gfweb

Salt is hardly the worst thing in the world healthwise. We need a certain amount of sodium to function. But extra salt makes the body retain water until the kidney excretes it, which raises BP if one's arteries are a little stiff. But controlling salt intake rarely affects BP significantly and high salt diets are only a real problem in those with bad kidneys and heart failure. (One can argue that compliance with a truly low salt diet is nearly impossible and controlling salt would be more effective in BP if people could actually restrict sodium reliably.) So this is just perhaps well-intentioned marketing BS that also saves Boston Market a little bit of money and gets them some nice press.

Thanks all. I did cut back on mayo...and then yolk, with not much effect. I also tried topping with lox instead of mixing...minimal effect. Likewise adding lemon.

I regularly use (>weekly) 10" aluminum fryingpan (cheap restaurant supply brand), 12" Lincoln Wearever clad stainless frying pan 2 qt sauce pan (all clad) 4 qt sauce pan (Scan Pan) Big saute pan (Calphalon) 10" heavy santoku knife 6" paring knife Breville Smart Oven I occasionally use: (few times a month) Cast Iron 10" pan Baking dishes Ramekins of various sizes Teflon 10" calphalon frying pan mostly for eggs Cuisinart Miniprep KA mixer Meat slicing knife (victorinox) Sous Vide Supreme (tho now I'd buy the Side Kick) I rarely use: (few times a year) Pressure Cooker (Fagor) Food Processor (cuisinart) So why do I have all this other crap?

After checking various recipes which are all pretty much mayo + mustard + yolk + onion + smoked salmon, I made several variations, all minimizing the mustard. All of them ended up pretty much like deviled eggs without much salmon taste. The salmon I used was of two types one labeled Nova Lox and the other was similar, but labeled only Smoked Salmon. They seemed nearly identical and tasted right on a bagel. Are there any more strongly salmon-y/smokey varieties? Perhaps smoked but not cured salmon?

I have one and loove it. It isn't really a toaster oven, it is a tabletop convection oven that toasts beautifully. It is faster to heat than my oven, Has perfectly calibrated temps. Doesn't heat up the kitchen. Will cook medium sized baking pans- plenty big enough for say, scallopped potatoes to serve 4. Great for cookies, corn bread etc etc. There are two sizes. Get the bigger one.

Sets of pans often appear to be a good deal, but how good a deal is it if you don't use half of them? And you still have to store them somewhere. That $300 spent at a restaurant supply store will go a much longer way.

Exactly right. I'd add a copy of Bittman's How to Cook Everything. It is readable and an excellent first cookbook.

A restaurant supply store has very functional pans and knives at really cheap prices. Hardware stores have cast iron pans cheap. Amazon has cheap victorinox knives which are highly rated. I'd spend cash for this stuff. I'd use BBB credit for stuff you can't buy at a restaurant store eg dishes... a Dutch oven... appliances like a food processor or a mixer.

Saurkraut braised in something a little sweet like apple juice.

Thunderbird Good and cold I forget Thirty twice Sent from my DROID RAZR using Tapatalk 2

Brilliant idea! I've made savory bread pudding but never cheesecake.

These old IEC models will do 200cc at a time and get some speed up. New sealed vials are cheap and all you need. http://www.ebay.com/itm/IEC-CL-Centrifuge-w-215-Rotor-4-Adapters-Working-NO-Reserve-/261082860290?pt=LH_DefaultDomain_0&hash=item3cc9c04b02

The price is great but he is right about low speed, low volume and difficulty separating stuff. Of the three faults, the low volume is probably the biggest. Those tubes look to be about 15 cc, so it'd take ages to spin down enough liquid for two bowls of soup. Having said that, I want one.

Pimento cheese is great! But pimento in cream cheese is a Yankee aberration. I believe is usually cheddar + mayo + pimento... +/- Worcestershire +/- horseradish.

A thing from Lebanon. Really foul. Had a fancy French-y label, but tasted like asphalt with a hint of napalm. Chateau Arafat or something like that. edit for clarity

If you add jalapeno to the tuna salad, the potato chips make even more sense.

This thread is like Seinfeld. You dont know what it is about. Having said that, I will second adding potato chips (Herr's Ripple Chips) to tuna salad sandwiches. They add a crunch that would otherwise be provided by the empty nutrition of lettuce. An upgrade.

How do you plate dog food? I once had a sweet and gentle natured Airedale, but when I put her food bowl down, I had to get my hand out of the way very fast. Some years later I had a female Boston Terrier who savored her Jerky Treats. She'd hold it upright between her paws, and take a bite, and chew it slowly;she was a slow food advocate. The problem was her mate, my male Boston Terrier would be hovering around her waiting for an opportunity to snatch the Jerky Treat. I speak as an Airedale who savors his food, but I'd rather play than eat. You are right about small portions getting cold fast. I had a nice meal at Lacriox pretty much ruined that way. Artsy -fartsy plating of small portions = cold in minutes.

I'd also pan fry the meatloaf to get it crusty.

Agreed. That's just wrong. Agreed about the mayo too.

We did this with our kids and they were quickly civilized. Sent from my DROID RAZR using Tapatalk 2

One or two flashes...no big deal. But repeated flash shots are annoying and selfish.

Lebanon bologna! Smokey and wonderful. Like summer sausage, but better. I love it pan fried and then put in a pumpernickel sandwich with cole slaw. Weaver's is the best, then Kunzler's.

For the full Philly you gotta have a Wawa Sent from my DROID RAZR using Tapatalk 2

Great stuff! Wish I were there.