Newbies come to Wedliny for a reason. Many of us have ghosted here without ever registering because it is so educational and the characters who post regularly on the forum are so entertaining. Ultimately, some of us register to become members of this tribe. Just like there is more than one way to sk...

Hang in there Wilbur.....

Someone with waaaay more knowledge and experience than I have will be sure to respond....soon.....any minute now....by the end of the weekend...



Lynn

My thoughts and prayers are with you and Nancy and your families.

Lynn

Hey Crusty,

Thanks for sharing what your Italian friends do - I am all over that idea the next time I render some fat. I have been using jars to store the lard, but the slab idea seems like it would be easier to access!

Lynn

Wow! Thank you all for the birthday wishes and kind words! I'm down tending to some issues at the Mother Unit's house and haven't logged on for a week or so. Ursula, I surely hope that your birthday was warmer than mine and that you enjoyed it with friends and family. So sorry for the late response....

Here's an interesting article.....I used "probiotic fermented sausage" as search terms. http://www.intechopen.com/books/probiotic-in-animals/probiotic-meat-products It isn't immediately obvious, but there are scroll bars in this article that allow you to read the entire chapter 5. This one is an abs...

Yup, CW. It was cryin' time.
Again.

Sometimes I amaze myself with my own stupidity. And then I laugh, because, really, what else is there to do? We were at our favorite Asian market/Pho restaurant a couple of weeks ago and while we were checking out I saw Vietnamese yeast. Well! How much fun is that? There were twelve little buttons o...

Thank you Uncle Buck! This was a timely posting for me. My brother recently gifted me all sorts of whole and crushed mustards and I'll be trying your recipe this week. I happened to see a cooking show from this web site and while I was looking around came across a recipe for whiskey coffee mustard :...

Fred,

THAT is an amazing pizza! Did you cook it on a pizza stone?

Lynn

Dear Duck,

Many Happy Returns of the Day; hope you have plans for a celebration of epic proportions!

http://www.punchbowl.com/holidays/natio ... -ducky-day

Lynn

Gorgeous Ray!

Lynn

Thanks for your kind words, Bob. I used a cooked corn starch/water glaze immediately after the loaves came out of the oven - it dries as the bread cools and makes the crust chewy and shiny. As for the onions, I cook them to golden brown, put them in the cuisinart to make a paste, then add to the dou...

This loaf is a little more complicated, requiring a rye starter, but man-o-man, you'll be hard pressed to find a tastier rye. My mom is from NY and she pronounced it spectacular. http://www.thefreshloaf.com/node/31106/erics-favourite-ryea-classic-deli-rye The formula spreadsheet is downloadable, so ...

Happy New Year, Ducko....

This was a lovely read. Thank you!

Lynn