Cooking & Baking

I had the day off (working tomorrow) and had a lot planned, so we hit Cecil's. Second only to Lincoln Del, and the Del's been closed for decades. I had blintzes and DH had a huge hot pastrami. We hit the bakery on the way out, had rugelach and hamentaschen on the way home, and there's challah to toast for breakfast. It's huge, so half is already in the freezer. I can afford the calories; I've shoveled the driveway hump twice in 24 hours.

The main project was canning another 7 pints of 'hamburger slop', which is actually pretty good. The pancetta is finished curing, so I rinsed the cure off it, covered it in cracked black pepper, and put it back in the fridge for another week to dry out. Next weekend, I'll cut it into reasonable chunks and freeze them. My hands reek strongly of black pepper and I'm considering making the Christmas coquito early just to have a different taste and smell in my senses. (Coconut and rum; what could be bad?) Ah, well, probably not.

So, I see my grocery store is completely out of eggs and there's a shortage. Anybody have any experience with powdered? I wouldn't even consider eating them straight up, but I wonder if they're acceptable for baking. I use powdered buttermilk for baking all the time, and I wouldn't drink that. But powdered egg reviews seem to be consistently - pretty bad. I can live without eggs if I need to.