Text 2235, 154 rader
Skriven 2013-07-06 07:21:24 av Janis Kracht (1:261/38)
   Kommentar till text 2162 av Ruth Haffly (1:396/45.28)
Ärende: Mayo                                                     [1]
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Hi Ruth,

>>> cheaper eggs, they'll be safe.  Not really a good way to think, I
>>> suppose.

>> > Not sure if that passes the sense check or not. (G) When I buy eggs,
>> I > always open the carton to check for cracked or sticking to the
>> carton > eggs. If there's even one, that carton is rejected and I'll
>> check
>> > another one. It also gives me a chance to look at the overall
>> condition > of the eggs; if they look dirty, I don't want them. So far

>> Yes, we do the same here, with every carton no matter where I buy
>> them.

> I don't at the farmer's market but probably should. Knowing the vendor
> makes the difference there; I know she sells clean and good quality.

I always just check for the odd broken egg.. I haven't seen any at the farmers
market, possibly that's because of better handling by the vendor (not automated
i.e.).

>> > One thing I like about the Oster is that it disassembles easily so I
>> do > take it apart for cleaning just about all the time. Less chance
>> > getting stabbed by an errant blade if I know where it is in the dish
>> > water.

>> True :)  Like Steve, I often use the sprayer to give it a good dose of
>> hot water.

> He saw somebody doing a similar sort of clean up at I think it was a
> McDonald's after making a fruit slushy and adapted it to home use. It
> does work well, if you have good control of the sprayer. If not, there's
> water all over the wall & floor. (G)

When we redid the kitchen in Windsor, the sprayer on the sink we bought was one
of the first things Ron looked for - I was looking for the size of the sink.
Fortunately, we found one that we both thought was great.  I was thinking I
didn't really mind if didn't have a sprayer when we were looking at various
models, but after we purchased the sink, I was glad we'd gotten one with a good
sprayer :)  It was used more often than not.

>> The newer models of the blender come with that attachment (at least
>> the replacement blender I bought a few years ago had one).  I use it

> We bought our newest blender about 5 years ago but it didn't have that
> part with it. Don't know if it was the model we got or what but I'm glad
> we saved the older proccessor; it saves hauling out the big one for
> smaller jobs.

Agree there :)  Well, I used it a lot more before I got the Ninja at least.
Since the model of Ninja Ron picked up comes with 3 or 4 containers for
chopping/mixing,  I can use a couple of them or whatever number, with just
rinsing the blade.  That's handy.. :)


>> for grinding ham as well, or sometimes making just a few cups of
>> mayonaisse, etc.  Well, I did.. now I use that Ninja more often than
>> not :)  I think it's the blade in the one I have that makes it work so
>> well.. it's a double blade on the stem that you put in the Ninja
>> container.

> I've seen them, but not in action. Guess we'll have to check yours out
> some day.

Sounds good. :)


>>> This week I bought a new kind, it's really good.  It's made by
>>> Spectrum. I use all their vinegars because they are gluten free, and
>>> corn free so they work well when I'm cooking food for my daughter's
>>> family.

>> > I know I've seen it in Whole Foods but not tried it. We have tried
>> their > solid shortening; it's good for baking when I don't want a
>> butter taste. > We also use a little on our cast iron after cleaning
>> them to keep them > seasoned.

>> I only use olive oil on the cast iron here.. I always have plenty of

> Wonder why? (G)

haha :)  Well, I try to keep both types (regular olive oil and EVO) around but
I find myself using up all the EVO when I have it (g).. It's so fruity, it
makes great cakes that are safe and better for everyone.

>>> I always have olive oil, eggs, and spice jar's worth of mustard powder
>>> here it seems :)  Now lemon juice I can run out of, and that's a drag
>>> sometimes, but then I'll just use white vinegar.

>> > Hmmmmmmmmmmmmmmmm, we've got white and cider, red wine, malt, rice,
>> > white and regular (brown) balsamic vinegars on hand, wonder what
>> some of > them would taste like in mayo.

>> Not sure, but I think Balsamic would taste good, but wouldn't look
>> right :) Red/brown mayonaisse might turn some off hehe

> Use the white balsamic; it won't turn the mayo brown.

Haven't seen white Balsamic around here, but I'd have to check the ingredients
to see if it was 'safe' (as usual).  That's what I like about Spectrum's
vinegars, they use good quality wines or whatever..

>> We go through a lot of peanut butter here, but I can't always find
>> peanuts in the shell.  I suppose that had to do with recalls along the
>> way in recent years, but I'm not sure.  The thing I look for in peanut
>> butter is no added sugar or oils.. Some natural products list only
>> peanuts in the ingredients, like smuckers natural peanut butter.

> The WF fresh ground uses nothing but peanuts. You grind it yourself &
> I've seen them fill the machine with nothing but peanuts.

Yes, same with Wegmans peanut butter that they sell in plastic containers. They
also have a machine right there in the aisle you can use.   Sometimes it
seems they aerate the peanut butter too much.. not sure why that is. Perhaps
they are adding peanut or other oils in the processing of the peanut butter
that is already ground, not sure.  It makes a difference in the peanut butter
cookies I make if it is aerated a lot (more air, less peanut? (g)).


>> Enjoy your weekend, yes I'd read about your trip. :)

> Looking forward to it.


Will you be taking breaks more often in the drive to give Steve's back a rest?

==Gluten free Lemon & Poppy seed Tea Bread==
Preheat oven to 350F

2 cups rice flour
1 cup tapioca flour
1 1/2 cups sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon guar gum
1 1/2 Tablespoons poppy seeds
3 eggs
3/4 cup oil
1/2 teaspoon vanilla
1 lemon, grated
1/2 cup lemon juice
Lightly oil and flour two bread pans.  In a medium bowl, mix all the dry
ingredients.  In a large bowl, beat the eggs for 3 minutes, then slowly add the
oil, vanilla, grated lemon and lemon juice. Slowly mix in the flour mixture and
beat until well mixed.  Pour the mixture into the oiled and flour bread pans. 
Bake for 1 hour.  Remove from the oven and let cool.
===

Take care,
Janis

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