sun
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However, I live in condo-world in southern California, and would probably be reported and fined by my condo association if I tried to compost. Don't have a yard anyway...so yeah, I love my garbage disposal.
Chicago condo-owner here. I wish I had a yard to plant veggies. I wish I wasn't throwing away all my food scraps. Even though you can't compost, would you be interested in a worm bin/vermiculture? I don't think I'll do it, but here is a link to a website with info: http://one-change.com/blog/2006/04/indoor-compost-bin/
I have a disposal, but I only use it once or twice a week. I'm a little afraid the thing and I don't know what will jam it up. If I've got food chunks or peels, I might toss them into the half of the sink without the disposal but with a mesh cup over the drain. When I clean the sink after handwashing the stuff that didn't fit into the dishwasher, I'll toss the chunks caught by the mesh into the garbage can. Only little bits of food get eaten by the garbage disposal.
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Yay for this topic
I use Earth Balance sometimes in my baking bc I get some minor bad reactions to dairy. Lately, I've been baking more with real butter and milk and just limiting the amount of cookies/cake slices I eat. Reasons I do not like using butter substitutes:
- A feeling that I'd like to use the closer to nature product.
- Wanting to have the original taste and texture that the product was "meant to" have.
- Trans-fats (until transfat free products came along).
I feel grateful that trans-fat free dairy substitutes are so easy and cheap to buy. I think I can take care of some of the last vestiges of feeling ...deprived thru this discussion of products made Better by margarine.
Trans-fats...One my bosses likes Country Crock on her cinnamon toast. I wonder if I can pop out the margarine mass from the plastic tub and replace it with a similarly shaped piece of Earth Balance.
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I'm pretty sure it was non-alcoholic. I googled for "carrot wine" and started to get excited by the idea of making it, but I know I'm not going to go thru with it. I never thought carrot wine was possible
I thought I had done a good google search for fermented carrot juice, but I just tried again and got a recipe for an Indian version and a online source. The recipe does concern me - at what point could "fermented" juice turn into "spoiled and rotten" juice? If I try the recipe, I will let you know!
http://www.indiacurry.com/beverage/b005kanji.htm
http://www.tasteofturkey.com/mystore.php?P...=&ProductId=509
edited to add the links
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A friend of mine has been searching for fermented carrot juice since he had it in Turkey this summer.
Does anyone have a recipe or know where to buy it in Chicago or the NW suburbs?
I can't remember his description that well, but it's very carrot-y...and fermented.
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Please don't hate me!
If you ever see me tucking sugar packets into my purse, please note that I'm only taking two (or four if they've also got raw sugar in packets) and I'm not adding any to my coffee/tea, which I prefer unsweetened. I don't steal Splenda or Sweet n Lo.
I've got a nice collection of emptied sugar packets from restaurants in the US, from my few trips out the country (restaurants, airlines, hotels, trains), and some from friends who save them for me after eating out with me and witnessing my little habit.
I don't know what I'm going to do with all of them. Hmm, maybe I should get a few frames and display them in the still-undecorated kitchen!
If anyone else has ideas for what to do with them, I'd appreciate a PM.
Also, I'm not seeking donations or trades of sugar packets bc I prefer procuring them myself from places I have actually been to, but if you or someone you know collects them, I'd be happy to send you a few that might be hard to find - like from Pakistan.
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Sometimes I find it weird to see those tiny pairs of shrimp eyes looking at me from my mom's home-made kimchee.
Once as when I was a kid, I was feeling nauseated, but had trouble actually vomiting. My mom gave me a small spoonful of the shrimp liquid. So super salty! She told me it would make me vomit and feel better - it worked.
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Bad: being a clumsy person. Good: being used to being clumsy. In the kitchen of my shoeless home, I have dropped knives on the floor more than once, but my nimble feet and legs have automatically jumped me backwards each time. Ooh! My foot just twitched at the memories!
