claire797
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Posts posted by claire797
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My theory is that people who aren't hungry for breakfast have eaten plenty of calories the night before.
while the logic seems obvious, i'm thinking it might have more to do with the intake of carbs and protein the night before. then again, i'm also thinking that it doesn't work this way anyway (going back to the apparent paradox of every diet suggesting 3 meals a day rather than 2).
Whoah! I'm not suggesting eating 2 meals a day nor am I saying that it is beneficial to weight loss. I just think people who eat large dinners do not wake up hungry. Period. I don't think they should force feed themselves breakfast when their body is still trying to digest a porterhouse from the night before.
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My theory is that people who aren't hungry for breakfast have eaten plenty of calories the night before.
While I NEVER skip breakfast, I tend to be much more hungry for it on days when I haven't had a big dinner. I just makes sense.
I don't necessarily believe there's anything wrong with skipping breakfast if you've eaten a big dinner the night before and you're not hungry when you wake up. So you eat at 11:30 rather than 8:00. Big deal.
If you were to eat a big evening meal, skip breakfast and eat lunch at 3:00 or even skip it, you might throw your body into some feast of famine mode and slow down your metabolism, but skipping breakfast and eating an early lunch shouldn't cause problems.
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Claire797-
If you're still interested in the Willm Pinot, I saw the '00 and '01 at the Twin on Bee Caves for $8.99 each.
-Steven
Oh yeah! Where on Bee Caves is that? Is that the one near Walsh Tarlton?
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If we have to nominate someone who is a talented and well-informed food writer but not funny, I'd say Ed Behr. Now someone will probably prove me wrong.
You're right.
Ed Behr = NOT funny.
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How does one make thick cookies? The ones my friend baked were too thin for my liking.
Are there tips on how to ensure thickness??
The Neiman Marcus cookies (the ones with the espresso powder) are rather thick as are the Fine Cooking cookies and the pudding cookies. Any of those recipes will give you a thick cookie.
If you want to use the Tollhouse recipe, here are a few tips:
1) Make sure the butter is softened -- not melted. If you have a KitchenAid, you can take butter directly out of the refrigerator and beat it into a frenzy with the whisk attachment. Cold whipped butter will give you a better cookie.
2) Use a little bit of shortening in place of the butter. If a recipe calls for 1 cup of butter, use 3/4 cup butter and 1/4 cup shortening.
3) Chill the dough thoroughly.
4) Don't skimp on the flour, but I wouldn't advise adding extra. Just measure accurately.
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Suvir,
I think this is the recipe you are looking for. It's an honest-to-goodness (that means no funny business like crushed oatmeal, Hershey bars or espresso powder!) chocolate chip cookie that is rich, thick and dense without being cake-like or overly tender.
In the past 2 weeks I have made every cookie recipe listed so far in this thread and this one is the winner. For those who care, here are my preferences in order:
#1. The recipe below and the Chocolate Chip Cookies With Pudding recipe are tied
#2. Recipe on the back of the Tollhouse bag
#3. Neiman Marcus cookies -- the one from their website and the archive, not the oatmeal ones.
#4. Alton Brown's "The Chewy" cookies -- albeit they are not so much chewy as cake-like.
Chewy Chocolate-Chip Cookies (This recipe comes from Fine Cooking magazine -- hope I don't get sued. It's not in the archive).
Yields about 9 dozen 2 1/2-inch cookies.
Notes from the article: I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.
10 3/4 ounces (1 1/3 cups) unsalted butter, cold
1 1/2 cups packed light brown sugar
1 cup granulated sugar
2 large eggs, cold
1 T. pure vanilla extract
17 ounces (3 3/4 cups) unbleached all-purpose flour
1 1/4 t. table salt
1 t. baking soda
12 ounces semisweet chocolate chips
Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375ºF.
Using a mixer fitted with a paddle, beat together the butter, brown sugar, and granulated sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, about 3 minutes once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.
In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and stir with a wooden spoon until just blended; the dough will be stiff. Stir in the chocolate chips.
Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Refrigerate any unused dough. Bake until the bottoms are golden brown, 8 to 10 minutes, rotating the sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 minutes, and then transfer the cookies with a spatula to a wire rack to cool completely. Let the baking sheets cool completely before baking the remaining dough.
Note: I do like the Neiman Marcus ground up oatmeal and Hershey bar recipe, but there's a time and a place for it. It's not a real chocolate chip cookie, but rather an oatmeal hybrid.
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I think that's a great idea. I could bring a dish or two as well.
What's the story on the eGullet barbecue?
No firm plans as of yet. We've been discussing it at our monthly egullet get-together. Next one is going to be at Ventana -- date and time TBD.
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It is utterly impossible for me to pick one person.
At first, I wanted to say Thomas Jefferson -- but what the hell do I *really* know about Thomas Jefferson? He was a genius and a gourmand, but would I really like the guy? I mean, I think I would -- but I'd probaby just sit there silently in awe that I was actually having dinner with Jefferson.
Next I thought I'd say MFK Fischer, but that sounded pretentious.
Douglas Coupland maybe? Nah. He hasn't written anything particularly interesting lately.
Thinking about this is giving me a headache.
Oprah maybe? Yeah. I'd like to have dinner with Oprah.
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Ya know, another egullet thing we could do, would be to have a private wine class. I could get Seth to teach it for us. We could do it at my house: we'd rely on Seth to choose the wines ( we could choose the country or varietal )and he'd walk us through them. I'd make food to accompany the wines.Sound like fun?
Hey, I'd love that!
Also, I wouldn't mind bringing a dish or two. Let's do that.
...or we can just wait until the big egullet barbecue and make it a bbq/wine tasting.
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I ran a quick search on wine-searcher.com and didn't get any hits for Mader. I'm unfamiliar with this producer. If you hit AWM you might want to do so on a Sat, as they have weekly tastings then.
Thanks. I'm going to try to go tomorrow.
The Mader was recommended to me by a friend who lives in Atlanta. She drinks lots of Alsace wines and says that this particular Pinot Gris is an amazing buy.
Here's a picture I found of their label. This is not the Pinot Gris, but at least you can see the logo.
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I've had good luck with staff selections from Grapevine. You might want to check out the Austin Wine Merchant. They have a decent selection of Alsatian wines and might have some of the Pinos Gris bottles you're looking for. A few yrs ago, they consistently stocked bottles of Trimbach's Clos St Hune riesling, which is hands-down the best riesling I've had. If you don't mind ordering wine online, I'm certain I've seen the '01 Willm Pinot available for around $10 a bottle. I'm sure I can dig up the site, if you're interested.
Thanks, Creeper.
I'm going to check out Austin Wine Merchant on 6th. I'm actually more interested in the Mader than the Willm. Do you know if you can order the Mader on-line? I suppose to could try doing that.
As for Grapevine, when I asked the wine guy about Alsace Pinot Gris he apologized for not having any of the particular ones I mentioned and then recommended I try some of the Oregon Pinots. I bought a bottle (King Estates, I think) but haven't tried it yet.
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Central Market is my second home, but I prefer buying wine at Grapevine. The selection is vast and the staff is fun to work with. I've never felt "out-snobbed" by a Grapevine employee, even though they know WAY more than I do about wine.
I haven't yet visited the wine shop (Austin Wine Merchant?") on 6th Street, but I'm going to stop in soon.
Still haven't been able to find any good-value Pinot Gris either Central Market or Grapevine -- specifically, Schumberger, Willm and Mader.
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Cinnamon Raisin Bread
Serves 32 as Side.
- 1 c raisins, juice of your choice for soaking
- 1 pkg yeast (2 ¼ teaspoons)
- 3/4 c warm milk (110-120 degrees)
- 1/2 c brown sugar
- 3 T butter, melted and cooled slightly
- 2 eggs, beaten
- 1 tsp vanilla
- 3-1/2 c unbleached flour
- 1-1/2 tsp salt
- 2 tsp ground cinnamon
Pour some juice into a bowl. Add raisins and set aside to soak.
