NulloModo

Mt Baker - do you mean Erythritol? Also, is there a reason I should be avoiding butter?

I enjoy fries doused in malt vinegar, then dusted with old bay, and finally dipped in mayo (or mayo mixed with horseradish). Great combo of flavors. Very chunky tangy blue cheese dressing is also a great option.

I personally wouldn't worry at all, I have eaten tons of stuff that has spent multiple hours hanging out at 'keep warm' in the crockpot. I am not a food scientist by any means, but I believe 184 degrees is enough to kill any of the germs that would cause issues anyway.

Pan - I am far from religious in any way, but that touched me, here here. I agree totally, this is what the holidays are about, rejoicing in what we have, in who we have, in our many blessings, in our treasured memories and in our hopes for the future. Man, I love the holidays, I wish it could stay this time of year all year round.

I was really wracking my mind to try to come up with what I have in this category, because I know I hace a few. The only one really popping up right now is one I haven't indulged in a long time (mainly because I haven't eaten pasta in that time) but here it goes: I will not eat spaghetti that is served on the table with sauce. The noodles have to be in one bowl, and the sauce in another, and I must be able to combine them in proper proportions on my plate, sauce on top of spaghetti, then mix it all together. If it arrives all mixed up in one bowl it is a no go. At restaurants where the sauce arrives on top of the pasta that is fine, as long as it is not already swirled together.

Scott: Where do you get polydextrose? Any more info on it? I suppose the no refridgeration thing could be bent easily, as long as a bar could last safely in a briefcase or something for several hours without going rancid.

Hmm, I have never had watercress, and I am sure I have tasted arugula, but probably only as a blend, never knowingly ate it as such. I suppose I should go buy some and sample it, I love pepper.

Hmmm, my frittatas tend to always be of the 'clean out random baggies of stuff in the fridge' variety. one of the best I ever made though included rosemary, fresh asparagus lightly sauteed in olive oil, bacon (pancetta would work too), anchovies, roma tomatoes, and Mancego cheese.

Isn't Arugula just a lettuce? Does it have a flavor noticeably different from other lettuce, or is it a subtle difference?

There used to be a local cajun joint that had a sandwhich called the 'peacemaker' it was an oyster and bacon po-boy with some spicey sauce on it, quite good now that I remember it...

I am fairly sure there were a couple in this thread: http://forums.egullet.org/index.php?showto...acon++aphorisms

Ah, thanks for the heads up on orders starting on thursday. Man, I am going to be first in line for these when that online queue starts up. My mouth is watering at the thought of sugar-free fruitcake soda already...

FL Heat - That looks absolutely wonderful..... It is cold here, and I needed warm food, so: Venison Goulash and Roasted Cauliflower. The Goulash has ground venison meat, tons of paprika, some majoram, chopped turnip, red onions, and the rest of the head of cauliflower in it, quite tasty. I am enjoying it now with some sour cream and horseradish on top. The Roasted Cauliflower is great too, I love the black bits, taste just like caramel candy....

Argh, foiled again. My local target did not stock any of the Holiday Sodas. I am not sure if they will be getting the Jones in later, or if they will just not be stocking them, I will have to check it out later. Definately count on a detailed account of how these things taste if I can get my grubby little paws on a set though.

It might also be good with another crumbly cheese that resists melting a bit, how would the ones you cook for feel about Queso Blanco or Farmer's Cheese?

Not exactly that you describe, but Liverwurst goes incredibly well with peanut butter, and bacon along with a nice sharp cheddar, a thick slice of onion, and some spicey brown mustard are great on that sandwhich as well.

Looking at Pepsi's site I don't see any plans or mention of a 'diet' version of this soda, which is a total shame. Maybe if it really catches on they will release one, or Coke will do it to one-up them... Along the lines of this and the recently announced Jones' Holiday Sodas, does anyone know of any festive Holiday beverages which clock in sugar-free?

