The (sometimes fruitless) search for ingredients

Discussion in 'Food & Cooking' started by shimmer, Jun 17, 2002.

  1. shimmer

    shimmer

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    I found a simple but wonderful sounding recipe for chickpea flour pancakes, of middle eastern origin. Instead of driving home from church on the interstate, I took the long way, from one end of Indianapolis to the other, stopping at every import store and major grocery store I could think of. When I got home, I called every natural foods/ health foods/ ethnic market/ international import store I found in the phone book.

    Nobody has chickpea flour. One man offered to attempt grinding chickpeas up for me, but I wasn't sure I would get any results. I am now going to have to search the internet and cross my fingers if I find something that sounds even close. If I had time to go to Chicago, I'm certain I could find it there. If not there, nowhere, probably.

    My question is this. Have you ever gone on a quest for a certain ingredient? Why and where?

    And if anyone knows of a reliable source for purchasing chickpea flour, it has now become my mission. It's just a silly recipe, but now I refuse to quit searching. (Or if you know the best way of making chickpea flour....)

    ~~Shimmer~~
     
  2. jock

    jock

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    I spent an inordinate amount of time once a few years ago, looking for some thing called Rataffia Essence to make marzipan. I couldn't find it anywhere in the San Francisco Bay Area. (I found some eventually in a grocery store in London.)
    As to Chickpea flour, Arrowhead Mills makes it. I saw some today in a local store here in SF. They are a mill based in Texas I think but their product is quite widely available. You can check out their (limited) web site at www.arrowheadmills.com
    Good luck

    Jock
     
  3. bumblecook

    bumblecook

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    They usually carry it under the name Besan Flour or Chana Flour or Gram Flour.
     
  4. shimmer

    shimmer

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    No Indian food store around. I called several "oriental" markets just in case, but nobody had it. (I wasn't sure exactly what oriental encompassed).

    I found a few other mills online that sell it- some call it Garbanzo Bean Flour as well. I also found a site that said how to make it, so I might try that (ever been too www.foodsubs.com? It seems like a really helpful site).

    This afternoon I will venture out to a health food store and a super Target outside of Indy, to see what I can see. I found that it is fairly typical for supermarkets to carry masa harina and soy flour, the latter I'm assuming because of the high number of people on low-carb diets. There have to be people of Middle Eastern and Indian origin living in the area, because there are numerous Indian restaurants. I wonder where they go shopping to make food from their heritage. Perhaps they also make their own.

    :p The search continues.....

    ~~Shimmer~~:bounce:
     
  5. cape chef

    cape chef

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    Hi Shimmer....

    Besan flour is really, REALLY easy to make.

    Just buy some dried chick peas and slowly roast them in the oven at like 250f until they take on a soft golden look. Cool the beans and grind them in your food processor, I take it a step further after the initinal grinding, I pass the flour through a fine chinios.

    That's really all there is to it :) you can do this will yellow split pea's as well.
    Good luck and give it a try
    cc
     
  6. kuan

    kuan Moderator Staff Member

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    IFB__8413, Castle Corner Indianapolis, IN 46250 Ph 317-595 9775

    International Bazar__4225, Lafayette Road Indianapolis, IN 46254 Ph 317-299-4628

    Spices Galore__408, E.Southway Blvd. Kokomo, IN 46902 Ph 765-455-1035

    Spice Land__4738, Century Plaza Road Indianapolis, IN 46254 Ph 317-298-8185

    This is from www.searchindia.com

    Kuan
     
  7. jill reichow

    jill reichow

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    I can't remember where we were living, it was either Fayetteville NC or the panhandle of FL. I had to have Rosewater, you know, the little blue bottle, for something I had to make. Could not find it to save my soul. I even had some lady tell me that she had a bottle of rose water perfume that was the same thing... I finally had my mom send it from Mpls. By the time it got to me I had lost the urge to make whatever it was...still have the rosewater though. Orange essense was the other one that I HAD TO HAVE.

    To be truthful, by that point it was the quest rather than the recipe. I wasn't going to be outdone by a little bottle... Andd I wonder where my sons get their (ahem) stubborness...:p
     
  8. kokopuffs

    kokopuffs

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    Jill:

    Rosewater can be purchased at most Indian and Middle Eastern markets.
     
  9. mudbug

    mudbug

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    Jill,

    Sounds like you were wanting to make Baklava....

    Uummmm...
     
  10. isa

    isa

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    It seems I'm always looking for stuff I can't find. It quickly becomes frustrating to go on a quest every week to look for rare stuff some recipes require.
     
