gfweb
-
Posts
12,303 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by gfweb
-
-
I have a new Artisan Kitchenaid mixer that I purposely leave plugged in during electrical storms. I had a perfectly good old Kitchenaid mixer that had about 200 more watts than this new one, but the new husband thought he could make it fit under the counter and sadly took a metal saw to it one day when I wasn't home. It didn't work, and he bought this one as an apology. It won't even knead dough. It has a glass bowl. It sucks so much but it's new. And it was a gift from the new husband. Lightning is my only hope.
Lightening for the mixer or the husband?
-
Pondering the issue. At what point does a wine with its volatiles blown off in a blender become the equivalent of a wine that's been left open for two days?
-
I once had a sommellier shake hell out of an opened bottle of a young shiraz. He swore it was the right way to handle the thing.
Tasted fine.
-
I do two meatloaves a month for quick meals and sandwiches. Usually served with glazed carrots and mashed potatoes.
I make the occasional Reuben (is that diner or deli?). A critical step is to drain and lightly saute the kraut btw. It keeps the sandwich crisp. I also like to saute the meat till it gets a little browned.
Taylor pork roll is a breakfast and lunch meat that I often have around and is very dinerish I guess.
Sent from my Droid using Tapatalk
-
Anxiety absolutely provokes acid secretion, but treating anxiety is not the usual way to approach GERD...unless the primary issue is anxiety and GERD is just a secondary thing.
-
If you are prone to GERD taking H2 blockers eg pepcid on an as needed basis is a mistake. It is much better to take them at least nightly before bed. You get a much better protection against Barret's and against agita.
Whether proton pump inhibitors are better than H2 blockers for the average patient is not clear (to me at least).
-
My kids are addicted to the Mexican dip recipe on the Velveeta box.
-
I've done my share of ice fishing and learned my lesson quite well.
-
How many guys in that little hut?
-
I believe that some scallops are treated this way too.
-
Those all sound good so long as a perky chef-nymph is doing the talking.
-
Amazing that WF would take a position on this. Really nothing good can come of it for them.
-
As I understand it, the GE alfalfa has a gene that confers resistance to roundup. So you can spray the weed killer after the alfalfa has sprouted...very efficient. Only the bad plants die.
There are real advantages to roundup. Even environmental ones. If you can plant crops without tilling there is less erosion, less sediment and happier waterways and fish.
Worries about round up may be legitimate, but I don't know of any hard evidence of an effect on people or animals. I've seen high dose lab studies on cells etc that say it is bad stuff, but that's a long way from traces in people.
-
Food TV seems to be entertainment with a food theme more than it is about cooking.
-
Probably not. Irradiation doesn't do much if anything to protein and vitamins. Cooking is far more damaging.
Sent from my Droid using Tapatalk
-
They are kidding all of us, and probably themselves.
It is a long way from observing in a lab that a component of a plant has chemicals that do something potentially beneficial to actually proving that eating that plant has any effect at all.
All this talk of superfruits etc is so silly, but so exploitable. Marketers love it. I guarantee that none of them have any data that would pass muster for efficacy at the FDA. I'd be amazed if they have any data at all in people. Even stuff that is intensively and seriously investigated, like resveratrol, has (as far as I know) only failures in big clinical trials.
Dr. Oz knows this quite well. At one time he was a well-trained doc.
-
A big old Vulcan range. A black behemoth. It was in the place when we bought it. I love it. My kids love it. It has become a comfort appliance.
Sent from my Droid using Tapatalk
-
-
Breaking down is for Lindsay Lohan and Paris Hilton.
-
I don't know about improving tips by not writing down the order, but screwing it up will have a certain negative effect.
-
To me how a food looks can make it appetizing or disgusting. Foams, for example, look like dog barf and ruin a dish. Likewise odd colors as with that bagel are off-putting to me.
Odd shapes don't bother me though. If that bagel had been shaped like something different, eg a foot, it wouldn't have bothered me a bit (and still would've been Jets-inspired).
-
People van be pretentious and foolish in multiple areas. :-) besides cooking and medicine we could also add sports talk radio.
Sent from my Droid using Tapatalk
-
It is interesting to see where different people draw the line on using professional jargon in a home context. How do you feel about saying "mirepoix"? I mean, it's just onions, carrots and celery, right? How about referring to the meat component of a plate as the "protein"?
Personally, I use a lot of professional jargon despite being a non-pro, and I've certainly been known to say "break down" when I mean "cut up." I've even been known to "bake off" some things. Then again, no one has ever accused me of not being pretentious.
Mirepoix isn't jargon to me. Protein instead of meat? Yeah, I'd say that's silly no matter who uses it...its less specific than the "amateur" word.
-
LOL lots of jargon-wielding amateurs out there. A product of Food Network, no doubt.
I really hate pointless jargon/cliches in general, but the worst culinary one I can think of is "aromats" for aromatics. First off aromatics refers to group of veg like celery and onion. When does one ever need to refer to them as a group other than in the teaching setting? Real people don't say, "Hey Joe, gimme a cup of aromatics". To need to abbreviate this to aromats is particularly pointless. You don't have time to add the "ic" in between the t and the s of a word that you don't use anyway??? Gimme a break!
Ruhlman does this a lot. Very annoying.
Diner Food at Home
in Food Traditions & Culture
Posted
How do you make your hash?