[Italiancook]

I'm still happy with my KA Artisan mixer. I think though, that the wider bowl would be best-served with the "beater paddle," whatever that's called. The one they make that looks like it has rubber along one side. This has been my opinion for as many times as I've used the white-coated paddle. When I own the fancier paddle and have an opinion on that, I'll post again.

[Italiancook]

Mike, I've enjoyed reading about your 2020 challenge to yourself. I tried rye bread when a newlywed. Don't recall where the recipe came from. Either the recipe was wrong or I was wrong, because we disliked the bread. Never again tried rye.

I find the discussions about steaming and misting interesting, too. I've never done either, but I have a couple of recipes that suggest it. I don't like hard crusts, so I don't go in search of the perfect crust. Probably would make a couple of my breads better overall, though.

I baked a yellow cake today. I used half butter and half extra virgin olive oil. I'm somewhat surprised I can't tell the difference. Can't even taste the EVOO.

• This reply was modified 5 years, 5 months ago by Italiancook.

[Italiancook]

Congratulations, chocomuse! You've accomplished a great deal making bagels. Food Network hosts would call your "rustic." The taste is what counts.

[Italiancook]

I use olive oil for everything. I put Extra Virgin Olive Oil in pancakes, quick breads, and everything else non-cake that calls for butter or oil. If it calls for butter, I use some butter & sub rest with olive oil. I sautee everything in EVOO, even though it has a lower smoke point than other oils. The exception to this is biscuits, where I stick with butter. I gave up making crepes a few years ago, but I did use butter for them. For cakes and anything delicate, I use light olive oil. I don't own canola oil for reasons Len mentioned.

[Italiancook]

I buy cream of tartar from bulkfoods.com I don't recall what I pay for shipping, but I'm pleased with their product and the delivery time.

• This reply was modified 5 years, 5 months ago by Italiancook.
• This reply was modified 5 years, 5 months ago by Italiancook.

[Italiancook]

Well, I missed your 300th question, Mike. I've seen Food Network hosts bard (can I use it that way?) meat. I've never done it. I guess that means I don't cook real lean meat.

[Italiancook]

My first knowledge of browned butter happened about ten years ago. I needed a quick dessert to make on the morning of a luncheon. I hadn't had time to make dessert the day before. I chose a Chocolate Madeleines recipe on Martha Stewart's website. It calls for lightly browned butter. They are delicious; the guests enjoyed them. I am glad you posted the link, BakerAunt. I may experiment with brown butter now that I've read it. I'm currently subbing light olive oil for some of the butter in most of my baking. But I still think I'll have opportunities to brown butter.

[Italiancook]

That's it, rottiedogs! I'm glad you found it. I sliced my loaf of this Snickerdoodle Bread for the freezer. Of course, I had to taste test one slice. I like it. Good and cinnamony. I didn't top it with the sugar/cinnamon mixture. I don't like crunchy things falling off while I eat. The bread is AOK without the topping. Currently, I'm out of cream cheese, but plan to buy some before I defrost any of the slices. I think the bread would be good with plain cream cheese on top.

[Italiancook]

I'm going to make a western frittata in a couple of hours. Eggs, potatoes, ham, green peppers & red peppers with a little salsa mixed in with the eggs, garnished with the last of the parsley. It's going to be dinner tonight and breakfast tomorrow.

[Italiancook]

Thanks, Mike, for sharing this link. I've been looking for something besides popcorn to snack on at night, and this may be it. Currently out of cheese, but will put it on the shopping list for this recipe.

[Italiancook]

I made Snickerdoodle Bread. Found the recipe on Tasteofhome.com, but when I looked for it now to give a link, I can't find the recipe. It uses cinnamon chips and cinnamon. I've always baked bread in a lightly greased non-stick pan. This recipe stuck to the pan. It needs to go into a liberally greased pan. It's cooling, but because it stuck to the bottom of the pan, I've tasted it. As a cinnamon fan, I'm going to enjoy this bread. It definitely offers the lingering warmth of cinnamon.

[Italiancook]

Because of Food Network, I knew this.

[Italiancook]

After I started a pot of beef broth, I made Bouef Bourignon (sp?). The former is for the freezer. The latter is for tomorrow's dinner.

[Italiancook]

My husband is a big mango fan, so I knew this.

[Italiancook]

I knew this. Thanks, Mike, for th info on black garlic.

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