Italiancook

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  • in reply to: What are You Cooking the Week of September 10, 2017? #9061
    Italiancook
    Participant

      I have country-style pork ribs in the oven, and barbeque sauce gently simmering on the stovetop for the ribs.

      in reply to: What are You Baking the Week of September 10, 2017? #9050
      Italiancook
      Participant

        For the first time, I made KAF apple cake with brown sugar frosting (not the exact title). I thought black walnuts would go good with apple. Mistake. Black walnuts have too strong a taste. I didn't like the brown sugar frosting. I couldn't really taste the cake because of the black walnuts and frosting. What I like a lot about the cake is that it does not use baking powder, only baking soda.

        in reply to: What are You Cooking the Week of September 10, 2017? #9021
        Italiancook
        Participant

          I don't think it counts as cooking, but . . . I had 3-1/4 cups homemade chicken broth leftover that I didn't freeze. I boiled it, added rice, gently boiled the rice for about 15 minutes and called it homemade soup. Hey, it's in my best Italian cookbook. I sprinkled grated Romano cheese on top, and it was delicious soup!

          in reply to: What are You Cooking the Week of September 3, 2017? #9012
          Italiancook
          Participant

            Thanks for the yogurt suggestion, BakerAunt. I didn't know that but will try it when I thaw the Asparagus Soup. For anyone wanting to try this, keep in mind that I ended up with 1 quart + 3/4 cup.

            in reply to: What are You Cooking the Week of September 3, 2017? #9003
            Italiancook
            Participant

              I made Asparagus Soup using The Neely's recipe from Food Network. It called for a small pinch of red pepper flakes. I did that, then decided it was too small a pinch. Now that I've tasted the soup, I regret that decision. The soup is lovely, but the burn on my tongue afterward is not. Next time, I'll stick with a small pinch so I can enjoy the asparagus flavor more.

              in reply to: What are You Cooking the Week of September 3, 2017? #8989
              Italiancook
              Participant

                I have a pot of Cauliflower & Pasta Soup bubbling away on the stove. The recipe is in "Italian Family Recipes from The Romagnolis Table." A quart of it is for a meal. The rest is for the freezer. Around 1 P.M., I'm going to start making chicken broth for the freezer.

                For dinner, my husband will grill pork chops. I have some cauliflower leftover from the soup. I'm going to try to replicate a recipe I saw Lidia do on her cooking show. She braised it with a few sliced lemons and a little lemon juice. I also have sautéed mushrooms for dinner. Not sure how lemony cauliflower will go with sautéed mushrooms, but we'll find out.

                • This reply was modified 7 years, 6 months ago by Italiancook.
                in reply to: Getting Seeds to Stick to Bread #8955
                Italiancook
                Participant

                  Thanks for the experiment, Mike. I always enjoy seeing photos on this site.

                  in reply to: Interesting article on the “oversupply of bread” #8953
                  Italiancook
                  Participant

                    I just checked Costco online, and didn't find King Arthur flour.

                    in reply to: What are You Baking the Week of September 3, 2017? #8919
                    Italiancook
                    Participant

                      I don't seed bread. I can't stand the mess of cutting it and having seeds fly everywhere. I don't have any seeds now, but will try Cass's method sometime in the future. Thanks for sharing, BakerAunt and Cass.

                      • This reply was modified 7 years, 7 months ago by Italiancook.
                      in reply to: Happy Birthday to Mike Nolan! #8904
                      Italiancook
                      Participant

                        I concur with BakerAunt and Rascals: Happy Birthday, Mike, and thanks for this site. Everyone is helpful and friendly. I wouldn't have a new marble pastry board if it wasn't for this site . . . and you. I hope you have great health and lots of cooking/baking projects in the coming year.

                        in reply to: To Peel or not to Peel Apples for Pie #8903
                        Italiancook
                        Participant

                          Drink some fresh-pressed cider for me. When I was a kid, our after-school chore in the fall was to pick up apples off the ground from under the trees. These apples were taken to the mill and sold for cider.

                          in reply to: Bread Board #8900
                          Italiancook
                          Participant

                            RiversideLen, thanks for the links. I checked out both of them. One may be a possibility if Mike's dishtowel idea doesn't work.

                            Mike, the six feet are about 1/4" high. Thanks for your ideas, too. I'm hoping the dishtowel will work, because it's free.

                            BakerAunt, I no longer have a typewriter pad. In fact, I no longer have a manual typewriter. I hadn't used it since 2001 and finally gave it away. I enjoyed the silpat story. It reminds me that when I was a newlywed, I wanted to make a recipe that called for a clove of garlic. I patiently cleaned and chopped an entire bulb of garlic, because I thought the bulb was one clove. Live and Learn.

                            in reply to: To Peel or not to Peel Apples for Pie #8887
                            Italiancook
                            Participant

                              https://www.orangepippin.com/orchards/united-states/indiana

                              BakerAunt, I found the above link by searching Indiana orchards. There's a tab with a map and another with a list of the orchards' names and locations. Hope this helps.

                              in reply to: Bread Board #8884
                              Italiancook
                              Participant

                                Mike, I hadn't thought of a marble board. I was thinking only granite. I appreciate you mentioning it and checking to see who might have one online. I found that one of the sites had one without any description. A different site's reviews were fraught with accounts of products arriving broken. The company graciously replaced the broken ones. I don't recall why I nixed the third site. You put me on the right track, so I checked Amazon.

                                I found one sold by Sur La Table. So I went to Sur's website, where they're offering free shipping for it (yesterday). I decided I preferred to buy it from the store. A call there said they had one. It's a long trek from my home, but hubby and I went there. I took him, because it was reviewed as having a shipping weight of 25 pounds.

                                Now, the marble slab sits atop my movable island waiting for its first project. The problem is that the legs it's on slide on the countertop. So I have to go to Walmart and buy a non-slip product to put under the legs for using it. From the reviews, I knew this was a problem before I bought it. Nevertheless, I'm pleased with it and planning its maiden voyage. Thanks, Mike!

                                • This reply was modified 7 years, 7 months ago by Italiancook.
                                • This reply was modified 7 years, 7 months ago by Italiancook.
                                in reply to: What are You Cooking the Week of September 3, 2017? #8862
                                Italiancook
                                Participant

                                  I made cabbage soup from "Cook-Ahead Cookery." It's based on sweet/sour. I reduced the brown sugar to 1/4 cup. It calls for a chunked apple. I used 3/4 of an apple. It was still too sweet for me, although I froze the leftover & will eat it. Next time, I'm deleting the brown sugar and will use only 1/2 of an apple. I removed the apples before serving and freezing. I'm thinking this soup needs something besides vinegar and apple and tomato for flavoring. If you make cabbage soup, what do you put in for flavoring? I'm thinking maybe caraway seeds, but really have no clue.

                                  • This reply was modified 7 years, 7 months ago by Italiancook.
                                Viewing 15 posts - 1,141 through 1,155 (of 1,503 total)