NVNVGirl
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Posts posted by NVNVGirl
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Made by Nestle, sort of a coffee-flavored honeycomb biscuit affair coated with chocolate. If you really feel strongly about them, you might consider signing the Coffee Crisp petition:
I signed the petition! I love Coffee Crisps and I dont' even eat candy bars! They're the best as far as I'm concerned. I have friends from Canada who used to send them to me, but I kept forgetting what they were called....all I could remember was they were light and crisp and good and the wrapper is purple and yellow isnt' it? I think it would be great if they sold them here in the US..and then I want them to start having those C. Howard's Violet candy in all the stores again. (altho I can get them at Cost Plus sometimes).
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Fluorocarbons like Teflon heated well above 500F can give off smaller molecule hydrocarbons down to HF that is indeed harmful to birds. However, the concensus was that there are a lot of other fumes from cooking that are detrimental to birds and that they should never be kept in or near the kitchen or kitchen fumes. I think the human death thing from this is an urban myth unless there is some extreme circumstance. That one comes up every so often and is usually debunked. But, birds are very sensitive and should be kept from ALL cooking fumes. The compounds just from browning reactions aren't too nice either. There are a lot of reasons to keep a bird out of the kitchen. I would just do that and not give up my non-stick omelet pan.
I agree and disagree with your statements. #1. There HAVE been human deaths attributed to teflon poisoning (ie: leaving a pan on the stove and falling asleep; perhaps in a drunken stupor, but whatever...the guy died) I'm a critical care nurse and I've SEEN people with teflon poisoning on ventilators. It's not just an "urban myth". And yes, birds shouldn't be in the kitchen to begin with. However, if a teflon pan is overheated, the bird isn't in danger only in the kitchen...the fumes can go throughout the house and harm them. Obviously, the further away they are, the less chance of that, but there are a lot of apartment dwellers with birds. I've got several birds and when I lived in my apartment, they were never in the kitchen, but I can't tell you how many times I got involved in a conversation on the phone or someone came to the door and forgot that I'd set a pan on the stove to heat; only to find it smoking and have to drag the bird cages out onto the patio. I finally figured it wasn't worth it....and disposed of the teflon pans.
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I agree that meyer lemon curd is wonderful. But so is Meyer Lemon Marmalade...you can use it as a glaze on chicken and fish too...plus, it's really pretty
and sunny lookingMeyer Lemon Marmalade
6 Meyer lemons (1 1/2 lb)
4 cups water
4 cups sugar
Special equipment:
Cheesecloth
Kitchen string
6 (1/2 pint) Mason type jars, sterilized
Halve lemons crosswise and remove seeds. Tie seeds in cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5 qt. nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 min. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 min.
Ladle hot marmalade into jars, filling to within 0/00 inch of top, Wipe rims with dampened cloth and seal jars with lids.
Put jars in water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer wtih tongs to a rack. Cool jars completely.
Marmalade will keep, stored in cool dark place up to one year.
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:drool:
Methinks we need a new emoticon to go with that opening espresso maker on Schielke's link!
Wow! And shipping is FREE!! Whatta deal, LOL.
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I have one of those DeLonghi espresso makers too....it was the first espresso maker I ever had. I think it did a great job actually, and I still have it as a backup in case of the Krups "Il Caffe Bistro" meltdown. In fact, I think it did a better job of espresso. I ground my coffee very very fine...not quite powder, but close. It takes a little longer for the water to go thru it, but it always came out perfect. The Krups I've got has the same problem with the milk steamer in that you have to hang it off the edge of a surface; the only difference is the Krups is a much bigger machine (it's got a coffee maker also), and for some reason, doesnt' seem to do as good a job of heating the milk; it froths it but it's not very hot. Maybe I just have too much milk in the container. And just in case you don't already know, soymilk froths the best of the milks. Or skim milk, but you just dont' get the great taste when you are wanting a latte. I don't think I'll ever give up my DeLonghi espresso machine!
