You Make PB & J from Scratch?
4 years ago
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- 4 years ago
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There's always room for a little PB&J!
Comments (6)Thanks queenbee! I get my labels from Harlane Company. I order the "1/16" engraved - white text on dark green" version. They are a small company with great customer service. Here is a link that might be useful: Harlane Company...See MoreYou make that from *scratch*????
Comments (35)Ruthanna, I thought I might have been the only one who ever made dandelion wine. It was very sweet and altogether disgusting. LOL I've also made beer and Elery made a batch of wine that was much better. At least I guess it was, atleast people drank HIS! I've made everything listed here at leas5t once, including the sauerkraut, yogurt, butter, pickles, ketchup. I also make my own sausage and my own pancetta. Elery is in charge of smoking fish, though. I work fulltime and don't have a lot of people to feed, but it's more like my hobby than anything. I like to can and make things that cause others to raise their eyebrows. Sometimes it's worth the trouble, sometimes not. I don't think peanut butter or English Muffins are worth the trouble, neither are bagels. Sauerkraut is, though! Annie...See MoreHow do (i)you(/i) define "from scratch"? Or "homemade?"
Comments (13)Beachlily, you're right. This is a digression and not about cooking at all really. I find nomenclature interesting, as well as the hair splitting, and I find that it helps to order my mind, which, in the end, also helps my cooking. Rusty, opinion respectfully understood and appreciated. It is nitpicking, and not of interest to many people, I'm sure. I have certain language bugaboos with cooking. I'm entirely aware that they're my issues, and not something that I expect others to cleave to or participate in. It doesn't bother me if people call purchased prepared food that they've doctored "homemade". To me, that just means they have a different definition of homemade. So be it. I do, however, have an issue with opened a bunch of cans and dumped them in a dish being called "from scratch". Again, I realize that my having an issue with what people want to say about their food is entirely my own problem, not theirs. In the USA, at least, there's a tradition of food snobbery in which "from scratch" demands a level of respect. I don't say "from scratch" about my cooking or baking, even when it is. If someone asks, I'll say I made the crust, or whatever, and might even use "it's from scratch" if asked about the process, but it's not a way I identify myself or my work. It goes with the kind of snobbery that insists that something hand sewn is superior to something machine sewn (not counting computer programed sewing machine work, which is its own category). Good results are good results, no matter which tools you use to achieve them. The grated cheese issue is a bagatelle: it's really all the same whether you pare it, grate it by hand, grate it in an FP, or buy it grated. The main reason for doing it oneself is that one often buys tastier cheeses than they put up pre-grated, and it keeps better as a block. Since we have that culture of admiration for the scratch cook, I think the person claiming the honors ought to be honest about it. I wouldn't think ill of anyone who doesn't put the line exactly where I do. That's why I started this thread--to learn where others put the line. But if you tell me that you made a frozen green beans, condensed mushroom soup and French's canned fried onions casserole from scratch, I'm going to think you're awfully naïve... My other bugaboo is people who don't know what the words mean extending them to mean other things. Again, totally my own issue and the world marches the way it does without regard for it. But hummus means "chickpea" not paté or puree, many hummus dishes use whole, not mashed, chickpeas, and you can't make chickpeas out of black beans. Aioli means "garlic oil", not flavored mayonnaise, and can be made without egg yolk (i.e., not like mayonnaise), but not without garlic. Some aiolis aren't sauces at all, but more like a paste or relish, but all have garlic and oil. So, I've learned a lot about how far the words "scratch" and "homemade" can extend without breaking and some points over my own lines that cooking people allow. I hope more people will contribute their ideas. And for those who just don't care, thanks for letting us know that too......See MoreCost of Making Base from Scratch vs. Melt & Pour
Comments (16)sameboat, When using those molds for CP, after 2 or 3 days, try putting the molds (with the soap in it) into the freezer for 20 minutes, they might come out a little easier for ya. When I started making soap, I used to use a lot of different containers for a mold, but I did use drawer organizers for my molds, that was a huge pain! One recipe I never did get the soap out successfully! lol! I use a triple beam scale for weighing my fats and oils, it'll measure down to the .1 of a gram, but I find that I only require to measure down to the single gram. I always have a drink coaster on the scale plate, so the containers won't slip while measuring. When I tare the scale this coaster is included. I measure my scent by the fluid ounce though. Have fun!...See More- 4 years agolast modified: 4 years ago
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