[Italiancook]

RiversideLen, thanks for your idea of keeping the meat and sauce separate. I don't know what I did the one and only time I made the meat lasagna using this recipe (over a decade ago), but your suggestion sounds good. Thanks for the layering "diagram."

BakerAunt, yes, what you say about not cooking the frozen spinach makes a lot of sense. I wouldn't have thought of that. I also never thought about mirowaving broccoli. I'm going to try that. That'd make the veggie lasagna less of a project. Thanks!

KIDPIZZA, what a super idea sending me a video! Thanks. Since it's been over a decade since I last made lasagna, the video comes in handy. Now I know what to do with the top of the lasagna.

[Italiancook]

BakerAunt, thanks for a really good article about jicama. It demystifies peeling it. Now that I know its use, I'll buy it if they haven't already sold it.

Aaron, I appreciate you letting me know how you use it. I don't make slaw, but I'll probably enjoy it in salads.

[Italiancook]

After a week of no cooking or baking, I made Blue Cheese Dressing today. Used it on chef's salads for dinner. But neither are really cooking.

[Italiancook]

Your strawberry sauce sounds delicious, RiversideLen. I buy strawberries in the wintertime, but I'm looking forward to local ones in a few months.

[Italiancook]

Bronx, I also succumbed to the temptation to use my recalled blade. Before I put the processed food into the pan, I pulled out the blade and examined it from all side and angles to make sure no metal had come off. Even at that, I was still worried about it.

BakerAunt, I could use some cookie therapy this week. It's been a hectic one, and I've done no cooking or baking. I'm looking forward to next week, when there's only one thing on the calendar. Not sure what I'll cook or bake on those free days, but for sure something -- hopefully, several somethings.

[Italiancook]

America Test Kitchen's magazine a while back said that U.S. tomato canners put citric acid in their tomatoes. Italians do not. They claimed that tomatoes with citric acid do not break up during cooking whereas those without the acid break apart. That has been my experience when cooking with U.S. canned tomatoes vs. Italian imports. I much prefer the Italians, because I like the way they "dissolve" in the sauce, soup, or chili.

Today, I made Mariola (broth with omelet bits) from my best Italian cookbook, "The Romnagnolis' Table." It's an easy, quick soup to prepare. I made the open-faced omelets, will cut them up when they're cooled and store for tomorrow's lunch. That reminds me, I have to go now to pull homemade chicken broth from the freezer.

[Italiancook]

Previously, I had reported making Martha Stewart's "Creamy Tomato Soup." I wasn't happy with it, because I had to add sugar. I reluctantly gave a quart of it to the homebound person to whom I give prepared food. I always give her a sheet that details what foods she received and how to reheat them (they're usually all frozen). I wrote that if she didn't like the tomato soup, she should throw it away. Tonight, she declared that it's delicious! I guess this is a case where you're better off not knowing what's in the food. Maybe my dissatisfaction with the taste was just that I knew it had sugar. BTW, Martha's recipe does not say to add sugar. I just did that because it tasted too bitter to me.

I couldn't find the tomato size Martha recommended, so I used my imported-from-Chicago-Italian-imported tomatoes. Probably that accounts for the need for sugar.

Another BTW, Cass, I like your idea of adding rice to the soup. If I hadn't already frozen the soup before you offered that suggestion, I would have made rice, added it to the soup before freezing, and told her it was Tomato & Rice Soup.

• This reply was modified 8 years, 4 months ago by Italiancook.
• This reply was modified 8 years, 4 months ago by Italiancook.

[Italiancook]

I haven't cooked all week. Been eating from the freezer in order to do lots of other necessary things. I'd rather cook or bake.

[Italiancook]

cwcdesign, I may be wrong, but I think the first article I read about this said that it's a voluntary recall in that Cuisinart decided to do it, instead of the government forcing them to do the recall.

[Italiancook]

Thanks, BakerAunt, for posting. I called the recall line today and was told they were still on back order. When I asked when mine would arrive, I was told, "We don't know." So at least you received a more precise answer. I hope yours arrives before you move. I don't know why Cuisinart is not e-mailing me about this. I first learned about the recall via media, but Cuisinart sent me an e-mail the next day. I guess I had returned the registration form when it was originally purchased.

I've read that some people wouldn't wait for the new blade and bought new Cuisinart processors. I refuse to do that, but I may send my husband out to see what other brands are in the stores. Easter is, after all, going to arrive before June.

• This reply was modified 8 years, 4 months ago by Italiancook.

[Italiancook]

Aaron, Vermont Country Store used to sell them, but when I checked their site just now, I can't find them. Walmart online has them, if you can wait for delivery.

[Italiancook]

I have only 4:

AP
Cake
Bread
Italian-Style

[Italiancook]

BakerAunt, you're doing better with your resolution than I. Congratulations!

[Italiancook]

BakerAunt, I have not heard about restaurants using preservatives on lettuce, but it would not surprise me. I'll ask this question the next time I go to a restaurant, which won't be for a while.

I searched online to see if garlic extract is used by restaurants, but didn't find an answer. Apparently there is garlic extract, and there are a few references that it's healthful. But I think solid garlic is also claimed as healthful.

[Italiancook]

thanks, BakerAunt, for the blade update. I hope mine arrives before Easter.

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