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Alex

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Everything posted by Alex

  1. Alex

    Paw paw

    Earthy Delights, mentioned above, sells both fresh pawpaws and frozen pawpaw puree. Neither is cheap. Both are currently sold out, although it sounds like they're expecting more fresh ones sometime soon.
  2. Alex

    Paw paw

    From Earthy Delights, here in Michigan: Pawpaw cheesecake and Pawpaw fool (scroll down)
  3. Given my various and sundry mishaps over the decades, this topic was made for me, but I also don't want to lie* -- "never again" would be an empty promise. *unless it'll get me out of a lot of trouble or into a lot of money, but that's a whole 'nother matter
  4. True, but as I said in my first post about this, which agreed with your statement above,
  5. Here are a couple for you; there are more: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5637251/ https://pubmed.ncbi.nlm.nih.gov/22773702/
  6. For turmeric itself, perhaps, but in vivo studies on curcumin supplements for humans have demonstrated significant effects in several areas, including as an anti-inflammatory and as an adjunct treatment for Type 2 diabetes.
  7. In its listing of cuts that it offers, our best local butcher shop, Louise Earl Butcher, lists both picanha (spelled "picaña," which I guess is also OK) and tri-tip, one right after the other. I'm sure they'd be glad to talk with you if you call. Here's a picanha/picaña vs tri-tip video:
  8. I assume you mean a Cuisinart stand mixer, yes? I'm not sure what you mean by "flat paddle." Could you explain? I do use the food processor to pulse the fish chunks to an appropriate consistency (and for grating the carrots), but then switch to my KA stand mixer. I use the regular flat beater or sometimes a flat beater with a flexible edge, and it works just fine.
  9. Here's what he wrote: As others here have pointed out, it's not all that funny or clever, but it's also not that far off base. (Sorry, Marylanders.) If you like, or at least don't mind, Old Bay, you're probably better off making your own, in very small batches. Here's a recipe from Leite's Culinaria.
  10. Penzey's carries cinnamon from Sri Lanka. I suspect other retailers in the States do so, too.
  11. This most assuredly was not one of his best columns. I think he's been struggling ever since his weekly chat got axed by the Post. If you're not familiar with him (obviously I am), you might want to check out his longer pieces, which are on the right-hand side of this page, under "Best of Gene." The day after reading "Fatal Distraction" I told a co-worker that it was Pulitzer Prize quality—and sure enough, it won, as did his later piece "Pearls Before Breakfast."
  12. Could you expand on the pros and cons of home roasting? I ask because someone is selling their Gene Cafe roaster on our Nextdoor website (asking $100 but probably would take less). Could you also comment on the roaster itself? It looks to have good reviews but it seems that parts need to be replaced regularly. To put things in perspective, we have several excellent local retail roasters here in GR, including the fairly well-known Madcap. We now drink quarter-caff, so I buy the appropriate amounts and blend them myself. It works out to $14-15 per pound, shipped.
  13. And would that artist be Salvador Dali?
  14. Yes, Kretschmer toasted wheat germ. I ate it since way back. I used to love opening it slowly so I could hear, and see, the vacuum whoosh. It's still sold at our nearby supermarket. In my pre-gluten sensitivity days I'd combine it with other cold cereals before adding milk. I also would add it to cooked oatmeal or incorporate it into banana bread or pancakes.
  15. Back when I was a wee tippler, Gordon's was my go-to for G&T (+ Schwepps tonic). In 2004, I discovered the Frosty Gin & Tonic; I also switched my allegiance to Plymouth. Somewhere along the way, I also switched to Fever Tree Indian Tonic. Nowadays, my go-to for general mixing is Ransom Dry Gin. Otherwise, depending on the cocktail, I might use Ransom Old Tom or Winter Gin from Ann Arbor Distilling Company.
  16. These are brown lentils, which is what most folks think of when they think of lentils, assuming they think about lentils at all. I agree with the others: soup, stew, etc. would be just fine, and yes, these usually are done in 15-20 minutes, maybe 25, depending on how old they are and how mushy you like them. The flavors should meld.
  17. The Onion is on it, of course.
  18. Alex

    Fennel fronds

    At today's Farmers Market I scored two beautiful fennel bulbs complete with stalks and voluminous fronds. I already use fennel fronds to illustrate alliteration, and I include them in bouquets (with fronds like these, who needs anemones?), but I'd like to expand my repertoire. Bon Appétit has a nice article about this, but I was wondering what folks here have to say.
  19. None from my actual life comes to mind, but I immediately thought of James Lileks's Gallery of Regrettable Food. Here's a good Jello example.
  20. Just curious, thanks; no big thing. I was in Brooklyn in May and I'll be in Queens (my home town) in December, but buying RG isn't on my agenda.
  21. But...but...it's 100 percent natural, with no artificial preservatives! And gluten-free! And sort of nutritious!
  22. Are you going to take one for the team?
  23. "Hit piece" implies some nefarious purpose to the article. I don't see that. And saying that the EWG is "against everything" is hyperbole. Last I checked, they were "against" products and situations that were harmful to consumers. And in any event, the piece was produced by the Guardian in conjunction with Food and Water Watch; EWG was referenced exactly once.
  24. Tete D'Aristocrate en Geleé
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