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Lisa Shock

society donor
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About Lisa Shock

  • Birthday 03/04/1961

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  • Location
    Phoenix, AZ

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  1. Restaurant/bar equipment delivery

    I have inquired at a local college's student employment office and gotten groups of strong young people to come in for a very reasonable wage. They're also often glad to get maybe just one hour's work, because they have busy schedules and often cannot work a 4-8 hour shift anyway. One place I worked at, we'd feed and pay them.
  2. @Darienne I just wanted to use myself as a real-world example of what's possible. IMO, it's one thing to hear statistics and another to see it in action. And, yes, I understand that meat in moderation does help the diet for some. I think that many people aren't aware of how consuming too much protein can permanently damage their kidneys. (In the US, pretty much no one suffers from lack of protein. Doctors may never see a patient for the condition; they have to learn about it from textbooks alone.) In the US, approximately 14% of the population suffers from chronic kidney disease, although only about half of them are aware of it. Obviously, most of those people are over age 60, so the statistic is a bit scarier for certain age groups. I also got super-lucky in that testing has revealed that I have the genetic makeup for gout. But, have avoided suffering from it due to a vegetarian diet. So, I have a strong incentive, now, to stick with vegetarianism. And, you're right in that you don't have to go totally all-out vegan to see results. For most people, adding more vegetables and grains to their plate and reducing size of the meat portion will be beneficial. Of course, those with CKD have to be very careful about a lot of 'healthy' foods, but that's a different topic. One super-easy way to help the planet is to pack one vegetarian lunch a week: PB&J, hummus and raw veggies and some crackers, 3-bean chili, pasta salad with veggies & beans, lentil soup, bean burrito, etc.
  3. Old garbage. LINK. The study in question compared meats to fuel intensive crops like greenhouse lettuce and celery. They kept looking at the sorts of vegetables that we select carefully to be pretty. They also think that someone giving up meat is going to switch out the number of calories in a steak for the same number of calories in broccoli. Which is ridiculous. They totally ignored grains and beans, which are the primary staples in most vegetarian diets. And, I know for a fact that if I eat corn, soybeans, wheat, etc. instead of those items being fed to a cow or a chicken or a pig, the environmental footprint will be much smaller. One pound of beef requires an input of approximately 2500 gallons of water, whereas a pound of soy requires 250 gallons of water, a pound of wheat only 25 gallons. Vegetarians (who also don't smoke) tend to live longer, have lower BMIs, less cancer and less heart disease. LINK. They also tend to have fewer renal problems since they rarely overload their bodies with too much protein and have a better balance in the salt/potassium/phosphorous loop. One of my neighbors is a PhD dietician who works for a dialysis clinic, she has never had a vegetarian client. (at least not coming into dialysis -she helps some patients eat some vegetarian meals to have them follow an appropriate diet) It's possible, never say never, but she's never seen it. I myself am a 57 year old vegetarian, and recently had an arterial ultrasound which found that I have no cholesterol in my arteries. 'Like a baby, like the textbook on babies,' is what the technician said. A complete blood workup and some other tests showed that my internal organs overall were found to be functioning at levels more common to younger people. Sure, everyone is different, their bodies use foods slightly differently, but in the balance, a vegetarian diet can be a very sound practice.
  4. First Steps in Cooking

    How far away do your friends (from the photographs) live? If you can, I humbly suggest that at some point fairly soon, you cook an actual hamburger with Junior. -Just so he knows what a real one is supposed to taste like. (as opposed to most fast food places)
  5. First Steps in Cooking

    Mom would let me help prepare the salad for dinner. I was a tall child, and pretty well coordinated, so, just after I turned 4 she let me peel and slice carrots and cut up other salad items with a paring knife while standing on a chair. She also let me make my own toast for breakfast in exchange for teaching me how to set up the percolator so she could sleep in a little bit. Sometime in that year (I could read) I read some of her cookbooks and decided that I wanted to make potato leek soup, and she let me. That became my 'signature dish' for a couple of years. Of course, I had to clean up, too. I swept and mopped the kitchen, and did dishes more often than I was allowed to cook -at first. Then, both my mom and younger brother got really sick with strep and dad was out of town. So, I was left to my on devices in the kitchen for more than a week. I just started checking recipes against what was in the fridge and trying to make it. I made two complete dinners during that time, even though I was the only one able to eat them I tried serving mom and my brother on trays in bed. My father taught me to cook eggs later that year, and he made me a little bench to stand on in the kitchen. Of course, my dad already had me pushing a manual lawnmower around the backyard and digging up dandelions at an early age, too. We weren't allowed to watch much TV, and all of my neighbors were adult empty-nesters so I didn't have any playmates outside of pre-school.
  6. Seeking guidance

