[Italiancook]

I made a pot of Cauliflower & Pasta Soup that will last most of the week. I'll intersperse it with a meat meal or two. I greatly miss Parmesan Reggiano cheese from Italy. I'm not buying it because of Covid. As soon as the pandemic ends, Parm-Regg is the first thing I'll buy. Not having it means I can't cook the pasta dishes we like.

• This reply was modified 3 years, 11 months ago by Italiancook.

[Italiancook]

Mike, you were right -- I didn't end up with runaway cinnamon rolls. In fact, they had barely risen on the sides in the refrigerator overnight. They're put into a cold oven, and their expansion occurred while the oven preheated. The 6" round cake pan worked perfectly.

[Italiancook]

Mighty fine cinnamon rolls, Len. Look scrumptious!

[Italiancook]

Joan, you started a trend, and I've followed behind you and Len. I decided to make a recipe Mike told us about for Easy Cinnamon Rolls for Two. It makes 4. The dough is on its first rise now. Once they're panned, I'll refrigerate them overnight and bake in the morning for breakfast.

It's taken me a long time to try this recipe. It calls for a 6" or 7" square pan, which I don't have. The picture with the recipe makes it look like the author used a Corning Ware dish. I have one that size, but it can't be replaced. I have certain savory meals I use it for and didn't want to use it for cinnamon rolls. I found 6" cake pans, and I'll use one for these rolls. Since it's not as high as the Corning Ware, I hope I don't end up with the rolls rising over and down the edge of the pan by morning . . . runaway rolls.

• This reply was modified 3 years, 11 months ago by Italiancook.

[Italiancook]

Does Bakers Dry Milk have a shelf life? My belief, right or wrong, is that dry milk sold in grocery stores has an indefinite shelf life. I use the bakers dry milk so seldom and have a good-sized container of it, so I'm hoping it has a super long shelf life.

[Italiancook]

Len, I appreciate your information on making mushroom gravy. I'll probably try my hand at it after the holidays. During this current season, I want to make sure my gravy is tried and true and not experiment until January. That way, if I flop it there won't be a holiday disappointment. It's always good to know ATK techniques, although I sometimes am too lazy to follow them. And thanks, Mike, for the Julia Child input.

[Italiancook]

Thanks, rottiedogs, for your searching effort and the links. The links wouldn't open, but I thought of a do-around around 11 P.M. last night. I watched the ATK video for the recipe on TV. I used the pause and play buttons to write down the recipe by hand. I'm so sorry you spent your time on this but how nice of you. Maybe the link will open for someone else & they can benefit from the recipe.

I have a 6 pound turkey breast in the freezer, and this recipe calls for a 6-7 pounder. So I'm glad to have the recipe. Thanks, rottiedogs, for your help.

[Italiancook]

chocomouse, several years ago when Rachel Ray had 30-Minute Meals on Food Network, she often made homemade sausage. I just checked their site for her sausage recipes and can find only one. I don't think it's hot Italian sausage. It's unfortunate that her many sausage recipes have disappeared from the site.

Does anyone know how to obtain a recipe off Americas Test Kitchen without signing up to buy their service after a free trial? I want their Turkey Breast en Cocotte with Pan Gravy recipe but can't find any way to get the recipe without signing up for the free trial which leads to buying a service. Is there a work-around to this?

[Italiancook]

Len, you've posted a few times about making mushroom gravy. How do you do that? Is it the same as making giblet gravy only with mushrooms? I can see where gravy would be "healthy" if it had mushrooms in it.

[Italiancook]

I've never engaged in pies, but somewhere online I recently saw a crustless pumpkin pie. That's an idea I could buy into if my sister still has our mother's pumpkin pie recipe. I'd need to make it in a cake pan, because I gave away my one and only pie pan at the beginning of this century.

I baked Allrecipe's "Irresistible Irish Soda Bread." My husband used it for breakfast toast. I made chicken salad and had a sandwich on it. My husband thinks it's perfect. My taste buds say it's too sweet. I'm going to reduce the sugar to 1/4 cup next time. Having said that, I must add that the first time I made this, I gave it to friends (pre-pandemic). They think it's delicious just the way it is.

[Italiancook]

skeptic, I think you made the right choice between turkey and flour for the freezer! I would have done the same thing.

[Italiancook]

When you eat baked bread or rolls with flour on top, what does the flour taste like? Is it like eating raw flour? Is it gritty? Dusty? Or, is there no difference in taste or texture as compared to the rest of the roll or bread?

[Italiancook]

I have a small kitchen, so my workspace is limited. This dough bucket is a small kitchen's helper. It doesn't take up as much room in my fridge as my bread-rising bowl. It also leaves room on my countertop when rising at room temp as compared to the bread-rising bowl. So I'm sold on this product even though I've only used it for pizza dough. So sold I'm going to buy another also in the 2 quart size. I had considered buying the two at the discounted price, but I couldn't imagine why I'd need two. Now I know. I have pizza dough in it in the fridge until Monday. I need a second one to make cinnamon roll dough. I can't say I want it to measure the rise, although that will be nice. Mainly, I want it to save space on my countertop. I'm thinking about the 4 quart dough bucket, but since I don't know where to buy one that's advertised BPA-free, I'm saved from the temptation!

[Italiancook]

I made Chicken Breasts Creme la Orange from Cook-Ahead Cookery for tomorrow and subsequent days.

Later, I'm going to make pizza dough and try out my new dough bucket.

[Italiancook]

I have unpacked my 2 qt. dough bucket. Because of Covid and because of packing and shipping, I put it in the dishwasher. I want to try to get rid of all germs before I use it. I put all kitchen products except food into the dishwasher when they arrive. I'm hoping the line markings won't disappear. For that reason, I'll be washing it by hand after this.

I can see that the bucket will help out a lot in terms of refrig space. Now, when I have dough for the refrig, I put it in a large bowl that takes up 3/4 of the shelf. Also, my husband has a bowl that he likes to use for popcorn, but I won't let him. It's my bread-making bowl, and I don't want to take any chances that it'll get broken. Now, he can have popcorn and I can use the dough bucket for bread. But I think the first thing I'm going to use it for is pizza dough for a 3 day rise in the refrig.

Does anyone have an opinion scientific or otherwise: I'm thinking the dough will be warmer in the plastic dough bucket and rise faster than in a glass bowl, which I think of as cold. What do you think or know?

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