BakerAunt
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KAF is limiting people to two bags (of each?). They also have the same limit on bread machines. Curious.
They are NOT showing that they have yeast in stock--yet.
Bob's Red Mill site keeps crashing every time I try to check if they have managed to re-stock. I get a message about "cookie being too big."
I finally realized where I saw the chickpea recipe:
Greek Chickpea Patties with Thick Tomato Sauce – Revithosoutzoukakia
In the comments, there is a suggestion about how to bake rather than fry them.
Update on the "ancient" garbanzo/chickpeas: I started cooking them at 5 p.m., then decided at 6 p.m. that higher heat was needed. I checked them at 7:30, and they were not done. I let them continue cooking, then checked at 9:30, and they were done, and tasty, with better texture than any I've cooked without the salt.
Now I want to find a recipe for chickpea patties that does not require unusual ingredients, so Bon Appetit recipes are out. I thought that I'd seen one recently, but I cannot recall where I saw it.
I talked with my youngest sister yesterday, who has two young children. She told me about being able to find TWO loaves of bread at the store and wondered if she were "hoarding," as she bought both and froze one. I assured her that two loaves is not hoarding.
She's never baked bread, and with the scarcity of yeast and flour right now, I'm not sure that she would be able to do so, but if KAF ever gets re-stocked, maybe I'll send her some basic supplies and help her through a hand knead recipe. (She doesn't have a stand mixer.)
I got it, too, which I attribute to finishing my coffee before answering.
On Tuesday, I roasted a chicken atop a bed of cut up potatoes and-carrots, tossed with olive oil and sprinkled with rosemary, thyme, sage, and a bit of sweet curry. I rubbed the chicken with a bit of olive oil and sprinkled with poultry seasoning. I’m also turning the roasting pan halfway through both the initial high heat time and the lowered heat time.
I also have cooking on the stove a large pot of garbanzo beans that I soaked last night in salt water, drained, and cooked in more salt water. These are beans that got packed away when we first moved here almost three years ago, so they are old. I’m experimenting as to whether they can be edible.
Mike--The odd thing is that I wasn't replying, I had edited and then submitted the edit.
Life is Good has come out with some T-shirts in response to Covid19. My favorite reads:
"The Greatest Generation stormed the beaches of Normandy. We've been asked to sit on a couch. We got this."
Of course, there are still a lot of people who have not got the concept that they should STAY HOME. (Pictures of crowded beaches come to mind.)
We are also asking a lot of our medical professionals, delivery people, supermarket and pharmacy clerks who are not able to "sit on a couch" and are responding heroically.
Note: If you use regular yeast, you will want to use more than 2 tsp., due to the high sugar content. Perhaps 3 tsp.?
I went to post it, and there it now is in the recipe section. Go figure.
Ok, I'll try posting it again.
What happens is that I do an edit, then click on the button, and I get a message that says I'm not allowed to reply to this post."
I'll try again to post the recipe. I did put it in the recipe section, and it was there until I did the comma edit.
Hi, Aaron. I posted the recipe, after cutting and pasting from my computer document. After posting, I noticed a comma error. I went to edit it, corrected the error, then hit submit, AND WORD PRESS ATE IT. AGAIN.
We will have to wait for Mike to fish it out of the junk file.
I'm never editing a post again. I'll just leave the error.
I guessed wildly and got it wrong. However, I appreciate the information and the explanation. Thanks!
We're having leftover pea soup with Limpa bread. We had some warmer rain last night into today, so the snow is now gone. My husband measured what had accumulated on an outside table and thinks there was about 2 1/2 inches.
I have a large container of the Gold yeast in the freezer. I have about finished up the active yeast I have in the freezer, but I have a 2 lb. bag ready to open and divide between two other containers. So, I'm set for yeast.
I, like Aaron, am wondering if people are just grabbing stuff off the shelves.
I'm hoping BRM will have whole wheat flour available before I need it again. I need to check to see exactly how much I have.
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