I don’t mean to polish my knob, but I am doing a vegetarian menu this year that blows those insipid recipes out of the water. I guess I should start a foodie website and rake in that sweet-sweet ad revenue from click-bait.
(Totally being sarcastic)
Here’s the menu:
Velouté de Châtaignes (creamy fresh chestnut soup)
Spanish tortilla with homemade saffron aioli
My grandmother’s green bean hot dish (excellent, not your basic beans+soup+canned fried onions mess at all)
Roasted root vegetables with garden herbs (rutabagas, etc, with sage and rosemary from the garden)
Winter salad with buttermilk dressing (updated Waldorf)
Fresh corn soufflé
Onion-Mushroom-Roquefort-Walnut tarte tatin (centerpiece dish)
We found some mineral salt. I used it today, actually. It was extremely salty. I had to use less than I normal would, and I can see it being easy to over-salt something.
Ugh. I miss Morton’s Kosher Salt lol. If this keeps up, I’ll just order Diamond Crystal from Amazon.
I believe there is a kosher salt shortage right now, not just Morton’s.
Editing to add that I had heard this a few months ago and now I can’t find a reputable source that supports that. So take my opinion with a grain of salt. Hehe
We heard that a few months ago too, but we just restocked two weeks ago I think at the local Megalomart. Eat so much popcorn it’s hard to keep enough on hand.
I can taste a huge difference between iodized salt and kosher salt. The former has a strong metallic taste that makes the salt flavor overwhelming. It’s easy to use too much. It’s easier to control the taste with kosher salt.
They don’t taste different but they have different levels of saltyness for the same weight/volume because the crystals are shaped different. The shape also affects how they dissolve and spread out over your food.
Table salt is tiny crystals that dissolve quickly for mixing in to sauces or soups.
Sea salt is wide thin flakes, it’s good for when you want to coat the top of something evenly like a sea salt caramel.
Kosher salt is large crystals that dissolve slower, it’s good for drawing moisture out of meat or veggies via osmosis (the original purpose of kosher salt is to remove blood from meat to make it kosher).
They’re all salt. They just behave differently due to crystal size. Kosher salt forms a better crust than table salt, because it doesn’t just absorb into the meat.
The difference was pretty pronounced in buttered popcorn. But the ingredients were popcorn, butter, salt. The only thing I noticed really was a difference in grain size (which basically affected his salty it was), not grain flavor (except for iodized, that is distinct. Never again, not even in an emergency. Not ruining my popcorn again).
Another important factor is how you add salt to food. I, and many other people, salt my food exclusively by picking up a pinch of salt from a bowl and putting it on/in whatever I’m making. Iodized table salt doesn’t work for that cause you can’t really get a good pinch. Different brands with their different sizes of crystal are also going to get pinched different. Typically, I use mortons kosher salt, but I’ve also used diamond kosher as well. When I used the diamond, I undersalted everything cause it’s fluffier than the mortons. I think a given volume of diamond kosher contains half the mass of iodized table salt.
I couldn’t find any info on a shortage or anything but it’s been out of stock at every local store I’ve been to for the past month at least. I finally found some a few days ago at Costco (who were out last time I went) so hopefully the availability is getting better
I hadn’t noticed, but I do find that all of a sudden Diamond Crystal Kosher is EVERYWEHERE for some reason.
I haven’t tried it yet, but several sources tell me it’s preferable.
Important thing to remember about kosher salt, it measures differently due to the crystal size. Morton’s has bigger crystals, and Diamond has bigger, but also flakier crystals.
1 tsp table salt = 1.5 tsp Morton’s Kosher
1 tsp table salt = 2 tsp Diamond Kosher
Had deep fried brain in Spain. Also snout which was not palatable really, i could see nose hairs in it. Crocodile in Cambodia. Are chicken feet interesting?
Wow that explains why i was having such a hard time finding some. I ended up buying a two pack on Amazon for a crazy price - but at least i have salt for the next decade.
Sweet Milk : Almond, buckwheat, unbleached flours
Water based : Almond, Rye, Amaranth
youtu.be/hNQaBOHT0EE 🤔 Hmm! A sweet paratha? Pumpkin, sugar, pumpkin seed, nutmeg, and molasses filling. (Using a little almond flour to thicken it up).
youtu.be/0roB5cuotEw Then there’s this 2 ingredient Sweet potato flatbread recipe that I could easily modify.
I’ll plan out cooking it around noon CST tomorrow. So I’ve got plenty of time to figure out what I’ll do, 😃
I do something like this loosely based on a bread from Paula Wolferts ‘Cooking of the Eastern Mediterranean’.
Flour, yogurt, starter, or yeast, and seeds mixed in if I’m baking it, or on top if it’s in a pan. If I have a broiler I stick it in for 30 seconds, if not I dry toast the seeds.
So my pick would be wheat flour, buckwheat, buttermilk, yeast. And I would mix it today for a deeper flavor.
1/2 c. buckwheat
1 c. unbleached flour
6 Tbls. buttermilk powder (It’s what I happen to have, 🤷♂️ ).
1/2 tsp. Salt
1 Tbls. Sugar
1/4 c. Ground pumpkin seeds.
Soften 1 tsp. yeast in 3/4 cup warm water. Mix all ingredients with 1 Tbls. melted butter. Let sit covered for an hour, then place in the fridge over night. Can add more flour the next day if it’s too moist (Can’t remember the liquid to dry ratios, but unimportant for the first part. I can adjust for more/less when necessary).
(update: Ok, that was the perfect amount of liquid. I’ll touch up some more flour when I place it in the fridge…On the other hand. Should have been more pumpkin seeds, or less flours. Meh! Will have to do…maybe I’ll find the will to grind more seeds up before I fry/bake it, heh).
And I would mix it today for a deeper flavor.
Slept pretty horribly last night which makes my pains worse, so I’ll push it back for tomorrow. Which will give me a chance to let it sit.
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