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Interestingly enough, asafoetida is often found in Worcestershire sauce. (The label will not mention it, it's lumped in with 'spices'.)
It's considered an umami ingredient, Indian food experts say it rounds out the flavors of other ingredients and spices.
I'm not sure I've ever made egg salad before, so I had to kind of come up with a recipe, as my wife didn't want one that had onion, celery or a few other things in it. (Egg salad shouldn't be crunchy.)
I wound up putting in some salt, pepper, mustard, lemon juice and, after several taste tests, some celery seed. I started with Miracle Whip and wound up adding a little Hellman's Mayo as well. (Miracle Whip is too sweet, IMHO.) I kept increasing the amount of lemon juice, too.
Next time I may leave out the salt and use celery salt instead.
My wife took the leftovers for lunch and she said it was very tasty, aging it overnight appears to help mellow the flavors.
I think this is likely to get added to the repertoire here.
There aren't exactly uniform standards for labeling wheat flour, either. 🙂
I used to use Hodgson Mills semolina, but it has vanished from local stores, and the local coop no longer carries semolina in bulk. I've been using KAF, but the BRM is just as good and available locally for less per ounce, even before using a BRM coupon.
My favorite rye flour is the pumpernickel flour I was getting at the Mennonite store in TN when I was still going there a couple of times a year to work at my company's office. Since I've retired, I've been there once for a meeting and I picked up 10 pounds of it. Not sure what I'll do when that's gone, maybe I'll try BRM.
Several years ago I bought 5 pounds of rye berries and ground them up using the coarsest setting in my grain mill, that was pretty good, too, but a bit pricey.
I've stopped keeping track of all the items that can't be found in local food stores in Lincoln anymore, not even at Whole Foods. And don't even talk to me about veal! When I was in Pittsburgh in June the neighborhood grocery store a few blocks from my son's house had at least 4 different cuts of veal. Here I'm lucky if they have ground veal.
We had egg salad sandwiches tonight.
We had sliders done on the grill, too hot to cook indoors today.
I think we have 7 feeders up at the moment, and that's about how many we had last year. (Our favorite window feeder broke, and I can't find another like it locally.)
On the peak day last year, around mid-September, we had one day where we were both getting counts well over a dozen. Hummingbirds are very competitive, they'll stake out one feeder or even a group of feeders and spend a lot more time defending it against other hummingbirds than actually feeding. Audubon says that many hummingbirds will nearly double their weight in the fall before taking off for their winter homes.
I always weigh brown sugar, because you can get big holes in it even when you pack it down. The USDA food database says a cup of brown sugar is 145 grams (5.11 ounces) unpacked and 220 grams (7.76 ounces) packed, though a lot of sources use 7 ounces for a cup of packed brown sugar. (KAF's ingredients list says 7 1/2 ounces.)
Perhaps the biggest challenge with measuring cups is they're not very accurate. I have one '1 cup' measure that consistently give me at least 5 3/4 ounces of AP flour.
My guess she's never been trained to cut big hunks of cheese because it isn't a common request. Otherwise they'd have knives available without having to go in the back. We've been getting Genoa salami from the deli at the closest WalMart lately, I have to say their clerks do a good job of paying attention to our instructions.
I bought some food at a drive-through fast food place recently. It came to $10.10. I handed the clerk a $20 bill and a dime. He had to ask someone how to enter that so he could make correct change.
As Art Buchwald used to say, you can't make stuff like this up!
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This reply was modified 5 years, 10 months ago by
Mike Nolan.
As far as I know we only get ruby-throated hummingbirds here, though there have been two confirmed sightings of Anna's hummingbirds in Nebraska in the past few years.
Wisconsin is apparently the place to be for rare hummingbird sightings in the midwest, the roufous/allen's hummingbird and the very rare green violetear have both been sighted there in the past few years, usually late in the season for hummingbirds.
We've seen an adult female several times and an adult male at least once. And when I was picking tomatoes yesterday, I could hear several hummingbirds chittering at me, so we probably have at least 4 of them in the yard.
I added one sighting to the Journey North log.
Most of the things that dogs and cats shouldn't eat are the same. Dogs seem to have a better tolerance for raw meat than cats these days, but if I had a dog I wouldn't give it raw meat because of the potential for food-borne illnesses.
One choice I didn't put on the list is raw yeasted dough. The yeast can ferment in an animal's stomach, producing alcohol and upsetting the microbial balance in their intestines.
Interestingly enough, I read an article recently that said while people have kept cats for several millennia, true domestication may only have occurred in the last 300 or so years.
The Wall Street Journal had a funny cartoon the other day: A cat sitting on the sidewalk with a sign in front of it reading: Will do absolutely nothing for food.
Traditional wafer-style ice cream cones haven't really gone away, though these days it seems like waffle or sugar cones are easier to find, both at the grocery and at ice cream parlors.
The flat rectangles of ice cream cone wafers that my grandfather's store had for making ice cream sandwiches do seem to have disappeared, I can't even find them at restaurant supply houses.
Thanks for the extended post.
We prefer whole milk mozzarella, which we can get in shredded form in 5 pound bags at Sams, though most recently I had to go to the Sams that is further away in Lincoln to get it. (NONE of the grocery stores carry whole-milk mozzarella.) As to the argument that whole milk mozzarella is higher in fat, I think you use less of it when it's whole milk compare to part-skim, because it spreads out more, so it kind of balances out.
I haven't found a jarred pizza sauce I like, mainly because most of them have garlic in them. I use Hunts Traditional or Mushroom sauce for spaghetti, they're both garlic-free. I haven't tried it on pizza, mainly because I haven't actually made pizza from scratch other than the lavash pizza in a while, because there's just two of us.
If I'm making spaghetti and meatballs, I take one can of Hunts, add one 15.5 ounce can of diced no-salt tomatoes and one (sometimes two) 4 ounce can of mushrooms, and I cook the meatballs in that. If you're going to cook meatballs in sauce, as opposed to frying or baking them, I think it helps to use meat that is at least 85% lean.
I also have a no-garlic marinara recipe posted here that makes quite a bit of sauce, it starts with a #10 can of diced tomatoes. It's enough for a batch of lasagna and is very good on both pizza and spaghetti. I puree it with a stick blender, but for spaghetti I'd be tempted to do what I have been doing lately with the Hunts sauce and mix some sauce with some diced tomatoes, because we really like having chunks of tomatoes in our spaghetti sauce. If I put tomatoes on pizza, I prefer them to be sliced, not diced.
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This reply was modified 5 years, 10 months ago by
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