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Posts by Wyandotte

Interesting observation on your part about using "expensive" cheese.  The recipe I used stresses the importance of using the best cheese you can and don't use "cheap" cheese! 
Lots o' fun reading this!  Nice photos, too.  I don't have a digital camera, but I am sure you know what this looks like:   Moi, I made good ol' baked Macaroni & Cheese using Fanny Farmer's recipe where you really cook the sauce for a long time.  My first try.  The family wolfed it down. 
Types of Cinnamon   I thought that cinnamon was just cinnamon until I went to mountainroseherbs.com to order some in bulk. Their herbs aren't irradiated.   It turns out that what I ordered, and got, was Sweet Cinnamon (from Sri Lanka, I think). It is more delicate compared to the kind you usually buy in the store, which is usually Cassia Cinnamon (harsh, hot flavor), which grows in Indonesia, among other places I guess.   I've come to love the Sweet Cinnamon, now...
That jelly in the photo of the opening post sure is nice & clear.  I could never get mine to look like that.  Oh, well.   I never made jellies & jams until I discovered Pomona's Pectin many years ago, which I was glad to see someone here referred to.   To make the fruit jell w/out Pomona's, you would have to use huge quantities sugar, which makes a sugar-tasting preserve, not a fruit-tasting one. Pomona's Pectin is gift from God, as far as I'm concerned.   Someone gave...
Many months later, I wish to thank all of you who responded to my question.
I don't know much about Italian cooking, but I do recall reading an article in a magazine many years ago by an American Italian woman, who said that back in Italy they weren't obsessed with cheese, tomatoes and pasta, which is what many folks think Italian cuisine is all about.  I recall that this article included a bunch of 'authentic' Italian recipes that contained absolutely none of these 3 things.
http://www.latimes.com/food/dailydish/la-dd-italian-cooking-legend-marcella-hazan-dies-20130929,0,7215520.story   Anyone here have her cookbooks and what do you think of them?
 I agree with you.
Freezing is the way to go if you are afraid of not processing in a pressure canner.  However, just as a point of interest,  I and everyone I know, was raised in the era of standard boiling-water canning method.  There were no pressure canners, at least not in the area I come from.  My mother, and everyone else's, canned all the usual low-acid foods, meat, fish, etc. in a standard hot water bath.    In any case I dislike canning.  Too much work.  So much easier to freeze...
Thanx for replies.  Esp. yours, phatch.  You know how to answer a question in the most explicit way.   To Dilbert.  I've never had a waffle in my life.   I've made & eaten my share of pancakes, but I can't stand them when made with only white flour (they are gluey); to satisfy me, anyways, they have to have 50% whole flour.  I have a great recipe from an old cookbook.   I was just wondering why anyone would spend all that money [on a waffle maker] when pancakes...
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