azlee

It's very nice in homemade pizza dough

Chipotle is part of the McDonald's empire. I'm not sure the founder is involved any more. mcdonald's divested its investment in chipotle in 2006. steve ells is chairman and co-chief executive officer of chipotle

chipotle is already rumored to be working on an asian concept [nate appelman is said to be at the helm of the test kitchen], so i wonder if that means one of the other concepts won. saucy balls and tiffin look like strong contenders

It is precisely this perception that upsets me most about the gluten-free = healthy campaign. While there are plenty of folks who will latch onto a gluten-free diet for the wrong reasons, there are those among us who genuinely benefit from avoiding gluten, if not eliminating it altogether. At my doctor's suggestion, and after testing negative on a blood test for Celiac, I began a two-month long elimination diet in order to determine the cause of my nearly lifelong digestive issues. I did not eliminate sugar and unhealthy fats, nor did I increase my fiber intake. (That actually decreased once Cracklin' Oat Bran was eliminated from my diet.) My notes were detailed and precise, embarrassingly so. By the end of the two months, I was feeling spectacular. Was this anecdotal? Yes. But many doctors will tell you that NCGS (Non Celiac Gluten Sensitivity) is a very real phenomenon. This one, for instance. I would never choose to be this way. I love to bake. I love pasta. Most gluten-free breads and pastas are vile. In fact, more and more since I discovered this problem, I have been deliberately avoiding them altogether because they are, in most cases, a complete waste of time, an utter disappointment. I'd rather eat the real thing and feel sick to my stomach, which I do quite often again these days. Thank you, Abooja, for telling a story very similar to mine. JAZ, with all due respect, your post makes me very angry. Yes, there are fad dieters for everything. But there are many people with food sensitivities, and there are many doctors, mine included, who firmly believe that there exist gluten sensitivities other than celiac, but the medical community has not identified markers for diagnosing those yet. The "anecdotal" evidence of gluten sensitivity shouldn't be ignored just because the medical community and tests haven't caught up. Like Abooja, I've lived with GI issues for as long as I can remember, and when they finally became completely unbearable - including, most recently, crippling stomach cramps - last spring, I started reading about food sensitivities and allergies with a real interest. I tested negative for celiac. I took gluten out of my diet (this was my idea based on what I'd read, not a Dr's suggestion). Three days into my elimination diet my digestive issues were almost completely resolved. I can't even begin to tell you what a difference this has made for my life. On the rare occasion that I do have gluten - as in a bite of pasta, not a bowl - I risk having it all come back. No one loves freshly baked bread, pasta, or baked goods more than I do, and yet I rarely eat any of that. Gluten-free replacements are generally crappy and not worth eating. I have never been on a fad diet, and that's not what I'm doing now - I'm choosing my health and well being over food, and while I miss all that good stuff, at the end of the day I couldn't be happier about having figured out what was making me so sick. There are a lot of us out there. i wonder what makes some people so callous about physical illness in others. there are plenty of people who are genuinely sensitive to gluten or who have allergies to wheat and other grains. if one is unfortunate enough to have true sensitivity to gluten, it's a plenty real enough medical problem. MORTALITY IN CELIAC DISEASE, INTESTINAL INFLAMMATION, AND GLUTEN SENSITIVITY Peter H. R. Green JAMA. 2009;302(11):1225-1226 (doi:10.1001/jama.2009.1366)

No, it wasn't a meringue cookie. The recipe did in fact call for baking powder. And yes, the acid will make the product lighter, and probably encourage browning, but TWO teaspoons of tartar? That seems like a lot. That's what puzzles me. Isn't that a lot? Thanks, Starkman without seeing the recipe i couldn't tell you if it's a lot. can you share the recipe?

baking soda and cream of tartar together make baking powder. are you sure the recipe called for baking powder and not baking soda? if does call for baking powder and additional cream of tartar it's to increase the acid and make the end product lighter

50 cookbooks in under 15 minutes. Easy peasy using an iPad

This is a very clever tool. I'm finding it very easy to search by author's name and just tick the boxes. I plan to enter about 25 books to start and do a few searches. If those searches go well, I just might buy the membership. Author's last name or ISBN number seem like the fastest ways to search.

Kalustyans and Dean & Deluca have wide selections of bitters. Union Square Wines and Spirits have most of the specialty liquors available and can order stuff in pretty quickly. Crossroads on 14th also has a decent selection of the hard to find stuff. ETA: Stirrings Brand make kosher mixers and bitters

When Pepsi says that these products are made with "sugar," they do not mean pure cane sugar. They are using a blend of cane sugar and beet sugar in the Heritage and Throwback products.

is this what you're looking for? http://upload.wikimedia.org/wikipedia/en/t...verTeaCaddy.jpg you might try searching for silver tea caddy or tea tin. someplace like harrods or fortnum & mason might be worth trying

Does Ms Hesser really imagine that Mrs. Obama personally cooks dinner every night? That busy families during a recession, some of whom are, working 2 or 3 jobs just to make ends meet, really need to be made to feel that they are cheating their children and that working hard to put food on the table isn't enough? Now, one must also grow food and cook it like a professional chef or risk being considered a failure as a parent. It would be lovely to see examples of menus and recipes from White House Chef Cristeta Comerford, but it would be even more lovely if children and their families were not going hungry, in this country. Perhaps, that's a subject for Ms. Hesser to cover next.

yup, chocolate and corn syrup is what it is. otherwise, known as modeling chocolate

Woodstock and Queechee are your best bets. Simon Pearce Restaurant on Quechee's Main Street is nice

when you saute the rice, it goes translucent around the edges and kind of looks like a cat's eye.

it's a self basting roaster. what's so hard to understand about that?

also check the frozen aisle for frozen fresh lemon juice

let the company know, if they care at all about quality and their customers they will try to fix it

I've seen recipes which add a small chunk of ice in the center of the formed patty to keep a well-done burger moist. Never tried it, though

is this like Wondra, which is available in the US? if so, Safeway probably carries it or can order it for you. i never tried the sauce flour from Tesco. what are the ingredients? does it contain malted barley flour?

I have black valentine, rio zape, yellow indian woman, cranberry and borlotti. ← the borlotti make a killer soup, the sausage would be great in the soup. with the black valentines i would maybe do a baked or broasted casserole with rice or some grain and the sausage seasoned with herbes provence or just rosemary or thyme. i use the yellow indian woman for chili.

which beans do you have. that sausage would make lovely red beans and rice if you have red nightfall beans. you could even use quinoa instead of rice

The biggest concern once you find a brick and mortar source will be whether or not the stock is fresh with sufficient turnover that you get good product and good results in the cooking. Perelandra Health Foods in Brooklyn Heights and Back to the Land Healthfoods in Park Slope, Brooklyn will have some of what you are looking for. For the beans, I've had terrific success with Rancho Gordo products, bought over the internet, they have a few specialty grains as well. Rye berries and quinoa should be fairly easy to find in NYC but you'll need to find a busy place with lots of turnover so that they are less likely to be stale. Good luck. Let us know what you find and how fresh it is

i like some of the texmex entrees and the shepherd's pie. how did you get the coupons?

Fresh Direct carries veal, beef and lamb bones as well. Kosher butchers should have a nice selection of bones, Halal butchers as well. Also check out those live poultry markets, they have other meats and will sell bones if you ask. sometimes give them away if you are ordering alot