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Old January 14, 2018   #5446
Hellmanns
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We need a like button on here.
Yes, we need a like button!
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Old January 15, 2018   #5447
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The cinnamon rolls look good.
I reminds me I am out of baking powder and yeast.
Who the heck runs out of baking powder.
Most households it expires.
Worth
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Old January 15, 2018   #5448
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The cinnamon rolls look good.
I reminds me I am out of baking powder and yeast.
Who the heck runs out of baking powder.
Most households it expires.
Worth
I’m curious Worth, do you use the standard baking powder or one without aluminum in it?
Dutch
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Old January 15, 2018   #5449
Worth1
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I’m curious Worth, do you use the standard baking powder or one without aluminum in it?
Dutch
I use Rumford aluminum free baking powder and Red Star yeast in the jar.
Worth
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Old January 15, 2018   #5450
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I got home and checked again I found a brand new unopened jar of yeast in the refrigerator.
I remembered I started buying two at a time.

Decided to make dinner rolls to celebrate the finding of the yeast.
Worth
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Old January 15, 2018   #5451
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I use Rumford aluminum free baking powder and Red Star yeast in the jar.
Worth
I like jar yeast too. It seems faster, meaner, and more aggressive than the yeast in little packs.
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Old January 15, 2018   #5452
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I like jar yeast too. It seems faster, meaner, and more aggressive than the yeast in little packs.
I feel the same way and you can use what you want.
Here is my feeble attempt at rolls.
Worth
IMG_20180115_1579.jpg
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Old January 15, 2018   #5453
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Those rolls look good!

I'm about to whip up some dough for pizza. I make the dough at night, let it sit overnight, and finish it up the next day. The overnight period allows the gluten to form and that means no kneading for me - and that's always a plus in my book.
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Old January 15, 2018   #5454
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Thanks.
They came out better than expected, much better.
I dont use any recipe other than experience.

Had this big plate of food prepared and started to dive in, meatloaf and potatoes with gravy and suddenly lost my appetite but I did eat four buttered rolls and a cold fried chicken back.

A fried chicken back may not have much on it but it keeps you busy until you can find something to eat.
Worth
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Old January 15, 2018   #5455
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Thanks.
They came out better than expected, much better.
I dont use any recipe other than experience.

Had this big plate of food prepared and started to dive in, meatloaf and potatoes with gravy and suddenly lost my appetite but I did eat four buttered rolls and a cold fried chicken back.

A fried chicken back may not have much on it but it keeps you busy until you can find something to eat.
Worth
The rolls look nice Worth! I don't fry chicken backs, or necks anymore but I've sure ate a bunch of them before..
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Old January 16, 2018   #5456
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Hellmanns, and Worth, they both look really good. mmm
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Old January 16, 2018   #5457
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I've been thinking of that barbequed chicken I want to cook tomorrow. I'm thinking of splitting the chicken, removing the skin just enough to place some fresh cut pineapple rings, and making some heavily laden brown sugar barbeque sauce with pineapple juice to put under the skin. Bake at 325/350. (Why not an exact temperature? I cleaned the markings off of the stove dial...oops)

As the side, I'm going to cook something sort of different. A pound of baby lima beans with what I call a ham bone. To me, a ham bone consists of at least one ham bone with no less than two pounds of ham still on it.

Some cornbread too. It's some that our son and family brought here nearly 4 months ago "Jiffy" corn muffin mix. hmm

~~~

While thinking of that, what do you do with all grain or wheat spaghetti? I'm thinking of using it as a target. I could compost it - something might be desperate enough to eat it? If all else fails, we have a two yard dumpster that needs feeding too.
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Old January 16, 2018   #5458
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Originally Posted by AlittleSalt View Post
I've been thinking of that barbequed chicken I want to cook tomorrow. I'm thinking of splitting the chicken, removing the skin just enough to place some fresh cut pineapple rings, and making some heavily laden brown sugar barbeque sauce with pineapple juice to put under the skin. Bake at 325/350. (Why not an exact temperature? I cleaned the markings off of the stove dial...oops)

As the side, I'm going to cook something sort of different. A pound of baby lima beans with what I call a ham bone. To me, a ham bone consists of at least one ham bone with no less than two pounds of ham still on it.

Some cornbread too. It's some that our son and family brought here nearly 4 months ago "Jiffy" corn muffin mix. hmm

~~~

While thinking of that, what do you do with all grain or wheat spaghetti? I'm thinking of using it as a target. I could compost it - something might be desperate enough to eat it? If all else fails, we have a two yard dumpster that needs feeding too.
Salt my wife tried to put me on the whole wheat pasta and the fight ensued.
Then it was some sort of soy pasta crap.
My old dog Boo Boo loved pasta but he wouldn't touch it.
My wife was forcing herself to eat this garbage and I told her she didn't have to to prove a point to me.

It was horrible, I would get jumped out in the store if I bought anything that was what I would call real like cheese and butter.
I would get jumped out if I ate crispy fried chicken skin or baked crispy chicken skin.
Jumped out for eating real ice cream and flabby bacon or fried eggs.
Then there was the dreaded oven baked catfish.
All of that is over now and I can do as I please without being scolded for what I eat.
Back to the whole wheat pasta, toss the stuff as soon as you can.
It isn't fit for the dogs.
Worth
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Old January 16, 2018   #5459
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Originally Posted by Father'sDaughter View Post
Get a ravioli form - about $12 at Amazon. My mother cranks out 20 dozen in no time with one of the forms that makes 12 at a time. Then lay them out on a parchment lined sheet pan and stick them in the freezer. Once they're solid, bag them up and stash them back in the freezer.
There is a guy that makes ravioli rolling pins.
They look nice but cost $100.
https://www.google.com/url?sa=t&rct=...t-1jbMKjjmmyry

But I have watched the contraptions he has made to mass produce these things and I have to hand it to him he is doing a fantastic job.
I can improve on his process but wont tell him how.

I bought a ravioli contraption for my pasta maker and made a complete mess of things.
It sits in the cupboard.
Worth
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Old January 16, 2018   #5460
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Wow, some strong feelings for Pasta, lol. I happen to like whole wheat pasta better, I think it has more flavor. Regular pasta has none at all, its just vehicle for sauce. There is nothing in it to give it flavor. The whole wheat has a mild nutty flavor. Don't get me wrong, I don't mind regular pasta, and I can also eat anything I want, but I prefer the whole wheat. The only time I wouldn't is if there is a really delicate sauce on the pasta and you don't want any flavor from the pasta at all to interfere with it. I also like spinach fettuccine, and tri color pasta made with veggies to make my pasta salad.
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