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The last of the tomato relish I made last summer went bad on us, unusual because it has so much sugar and vinegar in it that it usually lasts for a year or more.
I threw away the remains of the previous batch, made 3-4 years ago, when I made last year's batch. I had overcooked that batch a bit and it tasted a bit scorched, and it just wasn't getting used up.
One of the stores had red peppers on sale for 66 cents each so I'm making a batch using a #10 can of diced tomatoes instead of fresh tomatoes. I used 5 large red peppers and 5 medium onions. The proportions look OK as I stir it, but I really won't know how well it worked until it has cooked for several hours.
I'll probably freeze some of this batch, it freezes well.
January 28, 2022 at 10:43 am in reply to: Free Access to Bread Symposium Presentations on YouTube #32997There were several sessions dealing with sourdough that I highly recommend, I plan to watch them again, probably several times. They changed what I thought I knew about sourdough!
I think of myself as a 'meat and potatoes' person, too, but I find if I make chicken-based dishes too often, my wife complains. (I don't make fried chicken, but that's one thing the fast food industry does well.) When we're negotiating dinner (that's the best way to describe it), fish is often a hard sell, too.
Here's a link to a journal article that lists several sulfur-based volatile compounds in onions.
There is sulfur in most living matter, but the form it takes varies.
I found two messages, possibly similar if not identical, notated as 'pending'. Darned if I know what causes something to get that status, so I released them.
It appears likely that dehydrating onions changes or eliminates one of the volatile sulfur-based oils that helps account for the pungent taste of onions, which may account for why people who can't handle raw or cooked onions can handle reconstituted dehydrated onions.
Historically, my biggest challenge with eclairs was finding the right chocolate topping, ones like we got back in Chicago.
But now that I've read Christophe Adam's book, Eclairs, I'm rethinking the whole issue of fillings and toppings, which my wife has mixed emotions about. (Raspberry is out, though, since she's allergic to red raspberries.)
Eclairs are usually a two-day project for me.
Onions are high in sulfur. When you cut them, their exposure to air can produce sulfuric acid, which is why cutting onions irritates your eyes.
It may be that dehydrating them or turning them into a powder reduces the amount of sulfur.
My wife wonders if there are some forms of garlic that she could tolerate, but she's not willing to do the experimentation to test them. (Garlic essentially shuts her digestive tract down for up to 18 hours, which is very uncomfortable.)
January 23, 2022 at 11:42 am in reply to: Bald Eagles starting to gather along Mississippi River #32945There's some pretty graphic footage out there of eagles and other raptors attacking prairie dog and marmot colonies.
Ben Franklin wanted the turkey to be our national bird.
Probably leftovers here tonight, though we started out with me making a chocolate malt that we shared.
We're back to having a mask mandate, and I'd estimate compliance is in the 80-90% range.
I'm not so sure; it happened a little on the other two trays of them, just not as dramatically.
I made banana nut mini-muffins today, see the 'exploding muffins' thread.
I made pizza bagels for supper. This time I added some mushrooms to the filling, because I had a bit more space than last time since these were 4 ounce bagels rather than my usual 3 ounce ones. I still cut out a little of the bagel to widen the center a bit. I topped them with some mozzarella and some 3 cheese blend that I got at the grocery store. (I'm still searching for a replacement for the 4 cheese blend we used to get at Sams.)
There's been a discussion on thin crust pizzas on the BBGA forum, one recommendation is to use a lower hydration dough and press it really flat. Bagel dough might work for that.
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