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This is indeed, not a food myth. Any responsible bird owner would know this; there are hundreds, probably thousands of people who have been heartbroken by the demise of their beloved parrots because of teflon poisoning....teflon heated to a high heat is toxic...and not only to birds....birds just happen to be more susceptible to it (kind of like the canary in the coal mine). The problem isn't just when you heat it up....the problem usually happens when people go away and forget it's on the stove. There have been humans who have also died of the teflon poisoning from overheated teflon. I do have parrots and other birds and used to have teflon pans..but even the most responsible cook can get involved in something else be it the telephone or whatever...and it doesnt' take long for the fumes to overcome a bird. I realized, thank goodness that I'm not infallible even though I try to be cognizant all the time when I've got the stove on, but as we all know, shit happens. So I got rid of the teflon. It's not just teflon either....there's several nonstick coatings that pose the same problem. It's not a huge problem I think to people who don't have animals in the house or are much more watchful when they cook....but if you've got parrots or any birds, getting rid of teflon will save you a lot of heartache. If anyone wants any info on this, I'd be happy to direct them to the appropriate sources; just PM me.
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Weber does do good grilling books although I believe Williams Sonoma does better.
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I am a certified personal trainer and an RN. I can guarantee you that 8 glasses of water is really a guideline minimum. Water is one of the very best things for anyone to consume (providing they're not in congestive heart failure or kidney failure). It not only cleanses your system of toxins, it also keeps all your "innards" working smoothly. AND it makes your skin a whole lot better. For weight loss, it's well known that drinking a lot of water helps to fill you up so you aren't so ravenous. And, as several others have pointed out here, if you are doing any type of exercise or weight training, you need to be drinking MORE than 8 glasses of water. I probably drink close to 2 gallons of water most days. I'm never sick. And I've got great skin. Don't ever minimize the importance of water while I'm around
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Busboy, I'm so glad you came back and posted your recipe...I was wondering about it after you said it was so great! I have a question which might be totally stupid, but I just made oyster stew for the very first time on Christmas Eve and had been told to get the "Selects"....however, the grocery I went to had only one type in the jar....(I'm in S. CA, also, and our grocery workers are on strike still, so it's not easy to find some things here at the moment). And the ones I got had no label saying what grade they were at all. I got lucky I guess, b/c they were EXCELLENT, but for the next time ( I definitely want to try a couple of these recipes here and see which one suits our taste best), what should I be looking for? The ones I bought were in maybe a 4 oz jar? Does that sound right? I got 2 jars and it was just right for 2 of us...lots of the broth left over tho
Oh, and BTW, I've used that Heinz chili sauce in a LOT of things! It's kinda weird,but sometimes, it's just exactly what ya need!
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I am in total agreement with Schielke...Body for Life is the way to go if you want to lose weight, gain muscle and look awesome! Oh...and it's healthy! Bill Phillips is my hero
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There's only the two of us and most of the week, dh isn't home. We have a small table at the end of the kitchen and when we are home to eat, it's set with placemats, candles and cloth napkins (I don't even own any paper napkins; they've always bugged me for some reason). We use the dining room which is set to the nines when we have any company. Yeah, I know, I need a life but I enjoy doing tablescapes. When I'm home alone, I usually eat at the kitchen bar and regardless of who's there or where we eat, the television is never on during meals and there's always music....usually jazz, blues or light classical. It's pretty much the same as when I was brought up except I had 4 siblings to bicker with at the table.
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Is anyone else tired of seeing Korbel "Champagne" commercials on TV yet? I swear every second one seems to be from this house. The Bolla commercials have been getting heavy rotation too.
I haven't even seen one ad for Korbel. In this area, it's that damned milk commercial with the little kid with the peanut butter on the spoon and the dog...and they play it like every station break during the morning news.....no wonder that ANNOYING music keeps popping up in my head!
