[Italiancook]

I had no clue. Don't feed my dog human food. So, I missed it.

[Italiancook]

skeptic7, I finally ordered the Norpro Wood Pastry/Pizza Roller 2 try with KAF Blitz Bread: Focaccia. As soon as the roller arrives and time permits, I'm going to retry this recipe using the roller. Thanks for telling me about it.

BakerAunt, thanks for your methods shared in this post. I'll incorporate some of them in the retry.

I guess this means I haven't really given up on Focaccia!

[Italiancook]

I've never pickled anything and had no idea, so I missed this.

[Italiancook]

I guessed correctly.

[Italiancook]

BakerAunt, I have no idea, but I imagine a baker at KAF Baker's Hotline could offer a good guess.

[Italiancook]

I've been going through my recipe boxes and trying recipes I haven't tried but sound interesting. Today, I baked one of them: Apple Oaties (cookies). I put the recipe in the recipe section.

Mike, I have no idea where this recipe came from. It's at least from the 1970s. If you feel uncomfortable having it here, feel free to delete it. I didn't know whether or not to post it, but they are good.

[Italiancook]

Missed it.

[Italiancook]

I'm surprised by the correct answer. Like BakerAunt, I rely on the microwave for leftovers and have always assume all would be well.

[Italiancook]

Thanks, BakerAunt for alerting us to this. Thanks, Mike for rechecking the site to notice the sale. This is my first time hearing about KitchenKrafts. I found a few things there that look good, but only 2 were on sale, so I passed. I'm glad to have seen the site.

[Italiancook]

I chose the number that my refrigerator came with, and it is wrong. As far as I know, there's no way to adjust the temperature. At least we've never become sick.

[Italiancook]

Follow-up on Trisha Yearwood's Lemon Orzo Soup. Her recipe doesn't specify to use cooked chicken, and I don't recall her stating cooked chicken on the show when she made this. So I used raw chicken cut into 1/4" dice (butcher cut it). I ended up with scum in the soup, such as one would have when making chicken broth with fresh chicken. Only worse. So much it was impossible to skim it all off.

I just discovered Food Network Kitchen also has a recipe for this type of soup. They specify cooked chicken. And that's my advice if you want to make this soup.

[Italiancook]

For dinner, I'm gong to make Trisha Yearwood's (Food Network) Lemon Chicken Orzo Soup. I'm leaving out the lemon juice and probably adding a dried herb or two to compensate.

• This reply was modified 5 years, 4 months ago by Italiancook.

[Italiancook]

Speaking of the Fourth, I want to ask a question. I went to the grocery store around 11:30 A.M. today (Sunday). At the front of the store, an employee was putting party-sized packages of cookies and cupcakes on display. The cupcakes were decorated for the 4th. Do people wait until Saturday or Sunday to celebrate the 4th with parties? I couldn't imagine this when I looked at the display. Everyone I know has their party on the 4th, even if it's during the work week. Of course, there are people who have to work on Independence Day, so now that I think about it, I guess they'd be the weekend celebrators.

[Italiancook]

I baked several chicken thighs using my mom's method -- sprinkle skins with seasoned salt & bake at 350 degrees for one hour. When they were slightly cool, I removed the skins & picked the meat, put it in serving size portions. Then I put those portions in sandwich bags & into a plastic container. A slight heating in the microwave on a plate (without the bag) will be the protein for some meals this week.

I also made Paula Deen's Garden Pea Salad, but I'm going to toss it out. There was a foreign object in the peas, but for reasons I cannot imagine, I went ahead with the recipe. I'll make carrot salad today to replace it.

Last night, I made banana pancakes using one banana that was ready to go south.That was dinner & dinner tonight with the leftover batter. I'm going to make braised, breaded pork chops for lunch today.

[Italiancook]

I'm surprised, but I knew this. Maybe it was something you've posted about working with chocolate, Mike.

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