Italiancook

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Viewing 15 posts - 901 through 915 (of 1,507 total)
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  • in reply to: Ruby Chocolate #16165
    Italiancook
    Participant

      I was thinking of springing for a sample of this until I read (or think I read) that it's only 36% cacao. For medical reasons, I must have 60% or higher. But I sure enjoyed reading about this.

      in reply to: Daily Quiz for May 19, 2019 #16164
      Italiancook
      Participant

        I don't drink wine and have never cooked with a fortified wine. The fact that I got the correct answer means I watch too many Food Network/Cooking Channel shows.

        in reply to: What are You Baking the Week of May 12, 2019? #16163
        Italiancook
        Participant

          Mike, I have the Farm Journal cookbook 1963 with the Cardinal Preserves in it. In the days before I had to leave tomatoes and beans behind, I frequently made their recipe for chili. That's the only thing I've made from that cookbook. It belonged to my mother.

          Mike, speaking of chili -- I'm curious -- when Nebraskans have chili with cinnamon rolls, are the cinnamon rolls for dessert, or do they eat the rolls with the chili like a bread?

          in reply to: What are You Cooking the Week of May 12, 2019? #16082
          Italiancook
          Participant

            I made my dad's Chop Suey today. It will last 3 or 4 meals. Yesterday my husband revved up the grill for ribeyes and asparagus. I enjoy asparagus soup and roasted asparagus, but disliked it grilled. It tasted like cooked spinach to me.

            in reply to: Daily Quiz for May 15, 2019 #16081
            Italiancook
            Participant

              I missed this, because I had just enough knowledge to guess wrong.

              in reply to: Pizza-Making ? #16049
              Italiancook
              Participant

                Mike, my husband came home from Sam's today with a jar of their artichokes. I'm eager to try them on pizza, but that won't happen until June. I've always been unhappy with artichokes from the grocery, but some where in cans and some may have been marinated, so I'm glad to know about Sam's. I like artichokes.

                • This reply was modified 5 years, 11 months ago by Italiancook.
                in reply to: Daily Quiz for May 13, 2019 #16048
                Italiancook
                Participant

                  I missed this one, because hubby always uses cold water & I've not been convinced that cold removes germs. I stand corrected.

                  in reply to: ? When to Glaze? #16046
                  Italiancook
                  Participant

                    deleted -- I had posted a duplicate. Sorry

                    • This reply was modified 5 years, 11 months ago by Italiancook.
                    in reply to: ? When to Glaze? #16045
                    Italiancook
                    Participant

                      Thanks, Mike & BakerAunt. I erred when I called it a glaze. I've thought about it and realize it's a syrup (lemon juice, sugar & water). It soaks into the loaf. Based on what you two have written, I'll put the syrup on when out of the oven. It's supposed to go on when the bread is warm.

                      in reply to: What are You Baking the Week of May 12, 2019? #16034
                      Italiancook
                      Participant

                        BakerAunt and Aaron, your experiences concern me. When I bought a new car a couple of years ago, I was told the battery would last 5 years. After hearing your stories, I'm glad I carry the tow man's card in my wallet. I guess I'll have them check my battery at the next oil change. I just hate it when a battery goes out while I'm out and about doing errands. No advance warning.

                        in reply to: Meatballs #16014
                        Italiancook
                        Participant

                          My mother-in-law used ground veal and ground pork in her Italian meatballs. I can't tell you what the point of the veal was, but they were delicious.

                          in reply to: Daily Quiz for May 12, 2019 #16013
                          Italiancook
                          Participant

                            I managed to miss it, too.

                            in reply to: Pizza-Making ? #16012
                            Italiancook
                            Participant

                              I had pizza dough in the freezer and took it out yesterday to thaw in fridge. It's from KAF Now or Later Pizza Crust. I didn't use the Pizza Dough Flavor, and my husband still loves the crust. It has semolina in it.

                              I made a green pepper & onion pizza with Mozzarella & Manchego cheese. I liked it better with the Manchego than with Fontina.

                              I think I'm putting too much olive oil & garlic sauce on it. I used a spoon to slather it on, as I would if it were tomato sauce. Do any of you put olive oil on your crust? If so, do you just brush some on, or do you put more than that on it?

                              I also think I had too much cheese, although no one complained about that. When I took the finished pizza out, there were a couple of puddles of "cheese milk" for lack of the correct term. I sopped them up with a paper towel, because they interfered with presentation.

                              My plan is to make a batch of the KAF Ultra Thin pizza, divide it in half and put both halves in the freezer. I still find pizza-making daunting, and it's just too much for me to make dough and a pizza on the same day.

                              Mike, what brand of artichokes do you use for pizza? I don't want to buy the big jar at Sam's, but would look for a grocery store size.

                              I learned a helpful trick from Sara Moulton's show. When she made pizza, she said she learned from an Italian to put oil on the rolling pin. That stops the dough from stretching then pulling back. Today, I stretched the dough by hand. When I had some pull-back, I put olive oil on my hands and finished the stretching with no problem.

                              in reply to: What are You Cooking the Week of May 5, 2019? #15998
                              Italiancook
                              Participant

                                BakerAunt, I was multi-tasking when I wrote my previous post and couldn't provide links for you. Now, I'm giving you and others links to the recipes.

                                Asparagus Soup: https://www.foodnetwork.com/recipes/patrick-and-gina-neely/asparagus-soup-recipe-2041457

                                Parmesan Roasted Asparagus: https://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-asparagus-recipe-1914058

                                Ina Garten's Roasted Asparagus: https://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-recipe-1916355

                                in reply to: What are You Cooking the Week of May 5, 2019? #15996
                                Italiancook
                                Participant

                                  BakerAunt, the Neely's have an excellent Asparagus Soup recipe on Food Network's site. It calls for a small amount of cream, but I have successfully used half-n-half, or milk, when I didn't have cream. It's a broth-based soup.

                                  Ina Garten has a recipe for baked asparagus on Food Network that was my son's favorite. It includes Parmesan.

                                Viewing 15 posts - 901 through 915 (of 1,507 total)