cats2

6oz ramekins...odd thing is that I have 2 different types, both are 6 oz, one of smaller diameter with higher walls, and one with a larger diameter and lower walls. I prefer the larger diameter one.

When I've baked that sort of cake, the only thing that really helped me was when I started using Pam for baking, rather than buttering & using cocoa to coat. Now I have no problem removing them from my ramekins & as a result, they look nice :-) I was using the CI recipe too. Have no experience using custard cups for these cakes, but I think I'd prefer the straight sides more.

Actually, loquats only have a passing resemblance to kumquats. Loquats aren't a citrus fruit. I think it's the only one of the "quats" that isn't a citrus fruit, since the other ones seem to be hybrids of lime/orange/mandarin with kumquats.

Actually, I think more like this recipe (same blog).

It's a rock to keep the soup hot. See this blog post.

Before running out and getting the KA, just remember that there are 4 different models to KA hand mixers...CI didn't compare the differences between these models, and as far as I can tell, they only tested the 7 speed (Ultra Power Plus) Difference between KA models

Perhaps this "vinegar sauce" referred to, is sanbaizu? (Since it's sometimes served with crab?) See this page, scroll down to the 11/23/07 entry.

Actually, that was a topic on Gardenweb a while back, with speculation that it is manufactured for Viking by Demeyere based on the knowledge that Viking cookware is made in Belgium and is 7 ply.

They kinda look more like a guava (see bottom of page) or this picture.

From the article: So, wait, you mean to tell me that that entire creation is nothing but jello? Not only are the flowers not real flowers, they were actually drawn, IN 3D!!, in the gelatin? Am I misunderstanding this? ← My guess is something like this.

Here's the answer from Ghirardelli's webpage. Yes, they have old equipment set up in the ice cream shop at Ghirardelli square to demonstrate the process of chocolate making to the public. The ice cream shop can get pretty crowded at times (depending on if it's a weekend or not and what the weather is like), and the line to order ice cream can snake out the front entrance. Last time I was there (June of last yr), they had a little satellite ice cream shop set up on the west side of the Square (for people who don't want to wait in long lines). The shop with the chocolate machinery is located on the east side of the Square (off Larkin St)

Actually Viking does seem to sell their induction cooktops (controls on the side) in Europe...though I'm not sure about the induction rangetop (controls on the front) http://www.viking-inventum.com/hobs.php The cooktop and the rangetop seem to have the same "burners" based on diameter and wattage. This distributor is based in Malmö.

Wouldn't this just be considered to be a non-liquid version of champurrado?

And Microplane has been making a couple of styles of foot files! (not inexpensive)

True about iron and calcium...vitamin C (or citrus fruit for that matter) should help with iron absorption. Downing a prenatal vitamin or iron pill with milk is theoretically not optimal. In addition, both iron and calcium supplements tend to be constipating (and pregnancy itself is prone to constipation due to hormonal changes) Avoiding calcium in general though, would not be recommended. The pregnancy RDA for folic acid is actually a little higher than the normal RDA of 400mcg. Most standard multivitamins have 100% of the normal RDA, and is the amount that is recommended for women of reproductive age, pre-conception. Once pregnant, the RDA goes up to 600mcg. The new formulation of Centrum tablets does have 500mcg, so you could probably meet the goal via dietary sources. For some women (such as those who have had prior pregnancies affected by neural tube defects, the recommended folic acid daily dose is actually 4mg...10x as much as the average population) RDA table based on sex/age/pregnancy Can't help you with the "raise a child to enjoy food...". From the prior posts, it sounds like the pregnancy diet outcomes are highly variable...so, eat what you enjoy (within safety limits), and hope for the best. I don't quite understand the comment about "most resources out there are not set up for individuals who enjoy cooking/eating". In what way do you feel that pregnancy has cramped your cooking style? Sure, the health recommendations do affect some of the food choices, but it's not like they're recommending women go on some sort of extreme diet of exclusion...(unless it's in context of food allergies?...though that seems more associated with time during breastfeeding) From a recently published paper in the Journal of Allergy and Clinical Immunology (Vol 119, Issue 5, May 2007, pages 1197-1202) "Avoidance diets in pregnancy are no longer advocated as a means of primary prophylaxis of allergic disease. The European Academy of Allergology, Asthma and Clinical Immunology has recently concluded that allergen avoidance diets while breast-feeding are now recommended only if a breastfed child is showing symptoms of food-related diseases such as eczema." Restricting the diet of kids apparently tends to backfire on the parents, because it then becomes the highly desired food item (that may lead to overconsumption of that item) I could only find one paper that addresses diet in pregnancy with later food acceptance, in the journal Pediatrics, 2001 June;107(6);E88 The authors' conclusion was that prenatal/early postnatal exposure to a flavor does enhance the baby's enjoyment of that flavor (during weaning). They had randomized pregnant women into 3 groups: they drank either water/carrot juice 4 times/week for 3weeks at the end of pregnancy and then for the 1st 2 months of breastfeeding. Group1: carrot juice in pregnancy/water during breastfeeding, Group2:water in pregnancy/carrot juice during breastfeeding, Group3: water in pregnancy/breastfeeding. Carrot flavored cereal was offered to the babies during weaning, and apparently those babies exposed to carrot during pregnancy or breastfeeding were perceived by their moms as enjoying the carrot flavored cereal more than plain cereal. Which again goes back to "eat what you enjoy", and hopefully your child will enjoy that too! Don't vilify the stuff you abhor, but provide tasty alternatives.

