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Old 05-03-2005, 05:40 AM   #11
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I agree with Beth. The Sicilian tomato sauce is sooo good.

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Old 05-03-2005, 06:38 AM   #12
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The Sicilian tomato sauce

Never heard of The Sicilian tomato sauce , Is it like a Marinara? Would like the recipe to try please. thank you

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Old 05-05-2005, 05:23 PM   #13
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Love that cheese site I would like to try making fresh mozzerella.
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Old 05-10-2005, 06:07 PM   #14
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error in cookbook : ricotta cheese recipe

You can heat 1 gallon of milk to 85 degrees F then stir in 1 or 2 Tablespoons vinegar. For 1 gallon of milk you will get 1/4 to 1/3 gallon ricotta cheese. The more you stir it the harder the cheese will get.The whey is great for cooking potatoes in or use for milk replacement in bread recipe
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Old 05-10-2005, 09:42 PM   #15
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I like my fried taters with onions!!!!!!!!!!! With lard????? You mean there's another way?

Michael - thanks for all the answers you give around here. You always go above and beyond and it is greatly appreciated.

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Old 05-11-2005, 07:10 AM   #16
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fried taters

Okay, I was raised in ah-hi-ah (Ohio) and do not know how to make decent fried potatoes. Do you precook them before frying them? Last fall I bought a half a hog from some friends who raised three hogs, and I was the only one who wanted the lard,.......and ended up with 26 pounds of freshly rendered lard! Now that is a bunch of lard, but I am slowly using it. Chocolate chip cookies are my favorite way so far, but I am also using it for the fat in cornbread.

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Old 07-02-2006, 08:29 AM   #17
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I finally felt like I had enough surplus milk to try experimenting with the 2 drops of rennet vs the 8 drops in the ricotta cheese recipe. I tried the 8 drops first, because my gut level feeling was the 8 drops was correct, and that the proofreader would have looked closer at the list of ingredients than the instructions, but I was wrong. The 8 drop trial yielded a neufchatel consistency cheese. I have now made this recipe twice with 2 drops of rennet and both times it made a very nice ricotta. So with this unscientific experiement, I am prepared to pencil in 2 drops in my cookbook in place of the 8 drops listed in the ingredients.

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