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It's okay. I think with that much sugar in any brand will probably be okay. Usually, I am super picky when making hummus because it does change the taste of the end product drastically.

Not looking like it's available anywhere here.

@Kerry Beal this one might help: its been reviewed here before : https://forums.egullet.org/topic/156882-manitoulin-—-change-is-in-the-air/#comment-216028 good luck

I tried making kafir some time ago I was not very successful saving granules etc can kafir be maid w lactic milk ? that's what I have these day , re MC the Cat. might try again , if there is robability of reasonable success or I can stick w yougout liv coulture from theStore

My my, I've never seen such a product! I'd advise you to ditch that stuff ASAP and find some real kefir grains. I bought mine from the Kefir Lady in 2013, and my culture is still going strong! According to my math, I've made over 250 gallons with my original purchase of grains -- I've also given away excess grains, dumped them in smoothies, etc. A one time purchase will offer years of production. And when I'm away for a few weeks, I'll just cover the grains with some fresh milk and throw 'em in the freezer. When I return I add more fresh milk to the container, place it back in the fridge, and within a few days I'm back in business. P.S. I just checked Nextdoor, Facebook Marketplace, and Etsy; they're all over the place, sometimes for FREE. P.P.S. From Wikipedia: "Kefir can be made using freeze-dried cultures commonly available in powder form from health food stores . A portion of the resulting kefir can be saved to be used a number of times to propagate further fermentations but ultimately does not form grains."

@Pete Fred your baking effort always look so tasty. Your neighbors also appreciate your efforts. However , should they be gaining way to much weight Im available , as are also other members here but , please Me First.

he replied: "lettuce alone!"

This (new to me) guacasalsa is pretty good. It's a green salsa-spiked guacamole. My favorite salsa at Trader Joe's remains the roasted tomatillo salsa.

(eG-friendly Amazon.com link) Bialetti - New Venus Induction, Stovetop Coffee Maker, Suitable for all Types of Hobs, Stainless Steel, 4 Cups (5.7 Oz), Silver While I've not personally used this unit, I have been satisfied with other Bialetti models. If I wanted something like this, I would give this serious consideration.

I'm looking for an induction compatible stovetop espresso pot. It doesn't have to be anything big - I don't drink espresso frequently, but sometimes I have a craving (and when my family's around they sometimes like an after-dinner nip), so a 4 or 6 (espresso) cup maker is plenty big. Any recommendations?

Today's attempt to disprove that man shall not live by lard alone... The baking paper ensured no welding to the bottom of the tin... The base was nicely chewy/sticky. I was a touch cautious and only gave a light dusting of sugar; in future I'll be more generous to encourage extra caramelisation. No distractions this time, so the layers were decent... It very much reminded me of a kouign-amann, only spiced and fruited. No bad thing.

Searched for years to find decent Tahini here, and finally landed on Lebanon Valley Tahineh Extra... I can find it in the Middle Eastern stores in Minneapolis or order it from amazon. I already checked Amazon Canada to order it to your house when I realized I couldn't bring it with me, I could not find it there.

A couple of weeks ago I needed to add one item to my shopping cart in order to get free shipping from nuts.com. I do gluten-free baking and I love chestnuts, so I said what the heck, I'll buy some chestnut flour. I was going to try making castagnaccio, but I'm now traumatized after reading gfron's post about it in this topic, so I'm thinking maybe something else for my first effort. A Google search turned up a promising "paleo" coffee cake. There's also Alice Medrich's Chestnut Pound Cake, mentioned upthread, plus gfron's scones directly above (some a-p flour in the recipe might be OK, or I can sub Bob's Red Mill 1:1). What else have you made with chestnut flour that you liked (or that you'd warn me away from)?

The mystery to me is whether this is all an exaggerated rant for comedy, or if you're actually butt hurt about the damn kids these days eating soup wrong. Maybe both, hard to tell 🤷‍♀️ But thanks for posting, I went out for malatang last night and enjoyed it, will do it again. I was hungry and got way too much food, which is easy to do with a giant mixing bowl in your hand and wanting to try everything. The self-serve aspect didn't bother me, its all refrigerated and will be cooked, not any more people breathing on your ingredients than in the grocery store. Definitely some opportunity for cross-contamination though, so would not recommend for people with severe fish/shellfish allergies. YGF near the University of Washington https://ygfmalatangwa.com/

I'll add tahini to the list! What is the brand you prefer?

tea, hot or iced tabbouleh ice cream

About all I can add to this is the running back and forth and packing all sorts of stuff in my car. If I drop a load off today then fill the car up again - I'm starting to wonder how I'm going to get it all home again on Sunday! K

