Italiancook

Forum Replies Created

Viewing 15 posts - 946 through 960 (of 1,513 total)
  • Author
    Posts
  • 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.

              • This reply was modified 6 years, 3 months ago by Italiancook.
              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.

                in reply to: Daily Quiz for April 2, 2019 #15381
                Italiancook
                Participant

                  I also guessed 10. My first thought was correct, but I decided to go with 10. I even debated with myself the high school teaching to go with your first guess when taking a quiz and you aren't sure of the correct answer. I threw that teacher's advice out the window even though it had served me well in college. I've never baked with corn syrup, but even if I had, I probably still would have clicked on 10.

                  in reply to: What are you cooking the week of March 31, 2019? #15357
                  Italiancook
                  Participant

                    I haven't wanted to cook or bake for the last 2 weeks, so I'm saying I was on a staycation. But this afternoon, I felt hungry with no suitable food. I had one red pepper, onions, and mayo. I made an onion dip and enjoyed it with sliced red pepper. I suppose this means my staycation is over.

                    in reply to: Daily Quiz for March 31, 2019 #15356
                    Italiancook
                    Participant

                      Because "pome" is so close to pomodoro, I decided that must be the answer. I would never have guessed berry. Good question and choices, Mike!

                      in reply to: Daily Quiz for March 27, 2019 #15312
                      Italiancook
                      Participant

                        It surprised me to learn carrots have more Vitamin A than sweet potatoes.

                        in reply to: What are you Baking the week of March 17, 2019? #15178
                        Italiancook
                        Participant

                          Chocomouse, I use grated zucchini only for zucchini bread. I'm not accomplished enough as a baker to try it in other baked goods. Thanks for sharing how you deal with the liquid from frozen zucchini. I guess I'll give frozen bananas another try, because I could also use that liquid to eyeball the batter. Thanks!

                          in reply to: What are you Baking the week of March 17, 2019? #15146
                          Italiancook
                          Participant

                            Chocomouse, when freeze zucchini, do you squeeze it dry first? If not, when you thaw it, do you add the thawed zucchini water to the recipe? I've never frozen zucchini, because I know it thaws out watery, & I wasn't sure what to do with the water. I quit freezing peeled bananas for the same reason. Thanks!

                            in reply to: What are you Baking the week of March 17, 2019? #15084
                            Italiancook
                            Participant

                              I made Irish Soda Bread a few decades ago. I don't think I had the best recipe. My husband is a big bread-eater, and he didn't ask me to make it again. I'm sure there are now better ones on the Internet, probably at KAF.

                              in reply to: What are you Cooking the week of March 17, 2019? #15083
                              Italiancook
                              Participant

                                Count me out. I never acquired a taste for corned beef, but I sure love cooked cabbage.

                                in reply to: Home and Kitchen Renovation #15082
                                Italiancook
                                Participant

                                  Thanks, BakerAunt, for the update. I had been wondering how you and your husband were doing with it. I didn't know you were planning on doing the painting yourselves. That's quite a task. I understand your disappointment over Easter. Hopefully, everything will be done in time for a Memorial Day cookout.

                                Viewing 15 posts - 946 through 960 (of 1,513 total)