Dissolve yeast in warm milk. Let sit for 5-10 minutes to proof yeast. You can skip proofing if you have confidence that your yeast is alive.
Add brown sugar to milk. Stir well and add melted butter, eggs and vanilla.
Mix flour, salt and cinnamon in large bowl. (I use the work bowl of my KitchenAid). Make a well in center and add milk mixture. Stir well. Knead until you have a nice workable dough. Add more flour if your dough is too sticky to work with. Knead the dough with your hands for 10 minutes or let the dough hook of your KitchenAid kick it around for a few. Turn dough into a greased bowl. Cover with plastic wrap and let rise for 1 ½ hours.
Drain raisins from juice and dry them off. Punch down dough and roll into a large rectangle. Sprinkle with raisins. Roll dough tightly like a Swiss roll. Pinch seam to seal. Place in loaf pan with ends underneath. Cover loosely with plastic wrap (or dish towel) and let rise another 45 minutes. Bake for 45 minutes at 375 or until loaf sounds hollow. If you have a probe thermometer, set probe in dough and bake until internal temperature of bread reaches 200. Let cool.
Keywords: Breakfast, Bread
( RG313 )
- 1 c raisins, juice of your choice for soaking
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Polenta Pie With Gorgonzola (For Two)
Serves 4 as Sideor 2 as Main Dish.
This recipe is my adaptation of a recipe from Saveur. The original recipe serves 6, but I have scaled it down to serve 2 as a main dish or 4 as a side.
- 1 tsp butter for pan
- 1/2 c polenta
- 10 oz can chicken broth (not reduced sodium)
- 2 T chopped, roasted bell peppers
- 1/4 c grated parmesan cheese 2 tablespoons chopped, roasted bell peppers (optional)
- 1/4 c crumbled gorgonzola cheese
1. Butter bottom and sides of a 5 inch cast iron skillet. Preheat oven to 350 and set skillet in oven.
2. In a saucepan, bring can of broth to a boil. Stir in polenta and cook over low heat until polenta is thick. Takes about 10 minutes.
3. Remove from heat and add peppers and cheese. Pour mixture into prepared pan.
4. Bake in a 350° oven for 15 minutes. Top with gorgonzola and cook for about 12-15 more minutes.
Keywords: Side, Italian, Cheese
( RG312 )
- 1 tsp butter for pan
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In a side-by-side taste test of Peter Pan, Skippy and Jif, I chose Jif.
Good work, advertising industry! You have programmed me into believing choosing Jif is what choosy mothers do. Ha Ha Ha.
Logically, I know Jif is probably packed with bad crap and I SHOULD be choosing Laura whatever-her-name is natural brand, but I still prefer Jif.
I also find the Jif logo eerily comforting.
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Where are you getting your mushrooms? I've never seen any grown in random keystrokes. Mostly harvested from soil under trees.
But, wow! Just think! If you could grow things in typos, the Internet would be the greatest source of fertilizer ever!
I could feed a third world country.
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I started making my own caponata when I grew tired of fishing the raisins out of most commercial brands . . .
Me and raisins -- NOT!!!!!
See. This is how I feel about mushrooms. Ick. I'm always digging them out of things.
Why do people eat fungus? Mmmmmm, Fungus! Yuck! Dried grapes! Does not compute.
claire, I love you like the sister I've never met and only know through postings on eGullet.
But you and I are both homes to numberless fungi that are part of what makes the body work. Fungi are fun. From cloud mushrooms to porcini to flower mushrooms to fairy ring mushrooms, fungi are everywhere.
And delicious.
And nutritious.
Were there to be a war between the mushroom eating people and the raisin eaters, you'd be outnumbered by billions.
So we'll not be disrespecting the fungi.
Sorry Babe-o-rama,
But a plant that grows out of a pile of @#$#*%(#% ain't my cup-o-tea.
