I didn't know it was made from anything other than brisket but was able to get the right answer by process of elimination.
I seldom have it, but pastrami on rye with mustard and a dill pickle on the side is yummy!
I baked boneless chicken breasts, I had it with rice and broccoli.
My neighbor and me both have a peach tree. The peaches they produce are pretty small and spotted. Last year neither one of us had any peaches. Hopefully this year will be better.
I made a patty melt and chicken veg soup.
I knew it from some shows I've seen on TV.
An alcohol question, hehe, I got it!
I made a hamburger, mashed potato and broccoli, cauliflower and carrot.
*hangs head*
I made my bun recipe into a braided loaf. I thought I'd be fancy with it and put bagel topping on one of the three ropes. Since the loaf takes longer to bake than the buns, the topping got a little dark. I probably won't use the topping on a loaf again. Got good oven spring on it.
Spaghetti with leftover meatballs today. I'll make some broccoli with it.
I had pasta (penne) and meatballs.
Italiancook, I don't think it makes the breads rise faster and after I started using it I did not notice any change in flavor but I never did a side by side comparison. And yes, I use it in the same proportion as the Red.
Missed it too.
Baiting them with what they have become accustomed to is a good idea. At least their final meal was a good one.
If anyone is running low on yeast, I was on the KAF site this morning and saw they have SAF Gold in stock (2 limit per order). And if you're wondering if you can use SAF Gold for all your yeast needs, yes you can. I've been using it exclusively for years.
