[Italiancook]

Mike, what is the purpose of SAF Blue yeast? I have SAF red and gold yeast but never heard of the blue.

[Italiancook]

We grilled sirloin steak. Served with frozen broccoli.

[Italiancook]

I missed this and am surprised that cornflakes was ever considered healthful.

[Italiancook]

Thanks, BakerAunt, for this interesting recipe. Using a Pullman's loaf pan is mentioned. I've been wanting to buy one of those but didn't have a recipe. I don't know if any bread recipe will work in that pan. Now that I have a recipe that specifically recommends it, I'm going to buy one from KAF, unless they're out of stock. I have no idea where I'll store it, though.

I have too much buttermilk. I bought a quart, someone bought me a half gallon, and my husband came home today with a pint. So I need to get busy doing buttermilk baking.

[Italiancook]

I baked a chocolate cake, but I didn't ice it. Tastes good plain.

[Italiancook]

I knew the correct answer but don't know where I gleaned the knowledge.

[Italiancook]

Thanks for the update, Len.

[Italiancook]

I'd enjoy munching on your challah in a heart beat, Mike. Loods good!KAF's site has Isolation Baking videos. Jeffrey Hamelman makes something every week. One week, he did challah, including, as I recall, a 6 strand. I've never made challah and when I try, it'll be 3 strands. I learned a tip that's probably important from Jeffrey. Start in the middle, then flip upside down when one end braided, before braiding the other end.

[Italiancook]

I baked Lemon Blueberry Loaf Cake from jennycancook.com. It's too dry to suit me. This is the first time I've baked one of her recipes that I won't do again. But it sure does have nice blueberry presence.

[Italiancook]

My process of elimination led to the correct answer.

[Italiancook]

I also guessed the correct answer.

[Italiancook]

Thanks, Mike, for the link. I see there's a tomato product in the meal. I didn't know that and didn't use any tomato addition.

[Italiancook]

I missed it, too.

[Italiancook]

I agree with you, BakerAunt, I'm also looking forward to comparing prices again. I also long for the days I can again find what I want in stores locally so I don't have to pay shipping costs. Bleach is scarce here. I happened onto a website with bleach one afternoon and paid almost $15.00 to have ONE bottle of Clorox bleach delivered!!! But Clorox wipes are out everywhere, and bleach with water makes a disinfectant.

[Italiancook]

I tried my hand at bell peppers with onions and sausage. What a project. I'll never do it again. I didn't have Italian sausage, so I used up some sausage links. I browned them and didn't drain the oil out of the pan. I decided the veggies would taste better in sausage grease. I cut the sausages into 1/2 inch pieces.

I tried slicing the onions in what Julie Child called the correct way. What a bother! I finally switched back to my tried and true wrong way. Having never made or seen this before, I sliced the green and red pepper as thinly as I could. Painstakingly thin. After I pulled the sausage out of the skillet, I added water to deglaze the pan then added olive oil.

After the onions were sauteed, I added the peppers, a little water, and a lid to steam. My husband, who has also never eaten this concoction, said the peppers need to be soft. So I overcooked them. They were so thin and soft it was difficult to get them on the fork. Would have been better off in a bowl with a spoon. I wasn't wild for the taste and will never do this again.

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