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Botanically, peanuts are legumes, not nuts.
I do refrigerate all of my vegetable oils, mainly because I use them in small enough quantities that they can go rancid, which is also why I don't buy them in gallon-or-larger jugs. (I think I've been using the same small bottle of olive oil for over a year.)
I switched from canola to corn oil last year, mainly because I had some canola go bad and it was REALLY bad! Corn oil doesn't seem to go bad as fast.
August 24, 2019 at 9:09 pm in reply to: Article on Using Sourdough Starter in More Baked Goods #17849Professional bakers never throw away sourdough starter when they feed it, I've always thought it was kind of dumb that home bakers did.
Google on 'sourdough cookbook' and you'll come up with at least a dozen titles.
It looks like this is a company that's been around a long time, though I can't say I had ever heard of it. If they bought the list from the Kitchen Krafts site, that's probably a good investment for them.
I was having some issues getting their website to work, it might just have been my laptop and the network I was on this morning.
I see they carry several high-end brands of chocolate, but wasn't impressed with their pricing on it.
We had BLTs.
We had tacos tonight.
I think I suggested a half-dozen ideas for supper tonight, none of which clicked.
Finally I suggested lavash pizza. It was excellent. The brand of pepperoni I've been buying now has garlic listed as an ingredient but I found a less well known brand (Bridgford) that doesn't list garlic and it was pretty good, it added a kick but wasn't too assertive.
I've always thought pumpernickel referred to both it being a whole grain product AND a coarsely ground flour. Most of the time, I think a dark rye berry is used, with white rye berries used more for light rye flours, I think light rye flours also take out some of the bran and germ, since those are darker in color than rye endosperm.
The time I bought a 5 pound bag of rye berries and ground them up, it made for pretty good pumpernickel rye bread.
FWIW, Amazon has rye berries in 25 pound bags for under $40 these days and they're part of Amazon Prime, too. I suspect it would take me an awful long time to use up 25 pounds of rye berries, though they also have a 10 pound bag for $16.50, which is nearly the same price and, I have to say, somewhat tempting. (Having my own grain mill gives me options not everyone has.)
Yeah, I saw several recipes that called for sweet pickle relish, something I use mainly in Thousand Island Dressing. (I've also got dill relish that we sometimes use on hot dogs.) I may try it in a future batch.
I put in a small amount of mustard, probably less than a teaspoon (for 5 eggs), and my wife thought that was too much. Personally, all I could taste at first was the sweetness of the Miracle Whip.
Olives are one of those love-it-or-hate-it ingredients. I like to put chopped olive in tuna salad, my wife can't stand it in tuna salad. It'd be worth trying in egg salad.
Eventually, perhaps I'll get to a recipe I think is good enough to post online.
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.
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