You have to be careful with Amazon reviews these days, some sources say as many as half of them are fake. And apparently this works both ways, companies posting fake positive reviews and competitors posting fake negative ones.
As I recall, their 'everything' bagel topping includes garlic powder. We're pretty basic when it comes to bagels, I like mine with Asiago cheese (actually I use a 4 cheese blend from Sams Club) and my wife likes hers with some poppy seeds on them, or sometimes a combination of poppy seeds and sesame seeds.
I couldn't find anything on where the name comes from, but apparently they developed in Lebanese communities in central Mexico. They're apparently similar to döner kebabs. (When our younger son was studying in Berlin, he basically lived on döner kebabs, which are the most common form of fast food there.)
I use demitasse spoons to get things like olives and capers out of narrow jars.
We had tomato and salami sandwiches.
Green, kidney, garbanzo (though the label calls them ceci), pinto and wax.
Baking soda is a base, cream of tartar is an acid, the liquid in the recipe is enough to activate them.
However, what you wind up with is a single acting baking soda, so work quickly, because it doesn't have a second heat-activated leavening in it.
I thought the KA spiral was only available on the 6 quart model.
I've used a spiral on a commercial mixer (20 quarts, I think), it seemed to work faster.
I was putting in an Amazon order anyway, so I added that pan. (I found a Microplane nutmeg grinder that may be the replacement for the grate-n-shake, the Microplane 48060 Manual Spice Mill.)
What's your recipe? My wife has tried to make four bean salad a few times, somehow it never comes out quite as good as the 5 bean salad at Sams. I've seen the same brand at Costco.
My wife thinks one we buy has too many garbanzo beans and onions and not enough kidney beans. It also has a bit too much sugar, but we always rinse it off anyway.
It's fairly typical for rye breads to start out looking like there's too much water in the dough, rye flour apparently is slower to hydrate than wheat flour. The trick is not to over-knead while the hydration takes place, as rye flour will turn gummy and when that happens its hard to get it back to a good dough texture without adding more flour and then, probably, more water.
The problem is that white striping is sometimes accompanied by internal areas that are mostly fiber or tendon, so they're inedible. They're apparently both a side-effect of the increased size of the birds. I think the fibers are present in the smaller birds but they're so slender that you don't notice them. These you will definitely notice, they're like chewing on a rubber band.
Restaurants don't like white striping because customers are more prone to send the food back.
I've seen them in turkey breasts, too. When I make turkey tenders, I often have to carve around them.
Len, who'd you order it from?
I won't buy chicken breasts if they look gargantuan. In fact, lately I've been more inclined to buy a smaller (3.5 to 4 pound) whole chicken and cut it up. I only buy the bigger ones if I'm making stock and want to make soup or chicken salad from the boiled chicken. I could eat chicken 4-5 times a week but my wife gets tired of it if I have it more than 2 or 3 times a month.
Tonight we had BLT's.
I use nutmeg in cheese souffle and in spaetzle. It used to be commonly used in beef dishes, but I guess that's considered 'old-fashioned' these days.
