BarbaraY

I don't recall the brand because I put it into a jar and tossed the packing but I use about the same ratio as you.

I have had good luck making bagles with AP flour with added gluten. KA flour is unavailable in the stores here and the shipping is just too much for my pocketbook. I used the America's Test Kitchen recipe and they were nice and chewy the way I like them, Most store bagles are too cakie for my taste.

I enjoy drinking goats milk and eating goat cheese but I can't bear goats milk on my cereal. Just isn't right.

I feel the same way about chicken skin. Warm and crispy, good. Soft and slimy, Yuck!

The only thing I've found to do with eye of round is to make jerky. Not from steaks but from what is sold as roast.

I eat it several time a week for breakfast and am surprised that many said they don't eat it all. Only occasionally do I have it at night as a snack Usually if I don't feel well or we have had a very late lunch and don't want to cook in the evening. I'll go for the cornflakes and banana, too.

Now that just shows how different people can be. I'm exactly opposite. I don't like the texture of raw zucchini but love it sauteed with garlic in a little olive oil. It's a family favorite and we have it at least once a week. I love almost all vegetables. A lot depends on how they're prepared. I'm surprised to see asparagus appear on the lists. I think it is one of the best vegetables there are. Had some last evening with our dinner.

I have my grandfather's butchering book from around 1940. "Never Butcher Boars. Their meat is unpleasant in flavor and of very poor texture. With proper planning this can be avoided. Castrate the boar about 5 or 6 weeks before you intend to butcher, put him on full feed until he is entirely healed up, then fatten for at least 30 days." I have known several people who raise market hogs. They castrate all the males while they're still very young unless it's one they want to raise as a breeder. Perhaps the ammonia odor was from old bacon.

It was a new box of Softasilk cake flour so it should be low in gluten. I usually have very good luck making cakes so I was surprised by this happening. I like the flavor of the cake very much.

I have had these books since they first came out and most of the recipes that I've tried turned out very well. I don't think I've ever made anything from the Vienna book, though. Those look very good and I think you did a nice job.

At her request, I made the Black and White Chocolate cake for my daughter's birthday. The fillings came out beautifully and I especially liked the method for the dark chocolate one. However I had a problem with the cake. The batter looked fine when I put it in the pans but the finished layers have a texture more like a coffecake or quick bread. When I split them I found that there were bubble holes instead of the velvety texture that appears in the photo. Cake was rather dry although it baked exactly 28 minutes as per instructions. I think I should have taken a test at about 26 minutes because it had already pulled away from the edge of the pan when I took it out. I was very careful to not over-mix and did the final stirring by hand for that reason. My oven usually takes a few minutes longer than recipes call for so I doubt the the oven being off temp is the problem.

I use my cheapo, little Aroma rice cooker most of the time. Put in the rice, wash it, and add water to the line indicated. A new bag of jasmine may need adjusting up or down. We use Jasmine rice most of the time but Botan at other times depending on what it will be served with. When my daughter makes it in the same cooker it always comes out dryer. She doesn't wash it. Obviously washing makes a difference. If I need a larger amount of rice, it goes into the old Reverware pan like ghostrider mentioned. I once read an article that said rice couldn't be cooked properly in one of these pans. Glad I hadn't read that article twenty years earlier.

A few thoughts of my own. I grew up in a town with a large Mexican population and never knew any of them to soak beans. My mom was a rather lazy cook and never planned far ahead enough to soak over night. I have never soaked overnight and have only quick soaked a few times with very old beans. Never was concerned about salt because if salt makes beans tough why doesn't a salty ham bone? Salt makes beans taste better. Baking soda gives beans an unpleasant texture. I have very high calcium in my well water and realize it does slow down the cooking process. Will use the Britta water that we use for coffee next time. I like the long slow stovetop simmer over either the crockpot or the pressure cooker.

Vegetable purees! If I wanted baby food, I'd buy Gerbers.

I still love the All-American codfish cakes. Just salt cod that has been refreshed and poached and potatoes mashed together and pan fried. Eat it with cheap yellow mustard. My grandma used to make this often.

Did we mention Sambo's pancake houses? Seems like they were everywhere.

We received our copy of the book yesterday. I do have a problem and that is deciding which recipe to make first. The photos are out of this world and all the recipes read good.

Just one more reason that I decided to raise my own pig again. No, I'm not planning a hog farm, just one porker so that we can have some good, safe, tasty meat. I realize not everyone is in the situation to do this but small local producers are the way to go if one can't raise their own.

It has been 18 years since I was in the Yucatan but I remember that we never had a bad meal on the trip. The Sopa de Mariscos still stands out in my memory as the best ever.

Amen. I guess I missed the memo that said they were "out." Egg noodles tossed with butter, parsley and a little garlic are among my favorite foods on earth. ← Yes! I have never stopped using egg noodles. Mmmm! Garlicky buttered noodles! Also keep frozen petit peas on hand because they're better than any fresh peas in our local markets.

My ex used to cook them almost every weekend with navy beans and some onion. He left the skin on and cooked them just like one would with smoked hocks. Not my favorite dish but not bad.

I just have to tell you that you inspired me to make the celeriac dish and we found it very tasty. Neither of my Turkish cook books call for using pepper paste. I was given a jar sometime ago and would like to use it in some things. Does the Algar Book use it in any preparations?

I have a container of sago that I couldn't think how to use. This looks good. My granny used to make a delicious peach dessert with it and this looks similar.

This is fascinating to me. I had a friend, now passed on, who's husband was posted in Turkey at Ankara during the early 70s. Unfortunately I have only three things that she sent to me: a set of brass candle sticks, a handmade vase, and a turkish cookbook. I think it's time to get it out and make something. Thanks for some great photos and a look into home life.

All these wonderful looking breakfasts make mine look very ordinary but if one has been dieting for 6 weeks a day off to eat what suits my fancy is wonderful Pancakes from mix (my buttermilk had gone bad), 2 strips crisp bacon, and an over very easy egg plopped on top. Butter and syrup, too. Bliss! I like honey on my pancakes, too I usually make my pancakes using the recipe in Marion Cunningham's Breakfast Book with the addition of a teaspoon of sugar for better browning.