Mike Nolan
Forum Replies Created
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Nice websurfing, Laura. $30 (more or less) is not an unreasonable price, but I wonder what shipping/import duties would be?
I need to print a portion of that webstore page out so that I can show people EXACTLY what I'm after.
These days I'm increasingly likely to measure small amounts of ingredients using my small digital scale, which weighs in 0.1 gram increments. I started doing this with pie doughs and filling, where I had the recipe in Baker's Math format.
I may try looking for a rosetta stamp at J. P. Graziano Grocery in Chicago, if anybody in this country knows where to find one, it'll be them.
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.)
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!
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.
