Italiancook

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  • in reply to: Daily Quiz for April 27, 2020 #23269
    Italiancook
    Participant

      I missed it.

      Italiancook
      Participant

        I made KAF Now or Later Pizza Dough yesterday for fridge. We'll have pizza for lunch with leftovers for dinner.

        in reply to: 2020 Gardens #23239
        Italiancook
        Participant

          I have a black walnut tree I'd gladly sell for $10,000 just to get rid of pesky squirrels. Mike, how do I find a buyer?

          in reply to: What are You Cooking the Week of April 19, 2020? #23238
          Italiancook
          Participant

            BakerAunt, every time you post about using leftover potato water, I think of someone I knew in a different lifetime. Her mom never used milk or another dairy in her mashed potatoes. She drained the water, then added back enough to mash the potatoes. I've never tried it, because I like and make mashed potatoes the way my mom did, and she used milk.

            in reply to: The yeast shortage #23236
            Italiancook
            Participant

              A couple years ago, I wanted to try my dad's white bread recipe. I couldn't find the cake yeast called for in the recipe. During my search for it, I learned that over the years, cake yeast has been sold in differing weights.That info stymied me until I found the linked info from Red Star Yeast.

              in reply to: What are You Cooking the Week of April 19, 2020? #23192
              Italiancook
              Participant

                I'm headed to the kitchen to make rice pudding for a late lunch. I know it sounds strange to have pudding as lunch, but it has milk (protein), rice (starch), 3 eggs (protein), raisins (fruit), white Splenda (non-caloric sweetener), and lots of cinnamon, which helps control blood sugar (so I've read). Sounds like a wholesome lunch to me.

                in reply to: Coming Through the Rye #23191
                Italiancook
                Participant

                  Mike, I enjoyed your detailed report and appreciate your post even though you don't feel fully successful. Question: I've heard the term "blow out" before but never knew what it meant. On your picture under your discussion of blow out, is the blown out part the section near the bottom of the picture that is a different color and texture? If it isn't, do you have a picture that shows the blow out?

                  I noticed something similar to that on dinner rolls last year. I didn't know what it was. Now, I'm thinking it was a slight blow out from a second rise of underprooofed dough.

                  in reply to: Daily Quiz for April 25, 2020 #23190
                  Italiancook
                  Participant

                    I missed it.

                    in reply to: Daily Quiz for April 24, 2020 #23154
                    Italiancook
                    Participant

                      I missed this because of an article I read about homemade disinfectant during this health crisis.

                      in reply to: The yeast shortage #23091
                      Italiancook
                      Participant

                        Thanks, skeptic, for the recipe and instructions. And thanks, Mike, for your detailed instructions. I've copied and pasted both posts to a Word document to study and try. Thanks!

                        in reply to: Daily Quiz for April 23, 2020 #23090
                        Italiancook
                        Participant

                          I knew this.

                          in reply to: 2020 Gardens #23089
                          Italiancook
                          Participant

                            kimbob, good to see you here. I wasn't part of the BC, but I read the posts near the end. I also have too many critters for a garden.

                            in reply to: The yeast shortage #23074
                            Italiancook
                            Participant

                              skeptic, would you please elaborate a little more on the sponge method you use. I assume you put the 1 teaspoon yeast in water and flour, but how much water and flour, & for how long?

                              Thanks, swirth, for bringing this article to our attention. I guess I made a mistake when I ordered the KAF gold yeast the same day it went out of stock. The limit was 2. I ordered only 1, because I didn't want to hoard. I wanted someone else to have yeast, too. I also thought the SAF red yeast would soon be back in stock. Now, I know it won't.

                              On the Ciao Italia show I mentioned a few days ago (pizza), Mary Ann Esposito stressed that people use too much yeast. I have a couple of quick recipes I don't mind experimenting with, because I think they're a lot of yeast for quick results. Generally though, I'm inexperienced enough that I'd hesitate to reduce the yeast in written recipes, especially the KAF ones. Does anyone have advice on this?

                              in reply to: What are You Cooking the Week of April 19, 2020? #23073
                              Italiancook
                              Participant

                                Yesterday, I made roasted chicken with mashed potatoes & frozen broccoli. Enough chicken for tomorrow. Today, I made a batch of cinnamon pancakes for my lunch and the freezer, and a plain batch for my husband. I'm unsure what he did with his. I only made his batter; he cooked them. Last I saw, they were cooling.

                                in reply to: Daily Quiz for April 22, 2020 #23072
                                Italiancook
                                Participant

                                  I knew this, also.

                                Viewing 15 posts - 601 through 615 (of 1,507 total)