Shel_B

I'd like to replace the old plastic cutting board that lives in my GF's kitchen, and I was thinking of getting a bamboo board. What are the pros and cons, benefits and drawbacks, of bamboo vs plastic? Thanks! ...Shel

What's the best way to ripen kiwi fruit? Thanks! Shel

Thanksfor all the suggestions. I've sure learned a few things about soy sauce. Shel

I used to like Hydrox sandwich cookies frozen, some candies, like Milky Way or Kit Kat, and homemade chocolate chip cookies.

Trader Joe's soy sauce has 460mg of sodium per Tbsp, which I believe is fairly low for a soy sauce, but which is just fine for my needs and taste. Anything under 700mg per Tbsp would be just fine. Thanks!

I used to be satisfied with Trader Joe's soy sauce ... it was lower in salt and acceptably flavorful for a low salt product. However, they changed the ingredients of the soy sauce - it now contains vinegar - and I don't care for it very much. Any suggestions for a flavorful, low sodium soy sauce? Thanks!

Lots of choices here: http://www.amazon.com/s/?ie=UTF8&keywords=bodum+french+press+stainless&tag=googhydr-20&index =aps&hvadid=7281049928&hvpos=1t2&hvexid=&hvnetw=g&hvrand=654721422229264020&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_4k8czke9k7_b

If you're a newbie, as am I, and you can get over to San Francisco, there's a great caviar bar in the Ferry Building. They offer sampler plates, tastings, and some education. I've only been a couple of times, but enjoyed it both times. http://www.ferrybuildingmarketplace.com/tsar_nicoulai_caviar.php

8-inch chef knife vegetable peeler manual can opener

II think the size and weight of a leg might give a good indication of the strength. Plus, comparing it to a more typical chicken, perhaps it's possible to determine if the big-breasted leg is in similar proportion. More curiosity at this point than anything "scientific."

.Well, I've seen the legs from these birds, and they look to be rather large as well. The next time I go to the market, I'll check the weight of the full legs. Do you have a link to information about these big birds? Where have you read about them? Thanks!

Entire breast ... I poached one last night and it barely fit into the pot I usually use for the purpose. It was very tasty, however.

This morning I grabbed a couple of chicken breasts from the nearby Latino market. Apart from being priced well, they were huge, a little more than 2 1/2-lbs each. At least they seemed pretty large considering a typical fryer weighs in at 3.5- 4.0 lbs. So, would you consider these to by unusually large breasts? Also, since they are so big, I'm assuming they are from chickens that are a little older than typical barnyard cluckers. Does that seem reasonable to assume? And, if the chix are older, might they be more flavorful? What about less tender? Thanks!

You might consider going to one of the diabetic forums. I found this one to be very helpful: http://www.diabetesforums.com/

Yesterday I had a steamed omelette for breakfast at a nearby restaurant. Really enjoyed it. Any ideas on how to make 'em. I found a few recipes and ideas in the web, but many used oil or butter, and that's what I'm trying to avoid. Thanks!

That looks very good!

Indeed there is. I just returned with a package of Lavash bread. Looks like it's about the ideal dimensions and thickness. Tomorrow I'll make the pizza.

Nice link. Thanks!

No, I haven't. However, I looked through my pizza recipes and discovered some ideas using pita bread and lavosh. Haven't tried them yet, but if I get to the market today, I certainly will.

Yesterday I called the local Dominos and ordered their thin crust pizza. It ain't great, but I liked the crunchiness of the crust and the (seeming) lower carbs. However, the pie was expensive. Has anyone who has tried the thin crust pie suggest some sort of commercial cracker or bread that can be toasted in the oven to give a similar crisp, crunchy result? Thanks!

Are they the same as the triple ginger snaps except with the addition of a chocolate coating?

Would Trader Joe's ginger snaps work? Their triple ginger snaps are super, but are they acceptable for Sauerbratten?

A couple of great ideas here I'd never have thought of. Will definitely look into the Penzys spices. Thanks!

I need some recipe ideas that fit into the subject catagory. Any thoughts beside salad and veggies?

I guess you don't find the roasted flavor a detriment. Sometimes I appreciate that flavor, but mostly I want something less intense, a background flavor, a subtle overtone, or "fresher" or "cleaner" flavor than when using roasted chicken.