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I think the point was that by using citrus rind that would otherwise be thrown out (and hopefully composted), they'd be getting some additional food benefit from it.
We already put things like orange zest in our breads, so adding some citrus flavor isn't a total turnoff. (The idea of a sandwich that tastes like a margarita is another issue, though.)
The prep for a colonoscopy is nasty, but it is better than it used to be when you had to drink a whole gallon of what tasted like antifreeze with a HEAVY fake-cherry flavor to it.
I made a lavash pizza tonight.
October 17, 2019 at 6:50 pm in reply to: Penzey’s Chicken Base Recall and other non-Penzey’s products w/ Cooked Chicken #18685I don't think it affects canned products, just fresh and frozen ones and maybe freeze-dried.
A lot of the products on the recall page were 10 pound pre-diced packages, which is probably where delis get the chicken for their chicken salad. Some Reser products were also listed.
October 17, 2019 at 1:51 pm in reply to: Penzey’s Chicken Base Recall and other non-Penzey’s products w/ Cooked Chicken #18682Here's the link to the USDA recall notice, all 191 pages of it:
chicken recallMost of this appears to be institutional packages, but I did notice some Trader Joe's products on it.
Amaranth isn't a cereal grain and it has no gluten in it, so baking with it would either require including some wheat flour or using gluten-free methods to create structure for leavening to hold.
That does sound like an easy way to do a stuffed pepper.
We're having salad with tuna fish tonight.
As I recall, rice is not a complete protein source, nor are most dried beans, but the combination of beans and rice is a complete protein source. That may explain why it is a popular food pairing, even before the science behind it was known.
I've been living on left-overs and take-out for most of the last two weeks, I'm looking forward to making something for supper tonight, even if it is only something simple like mac and cheese with ground beef.
It was in the mid 70's here in Nebraska, too, but supposed to drop back into the 50's for a few days then back up to the 70's again. Kind of a typical fall.
October 13, 2019 at 6:35 pm in reply to: No quiz for Friday and probably not for next day or two #18634There will be a quiz this Monday (Oct 14th) and I'm hoping to get ahead by a few days so if I have another setback there's not another interruption in quizzes.
Sounds like a crookneck squash, yellow skin, sometimes smooth, sometimes bumpy.
I think vanilla is overused in bread recipes, IMHO there aren't many that really need it. Some authors think if you really want the vanilla flavor in a bread, this is one place where it's OK to use artificial vanilla.
One of the vendors at the sunday farmers market used to teach meat butchery and sausagemaking during the winter, but he had a pacemaker installed and the battery pack was placed where doing repetitive arm motions (like grinding sausage) was bothering him, so he stopped. I think he still butchers some deer for hunters, though.
I'm at the age (70) where taking formal butchery lessons (like at a community college cooking program) is probably beyond my capabilities, especially right now. Even standing up for 2-3 hours to process 30 pounds of tomatoes is getting difficult. We didn't get a hard freeze last night but might get one tonight or tomorrow. My wife was out (in light rain) looking at tomatoes yesterday afternoon, she thinks most of the ripe ones are past the point where they are harvestable. Oh well, I did get about 50 pounds processed last month. Somehow the end of the season always seems to get messed up by weather, last week we had 2 solid weeks of rain in late September and a lot of tomatoes didn't get picked then, either.
October 11, 2019 at 12:57 am in reply to: No quiz for Friday and probably not for next day or two #18612Today was not a great day, looks like the next two weeks are going to be challenging. I need to redefine my daily routine to fit my current limitations.
Buying primal cuts and doing your own butchering is one way to save money, some high end restaurants go all the way and buy/kill/butcher their own animals.
If your goal is to be a kosher deli, that will impact how you source your meat.
The University of Nebraska (among others) has a number of web pages on meat identification. Texas A&M also has a very good meat program, I'd love to take their one-week course on meat butchering.
Here are a few pages I have bookmarked:
beef loin primal (There are several similar pages for other cuts of meat, but I don't seem to have the overall index bookmarked.)
Meat Cuts Training Information
Meat Cuts book I don't have this book but it is on my wish list.
Some of the best information out there appears to be part of the meat identification contests.
For example: Meat Grading Contests
October 9, 2019 at 5:45 pm in reply to: No quiz for Friday and probably not for next day or two #18595I'm home, things went well, I probably won't be online much for another day or two.
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