Italiancook

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Viewing 15 posts - 931 through 945 (of 1,507 total)
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  • in reply to: Has anybody rendered their own lard? #15594
    Italiancook
    Participant

      Well, Mike, if it's a #10 can, how do you keep the fat from dripping all over the garbage bag? Bacon fat will harden somewhat, but liquid oils won't. I "recycle" empty quart mayo jars for fats, and most of the time, it's quite liquidy when I finally throw it away.

      My mother-in-law always had bacon fat by her stove, also. She used it to make refried beans. Her refrieds were the best ever, but I've never had the courage to use bacon fat in mine.

      in reply to: What are You Cooking the Week of April 14, 2019? #15593
      Italiancook
      Participant

        Last week, I made a grilled cheese with leftover mozzarella and fontina. I loved it. I like fontina more than I thought I would. So that's dinner tonight.

        in reply to: Pizza-Making ? #15592
        Italiancook
        Participant

          Aaron, Rachel Ray on Food Network made a lot of different sausage when her 30 Minute Meal was regularly aired. Of course, she used pre-ground pork, instead of grinding it herself. The only reason I haven't tried her recipes is that I never know how long to cook sausage patties. With links, I cook until brown on all sides. Seems to me patties have more sausage, and I'm worried that they cook all the way through. End result is hard, crunchy patties.

          in reply to: Pizza-Making ? #15591
          Italiancook
          Participant

            BakerAunt, you may have said this in one of the cooking/baking threads, but I don't recall. What do you use in place of the cheese on pizza?

            I can't have tomato sauce but can sub garlic oil. I can't imagine a substitute for cheese.

            in reply to: Daily Quiz for April 15, 2019 #15590
            Italiancook
            Participant

              I'm glad you did it, Joan, because I missed it!

              in reply to: Pizza-Making ? #15487
              Italiancook
              Participant

                Mike, too much protein and too much fiber.

                Italiancook
                Participant

                  Thanks for the link, Mike. It's helpful. I just skimmed it, but will read it more closely tomorrow, when I have more time.

                  in reply to: Pizza-Making ? #15481
                  Italiancook
                  Participant

                    Aaron, do you remember what your family didn't like about par-baking the crusts?

                    I made KAF's Now or Later Pizza Crust today. It's only my third homemade pizza, and I still find them daunting. Prepare the topping, after shopping for the toppings. And, I'm not the least creative with food, so I agonize over the toppings. Make the dough if there's none in the freezer. Turn the dough into a crust. Bake, in this case, par-bake and bake. Take it out and cut it. By the time I eat it, I'm worn out.

                    When I made the first two pizzas, I chalked it up to the learning curve. After today, I think I'm still near the base of the curve, far away from the peak.

                    The good news is that I really liked this crust. It was thinner than the other 2 KAF crusts I made and didn't like because they were too thick. And, the crust itself had flavor because of olive oil in it. What worries me is that part of the reason I liked the crust is the semolina flour in it, and I'm guessing that's not good for me medically. Won't know for sure for a few weeks when I see dietician.

                    I made a 3 cheese pizza -- mozzarella, fontina & Parm Reg. I used garlic olive oil as the sauce. My husband and I both enjoyed that sauce with the cheeses.

                    in reply to: What are You Cooking the Week of April 7, 2019? #15478
                    Italiancook
                    Participant

                      Thanks for the sacrifice, Mike.

                      Italiancook
                      Participant

                        And I'll check the organic apples that I buy. I didn't know there was a special seal. Thanks, Mike.

                        in reply to: Pizza-Making ? #15448
                        Italiancook
                        Participant

                          For the first time, I made KAF's "Now or Later Crust." It has semolina, which I probably can't have but don't know for sure. It yields 2 pizzas. It led me to a question:

                          (1) What do y'all do when you want to freeze half the dough? Do you let it have the first rise with all the dough before dividing it? Or, do you cut the dough in half and put one-half in the freezer without the rise, thinking it'll get plenty of rise thawing out in the refrig?

                          This recipe calls for par-baking the crust for the freezer, but that isn't practical with my freezer.

                          https://www.kingarthurflour.com/recipes/now-or-later-pizza-crust-recipe

                          in reply to: What are you cooking the week of March 31, 2019? #15443
                          Italiancook
                          Participant

                            BakerAunt, does "concentrated" beef stock mean it has to be diluted with water?

                            in reply to: Daily Quiz for April 6, 2019 #15442
                            Italiancook
                            Participant

                              I had it right, but that's only because my guessing skills are becoming better.

                              in reply to: What are you cooking the week of March 31, 2019? #15420
                              Italiancook
                              Participant

                                Mike, the recipe I used, from Cook-Ahead Cookery, calls for a cup of wine & a cup of beef stock. I don't make my own beef stock -- I use it rarely. Like you, I use Merlot for cog-au-vin.

                                Glad to hear I didn't waste my time or ingredients with the Merlot.

                                I don't drink alcohol, so I'm happy you mentioned white wines. When I need one for a recipe, I never know what to buy. Usually, I use Sauvignon Blanc, because I heard it used on a cooking show. But I know nothing about what type of wine it is -- dry or not.

                                in reply to: What are you cooking the week of March 31, 2019? #15416
                                Italiancook
                                Participant

                                  I have tomorrow's dinner in the oven. Beef Merlot. That's Boeuf Bourguignon gone wrong. It's impossible to buy burgundy wine in this area, except in giant bottles. So I use Pinot Noir, which is readily available. When I was planning out my day last night, I discovered that my husband had purchased Bordeaux instead of Pinot Noir. I Googled and found out Bordeaux has red and white wine. So, I Googled to find out what substitutes for Pinot Noir. Merlot is one substitute, and we had a bottle of Merlot. So today I'm making Beef Merlot. I hope the finished product tastes alright.

                                Viewing 15 posts - 931 through 945 (of 1,507 total)