So this new beau and I decided to make chocolate chip cookies a few days after he told me how he used to bake cookies all the time in grad school. He had moved halfway across the country just recently, so I could kind of understand that he had zero mixing bowls. We used pots and pans, instead. As far as measuring cups went, he had just one 1-cup (or 2-cup?) liquid measuring cup and no dry measures. The butter cold from the fridge wasn't a problem - we'd just microwave it til smooshy and then mix it with the eggs! The sugar? Why, mixed in with the rest of the dry ingredients, of course!
Looking back, I feel I was too judgemental at expressing my incredulousness. I should have gone with the flow. The end results were still okay.
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For the 5(ish) hour drive (usually at night) from Chicago to my parents' place in southeast Michigan, I usually bring at least one Red Bull. I like the taste, but I don't want to drink it regularly. It turns out Red Bull has less caffeine that a cup of coffee!
I had Mountain Dew's energy drink once from the a vending machine at a rest stop on the way to Mich. Oh, too sweet! Couldn't finish it.
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"random and weird greens" - Sometimes when I'm in a woodsy place or a place with a lot of weeds, I try to figure out if the plants I'm looking at are edible or not by comparing and contrasting them to various things I've eaten bc of my mother.
But unless I know about the pesticide and fertilizer use in an area, I wouldn't take plants I know to be edible. Most random greens get made into a banchan on their own, though, not a salad.
Yes, please do post the names! I'm curious.
Amherst College.
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Sheena, my parents grew minari in the backyard for a couple years. Check Google for images of minari and you'll probably find your "Korean watercress." It's also good for adding to kimchee or for a mul kimchee in its own right (with maybe some mu and gochu garu).
Sugar from Stop and Shop!
No Stop and Shops in Chicago, but I grew very familiar with the logo while going to school in western Mass. -
No pics from me, but I wanted to say how glad I am that you guys put up your pics and reviews of the place. I had some friends over a few weekends ago and this was my second to last meal with them. They had wanted to try bbq in Chicago and I searched posts on egullet for help. I don't really know bbq, but my friends said Smoque was amazing.
We ordered separately and all four of us ended up ordering the pulled pork or pulled pork sandwiches. Loved the pork, cole slaw, baked beans, fries, and atmosphere.
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Welcome to eG, Sun, and to Bean World! I think there's no comparison between RG beans and the canned stuff, or even other dried beans. I've always loved beans, but RG has taken me to a whole new appreciation of them.
Hey, try the felafel recipe FoodMan put in Recipe Gullet, made with half favas. It's really excellent.
Thank you for the welcome! I can't wait to try the other varieties I also got. I know I will continue to use a lot of canned beans in my cooking bc I cook for one and don't plan my menus well, but RG beans have really raised the bar now!
I will be honest and tell you I don't think I'll make be making Foodman's falafel anytime soon. But I will remember your rec of his recipe if I decide to make falafel at home.
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Beans have made me so happy today!
It started with the best falafel sandwich I have ever had (granted, I haven't had too many in my life) for an early lunch. The gently smooshed falafel in the pita half was crispy brown on the outside and fragrant and green inside. I loved the smooth hummus and the flecks of fresh parsley, too. And tomatoes, cucumber.
Then my Rancho Gordo beans came. This order was my treat for quitting smoking. I am so glad I let myself succumb to the temptation to order after reading the posts in this thread.
I cooked up a half pound of Good Mother Stallard. Er, ate half the pot already. I love the creamy texture of the canned beans I usually buy, but I think I had forgotten to eat beans for their Taste as well.
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Ellen, it is you and others who are helping *me* think this through.
