Anonymous wrote:

Anonymous wrote:I have shopped extensively over the past couple of weeks, and the only thing that I couldn’t find was meringue powder (it’s used a lot for Christmas baking). All of the things that were in short supply last spring were well stocked.

What do you use that for?

DP - royal icing requires either meringue powder or egg white, preferably pasteurized. I can’t be bothered to pasteurize eggs and can’t ever find the pasteurized kind at the store so I use meringue powder.

Anonymous wrote:I have shopped extensively over the past couple of weeks, and the only thing that I couldn’t find was meringue powder (it’s used a lot for Christmas baking). All of the things that were in short supply last spring were well stocked.

What do you use that for?

cinnamon sticks.

Anonymous wrote:

Anonymous wrote:Why do white people use cloves?

To make pomanders!

Lol!

Not pp, but I throw a few whole cloves in my homemade soup stocks. I use them in mulled drinks (cider, wine), homemade tisane drinks, and fruit compotes. Occasionally in something like rice pudding. I also use choices in baking, but usually ground cloves for that.

I bought the smallest bag I could find at an Indian store well over a year ago, but it was still pretty large. I am still working on it. I keep it sealed and the fragrance remains strong.

Anonymous wrote:

Anonymous wrote:Stocking up why?

Yes! Had to go to 3 places to find it. Same with light corn syrup at thanksgiving. A few weeks ago I could not find canned green diced chiles anywhere.

PP. I meant 3 places to find molasses

Anonymous wrote:Stocking up why?

Yes! Had to go to 3 places to find it. Same with light corn syrup at thanksgiving. A few weeks ago I could not find canned green diced chiles anywhere.

Anonymous wrote:In general its been fine but add things will turn up running out at multiple stores but return a few weeks later. Its hard to predict.

1. Coffee filters
2. Powdered sugar
3. Hollandaise sauce mix
4. Frozen apple turn overs

I have learned something new today. What do yo add to hollandaise sauce mix to make it into the final product? Is it actually easier than (or as tasty as) the traditional egg yolk/lemon/butter method?

Anonymous wrote:Why do white people use cloves?

To make pomanders!

Why do white people use cloves?

Anonymous wrote:Whole cloves.

I've tried at least 5 or 6 places and they're all out.

Indian store

Anonymous wrote:Rye flour - can’t find it anywhere for several weeks now.

That’s the flour for a sour dough starter so...

We stock up on canned soups and quick foods. My theory is we will eventually eat them, they have a long shelf life and if we end up getting sick, we will not go out to shop. I know from past experience that when sick the appetite usually goes, so soup fits the bill.

The only shortages we are seeing are paper towels and tp - still!

Rye flour - can’t find it anywhere for several weeks now.

Anonymous wrote:Whole cloves.

I've tried at least 5 or 6 places and they're all out.

I just got a bottle at Whole Foods.

Whole cloves.

I've tried at least 5 or 6 places and they're all out.