Crystal's Local Flavor » About Foods

Show on Hiatus

Crystal — Wed, 15 Jul 2009 14:59:27 +0000

Hi Everyone,

Just wanted to let you know…… We are on hiatus for the summer and don’t know if we will be back. If you would like to see the show return, send an e-mail to www.localflavor@zoominternet.net or a letter to Armstrong Utilities, 660 South Benbrook Road, Butler, PA 16001. They will be having a meeting in July to make the decision. I don’t know if it will help, but it sure can’t hurt!!

I will be back with new menus and recipes shortly.

Have a safe and happy summer!!

Crystal

Brand name vs. generic brand food products

Crystal — Mon, 01 Jun 2009 18:40:52 +0000

Although packaging looks to be the same, the ingredients are not necessarily. It is always important to read your labels carefully especially if on a special diet such as low sodium or low sugar.

Substitution: Cake flour

Crystal — Mon, 01 Jun 2009 17:45:43 +0000

1 cup minus 2 tablespoons all-purpose flour well sifted

Substitions: baking powder

Crystal — Sun, 17 May 2009 18:04:20 +0000

There are various substitutes for baking powder. Baking powder is ant-acid plus an acid, so any acid plus baking soda: equal parts lemon juice, vinegar, cornstarch or in food allergies: vitamin C crystals.

White Eggs or Brown Eggs?

Crystal — Fri, 15 May 2009 17:57:10 +0000

The is no difference nutritionally. It is believed the color difference comes from the color of the hens. Hens with white feathers and white earlobes tend to give white eggs while hens with red feathers and matching earlobes give brown eggs.

Hens that give bown eggs tend to be larger than the hens that give white eggs. Therefore, they require more feed and care, and the extra expense is passed on to the consumer.

Kosher vs. Sea Salt

admin — Thu, 30 Apr 2009 18:51:20 +0000

What is the difference between kosher and sea salt?

Kosher-

usually has no additives, has big crystals with large surfaces, which allows it to absorb more moisture. There isn’t much difference between kosher and table salt, although it does not provide iodine. The human body needs salt to regulate the electrolyte balance inside and outside of its cells. Of course, there are always discussions as to how much extra salt we need in our diet.

Sea Salt-

Actually not quite as “salty” as table salt, so recipes may have to be adjusted for taste. Generally more expensive, some say the additional cost is not justified.
I use kosher salt and sea salt, but I tend to use kosher more, I use it in baking and cooking. I probably won’t replenish the sea salt when it runs out. Mainly because I don’t like having to buy so many different types and then I need a place to put them. Sea salt is available in coarse and fine. Kosher is coarse.