Post Punk Kitchen Forum

Thanks a ton, gaia. I don't have a Whole Foods, and it's a bit too spendy for me to order online. I will try to make it myself if I can find unsweetened coconut flakes - I hope my dinosaur of a food processor is up to the task!

(I've moved to somewhere that's pretty much the middle of nowhere, I'm having a bit of ingredient frustration lately.)

"Coconut butter" can be a confusing term. Both the blended coconut plus coconut oil products like Artisana and solid coconut oil are called coconut butter in recipes. (Coconut oil is solid at temperatures below 76º F. )

I think Bryant Terry is calling for coconut oil. In the Coconut Oil Pie Crust recipe p. 187 he calls for "7 tablespoons coconut butter (solidified coconut oil)". In other recipes he calls for coconut butter without clarifying what he means.

Hmm, well then! I'm out to sea, I guess. I can get coconut oil, if that's what he means. He calls for coconut oil specifically in an oatmeal recipe and in several other places, but lists chilled coconut butter in the biscuit recipe that I want to try. It makes sense to me that it could be the solidified oil, I'm not sure that the other stuff has enough fat in it to do the job. Has anyone made the sweet cornmeal-coconut butter drop biscuits? If so, what did you use?

I've got this for Christmas and have only made the veggie patties since. I've never had soul food of any kind before so I really don't know where to start :/

I don't remember the exact name - but there is a miso based dressing for corn that is freakin' delicious (and easy to make).

Re: chilled coconut butter:
"Mr. TERRY: The recipe calls for chilled coconut butter and it, you know, in the book I explained, and I should have put that on the recipe, Jack. But you know, coconut butter is simply coconut oil that has, you know, just kind of like sat, and a good way to take coconut oil and make it coconut butter is put it in the refrigerator so that it can harden."
http://www.npr.org/templates/story/stor ... =120816487

I made the banana maple cornbread muffins for breakfast today and they were great. I left out the pecans because we are an anti-nuts-in-baked-goods family.

Choirqueer, thanks for the heads up re the turnip soup. We have like a metric ton of turnips from our winter CSA and I can only eat so many of those things roasted - soup is genius!

I made the citrus collards (except I subbed a bag of chopped Trader Joe's mixed winter greens) tonight, and they knocked my socks off. Holy crepe, seriously tasty. I cut way back on the raisins though (1/4c instead of the 2/3c called for...?? even then I could have cut back another tablespoon) and chopped them so that they'd be more distributed. It reminded me of thanksgiving dressing (savory + sweet fruit) but in a much healthier way. YUM. This will be a new go-to for winter greens. And wouldn't they be a great mardi gras dish with something purple, like maybe red onion, and golden raisins?

This book is seriously underappreciated in my kitchen. Something that needs to be fixed.

Also, why isn't there a Spotify mix put together with the songs in this cookbook? Hrmph.

Yay!

I've been making the red wine simmered seitan and red beans thing a bunch, too.

I made a Grooveshark playlist forever ago! http://grooveshark.com/#!/playlist/Vega ... n/60908536