And I can not tell you how very moved I've been by each one of the responses.One of my own peculiar problems to resolve for myself involves what you quoted above. Yes, I do believe this with all my heart. But then again, with cooking and how I use it to show love, it sort of backfired badly once in my life, and I am still feeling the repercussions and trying to find a way out or around them. The instance was that I married someone who appeared to be a fine person but who turned out have a scumbag hidden within, and I did not discover that fact for a number of years. So each day, for these years, I cooked for him. I applied myself to creating a happiness through food for him (and of course in any other way I could think of). The foods he liked were not mostly the sorts I would prefer, but that really didn't matter to me . . . as you say above, it is about using something we enjoy to bring joy to the lives of others. And after a number of years I discovered that I was feeding my love in daily bites on the dinner table to someone who was not who he pretended he was - someone whose idea of "love" was quite a confused one. Someone who was a selfish, conniving, liar. Yes, strong words. And true. The answer is, of course, that I made a wrong choice in terms of person-to-feed, person-to-bring-joy-to. But I have to tell you, it threw me for a real loop. And since cooking is what I do mostly (or did mostly) as expression and as profession, the idea, the feeling that is involved with cooking took the hit. It has been stung badly by this thing. It is not what it was.
Then of course my mother's ideas of feminism come into the picture, hovering there saying "I told you so. You fed him rather than feeding yourself."
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In thinking of how I feed my children after reading these many posts, the emotion there for me, is devotion. Loving spoons of devotion each day, but of course devotion is a quiet thing, and devotion takes patience. It is not generally as loudly passionate as some other emotions. I'm really glad to have this sense of devotion. Really, really glad.
But I'd still like to try to clear up the other stuff if possible, for the good name of cooking in my life. 
There's so much beautiful writing in this thread!
Carrot Top, I'm sorry that you were hurt so badly. Your post made me think of how I've devoted time and wasted wistful daydreams on men who didn't care about me as much as I cared about them. (I was stupid when I was young, what can I say?) It's a little thing, but I'm proud of myself - and take it as a sign of growth - that I recently did not give a pan of cinnamon buns to a guy I have a crush on. He's a very nice person. But he's not a good friend and I believe I gained more real satisfaction from sharing with other friends and co-workers (I love the ppl I work with) than from trying to impress my crush and start showering him with gifts.
I think I took my mother's cooking for granted when I was growing up. Now that I'm on my own, I find I think about her food a lot. Not only do I miss her cooking, but I realize now how much she expressed her love for her family thru food. For women of her generation and culture (1st generation Korean), cooking was her job bc she was the woman, but no one made her imbue it with so much love.
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Hello Doddie!
Thanks for your wonderful blog.
"Garlic rice...garlic rice...garlic rice"
I couldn't stand it anymore. I had to have some. I'd never made it before. I heated garlic paste in some veg oil and then sauteed leftover rice. It was so good!
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I've noticed someone else say that a preference for drums was partly based on them being somewhat cleaner to eat. Makes me feel better to admit that that is actually the only reason I need to prefer the drums. I want nothing except forefinger and thumb of the right hand to have sauce on them. I even realized recently that one of the reasons I don't cook more often is that I hate having to wash my hands after cutting onions.
I guess I need to focus on the positives. I love the smell from cooking onions.We happened to go out to a restaurant for a meeting at work today. I was the third one there and the first two people had already ordered and started eating! wings! This was great, I thought. But I shouldn't have ordered wings at a place famous for its pizza... Sadly, I cannot use today's eating experience to evaluate flavor and tenderness differences bt the flats and drums bc both were just uniformly meh. But I look forward to my next wings experience! Thanks, guys!
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Here's a silly question about seasoning raw meat before cooking it. I wash my hands, then I sprinkle with salt, pepper, etc., rub it around, turn the meat over to season the second side. Now I wash hands again, before grabbing the pepper mill with my raw-meat-hands. Then season the second side, and wash again when I'm done. Any way to avoid that middle step hand-washing without getting gunk on the pepper mill???
I've also wondered about this, especially when watching cooking shows where they don't wash their hands (or lightly rinse their hands without soap) between touching raw meat and touching things like pepper grinders.
