Posts by tmk

Thanks for the interesting post, Bob. I've played with home-ground meats and sausages every now and then since first getting a Kitchenaid with grinder/stuffer attachment. I hope you don't mind a little thread hijack, but I dearly love...

Thanks for the responses, guys. I have been using white flour, specifically a "short patent" bread flour. I knead with a Kitchenaid mixer. My techniques have evolved toward a wetter dough and longer knead time. I will continue...

In the never-ending quest to bake a decent loaf of bread, I questioned my 92-year-old father about his mother's bread-baking. She was a farm wife in western Kansas who baked bread twice a week for over fifty years of married life. She...

Hi, Can someone give me a short primer on different types of flour. Especially I'd like to know what is 'short patent'. I've been using a short patent flour called Hudson Cream Bread Flour. I understand that bread flour is higher in...

Thanks for the replies--I kinda thought it might be the whole milk vs. part skim thing. I guess I'll have to start driving 40 miles for mozza like I do for parmesan. Special thanks to Mike. It's good to know I can recycle the chunk of...

Why doesn't the mozzarella I bring home from IGA (usually Kraft) taste or act like the cheese at a pizzeria? Is it technique? Is it heat/equipment? Is it the cheese itself? If it's the cheese where can I find the good stuff (I live in a...

Thanks for the welcome. Looking forward to learning and sharing. As far as my love of cooking, that came mostly from a love of eating!. More seriously, Mom was a really solid, good cook if somewhat pedestrian--farm girl who cooked good,...

I'm an avid amateur cook, by no means a chef. I hope I'm welcome here 'cause every time I try to stretch my skills I end up with more questions than answers. Best, Tom