Porthos

The book "None of These Diseases" by S. I. McMillen looks at this from the perspective of a modern-day physician looking back over time. I have not personally read the book - I only know of it's existence. One of the interesting tenants of those who follow the new testament also (no offense intended to those who are still practicing Jews) is that the prohibition was removed for those who had kept kosher after the founding of the new testament church.

Finally cleaned out and defrosted our chest freezer. I found meat going back to 2004. So much waste - I took out 3 trash cans of spoiled food. For reasons that aren't important to this discussion (read my faire blog if you're interested) it is now filled with the food that was still good (and we're eating from it) and 18 packages of recently acquired corned beef. I didn't do a comprehensive inventory list but I did arrange things to catch my eye so they will get cooked.

When I defrost cryovac-ed packages I don't open the package and I use the 10% power setting on my microwave. Works like a charm. You just have to remember to start the process soon enough to use the gentle heat for defrosting. Otherwise all bets are off.

Um, do you have to be an owner to be considered a good chef? Bourdain was a chef for many years (Bio Link). I don't mind if you don't care for him, just be sure you aren't disseminating mis-information.

ZipLoc makes round 16 oz screw-top containers if that size would work for you. I buy mine at Wal-Mart but I'm sure other stores carry them.

Ditto. I don't own wooden art pieces for the kitchen, I only own tools. I have a very utilitarian view of things I buy for the kitchen. I do have wooden art pieces in my living room that my DW and I have collected. Several years ago I bought a ton of heavy-handled wooden spoons that Wal-Mart sold for around a buck each. I thought they were such a bargain I bought some more to give to friends and family. Mine show no signs of dying and I put them, and the rest of my spoons, through the dishwasher all of the time.

Simple comfort food. Smoked pork neck, white beans and onions.

Another question about this recipe. I made a point of buying a convection oven when we replaced our range a few years ago but I rarely seem to use the convection feature. Can I use convection successfully for this recipe to speed up the bake time or do quick breads need the full time to develop?

I know that Anna gave you a link to look at. Here in California you have to use things approved by the NSF in commercial food operations. I do volunteer cooking in the spring (see my blog) that doesn't fall under commercial food operations but I have found that cookware that has the NSF approval tends to clean up easier than many items meant for the home kitchen. That's the major reason I mentioned it. I have NSF approved sheet pans along with a lot of other NSF cookware in my home kitchen also.

I'm generally not much for cooked cabbage but that looks beautiful. I'd give it a go.

I need some help. I'm not really a baker but I made this recipe for Saint Patrick's Day and was very happy with it. My bread-loving DW really enjoyed it. I didn't put it in a buttered pan, I just formed it and put it on parchment paper on a 1/2 sheet pan. I want to double the recipe but make 6 mini-loaves instead of 2 regular size loaves. Aside from figuring out a new baking time for it (if I need to change the time) are there any pitfalls in my path for trying to make smaller loaves from the same recipe? I still going to bake them on parchment paper on sheet pans. Any help from those who understand bread baking will be most gratefully accepted.

That's where I bought mine. They were NSF rated to boot. I'm big into NSF for my home kitchen when I can get it. In general they seem to clean up easier. I mostly use them for cookies and pizzas. I think it is well worth the money to purchase pre-cut parchment paper to use with them.

A raised glazed donut with chocolate frosting - that's a coffee snack to me.

No pictures for tonight. St Patrick's Day had to wait a day. Corned beef, potatoes, carrots and cabbage all cooked in Guinness along with a fresh homemade loaf of Irish Soda Bread (James Beard recipe).

Jaz, are you loooking for starchy vegetables or starches in general?

My DW has offered in the past to buy silpats for me but I have declined. After reading this thread I will continue with my parchment paper. I'm way stuck on only having things in my kitchen that can go through the dishwasher.

I live in the Inland Empire in southern California and it's slim pickings for non-chain restaurants. There are some but not a lot. Chains - as far as the eye can see. So for the most part when we do eat out chains, owing to their massive presence, get most of our money. As for the problem of hit-or-miss at the local mom-n-pop places I remember one particular meal about 15 years ago. My DW and I went to a local place that had been in business for years, and were anticipating a good meal. I can't remember the actual dishes we ordered but we both got oily, bland food that just was not a treat. They must have been on the decline because they went out of business about a year later. Since we only afford restaurant meals 1 or 2 times a year it was a major disappointment. I don't get people's dislike of Chipotle's. I'm not expecting 5-star food - this is a fast food restaurant. But I feel what they do they do well. I enjoy getting just what I want put together as I ask for it. The meats are spiced and cooked well for fast food. I like the fact that I can opt for a salad bowl filled with the offerings instead of a burrito. If you want to hear me rant about a chain I'll tell you about what I think of Wendy's square patties of doom. By the way, if you're feeling adventurous Rancho Cucamonga has a hole-in-the-wall bbq joint on Foothill called Red Hill Barberque and it serves up smoky pieces on heaven. The look of the place might scare you but it's top-notch.

What area of the country do you live in?

Interesting article .. and good news.

My problem with Red Robin is that I've turned into a cranky old man. The RR near us is really noisy and that, for me, ruins being there.

I'm with Suzanne F. Both my DW and I find them TOO sweet. We haven't been back to our local KK in 4 or 5 years. We want more flavor and less sugar if we're going to spend the calories. We have a local mom'n'pop's place that we've gone to very occasionally. I'll give away how old I am. I miss Winchel's

My DW likes them but I won't touch a Wendy's burger. For years when we went there I would get the chili. Now they have a passable chicken sandwich.

The statement near the end of the article that a proper clinical trial would be too time consuming and expensive should frighten anyone who truly believes in the scientific method. What are they really afraid of finding out? That their cherished beliefs could be wrong? FWIW, I'm 5'7" and have weighed between 200 and 250 pounds for the last decade (closer to 200 right now) and my bp is 115 over 65 typically and I salt EVERYTHING.

rlibkind, Thanks for the info.

Home-made potato-corn chowder.