Whether for overall healthier choices, calorie counting or ingredient preference what are some of your food swaps in the kitchen?
While trying my hand at homemade hummus, I made a small batch without oil and intentionally on the thick as PB side. Since doing so, it has become a swap for butter on toast, mayo on sandwich bread and PB in celery stalks. So, I am curious what swaps you have found game changing.
Cole slaw instead of mayo when making cold cut sandwiches. I’ll fold a slice of ham around the slaw, envelope style, to limit drips. Yes, there’s mayo IN slaw, but not as much. The slaw adds fiber and keeps the sandwich from tasting too dry.
Mustard, mustard and various varieties of mustard… and siracha: for sandwiches, veggies, fried potatoes, ribs…all pork , beef and even chicken dishes instead of sugar laden bottled sauces.
For green salads of course mustard vinaigrette (simple mustard, garlic, minced shallots some red wine vinegar and good evoo, s&p) No bottled stuff…and if I like sometimes I add crumbles of blue cheese, some anchovies or even some capers .
I brought back some mustards from France in July…I usually bring four or five jars (340g size) of Maille brand “Fins Gourmets” mustard…I sometime want to put some on my wife!!!
You can get some of their mustards here, but not this version…
I was so excited; I thought this was about neighbors getting together and swapping food they’ve made. I always try to organize a food swap with different groups, but no luck. An iftar swap during Ramadan, a pie swap during Thanksgiving, a cookie swap during the holidays. All failed efforts.
Funny, I have been banned from hummus experimentation. I used to do the same, use the thick or too-different-from-hummus batches as butter, but my family did not like it at all. “We have five good hummus recipes!! Why?!” I used it as a filling for puff pastry once and that was the last straw. Or maybe it was the chickpeas brownies… even though those are not from hummus, it was colateral damage.
You gave me a big smile. My wife said enough with the chickpeas already, lol…but Im making smaller batches instead😉. She was making aquafaba so I found myself using the c.peas but now she’s moved on and Im still enjoying the stuff! Ha!
I think your swap idea would make a nice thread. I havent ever tried one with my neighbors but I know in south Jersey there are swap meets that include edible items.
I am a mustard whacko lover obsessive and that is absolutely hands down THE ultimate mustard.
The french one is made in a different process and with white wine, when the Maille store was on the UWS they explained the whole situation to me… and alas did not carry that specific mustard! I of course never left the shop empty handed but still yearn for that one…
I spent more than a month is Europe in June, with several days in Paris. It costs at most 2 or 3 eruos. I brought home 6 jars, did not even tell my daughter and son-in-law…although they did ask for some…
After i looked up the picture of the bottle I recognized it- i have both the dijon and the whole grain one in my fridge now!! The dijon was crazy potent when i first opened it, but definitely wonderful