CallieKoch's Profile

I have Yogi brand Aztec Sweet Chili tea which is described on their website as: "This spirited blend combines the intensely rich aroma of cocoa with the invigorating spice of organic cayenne, prized by herbalists for thousands of years for its gently warming and energizing properties. The traditional Ayurvedic blend of organic ginger, cardamom, cinnamon and clove supports the nervous system while invigorating and cleansing the body."

Has anybody tried it or based on the description have any ideas on how to put it to use other than drinking, because I just don't like it

http://itunes.apple.com/us/podcast/adam-gopnik-rare-romance-well/id275699983?i=102748262

Sunflower seed butter is my current nut butter of choice.

Soy sauce has been umami-ing my dishes lately, especially soups.

I really like this Buckwheat Cake:
http://www.101cookbooks.com/archives/breton-buckwheat-cake-recipe.html

It's another of Heidi's recipes over at 101 Cookbooks but she based it on a recipe from David Leibovitz.

It make for a unique and less sweet dessert. And the yogurt topping she pairs it with makes all the difference.

Heidi's buckwheat fig scones are great as well.

I make sourdough tortillas that are to die for if you like sourdough breads because they have a bit of tang to them.

From what I've learned from baking yeasted and sourdough breads, you actually increase the baking temp when doing smaller loaves. Larger loaves need need to be cooked lower and slower because it takes the middle of the loaf longer to get done. High temps would burn the crust before the center was done. But since it takes less time for the heat to reach the middle of a smaller loaf, you can increase the temp without burning the crust.

At what altitude do these modifications go into effect? What do you consider 'high altitude'?

cthom19-
I've always understood the general rule with cooking beans was not to add salt until the end of the cooking because it hardens the beans.

7lina7-

I'm wondering if it would be ok to put it in a tupperware container and freeze it if you have a large quantity.

I would at least take it out of the original can when storing.

Polenta is one of my favorite breakfasts lately. I usually eat a big bowl of it with a little bit of butter and honey/agave nectar. Sometimes I treat it more like oatmeal and add raisins, although I tend to not sweeten it as much as oatmeal with the fruit and honey.