This seems kind of expensive as time goes on. I don't want to penny pinch over my child's Health but at $5.50 for an eight pack it adds up. (3.1 oz. each)
Is there some really special culture you can't find elsewhere if just the packaging and taste that make it fly.
We have some smoothies...
I might do that when I have time. For now I am excited about making our morning quinoa as tasty and nutritious as possible. We now have almond milk and almond slices, raisins or craisins a little flax meal being added. I am considering adding chia seeds.
Any suggestions regarding possible...
A decent amount of time is saved and I like to do it that way. The same exact way every time is how I will do it and I will have it timed perfect with practice.
The bag from earthly choice, costco, and has gone from $8.49 to $10.99 in two years. I hear the Bolivians can't afford it anymore...
I am cooking this product each day and the bags says bring to vigorous boil then reduce to simmer and cover. Why can't I just bring it to simmer and skip the boil.
I bet it is to kill some bacteria or something but is this really important? Is it an issue like once in a million times.
Some might be afraid to help me copy Paneras broccoli cheddar soup and others will help me. I am like the little David against the big Goliath. All I want to do is try to mimic the great soup we get there to make it cheaper at home (for my wife). It has something that gives it a thick rich...
For my wife and our daughter of seven years age, I know I will want to cook about 10 lbs of potatoes every month or so for frozen mashed pototoes and make a pizza dough about once I week for a couple pizzas. What would be a good Kitchenaide model for this kind of minimal use, money is kind of...
We just popped for an Amadore GE convection oven. Will the be any improved quality in my food from the use this alternative heating method. I know cookies wont burn on the edges as easily but will anything else change?
Kevin you did not finish your post so I will do it for you.
For the bulk recipe ...... sixty units.... of mashed potatoes used up ten lbs of gold potatoes and for the last batch I got brave added peppitas, some sun dried tomato goop from Costco, and roasted red pepper. I suppose the sky is...
Your probably wondering why I invited you all to my post today. Since cooking again I ran across two of my posts to this group just from googling around. One on freezing peppers and one on what not to use in stock. I have fond memories of the help afforded me by such culinary giants as...
I have some easy snap lid glass containers from Costco and they say you can microwave them but dont heat in oven.
I know you would take the plastic lid off but what is the big problem here people? Is the glass going to explode .001% of the time? Will it ooze dangerous toxins into my food...
I have a roux I a few years ago from the freezer thawed out in the fridge now. It was a real task to make so I do not want to waste this brown roux I once made for a shrimp gumbo.
What can I do with it that is easy?
What would the fridge life for a roux be anyway?
Thanks for all your help...