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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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