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We like to use tarragon red wine vinegar when cooking. I make my own by adding fresh tarragon to a bottle of wine vinegar and letting it sit for several weeks.
The wine teacher at the University of Nebraska has given us several bottles of wine vinegar, they're excellent, but I think it helps that they're starting from a much higher quality wine.
My wife can handle minute amounts of garlic, there isn't enough in Miracle Whip to be a problem. Same thing with Worcestershire sauce. (BTW, did you know they make powdered Worcestershire? I saw it in an ingredient list the other day.) But if a recipe starts out with something like 'take 2 cloves of garlic...', she won't be able to handle it.
I make Thousand Island dressing with home-made mayo, a little minced onion, diced sweet peppers, sweet pickle relish, ketchup, hard boiled egg and paprika. The mayo is made with egg, red wine vinegar, lemon juice, salt and powdered mustard.
I saw the recipe, thanks. When I was at the grocery store the other day I was looking at the labels of things like Ro-Tel tomato sauce, most of those don't have garlic.
It was too hot to even think about baking yesterday. A big storm rolled through early this morning, we got nearly 3 inches of rain so far. That cooled things off for a while, but if the temperature hits the 95 degree mark they're still calling for it'll be hot AND steamy.
Generally speaking, the BBGA activities seem to be concentrated on the east coast and west coast, but that also seems to be where the bulk of their membership is.
The latest WheatStalk conference (every 3-4 years) was initially announced to be in the Chicago area this September but has apparently been rescheduled for next winter in Charlotte.
It's hot here, too, so I'm doing steak on the outdoor grill and a nice salad for supper.
I may make up a batch of Sloppy Joe sauce using onions, sweet peppers and tomato sauce, celery seed is one ingredient I probably would not have thought of. (The Sams tomato sauce in 15 ounce cans has no garlic in it, one of the few tomato sauces that is garlic-free. Tomato paste is generally garlic-free, though.)
When I make marinara, I use a lot of oregano and marjoram, starting with a #10 can of diced tomatoes. (I puree it with my stick blender at the end.)
If you make an Italian meringue (stirring hot sugar syrup into the egg whites), that is supposed to cook the egg whites sufficiently, and an Italian meringue weeps less, too.
You can also use powdered egg whites or meringue powder for making meringue that is safe.
I made Vienna bread, but I probably didn't make them long enough when shaping them, they're plenty tall but they're so wide they probably won't fit in a toaster. One of the vendors at the farmer's market has elderberry jam, it's really good on that bread (the clonmel double crusty bread made with butter and shaped like Vienna bread.) Making that recipe reminds me that I haven't heard from Paddy L in a long time, hope she's doing OK.
I bought a nice tart/flan pan at a tag sale yesterday, I'll have to make flan some time soon.
Aaron, I'm not sure if you're a BBGA member, but they have a pop-up class in rye breads in New Jersey September 15-16. (They had one in Portland Oregon last March that was a big hit.)
There's a Ferguson showroom near us, we did some of the planning for our house there. I don't specifically remember seeing kitchen appliances on the floor, but that was 20 years ago.
We went to Nebraska Furniture Mart in Omaha, they had a lot more stuff on display. But we also went to the National Association of Home Builders (NAHB) annual trade show in Houston in early 1996, because there were just too many things that we couldn't look at locally. We found quite a few things there that we hadn't previously considered, too. (For example, we wound up ordering 3 Kindred stainless steel sinks from Canada because at that time there were no USA manufacturers making sinks in the large sizes we wanted.)
We had selected our builder by then, and, in fact, he was getting a national award at that NAHB convention. We were able to meet up with him in Houston on the trade show floor and show him most of the things we were looking at. I figure that little trip probably cost us about $50,000 in add-ons. 🙂
It's been so long since I used any vital wheat gluten that I don't even remember how far back. I still have some in the freezer. I found that since I mostly use KAF flours for breadmaking, that I just don't need to add any gluten. I also have lower protein flours on hand for things like cookies, biscuits and cakes.
As I recall, the nutrients label on the Bobs Red Mill VWG package said it was 85% protein. But it may be that not all the proteins remaining in VWG are the two gluten proteins.
I'm going to see if my wife can check out a copy of Posner & Hibbs, the primary textbook on wheat flour milling science, from the UNL library next week.
Next time I'm in the Pittsburgh area, I may see if I can get a 50 pound bag of clear flour at Stover & Company. $15.73 plus tax. (Having them ship it to Nebraska would cost a lot more.)
Clear flour is quite a bit higher in protein content than AP flour, so one might expect that it is higher in gluten, but it is also higher in small pieces of bran and wheat germ, both of which have a negative impact on bread structure, and both may contribute non-gluten protein.
The usual explanation for bran impacting bread structure is that the sharp pieces of bran cut the gluten strands. I don't know if that has been microscopically confirmed.
I've not seen a specific explanation for why wheat germ would affect structure/rise, but I know from repeated experiments that adding wheat germ to a recipe causes it not to rise as much.
The United States Department of Agriculture's Food Database says a cup of AP flour is 125 grams, which is 4.41 ounces. They don't have an entry for (first) clear flour.
I've done numerous experiments measuring flour, depending on the accuracy of one's measuring cups (many are terribly inaccurate) and how you measure out the flour you can get anywhere from just under 4 ounces to well over 5 ounces per cup. Personally I find most recipes given in cups work pretty well at 4.25 ounces per cup.
I have not found a place on the BBGA website (I am also a member) where they give the weight of a cup of flour, all the recipes I've looked at on their website and in their magazine are in baker's math formulas. Since I nearly always weigh the flour in bread and their recipes have to be scaled down for home use anyway, that's not a problem for me.
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