Do the bacteria left on pepper grinders and other surfaces die when the moisture on the surface dries?
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Neat, I would have liked to have caught this show.
Did those of you who watched get a good look at his "mint?" Did it look like your usual garden variety Western mint? Or did it possibly look like Korean kaennip aka green perilla? I've heard that perilla is part of the mint family. --But it sounds like he put this "mint" into the marinade? Hmm...
Here's a picture of kaennip. Er, first time posting a link, so it may not work:
http://www.evergreenseeds.com/evergreensee...rperlarlea.html
My mom uses a Korean brand of fish sauce sometimes when she makes kimchi. That's the only time she ever uses fish sauce, though.
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Eden, I'm so happy to hear that goat milk doesn't always taste that bad! I so wanted to enjoy the taste of the carton goat milk and was sad spitting it out.
I love these suggestions -- esp. smoke tofu and the oil-cured black olives -- from Gifted Gourmet's Humane Society link:
Use to Replace Cheese
soy cheese
soft tofu + a dash of lemon juice instead of cottage or ricotta cheese in dips, sauces, smoothies, and pies
smoked tofu instead of provolone and mozzarella
oil-cured black olives instead of Parmesan or Romano cheese
nutritional yeast flakes
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Eden, I tried goat milk once (from one of those ultra-pasteurized cartons) and had to spit it out. I really disliked the taste. Soy milk works well for most of my "milk" needs, so I haven't felt a real drive to spend the money and energy to experiment with other animal milks. Thanks for the tip that sheep's milk might be okay. I will try it one day.
Pam, I definately ran across posts of yours when I was searching for dairy substitution threads!
...If a recipe calls for butter I use Fleishman's margarine or crisco - depending on the recipe. I'm starting to experiment with the butter-flavoured crisco, but haven't done enough to comment on it yet.
If a recipe calls for milk/cream (not whipped), I will sub either water or non-dairy creamer. I'm not a fan of soy milk, but I've been meaning to do some baking with potato milk. I've baked cakes, made genache, icings and soups with non-dairy creamers.
There has been so much negative research recently about trans-fats. I haven't looked closely at Crisco or Fleishman's margarine recently, but I assume those are still made with trans-fats? I've done a little baking with Earth Balance Buttery Sticks (trans-fat free) and it turned out okay. Have you tried any of the trans-fat free margarines yourself?
Awesome! non-dairy creamer!This is wonderful info. I'm really glad you guys are on EGullet and willing to share your experiences with other members. Thank you.
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Hiya. I've searched and run across a few mentions of using trans-fat free butter substitutes (e.g. in keeping kosher), but I can't find a lot of information directly about the best kinds of butter, milk, cream, yogurt, etc. substitutes. I was wondering if the helpful and knowledgeble people here could help me.
I can and do eat dairy occaisonally, but too much gives me a very stuffed up nose. I hate that. (Back in college before I realized that lactose intolerance wasn't my only dairy issue, I kept telling my eating buddies not to try out the food on my tray bc I thought I was coming down with something. They learned to ignore me bc they never came down with my "colds."
)I use both real and fake dairy when I cook and bake. But I don't cook or bake regularly, and when I do, I will try to use recipes calling for little or no dairy.
Does anybody use dairy substitutes regularly? Have you ever been surprised at how much difference the sub made? Especially for baking, where exactness matters a lot more than for cooking, are there recipes where the dairy can't be substituted or omitted? Do you have favorites kinds or brands of dairy substitutes?
Thanks for any input!
Sun
Expat Substitutions, France
in France: Cooking & Baking
Posted
If you can get your hands on cream of tartar at some point, you could try buying enough for a few years at a time bc it won't go bad if kept in an airtight container away from heat.
Can you find dry milk powder easily? If you can't find sweetened condensed milk, consider making your own? I haven't tried this recipe:
http://www.hillbillyhousewife.com/sweetenedcondensedmilk.htm