[Italiancook]

My dad used to make sauerkraut, putting it in a crock in the basement, as your mom. I don't recall tasting it before it was ready. Dad would can it, and it was the best kraut I've ever had.

[Italiancook]

Missed this.

[Italiancook]

I've had many pineapples in the house and still missed this.

[Italiancook]

Yesterday, I made Vegetable Beef Soup. I used a tried and true recipe that I'm losing taste for. Last time I made it, I modernized it by adding a small, finely diced jalapeno (seed and ribs removed) during the 2 hours the beef simmers in seasonings. That gave the beef a spicy flavor but didn't do much for the broth. Nevertheless, I liked the change. This time, I also used a jalapeno -- a large one (seed and ribs removed). It didn't impart much of anything. I heard on a food show that the larger a jalapeno, the less heat it has. I now think that's true and will look for a small one the next time I make this soup. I ended up with 5 quarts, four for the freezer. And 3 cups broth to use with a different type of soup . . . also in freezer.

[Italiancook]

I've never baked these. My beloved stepmother made them for me. Apparently, she used the wrong nut, because I missed this.

[Italiancook]

BakerAunt, I'm happy for you that, "The baking is back into Christmas!

[Italiancook]

Mike, I've written down your dumpling suggestions. I've decided not to let dumplings get the best of me. Over the weekend, I'll make Vegetable Beef Soup, and I'll serve it with dumplings on top. Never saw that done before, but I need an excuse to try dumplings again.

BakerAunt, I have a friend, now deceased, who made her dumplings like your mom.

[Italiancook]

I knew this, too.

[Italiancook]

I had never heard of a Baker's Half Dozen, but I guessed correctly.

[Italiancook]

I knew this, but I have no idea where I picked up this knowledge.

[Italiancook]

Seven years of Spanish classes led me to the correct answer.

[Italiancook]

From jennycancook.com site, I'm going to make her no-butter Buttermilk Spice Cake. I've made it before, and we liked it. I have buttermilk to use up.

[Italiancook]

I was way off on this one and missed it by a mile.

[Italiancook]

Thanks, Mike & BakerAunt, for weighing in on the bouillon issue. I think you're right, BA, that dried mustard would go good with this. I use dried mustard in several dishes, but I can't think which ones right now.

Mike, where do you buy surgical gloves? Sam's?

[Italiancook]

I missed this and stick by my answer, out of personal preference. I wouldn't eat a hard cheese if I knew it had been out for that long. Bacteria. Maybe not enough bacteria to make one sick, but in my mind, I'd know it had bacteria from the germs in the air. Of course, I'm envisioning cheese just sitting out, not covered.

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