heidih

We discussed clear ice in this topic http://forums.egullet.org/topic/136402-clear-ice-is-this-the-answer

I grew up with the kids drinking milk at meals. I think my immigrant parents bought into the constant ads about how necessary it was for children to grow. They grew up dirt poor during war and it was never an option. At grandma's we were not supposed to drink at meals. Something about it filling us up and we would not eat properly. My own kid disliked milk and I never pushed it - National Dairy Council did not sway me. I saw it as along the lines of the Wonderbread ads about building strong bodies 12 I think ways - via the vitamins and minerals added to the dough. Right. ETA: personally water or iced tea

Here I am again. Last year the saba ended up being too sweet for my taste. It was enjoyed by some over ice cream or things like pancakes, but that subtle acid edge was missing. I picked them earlier this year and the grapes themselves have a twinge of tart. We shall see. This is about a quarter of the "harvest". I expect to gift some this year so am going to search for the right vessel. The grapes are in gallon zip-locs in the freezer. Also when I first made this I thought I was some genius discovering a new process. Turns out it is an ancient process and we have discussed it before here: http://forums.egullet.org/topic/102533-saba-cooked-grape-must/?hl=%2Bgrape+%2Bmust

Ruhlman discusses Alton Brown's point of view on this issue which is "We all need to calm the fuck down!" Ruhlman post

This is a link to an older topic - unfortunately many of the images have been lost to off site hosting or software issues but the ideas are interesting http://forums.egullet.org/topic/45243-food-shutter-bug-club/ Looking forward to new ideas.

That is something I have not heard before - can you describe the taste of the bamboo liquid?

I have never done slow roasted tomatoes, usually managing to eat them raw. The romas I was gifted with today were over ripe. I decided to slow roast them and they are lovely. They were done for an hour and a half at 325 with olive oil, salt, fresh cracked pepper, thyme, rosemary and garlic. The only miss was the garlic - I should have held it back as it got that burnt flavor - maybe add last half hour. Lat shot is a poor one of some of the tomatoes on toasted sourdough.

NO - they will start fermenting pretty quick at room temp

Here is the wiki bit about the 2 major producers we would see in the US and Gold "In 2006, Del Monte announced its withdrawal from pineapple cultivation in Hawaii, leaving only Dole and Maui Pineapple Company in Hawaii as the USA's largest growers of pineapples. Maui Pineapple Company markets its Maui Gold brand of pineapple and Dole markets its Hawaii Gold brand of pineapple."

If you are in the US, the Gold is a branded thing that Dole did. Was it a Dole pineapple?

Anna I saw that David Lebovitz post and was planning to make the dressing. Did you make any changes and how did you like it?

A simple but satisfying lunch today was leftover raw kale salad (lacinto kale, roasted almonds, Feta, dried Montmorency cherries and an oil & vinegar dressing upped with garlic, cracked pepper and lemon zest), toasted sourdough with Seville orange marmalade, and onions browned in olive oil with egg whites and snipped garlic chives from the garden. I am not opposed to whole eggs; I just enjoy whites only on occasion as a binder for the other ingredients. The black kale was much greener than it appears.

I keep this flea market cutie on the counter and use for garlic, peppercorns and other spices, herbs and citrus zests - the list goes on. It is good for a small quantity, just needs a rinse, and as noted - it is cute. I am way too much of a klutz to use the knife smash method.

My inbox is empty.....

I knew I read this somewhere before......on eGullet Prior discussion: http://forums.egullet.org/topic/134309-dont-rinse-raw-chicken-says-bfsa-cfia-usda/

I have heard this several times over the years. The washing is an ingrained habit for many I think. The theory about germ distribution and not washing makes sense. Has it changed your chicken practice?

The recently published The Adobo Road has been well reviewed

[quote name="Twyst" post="1928648" timestamp="1377295590" The whole foods in Austin is a site to behold though, WF used to be a neighborhood grocery store in ATX and their downtown store is an entire city blockMine is not quite a city block, but the aisles are wider than any other store I have seen

Knowing the following would be helpful: - how often do you use the microwave - what are you most often using it for I use mine a lot for both re-heating, popcorn, and cooking some vegetables. Sometimes several times a day. I just go to the Home Center like Home Depot and see what is on sale in the size I want. Generally $100 or less. The needs to replace arose from teenager operator gross error not from faults of the MW. I have a GE JES1139WL03 which is 1100 Watt. I realize that is too deep for you. What I was suggesting is that seeing what is available locally and fits your needs at a good price can be the simplest answer rather than shopping for a specific make or model. Much of microwave success has to do with learning how to best use it in various applications.

Basically saying they are trying to stay competitive by offering some non-organics, and more sales. (thanks Annabelle - just did a google search for WSJ and WF) Then goes on to say they can't rely on the sale items unless shoppers also come to purchase full price items along side. Kind of Business 101 - trying a strategy to increase profits. They are a 5 minute drive with decent parking and the lines are generally quick. I go for popcorn or beans from the bulk bins and the tortilla chips they always have in the produce section for sampling are excellent. Scored a huge bunch of organic Lacinto kale recently for $1.50 that was a welcome surprise. As to general grocery shopping, no I am not lured to add other items though I am beyond spoiled with so many store options where I live so that makes me a possibly unique category. Sprouts turned me off the few times I visited when they first arrived with truly horrid produce. No, not gonna buy it just cuz it is cheap. Oh - they are in the same shopping center as a Trader Joe's - I can be found in both spots (spoiled)

I think pitching sounds wise. There was some interesting stuff in our homemade soy sauce topic http://forums.egullet.org/topic/103707-making-soy-sauce-at-home/

Not sure how you could have parsed inferior out of that. The point is that people use what they have and as Jaymes noted earlier a fatty pork product is often used for the flavor/fat content

Well it sure is not a long air cured product like prosciutto - not a household item for most

Jaymes - speck is fat - that is the literal translation. There are various culinary refinements based on regionality. When grandpa ate it on a piece of bread we cringed - our American translation was green bacon (unsmoked). So it goes back to your statement about some sort of pork product- what you have and what you like and you make it to your taste. We used bacon that had not been sliced and had the rind on so it had a bit more texture cuz that is what dad the butcher brought home from the packing house.

Shel - I think Culinaria Germany makes the primal point when it states: "The fact is that in Germany there are about as many recipes for potato salad as there are people with the surnames Muller, Schmidt, Schmitz...." This discussion reminds me of Kim Severson's great piece on the spaghetti sauce of her family and the search for authenticity. Simple food is made with what is available and immigrants often have to improvise. here is a link to the article in case it interests anyone: http://www.nytimes.com/2007/02/21/dining/21sauce.html?ref=kimseverson&_r=0