Shel_B

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.

See the post above by hongda.

I did a search and, surprisingly, couldn't find a thread about Meat Sauce for Spaghetti and Pasta, so here goes ... I was gifted with several pounds of grass-fed ground beef, and apart from other uses, I'd like to make a nice meat sauce for spaghetti. I've a number of recipes, but I thought I'd ask here to get some ideas of what other people do when they make their meat sauce - not Bolognese. Looking forward to your comments and suggestions.

made by General Mills. How do you know they're made by General Mills? TJ's also has organic O's, multi-grain O's, and maybe one or two others. Are hey also made by GM? I read elsewhere that the O's, at least the regular O's, are made by a source other than GM. TJ's doesn't disclose who makes which private label item, so I cannot help but wonder what your source for this info is.

I'm heading into the city tomorrow or Wednesday, so maybe I'll have time to check Cookin' - Thanks! I plan to continue searching eBay as well.

Thanks for the suggestion to use panko or rolls and for the education. What you say makes sense. Sometimes it's frustrating when a "expert source" suggests something very specific, and I don't know why they've made the recommendation. I've got panko aplenty, and can always get a nice roll from any of several good bakeries, scoop the insides, and use the rest for a sandwich. And I don't have to make a special trip to the local supermarket, which I detest.

Back around 1980, I purchased a Le Creuset 4.5 quart oven, the bottom of which is stamped with the number 24. A number of years ago the lid dropped and broke, and I put the pot away thinking that, one day, I'd try to get a replacement lid for it. When I did contact Le Creuset they told me that the model I had was discontinued and that there were no replacement lids available. Again, I put the pot away and then purchased new pot. I am now ready to start my quest for a lid for this old workhorse. I've checked eBay a few times, and thus far the lids have been either in poor shape or come with the pot, which, of course, is not needed. My pot is white, but I don't care what the lid color is, only that the lid be in reasonably good condition. The lid, as far as I've been able to determine, should have the number 24 cast into the underside. Does anyone have this lid that they'd like to sell? Or know where I might get one?

Neither - in this case it's for a meat sauce (http://www.cooksillustrated.com/recipes/4126-simple-italian-style-meat-sauce?extcode=K00NCSW00), something I don't usually make, as I was gifted with several pounds of good, grass-fed ground beef from a friend's ranch yesterday.

Those breads are unavailable here, AFAIK. Maybe someone knows an adequate substitute in the San Francisco area. I guess another question might be, "Could a cheapo 'Wonder Bread' clone, or any white bread, be used with good results?"

While I know what a panade is, and at least basically understand how to make one, the question of what a "good quality white bread" is eludes me. I'm thinking of a loaf bought at one of our local artisan or artisan-like bakeries, but that seems like an expensive proposition for a slice of bread. I suppose I could eat the bread, or freeze it for subsequent use, but a) I don't like white bread, and b) it could remain in the freezer for months, if not years. And yes, I could just give the sliced-into-loaf to someone ... however, my real question isn't about what to do with a leftover loaf of white bread, but what a "good quality white bread" should consist of - what makes one white bread good and the other dreck - especially supermarket white bread. CI tested white bread, but the ones they recommended are, at least as far as I know, unavailable in my area. Can't use 'em, can't taste 'em to see what they consider good. So, a little white bread help would be in order, please. Thanks!

Good advice ... thanks!

This evening we tried roasted butternut squash seed oil. Oh, my, just licking my fingers with this oil was heaven. We oiled some slices of kabocha squash with it, baked it, and the results were devine. Since it was a gift, I have to find out where to get it.

Toots and I were talking earlier about bergamot, and the idea of bergamot curd crossed my mind. Has anyone ever made it? Any tips? I found a couple of recipes on line, so I know it's been done.

I've not said anything because I like my fruit plain, either a single fruit or a combination. However, when you mentioned dressings, I got to thinking about a fruit salad we had at a friend's place some months ago. I don't recall the assortment of fruits she included, but she made a very simple dressing that we all enjoyed: Cathy's Honey Yogurt Sauce 2 cups yogurt 2 Tbs honey ½ tsp vanilla extract OR seeds from 1 vanilla pod cinnamon to taste Stir together, adjust seasoning This seems to go nicely with a variety of fruits.

There are over 100 species of native North American earthworms in unglaciated areas such as the southeastern U.S. and the Pacific Northwest. The number of non-native species is relatively small, although they are doing damage in former glaciated areas where, for thousands of years, plant life evolved without earthworms.

You seem to be a pretty handy fellow, and apparently have a supply of tools and the space to make some of the projects you've shown us. Good for you!

I took delivery of the Farberware ladle today, just in time for making a big batch of curried lentil and kale soup. I-2-3 Bada Bing! The pot was scooped out and the storage containers filled. The size and shape are just about ideal for some of the soups (and, I suppose, stews) that I frequently make. I can see where it may be a bit big or unwieldy for some drawers or situations, but it is a good fit here. Thanks! Interesting - the price on Amazon now is almost twice what I paid for mine just a few days ago, and more expensive that a several other sites.

I thought I'd bump this up and see if I can get an answer to the question: Finally, since CI suggests that full-fat milk may inhibit rising, how might a non-fat milk work? Would it be an OK choice for popovers, or is some milk fat necessary to make the recipe(s) work? Since there's fat in the butter or shortening, it would seem that non-fat milk could work. Could the lack of milk fat in non-fat milk be somehow compensated by using a butter with a higher butterfat percentage?

We sometimes use yogurt containers to store items in the freezer. What can be used to label the containers that is easily removable? I was thinking of freezer tape - would that work? Any other suggestions? Thanks!

That would be a Thermomix! Quite an interesting machine, but way out of my league. I'm jes' a po' ol' country boy from NYC. Thanks for making me aware of it, though. Do you use one?

A couple of nights ago I made the lemon curd recipe posted above, although I modified the technique somewhat. For the first time I used a thermometer to measure the temperature of the curd, and the results were quite good, in part, perhaps, because of monitoring the temp and cooking the curd to 170-degrees. I also stirred constantly for the first time ... I wonder if there's a way to stir the curd mechanically, perhaps some gadget that's available or which could be adapted.

Thanks for all the useful responses. A few suggestions look like they warrant further investigation, although at the moment I'm inclined towards this one: http://www.thermoworks.com/products/low_cost/rt600c.html. They all look to be a lot better than the slow-as-sludge Taylor that I have. Fortunately, the Taylor was free.