Shel_B

OK - thanks! And that brings me to a question about using a panade in making sauces, in this case a meat sauce. If bread is made with flour and water, why use bread at all in a sauce? Couldn't a mixture of flour and water be added in place of bread?

I noticed that many of the techniques and recipes here use the addition of water - sometimes a fair amount of it. What's the idea behind adding water - to this uneducated-in-the-ways-of-sugo guy, it seems that the water would only dilute the flavors and the sauce?

It reminds me of some of the stores and homes in the older part of the town in which I spent my childhood. Thanks for the pleasant memories.

Isn't guanciale made from the jowl or cheek?

Not having heard back from anyone by the time I was ready to make the pudding, I used the microwave, kept a close eye on the progress, and the results were pretty good - quite comparable to cooking the milk on the stovetop. Now that I've done it both ways, I agree that the stovetop is a bit easier to judge, but the results are similar. Thanks for your response.

I've never heard of Italian water rolls, and I grew up in NY and Long Island in the fifties. Can you explain what they are?

I am about to make some chocolate pudding, and in reviewing the recipe and my notes I was reminded that some of the milk in the recipe is to be scalded in a saucepan on the stove, which is how I made this recipe in the past. I was planning to heat the milk in the microwave this time. Does scalding do anything to the milk that is important to the recipe, or would getting the milk nice and hot in the microwave work just as well? I'd be happy to post the recipe should that be necessary or helpful. Thanks!

Hummus, or perhaps even a baba ganoush. Maybe an eggplant hummus, which works quite nicely with broccoli and carrots. That's something we enjoy when watching the news, and we have it with broccoli, carrots, celery ...

24cm - when I measured with a tape it showed just a scosh less than 9.5 inches, i.e., 24cm

Glass covers are easy to find (and thanks for posting the suggestion), but I want an original type lid. I'm in no hurry to get just what I want.

It's 24cm ... Didn't see anything when I last checked Etsy. Thanks for looking!

Perhaps you may not fully understand the differences between white and black pepper. To make white pepper, berries are ripened past the point where they would be harvested for use as black pepper. They are then are soaked in water for several days until the black husk come loose and then the white centers are dried in the sun. This different processing changes the flavor and heat of white pepper, therefore, mixing black and white pepper together affords a flavor profile that cannot be had with black peppercorns alone.

Perhaps you misunderstood the intent of my questions. I'm quite familiar with white pepper, and was looking for new and interesting ideas in how to use it. I often get my pepper from http://www.pepper-passion.com/

White pepper has a somewhat different flavor profile than black pepper, and some people, myself included, use it for dishes other than when you don't want black flecks. Examples: Fresh ground white Penja is very nice in soups made with root vegetables or tubers. I've mixed it with black pepper in a Cacio e Pepe ...

What do you use it for? Do you use it frequently? Do you have a dedicated grinder for your white pepper? Do you use a different grind than when using black pepper? Do you use it ground or whole? What kind of white pepper do you use - Sarawak, Muntok, Penja, or ... ?

I have one, but I really want to get a Le Creuset replacement ...

If only it was that easy. I'd say the best bet is to buy the same pot and lid used on ebay. Seriously, how often do you see LC lids for sale? From 35 years old pots? Frequently. Thus far the good ones have not been in the size I need, and if I want to settle for something less-than-perfect, such as one with a chip, or that has some other flaw, there are plenty. And I will settle for one that's imperfect, depending on where and what the imperfection is. Yesterday there was a really nice white one (the color that I'd prefer) that I just missed bidding on.

It seems that you include the crust when making a panade with this type of bread, yes?

Bingo! I have ground beef, and that's what I want to use. The recipe I pointed to (which, I see now, is in another thread - sorry) is for a quick and easy meat sauce. But, since there was no thread on meat sauces other than Bolognese, it seemed like a good idea to start one, and although I may not want to make anything that will take hours and become a "multi-meat" project, others may get some ideas that they may want to use, and I certainly will find something that will punch up or make more interesting this simple meat sauce, and maybe something I may want to use later.

I trust my seamstress ...

You may know about cooking, but your knowledge of women's fashion is sorely lacking. That ain't no pinafore <LOL>

So what's the difference? They're both just white bread, as you said.

Thanks for the Orowheat tip.

Perhaps for you it's trivial, but not for me. As noted in my original post, a) I don't like white bread, and b) it could remain in the freezer for months, if not years. I don't want to spend all the time required to make a loaf of bread when all I need, and want, is a single slice.

Please, Franci, try not to get annoyed - it's only a recipe. If the author wants to call it Italian, so what ... we reinvent things all the time. It really pissed me off when the Italians took as their own carciofi alla giudea - but what the hell, after years of therapy I was able to get past it.