natasha1270

Although I don't really appreciate the tone, I do appreciate the response. thanks!

For myself, I am more willing to take a risk on re-using them than on food I am offering to others - I guess I'm just kind of thoughtful (paranoid?) that way since many websites say to just treat the printed cutters as disposable. Do you really think 350 degrees for 10-12 minutes is enough to negate any potential bacterial transfer in the crevices of the design?

I've been playing around with 3d modeling and recently printed a cookie cutter/stamp. While the plastic itself is food safe, I've read that 3d printed cutters are not because of porosity issues (is that a word?). Is there something I can spray or coat the cutter/stamp with so they can be re-used with food safely? Thanks!

Have you had green bean chips before? I wonder if they are freeze-dried and then the oil is just a coating or if they are fried, too. They are so addictive. eta. ingredients for creative snacks green bean chips: green beans, canola oil, dextrin & sea salt.

Hi Anna - If you are looking for more recipes, I've had a lot of raves for these pumpkin-chocolate chip squares recently: http://www.marthastewart.com/336431/pumpkin-chocolate-chip-squares I like them too and I'm not particularly fond of pumpkin spice anything.

Do you have a juicer? Kale, apple, lemon is a popular juicing combo with ginger so maybe some kale, apple, lemon, ginger, mint fried doughnuts?

Kerry - I'm fascinated by your freeze-drying experiments. Makes you wonder what additional flavors could be infused into your items when you are rehydrating. Interesting stuff.

The 'raw' cashews in stores such as Whole Foods or Trader Joes have been steamed/heat-processed but not roasted and are safe to eat. http://www.living-foods.com/articles/rawcashew.html fyi, I've been making alot of cashew milk lately and I've heard that its best to soak less than 12 hours because they can start to ferment if left longer.

This may not suit your needs or aesthetic but how about keeping them in their original jars or bags and storing them in a bread bin on the counter like this Wesco: http://www.amazon.com/Wesco-2641-Grandy-Breadbin/dp/B00083HPIO (or this knock-off/inspired version by Polder: http://www.amazon.com/Polder-KTH-916201-Retro-Bread-White/dp/B001AQS2CG)? For aluminum tins, Dean and Deluca sell a metro wire style rack for their spices: http://www.deandeluca.com/herbs-and-spices/herb-spice-collections/dean-and-deluca-metropolitan-rack.aspx

A bad tipper is a bad tipper IMO. I'm not that familiar with your restaurant and I'm not at all in the industry but here is my $.02 I'm not sure if this is a walk-in or reservation situation. If its a reservation, perhaps you can steer him towards a night or hour when you are less busy and the servers might be happy for even the less than 9% tip. Also, is there any way you can rotate the customer among your servers so no-one gets 'stuck' with his table too frequently?

Hawaii Day is the third Friday in August. Sounds like a good pork-based holiday.

Try orecchiette with broccoli rabe and sausage. Maybe the additions of sausage, garlic and pasta will balance and tame the bitterness for you. Also, whenever I've been served broccoli rabe on its own it always seems to have been heavily salted which I don't care for but I assume that's to counter or distract from the bitterness.

The Original Gardetto's are my favorite - I can't keep them in the house because they are too good. They are pretty much the only reason I ever go to Walmart - its the only place nearby that sells the value bag or at least has the best price. I think the pretzels are the best part although the rye chips are pretty good too. If you want to take them OTT, try them with a little bit of cream cheese.

How about some spicy, glazed nuts or cream puffs? Here is a link to the cafe menu for the Angelika Theatre in my neighborhood for some ideas: http://www.angelikafilmcenter.com/pdfs/mosaic_menu_cafe_2014.pdf

I think you want to look for La Choy Soy Sauce. Here's a link to a picture of their label, the ingredients look similar to the Kari-Out packet: http://cdn.agilitycms.com/naturally-savvy/Images/Articles/La-Choy-pixlr.jpg

I'm not clear if you are specifically looking for stoneware although you did say lead-free but you might also look into Tervis mugs. They might not meet your aesthetic but they are functional.

I've been planning to make some steamed pork buns and think pork & mole would be great in either a filled bun or sandwich style with slaw on the side as Heidi suggested.

I just freeze any extra and reblend later on their own or as part of a new smoothie.

Also, not a medical professional but out of curiosity does this reaction also apply cookies, biscuits or brownies? Another variable could be the brand/formulation of baking powder in the product.

This fusionbrands company seems to have a lot of ideas: Grill Comb

Pancit. It's been a while since I bought any cabbage but I think shredded cabbage freezes well - can anyone corroborate?

Yes, you can't have too much marmalade it is so versatile. From there you can use it in cakes, muffins and sauces, glazes, etc. Some other ideas: pâté de fruit, fruit leather, BBQ sauce, marinades. You can slice the oranges, dehydrate and use the dried orange slices and peel in cooking.

Will be interested to hear how it works out. To my thinking it would make more sense if it was more of gathered silicone petals/leaves for retrieving food after cooking but it may have some uses for sous vide-type cooking? With a weight to keep items loose but submerged? I'm definitely no expert.

foodpod?

jcg - thanks for asking because I realize my math was off. I used the whole 750ml bottle which is approx 25 oz. Since N-M said the sugar makes up less than 5% of the final, I went with 4% and calc'd I should add 1 oz which I erroneously converted to 1 tbsp instead of 2 (maybe I'll put in another Tbsp when I get home). Really, I have no idea if it will speed up the extraction or possibly even inhibit it. I wish I had more beans to do a side by side comparison.