Spices have a finite shelf life, and they degrade over time. Shilling and McCormick both state that their spices are good for 2 years, and they date code their packaging. Being I'm transitioning to home grown spices, as well as buying them at Rice and Spice, I needed to date code my spice bottles. Thus, the little circular garage sale price tags easily are attached to the base of the spice bottles. They are also easy to remove in a couple years when I need to change the date. I got messed up making my taco's, as my chili powder had long since gone past its prime. Thus, I wash and prep a couple spice bottles for refilling every week. That way, in a couple months, I'll have redone most of my spices, except for the ones which are yet to sprout.
Beef Tacos Need more power, but I think my chilipepper is past its prime. The other thing is, it may seem like a ton of work. The author however is correct, you can do a lot of things in the mean time, even if its hours of cooking to make tacos.
I'm still working out the details as how best to make these. This is my last rev.
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Note: It is critical to make sure the baking sheet is cool, before spooning cookie dough. Otherwise, the edges start to prebake, and get overdone.
Baking rime 8.5 min at 160 deg C
Eagle Brand Turtle Temptations When you need something fast, simple, easy, and good.
Breadmaking will get its own unique page, once I get things figured out. There is a huge amount of science involved.
Ingredients: 1 Stick of butter, cut into 10mm X 10mm X 2mm sectors 240cc of flour 60cc cold water 2 cc salt
Notes: I have used both Pillsbury Best Bread Flour, and Sam's brand flour from Walmart, both seem to work w minimal difference.
Butter does seem to make a difference, not sure why Land O Lakes unsalted is easier to sector and blend, nor why it tastes better, but it does.
Process: Sectorize butter, keep it cold, don't take too long. Measure flour, put in stainless steel bowl. Using same measuring device as used for flour, fill it to 60cc with cold water, and mix in 2cc of salt, then set aside. There no need for automation, a spoon works fine. Using a pastry blender, (one of those old antique jobs with the wires) and the small stainless steel bowl, blend butter sectors and flour. You want to end up with approximately 2mm X 2mm chunks of butter covered flour. Its messy, and a hassle to do by hand, but it works well. Do work fast though, if the butter warms up, it makes for a worse mess.