We had tomato soup and fried cheese sandwiches for supper tonight.
It appears to me that people will accept flaws in fruits and vegetables they buy at produce stands and farmer's markets that they wouldn't buy in a grocery store. And often at a higher price.
My biggest concern over adding citrus rind to flour is that it tends to be bitter.
Hy Vee stores in the area have an 'irregulars' area in their produce department, for produce that isn't bad but isn't pretty enough for the regular bin.
I haven't watched the Good Eats reboot and don't plan to, Alton Brown sold his soul years ago when he started hosting silly cooking competitions.
I'll be interested to know how the clotted cream recipe turned out.
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.
I 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.
Here's the link to the USDA recall notice, all 191 pages of it:
chicken recall
Most 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.
