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    St. Simons Island, Georgia
  1. I think one of the key things to using things like tofu and tempeh is not to think of them as meat substitutes. All they are are foods with a high protein content. Try to think of them as ingredients in their own right and not as an imitation of something else. If you try to use them to imitate something, theyll taste like just that, an imitation. Use them for their own unique qualities to bring out their full potential, just like any other ingredient.
  2. I think another aspect that places foie in such a position that it is in is that there is no way to make the production method of it much more humane. Regardless of all other factors, you still have to force feed the animals by a tube to produce the desired level of fat in the liver. All other forms of meat produced can be more humanely obtained, but foie must remain as it is.
  3. I will always maintain it's not so much the percent of diet that's fat that contributes to heart disease, it's simply too many calories and obesity. However, the kinds of fats make a huge difference. Lard and olive oil, both fat, have very different effects.
  4. I most definitely misread the article. Paranoid character aside, I have been a bit leery of teflon pans as of late, due to increasing news stories about them and whatnot. On the good side, it brought me to finally invest in a couple of stainless steel frypans. At least my conscience will feel healthier, even if body is no better for it.
  5. Must have missed that one, such a great movie, though a few friends of mine just couldn't see what was so fascinating about wine. Alas...
  6. I can't believe no has mentioned Sideways.
  7. Admin: threads merged. The EPA has reviewed testing results and found that a chemical used in Teflon non-stick cookware has a strong link to both cancer and birth defects. Called PFOA, the chemical is a key element in giving Teflon it's non-stick qualities. The EPA has requested a 95% reduction in the use of this chemical by 2010 and a complete end to it's use by 2015. The bad news is that it's present in ALL non-stick cookware currently in use. http://www.theaustralian.news.com.au/commo...5E23289,00.html http://yosemite.epa.gov/opa/admpress.nsf/e...33;OpenDocument
  8. I think that's absolutely glorious. Your culinary revenge skills are highly sophisticated.
  9. I'm very curious about the later effects of this procedure, would a full grown man, after reaching an ideal weight, have difficulty maintaining that weight and proper nutrition on such a limited caloric intake? I'm sure this must become a problem for some patients, but is it prevalent?
  10. I have a can of diet Cel-Ray in my fridge right now. Feeling rather wealthy.
  11. I think the thing about the common perception of vegan cooking is this; think about how many normal people cook in relation to the general population. Would you dare give a percent of people who can actually cook well? Now think about that ratio and apply it to vegans. Take into consideration the fact that less than one percent of the population is vegan. The likelihood of one meeting several is highly unlikely. So of course when one meets a vegan, they are curious about the types of things they normally eat. This is the equivalent of just going up to anyone and asking what they normally eat. Then you ask them to cook? I highly doubt that most people can turn out a truly good meal, this applies to most vegans as well. Not because they're vegan, but because they're pretty much like everyone else, and that culinary enthusiasm just isn't there. Vegan food isn't a type of cuisine, it's an ingredient restriction. I've had some absolutely amazing vegan Thai curries, at Thai restaurants, that just happened to be vegan. I've had my mom's incredible dressing on thanksgiving, which just so happens to be vegan, who'd of thought? The point is, it's not fair to stereotype that all vegans have no cooking ability because, well, neither do most people. By the way, if you ever make it to Atlanta, take a trip to Cafe Sunflower and order a slice of the vegan chocolate raspberry mousse cake, it makes one actually consider that choice.
  12. I regret having been on a school-sponsored tour with a stingy teacher when I toured Europe. We ate bottom of the barrel food in Paris, PARIS! I will always remember the one restaurant we went to where we were served delicious little cheese...things, I honestly have no idea what they were. These were followed by, of all things ironic, french fries. It appears we were so incredibly cheap that they had actually gone to the McDonald's across the street to get french fries for us. In retrospect, I should have just left, gone to a bistro, or a bakery, or anything really, consequences be damned.
  13. What was your family food culture when you were growing up? Southern, hard-core, all the way. Bacon grease, grits, chicken on sundays, sweet tea, the works. Was meal time important? Not terribly, it seemed to happen at roughly the same time, but not because of any particular urgency, just traditional schedule. Was cooking important? Was breathing? What were the penalties for putting elbows on the table? A good yelling-at. Not really any actual task or punishment, just being verbally chastised. Who cooked in the family? Mom, and did she ever. Were restaurant meals common, or for special occassions? Very special occasions, but realistically, what's the point. When mom cooks you buttermilk pancakes in the morning, sandwiches at lunch, and anything you want at dinner, who needs to pay to eat? Did children have a "kiddy table" when guests were over? No friggin' way. When did you get that first sip of wine? Either Thanksgiving or Christmas at an early age, not sure when. Though I do remember them saying you aren't supposed to drink it all in one go. Ah well. Was there a pre-meal prayer? Depends, it kind of varied, on special occasions most definitely. Was there a rotating menu (e.g., meatloaf every Thursday)? Not really, but there was fried chicken nearly every sunday. How much of your family culture is being replicated in your present-day family life? Well, I'm not home anymore, and I have no family yet. I would say not too much. But I can reminisce with the best of them.
  14. http://www.foodnavigator-usa.com/news/ng.a...cal-indications It seems the FDA has lowered curing times from 10 months to 6 months. A similar decision was made in 1973, lowering it from 14 to 10 months. Apparently thers is new techonology that allows for faster curing times. New technology, eh?
  15. west2100

    Lunch! (2003-2012)

    Toasted Pita bread with Hummus, Hiyayakko, steamed veggies. Sounds healthy, but for who knows why I decided to put chocolate syrup on the cold silken tofu. Subtle flavors aside, I found it rather delicious. Oh, and Cream Soda, can't forget that.
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