ellencho

Unfortunately I looked at the pics that were either linked or posted, and none of the mint I pick up in the supermarket looks like any of it. The supermarket mint I get has oval leaves and a dark stem, which makes me think it might be peppermint, from jschyun's description.

Hi all, Does anyone know about anything about supermarket mint? The kind that they sell in bundles in the produce aisle? Is it spearmint, or peppermint, or some other kind of mint? And does anyone know of a quick way to distinguish one type from the other? TIA

Sometimes I ask for specific change. For example, if I know that I'll be receiving 13 dollars in change, and I wanted to tip 4 dollars, I'd ask for a five, and the rest in ones. That way, I get to tip how I like - and it's awkward to receive a ten and three ones, and have to ask the server to go back and get you change for the ten. I do the same for hairstylist and shampooer tips too.

Hey JennotJenn I used to be a hopeless biscuit maker but then I found some recipes that work for me from Cook's Illustrated. Email me if you'd like them. Oh and their scone recipe is pretty good too.

I actually ENJOY making pie crust/pastries. My personal nemesis is any sort of Indian cuisine. I can take the world's finest Indian ingredients and turn them into a big unappetizing mess.

I hope you have a kitchenaid stand mixer because it always took me upwards of 20 minutes of whipping and I've heard folks' horror stories about their hand mixers burning out. That said, as long as you have a good recipe homemade marshmallows are delicious.

Two items that i like with most foods. #1 Takwang - that sliced yellow pickled radish you get at Japanese and Korean restaurants #2 Spanish mazanella olives - those teeny green salty olives with the pimiento

Why thank you. But if only I could use my vocabulary for good and not evil...

I've got issues with some of Gale Gand's pronunciations. I've heard her pronounce Challah bread using the same "ch" sound you use in the word CHeese. And in another show she pronounced roquefort "rokiefort".

When I went to school in western Mass it was easy to find Jones Soda all over the place. I think the thing that attracted me to those drinks were the bright colors and the clear bottles (yes I am 12) and the interesting photos for labels. Some of them are overly syrupy and artificial tasting but for the most part Jones makes some delicious sodas. Especially their cream soda.

Funny you should mention public transportation to RTM kieran - after living in Wynnefield Heights for ~3 years I only started taking the bus (rt 38) to RTM a month ago! I used to park and pay but jeez, four dollars for a round trip is MUCH easier. AND on the weekends the bus shows up ever 1/2 hr which VERY convenient.

I was once in an Italian supermarket waiting on line for some fresh pulled mozzarella. I was the only person there of non-Italian descent and I heard each and every woman ask for mootzarell, so being the wimp that I am, I ordered the same when it was my turn to order. I've found that a lot of my Italian-American friends who live in predominantly Italian neighborhoods tend to pronounce certain words like, mozzarella as mootzarell, and ricotta as rigutt. Then, I have friends who are actually Italian, born and raised in Italy and they don't use those pronunciations at all. One of them said that it actually makes her ears bleed when she hears those Italian American pronunciations and she'd rather hear Americans pronounce Mozzarella as motzzarella than hear mootzarell. I don't really mind any of the mozzarella pronunciations. As long as you're understood and get to walk away with a hunk of cheese it really shouldn't matter.

I think I must be getting over my aversion to bare hands touching my money and my meat because I came home with ~8 lbs of sausage from RTM. Deeelicious. We are bbqing them next week in NY for my little bro's birthday BBQ. I bought both the smoked and fresh kielbasa from Martinis, and a bunch of 'wursts' from Dutch Country Meats. And of course I couldn't leave RTM without buying some overpriced canneles from Metropolitain bakery. Damn I wish I knew where you could get canneles for cheaper in Philly.

I guess that the supermarket ground pork wasn't to be used for sausage then? Perhaps they were selling it separately or as a part of a meatloaf mix? Wow, that's news to me. I once asked my local supermarket which pork they use for their ground pork and the butcher told me that they use country style pork ribs. Oh well, I assume you don't own your own meat grinder? I got my own meat grinder attachment free from Kitchenaid when I ordered my stand mixer so I can grind the pork to my own specifications. Perhaps if there's a kind butcher near you they'll understand your needs and have some higher fat content ground pork available for you to make sausages. Or just find a pack of pork meat that you like and ask the supermarket butcher guy to grind it up and re-price it for you. They're usually more than happy to do that.

I liked his show. Granted, I was about 13 when it was on TV but I learned a lot. I remember one show in particular, he made some African dish, for the life of me, I can't remember what, but you could tell he didn't enjoy eating it. He even said something about it being an acquired taste.

Yes, SethG his books are definitely worth owning. Most of them have been published in paperback so even if you were to buy them it wouldn't put a dent in your wallet.

I'm a bit unclear on the types of yogurt that you are all making. Is it more of an American-style yogurt or a Greek yogurt? And what are the variables that you need to change to make one or the other?

Agreed. I love trying new foods. I can understand not wanting to try something that was meat-based, or was against one's religion. BUt to not try a bite of something that somebody put time, love and effort into creating? I'm sure there are cultural reasons for not trying a foreigner's food, but would those folks refuse their own grandma's cooking if the food looked unfamiliar? I guess my idea of politeness and courtesy are different from other folks'.

I like egg bagels too. Both in taste and color. I prefer them for bagel sandwiches because they remind me of challah a bit, because they're both eggy breads.

Yes, I couldn't agree more - about the subjectivity of taste. I remember listening to the radio one day and someone was explaining that there's even a genetic basis for some of the taste discrepancies. Some folks find cruciferous veggies to be bitter - like broccoli, and brussel sprouts, others don't. I can't remember exactly, but I think it all depends on a digestive enzyme located in our saliva that some of us have, or don't have. <<--- children should use that argument to convince their parents to not to force them to eat their veggies. Anyway, count me in as an "ick". They DO taste like carrots, but I don't care for the taste of carrots. The thing I dislike most about parsnips and carrots is the piney turpentiney taste that is predominant for me in parsnips. Then again, I don't care for rosemary, gin and juniper, which all taste piney as well.

I don't particularly care for the super bitter dark chocolate, but sometimes milk chocolate is too sweet. El Rey has a Dark Milk Chocolate. They used to sell it at Whole Foods near me, but they stopped selling it for some reason.

I am a greedy little git and I own all three - KA stand mixer, black and decker hand mixer, and a T-fal hand blender. I wouldn't want to give any of them up. I use the KA for pasta, bread doughs, marshmallows. The Black and Decker is awesome because it's good for blending cookie doughs, whipping up egg whites, heavy cream, cake batter. And the T-fal hand blender is great for smoothies and blending soups/sauces. I own even more kitchen gadgetry but i'll spare you all the details. Not only do I love kitchen equipment, but I am horribly sentimental, so I would never think to throw out my mom's old hand mixer.

So I visited RTM this morning and stopped by Martin's for some breakfast sausage, and perhaps I never noticed this before, but those folks handle money AND meat with bare hands. Granted, you do cook the meat before consuming so that cuts down on some of the risks of foodborne illness but I was a bit taken aback. Has anyone else noticed this?

My bad, when I was referring to the condomy thingie I thought you meant that whole entire piece including the siphon plus condomy thingie because I don't eat the siphon or the condomy thingie, I just eat the body.

Yes, that condomy thingie is the clam's siphon. And the clam's siphon does what regular siphons do, it's takes in and expells water. And since they live in the ocean, the water that's siphoned in and out will contain grit/sand.