[KIDPIZZA]

BEV M:
Good afternoon. I agree with your assessment of the description you wrote. When I baked that recipe that is way my bananas appeared before I began my bake.

If you do not mind Bev at this point I would like to point out this tidbit regarding "the BANANAS" prep. Many recipes say to mash the bananas...WHY!!! I do not know perhaps it is a over use of one's imagination thinking banana slices will not dissolve into the concoction during the bake.
Well, I never did or do that yet I never saw a slice of banana in my teacake or mini~loaf cake that was still a slice not dissolved.
I always employed just a little banana ext & also go to the liquor store & purchase a snall bottle of BANANA LIQUOR (SP) Very little Alcohol if any in it, but it will enhance the flavor.

Anyway when I didn't bake them at BOYS HOPE years back as the volunteer chef the boys wanted to know when I was going to bring their favorite muffins in for dinners dessert.

Enjoy the day my friend.

~KIDPIZZA / CASS.

• This reply was modified 7 years, 11 months ago by KIDPIZZA.

[KIDPIZZA]

ITALIAN COOK:
Good evening. The topping is a sheet of carmelized sugar. The rest well check out how to do a éclair & instead of placing in a pastry cream concoction, place a dose of crème brulee in the middle.
Sometimes we have to use our culinary imagination to get what we like when it is almost impossible otherwise.

Anyway I hope my post will get someone to put together a recipe for this dessert & it may end up being better than the original one.

Italian cook I enjoyed being with you this fine evening. Enjoy the rest of the day my friend.

~KIDPIZZA /CASS.

[KIDPIZZA]

BAKERAUNT:
Good morning Marliss my dear friend. Sorry to learn of your recent baking mishap.
I thought I would post very important information to you about ovens in general especially these home counter type ovens....but generally all ovens.

Marliss, the reason why the butter overflowed in the baking process is the temp. is actually higher than you may assume it is....Why....because when placing a liner of any sort either on the botton of your pan or on the oven bottom, the temp "WILL INCREASE. It does so because the liner retains this intensive hear & radiates it as an addition to your governed temp knob. on your oven control.

I hope I wrote all this in a manner as for you & others to understand. If not I will try again.

Marliss, this info is info nobody will ever write about. I would say it is the very first time that is ever printed.

I trust you enjoyed your Xmas holidays with your family. I wish you will enjoy your new year with them as well.

~KIDPIZZA...CASS.

[KIDPIZZA]

DEAR ITALIAN COOK:
I am referring this post to your concern for your ??? of using brn sugar in the "UPSIDE DOWN CAKE POSTING. Your right next time consider smearing a dollop or two of honey on the pan surface.
Another variation you can consider is one of these two.... but one is the same as the other but very slightly. Either heat slightly the pan & then smear the honey with your paint brush or slightly heat the honey in the microwave & then paint the pan.
ORRR...just mix in a little butter in with the brn/sugar ...melt it somewhat & apply. Just the sugar alone is not wise.

I'cook in any event let us all know how well you have fared with my secret trick.....of which I am running out of.

~CASS/KIDPIZZA.

• This reply was modified 7 years, 11 months ago by KIDPIZZA.
• This reply was modified 7 years, 11 months ago by KIDPIZZA.

[KIDPIZZA]

CAROL:
Good afternoon my friend. I trust you are & have been well since we spoke last.

GO TO:

http://www.food.com/recipe/peter-reinharts-napoletana-pizza+dough+recipe-371543

Here you find the recipe employing the semolina flour. There is another recipe that is in his APPRENTICE book it doesn't employ semolina...which one did you wish????

Carol, my dear friend I am glad you came to the right person with your request...(LOL)

Enjoy the weekend.

~CASS.

PS:
Carol be carefull do not...do not employ 40 DEGREE water as stated..I am going to correct Mr. Peter you will disable the yeast if you do. 65 degree water will suffice.

• This reply was modified 8 years, 4 months ago by KIDPIZZA. Reason: correction in original recipe as printed

[KIDPIZZA]

ITALIANCOOK:
Good evening to you. Sorry to learn of your recent baking disappointment. I believe I know why your cake collapsed. If your recipe contained "BAKING SODA" then while you & your cake were waiting for the oven to preheat the "SODA" was doing it's thing. In other words dissipated itself while waiting on the sideline, because it begins to react immediately when a liquid (MOISURE) is introduced into the concoction. Sooo hence there was reduced leavening.

