Comments for Norwitz Notions http://norwitz.net/blog Mon, 21 May 2012 03:53:19 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on Cheap Produce or Good Produce? by Cyndi http://norwitz.net/blog/2012/02/03/cheap-produce/comment-page-1/#comment-47840 Cyndi Mon, 21 May 2012 03:53:19 +0000 http://norwitz.net/blog/?p=916#comment-47840 What a shame. I'm lucky to live in an area with many great farmer's markets, in addition to the actual farms, but yeah, even at mine there is one vendor who has the pesticide-treated boxes and who knows where the produce comes from. In theory, to be a farmer's market, the vendor has to be the actual farmer (or someone hired by the farmer). In practice, it's not always that clear cut. Does anything pop up for you on <a href="http://www.localharvest.org/" rel="nofollow">http://www.localharvest.org/</a>? Or maybe there is a produce swap group in your area? Where home gardeners bring their surpluses and bring home stuff they don't grow. Cyndi What a shame. I’m lucky to live in an area with many great farmer’s markets, in addition to the actual farms, but yeah, even at mine there is one vendor who has the pesticide-treated boxes and who knows where the produce comes from. In theory, to be a farmer’s market, the vendor has to be the actual farmer (or someone hired by the farmer). In practice, it’s not always that clear cut.

Does anything pop up for you on http://www.localharvest.org/? Or maybe there is a produce swap group in your area? Where home gardeners bring their surpluses and bring home stuff they don’t grow.

Cyndi

]]> Comment on Cheap Produce or Good Produce? by Daryl Everett http://norwitz.net/blog/2012/02/03/cheap-produce/comment-page-1/#comment-47839 Daryl Everett Mon, 21 May 2012 03:33:46 +0000 http://norwitz.net/blog/?p=916#comment-47839 My local farmer's market isn't very much different than the supermarket. The stuff here really is the same for the most part: same boxes and stickers :( My local farmer’s market isn’t very much different than the supermarket. The stuff here really is the same for the most part: same boxes and stickers :(

]]> Comment on Masa from Scratch! by Cyndi http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-45609 Cyndi Thu, 19 Apr 2012 20:41:49 +0000 http://norwitz.net/blog/?p=801#comment-45609 Virginia and Sonii, thanks for the tips and the feedback! Virginia and Sonii, thanks for the tips and the feedback!

]]> Comment on Masa from Scratch! by Sonii http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-45529 Sonii Wed, 18 Apr 2012 22:21:42 +0000 http://norwitz.net/blog/?p=801#comment-45529 I made the tortillas again for my sister and her family when they came to visit us from California and they loved them. I had a few leftover tortillas since we made so many and I froze them and they pop apart really easily to reheat. Very pleased ! I made the tortillas again for my sister and her family when they came to visit us from California and they loved them. I had a few leftover tortillas since we made so many and I froze them and they pop apart really easily to reheat. Very pleased !

]]> Comment on Masa from Scratch! by Virginia http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-45506 Virginia Wed, 18 Apr 2012 17:31:46 +0000 http://norwitz.net/blog/?p=801#comment-45506 Masa can be frozen. My Mom in Mexico does it all the time. What you need to do with it is defrost it in the fridge. Once defrosted take out and let it get to room temperature. Then you can adjust the water as needed to get the right texture. Tamales can also be frozen either cooked or raw. If you have a pressure cooker (with about 1-2 in of H2O) you can make them in it (takes less time than a regular pot for the tamales to cook -around 20 minutes). If you freeze them raw, you can also cook frozen in the pressure cooker just need to adjust the time to about 10 more min of cooking time. These will taste like just made. If you freeze them cooked. Let them defrost in the fridge and then heat up in pressure cooker with about an 1 or 2 of water for about 10 min. Times should be adjusted depending on the size of the pressure cooker and the amount of tamales. Masa can be frozen. My Mom in Mexico does it all the time. What you need to do with it is defrost it in the fridge. Once defrosted take out and let it get to room temperature. Then you can adjust the water as needed to get the right texture.

Tamales can also be frozen either cooked or raw. If you have a pressure cooker (with about 1-2 in of H2O) you can make them in it (takes less time than a regular pot for the tamales to cook -around 20 minutes). If you freeze them raw, you can also cook frozen in the pressure cooker just need to adjust the time to about 10 more min of cooking time. These will taste like just made.

