Shel_B

Trader Joe's Low Fat (1%) Plain Kefir: Recently I started enjoying kefir, using it for smoothies, putting it on cereal, and sometimes just enjoying a nice cold drink of the stuff. I didn't know TJ's carried the item, and purchased a couple of different brands at some other local stores. They were very spendy, with prices well above $4.00 for a quart. So, when I saw that TJ's carried the item for only $2.99, I had to give it a try. Well, it's quite good - better tasting to me than the other, more expensive brands I tried. So, if you like, or want to try, a plain kefir, this is a good choice. BTW, it's 99% lactose free ... and the San Francisco Chronicle gave it very high marks in their recent tasting ... it beat out all the other kefirs that were tasted. Here's the article: http://www.sfchronicle.com/food/tasterschoice/article/Trader-Joe-s-kefir-stays-ahead-of-the-pack-4704163.php

The electric range in my new apartment seems to put out quite a bit of heat, and I was wondering if there's a way to even out the heat that gets transferred to the cookware. I've seen diffusers for gas ranges, and on a few sites there seem to be some that are described as working for electric ranges as well. Are there any that are designed specifically for an electric range? What brands or features should I look for? I'd really like to get my good cookware away from direct contact with the heating elements. Thanks!

Julia Child got it wrong when she suggested washing your raw chicken ... or so says Drexel University food safety researcher Jennifer Quinlan . Do you think Quinlan's got it right, or did Julia Child give good advice? What do you think of the article? http://www.npr.org/blogs/thesalt/2013/08/23/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks

NPR's Morning Edition announced the start of "Dumpling Week" with this story: http://www.npr.org/blogs/thesalt/2013/08/26/214833891/in-the-beginning-there-were-dumplings And today is National Cherry Popsicle Day ...

This has been on my mind for quite some time: What's the difference between garam masala and curry powder? They seem to have many of the same ingredients. Can they be used interchangeably, or do they each have specific uses? Sometimes I see recipes that call for both garam masala and curry powder. Since garam masala and curry powder sometimes have the same ingredients, and because there are so many recipes for each, how does one choose the appropriate blends for a particular dish if it calls for using both? It seems that, with the same ingredients in some blends, an excess, or too little, of a particular spice is possible. Are there some curry blends that go better with some garam masala blends? Thanks!

A good suggestion, but there are quite a few producers that are not members of these organization, and to discount a producer because of their lack of affiliation could be doing a buyer a disservice. OTOH, checking these associations is certainly a good place to start, just don't arbitrarily stop there. There are some great, really small, almost obscure, producers.

I really don't have a strategy other than buying local, well known and well regarded olive oil. California oils, such as Bariani, McEvoy Ranch, Lucero, Olivina, Owens Creek, Pasolivo, and others. Most often we buy Bariani. They have a late harvest and an early harvest oil, press and bottle it themselves, and we buy it directly from Santa or, sometimes, one of the boys at the Berkeley Farmers Market. We also use their balsamic - it's a fine, everyday vinegar and Toots likes it in her salad dressings. I suppose no other strategy is needed - other than finding an oil that you like - if you're buying from a known source.

A little more sugar helped quite a bit. It's so easy and tasty ... So is that all you did? Did you add any alcohol? Strain out the seeds? How much sugar do you now use? I'd like to try this. I bumped the sugar up to 5 Tbs, stirred a little more often. I didn't add any alcohol, but I will try that as soon as I get some - thinking of kirsch. Didn't strain because I wanted some chunks of fruit in the dessert, so I decided to live with the seeds until I can find a good way to get the result I want. As for the sugar, you really need to taste the result as different fruits are going to have different levels of sweetness. Although I used five Tbs of sugar, six may be fine for some people. I was thinking a little hit of lemon juice might be nice, but I've not tried that yet. I received a gift of some vanilla beans, and the next time I try this I may add beans rather than vanilla extract.

A little more sugar helped quite a bit. It's so easy and tasty ...

I've been having good luck with YG potatoes, but based on an earlier potato salad thread I thought I'd experiment with some other varieties. I almost bought some red potatoes at Berkeley Bowl a couple of days ago, but didn't care for the way they looked. I do want to try some reds, but just yesterday I saw some fingerlings that looked very nice and decided that I'd try those for the German-style salad. Ahhh... the Pasta Shop. That's a place I've not visited in a while. Now that you've recommended them for speck, etc., it's time for a visit. I've got some free time tomorrow, so maybe I'll run over there. Yes, speck is a lot more than just fat, but I think we resolved that issue. Thanks for jumping in ....

