>>657197>if he was using washed or fresh eggsDoesn't matter when hydrated lime is involved.
>Do you have a recommendation for dried veggie powder that would go good with that?Spice mix: 1 part cumin powder, 1 part cayenne pepper powder, 2 parts black pepper powder (I use this on most everything that needs some pungency.)
Veggie powder mixes:
A: 1 part garlic powder, 1 part onion powder, 2 parts pumpkin powder
B: 1 part garlic powder, 1 part onion powder, 2 parts green bell pepper powder
C: 1 part garlic powder, 1 part onion powder, 2 parts mushroom powder
D: 1 part garlic powder, 1 part onion powder, 2 parts tomato powder
E: 1 part mushroom powder, 2 parts broccoli powder
Mix A is good for sauce thickening
Mix B is great for any meat dish
Mix C is good for white sauces
Mix D is good for red sauces
Mix E is good for cheesy sauces
Powders:
-Pumpkin: aka "pumpkin flour" great for replacing a portion of flour in your wheat flour recipes and great for adding body to soups and stews. Google "pumpkin flour" recipes.
-Green Bell Pepper: adds amazing flavor to just about anything.
-Spicy Pepper: I prefer Hungarian Wax. When you want spice this is great for both spice and flavor.
-Portobello Mushroom (pizza mushroom) [Agaricus bisporus]: adds nutritional value to anything without adding overpowering flavor.
-Oyster Mushroom [Pleurotus ostreatus]: great for adding a mush stronger mushroom flavor to things.
-Tomato: A little can go a long way for flavoring. Try using heirloom varieties.
I recommend getting a cheap grain mill like,
http://www.amazon.com/ABC-Cork-Victoria-Traditional-Grain/dp/B001D6KETChttp://www.amazon.com/Corona%C2%AE-Corn-Grain-Mill-Hopper/dp/B00838YC5AWhich does a course grind for cornmeal. It works well for dried veggies like the peppers in this video. For a finer powder, use an electric coffee grinder or expensive stone plate flour mill or the a stone plate for the Corona/Victoria mill,
http://www.nazko.com/corona_stone_kit.html