[Mike Nolan]

Here's a thread on rosetta rolls that I don't recall from the last time I searched on that subject:

https://figjamandlimecordial.com/tag/homemade-rosetta-rolls/

It looks like she's trying the types of stamps more readily available in the USA.

I found remilled semolina flour on Amazon, if there was an Italian grocery store in town, I'd check there. Maybe I'll be able to find some when I'm in Chicago this fall or have my wife/son check the Italian grocery store in Monroeville PA when she's there later this summer. (They could have the right stamp, too, worth at least asking.)

• This reply was modified 9 years, 2 months ago by Mike Nolan.
• This reply was modified 9 years, 2 months ago by Mike Nolan.

[Mike Nolan]

As I recall, the recipe in the middle of that thread (in Italian) made some of the best hard rolls I've ever made, even if I didn't get a hollow center like the original rolls.

[Mike Nolan]

Would they use metric measurements? Try searching for 'metric measuring spoons'.

Wasn't it Frick who was going to look around for a true Italian rosette stamp when she was there a year or so ago? Did any one save the 'Bread I had in Italy' thread from the old BC?

Followup: Rottiedogs has posted that thread. Thanks!

• This reply was modified 9 years, 2 months ago by Mike Nolan.

[Mike Nolan]

I'm hoping to coach him through getting signed on here soon.

[Mike Nolan]

I've got one that does 6 mini bundt cakes that we got for $1.00 at a garage sale, I just haven't had an excuse to use it yet. (I'm not sure the person selling it had ever used it.)

My wife is on an ultra-low carb diet this month, so I'm not doing a lot of baking and my cooking repertoire is somewhat restricted, too. (Her target is 20 carbs/day, that's one hot dog bun!) We've been having a lot of steak, not a lot of carbs in steak.

[Mike Nolan]

That's a big relief! Thanks for the update.

[Mike Nolan]

It's back online this morning.

[Mike Nolan]

Looks like it's either a problem with her webhost's site or with their DNS server, both appear to be run by the same entity.

[Mike Nolan]

A well-run website evolves over time in response to user needs.

[Mike Nolan]

Years ago I found a birthday card for my wife's stepmother that had her in stitches for quite a while, I wish I had bought a dozen of them!

Outside: In honor of your birthday, a tree has been planted in your name in Israel.

Inside: Your day to water it is Tuesdays.

[Mike Nolan]

I just added a 'Start New Topic' entry under the 'Search Forums' tab. That should make it easier to start a new topic. Be sure to select the Forum you want it in, the default is 'General Discussions'.

Another way is to select the category you want to post in from the list in the right hand column (below the list of new recipes), then follow Sarah's instructions.

• This reply was modified 9 years, 2 months ago by Mike Nolan.
• This reply was modified 9 years, 2 months ago by htfoot.

[Mike Nolan]

If I was buying all new pans, I'd lean towards Fat Daddio pans. I've bought several of them and have been quite satisfied with them.

[Mike Nolan]

If you poached them rather than hard boil the entire egg, you could separate out the egg white first, and then you could use it in any recipe that calls for egg white, like meringue.

I wish I could remember where I saw that recipe that used cooked egg yolks. I'm pretty sure it was in a cookbook I was reading, not online. I want to say it was a savory recipe, not a bakery item.

[Mike Nolan]

I haven't seen Tiger Tails since the 80's. They had raspberry stripes on them and coconut, as I recall.

One of the recalled products is Chocodiles, chocolate coated Twinkies. I don't think I've ever seen one.

The original Twinkies were filled with a banana cream. I think they did try bringing those back after the Hostess sale, but I didn't try one.

• This reply was modified 9 years, 2 months ago by Mike Nolan.

[Mike Nolan]

I've seen a couple of recipes that called for hard boiled egg yolk, but right now I can't remember where I saw them, or even what kind of recipe it was (cake, pastry, etc.) :sigh:

What is done with the whites from the hard boiled eggs when making such a recipe? I can't say I've ever seen a recipe that called for hard boiled egg whites.

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