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  1. Dry works. I have tried it with a small amount of oil, but it doesn't appear to be necessary.
  2. This is what I do, for just as much as I need at a time. The stuff appears to have an astonishingly long shelf life.
  3. I succumbed to the temptation of a Costco closeout price on these several months ago. Thrown in a skillet to brown for a few minutes, they make a slightly interesting sandwich topper. I have yet to conjure another use for them.
  4. 15% matches my experience with locally grown and milled whole wheat flour. Unfortunately, the farm I was buying from has folded. Makes this thread all too tempting!
  5. We have grown ( or attempted to grow) Black Krims for several years. My wife insists they are her favorite tomato. However, we have yet to see better than two tomatoes from a plant. A month ago, my wife insisted she was finally swearing them off. So when I went to pick up her plants from the plant sale yesterday, what do you think I saw?
  6. Here is another. I ran across it the other day and was considering a hard copy. I deferred in order to research it more. 1.99 for me on Kindle as a prime member. Victuals: An Appalachian Journey, with Recipes
  7. Jim, I know that this is not what this thread is about, but I have run across some local producers (though I have not sampled the products myself). Here is one that has some interesting sounding production https://www.vitaespirits.com/
  8. donk79


    If we are including shrimp in the definition, then I would refer you to crawfish. And they do not need to be highly seasoned, though they often are.
  9. Teo, I find the above to be one of the best reflections on how tradition could be considered that I have ever read. Thank you!
  10. Thank you to both of you. That it was not being called chocolate in the US was what felt out of step with the marketing I had read from Callebaut. And now it makes sense to me. And I am afraid that I will have to say that the marketing is out of step with the product. Of course, I guess that is what marketing is often all about...
  11. This is what I have been wondering about all along. The packaging on the Trader Joe's product stops short of calling it's contents chocolate. I believe (I do not have a package handy) I says it is made with Ruby cocoa. The package says it contains a confectionery. Is this really Ruby chocolate? Or is it really a product maid with Ruby chocolate? I am waiting for an authoritative answer.
  12. Cheap is always relative. Around the Mid-Atlantic, $10 seems to be the going rate for small scale local honey. (This is what members of the local beekeeping clubs will charge). There are always much more expensive varietal honeys available, and I can usually find a beekeeper I trust who will part with a quart for as low as $5/lb. Any cheaper than that, and I would absolutely be suspicious, at least where I live.
  13. Honey is also hygroscopic. Keep it sealed, it will last forever. Leave it open, it will slowly absorb more moisture until it ferments.
  14. donk79


    FlL is pretty dominant around me. They definitely aim for the lower end market, though some renovations I have seen recently suggest they are starting to aim higher. And they are not entirely bottom of the market. I have a local grocery near me that has a few good highlights, and local character going for it. When I want more, like a chance at decently fresh fruit, I spend 20 more minutes on the road to go to Food Lion. When I want good fruit, I spend 40 more minutes on the road to go to Martin's (Giant). I am eagerly waiting for for the day that Wegmans or Trader Joe's is less than an hour away.
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