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  1. My favorite Champagne. I like it better than a lot of the Tete de Cuvee
  2. I do my grocery shopping on Saturdays. I made a special trip to one of the green grocers in the area since I have my brother and his wife coming for dinner. Corned Beef was still at $8.99/lb. I would have picked up a couple for the freezer but skipping it for now.
  3. In my Irish-American family, most of my siblings don't like corned beef and cabbage. I know this is really an American thing more than Irish. I keep telling them that what our mother cooked doesn't hold a candle to what the dish should be. I corn my own beef and don't overcook the vegetables - especially the cabbage.
  4. This looks interesting. I'll have to try it.
  5. OK, that makes sense. However, my problem isn't storing the leftover dough. That's the easy part. Baking off the first part is what I'd like to solve.
  6. No. Why would this help?
  7. I don't really care for round loaves (except for things like harvest bread). When you make a sandwich with a round loaf you wind up with 2 different sizes of bread. I know I could make it an oval shaped loaf but I'd like to explore regular shaped loaves first.
  8. I've never been a fan of frozen bread. Even as a kid I didn't like it. Now fresh baked bread is ambrosia. I love the way it fills the house with aroma and it is so good to eat.
  9. Thanks. But it doesn't answer my question
  10. I find that I have trouble finishing a loaf of bread before it spoils. I was thinking that maybe I could cook half a recipe and freeze the other half. Is there such a thing as a half loaf pan? TIA, Dan
  11. I noticed a new show on Create called Kitchen Queens. I tuned in a couple of episodes which I thought were OK. I was really struck by how much it reminded me of the Great Chefs series. Anyone else watch these? What do you think?
  12. I've ordered seafood from Pure Food Fish Market in Seattle. No issues having it delivered to MA. It always arrives cold and fresh. For meat I usually stick to Lobel's and sometimes D'Artagnan
  13. I didn't read the entire topic but have you checked to see if your bowl is adjusted properly? Kitchenaid adjustment
  14. I like to look at the presentations in Art Culinaire. The photography is great, the style is "current", and it makes me hungry.
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