[Italiancook]

Last year, hubby and I decided we no longer like turkey. So we're having a quite simple holiday meal. Fettuccini Alfredo with tossed salad. Initially, I suggested steak, because I have them in the freezer. Later, I changed to the Alfredo, because we think it's more special and festive than steak.

It's special, because I make it only once a year. In my opinion, it's an artery clogger with the parmesan cheese, cream and egg. We love it, though.

• This reply was modified 8 years, 3 months ago by Italiancook.
• This reply was modified 8 years, 3 months ago by Italiancook.

[Italiancook]

I third the motion that the Butter Bit rolls look interesting. Thanks, Mike.

Does anyone else dislike rolls made with store-bought self-rising flour? To me, they taste metallic. I've never used KAF self-rising flour. Maybe that would make a difference. Having said that, I've never heard a family member complain about the rolls I've made with grocery store self-rising flour. So maybe it's just my taste buds.

[Italiancook]

http://www.food.com/recipe/real-red-lobster-cheese-biscuits-146012

Okay, Mike, I tried to give a link to the recipe for Real Red Lobster Cheese Biscuits on food.com, but as you can see above, I goofed. Anyhow, they call for 1/4 teaspoon garlic powder. I don't know if you'd like them without the garlic powder, but the recipe's there, if you want to try it.

(After I submitted this post, I discovered that a link appeared.)

Yes, BakerAunt, Ina's recipe uses kosher salt. I'll use your suggestion for table salt the next time I make them. Either in her recipe or the video, salt is put on top. I didn't do that.

• This reply was modified 8 years, 3 months ago by Italiancook.

[Italiancook]

Thanks for the tip, aaaron. I'll check that out next time I need parchment, although a package of 100 will last me a long time. I don't bake cookies often, and that's the only thing for which I use parchment. I'm sorry to hear that you had a basement flood. That's one of a homeowner's nightmares.

[Italiancook]

I haven't made a rump roast in eons, BakerAunt. Sounds good.

I made Fish Chowder that lasted 3 days. I tried KAF Creamy Potato Garlic Soup, but we didn't like it. I also made Chicken Noodle with Rice Soup that I discussed in a previous thread. And, I made Kelsey Nixon's Slow Cooker Irish Oatmeal. That lasts several days as I'm the only one who eats oatmeal. I like it when I have breakfast covered.

[Italiancook]

I "baked" a Lemon Meringue Pie. I used a store-bought frozen pie shell. I used Jello Lemon Pie Filling and substituted 1/4 cup fresh squeezed lemon juice for part of the water. I made the meringue, so I "baked" this pie. Other than that, I mostly cooked.

[Italiancook]

luvpyrpom, thanks for the tip about washing the rice.

[Italiancook]

I hadn't thought about the rice being starch, Mike. Thanks for reminding me of that. Yes, the cold rice had clumps. We had the Chicken Noodle with Rice soup for dinner, and yes, the clumps fell apart.

[Italiancook]

Thanks to all for your responses. They certainly give me flavors to which I can look forward.

Mike, I bought a Zojirushi rice cooker. I think it has 5 settings, one of which is sushi that I'll never use.

For the most part, I'm like BakerAunt and like rice to go with other foods. So pre-rice cooker, I wasn't in the game for lots of flavor. Now that I can have decent rice, I want to optimize the flavor.

To you experienced rice makers, please allow me to pose another question. I made white basmati rice today. I had a pot of chicken broth in the refrig when I learned a friend was ill. So I offered Chicken & Noodle with Rice Soup. I made the rice in the morning then refrigerated it. Late afternoon, I placed the chicken in a quart container, added the noodles and rice, then broth. I noticed the rice has clumped together. Is that normal for refrigerated rice?

[Italiancook]

Since so many of you freeze yeast, I wonder: How long does it last in the freezer? Does freezing it give it an super long lifespan?

[Italiancook]

It sounds like I'm the only one who keeps yeast in the refrigerator. I simply can't give up freezer space to the yeast container. After a year, I occasionally do a proof test to make sure it's still viable. If I kept it in the freezer, I'd still do that.

Mike, thanks for your instructions on putting links in a post. But it was Greek to me. Next time my computer tech comes here, I'll have him show me how to do it. In the meantime, I'll use the copy/paste method that S_Wirth mentioned.

[Italiancook]

Thanks, S_Wirth, for the instructions. I know how to copy and paste and should be able to do that. Here I've been thinking posting a link was some technical computer magic that I would never be able to do. But I now think I can do this.

[Italiancook]

I contacted Fleischman's about this several years ago. I was told that if I freeze yeast dough, I have to increase the amount of yeast. I don't recall by what percentage. I can't recall whether I contacted KAF or read this on a blog, but KAF also said to increase the yeast. Again, by what percentage, I don't recall.

On October 5, 2016, KAF posted a blog about freezing yeast rolls. I'm sorry, I don't know how to post a link, but if the title of their blog is, "Freeze and Bake Rolls: A Head Start on the Holidays." It has a note about increasing the yeast if the dough is going to be frozen longer than 2 or 3 days.

I haven't tried their method but intend to do so soon.

• This reply was modified 8 years, 3 months ago by Italiancook.

[Italiancook]

These stories go a long way in making me feel better about wasting so much money and labor on last week's flopped endeavors.

[Italiancook]

Cardamom tastes great in cooler weather, Baker Aunt. I thought about putting it in my pancakes, but decided against it. Now that you've reminded me how good it is, I'll add a little cardamom to the remainder of the pancake batter. As for baking, I was too busy flopping cooked food to bake.

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