nelson87

Thanks for your reply. I viewed the video many times and noticed there were techniques shown that were not printed in her sandwich recipe but were noted in her general bread making instructions. After the second 2hr rise, ½ the dough, dimple and fold and let rest for 20 minutes. I did not do the rest. Look at how she handles the dough. Gently almost reverentially. Me? I was very rough. “When I was young I was smart. Now I am older I am kind. I recommend kindness.” E.P. Doud Rising: I was raising the dough in my oven along with hot water. Too fast! I now let the dough rise at room temperature. Results: Smaller bubbles and a consistence loaf. Nelson87 Southern Connecticut

I've been making the above for a few years and have started to get rather large bubbles under the top skin of the cooked bread. I've watched her YouTube demonstration folding and preparing the dough for the pan. See https://www.youtube.com/watch?v=_kEDGoFfPVk, Great Lady Must Add! I'd be grateful for suggestions as to how to avoid large bubbles just under the bread's surface. Thanks, Nelson87

Hello All, What is the best way to store sandwich bread, made following Rose Beranbaum's recipe? Storage time no more than 7 days. Thanks in advance, Nelson87

Dear all, I’m looking for pork gravy that uses tomatoes and a dried fruit sweetener. Thanks in advance, Nelson87

Correction::: They are other pasta recipes in this tome. This is a very informative book. Nelson87 SouthernConnecticut

Book arrived today. I was a bit apprehensive, Will Oretta bless my Kitchenaid pasta roller, dough hook and Cuisinart? She Does!!! Recipes are clear and, thankfully, include metric weights. One caveat, I see only two recipes for pasta an egg and water and flour doughs. Nelson87 Southern Connecticut

MS. Fant I am eagerly awaiting Sauces & Shapes: Pasta the Italian Way. Nelson87, AKA Popeye In Southern Connecticut

All, This cookbook is due out very soon. Mine is due Oct 10,'13 See the link below. Sauces & Shapes: Pasta the Italian Way: Oretta Zanini de Vita, Maureen B. Fant: 9780393082432: Amazon.com: Books

Read the post on Popping Corn and here’s what I do, (Revived from Cooks Ill). 20ML Canola Oil, 45g Pop Corn, Put three kernels in the oil, cover pot and heat oil till all three kernels pop. Remove pot from heat, dump all the kernels into the hot oil, cover with a wire mesh and wait 30 seconds. Return the pot to the heat and shake till popping is finished. At first the pop corn will be rather moist. With tossing the kernels give off moisture and crisp up. Seasonings: Kosher salt with or without white sugar, Dried cheddar cheese, garlic powder, salt, Penzeys Cheese Sprinkle, A few web sites for corn are: Vermont Cheese Powder - 8 oz. Jar Crown Jewel Gourmet Popcorn: Baby Opal Gourmet Popcorn - The best hulless popcorn White Cat Popcorn Nelson87 in Southern Connecticut

Thanks Franci. She has another book comming out Oct 14, '13. See below link http://www.amazon.com/Sauces-Shapes-Pasta-Italian-Way/dp/0393082431/ref=la_B0026BZGRI_1_2?s=books&ie=UTF8&qid=1380184613&sr=1-2 Nelson87 in Southern Connecticut

Do you want the main focus to be on the pasta itself or on recipes using pasta (or maybe equal focus)? It sounds like the former, but I thought I'd ask. Never said anything 'bout sauce. So.. Why do you?

Greetings and Salutations Everyone, Having fun going through the forums. Very appreciative of the high level of discourse and good humor. I’m home. Looking for a pasta cook book. One that doesn’t use volumetric measurements. Metric is welcomed. I’ve been making linguine and ravioli for over ten years. Favorite is my KitchenAid Paste roller. Thanks in Advance, Nelson87, In Southern Connecticut