Alex
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Posts posted by Alex
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Duke's mayo is $4.20 for 48 oz at Amazon. No indication how long it'll be on sale.
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It certainly looks like fat. If there wasn't much skin attached to the bones, I'm wondering if it could somehow have leached out of the marrow.
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Despite the purple prose, I drank a glass of this last night, and probably will again tonight:
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6 minutes ago, chromedome said:
May be of interest to those of us who keep an eye on nutrition. It's a review of a new book, by a fellow nutrition researcher (who's personally familiar with the authors, and has co-published with one). There are some key points of disagreement, of course, because it's that kind of a field. This is on the Medscape site, so you'll need to set up a free account to read it, but I can attest personally that they aren't interested in flooding your inbox with spam.
https://www.medscape.com/viewarticle/what-we-know-and-dont-know-about-nutrition-and-health-2025a1000qfaEdited to add eG-friendly Amazon link to the book itself, because duh... (eG-friendly Amazon.com link)
I've had an account for decades; chromedome is correct about the absence of spam.
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Full story here (no paywall)
QuoteThe biggest change during my run? Technology and social media. Everyone truly is a critic now, and critics get reviewed along with everything else.
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Oster French Door Countertop Oven
QuoteSAN FRANCISCO — Sunbeam Products recalled roughly 1.3 million countertop ovens in the United States and Canada on Thursday, citing a defect where the doors close while not in use and pose a burn hazard...Models TSSTTVFDXL, TSSTTVFDDG, TSSTTVFDMAF and TSSTTVFDDAF sold between August 2015 and July 2025 are impacted.
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Definitely no mayo -- I don't use it on its own in sandwiches anyway. I'd consider a little bit of Dijon mustard or, even better, some fig jam.
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In the not-too distant future I'm planning to make a sandwich that will be wrapped securely but kept at room temperature for probably between four and six hours. I'm wondering if there are any sliced cured meats that would keep safely for that long. I'm thinking maybe proscuitto or serrano. I know that a hard cheese like manchego should keep, but what about a soft cheese like brie?
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Perfect cacio e pepe, decoded: an Ig Nobel prize-winning research study.
QuoteWhat started as a frustrating kitchen challenge turned into award-winning science: Fabrizio Olmeda and his colleagues scientifically decoded the secret of creamy cacio e pepe and earned the Ig Nobel Prize. Their research showed how starch can stabilize Pecorino into a smooth sauce, turning a culinary mystery into physics-driven perfection.
Here's the original journal article.
From the original article:
QuoteFor a practical example, consider preparing Cacio e pepe for two hungry people. This typically requires 300 g of pasta (tonnarelli is preferred, though spaghetti or rigatoni also works well) and 200 g of cheese. The amount of cheese can, of course, vary depending on personal taste. Traditionalists would insist on using only Pecorino Romano DOP, but some argue that up to 30% Parmigiano Reggiano DOP is acceptable, though this remains a point of debate.
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For a sweet red, Lustau is good and widely available. I'm also a big fan of Contratto. I very seldom used a dry white, but when I did, I used Dolin.
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It's coming tomorrow. Run! Run away as fast as you can, while there's still time.
QuoteStarbucks fall menu hits tomorrow, featuring iconic pumpkin spice latte
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12 hours ago, liuzhou said:
According to the BBC, Walmart's Great Value label shrimp may be radioactive! They have recalled shrimp products sold under that label.
Walmart recalls shrimp after FDA warns of radioactive isotopes
I got excited for a moment there. I thought, "If I eat that shrimp, I could become a mobile atomic clock!" But alas, the clock uses cesium-133, not 137.
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3 hours ago, chromedome said:
The Barenaked Ladies had this one covered, decades ago.
"If I had a million dollars,
We wouldn't have to eat Kraft Dinner.
(But we would eat Kraft Dinner. Of course we would, we'd just eat more.
And buy really expensive ketchup with it.
That's right, all the fanciest... Dijon Ketchup. Mmmmmm.)"ETA: "Kraft Dinner" is what the blue-box mac & cheese is called, here in Canada, often just shortened to "KD."
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This actually raises an interesting question. If all of a sudden (or even not so suddenly) you had a continuing supply of lots and lots of money, would it change your eating habits? Would you opt for Wagyu whenever you felt like it? Would you indulge in Caspian caviar? Would you choose wild king salmon instead of farmed sockeye? Jeni's instead of Breyers ice cream? Brunello instead of Chianti? Or would you just buy thicker bologna and call it good?
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They're for sale here, too, at our nearby supermarket. They're certified by the Hatch Chile Association, therefore grown in the Hatch Valley in New Mexico.
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2 hours ago, Ddanno said:
I did warn you in my intro post about stoopid questions.
What is Trader Joe's exactly? Searching online just pegs it to any other supermarket, but you folk seem to be pretty enthusiastic about it - hence this entire thread - so there must be something I am (once again) missing.
What's different about it from err.. I dunno, Safeway?( that's still a US supermarket right?)
Then there's this book.
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How many books? About how much does each one weigh?
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About ten years ago I bought two dozen plain bone china spoons, about 5½"/14 cm long, made by Xiahe Porcelain, from their Sam & Squito line. I like using them as serving pieces for one-bite items.
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4 hours ago, ElsieD said:
If this is the one where you reduce banana juice, I made it and truthfully, I couldn't tell the difference between that one and others, except for the fact the ATK one was more work.
'Tis indeed more work, but a noticeable improvement over the previous recipe I was using -- the one from Joy of Cooking, iirc. I don't know if the ATK recipe is the same as the one in Cook's Illustrated, but I suspect it is. I've adapted it to be gluten-free.
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First-ever breast milk-favored ice cream now available nationwide
QuoteThe ice cream is merely supposed to mimic the flavor of breast milk, and has been described by Frida in a statement.
The company described its creation as "sweet, a little salty, smooth, with hints of honey and sprinkles of colostrum, and features a distinct colostrum yellow tinge".
For those in or near NYC, or for those who are sufficiently motivated to get there, free scoops are available this week.
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9-volt battery-flavored tortilla chips
Doritos, eat your heart out!
QuoteThis limited edition flavor comes from Rewind, a new brand launching in Europe, starting with the Netherlands, promising to blend “nostalgia with exciting flavors.” Most of these sound pretty normal — cheese and onion, sriracha, paprika — but their nod to the “weird universal memory” of licking a battery was guaranteed to get my attention.
QuoteThe 9V battery chips are limited edition, but if you’re curious then Rewind has a form where you can request a sample pack, which ships worldwide.
Unfortunately, though, the sample packs are on a lottery system.
QuoteWant to take a trip down memory lane with our new battery flavoured snack? You’ve come to the right place! Just fill in the form below. 9-volt is currently on a limited run. If you’re one of the lucky people to get a first edition sample, we’ll let you know soon.
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With tariffs on coffee and tea, WaPo thinks yaupon might catch on.
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Misen nonstick frying pans are 40% off; the rest of the site is 20% off. I use the 12" and like it a lot, especially the even heat distribution.
https://misen.com/products/nonstick-pan
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Current sales, deals, and bargains (Part 2)
in Kitchen Consumer
Posted
Well, foo. I see that here, too, so it's not one of those individualized pricing things.