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My former next door neighbor who runs the local Sysco office, once told me that they stocked 5-10 types of wheat flour but could get others. Some of them require ordering a full pallet, which is twenty 50 pound bags. For a bakery making 50-100 loaves a day, using 100-200 pounds of flour a day would not be unusual, so a pallet of flour would likely last less than a month.
I've not been to the Restaurant Depot store in Omaha (you have to have a tax permit to buy from them), but I think they only carry a few types of wheat flour. I have been to several GFS stores, they only stock 2-3 types of wheat flour as well.
I'm re-heating the chicken stock/broth since it's been in the fridge for a few days, then I'll strain it and get started on making chicken soup for tonight, probably with dumplings. I was able to skim the fat off, so aside from reheating it the stock should be ready for making soup once it's been strained.
October 7, 2019 at 7:31 pm in reply to: No quiz for Friday and probably not for next day or two #18578Usually if I'm traveling or expect to be offline a lot, I try to get several days ahead on quizzes, but this past week has been really busy.
I've got to pick tomatoes tomorrow because the temperature is expected to drop down into the upper 20's by Thursday, I"m not sure if I'll have time or energy to process them tomorrow, but I may have Diane take a bunch of them to her office or leave them in the garage and hope they don't rot too fast.
I still haven't finished the chicken soup I started last Thursday, that batch may just have to get tossed.
October 7, 2019 at 6:15 pm in reply to: No quiz for Friday and probably not for next day or two #18575Update: I've got outpatient kidney stone surgery scheduled for Wednesday morning, I do not expect to resume posting quizzes for several days.
I've never seen a 25 pound bag of KAF flour in a grocery store, and the only place I've seen a 10 pound bag was at a Whole Foods in Omaha. The local Wal-Marts carry 25 pound bags of their generic flour, bleached and brominated, of course.
nuts.com has cinnamon chips, about $5 per pound, plus shipping..
October 4, 2019 at 4:47 pm in reply to: No quiz for Friday and probably not for next day or two #18549For now we're playing wait and see if they pass normally, they're not in the right place or size for a lithotripsy procedure.
There are obviously many different ways to break down a chicken in terms of how many pieces you wind up with as well as where you start. I noticed that Jacques Pepin's method includes quite a bit of breast meat with the wing, not a bad idea for a stew. I will say his method makes it easier to cut through the wing joint. I think it would take me a bit of practice to extract the oyster as easily as he does, though. Jacques also has a video posted on how to carve a roasted chicken, he says the oyster is for the chef, and pops one in his mouth to demonstrate that.
I was looking as some other videos yesterday morning, one of them start out by cutting the bird into two parts, wings/breast and legs/thighs. Made it look easy (don't all these videos do that!)
The soup broth/stock and most of the chicken meat will chill in the fridge overnight, I'll probably do the chicken noodle soup tomorrow. Chilling the liquid overnight helps to get the rest of the fat out of the broth/stock as it rises to the top and even if it isn't totally solid it is still easier to skim off. I did use some of the chicken meat to make a batch of chicken salad for supper, but it was a pretty big chicken, 5.6 pounds.
October 3, 2019 at 12:15 pm in reply to: What are you Cooking the week of September 29, 2019? #18533I'm making chicken broth/stock today, using a whole chicken. About half of the broth/stock will wind up as chicken soup, probably tomorrow.
I'm sure his knife is well-sharpened and he's using the big chef's knife, so it has some bulk which helps cut through bone. I'm still not quite sure what the point to cutting off the tip of the leg is, though.
I'm making spaghetti with meat sauce and cheese toast for supper tonight.
Well, after it's been boiled to death, not much else you can do with it. Lightly steamed, to the point where it is softening but still has a little firmness to it, is the way to go. My wife likes hers with lemon, I don't even salt it.
I think 'Enjoy Life' is one brand of semi-sweet chocolate chips that is certified vegan and prepared in a facility free of contamination from nuts, dairy or gluten.
There is no botanical definition for a 'vegetable', it's more what they're used for than how they grow. Most of what we eat as vegetables are fruits (like a tomato), leaves (like lettuce), flower buds (like broccoli), stalks (like celery) or a type of root (like ginger or potato).
Tomatoes are legally defined as vegetables in the USA, but that's because of an 1893 Supreme Court ruling involving the taxation of imported vegetables.
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