Trader Joe's Vegetable Masala Burger: These are quite tasty. If you're looking for some sort of frozen, meatless burger, these are definitely worth a try. They're not too spicy, but far from bland. WebMD gives them high marks: http://www.webmd.com/food-recipes/features/taste-test-best-veggie-burgers

I haven't seen the space, so my comment might be irrelevant. I had a depth issue with a DVD player. The fix was a (relatively) thin, inflexible sheet or board secured at the back (by screws) that extended the depth of the shelf. A longer shelf secured by the shorter shelf, if you will. If you are renting, any holes created could be filled easily. From a stability standpoint, I'd bet this could extend the depth to 18 inches at least. But whether it is would work depends on your circumstances. Great minds think alike

Not possible for a mid size 1,000 watt one. Not possible also because you want a full size dinner plate, dcarch Ahh, I understand your point now. Thanks for clarifying.

The unit I now have is sitting comfortably on a 12-inch shelf, although the front of the unit extends slightly over the shelf.

I've recently moved into my new apartment and would eventually like to replace the small, somewhat low powered, microwave oven that I've been using. Ideally, an oven with about 1,000 watts would be ideal - more is OK, too - the one I have now is only 700 watts. I'd also like to be able to use the oven with a full-size dinner plate - the one I have now won't do that as it has just a .7 cu. ft. capacity. Also, it would be great to have an oven with inverter technology. Space is at a premium. There's only about 12-inches of depth and 14-inches of height to work with. Thanks for any suggestions or pointers.

While a good prosciutto may be aged longer, a good speck an be aged about a year or so. The test, as is so often the case, is how the meat tastes. Prosciutto, especially traditionally air cured Prosciutto de Parma, is a different product, just like a Serrano ham is different. Your comment suggests that Speck may be an inferior product - did I misunderstand you?

Speck may literally be translated as fat, but it is also similar to prosciutto: http://www.ingredientsgourmet.com/SPECK HAM.htm http://www.igourmet.com/shoppe/German-Speck-by-Abraham.asp?cat=&subcat=&cf=usp_ListMeats_MultiCategory_Sel&cprod=&source=pepperjamppc&gclid=CKjh-7Pnj7kCFQ9dQgodz3cAFg

First, the salad was an improvised creation using what was handy, and there was (and never is) any bacon in the house. The only time I'll use bacon is for a specific dish, and then I'll buy just what is needed - two, three, four strips - of high quality, thick, hand sliced bacon of a type specific to the dish being prepared. Should bacon be "required," I'll use it, but making a vegetarian version of the salad is fine for us. That said, I read that typical American bacon is not used in German Kartoffelsalat, and that Speck, or something similar, is commonly used. Is that correct?

http://online.wsj.com/article/SB10001424127887323681904578641863674124612.html?mod=dist_smartbrief

A lot of people have used grated lemon zest. Some have recommended using slices of lemon peel and then removing the slices from the dish. However, a Thai cook that I know suggests that there's really no good substitute, and she recommends doing without lemongrass or a substitute. Finally, from Cook's Thesaurus: Substitute lemon zest (zest from 1 lemon = 2 stalks lemon grass) OR lemon verbena OR lemon balm OR lemon leaves: http://www.foodsubs.com/HerbsAsian.html

Over the weekend Toots wanted me to make potato salad for her. I had no recipes handy, and Toots had a pretty bare cupboard and fridge, so I had to wing it. I made a dressing from cornichon juice, apple cider vinegar, olive oil, pepper, and a small amount of sugar. She had some Yukon Gold potatoes in the pantry, so I cooked them up and, when done and while hot, doused them with the dressing. I also added some chopped cornichons, a small stalk of celery that I diced fine, and a couple of sliced eggs. The flavor was satisfactory - nice and tangy with a background of subtle sweetness, but the potatoes were a little dry. With this experience behind me, it seems that I should learn to make a good Kartoffelsalat. I'm open to suggestions, pointers, and any ideas. Thanks for any help.

Some of the cheese can go into a Mac and Cheese ... don't overdo it though unless you really like blue cheese. ETA: I sent you a PM ...

I have a vented lid that I keep vented and it does make for a crisper kernel I didn't know this about vented lids. Thanks for the tip!

Good idea! I have a dish that's almost identical and will try using it to make microwave popcorn. Toots and I don't care for a lot of oils and salt, so making the popcorn at home is a good option.

It sure is a nice looking contraption ...