Some real yummies in the ATK email tonight.

[hippywife]

http://link.ixs1.net/s/ve?eli=w347647&si=y164730237&cfc=3html

Except I gotta say they let me down on the peanut butter taste test.

[sazemisery]

1. The kid in me agrees...

but what does she know any way?

Have you tried the Honey/Peanut Butter combination from Snider Farms (from the coop)? It is great for sandwiches.

[hippywife]

2. I bought their regular peanut butter once and

it was good, but when I looked at the info on their producer notes, I just don't feel comfortable with it from a pesticide/herbicide prospective.

I've been buying organic, unsweetened at Whole Paycheck. It's really not that pricey at all. Maybe a dollar over the other stuff.

I haven't eaten a sweet PB in so long, I'm not sure I'd like it very much.

[Vinca]

3. That's weird - I love Teddie peanut butter and hate the front runners.

[hippywife]

4. I've never heard of it.

Is it a regional brand? :hi:

[Vinca]

5. I don't know. I buy it at Hannaford's which is a northeastern grocery chain.

[troubleinwinter]

6. The article on storing fresh ginger

http://www.cooksillustrated.com/howto/detail.asp?docid=1390&Extcode=L9DN3AA00

...was sorta interesting. Pantry, fridge & freezer- compared at two weeks.

They poo-pooed freezer, noting that after thawing, it is mushy and hard to grate/chop. That is TRUE. But I DO store my left over ginger in the freezer, however I do not thaw it. I grate it while still FROZEN. I throw the still-frozen remaining knob back into the freezer. Works fine for me... I always have 'fresh' grated ginger on hand. Buying ginger every two weeks aint gonna work for me.

[hippywife]

7. I just leave it on the countertop.

I cut off only what I need and the exposed end dries up and sorta "heals," helping the rest of it stay okay for a good while. I find that's about the only way I can keep it for very long at all.

[troubleinwinter]

8. The article claims that counter-top ginger

shriveled and sprouted after two weeks. HUH? I aint buyin' it. I think storing in an area without direct sunlight should keep a lot longer than two weeks!!! I have kept it much longer than that and have never had any sprout. Even if it "shrivels" some, what says it isn't useable grated?

We purchased several knobs of ginger, cut one end off of each to replicate the way they would normally be used in the kitchen, and stored them using several different methods: unwrapped in a cool, dark pantry; on the counter exposed to sunlight; in the refrigerator (unwrapped, wrapped in foil, wrapped in plastic wrap, and placed in a zipper-lock bag); and in the freezer (wrapped in foil).

After two weeks, we examined the samples, all of which had dried out and sealed up where they had been cut. The frozen ginger fared the worst: Following a brief thaw, it was porous and mushy, rendering the process of grating or mincing nearly impossible. Both samples of room temperature-stored ginger were shriveled and had started to sprout."

And I always have frozen ginger for grating.

Seemed like a dumb article to me.

[hippywife]

9. They can be a good source for

some things but I don't always agree with them on everything or take everything they say as gospel.

[troubleinwinter]

10. Fer sher they have a lot of good articles! I found this one to be hugely disappointing.