Oh I know KAF very well. I use only their flours (until I get my hands on a Mockmill to mill my own flour), they are who I got my starter from, and I used to live in VT. I actually used a recipe from them for my first faux sourdough loaf, faux because it had some yeast in it. It tasted pretty good! It was the Merlin's Magic Sourdough Bread recipe.
HA. And I'm the one over here with a discount Kenmore thinking I've hit the jackpot. I'm but a poor baker/engineer, striving to make good flavor combos without burning the house down.
I agree with @Supe. Why would you even, vegan butter, I, what? I'd much rather use my crisco, where at least I know the origin of my death. Vegan butter...Like, that is an oxymoron, like jumbo shrimp or civil engineer.
My office has already been warned. I think after two or three days of them groaning about more baked goods, I may expand into EB.com territory. I have a list of x-mas cookies I need to try first. Also want to tinker with pie (though I hate making shells). We'll see if people like the pictures first!
How is that even possible? What, specifically, are you allergic to? Pork, salt, or maple syrup?
I actually went to an allergist, who proved I was allergic (a 3+ on a scale of 4), and as I've gotten older my reaction to it has gotten worse every time I've accidentally (or not so accidentally) chowed down. Not sure exactly how I am allergic, if it is a process or the nitrates or if I got bitten by a tick, but I know it does not end well for me when I eat it (severe migraine, nausea, throat gets really scratchy/starts to close). Interestingly enough, one of my cousins has a similar allergy, so it might just be a weird recessive gene that my family has?
