Category: Food

  • Potassium

    I had been taking prescribed hydrochlorothiazide (HCTZ) 12.5 mg per day, a diuretic – to control (reduce) blood pressure, since 2011. It was not effective to counteract edema, which was a side effect of another medication. It has side effects that interfere with digestion and absorbing potassium. I was hospitalized for 2 days in June […]

  • Recipe error – Potatoes

    The book is Anupi Singla’s Indian for Everyone, published in 2014 by the Surrey Books imprint of Agate Publishing; also a quality paperback 2016 and an ebook in the Amazon Kindle store. The problem in the recipes for Aloo Mattar at p. 95, Panak Aloo at p. 97, and Aloo Gobi at p. 98 in […]

  • (Instant Pot) Dry Beans

    Cooked or Canned Cooked dry beans are a staple ingredient. Some recipes provide directions for cooking dry beans as a step in a the recipe, or by reference to another recipe for cooked beans in the recipe source/collection. Some recipes call for canned beans, which are dry beans cooked in the canning process. This is […]

  • Recipe error – Chickpeas

    The book is Madhur Jaffrerey’s Instantly Indian Cookbook, was published in 2019 by the Borzoi imprint of Knopf and as an ebook in the Amazon Kindle store. The error in the recipes for Plain Chickpeas at p. 20, Everyday Chickpeas at p. 22, and Chickpeas in Gingery Tomato Sauce at p. 24 is saying soaked […]

  • Recipe error – Tamale Pie in a Skillet

    Cast Iron Skillet Cookbook (2003, republished 2014), Sasquatch Books, Seattle. The authors are Sharon Kramis and Julie Kramis Hearne. The error in the recipe for Tamale Pie, at p. 113 in the 2014 edition, saying this is a recipe that can be done in a 10 inch cast iron skillet. While there are recipes that […]

  • Cookbook Errors

    Lists of mistakes in the kitchen for home cooks: Kelli Foster, 10 Common Mistakes That Every Cook Makes, 2015-04-15, Kitchn Web article Ann Taylor Pitman and Tim Cebula, Common Cooking Mistakes, CookingLight Web article Such lists usually don’t mention problems with recipes, writers and publishers: Recipes with philosphical or ideological agendas. I am not a […]

  • 100% Whole Wheat Bread Machine

    100% whole wheat loaves, and loaves made with more than 67% whole wheat flour may be made with a bread machine in the whole wheat program. High WW flour formulas that aim for sandwich loaves with an moderately open crumb use a dough with enhanced visco-elastic properties. The dough is enhanced with vital wheat gluten […]

  • Wheat Flour

    The Nafufians, hunter gatherers in Jordan, were making bread with wild cereal 12,500 BCE.  The master formula for ancient bread is to grind dried grain into a paste or flour, add water and yeast, let the stuff ferment, tear it in pieces and cook the pieces on a hot surface. People know how to grind […]

  • White Chickpeas

    The white chickpea is a staple dry legume in the cuisines of regions from the Meditarranean to India. The Romans named it cicero; the Italian word is ceci. It is also known in America as the garbanzo bean. In India it is known in as chole or chana. The Hindustani name is kabuli chana – […]

  • Small Dry Legumes

    I am decribing the lentils and other small dry legumes, as opposed to small phaseolus beans (including black turtle beans). Such legumes are commonly sold as dry grain; some canned lentils are available. Some were sold in bulk food stores and as bulk foods in grocery stores. The availability of bulk products was affected in […]