[Italiancook]

I baked Mike's Oatmeal Crisps. I was going to give them to my butcher and his colleagues as a thank-you gift. But hubby liked them so much I gave them to him. He was sold on the crispiness. I liked that they aren't full of chocolate chips. I have to severely limit chocolate now for medical reasons. I'll make these again sometime for a taste of chocolate without overdoing it. The recipe says not to use quick oats. Nevertheless, I did. All I had. They were quick, not instant and seemed to work just fine.

Also baked KAF Classic Whole Wheat Bread. I wanted to try their Baker's Special Dry Milk. Haven't cut it yet, but it's obvious I let it over-rise. The recipe said to allow 1-2 hours for final rise. Because it had taken 2 hours the first time I tried this recipe with regular dry milk, I set timer for 2 hours and walked away. Big mistake.

I can press on the top crust and push it down. There's a gap between the bread and the crust. I realize now I should have tested the dough with my finger long before 2 hours. The Special Dry Milk does make the dough rise. I'm going to have to make another loaf to be certain of my theory.

[Italiancook]

Again, I tried to replicate my mother's-in-law pork roast. Another failure. My mother-in-law lived out-of-state from us. On Sundays when we'd visit, she'd cook a pork roast dinner. It was the most succulent roast I'd ever tasted. Real fatty and juicy.

I never asked her what type of roast she bought. It was so fatty that I couldn't justify having it on a regular basis. I served pork loin, instead.

Last year, I told the butcher I wanted to make her pork roast. What type of roast should I order? He informed me that I'd probably never replicate her roast, because they're breeding out the fat. As a try, he sold me a roast on the bone, but I forget what cut of pork it was. No luck. It was way too lean to be mother's-in-law roast.

Yesterday, I tried again with a tied, boneless pork shoulder. Not her roast, either.

I give up the quest unless someone here has a suggestion for a fatty pork roast.

[Italiancook]

Mike, apologies -- I did not try the link. When I used the link to your previous WSJ article, I was denied access because I'm not a subscriber. Unless I didn't read the message correctly.

Yes, the link to this article does work for me. Thanks. And thanks for the info you provided in your post.

[Italiancook]

Mike, I don't subscribe to the WSJ, so I can't access this article. Curious though -- does it say where to buy freshly milled flour? The few mills I know of are tourist attractions, not working mills.

Thanks.

[Italiancook]

Nina, I also hope Gina G joins us here. I don't do Facebook and won't be involved with that group. I'm always excited to meet Italians. I like to discuss what part of Italy they're from and what the cooking traditions are there.

My mother-in-law was first generation American. Hubby and I visited the town in Italy from which her parents had emigrated.

Just this week, my sister-in-law and I wondered what sections of Italy add sugar to their tomato sauce. My mother-in-law never did, and neither do I. We know some Italians do. If Gina joins us here, maybe she can shed some light on this.

[Italiancook]

wonky, I am not an original cook. In the decades I've been cooking, I've probably created only a few recipes. Those are Vegetable Beef Soup, two types of tomato sauce, Eggplant Parm and Veal Scallopini. Haven't made the veal for a long time, because of the cost of veal. I'm a good cook only because I've been fortunate enough to have purchased excellent cookbooks.

The three Italian cookbooks I use were on Amazon last time I checked, but at high prices. Don't know if they still have them, but their titles are:

1. The Italian Family Recipes from The Romagnoli's Table by Margaret & G. Franco Romagnoli. This is my go-to cookbook.

2. Giuliano Bugialli's Classic Techniques of Italian Cooking. I learned to make pasta using this cookbook.

3. Papa Rossi's Secrets of Italian Cooking by Victor Bennet with Antonia Rossi. The recipes I've used from this book are quick and easy.

[Italiancook]

I seem to be technologically ignorant, so I don't know if this comment will post. I haven't been able to figure out how to make a new post on the General Discussion forum. I'm a new member. Not Italian. Whenever I entertain, I cook only Italian food. I prefer to cook Italian for the family. I have three excellent Italian cookbooks written by Italians living in the U.S. Garlic is used in some recipes. Sometimes only a hint of garlic, when a clove is browned in olive oil then removed. I certainly understand how having garlic intolerance would be a problem in our society. I'm amazed, Mike, that you folks have found any Italian foods in the U.S. without garlic.

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