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Now you know why I wanted to get a 50 pound bag!
I got it at a restaurant supply store, 50 pounds for about $19. I figure even if I don't use 3/4 of it, I'm ahead financially. I'm going to double bag a bunch of it and freeze it.
A few year back I had my (now former) neighbor check and while ConAgra and Gold Medal both have clear flours in their catalogs, they're only carried by the east coast distribution centers (and sometimes on the west coast.) Unless he wanted to order a pallet (probably 40 bags), it wasn't available in the midwest.
I haven't done any baking all week, as I'm at my son's house, but I did buy a 50 pound bag of first clear flour to take home. I'm going to be experimenting with using that in place of AP flour in some recipes.
June 26, 2018 at 4:39 pm in reply to: FDA’s latest labeling boondoggle: “Added sugars” in, um, pure maple syrup? #12798NPR ran a story on this back in January, too, and I think USA Today ran one a month or two ago.
BTW, here's an excerpt from the FDA's web site that talks about how to compute 'added sugars':
For industry and those interested in the more technical version of the definition, please consult page 33980 of the Nutrition Facts Label Final Rule.
No, I did not make that up, you have to get nearly 34 THOUSAND pages into the rules for nutrition labels before you reach that page! See Changes to the FDA Nutrition Facts Label
One has to wonder how many hours of work went into this 'improved' label standard?
We have 3 or 4 different patches of black raspberry in the yard, one of them looked like it never set fruit this year, either. I think it went from too cold to too hot too quickly.
Black raspberries only produce fruit on 2nd year canes, so you may get some from those plant next year. About one year out of five we don't get many black raspberries at all, I think it's mostly weather related.
I'v been told that unlike red raspberries, black raspberries don't train well, either.
Black raspberries make an excellent pie, if you like berry pies with seeds in them. (I do.) If you strain out the seeds, it takes a lot more berries and I think then it gets a bit intense.
I've also made a clafoutis with black raspberries.
It's been such a strange spring, I'm not sure we're going to have any black raspberries at all this year. One patch looks like they didn't set fruit, the other patch was still green the last time I looked at it.
I wonder if this is a recipe adapted from a commercial kitchen, where they would likely have access to a blast chiller.
We had Steak Diane last night.
BTW, sorry for the downtime today, we had a power failure for around an hour and I'm still finding things that need to be restarted.
After a week of eating on campus several times at the annual Barstow Institute for the Alexander Technique, we had something simple tonight--tacos.
The crazy cake/cake-in-the-pan that I made on Thursday was made with gluten-free flour. It baked up fine, but unlike the Texas Chocolate Sheet Cake, I don't think it handles having hot frosting dumped on it before it cools, it didn't set up right and it was very soft, almost gooey. (But very tasty nonetheless.)
I made it because we were going to a party Friday and some of the guests are GF while another can't eat egg. (Fortunately, nobody was dairy-free because I used the buttermilk frosting from the Texas Chocolate Sheet Cake on both cakes.)
There were only two or three pieces of the regular Texas Chocolate Sheet Cake left, and they're gone already. We sent the GF/no-egg one home with a friend, she was enjoying it very much.
We put Kindred stainless steel sinks (from Canada) in our kitchen and laundry room, they were the deepest ones on the market at the time. A sink should be deep enough that you can get your biggest pot in it, both upright for filling, soaking or an ice bath, and on its side for cleaning.
I have a 24 quart stock pot that fits in the bigger of the two kitchen sinks. (It'd fit even better in the laundry room double sink, but that's too far to carry it.)
Happy birthday, Cass.
I made a 10x10 Texas Chocolate Sheet Cake and an 8x8 chocolate crazy cake, frosting both of them with the buttermilk/pecan frosting from the Texas Sheet Cake recipe.
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