foodie52

My favorite episode was about balsamic vinegars!

I work in a grocery store. Only difference is that our employees are educated as to product. All produce partners carry knives and are there to sample out product. There is always someone on the floor willing to slice open a melon or an apple for you to sample. There definitely is a difference between sampling and stealing. In our Bulk department, we provide gloves so that you can try a candy before you buy it. And therein lies the difference between customer and thief. The customer has a cart full of products he/she is going to buy.The thief is cruising for a free lunch and usually doesn't even have a grocery cart. Oh, and by the way: watch out for people walking around in two's, carrying only a few items in a hand basket. They are our loss prevention control officers. If we catch you drinking a bottle of soda and then disposing of it in the trash, some day you'll get caught. We care about what goes on in our store. I once found $50 worth of crab legs stashed behind the cake flour....

I believe it is the sugar in the cabbage that creates that mess on the bottom of the pan. The only way out of that is to add water and steam it some. Or cook it in lots and lots of oil....bad idea I guess. I remember Cocoa Puffs from my childhood, wayyyyyyyy back in the 50's. I remember three things about them: the milk turned brownish grey; when they got soggy, only the outside sogged up and the inside stayed crunchy; and they had a vaguely medicinal flavor to them. Which cereal had that neat newspaper on the back? With just happy news? We sure could use that again.In fact, it was three pages because you could cut up the side of the back and it became a fold out paper. ( Am I making sense here?? Help!)

Heaven forbid. No, we are going to stay open throughout the entire renovation. It's supposed to be done by Thanksgiving.

What else do you want to know?

Mu Du Noodles here Arguably THE best food in SF. I ate there this weekend, on a recommendation from a friend of mine who owns a restaurant. Check out their exciting menu! Anyone else eaten here??

I'm not watching these shows for sanitation tips. I'm watching to either pick up some new culinary ideas, or just for entertainment. But if it were a documentary about a restaurant....now that's another story.

You know what? From your description of the flour, it sounds just like graham flour!

Lucy: What is the difference between the whole wheat hard semolina and the whole wheat flour? We can get semolina flour here ( used for pasta ) but not the whole wheat. Perhaps it is whole spelt flour? Do you know of an American equivalent?

My bad!

Luis, the manager of the seafood department at Central Market, North Lamar, can probably get it for you with a week's notice. I asked him today. It's shark.

Hi again . Lucy! Our first two weeks of South Beach dieting have passed. My husband has lost 12 pounds. I have lost 5. It's so hard to do! But we are persevering. This next phase reintroduces some carbs: oatmeal for breakfast and a slice of whole wheat bread at lunch. None in the evening. Also, a glass of wine is allowed again with dinner! Changes in myself that I have noticed: I don't want more than a glass of wine. After a meal, I still crave sweets. I am having one piece of bittersweet chocolate to satisfy that. I am glad to have bread back, albeit one slice a day. No cheese. I have energy. I feel good. We went to some friends for dinner last Saturday: we had decided beforehand that we wouldn't be rude and refuse their wonderful dinner. So we had each a glass of wine and slices of apricot tart for dessert. I felt uncomfortably full all night. It is interesting how one's body adapts to new regimes.

Too much sauce over pasta! Come on: if you're using decent noodles, I'd like to be able to taste them. Pasta isn't just a vehicle for sauce.

Gruezi, Boris! My parents have lived in Ebikon for 35 years, so I know Switzerland rather well. My grandmother's chalet is in Hasliberg. Can you talk a little about Hobelkase? I have always enjoyed that. And about the chocolate industry! What is your favorite brand? Danke viel mals!

Wiltons makes a clear vanilla.

Oh for heaven's sake... If you tell someone , "I'm firing up the smoker...bring the beer.", that's barbecue!!! No matter where in the world you are. I'm off to get me some brisket and ribs at Barbecue World Headquarters up the road.

You can find the history of Earl Grey tea HERE

bleu: Your long, heartfelt post wil carry me through my day today. I'm big-boned as well. I've been overweight (BMI of 28) since the birth of my second child 20 years ago. I could stand to lose 30 pounds and not miss them! I empathize with your desire to FEEL GOOD again. That is what spurred me on to start the South Beach diet, along with my husband, whose target is to lose 25 pounds before Thanksgiving. He is doing it because his doctor told him, lose it or start taking cholesterol-lowering drugs. I am doing it because he being on a diet is a good excuse for me to lose weight too! I hired my son to make two meals a day for us according to the South Beach method. Today is the start of week 2 for us. It's only hard at night, when I become very grumpy at cocktail hour! (no drinks...yet....next week we may have white wine) So we only eat what he puts in front of us. Having a personal chef to jump start us has been very helpful. I've lost 6 pounds. OK: everyone will say it is water weight. So what: I don't care what it is, as long as it is gone. I think the very best part of seeing results is the feeling of empowerment: I am once again in charge of my body. For years, I have been helpless in the face of food. Now I feel like I have regained control. Mentally, this is very satisfying. I bought myself a dress last week: it almost fits. It will fit perfectly after I have lost 10 pounds. I love the dress. I can't wait to wear it! So hang in there. BTW, my husband has never complained about how I look. He thinks I'm cute. So our perception of ourselves is sadly not the one others have of us. But it's all about feeling good about yourself. You GO , girl!

You live in Florence?? Oh my goodness, I am so jealous...it's my favorite city.

Which brings to mind something that has puzzled me all my life. Why is the sanctioned popover baking pan so weird looking? It looks like a series of cups connected by metal rods. I've never used one. In fact, I've never made popovers. Plenty of YP's though.

Check out this site. There's lots of cool info here. Here

A propos West Indian food... I went to university in Edinburgh. A friend of mine there came from Trinidad and used to cook for me over a little burner in her dorm room. It was my first introduction to Indian food. She concocted curries, which were very comforting on dark, rainy Scottish afternoons. I always felt sorry for her, trapped in those windy, northern climes. She introduced me to the works of VS Naipaul as well.

I'd let Fergus Henderson know about that. It's inexcusable. They have a website : I bet there is an email address.

OK, mongo: tell me this: Why is English-Indian food so darned good over there, and American-Indian so "so-so"? What makes it so good? Do you like the English version of Indian cuisine, or is it so NOT authentic? (Wow: I got 6 "so's" in my post!)