Wabbidashery… aka, The Heritage Heaven Tour
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I work as an R&D chef for a food ingredient sales company. We also own a brokerage in the Kansas City area and have an office in Atlanta too. I mainly spend time in our little kitchen/lab space in MN but I travel around the country some too.
Fun (or not so fun) fact: my career has been based in a 3 mile radius for the past 25 years. At a country club just down the road and then here to my new spot. That doesn’t factor in my countless private chef parties I do on the side.
Anyhow, we represent food ingredient suppliers from all over the world and sell to large food companies across the USA/world.
You can find products we have had a hand in developing in Costco, Walmart, Aldi, in airline meals, convenience stores, coffee shops and basically anywhere you get prepared foods.
world tours:
888 Fat guy chocolate WT
Mad Red x2
Wabidashery -
Beatiful start of your leg @jordanscollected
Ready for some beautiful food and horses! -
The jacket couldn’t have arrived at a better time. We haven’t rode much this winter. They close the trails due to wet conditions so the horses don’t destroy the trails.
We have 2 horses, Beau (16) and Nola (9). Beau is trying his best to fill the giant hole left by Firefly’s passing in our family. He’s a quirky fun big moving Tennessee Walker with a very friendly personality.
We got out for a ride today in one of the Three Rivers parks on a blustery hot/cold day which was mostly spent trying to keep Beau from eating the grass he so sorely misses in his barren pasture.
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Thanks everyone! More to come.
And @SKT they love a good “howdy”. I’ll add in a hat tip
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@jordanscollected That looks so good on you!
That's a really interesting job! (Side note: I was a chef for 26 years, so I love that you're doing a job like this. Any way to get out of the restaurant grind is a win in my book.)
I have a question for you that you might be able to answer: I have an allergy to sunflower oil, and it's showing up in more and more foods lately, and making it really difficult to eat things blindly without intense scrutiny and it honestly sucks. Because if I slip up and ingest some, it's going to ruin my week. Are you using sunflower oil in your R&D or recipe development, and if so, why? Maybe you're not, and that's a really good thing. My guess is that it's incredibly inexpensive and has some "health benefit" that fits into whatever trendy health craze is going on. So when a company replaces canola oil with cheap sunflower oil, my immediate thought is that it's due to corporate profits.
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@Mizmazzle we haven’t done any horse camping as you described. What we want to do is take them to a horse themed B&B (there one in southern MN and more we know of in South Dakota in the badlands). Basically you have a small cabin with accommodations and you have private pasture for your horses and there are miles of trails to ride on. Maybe a goal for this summer/fall.
@seawolf the main oil used in industrial foods in the U.S. is, as you mentioned, canola oil but even more prevalent is soybean oil. The type of oil that is chosen is decided for a number of reasons. 1. Cost 2. Flavor impact (soybean oil has very low flavor so you see it in fried foods and dressings) 3. Allergen 4. Smoke point 5. Health benefits (coconut oil or avocado oil) 6. Function (Hydrogenated oils)
Mainly I see companies trying to remove soybean oil from products to remove the soy allergen, and many turn to sunflower oil as an alternative. I represented a company for about a year that was growing non-gmo sunflower seeds and extracting the oil here in Minnesota. It was seen as a health benefiting oil. I also see some of the higher end brands (like Spectrum) selling organic sunflower oil for big bucks, for the health benefits and high smoke point.
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@jordanscollected I guess I was wondering if you had an answer to why anyone would use sunflower oil. Canola and soybean oils are both neutral in flavor and have high smoke points, so they're ideal for a lot of applications, as you mentioned. But I cannot for the life of me figure out why there's been a recent shift (the last decade) towards sunflower oil. It's not an idea cooking oil, so besides corporate greed, I can't come up with any reasons why it's being used.
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@seawolf im going to keep an eye out for brands switching to sunflower oil from soybean oil or canola. Soybean I can see due to allergen concerns but I would think sunflower would be more expensive than canola. If you have any specific products you have seen let me know.
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Today we met our friend out at the Watt Buddhist temple to celebrate the Cambodian New Year. The line of cars to get in stretched for miles in both directions. There are tons of rituals and blessings and music and Cambodian food. Many of the food stations have people fly in from Cambodia just to cook for this festival.
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Last night we had family over for UFC 300. Fun and very long night of fights and the Ooni came out for the first time this year. I made pepperoni for the kids and sausage onions and romesco for the adults (I ate some kids pizza).
I use a long cold fermented dough that rests on the counter for 24 hours and then goes into the fridge for 3 days before the forming and final rise.
Pics of the horses eating is showing where the term “having a hay day” came from. 2 fresh bales make for happy horses.
world tours:
888 Fat guy chocolate WT
Mad Red x2
Wabidashery -
@jordanscollected Great posts! had an incredibly similar Saturday night -home made pizza and UFC 300... still shaking off the excitement of that BMF fight
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Thanks @Mizmazzle!. I don't usually call it "chef", i typically refer to myself as "an idiot who made a poor career choice" when i was younger.
@flannel-slut The BMF title fight was awesome, but would have been even better had JG's nose been broken at the end of round 1. The women's championship, while extremely controversial, was a great fight. Neither fighter remembers most of the fight they were so out of it.
other than that we had a bunch of lopsided wins or (looking at you Aljamain) boring fights.