It's not just the raw fish...you have to watch out for the seafood that may contain mercury. As for prosciutto...isn't that dry-cured uncooked ham? I don't think that a small sample would be of any harm, but it's hard to set limits, so often times people are just told to avoid things entirely. The March of Dimes has a short list of suggestions. They also have a page about food safety, if you're not sure. The FDA also has a website, but I don't think it's as friendly as March of Dimes. (The FDA website really emphasizes food safety issues including having the proper fridge temperature!) Though, Megnut does have a point in her blog, as to how she chose what she would eat/avoid. Just don't ask a health care professional to commit to saying it's ok (remember that even if an adverse event is rare, if the doc said it was ok, then that physician might be sued...why do you think the official recommendations are conservative?) We live in a litigious society.

Perhaps a Google search using a spelling of chimichurri will help? (note the double "r"'s)

maybe shiratama was what my mother made for me on new years? They were little tiny mochi balls about the size of a dime - a nickel (don't know their japanese equivalents ). It's nice to have a little chewy bite with a smooth sweet bean. ← It seems that the little mochi balls you're talking about are called saelsim in Korean. This website has a recipe for them, but it doesn't quite explain what "sticky rice powder" is. By description, it may be the same thing? Mmm...kinako and sugar...I love eating freshly pounded mochi (picked up at the local Buddhist church's annual New Year's mochi-tsuki) dipped in that stuff. It has to be really fresh mochi for me to eat it that way. Store bought mochi is never quite as soft, and day-old mochi I find is better toasted and then dipped in sato jyoyu. Worse yet, my husband brought home some sort of weird "cinnamon raisin mochi" that a co-worker (on a gluten-free diet) was raving about. His co-worker gave it to my husband thinking that I'd like it. It's just sooo wrong. All this talk of oshiruko reminds me of the days when my obaachan would make me a bowl of it in the winter time.

I did find one place that claims to sell Italian lemons, but they can't ship to AZ, TX, or FL. They did not seem to make a distinction as to what type of lemons they were, and they made the claim that Italian lemons (in general I assume) are called Sorrento. Also, I've seen another article that states that the Sorrento lemon is also called Femminello St. Teresa. California Citrus Specialties (the link you mentioned above), does carry the Femminello variety of lemons.

That's pretty much the recommendation that was listed at this website. It sounds like a commerical grower is going to be marketing one type of these trees, but it'll take several yrs before they have mature enough trees for purchase.

I am sorry for your loss Michael. It is so very sad that your friends weight problem was likely a result of emotional issues. I have to say, that these comments about the medical community...well, I take it a little personally. Granted, I've never been overweight, so it's difficult for me to say how overweight/obese patients get treated by their physicians. For that matter, I don't know how well my patients take my advice, since I've never been in their situation and can't possibly know what it's like for them. But, I can still try to encourage people. And once in a great while, I see results! Nonetheless, I routinely calculate a patient's body mass index at their annual exam (I'm a gynecologist). I show them a chart of what is considered normal/overweight/obese for their height. Granted, BMI's don't always work for everyone (muscular patients might have a higher BMI). But, truly I don't have muscular patients. Most of my patients seem very surprised to see where their weight falls, relative to the norm. My patients have an ethnic propensity towards diabetes (Latinas) I give them a handout from the American Heart Association that talks about issues of increased risk of stroke and heart disease for the obese. (in particular, it addresses the higher rates of obesity and sedentary lifestyle in Latinas compared to the general population of the US) I ask my patients if they do any exercise, and if they have any family history of diabetes/heart disease. I screen my obese patients for thyroid disease, diabetes, and cholesterol abnormalities (and I'm not even their primary care doctor). I offer my patients a referral to a dietician if they are interested. Most of my patients are obese (BMI of 30 or more). I've even bothered to ask my patients to recall on an average day what sort of foods they ate. Some of my patients have said "but doctor, I only eat one time a day!" Of course, when they do eat, they often binge on all the carb-heavy foods. It's hard to do all of this counselling in a busy clinic. There are time constraints. In the perfect world, this would not be a problem, and the patient would get several followup visits to check on their progress and to encourage them. But, that's not the world that I live in. If I recall correctly, for MD's seeing HMO pts, the less number of office visits, the better. (with capitation, the HMO will pay a flat rate to take care of a member for that yr...the more visits, the more expenditure by the MD's office, and hence less income...no wonder they "just throw drugs at pts"...it takes less time and less intensive followup) The patient responses I've gotten have been discouraging. My patients for the most part are looking for a quick fix...a magic pill to cause miraculous weight loss. When they ask me about medications for weight loss, I tell them it's a means to lose weight, but until they change their lifestyle (how they eat, what they eat, and what sort of physical activity they do), they will likely regain their weight once they stop the medications. I work for a county clinic, so our patients can't afford anything like gastric bypass. Yet, somehow, some of them manage to scrape up the money to pay a private weight loss clinic for prescription diet pills. It's a crutch, because that diet clinic doesn't work with them to change their eating habits. One of the pediatricians at our clinic has a "lifestyle management" clinic. Yes, it's not called "obesity clinic". He works with a dietician, and tries to get the kids (and their parents) involved in making changes to their lifestyle. Sometimes the kids and parents get it...and they make a positive change. On a personal level, I too have been frustrated with seeing a loved one who continues to gain weight (I've seen him go from a normal weight to obese) due to poor eating habits (and a previously super-fast metabolism that's slowing down with age). He has a family history of diabetes and heart disease, yet has yet to get checked by his MD. He has already had surgery for a herniated lumbar disk, and continues to have problems with acid reflux. He too has the attitude of "live for now". He lives on a diet of meats/starches/sweets/sodas. He likes things "supersized" versus I like to have a small taste of everything. He hates vegetables. (At least he doesn't smoke.) Too bad I'm married to him. He won't change until he wants to change. It's just the MD in me that's especially worried.

