What produce/ingredients did you buy or obtain today (2026)?

TastyReuben said:
Saw these at Kroger for the first time today:

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It’s labeled Artisan Dew Drop Cabbage…1/4 the size (maybe smaller) and twice the price of a regular green cabbage.
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It looks like a smaller version of the sweetheart cabbage I ordered today.
 
buckytom said:
Not much that is edible survives very long where I live. If it doesn't have spikes or isn't poisonous, it gets eaten by one or more of the local inhabitants.
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Same around here tho no large beasts where we are but plenty of smaller ones. Yet to see anything at all show an interest in munching it apart from me, people included. No one around here thinks or knows it's edible. Definitely on the pungent, peppery side.
 
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Made some vegan lemon curd. I curd a recipe that actually knows what taste is. None of that 2 tbsp of lemon juice crap... this one called for 250ml of lemon juice.

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Just need to work on the colour. The original recipe used turmeric for the yellow colour. Theirs looks great. Mine, looks neon (aka wrong).
I'll use saffron next time , it will complement the lemon nicely.
 
SatNavSaysStraightOn said:
Made some vegan lemon curd. I curd a recipe that actually knows what taste is. None of that 2 tbsp of lemon juice crap... this one called for 250ml of lemon juice.

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Just need to work on the colour. The original recipe used turmeric for the yellow colour. Theirs looks great. Mine, looks neon (aka wrong).
I'll use saffron next time , it will complement the lemon nicely.
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Interesting. Ive not come across turmeric in a lemon curd before. What's the thickener and is the turmeric flavour pronounced?
 
ZCook said:
Interesting. Ive not come across turmeric in a lemon curd before. What's the thickener and is the turmeric flavour pronounced?
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The thickener is cornflour/cornstarch, 40g of it. Ordinarily in non vegan, dairy based lemon curd, the colour comes from the egg yolks.
In vegan versions (or dairy free shop bought versions, usually the dirt cheap ones, ) the colour is added in with a colouring agent, otherwise it's kind of an off white colour from the lemon juice and zest. There's only ¼ tsp turmeric in it, between 2½jars, so I haven't noticed any obvious flavour. There's a lot of lemon flavour in it.
 
buckytom said:
My wife loves kombucha, but I have a few nicknames for it that I won't post here
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Yep - each to their own.
My DIL gave me some to try a couple of years ago and I thought it might rate as the most foul thing I'd ever drunk.
Had to wash my mouth out with a 12-yr old scotch.
 
SatNavSaysStraightOn said:
The thickener is cornflour/cornstarch, 40g of it. Ordinarily in non vegan, dairy based lemon curd, the colour comes from the egg yolks.
In vegan versions (or dairy free shop bought versions, usually the dirt cheap ones, ) the colour is added in with a colouring agent, otherwise it's kind of an off white colour from the lemon juice and zest. There's only ¼ tsp turmeric in it, between 2½jars, so I haven't noticed any obvious flavour. There's a lot of lemon flavour in it.
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Interesting again. Turmeric is great for strong colour. There's also annatto for colour if you can get it but saffron would be perfect as mentioned.
As vegan plus eggs was this version instead of a conventional lemon curd recipe re the butter content?
 
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ZCook said:
Interesting again. Turmeric is great for strong colour. There's also annatto for colour if you can get it but saffron would be perfect as mentioned.
As vegan plus eggs was this version instead of a conventional lemon curd recipe re the butter content?
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Was going to suggest annatto.

Bird's custard powder is basically cornflour coloured with annatto, so could be used. It has vanilla flavoring but that might be nice, not sure its available in AUS though...
 
ZCook said:
Interesting again. Turmeric is great for strong colour. There's also annatto for colour if you can get it but saffron would be perfect as mentioned.
As vegan plus eggs was this version instead of a conventional lemon curd recipe re the butter content?
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i have no shortage of saffron. I usually purchase it in 50g jars when it is on offer (from a dedicated saffron supplier). The quality has been amazing, and I have my own 400-500 saffron crocuses as well, though I have yet to work out the exact drying conditions for the stamen. One drying option brings out the colour, and the other brings out the flavour. You have to work out what your crocus needs in your environment, and the bulbs were only recently transplanted after a friend died of cancer. She gave me hers; I had about 25 crocus bulbs at the time, and we had planned to dig hers up and split them because they had been undisturbed for 20 years and needed separating, but then she got sick. She asked me to take them all, in her memory, because she knew her family would be selling the farm (her husband was 20 years older than her and died 6 weeks before she did). So I dug her clump up and there were far, far more than she had anticipated.
Morning Glory said:
Was going to suggest annatto.
Bird's custard powder is basically cornflour coloured with annatto, so could be used. It has vanilla flavoring but that might be nice, not sure its available in AUS though...
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I don't have annatto. I find the turmeric a tad "neon" and artificial. But the taste of the lemon curd is great. It is lemon through and through.
 
SatNavSaysStraightOn said:
I don't have annatto. I find the turmeric a tad "neon" and artificial. But the taste of the lemon curd is great. It is lemon through and through.
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That's why I suggest custard powder ( since you are using corn flour in the recipe). You could substitute it with custard powder.
 
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