[Italiancook]

Thanks, aaron, for the links.

I'm glad you answered the aluminum question, S_Wirth. If I make self-rising flour, I think I'll use the smaller amount of salt, as KAF suggests. Now that I know their product does not have aluminum, I'll buy a bag of KAF self-rising flour. I'm curious to find out if the metallic taste goes away with their product.

[Italiancook]

My beloved step-mother had a goiter. Thus, I tend to use only iodized salt for the table and baking, unless a recipe specifies kosher salt. I've always assumed that the salt in grocery items is not iodized. I don't know why. I've never read that.

• This reply was modified 9 years, 6 months ago by Italiancook.

[Italiancook]

The Alfredo recipe I use comes from "Papa Rossi's Secrets of Italian Cooking" (Benett & Rossi). When I first read the recipe, I thought the egg was unusual, but after making it once, we became converts. I didn't know that it originally was only parm-regg.

I didn't know Sam's sells a 4 cheese blend, but I don't like Asiago. The last few years, Sam's has carried a Romano we really like for meatballs. Normally, we "import" Italian cheeses from Chicago, but we don't feel like we're deprived when relatives haven't been here to bring us Italian-made Romano. I'm pleased with the Sam's Romano. Don't know if they have the same brand this year, and I can't recall the brand name.

• This reply was modified 9 years, 6 months ago by Italiancook.

[Italiancook]

That's a good question, Mike, but I don't know the answer. I think I'll ask KAF what they use before trying theirs. I have a couple of really quick dinner roll recipes from Paula Deen that use self-rising flour. They'd sure come in handy when I need to take someone a meal but don't have rolls in the freezer.

[Italiancook]

I'm not surprised that Morton says kosher isn't a good idea for baking. I've made cookies from Martha Stewart's cookie book that use kosher salt and have been unhappy with the results. The kosher salt doesn't melt completely and I bite on a grain of salt when eating the cookie. Maybe I'll change to table salt when making her cookies. Other than the grains of salt, the cookies have been good.

[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 9 years, 6 months ago by Italiancook.
• This reply was modified 9 years, 6 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 9 years, 6 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?

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