palomalou

If I put cornmeal on the peel and shake the loaf onto the stone in the oven, how do I not end up with an oven full of burnt cornmeal?

I used to make lasagne with regular noodles, without boiling. Turned out fine, to the extent that I couldn't tell the difference. Just a bit moister sauce. Then I started making my own noodles...that was it for either kind of store bought. In a pinch (moving, no kitchen stuff yet) I made it again last summer with the regular. It still came out fine. Then we ate it on the air mattress!

This may be a link to last night's lasagne: http://good-times.webshots.com/photo/20796...055804961dynJKo And to last night's blueberry streusel muffins: http://good-times.webshots.com/photo/22060...055804961lSkybz So far I haven't found the image gullet.

I made the lemon tart from the recipe (in Bon apetit?) that caused me to buy the book. It was heavenly!

Dear Kim, I have found phyllo in two sizes--can't tell you the dimensions of either but one is double the size of the other. I tried using the small sheets but clearly they were not what the recipe had had in mind. But your strudel looks yummy anyway! Pal

I made a lasagna with sausage and processor-made noodles. It looks good! And some blueberry streusel muffins.

Hello people, I have had a frequent problem with bread shaping. I suspect the consistency of the dough may be the problem. After I chafe the loaf, I always have on the underside a "key" that does not want to come together, and thus sometimes fissures within the loaf after baking . It happens more with rye breads. THank you for your advice.