KYF #039: Introducing Voices + Listener Questions

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In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • unusual odor with sprouted beans
  • why does biscuit dough turn grey in the fridge and is this okay?
  • are almond cookies from unsoaked ground-up almonds nutritious?
  • how to convert a yeasted naan bread recipe to sourdough
  • dehydrated plums that are tart, not sweet — can be brushed with honey?

Plus…

Voices -- share your story!

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Listener Questions

Here are the questions I answered in this episode, in the order they’re answered (in case you want to skip around). The podcast contains my answers, plus if I mentioned any additional resources, they are linked here along with the question.

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Debra asked: I’m sprouting Northern White Beans for the first time. They sprouted really fast (!) so the tails are longer than 1/4″ since I let them sprout for a full two days. They do have an unusual odor about them though. Is this normal? They appear to be fine otherwise.

Cathy asked (via voicemail): Why is my buttermilk biscuit dough (from Nourishing Traditions) turning grey in the fridge and is this okay? I’m making almond cookies from unsoaked ground up almonds — is this nutritious? Can I make a regular naan bread recipe but substitute sourdough starter for the yeast?

Glen asked: I saw your YouTube video on dehydrating plums. It looks like you have a freestone variety of plum because the seed is easy to pop out. I have a clingstone variety tree in my yard — the pit is very hard to take out. However, that’s not my question. My plums, when eaten right off the tree, have a nice balance between sweet and tart. However, when I dry them, they become super tart. Kind of like “warheads” candy. It really makes you pucker. Usually when I dry fruits, the sweetness is enhanced. The plums are the first fruit where the tartness is enhanced. I’m guessing you don’t have that problem with the variety you have? I’m wondering if I should sprinkle a little sugar or honey on the plums before drying.

What’s Coming Up!

Next week I’m taking more listener questions! So get them in using the directions below.

Got Questions or Comments?

I’d love to answer your questions or share your comments on the air in future episodes. Here are the guidelines:

  1. Share your name and where you live.
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  3. One question per voicemail — leave as many voicemails as you’d like.
  4. Keep each question brief — like 30 seconds or less, if you can.

When you’re ready, click the button below to record your message.

If the button doesn’t work for you, visit this page to leave a voicemail. Or, want to use the telephone instead? Call 1-541-236-2330 to leave a voicemail with your question or comment. Or, you can contact me.

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Anything to Add?

I would love to hear from you! What advice would you add to any of my answers? Do you have follow-up questions? Please share what your answers would be to any of these questions.

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Comments

  1. Joy says

    I really enjoyed this podcast and I’m going to be listening to the others while I work in the kitchen. :)

    I wanted to comment on the subject of plums. My Italian prune plums dehydrate just fine with a great taste. I do have a red Toka plum that is delicious to eat straight but ohhh so not delicious – actually bitter – to eat after it’s heated either by canning, jam making, or baking into a recipe. I’ll be interested how your listener does with treating them with honey to dehydrate. The only other option I’ve found for preserving the abundance of red plums is to puree and freeze in ice cube trays or small dishes for a delicious treat or to add to a smoothie.

    My granddaughter and daughter just walked in. If I was going to write anything else I’m not going to now! :D

      • Marly Hornik says

        When I have dried fruit that has poor flavor or texture, I rehydrate it in small batches and puree it in the food processor with honey, the result is like making a fruit butter. You can also add whey and lacto-ferment it. I make one or two pints at a time so my time is not wasted but I don’t have to can it. I drain the liquid from rehydrating off before pureeing. The flavor is actually much better this way for stone fruit than making a butter in season and canning it, in my experience.

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