It may have risen somewhat in baking, YES, but that was perhaps of the Baking Powder & "THE STEAM" that was created from the liquid ingredients when heating.

Anyway my dear friend if in the event your recipe does not include baking soda then I nust suggest post the recipe & mixing method, ete. You might add your first name as well so that I can address you properly.

I hope I was able to help you somewhat today.

Enjoy the day my friend.

~KIDPIZZA.

[KIDPIZZA]

I already ordered them for my friends...I am not getting one however, I cannot bake any yeasted anything.

But soon I will be baking cookies for friends. A all morning affair at my lady friend's home.... am not looking forward to it.... it's something I have to do.

Enjoy the day

~CASS.

[KIDPIZZA]

BakerAunt wrote:

I do not get to do many vinaigrettes, as my husband does not do well with acidic foods. When I saw this topic, I remembered a recipe for Pasta con il Pollo e il Rosmarino–Pasta with Rosemary Chicken that appears in Nick Stellino’s Glorious Italian Cooking: Romantic Meals, Menus and Music from Cucina Amore (Putnam, 1999), pp. 78-79. I made it for him once, but he said it did not go well with his digestion. Sigh.

In this recipe, boneless chicken breasts are marinated overnight in the refrigerator in 4 Tbs. olive oil, 3 Tbs. balsamic vinegar, 1/2 tsp salt, and 2 Tbs. chopped rosemary. The next day, the chicken is roasted, then cut into pieces and served with pasta in a light cream sauce. It is delicious, and I miss being able to do this kind of cooking. It would be a more interesting post in the “What Did You Cook?” thread than what I have been posting.

I used to watch Nick Stellino’s show, Cucina Amore, on PBS. Then, suddenly, he was gone, and a not very charismatic host narrated dishes by the “chefs” of Cucina Amore. I googled him, and he is still cooking and has a PBS show. I must not be in an area where it is shown.

BAAKERAUNT:
Good morning. I have seen his show every now & then on Saturday's on COX CABLE CH #10 here in Las Vegas. (PBS)

If I see it again I will send you the time he is on. Or if you can wire your server like DIRECT TV Corp. perhaps they will provide you
with this info.

Have a nice day my friend.

~CASS.

[KIDPIZZA]

cwcdesign wrote:

I heard from MaryAnn and she said Robin was having trouble getting in here and maybe would contact you. I gave her your email again (written out) and said that some people were having issues do to your extra spam protection.

Ruth had her puppies 2 weeks ago – 2 red Brindle girls, a red girl and a red boy. Each weighs over 1lb and she’s a great mom. They have eye slits and all should be open by Wed. MaryAnn’s laptop died, so she’s going to send me some pix. Could I then forward them to you, Mike, to get them uploaded?
____________________________________________________________________________________

Good afternoon CAROL. I hope this post finds you well & your residence move went well.
When you post with MARY~ANN again, please tell her that If I got thru, ANYONE can get thru...or maybe after thinking about it maybe the computer machinery SCREWED UP
(I HAVE A MUCH MUCH BETTER WORD FOR IT...NEVER WTITTEN, OMLY MY SPEECH IN PERSON, DEFINITELY)
I truthfully say that I am awaiting word that my acceptance will be terminated due to a computer rare screw up...you know due to computer talk "KRAPPE IN...KRAPPE OUT (That's French)
Then I will be left out in the cold again... unless I can hire a computer engineer from HARVARD to guide me in again.
Anyway try to coax her to keep trying. Say, that KIDDO misses her. So keep trying DEMS ORDERS !!!!.

Enjoy the day friend Carol.

~CASS.

[KIDPIZZA]

Mike Nolan wrote:

Here are the two loaves just before baking:

Here they are after baking. My wife’s comment: Not my best work. I agree, I think I ‘dropped a stitch’ on one of the upper layers, too. I think they’ll taste just fine, though.

Here’s a closer shot of one loaf with a ruler to show size:

I left a post over on Zen’s site saying there were pix here.

I can’t remember the name of the other participant in that thread, she and Aaron exchanged several interesting notes on Challah traditions and lore.

Good morning Mike.
Could it have been ROBIN (From the Boston area????)

[KIDPIZZA]

skeptic7 wrote:

Kid Pizza;
I am so glad that your operation was successful and that you had a happy birthday! I hope the rest of your recovery is easy.

Good morning my new friend. I appreciate your kind sentiment for me.
I am feeling somewhat better now at least I feel improvement in my breathing.

I believe this is the first time we have posted one & another. I really hope we can do so regularly from now on. It is important to me to have an exchange of ideas
with other knowledgeable members.

