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Jun. 12th, 2003 07:00 pmToday I made my first batch of pappadums. I think the recipe will be yummy, but the method needs to be smoothed out a bit. I ended up with little lentils that weren't quite squish enough to roll into a thin waifer. I think if I cook the mixture for longer on a lower temp they'll probably get good and mushy. I won't know how they taste for 3 days of drying time. It's definitely a recipe for the patient.
I am currently pissed at our local mass production grocery for two offenses.
The first is serving size creep. Every food business in the US is doing this, that's why we keep getting fatter. We used to be able to buy mid-grade cuts of meat in slightly less than a pound packages. These packages have kept working their way up until now they sit at around 1.5lb. You can get smaller serving if you buy the really expensive stuff. You can get custom cuts from the meat counter, if you don't shop late. I know, they want you to spend more money.
The second thing is the crappy quality of their meat products. Not only does the stuff tend to go bad 15 minutes after it leaves the store, I've grown used to that. Now we're playing the game where "lean" cuts require 1/3 trimming. They never had great meat, or even good meat, but it's getting pathetic now.
I guess I'll check out a couple of the local meat specialty markets. I don't want to waste the time or fossil fuels running to a different store, but it might be worth it. Who knows maybe between the health food store, the asian market and a meat market I could eliminate the big mass production store entirely (sorry![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
lemondropgirl, tell them to fix their problems and I'll come back).
Oh, in more possitive food news: Sun Oriental Market, just a few blocks away has many of the things I've been wanting for my particular recipes: coconut powder, gram flour, glutinous rice flour, and large cheap bags of potato starch. The owner was checking out my purchase today and said, "Oh, you must have a wheat allergy." When we bought our rice cooker he gave us a five minute run down on how to treat it so it will last at least ten years so we wouldn't have to buy another in five years. I'm always happy to give that man my money, he deserves it.
I am currently pissed at our local mass production grocery for two offenses.
The first is serving size creep. Every food business in the US is doing this, that's why we keep getting fatter. We used to be able to buy mid-grade cuts of meat in slightly less than a pound packages. These packages have kept working their way up until now they sit at around 1.5lb. You can get smaller serving if you buy the really expensive stuff. You can get custom cuts from the meat counter, if you don't shop late. I know, they want you to spend more money.
The second thing is the crappy quality of their meat products. Not only does the stuff tend to go bad 15 minutes after it leaves the store, I've grown used to that. Now we're playing the game where "lean" cuts require 1/3 trimming. They never had great meat, or even good meat, but it's getting pathetic now.
I guess I'll check out a couple of the local meat specialty markets. I don't want to waste the time or fossil fuels running to a different store, but it might be worth it. Who knows maybe between the health food store, the asian market and a meat market I could eliminate the big mass production store entirely (sorry
lemondropgirl, tell them to fix their problems and I'll come back).Oh, in more possitive food news: Sun Oriental Market, just a few blocks away has many of the things I've been wanting for my particular recipes: coconut powder, gram flour, glutinous rice flour, and large cheap bags of potato starch. The owner was checking out my purchase today and said, "Oh, you must have a wheat allergy." When we bought our rice cooker he gave us a five minute run down on how to treat it so it will last at least ten years so we wouldn't have to buy another in five years. I'm always happy to give that man my money, he deserves it.
