Even my mom had both in her kitchen, and she rarely cooked "cross culturally'.
On the other hand, I've had to cook in kitchens
of self-styled good cooks who lack one or the other,
cornstarch or wheat flour.
Amazing, isn't it, what people keep or don't keep, as the case may be,
in their kitchens. No wheat flour I can understand, if a person is
gluten intolerant tho.
I wonder if gluten intolerance has a discernible
geographical distribution, as lactose tolerance
does. Seems glutinous regions are pretty
widespread, and whether someone is intolerant
should be predictable based on his/her origins.
By the way, in one of those seeming paradoxes,
glutinous rice doesn't have gluten.
Bran is seldom the dominant dry
ingredient in regular bran muffiens, too.
True, they wouldn't come together that well if more of it were used.
They'd be hot bran cereal.
Not exactly what I'd want for breakfast most mornings. Sounds too much
like the Maltex my parents tried foisting on us from time to time.
Likely. Could have been worse, as in Wheatena.
Unless they mistook it for pot or something.
It's possible, but is it probable?
In more innocent times, it happened, and even now
I wouldn't put it past the dimmer of law enforcement
personnel and would-be users.
Quite possibly so.
Police: Teens mistakenly stole oregano from pot shop
Police in Colorado are on the hunt for four teenagers
who smashed a stolen van into a pot shop and stole
what they thought was marijuana, authorities said.
- WHDH Boston, 9/27/18 tinyurl.com/whoopsdude
Yesterday for only the second time ever my ICD
was mistaken for an IED. The cop started to
make me take my clothes off, but I managed
to communicate in my horrible Espanol that
I was harmless, and then the light dawned -
"uno paismaikair!" - after which they actually
refused to inspect it.
Fast thinking there, good thing they got the point. For all we know, the
word could be the same in both languages--it wasn't a term covered in
the Spanish classes I had in school tho. (G)
The part that got me was after it was figured out
nobody wanted to investigate any further at all.
As in when I was traveling with my friend Ella Lou
and carrying her viola. I got pulled over for the
secondary (they used to be and maybe still are
amazing racists in Boston), and I handed her the
case, and they said, whoa, you can't do that, and
I said, why not, it's hers, and they said, oh, ok.
Yes, but don't go overboard with the basil.
If there's a lot of basil, the cheese and
tomato can be scented merely by the contact,
not unlike what would happen in Sean's herbed
halibut recipe. Then you could get the benefit
(a subtle whiff) without actually eating the
herb at all.
But if it's too strongly scented with it, the tomato and cheese would be
a turn off. A little bit of basil can go a long way, flavor wise.
Might as well not be doing caprese, then.
Or Margherita.
I prefer most commonly-used fats of animal
origin.
We started with the Spectrum when Steve was on his "no pig!" crusade. He
used some of the lard the other day so now that I know he has no
objections, I'll use it.
I don't go out of my way for Hain products, figuring
they're just as agribusiness as anyone else.
And then there's the question of ripe sour
cherries or less-than-ripe sweet cherries.
Get them at just the right moment. My parents had a cherry tree in
the > side yard but very rarely got enough to make a pie--birds
usually got to > the cherries first.
There's still the question. And the right moment
differs depending on what kind of cherries.
Yes, you don't want not quite ripe cherries of either the sweet or sour variety.
Well, you want the euphemistic "firm ripe"
fruit, which aren't really ripe.
For example, figs aren't anywhere near ripe until
they're squishy.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Fig Pickles
Categories: Pickles
Servings: 1
4 qt Firm, ripe figs (about 30)
5 c Sugar; divided
2 qt Water
2 Sticks cinnamon
1 tb Whole allspice
1 tb Whole cloves
3 c Vinegar
Peel figs. (If unpeeled are preferred, pour boiling water over figs and
let
stand until cool; drain.) Add 3 cups sugar to water and cook until sugar
dissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar
and
vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until
figs are clear. Cover and let stand 12-24 hours in a cool place. Remove
spice bag. Bring to simmer; pack hot into hot jars, leaving 1/4" head
space. Remove air bubbles. Adjust caps. Process pints and wuarts 15
minutes in boiling water bath.
Yield: about 8 pints
Posted by DELLA MASIA, Prodigy ID# TXBG93A.
MMMMM
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