speaking of white worcestershire sauce jogged my memory – i was back in the u.k. this summer and came across white malt vinegar – has anyone seen it here as my sister used it in a couple of recipes that i... (0 replies, last updated by Alison September 9, 2005)

Anyone know where one could find White Peach Puree in Manhattan? Yes, the notion is Bellinis for New Year’s. For some reason my fridge is choc-a-block with prosecco. Thanks so much and Buon Capo d’Anno (2 replies, last updated by DesignerBoy January 6, 2006)

I am still in heaven after my meal at Chimichurri Grill, and part of what made it so great was the white bean & sage puree they served with the bread. It was so smooth I thought they’d given us some mashed potatoes... Anyone... (1 reply, last updated by the supersleuth January 9, 2005)

. However a whole wheat bread may benefit more from added sugar. There are a couple of reasons why your malt extract is not as sweet. It may not be pure maltose, and maltose does not taste as sweet (to humans) as sucrose. Maltose... (6 replies, last updated by Channa April 6, 2009)

“Wow” is right. If EVER there was a subjective, purely-a-matter-of-taste question on malt whisky, this is it! Personally, I prefer Highland malts — distilleries such as The Macallan and Highland Park, for... (94 replies, last updated by Meann April 16, 2008)

Malt powder, aka didactic malt powder, is pure maltose, the sugar you get when you ferment barley. Malted milk powder is maltose plus powdered milk and other ingredients. The two are not interchangeable, so be sure to use what... (9 replies, last updated by ziggylu December 16, 2008)

I’ve found it usually with the chocolate milk mixes (Nestle Quik, Ovaltine, etc) in grocery stores. It’s just a powder in a little white plastic canister, made by Carnation (I think). Our grocery store also has... (5 replies, last updated by Danimal July 20, 2007)

? I mean Anglo-style, not Latin batidos (though I do realize that banana shake was right on the line). I tremble to even ask, but has anyone by ANY chance found (holy of holies!) a chocolate malt made with Horlicks? Asians know... (58 replies, last updated by Amin (London Foodie ''OrientRice@aol.com'') May 27, 2005)

Hey all, I am aiming to make a Potato and Chestnut Puree from the Silver Palate Cookbook. I spent the day seeking out a 1 1/2 lb. can of unsweetened chestnut puree, as the recipe calls for, but to no avail. Any ideas on where I can... (1 reply, last updated by piccola October 1, 2007)

So I’ve had a jar of sweet chestnut puree taking up space in my cramped cupboard for an obscene amount of time. Does anyone have a suggestion for what to do with it, besides ice cream? That’s the only thing I’ve... (11 replies, last updated by Kate October 6, 2005)

I use barley malt extract in my no-knead bread. 1C white bread flour; 2 C whole wheat flour; 2 tsp salt; 1/8 tsp rapid-rise yeast; 2 heaping soup spoons barley malt extract; 1-5/8 C water. It makes a wet dough but is very good. (1 reply, last updated by mnosyne August 22, 2007)

Two good Irish single malts are Bushmills 10 yr old single malt (around $30) and Tyrconnel pure pot still single malt (around $25-27). Being an avid whisky drinker, I really think the single malt Scotches are far superior, but of... (3 replies, last updated by schpsychman September 30, 2003)

Velda Mae, If you are substituting for sugar and want that malty taste, you want pure barley malt powder, not malted milk powder, which contains powdered milk and other stuff in addition to malted barley (and sometimes malted... (22 replies, last updated by Zeldog September 30, 2009)

I’m experiencing a craving for what ammounts to malted milk balls covered with a crunchy sugar coating. I don’t want to waste my money/time/calories on a blah product. Who makes a good malted milk Easter egg? It... (3 replies, last updated by holly March 31, 2004)

Not sure if this is the right place for this or not, but I had a malt beverage in Costa Rica that was...interesting. I bought it thinking it was beer, or at least alcoholic, but it was just a syrupy-sweet, non-alcoholic... (7 replies, last updated by Bat Guano July 23, 2007)