Shel_B

There are several recipes I want to experiment with that contain Calvados as an ingredient. I know very little about Calvados. Can someone recommend a good brand that works well in desserts such as this French Apple Cake? I don't want to spend a lot of money, but do want a good quality product. Hmm ... is Calvados a brand? If so, are there other brands or liquors that would be a good substitute?

Trader Joe's has a couple of chicken pot pies. There's this one and then there's this one. I've not had the first, but have enjoyed the second one a couple of times. I plan to give the first one a try soon. Pictures show that they both have peas ...

TJ's Organic Vanilla Fudge Chip Ice Cream I really like this ice cream! It has a nice, rich, well-rounded vanilla flavor with some slight floral notes. It's not a heavy, premium ice cream, like Haagen Daz, but, rather, an excellent commercial ice cream, in the same general category as Dryers, Baskin Robins, or Breyers, but, IMO, a definite notch or two up. The ice cream has a nice, satisfying mouth feel. The fudge chips are plentiful, not so much that they overwhelm or compete with the flavor and texture of the ice cream, yet enough to offer an enjoyable texture that compliments the ice cream in every bite. Their size is just perfect for my taste and preference. This is definitely worth a try, and I know that I'll be buying it again. Definitely worth a try - a quart-sized carton for $5.99 - it's definitely a good value. Ingredients: Organic Milk, Organic Cream, Organic Sugar, Organic Skim Milk, Organic Fudge Chips (Organic Cane Sugar, Organic Coconut Oil, Organic Cocoa, Organic Soybean Oil, Organic Cocoa Liquor, Organic Soy Lecithin), Organic Carob Bean Gum, Organic Guar Gum, Organic Vanilla Extract. CONTAINS MILK, SOY, COCONUT. I posted this review earlier in the day and it "disappeared." I hope this one stays active ...

I checked out Cucina Antica sauces and liked what I saw. The next time I'm at one of the nearby markets that carry the product, I'll make it a point to purchase a couple of jars. I like the ingredient lists on the sauces ... simple, no added sugar, etc.

That would be Cucina Antica if some people are having difficulty finding info online.

What is the difference between a dough and a batter?

Here y'go ...

Interesting choice of restaurants, and a good article. http://www.newyorker.com/magazine/2016/09/19/dining-down-memory-lane

... literally plays with their food. http://www.greatbigstory.com/stories/playing-music-with-food/?xrs=CNNAPP

Bingo! You understand the situation. And you, being in the bay area, know that many of our communities around here have excellent composting programs where food and garden waste, products like these pans, take out containers of many types, are composted and the compost is then given away to community residents.

While at this site looking for a couple of items that I use occasionally, I came across this item, paper loaf pans. I'm thinking they may come in handy, just like those disposable aluminum pans. Has anyone used paper loaf pans? Any comments at all about them? Thanks!

You wouldn't be "taking a chance." You would have the prices on your menu, and your dining companion would not.

I remember a time when certain restaurants would offer menus without prices. These were given to the women dining with a companion. I know of no restaurants today that provide such menus. The idea was, I suppose, that a woman could order without consideration of price; perhaps it was a way for a man to say that ordering anything on the menu would be OK - that money wasn't to be a consideration that evening. I was wondering if this practice still exists. Has anyone had a somewhat recent experience where a menu without prices was available? What do you think of this practice? Might it still be a good idea in some circumstances? Would you, as someone's dinner companion, be offended, or in anyway upset, were you to receive such a menu?

What is calamondin?

That's the same video shown in the original post in this discussion ...

It is strongly suggested that, when cooking (boiling) potatoes for potato salad, the water be well seasoned with salt and sometimes vinegar. How does steaming accomplish this early seasoning?

What's an iSi? Does it carbonate the fruit and keep it cold?

This little trick is, literally, the coolest way I've seen to eat fruit. Bring some to your next BBQ or picnic, or try some after dinner, especially on a hot night. This is the funnest way I've seen to enjoy fruit. Sweetie and I had some with friends after a nice hike in the park. https://www.chefsteps.com/activities/tips-tricks-fizzy-fruit

A link in the article also makes it clear that many types of plastic containers are not suitable for microwaving food. Many of those containers are ones that have been used to package food for resale, such as yogurt and cheese containers. If you're concerned about plastic wraps or containers in the microwave, transfer food to glass or ceramic containers labeled for use in microwave ovens. Don't let plastic wrap touch food during microwaving because it may melt. Wax paper, kitchen parchment paper, white paper towels, or a domed container that fits over a plate or bowl are better alternatives. Most takeout containers, water bottles, and plastic tubs or jars made to hold margarine, yogurt, whipped topping, and foods such as cream cheese, mayonnaise, and mustard are not microwave-safe. Microwavable takeout dinner trays are formulated for one-time use only and will say so on the package. Old, scratched, or cracked containers, or those that have been microwaved many times, may leach out more plasticizers.

I use another brand of filter which is similar to the Brita, and it's easy to taste the difference between the filtered and unfiltered water. I'd imagine the Brita would produce similar results - come to think of it, a friend uses the Brita and there is an improvement in the taste of his water. I use filtered water for coffee and tea brewing, and for any cooking purpose, such as making pasta or using water in soups, etc. Any water that gets ingested or in which food is cooked is filtered.

While I agree with you in principle, your contention, as presented, is, at least in my area of the world, not necessarily valid. We can easily purchase fresh apples here from various vendors, one of which, last year, had 32 varieties of apples for sale, all of which were seasonally fresh and local to the Pacific Northwest and nearby areas. Another vendor lists where the apples were grown, and buying it's easy, then, to get fruit that's in season, even if not local. Many of our farmers markets require that any produce sold be locally grown, and their definition of that is within a 200 mile radius of the market (there are some small exceptions, but, for example, you won't find bananas or pineapples at these markets). If you're buying locally you know what's fresh as you know the season when the produce is harvested and sold. No such thing as Mexican summer squash at these markets. Rather than rely on the supermarket to tell you what's fresh - their definition is often at odds with what is truly fresh - you, as the consumer, need to have an awareness of food - where it's grown, when it's in season, who's growing it - and if fresh produce, including apples, is important to you, make your purchases accordingly.

Article is Here

A friend told me that she's making brownies for an event tomorrow, and instead of fat (oil or butter) she's going to add apple sauce. I've heard of doing this, but I've never tried it. How well does it work? Is there a noticeable difference in taste or texture. It seems to me that the amount of fat supplied by oil or butter is pretty small in a batch of brownies. Is it really worth it to make such a substitution (except, perhaps, there's a health reason to do so)? Would it be a measure for measure substitution?

Your comments are encouraging. Thanks. I would say that I'm about 90% decided to get one. The biggest drawback is finding the space. Meanwhile, I'm looking for a good deal.

I can eat for a week for less than the cost of those meals. I've priced out what it costs, and was surprised at how inexpensively meals can be prepared, including the cost for the electricity to cook. True, we eat a lot of fruit and vegetables, not so much meat. We buy from the various farmers markets, TJ's for a variety of items, specialty shops for produce, poultry, and fish, and I purchase mostly organic. I would never pay for someone to prep my food and ship it to me. Does one really know what they're getting in that manner? And freshness can often take second place to convenience. Feh!