Sooooo, do you have free time Saturday?
The future kitchen of BLACK DOG BISCUITS… and November 9 bazaar.
Tag: blanched peanuts
Black Dog Biscuits will be back mid-week!
August 11, 2024: We have to skip today’s Handicraft House market.
TS has to replenish her stock, and recover a bit from the fantastic markets. PN is working on his shoulder physio (and is a bit grumpy about it). Weather-permitting, you can see us again this Wednesday @ The Tobermory craft market.
Both. It depends upon the situation, no?
Are you a leader or a follower?
Huh… I didn’t know that about these dog cookies!
As we are settling into our temporary home here in Lion’s Head, your Black Dog Biscuit creator shared the following bits of trivia about the product with me (as I finagle with my chores’ list).
- Sweet potato flour. It’s not purchased ready-made. It takes 2270 grams of raw sweet potato will make 446 grams of dried sweet potato flour. This is after peeling, (razor-sharp) mandolining, dehydrating for 15-24 hours, and milling the sweet potato flakes! And yes, I insist TS use a butcher’s chainmail glove (especially after witnessing a recent mishap [cringe]).
- Preparing fresh Black Dog Bisuits for packaging. To make the dog cookies shelf-stable, TS further dehydrates them for 10-12 hours. This gives the Black Dog Biscuits that characteristic crunchy texture (that dog’s adore). By the way, I like calling the food dehydrator and jerky maker the “SnackMaster Y2K”! Oh yeah! 🙂
- The peanuts are raw, not roasted. While the legumes are blanched (to deskin them), the peanuts are only baked only once (to preserve their nutritional value).
