This week, we’ve got a special episode. Many of you have written to me over the course of the pandemic to ask about kitchen projects that are really Dan’s. So we asked him to come on and answer them himself.

Dan’s list of online sources for bulk staples:

Sunflower oil

Where to buy: Susquehanna Mills

Rice and Cornmeal

Anson Mills

Legumes, dried beans

Palouse Brand chickpeas and lentils

Soybeans

Where: Laura Soybeans

When researching homemade soymilk, they kept coming up as the best beans to use. Dan had tried some dry from the bulk section at the store, but Laura were noticeable better, less beany.

Peanuts

Where to buy: Wakefield Peanut Co.

They’re the only farm Dan found that sold RAW (not roasted) nuts in bulk and also spin-blanches their nuts (vs cooking)

Bulk food sites

Grains (rye, oats etc.)

Breadtopia, popular with breadmakers so lots of turnover, some rare and heirloom grains

Dried fruit: Raisins, not-raisins (currants, cherries, whatever)

Where to buy: Foodtolive.com (for now)

Dan loves the clear country of origin

Nuts: Cashews, walnuts (or pecans, almonds)

Where to buy: Foodtolive.com (for now)

Sugar

Where to buy: Direct from Wholesome Sweeteners

Salt

Where to buy: Morton’s iodized table salt, from Morton’s or restaurant supply

Dan’s recipes for a few homemade staples. We’ve got ingredients and basic instructions here, but there’s more detailed discussion of how these are made in the episode!

Soy Milk, Makes ½ gal

Soak 200g beans overnight 1-2 days, blend with 2 water, add to 6.5c water, cook 10m, strain, cook 10m

Okara

Peanut Butter, makes 1 qt

More details at: Lifeisnoyoke.com

Fat content of nuts is big. Peanuts have lots, easy to make butter with. Almonds are lower in fat, harder to make into butter. You can add oil, or add peanuts to other nuts.

900g raw nuts, 16-18 min at 350, fridge, blend with ¾ – 1 tsp salt

Muesli

500g flaked grains, 100g seeds, 100g nuts

Toast oats and nuts

Toppings (fruit, chia seeds, etc.)

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The post Episode 367: Special Episode Q&A with Dan appeared first on Local Mouthful.