17 hours ago, rotuts said:what does one do with the dried limes ? and how does one use them ?
is the jar next to the limes lemon peel , in a jar ?
is the mustard oil hot ?
Ill have to make a list and go on a hunt for these three things.
I, too would love to hear ideas about the dried limes. I was in the local Mediterranean (such a bear to spell for me) grocery yesterday and ran across many of the same items depicted in Smithy's post, including those little dried citrus, only I thought the ones I saw were lemons.
I picked up extra course bulgur. They offer at least five different grinds from extra fine to the extra course I got. I also got Sadaf brand "unpelted" wheat for sprouting, and am looking forward to that experiment, as well as soaking it for inclusion in breads because it looks like wheat berries to me.
They also have home-baked lovely breads. Last time I got a great version of pide that was pointed on both ends. It's leavened with yeast, as is the "Family Bread" I picked up yesterday which printed out on the receipt as "lavash". I looked up "lavash" on Google, and it seems to be usually unleavened, but the version I have is round, a weench over 12" in diameter and contains flour, water, salt, yeast and calcium proprionate. Not real crazy about the last ingredient, but the bread is fantastic. There are four pieces in the 17 oz. package, so it's pretty thin. Like really, really good flour tortillas on steroids.
I also got some Sadaf citric acid just because I could. Now I have to figure out what to do with that.
