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This Email with the Subject "Expiring Jan 2014 - Redeem Amazon Rewards" was received in one of Scamdex's honeypot email accounts on Fri, 31 Jan 2014 11:13:02 -0800 and has been classified as a Generic Scam Email. The sender shows as Official Amazon Rewards <AlanMedina@begvery.com>, although that address was probably spoofed. We recommend that you do not attempt to contact any persons or organizations referenced in this email, or follow any URLs as you may expose yourself to scammers and, at the very least, you will be added to their email address lists for spam purposes.
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To Enjoy Your Amazon Rewards, all you need to do:
1) Redeem your $50 here
2) Give us your opinion
3) Redeem your Shopper Bucks before they expire on January 30, 2014
**Voucher Id #6541331:
***Generated on 01/30/2014
- Rewards Services
To alter your communication status with vcd media write to One Zero Eight Wiltshire Road
Scarsdale, NY 1 0 5 8 3 or visit here
Pour the juice off into a saucepan. Make a slurry with some of the juice and tapioca starch and whisk into pan. Bring up to slow boil and continue whisking until it is as thick as you like (you can use corn starch but it breaks down with prolonged cooking). Season to taste...sugar, salt, lemon juice for that acid hit and cinnamon are traditional in my kitchen. I like to add a drop of almond oil....brings a wow what is that factor into play.I am new to bagel baking. I have read all I can find. There are dry, and wet syrup malts in diastatic and non-diastatic. There are lots of bakers that chose oneof the 4 products. I need to order some malt but do not know whether to go with diastatic or non... and dry powder versus syrup. Can anyone here help with the reasons why? Does diastatic do something to the dough during fermentation, besides malt flavor? thanks!
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Please be advised that your Voucher at Amazon is set to expire.To Enjoy Your Amazon Rewards, all you need to do:
1) Redeem your $50 here
2) Give us your opinion
3) Redeem your Shopper Bucks before they expire on January 30, 2014
**Voucher Id #6541331:
***Generated on 01/30/2014
- Rewards Services
To alter your communication status with vcd media write to One Zero Eight Wiltshire Road
Scarsdale, NY 1 0 5 8 3 or visit here
Pour the juice off into a saucepan. Make a slurry with some of the juice and tapioca starch and whisk into pan. Bring up to slow boil and continue whisking until it is as thick as you like (you can use corn starch but it breaks down with prolonged cooking). Season to taste...sugar, salt, lemon juice for that acid hit and cinnamon are traditional in my kitchen. I like to add a drop of almond oil....brings a wow what is that factor into play.I am new to bagel baking. I have read all I can find. There are dry, and wet syrup malts in diastatic and non-diastatic. There are lots of bakers that chose oneof the 4 products. I need to order some malt but do not know whether to go with diastatic or non... and dry powder versus syrup. Can anyone here help with the reasons why? Does diastatic do something to the dough during fermentation, besides malt flavor? thanks!