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I think Popiel once offered something like this? I seem to recall you could also use it to impart a cedar odor to clothes closets and deodorize cat litter boxes. It's no longer offered, so apparently suplies really were limited! SB (should have called "within the next hour" ....

Well, the International Journal of Food Science & Technology has this to say on the subject: "The different results for boiling and steaming imply that different mechanisms control the influx of water in each case, and provide important data for modelling these processes." SB (don't ask me! I just Googled it. )

I suppose it would be good for baking bread? Potato water is. SB

I like my browned butter mixed with an equal amount of flour; aka roux! SB

If your Mom is like mine, (and I don't think mine is an exception to the rule), she'll probably be more concerned that everyone else enjoys the meal than with her own pleasure? SB (not even sure what his Mom's favorite foods are )

Many people do maintain just that. It does make some sense. Botanically speaking, yes. I just meant to infer that wild rice is, in popular nomenclature, not a true rice. SB (not a botanist, and didn't stay at a Holiday Inn Express last night either )

.The "least adapted" cuisine isn't likely be have survived for very long. I assume you mean to indicate a cuisine successfully introduced with the fewest alterations from its native heritage? In that case, I might say that although its not usually considered "ethnic", classic French cooking in this Country most closely resembles its progenitor. SB

You could make them yourself, but with this selection, why bother? SB (and cheap besides!)

I understand that the matter of pouring away or rinsing off nutrients only applies to enriched rice, (the most common rice sold), but it wouldn't matter if you're cooking brown rice or other unprocessed rice. SB (or wild rice, which is really grass)

I love raw onions and tomatoes , but agree that cilantro would ruin them, or anything else! SB (perhaps a bit a basil instead )

I think I understand what you mean, but the word "corrupted" has suxh negative connotations. "Most authentic" might be a better way to put it? After all, selling food is a business. In order to attract enough customers to make money at it you usually have "adapt" any ethnic menu somewhat. There's also the consideration of being able to procure authentic ingredients and kitchen help experienced with traditional prep and cooking methods. You could open a 100% uncorrupted Namibian bush cuisine restaurant, but I don't think roasted warthog anus is going to sell very well? SB (and you DON'T want Tony Bourdain as your spokesperson )

It makes me feel so good to know that I'm not alone in this. I hate ripe, mushy bananas (although they're good in cakes ). ← Me three. I like bananas when they've just lost their green. Anything much more than that and I'll wait until they're ripened, then toss them into the freezer for smoothies or baking. Apples too. If I take a bite into an apple and find it the least bit mealy, then that'll be my last bite. They've gotta be crisp or I'll forego them completely. Got any (recent) idiosyncracies to add? ← We have the perfect situation at our house, banana-wise. GF likes bananas just barey ripened, I prefer them fully ripe, and if any of the bunch ever happen to have escaped consumption past that stage, we both like banana bread! SB

I'll eat caviar, but I get more pleasure out of watching those who really enjoy it, (my Sister for one), consume my share. Perhaps my tastes are just a bit pedestrian, because I feel the same way about raw oysters. SB

There's a place that USED TO sell chicken skin: Free-Range Chicken Skin and Fat - Frozen and Free Reply to: sale-296572152@craigslist.org Date: 2007-03-19, 9:01AM PDT We process a lot of Free-Range Chicken Necks. What we don't use is the Skin and fat. ... The posting has been deleted by the author, but it was from Multnomah County, Oregon, so a little detective work might uncover the location and info? SB

What do you think this will taste like? I am having a really hard time imagining........... ← Imagine cold oatmeal with mead? SB (I'll pass )

The show is aired four or five times a week so I usually catch it at least once. Since the Batali/Ray victory it seems a little flat though. SB

A company wanting its customers to buy its products isn't so much ulterior motive as obvious mission? SB

I don't know. King Arthur doesn't sell a lot of grilling supplies do they? SB

Now, we know man does not live on bread alone, even if he works for King Arthur! SB

King Arthur Flour has long offered recipes and food writing in their catalogs, cook books, and newsletters. Now they have announced a new magazine, The Bakers Companion Ventures like this are often viewed as nothing more than advertising, and many fail, but King Arthur Flour has as much credibility as any company in the food business. SB (as a long time customer, hopes for a comp copy )

My de facto grandson, Zack, now 3 1/2, stayed with us most of the time between the ages of 13 mo and 3 yrs old. I always have him in the kitchen as much as possible when I cook, if for no other reason than to give his Mom and Grandma a break. When he was very young I'd just pull his high chair up to my center work island and give him little pieces of food to play with. Now he sits on the island itself and helps with tasks like adding ingredients, stirring, putting things away, and cleaning up. Zack's appropriated task was Master of the Garbage Disposal. Only he was allowed to turn it on and off. He enjoyed its making a noise "like a monster". Several of my RecipeGullet offerings are toddler oriented, including Baby Biscuits, (for the "younger" crowd like Zack's sister "Baby Jenna"), Baby Food Brownies, Graham Crackers, Toast Boxes (from my own early days), Paste (just for fun), and my favorite, Tickle Me Cake which is, you might say, interactive! Zack has always been a pretty good eater, but like most kids his tastes change quickly and dramatically. Some days he doesn't even like pizza! I'm sure that helping in the kitchen gives him a little better understanding of the cooking-eating connection. Now when he comes to visit he tells me about what he and Mama have cooked, and often brings me a cookie or cup cake. Id say cooking with Zack is probably one of the most fun things I've ever done. SB (and I've done a lot of fun things! )

We intrepid inquisitors here on eGullet were certainly way out ahead on this controversial food issue! From the St Paul Pioneer Press: "What's short and squat and good on toast? The new Western-sized butter from Land O'Lakes, which this week is finally changing the shape of its butter sticks - but only for the quirky West Coast market." SB

Or you could whip up a batch of paste and make homemade, organic Post-It Notes? SB

My local bakery carries all the items mentioned, and then some. It seems to be worth their while, although they always have big baskets full of 25-75% off products that didn't sell. On top of that, I've found no reasonable offer is ever refused on these clearance items. SB (currently eying up some half-priced jams)

I use a lot of freshly grated nutmeg, not only in baked goods, but also with root vegetables. Since I personally don't like a strong cinnamon taste, I substitute Penzeys Baking Spice, which is partially cinnamon but has a broader and milder flavor. Recently I discovered Minors Vegetable Bases. It's a commercial product, and I think the 16 oz containers are the smallest size? A little goes a looooong ways. SB