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So, now I googled: What kind of sulfur is in onions?" Here is a study that looks at heat, but apparently not dehydration:
https://www.tandfonline.com/doi/pdf/10.1271/bbb.58.108
I think that it is mostly concerned with taste and onions grown in different places/different kinds (?) of onions. I also found an article on onion dehydration, but it does not address the sulfur question. It does discuss a variety of ways in which onions are dehydrated:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614038/
I googled the same question for broccoli, which my husband happily eats:
https://www.healthline.com/nutrition/sulforaphane#benefits
I am well out of my area of expertise here. My husband does fine with broccoli, cabbage, and cooked kale (neither of us cares for it raw), so their sulfur elements clearly differ from what is in most onions.
Hmm--my reply appears to have disappeared. I attempted to re-post and received a message that I had already posted it. I included some links, so maybe that upset the Spam filter.
I did copy my reply, and I have sent that info to my husband. He is, after all, a retired plant physiologist, so perhaps he can sort out which element it might be.
Thanks for the reply, Mike. I know that just cooking the onion in a soup or sauteing them in olive oil does not work, so the dehydrating process must be the key to removing the offending element. I googled foods with sulfur and found this article:
https://www.webmd.com/diet/foods-high-in-sulfur
So, a lot of foods contain sulfur, but not every food with sulfur causes problems.
Dinner on Tuesday was Baked Carnival Squash stuffed with a mixture of ground turkey, vegetables, and bulgur that I had frozen a couple of weeks ago. I used the countertop convection oven. Previous squashes have not had any sweetness to them, so I drizzled with maple syrup after roasting for 45 minutes at 400F, then stuffed them before returning them to the oven at 375F for another ten minutes. That made for a delicious entree.
On Tuesday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them early next week.
CWCdesign--I have found that with yeast breads, I can do a greater proportion of whole grains if I use some bread flour. My current favorite is the Bob's Red Mill Artisan bread flour.
I like the Irish-style flour from King Arthur for scones (I make an oil-based one) and soda breads.
My husband had the rest of the pea soup, and I had some of my leftover Spanish Chickpea, Spinach, and Bulgur stew. We also had slices of the great rye bread.
We awoke Sunday morning to four inches of snow--the first significant snowfall of the season for us. I looked at the snow and thought: apple pie. My recipe is based on Bernard Clayton's French Apple Pie, but I used 10 Winesaps and slightly pre-cooked the filling, which I put into a par-baked oil-buttermilk crust. I replace 1/3 cup butter in the streusel topping with 1 Tbs. melted butter and 2 1/2 Tbs. avocado oil. I par-baked the crust at 400F convection for 12 minutes, then baked the pie at 375 convection for 25 minutes before placing a rim shield, to keep the outer crust from darkening too much, and reducing the temperature to 350F convection for the remaining 25 minutes. I was able to slice it for dinner, even though it came out of the oven at 4:30, by putting the cooling rack on the enclosed porch after an hour. The pie is excellent. For the crust, I had intended to use half canola and half avocado oil, but I inadvertently grabbed the olive oil instead of the latter. The crust had an almost buttery taste to it, so I will use olive oil in place of half the canola oil in the future.
Tonight, we also sliced the Spiced Pumpkin bread that I baked yesterday to go with leftover pea soup. Once again, I am impressed by the puree from the fairy tale pumpkin. It gave the bread more of an orange hue and a subtle sweetness; the crumb is perfect. My husband remarked that we might have to get some fairy tale pumpkin seed....
January 23, 2022 at 8:51 am in reply to: Bald Eagles starting to gather along Mississippi River #32942We have seen an unusually large number of eagles this January, including some who were fighting over what we think was a fish. A very large eagle was particularly aggressive. The eagles like the lake, which is mostly frozen (and yes, the ice fishermen are out in spots), but there is still some open water that has attracted various kinds of ducks, as well as coots, geese, and swans. It is not a pretty sight when an eagle gets a bird.
Every county in Indiana is in the red--showing the most severe spread of Covid, but you would not know it by the number of people who choose not to wear masks in stores.
We end the week as we began it with a Saturday night dinner of Oven Crispy Fish and Chips with Dill Tartar Sauce and the rest of the coleslaw.
On Saturday, I baked the Spiced Pumpkin Bread from Stanley Ginsbergâs Rye Baker blog. The recipe is one of my bread favorites. My only ingredient change is to use active rather than instant yeast. For mixing, I use the bread machine, as the dough amount is too small for my large stand mixer, and I let the dough rise in a dough bucket. He recommends fresh pumpkin, as do I. Usually I use a pie pumpkin, but this time, I used puree from the fairy tale pumpkin I roasted a few weeks ago. That French variety might be closer to what is used in Germany, and its texture is denser. I added 1 Tbs. of whole wheat flour to the dough as it was kneading. While the dough was sticky, I was able to work with it after the first rise, and it held its shape nicely for the short, 20-minute rise. It baked into a beautiful loaf with a good rise. I look forward to slicing it tomorrow.
I'm glad that you enjoy the recipe and my changes to it, Chocomouse. 🙂
I baked my adaptation of the Authentic Italian Lemon and Ricotta Cookies posted on the Olive Tomato website. I use low-fat ricotta, which works well. I have been using half white whole wheat flour, but today, I used all white whole wheat flour. The cookies are excellent.
I baked Rye and Barley Crispbread on Thursday, which I topped with pumpkin, sunflower, and sesame seed. I use my 2/3 sheet pans for this recipe. I decided to try baking at 347F convection rather than using the regular oven mode. The crackers browned more evenly and were done in 20 minutes, as opposed to 30 minutes.
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