Recent content by Diavolicchio

Whether you open them or not, the clock is already ticking. Their quality will never get better, but gradually disintegrate. It's simply a question of how long it'll take. Use the stuff while you've got it, otherwise you're just going to end up with 2 lbs of stale ground chiles...

I got an e-mail earlier today from a wheat grower in Canada who is growing a ton of Red Fife wheat. He mentioned in a newsletter that there's now a ton of evidence in support of Red Fife (and probably many other Heritage wheat cultivars) actually being hypoallergenic and easily tolerated by...

See below. John

At this point in the thread, that IS the topic. Clearly, no one's discussing "Why Taco Bell Tacos Taste So Good," anymore, as evidenced by GB's last post about Pink Slime and Ammoniated Beef. John

Alix, You clearly slept through science classes. CO (Carbon Monoxide) is the deadly gas that accumulates by leaving a car running in a closed garage. CO2 (Carbon Dioxide) is what you EXHALE. CO2 Controlled Storage (for fruit) simply provides more concentrated levels of CO2 than you normally...

Dave, I'd take a fresh organic apple that's been in Carbon Dioxide (CO2) storage any day over meat that has been exposed to a thick cloud of ammonia gas. Which would you rather breathe: CO2 or Ammonia? The latter just reminds me of a house with way too many cats. John

Anyone who tries to convince you this stuff is healthy is getting kickbacks. 1 jar = 2,000 calories. You might as well just spread it directly onto your thighs. :blink: John

Regarding storage of canning jars, It looks like the lower cupboards to the right of the dishwasher will be able to accommodate 16 cases of 1 quart canning jars (192 jars), and still provide sufficient space to accommodate the necessary lids and rings. It should make the whole sterilization...

I'm happy to report I was able to make a number of minor modifications in this little kitchen space to be able to accommodate the 36" cooktop afterall. Do I really need the extra burner? I'm sure I could manage without it. But I just really prefer the flexibility of this larger cooktop...

Again. . . Just ignore 90% of these posts and follow the links I posted to the Anson Mills site. You'll find the definitive recipe for flour tortillas and the absolute best flour with which to make them. John

Wanna Be: What a nice post. I appreciate the kind words. John

I used to buy my chili powder from Penzeys, but shifted buying all of my spices over to The Spice House because I feel the vast majority of TSH's spices and spice mixes are just superior. Time and time again, Cook's Illustrated agrees (see here, for example.) Their chili powders are top notch...

Alix: You're not missing anything. I promise you. Except maybe an extra hour of your life glued to the can. John

If I could recall exactly where I'd read that, I'd have stated it in the original post. The post was removed, so it's a moot point. John

When it comes to things made with corn, rice, wheat and buckwheat flours, I always turn to Anson Mills. They've got the BEST products, a terrific website, great recipes and provide comprehensive instructions. You'll see what I mean here: Flour Tortillas What you need to know about wheat...