Moores Flour Mill

Moores flour mill entry view.

Looking down one of the four isles at Moores where my lovely wife stands.

Another isle at Moores flour mill.

I made a trip to our local flour mill that is very well hidden in our small town. It has been in business though for a pretty long time and has a very loyal following, plus their products are carried in many local grocery stores. Above you can see a few quick snaps we took while grabbing a few items we needed since we have gotten on a make our own bread kick.

They do grind and back all of their flours and most of their other items they offer. From cornmeal, to semolina, and assorted oats. They are also fully stocked with every starch one could think of, a variety of dried pasta, a few in house mixes (pancake, etc.), every kind of grain and dried bean one could want, plus a pretty fine spice area. The staff is super friendly and honestly if they were not a tad bit busy I would of asked if I could go into the massive backroom to get some more photos for all of you that are interested.

When we left to go to Moores flour mill we had a list that included the following: White bread flour, whole wheat bread flour, active dry yeast, and some rye flour. Well we picked up a 10 pound sack of the white and whole wheat flour (they go from 10lb to like 50lb plus). We also picked up a sack of active dry yeast, must be at very least 2 possibly almost 3 cups worth. Unfortunately they were out of the rye flour for the day (said check back tomorrow), but they did have pumpernickel which basically is the less but just less ground – we opted to wait for now. While checking over the spice area we did notice that they had some great deals and we ended up getting a large bottle of sweet Spanish paprika and some more dried marjoram (we just used the rest earlier this week). Then to wrap it up we also grabbed two locally produced soda’s for the ride back home.

Julia got herself a vanilla cream soda and I got myself a root beer. Must say that even though I drank it, and they were only .99 cents each – I just did not care that much for the flavor. Not sure if it was the sarsaparilla, the vanilla, the birch, the wintergreen, the sugar, or perhaps even the water. Whatever it was the spice blend just was not what I was looking for. I did not get a chance to taste the Vanilla cream soda, so that too will remain a mystery. I suppose to my next visit there I will grab a few soda’s to talk about on here.

Oh ya check this out:

• 10 pounds whole wheat bread flour.
• 10 pounds white bread flour.
• Huge sack of instant yeast, must weigh at least a pound.
• Large jar of sweet Spanish paprika.
• Standard sized spice jar of Marjoram.
• 2 Locally produced bottles of soda.
• Total cost – under $20.00 *we did bring in and use our own grocery bags, we always try to.

I am typically not a brand whore.  I will spend more on some brands over others but there must be a noticeable quality difference, beyond the popular label and what your friends think. I have tested assorted brands of canned tomatoes, brands of ketchup, canned beans, types of tuna fish both in oil and in water, you can pretty much name it and there is a good chance our family has tested it. Often the ones hawked on FN by the “celebrity” chefs do not come out as winners in my book. There are a few exceptions though and I am going to share one with you, well I will share one but must say several of their products are far superior to any others available out there. They are worth hunting down if you can. Depending on your market they may or may not cost more than some other brand – perhaps one that starts with the letters O R T E G.

So I share with you one of my pantry staples that I always have sitting in my “south of the border/Tex Mex” area. Yes before you ask I do have assorted areas of my pantry for certain cuisine types. Back on subject what I always do keep there is some assorted Hatch products. Normally the stuff I have the types that come in glass jars but during my last shopping trip they just had the canned varieties. I keep stocked up on both medium, and hot enchilada sauce, along with some canned roasted hatch peppers of both heats. In a pinch they both have infinite uses beyond the standards like enchiladas (which I did make this week). For example I find the sauce goes perfect when warmed and poured over a simple omelet, or toss a few of the roasted chilies onto a burger and the flavor explosion is hard to contain.

Hatch Green Chile Enchilada Sauce