donk79

The sale appears to be referencing the Nano, as purchased through their website. I have it available on Amazon prime for $71.

I ran across vinegar powder in a spice shop last month. When I saw it, I remembered reading about a Modernist technique using maltodextrin. I most likely read about it on Egullet somewhere. Sure enough, that is what the commercial powder contained. My suspicion is that the maltodextrin probably allows for a more concentrated product. But I also suspect that your method may provide a more palatable product. The sourdough especially intrigues me! Regarding temperature, you can most likely get away with higher temperatures early. As things get drier, I think you would want to go lower. Some vinegars have a fair amount of sugar in them still. Carmelization of the sugars and Maillard reactions in the bread are both possibilities, for better or worse!

My thought was easily accessible vinegar powder.

I have to agree with this. Very often, I am now finding sweet corn to be too sweet. It seems like other flavor is being sacrificed for the sake of sweetness as well.

Hoping for better!

So, I happened to be in Staunton this evening, and decided to pop into the Shack, and see if they had a table free for a walk-in. Best food decision I have made in a long time. I kept looking at this as the place that I should check into given the right occasion. I will now say that any occasion is the right occasion. Wonderful hospitality, terrific food and drink, and for a price comparable to Olive Garden (which my wife and daughter love). Drive north, I say! Drive north!

If you do make it further north, then I would encourage you to stop in Staunton. Ian Boden's "The Shack" has been on my list for a long time. Zynodoa is another one worth taking time for. The Shack is more eclectic, but both spots have excellent cooking with a focus on local ingredients. On a more casual basis, try Byers St Bistro. Finally, you shouldn't miss ice cream from "The Split Banana." I never would have guessed that Sticky Rice would be an amazing ice cream flavor. I wish I knew Lexington and south better, but as you can see, I can give some good arguments for taking a day to come further north!

@kayb, If you are a coffee drinker, don't miss Lexington Coffee Roasters. They are consistently great and occasionally phenomenal with their single origin roasts. For that matter, your route could take you close to Floyd as well. If it does, check out Red Rooster Coffee Roasters. For some strange reason, all the best coffee in Virginia seems to come from the hills.

For those seeking a less expensive option, I will raise up the Hario Skeleton line again. I use it for everything from drip, to pour-over, to Aeropress. It is not perfect. I get more fines than I prefer for French Press. But I have been using it for over 6 months now and am not yet being persuaded to invest in a more expensive grinder. I have the Skerton Pro. I have been known to slip a 7mm socket on a cordless drill to drive the grinder when brewing for crowd. This does result in the internals warming up substantially, though, so I don't recommend the procedure.

Slipped by Costco yesterday. Timing is still not opportune. However, I was tempted by this one...

Yes. This has caught my eye for the past month or so. Seems to be largely composed of cheeses otherwise available from Costco. I'm still waiting for the occasion that will justify buying that much cheese at once, or for a cheese on the board that I have to have!

Dry works. I have tried it with a small amount of oil, but it doesn't appear to be necessary.

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.

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.

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!

Hey now! I just barely escape being a mellenial and I thought the same!

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?

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

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/

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!

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...

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.

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.

Honey is also hygroscopic. Keep it sealed, it will last forever. Leave it open, it will slowly absorb more moisture until it ferments.

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.