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Who is doing all this baking? No local store, large or small, has any kind of wheat flour. Both King Arthur and Bob's Red Mill are out of stock on anything except a few specialties like teff flour....
Hi Toronto food friends - As I'm not able to support local farmers and producers at the market right now, does anyone have a good CSA recommendation? I know farmers won't really have much in terms ...
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Liver pudding is a traditional sausage product of the black people in and around Charleston S.C. Lacking access to skeletal muscle meats and being left with visceral products (offal) i.e. heart, ki...
I know this had been going on in other areas of the country but I went to Stop & Shop and Trader Joes and was stunned by how empty the entire stores were. I had never seen anything like it. Usual...
Does anyone remember the light lemon filled almost cracker type cookie with lemon filling. My mom used to buy them in the grocery store in the 70's? They were bar shaped with rounded edges. Really ...
According to Wikipedia, the only real difference is shape. But according to Pacific Food Importers and World Spice, there are varietal differences. Wiki says anchos are part of the pasillo family...
Okay, so I had great plans to save money by soaking and cooking my own beans. I put them in to soak, and then got super-busy and kept putting off cooking them. It has now been two days of soaking i...
After rinsing split peas in a colander, I found that they had stuck to the bottom of the calendar and there were some of the peas sprouting. Would they still be good to cook?
" . . . plenty of folks—myself included—have been confused or curious about the safety of allowing restaurants to continue preparing and serving food. Is it actually safe? Should I reheat the food...
I have a lot of it; I bought it after I tried BBQ jackfruit in a restaurant -- I couldn't duplicate the taste, hated what I made, and there it sits a year or more later. In these times of cleared ...
I prefer to use fresh garlic for health reasons - it releases allicin after it sits for about 15 minutes. The taste is too strong to use in my salad dressing. Is there something I could do to the ...
Most of the time when I come to a new place I'm struggling to choose a dish because I don't know what good options this place has. Often a menu doesn't have photos of dishes and it's p...
In the back of my cabinet, I found a sealed (unopened) container of breadcrumbs. The expiation date is 3/11/2018. Does anyone think it's safe to use?
I got to thinking, what were some of my favorite dishes to eat?
Rice in every way; fried rice, jook, plain, rice pudding
In the time of novel Coronavirus when the shut-in populace is cooking at home and bakers yeast is sold out from every source, neighbors in San Francisco are sharing sourdough starter. This offer w...
I know I must appear frightened by sweet potatoes but this really freaked me out:
I cut into this sweet potato and a few seconds later, these crazy white spots appeared. I cut another wedge off...
I didn’t realize it until I was an adult, but so much of the food we ate was “poor food”—my parents were raised during the depression. All bread could be toasted: topped with cheese, cinnamon sugar...
I have been seeing what they call “orange clam” at sushi restaurants. I often make sushi at home and am interested in learning more about this “new” clam, but “orange clam” on the web...
I recently bought some cinnamon at my local supermarket. It's sold in bulk there, so I usually buy maybe half a pound a couple of times per year. I've been buying my cinnamon there for the past s...
On Monday the San Francisco-Marin Food Bank sent out an urgent call for volunteers:
"Volunteer in the Warehouse
More than a third of our March volunteers have cancelled — that is 1,5...