Hiya, Someone recently posted a question to me about how one would go about creating a low-carb snack bar, similar to the energy bars one might buy at a 7-11 or somesuch, but home-made, and hopefully tasting much much better. As I am fairly clueless when it comes to baking, I figured I would post and ask about it here, and who knows, maybe some very tasty recipes could develop. Here is what I am thinking the criteria should be: 1. Low-Carb, so no sugar (including fructose/other sugar-like things) and no flour/starch. Low-carb ingredients that are acceptable include almost all nuts, berries (in limited quantity), seeds, brans, soy flour, protein isolates, eggs, fats/oils/butters of any kind, and any non-starchy vegetables. 2. High caloric density, so it will be satisfying and not leave one feeling hungry when used as a 'meal on the go' for emergencies type of thing. 3. It would be best if it did not contain any transfats. 4. Long shelf life, and no need for refridgeration would be a big plus. 5. The texture should be firm enough that it won't fall apart easily. 6. A 'blank slate' base recipe could also be fun, that someone could then just play around with seasonings/flavorings etc to make into a bunch of types of bars. I am thinking that ground walnuts and oat bran/flax-seed meal could be used as a base, but I am not sure if these will be solid enough. I think a chewier denser texture would be preferable to something that is too light and cakey, but I have no idea how to achieve this in baking. I am also wondering that if butter is used as the fat of choice in the dish, and if eggs are used, if that will mean the finished product will them require refridgeration. Any ideas you may have will be most welcome.

And they are sugar free too? I am _so_ going to pick up a pack of these. Heck, I might have to swing by Target after school today to see if they have them...

It wouldn't be thanksgiving without a bit pot of collard greens, slow simmered all day with a couple ham hocks, a dash of cayenne, and just enough vinegar to give them a little tang.

A handful of macadamia nuts, salty, crunchy, and just a bit oily. A not too thick slice of parmesan cheese broiled just long enough to become a crunchy crisp. Bacon, cooked only till done and still soft and chewy, with loads of black pepper on top.

I am one of those who absolutely has to have turkey at thanksgiving. Tradition is extremely important to me, especially with regard to the holidays. Even though I love prime rib, and find it far tastier than Turkey, I would be quite unhappy to see a huge prime rib roast cooked perfectly on the table on thanksgiving instead of a Turkey. Actually, I will go one step further. It has to be a _whole_ turkey and and arrive at the table unsliced. I still remember the year (when I was around 10/11) that I decided to be a total brat and boycott thanksgiving because my parents decided to do just a turkey breat instead of the whole bird... it just doesn't seem right without those two legs sticking up in the air.

It floors me that my best friend (and roomate) can eat anything he wants, in huge quantities, never exercise, and never gain weight. Seriously, candy bars, big subs, huge orders from local Italian Delivery joints, cakes, pies, beer, etc, and never seems to put on a lb. Lucky bastard.

I think many of us are also apt to eating random not so good things when they are just laying around. I have thankfully mostly stopped this behaviour, but when I was younger anytime I visited my grandmothers I would totally decimate her cookie jar, as well as any candy she had conveniently laying around in bulk stacks. I find that there are certain foods that I find it very diffuclt to control myself around. If I buy sunflower seeds, nuts, or pork rinds (all legal foods for the 'diet' I am on) I will eat the whole bag instead of just a serving or two, thus I make sure I buy them only occasionally and in small portions when I do.

I agree with FoodTutor here. In the end, managing one's weight just comes down to a matter of personal responsibility. When I was grossly obese, it was because I didn't care what I ate. I ate anything that tasted good, and huge portions of all of it, thus I became very very fat. When I started actually looking at what I was eating, and cutting out certain things, and finding a regimen that worked for me, I was able to lose the pounds and regain a normal body size - anyone can do it, it just takes some willpower and sacrifice. Food and eating can be a passion, and is a passion for many of us, but any passion can quickly become a vice. Those who overindulge in drugs, sex, alcohol, etc also eventually have to pay the piper. In the end cheesesteaks and cocaine likely aren't all that different, won't kill you in moderation, but if desires are left unchecked, you will eventually have hell to pay.