[Bronx]

AutoCad doesn't save a backcup file if you close the drawing and when it asks if you want to save it you click no. That's the danger of having multiple drawings open at the same time, which I did, and closed the wrong one by mistake. Doh!

Bronx

[Bronx]

London Broil was on sale this week so I bought a 3 1/2 pounder. Marinading it all day in an olive oil, apple cider vinegar, onion, garlic, celery and ground mustard mixture and will put it in the broiler this afternoon.

Bronx

[Bronx]

I appreciate all the thoughts on this topic.

KidPizza, I was a long time lurker at the KAF forum, but never joined because I'm just an amateur weekend cook. I've read many of your posts and am impressed by your knowledge and the knowledge of many other posters at the old site and now here. I feel like a baking dummy in comparison!

Sorry that your autolyse post got lost, but I don't want to trouble you to type all that again. I know how you feel; I recently spent a couple hours working on an AutoCad drawing and accidentally closed it without saving it. The thought of having to redo the whole drawing ruined my day.

The next time I make pumpernickel I'm going to try the autolyse method and see if anyone notices a difference, good or bad.

Bronx

[Bronx]

Just out of curiosity, what purpose does that serve? Does it take the place of a starter?

Enjoy reading rye posts; always looking for tips that may improve my rye bread.

Bronx

[Bronx]

I submitted the on line form December 20. I hope you all get your replacement blades soon.

Bromx

[Bronx]

Thanks Mike! Boy, you're not kidding about the book not being inexpensive. I looked it up on Amazon.com and was a little shocked at the prices. Too bad there isn't a Kindle edition.

Bronx

[Bronx]

My replacement blade arrived yesterday, now I no longer have to manually chop walnuts to put in my Greek yogurt!

What I find funny is it comes with instructions on how to open the box so you don't cut yourself. If only my knives came with instructions...

Bronx

[Bronx]

I'm a life-long yoyo dieter myself. Carbs and sugar are considered the enemy these days.

I can go without refined sugar, but trying to eat dinner without bread or at least crackers is torture.

Bronx

[Bronx]

Chicken breasts are on sale at Albertson's this week so roast chicken breast will be on our menu this Sunday, along with home grown yellow sweet potatoes. Not sure about veggies yet.

Bronx

[Bronx]

I'm conscious of the number of calories I eat and usually use low fat or fat free mayo. The Kraft stuff isn't bad, but I bought some other stuff that was on sale, made chicken salad with it this week and it tasted like paint; vile!

We grew up using Miracle Whip so real mayonnaise tastes weird to me. I've had mayonnaise eaters tell me the same thing about Miracle Whip.

Bronx

[Bronx]

Got some "Reduced for quick sale" stew beef from Sam's Club so I'll be making slow cooker stew this weekend. The meat is still cut in chunks too big for us so I cut each chunk into 3 or 4 smaller pieces.

Nothing like cooking cheap cuts of beef all day in a slow cooker; makes it fall apart tender.

Bronx

[Bronx]

Being a suburban kid, I can't even begin to know what life is like on a farm. But it always amazed me how farmers could make any money on produce especially with items like corn and potatoes.

I grow corn in my back yard garden and with all the work and time it takes just to get 2 ears per plant, how can a retail supermarket sell ears of corn for 20 cents or less each (when they're on sale)? And I can get 10 pounds of potatoes for 1 dollar or less. I'm sure the farmer gets just a small fraction of that; how do they make money?

Bronx

[Bronx]

Thanks Baker Aunt. I love home grown tomatoes; nothing I can get in a store comes close.

Italiancook,

I'm just hoping I can contain the dwarf varieties to stay inside the cages so the animals can't get to them. You know how wild some tomato varieties can grow; 10 foot vines or longer.

One interesting thing from last year is they didn't really go after the cherry tomatoes and just concentrated on the full size ones. Maybe that will be a good trick to grow full size tomatoes as decoy plants and just harvest the cherries. It's hard to make a good tomato sandwich with cherry tomatoes, though.

Bronx

[Bronx]

Last Sunday I slow cooked a bottom round roast. Used to put some soy sauce and a tiny dash of oregano in the pot, which I liked but the dog wouldn't eat it. This time I substituted some raw apple cider vinegar and a little dried mustard. It came out fairly decent and even the dog ate it.

Bronx

[Bronx]

RiversideLen,

Did the pickle juice give the bread a kind of dill taste? I've heard of using pickle juice in rye bread but have been hesitant to use it in mine because of that possibility. I accidentally bought a loaf of dill rye once and it tasted horrible to me.

And I agree, those buns look wonderful. The coloring is about the same as my rye, but I'm impressed by the symmetry of them. No way I could ever get my rolls to look so good.

Bronx

• This reply was modified 7 years, 1 month ago by Bronx.

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