  11. marmalady

    marmalady

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    Ever think about moving, Isa?:D

    I know how you feel, tho; I lived in a remote little village in western South Carolina, and then in Charleson, before it became the food mecca it is today - pre-hurricane Hugo. Also being rather poor, I didn't have the $ for mail order, nor were there the sources for mail order that there are today. I relied heavily on friends in other cities to send me care packages for things I just couldn't find.
     
  12. jill reichow

    jill reichow

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    kokopuffs, but try finding that type of market in Fayetteville in the early 80's. We were lucky to have a little gourmet cooking store in the area! My mother thought I was slightly daft, but she humored me anyway.:lol:
     
  13. shroomgirl

    shroomgirl

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    In the early 80's I lived in a town of 10,000 an hour away from a town of 40,000.......left Memphis (was working in a French restaurant) to move to nowhere land USA....was thankful to find granny smith apples!!Sounds bizarre now. Though I did start making jams and conserves, breads, Chinese food...(no restaurant in town had withdrawals, with a commisary there were some good ingrediants)...I can remember driving 4 hours to New Orleans and thinking a bagel was a wonderful thing....NOT CUT OUT FOR SMALL TOWNS>
     
  14. isa

    isa

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    Yup. ;)
     
  15. shimmer

    shimmer

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    This week our order deliveries were switched from Thursdays to Fridays. So I took a trip to a local grocery store (I work in a very small town) because I ran out of alkalized cocoa powder, you know, the Dutch or European process stuff. I know I can find it easily in Indy, but I am moving to this small town next month and NONE OF THE STORES THERE HAVE IT. It's not something I will need personally all of the time, but its the idea.

    Wah.

    :(

    ~~Shimmer~~
     
  16. shroomgirl

    shroomgirl

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    Where are you moving to? Sometimes it takes as long for me to traverse StL....an hour or so. most of the time I figure 20-30 minutes to hit across town on major speedbelts. Seems so long when you are driving through the countryside.....strange how an hour in the car is measured differently.
     
  17. shimmer

    shimmer

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    We're moving to Greencastle, IN. Closer to where you are, but not much. Our daily commute is completely across Indy, and then across some countryside. It depends which day it is, which part goes faster. Some mornings it seems every semi truck from Chicago is tailing me when I am already going 15 over the speed limit.....

    Once we move there, guess what our first goal is? A trip to St. Louis!

    ~~Shimmer~~
     
  18. shroomgirl

    shroomgirl

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    Hurray!! on a Sat right? Global market in Kirkwood on Lindbergh is a definate for you to explore....BRING an ice chest or two.
    Oct 12 Judy Rodgers is coming to town. (Zuni Cafe in SF)
    Not sure about the others...still waiting to hear

    St. Louis Friends of James Beard Picnic is Sept 15th. at Mt. Pleasant Winery....40 chefs cooking great food...usually runs $40.

    What else???? Shroom events in July Sweat and Chanterelle at Meramec State Park.

    Clayton Farmer's Market 8-noon Sat. am throughout the next 5 monthes.........
     
  19. shimmer

    shimmer

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    (By the way, Shroom- we are hoping to be in St. Louis in October... how late does the market go?)

    Well, I ordered some chickpea flour from Bob's Red Mill, and the other night I made tomato-lentil soup and chickpea flour crepes. They had turmeric, scallions, and coriander in them, but no oil, only water and flour. As a result the directions instruct the use of quite a bit of oil for each crepe. I wasn't happy with that, I felt like it was way too much fat content for each crepe, and my husband got sick. He has had chickpeas before, so I believe it was the fat, not the crepe itself (definitely not the lentil soup, i make it all the time).

    Here is a question. So many crepe-like or pancake-like items have oil in the actual batter. Could I add oil, do you think? What would that change? Could I just add less water and add oil instead? A strange thing that was happening was that they were sticking to the pan quite a bit despite the massive quantities of oil and a nonstick pan.

    Has anyone else struggled with chickpea flour? Can you give me any suggestions?

    Thanks all.

    ~~Shimmer~~
     
  20. isa

    isa

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    When I make crepes I never add the melted butter the recipe calls for. I usually put a bit of butter for the first crepe and none at all for the rest, the crepes all slide easily off the pan.

    I tried the chickpea flour pizza from The World Vegetarian with good results. I didn't have a non stick pan that could go from stove to broiler so I used a glass pan. Even though I oiled it carefully I did have problem removing it from the pan.

    In any case, the pizza was very good. If you would like the recipe just let me know.