munchymom
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Posts posted by munchymom
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Seen on the shelf at Total Wine this weekend:
Your scientists were so preoccupied with whether or not they could, they didn't stop to think if they should.
Readers, I did not take one for the team.
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I got the one-two punch of a Type 2 Diabetes diagnosis, which means I can't eat a lot of the foods I used to love, and the Ozempic they prescribed for it, which makes me feel pretty meh about the foods I can eat. Being a good home cook and a foodie used to be a big part of my identity and there's just a big hole where it used to be. I don't know that the cooking mojo will ever come back.
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One cultural change not mentioned in the article was the massive reduction in the rate of smoking during the time period they're discussing. I don't know about you, but in the 80s and 90s I had a cigarette between classes or as a little break during work, and so did everybody else. I can't claim that I was healthier, but I definitely weighed less.
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Like so many things that have to do with children and parenting, this thread has already taken on overtones of morality and judgment which in my opinion are misplaced. Why is it somehow better that Chinese kids go straight for the vegetables but are hesitant about the protein, as opposed to other kids who might go straight for the protein but be hesitant about the vegetables? (As a person who will chow down happily on anything from the vegetable kingdom but doesn't like a lot of seafood and is squeamish about offal, I'm sympathetic to the Chinese kids on this one, but don't imagine it endows me with any special virtue.) What about a mom who "shoves down" her stir-fried greens but "gently shares" her burgers and fries?
I would be very surprised if people with food aversions did not exist in China. I am also not a scientist and have no resources to draw on but my own experience, but I can think of reasons why a single observer in China might notice fewer children with food aversions. For instance, children in general might be brought to restaurants less frequently than in other places; children in particular who have issues with eating might be brought to restaurants less frequently than in other places; people who talk about their children might be less likely to discuss a child's eating issues with outsiders than in other places; an observer who sees a restaurant with no "children's menu" might not notice a child quietly eating just a bowl of rice or noodles.
It wouldn't surprise me if in general, as a rule, children take their eating cues from their parents and surrounding culture and have tastes more or less like those with which they were brought up. However, my experience as a parent of an autistic son (now-adult) has reminded me that there are outliers everywhere and that not everything in human behavior can be attributed to the skill or virtue, or lack thereof, of a parent. Yes, he's a picky eater. Yes, he has perfect pitch. I claim very little credit or blame for either one.
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I love Jiffy! I usually add in a handful of shredded cheddar and one of those little cans of chopped Hatch green chiles. I tried the Trader Joe's cornbread mix once. ONCE. It really did taste reminiscent of box-mix birthday cake as heidih said - I would swear it even had vanilla in it! It was terrible with chili, I can tell you that much.
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My experience in North Carolina was that you would walk into a barbecue joint and ask for "a sandwich", which would get you the 'cue on a bun with slaw, or "a plate", for which you would have to specify your sides. "Barbecue" was understood rather than expressed in either order.
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I've never heard "a barbecue" used to refer to a barbecue sandwich, but agree on all other points. I could sure go for one, whatever they call it. I'm afraid the ship has sailed on "entree" as the English word for "main course" although it is nonsensical. My personal peeve is calling any cocktail served in a martini glass "a martini" - there must be gin and vermouth in it to be a martini, that concoction made out of neon-colored liqueur and vodka is not a martini no matter what glass you put it in. I'm afraid that ship has sailed as well, though.
(I also hate martini glasses, because I'm too much of a klutz to drink out of a full one without spilling, but that's a topic for another day.)
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The Mexican Pizza! But I love the Mexican Pizza.... that is to say, I did love it, the last time I had one.... in 1992....
.... well, I guess I really have no standing to complain.
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I love the beer puzzles! A frank discussion and a brilliant deduction!
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I found yeast today at my local Latin grocery (El Bodegon) after all my usual stores were out.
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2 hours ago, Anna N said:
Never trust a salad bar that uses kale in a Caesar Salad.
I had a kitchen job for a while in the early 90s that included prepping the salad bar. We went through tons of kale - but nobody actually ate the stuff! We used it as the decorative greenery to surround the containers of things that were actually edible. The idea that kale could be used as a foodstuff was not even considered.
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Bumping up this topic as I succumbed to the lure of the air fryer on this past Amazon Prime Day. Anyone have recent successes or failures to report? My fryer arrived yesterday and so far I have tried Ore-Ida frozen french fries (meh) and Ore-Ida Crispy Crowns (sort of flat Tater Tots, which worked very well.) My next try is going to be doughnuts made out of refrigerated biscuit dough.
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This bit of rule #8 is exactly correct:
While we’re on roast potatoes, always make twice as many you think you will need.