If you freeze them cooked. Let them defrost in the fridge and then heat up in pressure cooker with about an 1 or 2 of water for about 10 min.

Times should be adjusted depending on the size of the pressure cooker and the amount of tamales.

]]> Comment on What’s Up with French Meadow Bakery? by Cyndi http://norwitz.net/blog/2008/03/30/french-meadow-bakery/comment-page-1/#comment-44761 Cyndi Mon, 09 Apr 2012 23:04:36 +0000 http://norwitz.net/blog/2008/03/30/french-meadow-bakery/#comment-44761 Hi Steve, thanks for the head's up. Your cafe sounds lovely, though there's nothing there I can eat. I really miss those lowcarb vegan gluten-free tortillas. It makes me sad that excellent products like that get replaced by "treats." Cyndi Hi Steve, thanks for the head’s up. Your cafe sounds lovely, though there’s nothing there I can eat. I really miss those lowcarb vegan gluten-free tortillas. It makes me sad that excellent products like that get replaced by “treats.”

Cyndi

]]> Comment on What’s Up with French Meadow Bakery? by Steve Shapiro http://norwitz.net/blog/2008/03/30/french-meadow-bakery/comment-page-1/#comment-44756 Steve Shapiro Mon, 09 Apr 2012 20:47:54 +0000 http://norwitz.net/blog/2008/03/30/french-meadow-bakery/#comment-44756 Hi LittleJoe, Just to let you know that the French Meadow Bakery division is not owned by Cargill. Also, please check out the Lyndale cafe where we produce organic breads and buns for use on our menu. Hi LittleJoe,

Just to let you know that the French Meadow Bakery division is not owned by Cargill.

Also, please check out the Lyndale cafe where we produce organic breads and buns for use on our menu.

]]> Comment on Carrot Cake: Vegan, Gluten-Free, and Delicious by victoria http://norwitz.net/blog/2008/03/10/carrot-cake/comment-page-1/#comment-43219 victoria Sat, 10 Mar 2012 18:14:37 +0000 http://norwitz.net/blog/2008/03/10/carrot-cake/#comment-43219 this is by far the best cake there is. Thank you. this is by far the best cake there is. Thank you.

]]> Comment on Masa from Scratch! by Sonii http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-41968 Sonii Tue, 21 Feb 2012 02:23:36 +0000 http://norwitz.net/blog/?p=801#comment-41968 I made them tonight and they were wonderful ! We used them for enchiladas. Finally my own organic/non gmo corn tortillas that taste great :) I did add a tsp or so of olive oil and some sea salt when I was processing the corn and a bit of water to get it to the masa texture I liked :) This Texas gal is feeling really Hispanic tonight ! I put the comment about the corn meal for Heidi. The Weston Price, Nourishing Tradition cookbook has recipes for using corn meal and they tell you to make a dolomite water (cal water) by mixing it in a jar and then letting the cal sink to the bottom and just pouring off the water to soak the corn meal. It isn't for making Masa or tortillas but for corn breads and polenta. I have done it and it turned out nicely. They soak all grains, nuts etc. to make them more digestable and also sprout a lot of foods. I made them tonight and they were wonderful ! We used them for enchiladas. Finally my own organic/non gmo corn tortillas that taste great :) I did add a tsp or so of olive oil and some sea salt when I was processing the corn and a bit of water to get it to the masa texture I liked :) This Texas gal is feeling really Hispanic tonight !

I put the comment about the corn meal for Heidi. The Weston Price, Nourishing Tradition cookbook has recipes for using corn meal and they tell you to make a dolomite water (cal water) by mixing it in a jar and then letting the cal sink to the bottom and just pouring off the water to soak the corn meal. It isn’t for making Masa or tortillas but for corn breads and polenta. I have done it and it turned out nicely. They soak all grains, nuts etc. to make them more digestable and also sprout a lot of foods.

