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Randal Oulton
Author of, largest food encyclopaedia on the Internet.
Author of, largest food encyclopaedia on the Internet.

Randal's posts

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+UPS brings old-fashioned highway-robbery back and delivers it right to your front door. Here's what they charged me to receive some free samples sent to me. #Canada don't let anyone send you anything via UPS unless you want nasty surprise bills like this.

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June 12th is Taco Day! #tacos 

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Wind und Brot..das brauchen wir
Wind und Brot...das brauchen wir

Laue Winde wehen
Herab vom Firmament

Auf die Erde
Wo Menschlein
Fuer Brot und Wein

das Morgenrot
Sanft sendet seine..Strahlen

Wo die Mittagssonne
Immer und ewig scheint

Egal ob arm ob reich

Wo der Mond
Sagt der Sonne
Gute Nacht

Wo Menschlein..Menschlein..Menschlein...
Viele Fehler macht

Wo Frieden
In dir und mir

Fuehle dich
Und sei herzlich Willkommen

Wind und Brot
Wind und Brot
Wind und Brot

Laue Winde wehen
Herab vom Firmament

Auf die Erde


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April newsletter for Pomona Pectin is out. 
April Jam Notes just out -- Low-Sugar Rhubarb recipes galore from Savory to Sweet. Plus Violet Jelly, Spruce Tip Jelly, Strawberry-Lemon Marmalade, Orange-Chocolate Marmalade and a great story from Turkey Foot Farm in the northern panhandle of Idaho about Growing & Making.
Get it Here & Get it Now!

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#recipeoftheday   #breadmaking   #englishmuffinbread  
English Muffin Bread 


5 cups (27 1/2 ounces) bread flour, All Purpose flour can be used also.
4 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon sugar
2 teaspoons salt (fine/table salt)
1 teaspoon baking soda
3 cups whole milk, heated to 120°F

Grease two 8½ by 4½-inch loaf pans and dust with the cornmeal. Combine the bread flour, yeast, sugar, salt, and baking soda in large bowl. Stir in the hot milk until thoroughly combined. Cover dough with greased plastic wrap (so it doesn’t stick to top of dough) and let rise in warm place for 30 minutes, or until dough is bubbly and has doubled in size.

Stir dough to deflate and divide between prepared loaf pans, pushing into corners with greased rubber spatula. (Pans should be about two-thirds full.) Cover pans with greased plastic and let dough rise in warm place until it reaches edge of pans, about 30 minutes. Adjust oven rack to middle position and heat oven to 375°F.

Discard plastic and transfer pans to oven. Bake until bread is well browned and registers 200°F, about 30 minutes, rotating and switching pans halfway through baking. Turn bread out onto wire rack and let cool completely, about 1 hour. Slice, toast, and serve.

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#weightwatchers FB page flooded with complaints / cancellations as fiasco of smartpoints rollout continues. …

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Crispy, tangy dill pickles as good for you as they taste, sugar and salt free, and just pennies a jar.
Heart-healthy sugar and salt-free dill pickles. Dee--licious.

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Store-bought pickles sadly can be really bad for you. It's nice to have healthy, homemade options again.
A sugar-free, salt-free recipe for Bread and Butter Pickles. Each pickle is only 2 calories with 0 mg sodium. (Compare with the norm of about 5 calories and 27 mg sodium per slice.) It's a good thing this recipe is so healthy, because these pickles are also so darn tasty you'll be through half the jar before you know it! Crisp, tangy and sweet. Pennies a jar.

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This was one of those wow moments! This image was the first shot I captured after setting up the camera. I opened the shutter, then there was a incredible flash and boom! The electrical field here literally made your hair stand up. Did not stay long! With my good friends from Tempest! #stormchasing   #lightningphotography   #clouds365   #oklahoma   #powerful
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