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But the meals are all the same! (Whopper value meal) I clicked through expecting to see meals to fit the theme, like a DGAF meal might contain three orders of fries and a large chocolate shake, while a Blue meal might be a side salad with the dressing on the side.
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Imagine growing up in a family where in a typical meal everyone is having burgers and fries, except for you, the fat person, who is given a bunless hamburger patty with sliced tomatoes and cottage cheese. Multiply this experience times a few thousand. You're probably not going to run out and get cottage cheese for a tasty snack once you're an adult.
I actually like cottage cheese, but it must be full-fat. I like it with Trader Joe's Everything but the Bagel seasoning, or with dill and celery seed.
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I bought some of the pancake bread yesterday after the enthusiastic review here - It is yummy. I don't think it tastes like pancakes, but it is a good excuse to eat cake for breakfast.
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Ham and cheese on a pumpkin chocolate chip bagel is quite possibly the most goyische thing ever (not that there's anything wrong with that!)
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If you went to an IHOP in Florida, you certainly did not have maple syrup. They have "maple-flavored" syrup which is mostly corn syrup with fake maple flavor, which tastes nothing at all like maple syrup. I hope you someday get to try the real deal, it is delicious.
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The "SNAP challenge" has a (to me) very distasteful moralistic tone, like somebody living on a food stamp budget for a week can show off how frugal they are, and yet how wonderful and nutritious meals they make, and so why can't "those people" be satisfied with the pittance they get.
A one-meal $5 challenge seems more lighthearted and frivolous to me, more in the spirit of other food challenges or cook-offs we've had all along here on eG. As I said earlier, constraints can lead to creativity. If the $5 challenge doesn't float your boat, how about making a sandwich with the coolest acronym? (A couple of weeks ago I made a sandwich with turkey, avocado, bacon, lettuce, and tomato - and realized that if I'd managed to put an egg on it, I would have made a TABLET.)
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I think as a thing to do for fun it's okay. Constraints can lead to creativity. Maybe the challenge should be what's the best meal you can make for $5 - or to make it more relevant to places with differing costs of living, how about the best meal you can make for the local price of a Big Mac?
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I made dinner for 4 last night - lentil soup, and spinach and feta crescent rolls. All stuff I had on hand, but half a bag of lentils - $0.50, a carrot, an onion, and a stick of celery - $0.25, maybe? Big ticket item a can of Pillsbury crescent rolls - $1.25. About half a cup of thawed frozen spinach - $0.25 2 oz. feta cheese $0.75, 2 oz. cream cheese $0.50. So $3.50 for a meal which was by no means fancy but kept body and soul together, and there's still a bowl of soup and 1 crescent roll left over for me to have for lunch.
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On 2/26/2018 at 3:59 AM, CantCookStillTry said:
Is there any Wooster sauce if its not Lea & Perrins? That's not my fight. Is it very very good? Yes. Should you just call it Wooster sauce instead of the county? Yup.
What's funny about this is that behind the "Wooster" sauce I think I see a bottle of what I've often heard called "Rooster" sauce - Sriracha (one brand has a picture of a rooster on the label.)
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Here in South Florida, I do have air conditioning but it can be crazy expensive and it freezes solid if it gets overused in high heat and humidity. Sad to say, when the heat's really killing me, the kitchen appliance I use most is the telephone, to make reservations or order delivery.
(On the other hand, it's a balmy 75 out now and I just came in from the pool, so for February I'm not complaining.)
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5 hours ago, Smokeydoke said:
This is a picture of a flat white I had at Sambalatte a few days ago. Please ignore the questionable foam art.
Is it soft serve ice cream? Is it a pile of poop? I don't know what she was going for?
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I think it's a hat telling you that you've been sorted into Caffeinedor!
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Omelette: how do you make your(favorite)s?
in Cooking
Posted
I watched the video and was inspired to make a 2-egg omelet for breakfast. It worked perfectly! I had a gorgeous yellow omelet with no brown bits at all. My big technique takeaways:
Use lower heat - I had read somewhere a couple decades ago that omelets should always be made on high heat.
Use a ton of butter - I used a full tablespoon for two eggs, I had been in the habit of using just a little bit, like a teaspoon, or even (bleah) cooking spray.
Don't let the butter sizzle or get brown.
It's okay to stir the eggs around until they get custardy - I had been letting the bottom sit and carefully lifting up the edges to let raw egg slide under from the beginning to end.
Put the cheese on and fold up while the top is still a little runny.
I never was able to get the "jerk" motion that you're supposed to use, but this way worked just as well, probably took 3 minutes for 2 eggs, but I'm not working under time pressure here.