Omg, this is super exciting! I don't know you yet, Kerry, but I love you already. Guess what I did yesterday. I tossed away the bitter soapwort water and then reboiled the used soapwort again, thinking and hoping the bitterness would go away. It didn't completely go away, but it was less bitter. I tried to use that and made some as well, using a different process (I will explain more in person) and added very little soapwort water (just 4 tablespoons for 400 grams of product). My final halva tasted good according to my family (I still think it has a slight bitterness), but the final texture wasn't as crunchy as it should be. It was more fudgy, possibly because I didn't use enough soapwort or my sugar wasn't boiled enough. I found some more info online, mainly from a paper a student wrote comparing the usage of powdered soapwort vs. liquid, regarding percentages in the halva. I will share that in person. Here are my pictures from my experiment. Side note: I said I would bring good jar of tahini, but I didn't realize our tickets don't include checked bags, so I won't be able to bring that on the airplane.

There's quite a bit of nicely dried peppermint leaves that were purchased primarily for one dish in the cupboard. Even f I make the dish frequently, at the end of a year there will still be a LOT of peppermint remaining. So, are there any ideas for recipes where these leaves can be used?

Dinner was leftovers from a late lunch on Saturday. My wife is very involved in animal rescue and I prepared a big spread for the TNR gang. The mezze's included roasted beets and carrots with whipped citrus goat cheese, marinated roast peppers and eggplant (Escalivada), grilled zucchini , sautéed shrimp with feta, smoked eggplant dip (Mutabal) with toasted pita and bread. I was so busy with prep and serving that I didn't take a single picture. Dessert was white chocolate cheescake. This slice is heading over to the next door neighbor. The main course on Saturday was my take on Salmon Rockefeller as served at the former Madison's Restaurant. This photo was from dinner a few years ago but the plating was identical. My blender hollandaise was definitely not as good this time as it was a little thin.

Wonderful @Kerry Beal!!! Looking forward to the soapwort experiments!

Ronnie's been fishing. A lot. Thus, we've been eating fish. A lot. Green beans mixed with Salsa Macha, bass and cheesy cauliflower Zoodles, venison meatballs, stuffed mushrooms and deviled eggs SV'd steak, fries, asparagus from the garden Walleye, broccoli/cauliflower, stuffed jalapenos Salad and venison cheeseburger pizza Walleye ceviche Roasted chicken and broccoli cheese casserole Larb and drunken noodles. Tried konjac noodles for the first time. Didn't care for them with spaghetti sauce but they are pretty good as a sub for rice noodles. Strawberries from my friend's patch for dessert. Traded some fish for them lol.

I have had my eG family since 2006 and my eG chocolate and confections family since 2009 - so by now you all know I'm like a dog with a bone. So yesterday morning - after taking care of some family stuff - I ran out to Brampton to pick up some soapwort from a place called Botanic Planet. There is apparently a store in Burlington (where I live) called Botanic Universe - but I was unable to locate it at the given address and the answering machine instructs you to leave a number - so that was out. I didn't know if they had it anyway. So driving home from Brampton I saw Rana's message about the bitterness and panicked a bit with my 1 lb of soapwort on the seat beside me. I licked the bag and only detected a hint of bitterness so hope still remained! (I didn't really lick the bag - I licked my finger and picked up some of the powder on the outside of the bag) Last night I took 25 grams and put it in a pan with water and started it boiling, then started reading which said to rinse it well before cooking - so dumped that batch, and started again with a fresh (now clean) 25 grams and about 500 ml of water. Didn't take long to boil it down to around 75ml. Tasted for bitterness - only a hint - so feeling hopeful. I popped that in the fridge overnight and this morning before work I made the natef - 400 grams of sugar with 200 grams water, a 1/4 tsp of citric acid, cooked to 115º C, then added 125 grams of honey that I had heated in the nuke and brought to 121º C. I drizzled that into the beating soapwort solution (most of it - lots ended up on the counter) - need a pan with a spout. Tasted the natef - again only a hint of bitterness. Heated 500 grams of tahini to around 60º C, put into a short, wide stainless bowl I have (riffing off the pans they were using in the video) and mixed everything together using a flat silicone spatula. Pressed into a silicone bread pan - flattened as best I could - I think the video said 18 hours was the ideal time for unmolding - but I suspect it will be either 12 or 24 for me. Forgot to add any vanilla - and did add one drop of citrus flower essential oil (my rose water and orange flower water didn't smell that good - the new ones I bought for the workshop were in the car). All this to say - I think we will be able to continue the experiments at the workshop using this source of soapwort!

Today is last call for orders from Chocolat-Chocolat.