]]> Comment on Masa from Scratch! by Cyndi http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-41912 Cyndi Mon, 20 Feb 2012 02:52:41 +0000 http://norwitz.net/blog/?p=801#comment-41912 Hi Sonii. It's better to soak the whole dried corn (or fresh corn if you have it) in the lime water. It's not the same to soak cornmeal, and then you can't rinse it properly afterwards. I hear you on the WF tortillas. They just aren't good at all. They make decent tostadas or chips but nothing I've tried has gotten them to act like a fresh tortilla. Ditto for most of the tortillas I've found. The only brand I've tried that has no preservatives (or wheat) that tastes good is Trader Joe's, but they're not organic and I just don't want to deal with GMO corn (if it's not organic it's probably genetically engineered and heavily dosed in pesticides during growing). Okay, the exception is Primavera, but they're a very local company with limited distribution in the San Francisco Bay Area. Plus I've only ever seen the super thick tortillas in stores. You have to go to their factory in Sonoma to get the thin ones (I buy several dozen and freeze them). Let us know how your masa comes out. Cyndi Hi Sonii. It’s better to soak the whole dried corn (or fresh corn if you have it) in the lime water. It’s not the same to soak cornmeal, and then you can’t rinse it properly afterwards.

I hear you on the WF tortillas. They just aren’t good at all. They make decent tostadas or chips but nothing I’ve tried has gotten them to act like a fresh tortilla. Ditto for most of the tortillas I’ve found. The only brand I’ve tried that has no preservatives (or wheat) that tastes good is Trader Joe’s, but they’re not organic and I just don’t want to deal with GMO corn (if it’s not organic it’s probably genetically engineered and heavily dosed in pesticides during growing).

Okay, the exception is Primavera, but they’re a very local company with limited distribution in the San Francisco Bay Area. Plus I’ve only ever seen the super thick tortillas in stores. You have to go to their factory in Sonoma to get the thin ones (I buy several dozen and freeze them).

Let us know how your masa comes out.

Cyndi

]]> Comment on Masa from Scratch! by Sonii http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-41910 Sonii Mon, 20 Feb 2012 02:17:26 +0000 http://norwitz.net/blog/?p=801#comment-41910 there are some recipes in the Nourishing Traditons cookbook for corbread, cornmeal spoon bread and potenta corn casserole that soak the cornmeal in lime water making the B3 vitamin compound available. Thanks for this blog. I am soaking corn tonight and so excited to make my own masa. Had Pupusas in Belize on a vacation a few years ago and loved them. Also just sick and tired of not being able to find an organic corn tortilla except at Whole Foods and it just doesn't taste that great. :( there are some recipes in the Nourishing Traditons cookbook for corbread, cornmeal spoon bread and potenta corn casserole that soak the cornmeal in lime water making the B3 vitamin compound available.

Thanks for this blog. I am soaking corn tonight and so excited to make my own masa. Had Pupusas in Belize on a vacation a few years ago and loved them. Also just sick and tired of not being able to find an organic corn tortilla except at Whole Foods and it just doesn’t taste that great. :(

]]> Comment on Masa from Scratch! by Cyndi http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-39647 Cyndi Tue, 17 Jan 2012 04:47:58 +0000 http://norwitz.net/blog/?p=801#comment-39647 Hi Heidi. To make masa you must add the Cal to whole corn and cook it that way. Afterwards, you can dry the corn and turn it into flour (called masa harina). It won't be nearly as good but it doesn't go bad. You can not turn ordinary corn flour into masa. But you can make all sorts of bread-like things out of corn flour. They won't have the protein boost masa does (the process liberates an amino acid), or the distinctive masa flavor. You can use corn flour to make corn bread, to coat fish or meat, to make porridge or polenta, etc. The grind matters a lot but all of them, from fine to coarse, will be good for a variety of dishes. Cyndi Hi Heidi. To make masa you must add the Cal to whole corn and cook it that way. Afterwards, you can dry the corn and turn it into flour (called masa harina). It won’t be nearly as good but it doesn’t go bad.

You can not turn ordinary corn flour into masa. But you can make all sorts of bread-like things out of corn flour. They won’t have the protein boost masa does (the process liberates an amino acid), or the distinctive masa flavor.

You can use corn flour to make corn bread, to coat fish or meat, to make porridge or polenta, etc. The grind matters a lot but all of them, from fine to coarse, will be good for a variety of dishes.

