Working in a military kitchen in a small camp in Afghanistan. Any baking ideas are welcome that exclude baking soda or powder. I have yeast, yellow and devils food cake mix and acces to most everything else. Thank you.
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Why is cheddar in the US yellow, but not anywhere else in the world? When i was growing up in Minnesota, margarine was outlawed; closest place to buy it was Michigan. I remember it came with a tube of yellow food coloring. Why did US consumers (or industry) decide “yellow” was a natural color for dairy? I am going to saute up some mushrooms and onions and melt gouda on the burger. What condiment would be good on it? I am thinking honey mustard.. any other suggestions? |
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