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Thanks for enlightening me. No acreage in my family ....my uncle has coffee trees in his back yard; just like about 80 percent of the other homes up the hill
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Oh my goodness, Susan! I love all these different recipes for oyster stew. To tell you the truth, I'd never even heard of it till we ran into a friend of ours in a restaurant and while we were waiting for our table and having a drink she showed up and we got into a conversation on where to buy good fresh oysters in the desert. Turns out that she and her mom's Christmas Even tradition has always been oyster stew. My dh chimes in with "oh gosh, my mom used to make that and I just loved it"....well...egg all over my face, LOL...so I thought...I've got tons of friends on the East Coast (where I imagined this would be prevalant, LOL), so I figured I could do this. I got lots of different recipes and customized it to what I thought we'd like...and OMG....what a delight! I am so torn between having something so delicious on a semi regular basis and saving it for special occasions. I think I will, indeed save it for special occasions...but ....LUCKY me, I can experiment while dh is gone and come up with just the best combination of ingredients...I'm open to most anything that's been tried and true
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My uncle just moved to Kona about 2 yrs ago and has coffee trees that have just started producing so I wouldn't put him in the professional catagory ....he only has enough production to make for himself and his wife and for friends and family. He's got some little machine that separates the chaff and if you are intested I'll find out from him what it is etc. I don't think it's exorbitantly expensive (altho, I think he may be borrowing it from someone he knows...another "detail" I overlooked) but I do know his little coffee roaster is his and it's really pretty small...he roasts the beans out in his garage. If you want any details I would be happy to find out for you...i"m in contact via email with them all the time. The machine that separates the chaff seems to be a fairly large machine....but I can get all the det's from him if you like along with photos.
What I mean to say, is that my uncle is a home based thing and he maybe has 30 trees at most (us athletes are SO self centered, lol...I didn't get all the main details), but he's so far from professional other than the qualilty of his stuff...he does it all on his patio and in his garage.....so I think that would qualify as a "home roaster"???.
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Chardonnay, pinot noir and pinot meunier. In my opinion, Korbel sucks and has always sucked. I think at one point in their history, it was made from riesling. It sells well because it is CHEAP.
Mark, I totally agree with you...it DOES suck...however...there's a whole lot of people out there that can't afford better or arent' educated about other types of sparkling wines that are comparably priced. Believe me, I'd much rather be drinking Schramsberg (and that's a personal preferance) than Domaine St. Michelle, but you know, some people can't do that all the time *like me*. But there ARE actually people who LIKE Korbel....I only know that by the magic of the internet, and I guess when it really comes down to it...when you are drinking wine...what matters really, is what you like. Not the reviews or how much it costs. Believe me.....it gives me great pain to say this, but as the late great Myron Nightingale would say, "truer words were never spoken"
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Oh my gosh..I'm a Napa Valley girl and hasn't Korbel been around FOREVER??? I mean...I'm like 50 yrs old and Korbel has been around as long as I've been alive...and they've always called it "champagne"...but doncha know, girlfriend, that was in the day when that sort of thing was "allowed". I'm sorry.. is this REALLY news to you??? Oh gosh..maybe I'm just like, too old or sumthing
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We have a Flemings here in Rancho Mirage....it's good...not great but it's good....and they've got good wines by the glass for decent prices (which is a luxury here) ..... you know, Flemings and PF Changs are the same people right? So they do a good job....above mediocre and below exceptional. The steaks are good tho.
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I'm sorry....chaff removal AFTER you've roasted the coffee? Don't you do that before you roast it? Like just after you dry the beans? I have relatives in Kona who are growing and roasting their own coffee and it ROCKS, and they've got VERY SMALL production....my uncle has a little screen that he dries the beans on, and then has a machine of some sort that separates the chaff from the beans (sorry, I wasn't paying that much attention when he was talking about it, not b/c I wasn't interested, but b/c I was doing the Ironman World Championship Triathlon a few days later) and then he does have some sort of roaster (I think he said he could only roast 8 oz at a time which took about 20 minutes). His coffee is some of the best Kona coffee I've ever tasted...If you want any info, I'd be happy to get it from him....he's entering his coffee in some competition this year and I'll be very interested in how he does.
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I just made and had this for the first time in my life on Christmas Eve. This is what I did:
2 jars of fresh oysters in liquor, poach just barely in a little white wine; drain liquor and wine thru coffee filter, rinse oysters and set aside
whole milk
heavy cream 1 pint
2 shallots, minced
1 bay leaf
Sautee shallots and bay leaf in butter, heat cream and add milk to however much you want to make; add oyster liquor and white wine and the shallots, discarding bay leaf; heat all till hot and add oysters till edges just curl. Season with lots of white pepper.
