cathrynapple

Yes, you make a good point, finnfann. The items I have made that did not stick didn't have any lubrication added. I think it's best to leave them bare and let the non stick surface do it's job.

I have some silicone bakeware (bundt pan, muffin tins, tart shells, etc) and haven't had a problem with anything like a pastry or dough or bread. I have had problems with cornbread muffins sticking, and things more cake-like in texture. I have never used the bundt pan, though.

I live in downtown Lafayette. For nicer meals, try Bea One, Maize. They're both located downtown. Basil Thai (in chauncey village) has awesome cheap thai food. And The Blue Nile has good middle eastern food, but you might wait a while for your food at lunch time. Bombay (near potbelly's) has Indian food that's acceptable. What about that new little cajun place on the levee? has anyone been there? I havne't set foot in it yet. My favorite place was Sofra, which was kind of classy turkish ofod, but they seem to have closed. If you want somewhere special (as special as it can get around here!) go to Lafayette City Grill.

Do you perhaps mean probiotics? Natural bacteria that occur during fermentation, especially in foods like yogurt, that increase the "good" bacteria in your intestines. It's what all those new yogurts are now claiming to have, although yogurt contains these bacteria by its very nature.

Go ahead and heat your enamel cast iron on "high." It's cast iron and enamel, for goodness sakes. Manufacturers put that on there to avoid liability.

Even Alton mentioned that he'd never seen whipped whites used before. I don't think it would make much of a difference. Maybe it's a bit faster?

Growing up in South Africa, we always kept our eggs on the counter. They're also sold at room temperature in grocery stores. All of the products you're thinking of sound fine (to me) to leave out overnight.

I assumed as much, since something that sharp would most definitely take too much flesh off the soles of one's feet.

What about City Of Angels, where Nicholas Cage has never tasted food, and asks Melanie Griffith to describe the taste and texture of a ripe pear? That was lovely.

Oh, I'm with you on the store bought fresh herbs. $3.40 for a small handful of sage? Actually, today my local supermarket had packs of sage, tarragon, and dill for 99 cents each. (they were a few days old.) Herb prices are the main reason I hate winter. And for some reaosn I can't keep any indoor plant alive.

Apparently only 97.73 cups of brewed coffee would knock me off. That's almost exactly ten times the amount I drink in one day. Huh.

I don't understand why the coffees I buy at Starbucks have that bitter, burnt taste, but I can buy a sack of ground coffee from them, take it home and brew it, and it comes out perfect. Are they just letting their brewed coffee sit on a burner all day? I stopped going when I ordered an espresso drink and the girl poured my "shot" of espresso from a pitcher that had apparently been filled beforehand with many batches of espresso. That's gross; I want crema! But hey, if i needed a cup and could get a small one on my way to class for a buck, I'd buy it.

If I'm cooking for family, I know enough about their preferences to choose something they'll like. If I'm cooking for someone new, I simply ask, "are there any allergies or things I should avoid?" I don't have multiple families over for sit down meals, and that's mostly a space issue. But I also feel that a meal cooked is a gift, and if I know about a couple's preferences, I love to make something THEY'LL love. That could mean lasagna for one couple and a weird exotic menu for another. A dinner party is always a carefully planned event, and that means planning the combination of guests and tastes, too.

Well, in a more ideal society, there would be more money for everything. Organic meat is expensive because that's what meat should cost. If wages were increased, we could all buy the organic products.

I, too, am enamored by that mold! It's so pretty and organic.

See, when I was a kid and blue cheese was just too strong for me, (or so I thought) it was the Gorgonzola that seemed milder and more palatable. Am I wrong? Maybe at that point I was just eating cheaper cheese...

I don't think I've met anyone with the fondness for meringue that I have. I have been known to whip up batches of thick, fluffy, sugary bowls of Italian meringue for only myself. Eaten with a spoon. I've been doing this since I was about ten.

If you want them really crispy on the outside, be sure to toss in some oil and salt. And I let them go for ages...an hour and a half, and usually at a higher temperature. You could always up the temp while the meat's resting to crisp the outside of the potatoes at the end of the cooking process.

You know, I typically do a custard like those, but i scoop out peach halves a little bit and fill them with the custard. Then I caramelize the surface.

Most people on my father's side of the family have severe "itchy mouth/throat/ears" after eating certain fresh fruits. For me, it's fresh pineapple and avocado. I've never considered this an "allergy," just an irritation. I have seen children have severe reactions to peanuts, shellfish, strawberries, and other foods. It can be terrifying, and I completely understand why one life-threatening reaction to a food could make any parent instantly cautious about any potential food allergies. Allergy tests almost always come up with multiple allergies, even if the patient's reaction would only be mild no negligable. I remember seeing a news report encouraging parents to introduce a wde variety of foods (in moderation, of course) to infants as soon as they were able to digest them. It's a better way to "train" a child's immune system to not treat new foods as enemies. That said, many allergies are hereditary and unavoidable.

I don't know any non-South African who will eat UltraMel. It's marketed as "custard" and looks like melted Velveeta. It's vanilla and you can pour it over anything sweet. I'm also a huge Marmite fan. It's been fed to me since I was a toddler. But I can't get anyone else to like it!

breakfast: Several sweet, saucy chicken wings. lunch: slices of baguette with butter. presupper snack: giant slice of chocolate cake! (there seems to be a trend here. haha.)

It was probably to prevent it from freezing rock hard.

aaahahahha! I'm so glad this thread exists. In the commercial, when the woman empties her "foot gratings" from the ped egg to the trash can, I just about gagged. It looks just like grated parm!

Roasted veggies of any kind (but squash, particularly) are a favorite of mine. Like everyone else, I love cold chicken. But ever since I was a child I've very much enjoyed a teacupful of still-frozen peas, eaten one at a time and rolled around in my mouth a few times before being bitten. My boyfriend loves those huge "blooming onion" things cold out of the fridge. Blegh.