    Welcome! Feel free to ask, several of us have experience cooking large quantities of foods and transporting them.
  7. Cooking wok

    The viscosity will determine if the motor is powerful enough to work for you. This is a bit like when makers of small, home-style mixers state that they are not designed for making bread dough. There's a big difference between mixing watery liquids and, say, making mashed potatoes. Be honest and decribe the types of foods you will be making.
  8. Great British Menu Season 7

    @BetD and @lindag -when you're done, SNL did a hilarious parody of it tonight. (spoilers!)
  9. Lava cake or muffins

    Lava mix? I have never heard of it. Can you give a brand name so we can research it? Most mixes require fairly faithful adherence to the manufacturer' instructions. In school, I learned that there were two different methods discovered to make lava cake pretty much at the same time. One is a fairly simple cake originally made by Chef Jean-Georges Vongerichten which was originally a fortuitous accident of making a cake incorrectly so it retained a runny center. It's pretty easy to make. The other was simply placing a frozen ball of ganache on top of the batter for each portion before baking. (it drops to the center as the cake bakes and then melts as the cake solidifies) And then, there was the Tunnel of Fudge cake from 1966 which is related but not the same as it uses cocoa instead of chocolate.
  10. Do you have access to a farmer's market? When I was a kid and the garden would overflow with tomatoes, my mom would make spaghetti sauce and freeze it, and then, if there were still too many tomatoes, tomato juice canned in glass jars.
  11. @heidih, I have owned that book for years, plus a lot of other vegetarian books. (been vegetarian since 1979) I'm not looking for substitutes exactly, I am looking for this specific type of cuisine where the mock meat is painstakingly structured to look exactly like the real thing. -Like 'ribs' with 'bones' sticking out, whole roasted 'quail', whole roasted 'chicken', 'turkey' legs, a massive intact fish 'fillet', large marbled slices of 'pork' belly, etc. where someone would swear in looks just like meat. Not just random unknown chunks (of seitan strips or tempeh maybe) in a stir-fry. The closest I have ever come is making tofu 'egg' salad, where carefully cut and mixed medium-soft tofu takes the place of chopped egg whites. I am looking to possibly making a fake dish for a competition where I am supposed to produce a 'fish course' which, here in AZ, a landlocked state, IMO is ridiculous.
  12. I just saw a tv show where a professional chef was mentioning that the mark of a professional chef was knowing how to refine the sauce of a curry so there were no oil spots. (I think it was an American show, though!) One solution, depending upon the type of dish, would be to make a quick roux when starting. So, instead of, say, adding ghee to the pot, then spices, then puree of onion, then chunky vegetables, then pureed tomatoes to finish, one would add a some all-purpose wheat flour after the ghee and spices are added and let it cook for a couple of minutes until it is a bubbly paste and the flour is just starting to brown, barely. It is important for the flour to get thoroughly cooked and bubbly, so it does not form lumps in the sauce or taste like raw flour. Let the spice flavors develop then add a little less flour, by weight, than ghee. Normally, the ratio for roux-making is equal parts fat and flour by weight, however, you probably have some dry spices absorbing some fat, so you have less fat available. You're going to have to experiment a bit, but, something like 0.5 - 0.75 flour to 1 ghee by weight should fix the issue. Your pictures may be too large, or too high quality. Try reducing the image (in a Windows PC, use Paint) to 800x600 pixels and see if that helps. Good luck!
  13. Thanks! The best pan-Asian market in Phoenix is a long ways from my house, so, I tend to only visit a couple times a year. I will keep an eye out. None of the markets here are as good as they were before the economic crisis.
  14. I agree that any challenge involving limited cash will be difficult simply because most of us have stockpiles of food and didn't keep the receipts. I personally purchase some high quality specialty rice in 20lb sacks and split them with some neighbors, we wind up paying about 30 cents a pound. I've got some good stuff I purchased on last-chance markdown. (artichoke pasta from Italy, paella rice from Spain, olive oil from Sparta -all for less than 20 cents a pound) Neither of these situations is easily replicable. Some things, like the SNAP challenge, IMO would best be suited to blogging. I have seriously considered foodblogging here with a $2/day limit. The problem now is that inflation has made food a lot more expensive than when I first contemplated doing it ten years ago. (even if I allow a pass for foods available as free packets like salt, ketchup, hot sauce, mayo, mustard, etc.) There also a lot of other bloggers already doing it, and I do not know how much I would be able to contribute in terms of recipe ideas. (how interesting is it to read that I made oatmeal again and drank a cup of tea?) I like @DiggingDogFarm's list of topics. I think ultimately, I am not fond of competitions. Food shouldn't be a zero sum game. I'd like to think that all across the world, lots of people are enjoying good meals and I think it's tacky to rate/compare them.
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