SPQR Everything Bagel Seasoning – Item of the Day — 8 Comments

  1. I made this for lunch.  I live in a food desert, so had to make some substitutions:

    I had no almond flour, so used coconut flour.

    No Xanthan gum, so I used a tablespoon of vital wheat gluten.  For those sensitive, omit.

    The rest as published.  Not bad at all.  Next time I will allow to rest about 10 minutes before baking.

    Thanks, Jack.  (Going on 6 weeks without using any insulin.)

    Keto has changed my life.

    • If you are going to make chaffles often it is totally worth ordering some almond flour and xanthan gum.

  2. I use the OTHER offering from Trader Joe’s… “Trader Joe’s Everything but the Bagel Sesame Seasoning” because it is certified kosher by the O-U (a widely accepted kosher certification agency).

    As far as I can tell, there is no certification mark on “SPQR Everything Bagel Seasoning.” Apparently the label says “kosher certified,” but it doesn’t say who the certifying agency or individual is. Thus, I will have to contact the company to ask. Trust me. I’m not going to bother. This is how many kosher certification agencies like the O-U can charge good money to allow their trademarks to appear on the label. The food company knows that they will get additional sales to offset the cost of certification.

    How does this apply to the Survival Podcast?

    Well… if you want people to choose permaculture certified food products, then you will need some way to identify them without the government getting overly involved like they did with so-called “organic” products. Trademarks fit the bill. Each private permaculture certification agency should build its own reputation and gain the trust of the public. Thus, if Jack Spirko slaps his trademark on the label (the guy in sunglasses and headphones), people will trust the trademark because Jack is trusted within the community. Wheres, if the label only says “permaculture certified” people will not know who said so or what that even means, and having the government define what “permaculture” means takes us down the road of “organic”. I sure don’t want that.

    Alex Shrugged


  3. Ok, Dorothy totally sold me on making these crackers. She should do a whole series on “keto quickies in the kitchen” or something like that.

    I’m not so big on the seeds part of that seasoning but I have a great substitute in mind. Thanks.

  4. So I just tried making the crackers, but not so successfully. I started with a flour tortilla, not the low carb kind, because that’s what was here, just for the process. I used my toaster over at 300°, and when I came back to check at 9 minutes, they had already went too long. I’ll have to try again at a little lower temp and check much sooner.

    But for seasoning, I used salt, garlic, basil and dill, which I happen to prefer. I’ll be trying again soon with a little closer attention.

  5. In addition to coconut flour, do you have any suggestions for an almond flour substitute?

    • None I have tried, you could try another nut meal and lets be honest that is what nut flours are. I have used hazelnut and pecan in some other things with decent results.

  6. An observation. Insights are welcome.

    I made the chaffle recipe over the weekend using a traditional size (7″ diameter versus the 4″ Dash) waffle iron. The result was one 5″ diameter chaffle. That is an area of 20 square inches. A 4″ chaffle would have an area of 13 square inches (total area of 26 square inches for two).

    The local stores don’t sell Sargento 4 State Cheddar so I used the cheese already in my fridge. It is a finely shredded cheese so I used it straight from the package, no additional chopping.

    After I measured 1/2 cup of cheese and dumped it into my Anchor Hocking 4 cup measuring cup, I noticed it looked less than the amount of cheese in the video.

    In the video, 1/2 teaspoon (not 1/4 teaspoon as listed on the 9-15-20 Item of the Day) of xanthan gum is used so I used that too.

    I used a chicken egg, large. Do duck eggs make a big difference?

    I used a 1/2 cup measuring cup and measuring spoons (tablespoon, 1/2 teaspoon). Could that make such a difference?

    I know this isn’t rocket science but I prefer to achieve a recipe’s intended results a few times before deciding whether or not to start tweaking it.