Stir in 2 Tbsp. butter till melted
Ladle into bowls and top with a pat of butter.
I thought it was absolutely fabulous and I will also try these other suggestions. I'm looking forward to comparing them.
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I must be the only person here who has little sympathy for health care insurance cuts. The cost of worker's compensation to employers is atronomical, driving a LOT of business OUT OF Business in California. Businesses that men and women who have put their heart and soul and entire life into. I'm not just talking about people who have started up businesses and made gazillions of dollars- I'm talking about people who have struggled from payday to payday trying to scrape together the money for payroll to maintain their employees jobs. People who genuinely CARE about the fact that their employees have a home and wife and children, with a mortgage to pay and college funds and day care to pay for. All the while trying to find the money for payables and keeping their business going. People who AGONIZE when they have to lay some workers off because they know that they need the job, but they've got to cut back somewhere in order to keep the business viable. People who have NOTHING other than their business because they've been too busy taking care of everyone else. People who stress out constantly, thinking of nothing else and damage their own health over just worrying about how to take care of everybody else. People who pay for their own health care. And health care benefits is the same thing. Employees don't seem to realize (and I myself was totally guilty of this when I was a hospital employee forever), that just because the company provides you with health care insurance, doesn't mean it's FREE to them. The business has to pay for every time you go to see the doctor or have a diagnostic test. And the health care premiums go up every time this happens also. You figure out the math if you've got a lot of employees with small children ,and some people seem to think that for every sniffle or scratch, a visit to the dr's office or emergency room is imperative, that it is a very costly thing to provide. And it's getting even more so. It's not like employer's don't WANT to give their employees as much as they can. But it's gotten so out of hand and so expensive that it's almost impossible. Many places like hospitals started hiring people per diem or part time; paying them a little more hourly but without benefits. It's getting harder and harder for people to find jobs period and ones that pay ANY benefits are almost impossible to find. There are so MANY people out of jobs that I think it's almost criminal that people are actually striking because of something that most people have to pay for themselves anyway. I admit I didnt' like it when the hospital started cutting our benefits, but I also have to admit that I had NO CLUE what the big picture was.
I don't like to see anyone lose what they've already got, but where will they be when the business goes under because of overwhelming costs and debt?
I respect everyone else's opinion to have their own opinion but this is mine and I have crossed the picket lines (infrequently as it's a huge hassle and it's simpler and less costly for me to buy at Trader Joe's and Costco, which we are fortunate enough to have here in town). I could go on and on, but I'll shut up now. Sorry if I offended people but I kept quiet as long as I could and I just had to say something.
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Tommy, I saw that blurb too. I have never seen it before, but I have used Wine Away and it works great. I get it from Wine Enthusiast. A dilute Simple Green also will work, but you do have to be careful if you're using it on a white or offwhite carpet
. The Dawn and H2O2 and the Spray and Wash it says only works with stains that aren't set; I can tell you for a fact that it's true. Suppposedly if you rub salt on the stain immediately, it helps as on a tablecloth, but I'm sorry, somehow I just don't feel like upending the salt shaker in the middle of a dinner party. I have in the past used soda water on a white sweater that someone spilled red wine on, but it had only marginal results. I think I've tried every trick in the book, lol...lots of red wine catastrophes here . Wine Away works the best so far. Cheers! -
Having friends over so we're having Mushroom and Fontina Crostini, grilled ribeyes with The Best Red Wine Steak Sauce, Ragout of pearl onions, peas and artichokes, Molasses Horseradish Sweet Potato Spears. Peachy Canyon (Paso Robles) Zin to drink. An apricot souffle with some Nightingale for dessert.
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Having friends over so we're having Mushroom and Fontina Crostini, grilled ribeyes with The Best Red Wine Steak Sauce, Ragout of pearl onions, peas and artichokes, Molasses Horseradish Sweet Potato Spears. Peachy Canyon (Paso Robles) Zin to drink. An apricot souffle with some Nightingale for dessert.
Substituting:
in Cooking
Posted
This won't help you with your juniper berries, but I ran across this ingredient substitution list on the net: http://landolakes.com/mealIdeas/substitutions.cfm