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[penguinofhonor]

Those properties are because it has negative moisture relative to living things. A paper towel will soak up liquid from honey, I don't see why a relatively dry piece of bread wouldn't.

[Catmeat]

So i have been thinking about a dessert recipe. So its basicly a sweet mac' 'n' cheese.
So something like a sweet cocoa pasta, white chocolate sauce and perhaps a creme brulle kinda toping to it.
I just havnt a clue on where to start with the pasta let alone make it macaroni. I could make it spagetti though.

[Reelya]

Those properties are because it has negative moisture relative to living things. A paper towel will soak up liquid from honey, I don't see why a relatively dry piece of bread wouldn't.

A quick google (not exhaustive search) suggests that honey contains less moisture than bread. Bread has about twice as much water % per weight as honey according to the first few links I found. Think bread vs toast. It's just deceptive because the sugars in honey form into a paste, which we perceive as a liquid, whereas the spongy form of bread makes us think it's a solid. Liquid =/= water, and solid =/= dry.

[Blargityblarg]

Honey also has the thing of sugar being suuuuuuper fucking hygroscopic; i.e. it will pull moisture out of its surroundings and bind to it really, really effectively. I'd expect the weird bread texture is just a thin layer of surface bread that the honey has soaked into and subsequently dried out, like making croutons in the oven. Also note that dry and stale are not the same thing in terms of bread

[scrdest]

Also note that dry and stale are not the same thing in terms of bread

Opposite, in fact. Bread goes stale by taking up moisture, which messes with the structure of the starches. It doesn't feel more moist, because chemical magic.

[Blargityblarg]

Also note that dry and stale are not the same thing in terms of bread

Opposite, in fact. Bread goes stale by taking up moisture, which messes with the structure of the starches. It doesn't feel more moist, because chemical magic.

Not quite; staling is a common term for starch retrogradation, which is where the starch granules that had absorbed water and broken up during cooking lose that water again and shirnk down, reforming (though not even remotely close to perfectly so). It does mean that staled bread that's been kept in a sealed environment tends to get wet; the condensation on the inside of a breadbag kept in the fridge or freezer isn't all just atmospheric moisture!

[Sappho]

I just cleaned out my pantry and found a big airtight container of soy drink powder. (It's not a protein drink or anything, just regular soy drink powder.) Unflavored and it tastes like balls. I bought it ages ago looking for something lactose-free to put in tea and coffee and hated the taste so much I put it away and never touched it again.

Does anyone know of anything useful I can do with this, other than just tossing it out? It's certainly nutritious, I just don't know what I can do with it that it won't ruin the taste of. I don't like soy milk even fresh, and the powder is just horrible. I hate waste, but if I can't find a good use for it I'll get rid of it and use the container for something more useful.

[Sheb]

I find that soymilk works fairly well in pancakes, you could give it a try.

[Sappho]

I'll keep that in mind. I don't make pancakes often, but I suppose I could. On the other hand, I should point out that this stuff tastes as much like soy milk as powdered milk tastes like real milk. It's really, really nasty. It's got this harsh flavor that seems to take over whatever I put it in. I learned the hard way not to ever put it in coffee or tea. I mean, I don't like the taste of regular soy milk, and this powder is just orders of magnitude worse. I put it in mashed potatoes once, hoping to make them creamier, and ruined the meal.

I may just have to toss it out. But there's a chance it might work okay in something sweet, if there's enough other flavors to drown it out... I suppose I should try that before dumping it in the trash.

[Reelya]

idk, the stuff could probably be used to thicken curry sauce or the like as well. Any strong-flavored sauce that you can mix a little of the powder with.

Another idea would be to use some of it in baked goods. In a finished dry form it might be easier to just chow it down.

[Osmosis Jones]

Vegan mayo? Huh.

In other news, I just bought some buckwheat and barley flours yesterday. It's experimenting time

[penguinofhonor]

I'm a big fan of buckwheat! I always make brownies using it, and occasionally I've made buckwheat waffles or pancakes.

[Avis-Mergulus]

Do you guys eat buckwheat porridge, though? It's such a massive staple over here, but I'm not sure if I've ever heard anybody outside the former USSR mention it, and I was always curious about that.

[Vector]

-snip-

[penguinofhonor]

Funny, I almost responded to this by saying that we don't really eat buckwheat or porridge in America. But Vector's response made me realize we do eat porridges, we just really don't like to call them that. We've got oatmeal porridge that we just call "oatmeal" (dry oatmeal is just called oats), and grits are kind of a corn porridge. Cream of Wheat is a less common one.

None of them are particularly popular, at least among people I know, and they're generally perceived as old person food. This is the least true with grits, but they're largely a regional thing in the South, so everyone else brings down the grit average a lot. A shame, too.