Skeptic 7, enjoy the rest of the day now & thank you again for remembering me..

~CASS/KIDPIZZA.

[KIDPIZZA]

Italiancook wrote:

Thanks, BakerAunt, for your expertise and recipe suggestions. Like you, I use pearl barley in soups. I appreciate you for giving me a source for barley flour. I probably would not have known about refrigerating/freezing it if you hadn’t told me!

ITALIANLADY:
Hello again. Member Bakeraunt has provided you with XLNT advice. To consult with a nutrition person go visit a health food store such as WHOLE FOOD's OR SHROULD'S or check out the tel yellow pages for one . Ask to consult with & to discuss same with a nutrition person the. There you can purchase your first bag of a 21, oz BARLEY FLOUR. Yes just like Marliss explained keep flour in your FREEZER, to keep it from becoming RANCID... Prolong it's useful life & to keep the BO VE WOOLS OUT (LOL) Ask a southerner what that is...I am a YANKEE.
I hope you do cook up a batch of VEGETARIAN BARLEY SOUP for yourself. I make my mother's recipe about 3 or 4 times per year & I place the measured portions in jars that I have saved & freeze them. I make enough for about 5 maybe 7 servings. You can make it in a slow cooker as well...no problem there.

Good luck in your cooking. & enjoy the day

~CASS/KIDPIZZA.

[KIDPIZZA]

S_Wirth wrote:

Kidpizza…I’m so glad you had an enjoyable day to celebrate your 85th birthday! And happy you got fixed up so you can post here. Hoping your pacemaker will provide you with better breathing and help you feel better for along time.

We have been so hot here I cannot even think straight. Two days ago we had 100F and we’ve had 95s and 97s many days, too. We get our groceries and other things done very early. I know you have very high temps but your humidity is quite low. Our humidity is so high along with the high temps so it saps us even without doing anything.

Stay cool and behave yourself now, =)!

To my very, very dear friend SARAH. I have read your posted thread to me so far twice now.
I know you have been very very angry & disappointed in me for a long time now. And which has had a effect on me because you above all was my special friend & the one beside CYNTHIA was for me 101% of the time. And I had noticed this after a while.
AND SO;
This the appropriate time & place to say "I AM SORRY FOR PICKING ON YOU sometime ago.

Anyway I promise It will not happen again. I thank you for your forgiving me of such childish behavior. Which is extremely hard for me to do...almost impossible as some of my family members as well as member "GRANDMA" in the past have learned some years ago.

I am happy that we are begging to slowly becoming a FAMILY again.

Enjoy the day.

~CASS/KIDPIZZA.

[KIDPIZZA]

Italiancook wrote:

Cass, I am inspired by the grateful attitude you display in your post. Thank you for sharing.

ITALIANCOOK:
Good afternoon & happy to meet you today as well. I did make inquiry about 6, days
ago on your question pertaining about the ITALIAN measuring spoons.

My lady contact Simona we met on the KAF BC about 10 / 12, years ago is from Milan, Italy.)
I contacted her by wire, this is what she said. In Italy we employ a weighing scale.
We do not use cups & spoons.
And SOOOOO, I went to Google & found authentic Italian recipes to view. And many are metric to be used on a gram scale. Then like here in America they are used 1, tsp of yeast, baking powder, salt & ete. Soooo, use the measuring spoons you have.
I hope this info helps you.

Just one more thing while I have your attention. THANK YOU for your kind thoughts directed my way that I read in other threads. This way it saves me further writing more than I have to with my 1, finger typer.

Oh yes Italian cook, please tell me your given name.

Members, enjoy the rest of the day now.

~CASS/KIDPIZZA.

[KIDPIZZA]

MIKE:
Good morning to you my friend. Yes, yesterday I finally made 2,or 3 more attempts with a 45, minute rest period in~between each to neutralize my temper somewhat & not say what I would subsequently have to apologize for. I then finally succeeded in getting through & I finally got through the "FORT KNOX" GATES.

MIKE:
birhday gift from a friend. I shall remember each Tuesday as it's watering day.

AND TO ALL, Yes, I have been receiving many GET WELL greeting cards everyday so far. And I must say, HOW NICE it is when I get under the weather because I have so many friends that send me greeting cards. It keeps me busy just reading them. (LOL) But I do appreciate them very, very much so. And my THANKS to all who bothered to think of me through their busy schedule.

Enjoy the rest of the day my friends.

~CASS/KIDPIZZA

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