Cass

I was wondering this as well.

Not alien to all. So true. I like IFing. It works well for me. Great program. Have you done UD2?

Well, I am from Pittsburgh and I have no idea what anyone means about us northern folks...... I also grew up with the bottled sauce, and a small charcoal grill or crock pot used to make what was called bbq. I didn't know anything about "real" bbq until 20 years or so ago when the boy brought home KC bbq from a business trip. oh.my.god. I went straight to the book store and within a week or so we had out first smoker. Ahhh.... Now we have two and I spent years learning, tweaking and getting better. Even now though, I don't have any friends locally who smoke their own meat and make sauce. Bbq here just means to cook outside. To the OP looking for some more information, this site is packed full of excellent information; from backyard beginner to competition kings.

I had a "disaster" recently making a Crusty Boule; the dough stuck terribly while proofing. Sooo....I turned the somewhat flat loaf into a wonderful Muffaletta.

Gumbo and some Tartine bread from last week: And my very first try at sushi rolls:

Thank you!

I have been looking at blenders, and right now I am leaning toward the Vita-Mix BarBoss. The blender will be primarily used for drinks. Any opinions on this machine, or perhaps another I should consider? Thanks!

The Friday fish fry is big here. Just about every church has one, every bar runs their Jumbo Fish Sandwich and even the local grocery sets up a fryer at the front of the store. They will be 30 deep by 4:00. Sides are fries, coleslaw, mac and cheese, but pierogies are big as well. Many churches will also sell different varieties by the dozen.

Swedish fish, but no shame at all!

I simply whipped 1/2 C in my Mini Cuisinart and it was very smooth. I also use it sometimes with SF Jello/Pudding. It kicks up the nutritional value of a SF dessert, and still gives you the feel of whipped cream (almost!).

I hope this is the correct place to post. I don't know much about the WW System, but I am very much into staying fit and healthy....and I love good food!! This was breakfast today: A Jonagold apple cooked with a bit of water, splenda, cinnamon, vanilla, nutmeg and a pinch of corn starch. Topped with whipped cottage cheese and a drizzle of raw honey. 170 calories 32g carbs 1g fat 13g protein Not the same as an apple/cinnamon roll, but sweet and satisfying sans guilt.

Thank you! Actually, no real score. I did a bulk preshape, then carefully cut the dough into two and proofed on a couche for a few hours. The slashes are along my cut lines.

My latest Ciabatta:

Here is my recipe: Rub Recipe 1/2 C + 1T Dark Brown Sugar 1/2 C Sugar 1/2 C Paprika 1/2 C Garlic Salt 1 T Kosher Salt 1 T Chili Powder 1 1/2 t Oregano 1 1/4 t Cayenne Pepper 1 1/2 t Cumin 1 t Fresh Pepper 1 t Onion Powder 1 1/2 t Lowrey's Seasoning Lightly coat the ribs/pork/brisket with yellow mustard, then apply rub. I use the smoker, but you could maybe try a little stock/garlic/onions in the crock pot with a bit of liquid smoke? Just a thought....

I found that adding some baking soda to the water can help with peeling. We can our garden beets, and they are wonderful to use in making pickled eggs. I drain the beet juice to a pan, add some water, cider vinegar, sugar, salt, peppercorns, garlic, shallots and a bit of pickling spice. Bring just to a boil. I like to use 1/2 gallon mason jars to store. Fill with the eggs and beets then add the juice. Into the frig for a week. I sometimes take the pickled eggs and make pickled/deviled eggs. Yum!