[Italiancook]

I'm somewhat sure I knew the answer from something Mike had posted in the early days of this site.

[Italiancook]

Mike, how do you know the recall also affects KAF AP? I just checked their website and searched "recall," and didn't come up with anything except recipes.

[Italiancook]

I don't have a Cusinart, which is what I think your machine is, BakerAunt, but I'm please with how the pasta attachment works on the KitchenAid. So I imagine many machine noodles in your future.

BakerAunt, I've been meaning to tell you & apologize for not doing it sooner. Regarding raccoons and garbage cans, my trash collection company offers a raccoon-proof device for garbage cans. Free of charge. It works somewhat like a bungee cord, but is not that. We've tried bungee cords, and the raccoons just take it off. I don't understand why the raccoons can't remove the trash companies device, but they don't. I learned about this from a friend, and it also keeps the raccoons out of her garbage cans. They're small enough that the trash company mails them to me. Ask for 2 or 3, because the occasionally disappear when the trash man dumps the can into truck.

[Italiancook]

OK, Joan, thanks for telling me to just add water. I haven't made enough loaves of bread to know that intuitively!

[Italiancook]

I hope the pain goes away soon, chocomouse, and I'm really glad you can see well enough to turn off the back burner. At least you haven't lost your sense of humor.

[Italiancook]

Joan, I don't know if you'll see this, since you're going to visit your sister, but . . .

. . . . thanks so much for your response. I haven't experimented with buttermilk yet to see if I can handle it (I do just fine with butter & sour cream). I'll try this bread, using nonfat dry milk. If I run into a dryness problem, I'll opt for the Lactaid milk, which is what I have on hand. I'm not big on tenting anything in the oven, so I'm glad you gave your good experience with not tenting. Hope you have a safe trip.

[Italiancook]

I haven't baked anything yet, but I'm pondering a white sandwich bread. In the past, I've made the Amish bread, but it uses a lot of yeast, as I recall, and it rises super fast, and I must be using the wrong size pan or letting it rise too much in the pan. It tastes good, but I'm never happy with how high it is above the pan, baked. So I checked KAF's site. Have any of you ever made any of the breads listed below? If so, what is the texture of the bread, if you recall. I don't want to end up with squishy store-bought bread.

"Our Favorite Sandwich Bread"
"King Arthur's Classic White Sandwich Bread"
"Classic Sandwich Bread"

[Italiancook]

On Saturday, I made a double batch of The Neely's (Food Network) Broccoli Soup. For the freezer. I really like this soup. It only has 1/2 cup cream (I use half 'n half) in a single batch. Because i'm now allergic to cow's milk, I used only 1/2 cup in the double batch. I should be okay.

I also took a meal to sick people this week. Because time was short, I made it easy on myself. Using 1 quart beef broth & 2 quarts chicken broth, I made Rice in Broth. Because the recipe book called for 2 cups of rice, I ended up with cooked rice and had to add broth to the quart containers. Good news was I ended up with 2 quarts for the freezer.

I also took them Cuban Bread and deli ham and cheeses for sandwiches. I gave them cannoli for dessert.

[Italiancook]

I had no idea what grains of paradis is, but as soon as I saw the choices, I knew the correct answer. I must have read this somewhere and only remembered part of what I read.

[Italiancook]

I missed this and am surprised by the correct answer. It must be everything skeptic7 attributetes it to.

[Italiancook]

I guessed wrong, but am really impressed by the correct answer.

[Italiancook]

How do you measure the temperature inside your oven, BakerAunt? Do you have a thermometer that goes inside the oven with the readout outside the oven? Does such a thing exist -- anyone know? That's what I need -- something that will tell me the inside temp without having to open the oven door.

I gotta tell y'all, I'm excited. For years, I've "imported" Parm-Reggiano cheese from Chicagoland when people would come this way. Now, that life has stopped those visits, I tried local cheese and was sorely disappointed.

Somehow -- I don't recall how -- it was eons ago -- maybe an online search -- I found Frank and Sal Italian Market on Staten Island, NY. I ordered a pound of Parm-Reggiano & 24 "made daily" cannoli shells. They just arrived. Cheese looks fresh-cut, just as they advertised. It's well-sealed in plastic. If it tastes as good as it looks, I'll be a regular Frank & Sal customer. I have my eye on the DOP Pecorino-Romano they have on their website.

My husband just opened the shells. None were broken. Tonight, I'll make the ricotta filling for the shells. It needs to sit in refrig overnight. Tomorrow, we'll eat high on the hog with cannoli. I'll be giving cannoli to the neighbors. Twenty-four shells is more than we can use. The filling recipe also makes more than we can use, so I have to giveaway some.

[Italiancook]

I visualized what I thought airline chicken would look like and got it right. Only because chicken served on an airline wasn't one of the answers.

[Italiancook]

Happy Birthday, Mike! Because of you, I know where to buy bulk cream of tartar. I use it often with baking soda in place of baking powder for medical reasons. Because of you, I have a marble (I think) pastry board that I love. Maybe it's granite. I just know it works great. Because of you, I now bake and greatly enjoy artichoke pizza. So thanks, Mike, for all you do for this site!

[Italiancook]

As a cat person, I laughed aloud about the WSJ cartoon. So true.

[Author]

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