Aloha Steve

Little Debbie's Pies Never heard of them.

Savory Asiago, Apple & Rosemary Bread I substituted Gruyère for the Asiago. The crust is super but I think I did not let the bread cool long enough before cutting and eating. I think tomorrow it will be more tasty.

I bought the app. There are only 6 ratios, right ? I mean why couldn't one send it off in a email or keep in an address book ? I probably just don't understand how to use it, I only have the app not the book.

Same here, it was a big disappointment. I made a bone in picnic ham, a biggie about 9 pounds. Can't remember which recipe I followed but cooked it long and low, basting......the directions said to not trim any of the fat,. YUK. I froze it in portions and when defrosting had to press the meat between many paper towels to get the sludge/fat off to make it edible and it was just stringy meant fibers.

DELICIOUS LOOKING AND SOUNDING !!!

Chris, it looks like a work of art ! How long did it take you to get the yolks so perfectly spaced LOL I'm inspired to try making noodles with my son, thanks.

Apple Cheesecake with Crunchy Nut Topping It may not have crisp lines and angles but boy oh boy, it is yummy good

Rose Levy Beranbaum's Banana Feather Bread I made it free formed in a feather pattern, at lest that was my attempt It looks great, smells great, the taste well I think it is going to be great. Here's why the "THINK" When I did the sponge, I let it sit for only 15 minutes and then put the flower mixture on. Rose says to let the sponge sit for an hour before putting flour mixture on, or if you'd like, let the sponge "work" for 8-24 hours to develop more flavor, before putting flour mixture on. Realizing that I had not followed directions and her suggestion to let the sponge 'work', I decided that I would let it sit with flour mixture on top of the sponge, leaving it for 20 hours on my kitchen counter. Again, had I read and followed her instructions, it says after a hour to put in the fridge for anywhere between 8-24 hours to coax more flavor. Ahhhh, cooking 101...read the recipe once through or more, till one understands what one is making and how to make it. ! My kitchen is cool, it sat in the mixer's SS bowl, so fingers crossed it came out alright.

Hopefully your moppet is now 6 years old ? Supper is a very nice word, why it bothers you so much, maybe you need to look back at something in your childhood? Anyway, to us Colonists raised in the N.E., Breakfast is the morning meal, Brunch a mix of Breakfast and Lunch, Lunch is the meal around noon, Dinner is the evening meal and supper refers to the evening meal as well. To me, a large evening meal or a formal one could be called Dinner and a light meal or informal one called supper. The variations are few throughout the USA, but some folks have dinner in the late afternoon, this is usually on a Sunday. The rest of the week most folks are at work at 2-4 PM and therefore have to wait till the evening to have their SUPPER.

Rico, it look great, nice air pockets inside, I'm not familiar with this particular bread however I'd say you hit it out of the park!

Hey you guys in Brooklyn so everything fast

For peeling three or four spuds, probably no big deal to use a hand peeler. But what if one was needing to peel 20 ? Then make a round slit, putting in boiling water then cold then pushing skin off might make sense.

Are there recipes that need a large piece of potato skin ? I have to agree, having just peeled a large one which took no time at all. Why use the power, ice cubes, bowls and the extra wait time ?

Well, just tasted my doorstop and guess what ? Its got a good taste ! It has a hint of sourdough, the sweet potato comes thru, all and all not bad. The dark spots are indeed burt and bitter but they are only on the top skin. I am really enjoying baking bread.

Made two completely different types of bread today. This is call Raisin Rye and it looks great. Looks like a big muffin top ! This next bread is called "Warm Comfort Bread"..its a sour dough, no added yeast bread. So far, I am 3 for 3 for breads using a starter. ALL DUDS. This would be better called "Round Door Stop Boule" Oh well can't win them all.

I made the Glazed Sweet Potatoes tonight. The recipe calls for letting the baked wages cool before brushing with the butter in the pan then dusting with brown sugar. I started with 2.25 pounds of wedges but only a little more than a pound made it back into the oven for caramelizing the sugar. There were no instructions on how NOT TO EAT before the last step LOL

Well, what do you guys think ? My Dad sent me this and he also sent the no peel, hard egg technique video.

We ordered the two price fixe menus at Picasso, at the Bellagio a few months ago and were very happy with all the 7 dishes that were presented.

And really great lemon bread pudding! They both sound delicious.

It looks wonderful. BTW, I tried looking up "Pastramification" in the dictionary to no avail. Perhaps its in "Zen and the Art of Motorcycle Maintenance" ?

Me too, I want to make Lobster risotto after I read that was one of your Recipe challenges. Any idea where to get the 5 lobster shells to make the stock ?

Lasagna, layered with cheese mixture & sweet & mild Italian sausages and my delicious ragu. And buttered Challah bread which I made today.

I make 'ragu' the old fashion way. I always start with that scene in my head from the G-d father, you know the one, its where Clemenza is showing Michael how to make sauce to feed a bunch of guys when they go to the mattresses ? I used some of my sauce today to make a lasagna. Anyway, I start by sautéing in olive oil, chicken thighs, pork neck bones and beef shanks, I want meat with bones for flavor. Take out the meat, add onions to pot, sauté till translucent and then add canned Roma tomatoes which I have run thru a tomato press. I used to push them thru a strainer to make sure I got every last seed out. Its too much work so I use the press and get 75% of the seeds out and try not crush whatever seeds are left so the sauce is not bitter. I add back the meat, fresh garlic, and dried basil, oregano, rosemary. Bring it all to a rolling boil and then simmer for hours, stirring every 15 minutes minimum. Never use tomato paste, it is too harsh tasting for me, I let the sauce cook down. I use at lest two big cans, 108 oz ea of peeled canned tomatoes. Its a lot of work and I only want to do it every 4 or 5 months. I make a lot, freeze 3/4 and it is totally worth all the effort.

Yahoooooooooo and not the website ! Next up for me. I cannot beleive that I baked a bread that tastes this good. It is the best Challah I can remember ever eating. Here are some pix and further comments. Thank you PETER !

I usually am pretty hard on my cooking results. With that being said, this is equal to the most successful breads, in terms of what was supposed to happen, including adjusting for a mistake or two on my part, that I've made to date. I have not had mainland challah for about 20 years, although I've had our local bagel place's rendition in the last 6 months. This is the BEST tasting challah bread I remember ever tasting. I'm quoting our own Marlene "The Challah bread was a huge hit. Much much better than the recipe in BBA! " And she would know what's good and what's not!