Text 31432, 51 rader
Skriven 2015-09-29 15:59:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: sticky situations 889
=================================
-=> Quoting Ruth Haffly to Nancy Backus on 09-27-15  21:27 <=-

Continuing...

 RH>> And I'll post the results as we try the different things. I'm doing
 RH>> another apple crisp for the church picnic this coming Sunday so will
 RH>> try another non wheat alternative to the flour. I'm also going to make
 RH>> a broccoli salad.
 NB>> I figured you'd probably do them both...  :)  It'll be interesting how
 NB>> the different non-wheat "flours" work or not...  :)

 RH> I used an all purpose gluten free flour mix and it worked out much
 RH> better. Last time there was a lot of juice in the pan, this time there
 RH> was hardly any. I'll probably stay with the AP/GF flour as my "go to"
 RH> for that recipe, have to make note of it in the cook book (More with
 RH> Less).
 
So the all purpose gluten-free flour mix thickened the juices better...
that's good... which flours were in the mix...?

 NB>>> And we could have another side by side that I could actually
 NB>>> taste both sides of, potentially... ;)   I think that if Brooks
 NB>>> had cider vinegar in the bottled version of their marinade it
 NB>>> should have said so, though...   :)
 RH>> I think they probably figured it's so common that they could get by
 RH>> with just listing it as vinegar. If I remember, next time we go, I'll
 RH>> ask what type they use, and let them know why I'm asking.
 NB>> That would be interesting...  But, legally, I think that anything
 NB>> other than regular white vinegar needs to be specified in an
 NB>> ingredients list when something is being marketed...

 RH> Interesting, white need not be mentioned. I would think cider would
 RH> be the more common one, and not need mentioning. I use much more of
 RH> the cider than I do the white in normal cooking.

Other people might think that red wine vinegar would be the most common
one, as that is their go-to vinegar... ;)  But white is the standard
vinegar, the one most likely called for unless otherwise notated, in
recipes, and also the one most likely to be in ingredient lists...  all
the other vinegars inpart their own special tastes to things... :) 
Probably a good analogy here would be listing sugar vs brown sugar...
one could list it as cane sugar, just to be more specific, but that's
the expected (white) sugar source if not otherwise specified...

ttyl       neb

... I'm not grouchy, I just don't like traffic, crowds or politicians.

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