Aside from that, the texture is just nasty. Raisins are chewy, sweet and fresh tasting. Mushrooms are slippery, rubbery and taste like socks smell -- but the anti-mushroom thread will have to go somewhere else.
This is RAISIN country here. Go raisins! Go!
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I started making my own caponata when I grew tired of fishing the raisins out of most commercial brands . . .
Me and raisins -- NOT!!!!!
See. This is how I feel about mushrooms. Ick. I'm always digging them out of things.
Why do people eat fungus? Mmmmmm, Fungus! Yuck! Dried grapes! Does not compute.
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Raisin mashed potatoes.
Raisin lasagna.
Pastrami and raisin sandwich.
Raisin omelette.
Raisins and lasagna might be good if you used a light tomato or fresh tomato sauce rather than a heavy, bolognese. There's a well-loved dish called "Chicken Country Captain" which pairs raisins with canned tomatoes, curry and chicken. It is quite delicious.
I'll give you the mashed potatoes, pastrami sandwich and omelette. You're right. I can't justify the raisins.
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I love raisins and am hard-pressed to find a recipe they would not improve.
One thing I re-discovered yesterday was the yumminess factor of yogurt coated raisins. I was eating a mess of trail mix -- the usual kind with a myriad of dried fruits and nuts. The highlight of the mix was the smattering of yogurt coated raisins -- just enough to give the dried fruit some oomph.
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The Austin egullet group tasted an awesome asparagus antipasti the other night at La Traviata. I tried to clone the recipe and I think I came pretty close.
La Traviata Asparagus
Snap tough ends off asparagus.
Slice asparagus lengthwise on the diagnol.
Splash cut asparagus with good olive oil, a bit of fresh lemon juice, a dash of pepper and a good sprinkling of Pecorino Romano cheese.
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We split the chocolate buttermilk cake, and the two of us could not finish the large piece.
Oh. I sure could have finished it -- but I would have hated myself afterwards.
My goal for this week is to make a clone of that chocolate cake. Not that I need a huge buttermilk chocolate cake around the house....
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Chocolate Cheese Cups
Serves 24 as Dessert.
- 8 oz cream cheese
- 1/3 c sugar
- 1 tsp vanilla
- 1/8 tsp salt
- 1 c chocolate chips
- 1-1/2 c flour
- 1/4 c cocoa
- 1 tsp baking soda
- 1 tsp salt
- 1 c sugar
- 1/3 c oil
- 1 c water
- 1 tsp vinegar
- 1 tsp vanilla
Preheat oven to 350.
Line 24 muffin tins with cupcake paper.
Beat cream cheese, sugar, vanilla, and salt. Stir in chocolate chips. Set aside.
Mix dry ingredients (flour, cocoa, soda, salt, sugar) in large bowl. Stir in oil, vinegar, water and vanilla. Mix well. Spoon batter into muffin tins.
Spoon cheese batter evenly over chocolate batter.
Bake at 350 for 30 minutes.
( RG252 )
- 8 oz cream cheese
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The Ubiquitous Chocolate Eclair Cake
Don't knock it 'til you try it.
- 1 pkg graham crackers (16 oz)
- 2 pkg vanilla pudding mix (the small ones)
- 3-1/3 c milk
- 1 pkg Cool Whip (16 oz size)
- 1 pkg Chocolate Frosting (16 oz carton)
Line the bottom of a 9x13 inch baking pan with graham crackers.
In a large bowl, combine the milk and vanilla pudding. Beat until slightly thick. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.
Heat the container of prepared frosting (uncovered) in the microwave for about 1 minute on half power. Spoon over the top of the cake and spread to edges.
Refrigerate for at least 5 hours before serving.
Keywords: Dessert
( RG243 )
- 1 pkg graham crackers (16 oz)
Skipping Breakfast?
in Food Traditions & Culture
Posted
Everyone is different.
After an evening out, I wake up feeling like I ate bricks for dinner. I eat breakfast anyway because I like it.
Your experience with eating a big dinner and waking up hungry reminds me of people who say that eating breakfast makes them even hungrier for lunch because it gets the body into a digestion mode.