If it's labeled CaCl2 USP, the USP stands for United States Pharmacopeia. So if it's pharmaceutical grade, then it's intended to be used in the body in some fashion or another. I'd say that's equivalent to food grade. This is what I found on the Dow Chemical site: "Calcium chloride was evaluated to be a food substance of very low toxicity. In fact, the substance is considered as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. The average intake of calcium chloride as food additives has been estimated to be 160-345 mg/day for individuals. However, ingestion of concentrated or pure calcium chloride products may cause gastrointestinal irritation or ulceration . " So, as long as you're not ingesting this straight from the bottle, I think you'll be fine! You're using it as a solution, and at that, will probably rinse your products with water, right?

Of course if you are in the OR and pass out and break the field, the surgeons might throw things at you. I'd carry a protein bar - as long as you're not eating it in front of the patients (especially if they're NPO) you'll be OK. ← That's why it's really important to at least eat a good breakfast in the AM before scrubbing in. Surgical services tend to round really early in the AM, so try and prep a breakfast at home the night before, so that you'll have something in your system. No one likes a "man down" in the OR. If you feel woozy, it's time to scrub out. As for carrying things in the pocket...depends on how many pockets you have, and the size of them! I mean, you don't want your pockets overflowing with stuff. (consider a fanny pack?). I agree...a ziploc of food in your coat that's visible, isn't very professional. Definitely do not eat in patient care areas (not professional, not very hygenic, and I think it might be a JCAHO violation IIRC).

Wow...they give MS3's lockers? I never rated a locker as a student. I agree with everyone above...fruit leather, nuts, granola bars, dried fruit in general, and would add in bottled water to bring in your backpack (with some of those drink mixes...Capri Sun now has an electrolyte mix for bottled water...I'm not a fan of soda). Purell? Probably don't have to bring your own. They probably have big bottles of the hand gel on every ward (if not in every pt room) at the hospital (and possibly in the clinics). But, I much prefer actually washing my hands before eating anything!! (actually that's our workplace policy too). Bring a small tube of hand lotion...your hands will need it after all the handwashing!!!! When you're on-call, it's very important to procure food before the cafeteria closes (unless you're lucky enough to be near some places that deliver to the hospital). As long as you have the food, you can always eat later that night. (Hopefully it'll be sometime before midnight...not to say that I haven't eaten dinner at around 23:00 to 00:00 before ) Sometimes you get too busy to get to the caf before it closes. In my residency, there was a Thai place that would deliver to the hospital up to 02:00. (good and cheap! ) Some hospitals provide meals to students on-call, some don't. (at least in the past, the VA hospitals would be pretty good about feeding students...but the food was pretty awful). Ask the residents on your first day of the rotation, if you're really that concerned. Do you know anyone in the class above you? You can ask them also about whether you have time to get to your locker or not. Probably would be dependent on what rotation you're on, no? Do the residents (or nursing staff) have a lounge/kitchen on the floor? If they do, you could even potentially store food from home in the fridge. If you do bring a backpack, find out where you can store it. Things of value can go missing if you store it in a very public place. Good luck on your 3rd yr!

The US version of Philadelphia cream cheese has salt in it too. Check out the nutrional label, and click on the "ingredients" tab. Or, for an idea of the amount of salt added, click on the "food label" tab. 105mg of sodium per 1 oz. (28g) of cream cheese. How much sodium is there in the Dutch version?