Pappadum Preparation Pointers
Q: I purchased some pappadum (papad) at the Co-op, but found that there were no preparation instructions in the package. Can you help?
M.A., Grantham, NH

REPLY: Pappadams can be cooked in many ways, depending on personal choice. They may be grilled, roasted over a flame, or deep-fried. They may be cooked in advance, and they taste good warm or cold. However, don’t prepare pappadums more than an hour before the meal because they will wilt and go leathery.

For fried pappadams: Heat oil in a large kadhai (a traditional deep, wide mouthed vessel, with handles on both sides, used for deep-frying) or wok. When nearly smoking, reduce the heat and drop in pappadam.

It will instantly change color. The whole process takes seconds so have slotted spoon and paper-towel lined plate ready. Do not allow pappadam to turn brown or black. Drain the pappadam well and remove to a plate.

To grill: Place pappadums under a medium hot grill until bubbles appear on the surface of the papad and the color turns from translucent to opaque. Then turn over and repeat the process. Place at least 1_ inches away from the grill to prevent burning.

To roast: Use non-flammable tongs or chimta (traditional long, flat tongs with blunt edges, used for making chapatis) to hold the pappadum and roast over an open flame. Quick and frequent turning is required to prevent burning. As soon as the papad has changed color, curled up, and become crisp, it is done.

From "Your Indian Kitchen" website: www.rasoia2z.com/recipes/papad/papad1.htm.

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Allergy Concerns
Q: Would it be possible to remove the open barrel of peanuts from the produce area to another, more distant, place? My son is allergic to peanuts, and anyone could accidentally contaminate the fresh produce with peanut residue after bagging the nearby peanuts.
Anonymous

REPLY: Thank you for bringing this potential problem to our attention. We have moved the peanuts to the bulk department in an effort to eliminate cross-contamination of produce by customers and staff. According to a representative of the Food Allergy Network (1-800-929-4040), food allergy sufferers are advised to avoid foods sold in bulk because of the real possibility for cross-contamination between safe and unsafe products.

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A Borlotti By Any Other Name…
Q: What are borlotti beans and do you carry them? They appear in a number of recipes from Italian cookbooks.
Anonymous, by phone

Borlotti beans are an Italian variety of kidney-shaped, medium-sized dried bean with a distinctive taste and texture. Their beige or pink skin is mottled with burgundy-colored speckles. Although we do not carry borlotti at the Co-op, Vermont cranberry beans are a close relative. You can also substitute pink kidney or pinto beans. These are available in our bulk foods department, and like most dried beans, require soaking or precooking to hydrate them for use in a recipe. Be aware that, although these beans sport a fancy and decorative outside skin, the characteristic mottling disappears during cooking. For faster preparation, we also carry canned kidney beans and pinto beans in our grocery department.

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