Cyndi

]]> Comment on Masa from Scratch! by Heidi http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-39628 Heidi Tue, 17 Jan 2012 01:42:01 +0000 http://norwitz.net/blog/?p=801#comment-39628 Hey, loving this tutorial, thank you for sharing and adding comments. I have a question about corn flour I received and don't really know what to do with it. Would I be able to use it to make a masa? Hey, loving this tutorial, thank you for sharing and adding comments.
I have a question about corn flour I received and don’t really know what to do with it. Would I be able to use it to make a masa?

]]> Comment on Stem Ginger Cookies (Sunstart) by tina http://norwitz.net/blog/2008/01/10/stem-ginger-cookies/comment-page-1/#comment-36440 tina Sat, 03 Dec 2011 01:20:50 +0000 http://norwitz.net/blog/2008/01/10/stem-ginger-cookies/#comment-36440 Thank you so much for posting this article and for posting the email about the dairy inquiry. I was about to email them myself to ask about the dairy content of their shortbread cookies. My son is allergic to a lot of stuff and he loves these cookies. I am just glad that there is a bakery out there that makes a delicious cookie that he is able to enjoy. Thank you again for the review. The cookies are delicious :) Thank you so much for posting this article and for posting the email about the dairy inquiry. I was about to email them myself to ask about the dairy content of their shortbread cookies. My son is allergic to a lot of stuff and he loves these cookies. I am just glad that there is a bakery out there that makes a delicious cookie that he is able to enjoy. Thank you again for the review. The cookies are delicious :)

]]> Comment on Masa from Scratch! by Cyndi http://norwitz.net/blog/2009/09/04/masa-from-scratch/comment-page-1/#comment-35906 Cyndi Mon, 28 Nov 2011 14:51:20 +0000 http://norwitz.net/blog/?p=801#comment-35906 Hi Cindy. Masa doesn't keep. I wish it did. Primavera, the organic masa/tortilla place in my county, is very clear that you can't freeze. I discovered them in a Farmer's Market and the person they had selling did tell me I could freeze the masa (the owner's reaction when I told her that made it clear that he didn't get it from her). So I did. It didn't go bad or anything but the texture was totally wrong and the flavor suffered too. When I've bought fresh masa from them (which I've done many times), it is best the day it's ground, but very close on the second day. It goes downhill fairly quickly. It's a texture thing. You can make tortillas but it will not hold up for pupusas or anything else that isn't simple. And even tortillas will break apart and not get the shape you want. The masa goes completely off in 7-10 days, sometimes sooner. When I've made my own masa, I've always used it up right away, since the amounts are smaller. The good news is that you can freeze cooked masa products. Tortillas come out wonderful and I don't even defrost before putting in the cast iron pan to heat them (it helps to put a plate and then another pan on top to flatten them. Of course it won't be like eating a tortilla fresh, but it's not far off from eating one that's been in the fridge for a couple of days. Pupusas can freeze too but must be heated completely to taste decent, with the last part on the cast iron or a grill or a toaster oven will work. Just be sure it's done well or it will taste soggy. Don't know about tamales as I've never made or frozen one. --Cyndi Hi Cindy. Masa doesn’t keep. I wish it did. Primavera, the organic masa/tortilla place in my county, is very clear that you can’t freeze. I discovered them in a Farmer’s Market and the person they had selling did tell me I could freeze the masa (the owner’s reaction when I told her that made it clear that he didn’t get it from her). So I did. It didn’t go bad or anything but the texture was totally wrong and the flavor suffered too. When I’ve bought fresh masa from them (which I’ve done many times), it is best the day it’s ground, but very close on the second day. It goes downhill fairly quickly. It’s a texture thing. You can make tortillas but it will not hold up for pupusas or anything else that isn’t simple. And even tortillas will break apart and not get the shape you want. The masa goes completely off in 7-10 days, sometimes sooner. When I’ve made my own masa, I’ve always used it up right away, since the amounts are smaller.

The good news is that you can freeze cooked masa products. Tortillas come out wonderful and I don’t even defrost before putting in the cast iron pan to heat them (it helps to put a plate and then another pan on top to flatten them. Of course it won’t be like eating a tortilla fresh, but it’s not far off from eating one that’s been in the fridge for a couple of days. Pupusas can freeze too but must be heated completely to taste decent, with the last part on the cast iron or a grill or a toaster oven will work. Just be sure it’s done well or it will taste soggy. Don’t know about tamales as I’ve never made or frozen one.

–Cyndi

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