Shel_B

Try Koda Farms

FWIW, I sometimes use the described method for making brown rice (I use Masa Organic and Koda brands mostly) and, before cooking, I thoroughly rinse the rice in lots of running water. I put the rice in a strainer, run water over it while using my hand to stir and mix the grains. This pretty much eliminates any grey scum, although there are times when some scum forms, and then I just skim it. Usually the rice needs very little skimming.

Viewers are taken behind the scenes of a cooking show starring the animated chef. His dealings with his producer and stage manager provide the yuks. http://www.imdb.com/title/tt0285359/?ref_=nm_flmg_act_93

Yesterday I stopped at Whole Foods and picked up a couple of jars of Cucina Antica sauce. We had the garlic marinara with spaghetti and meatballs last night. When I first tasted the sauce, directly from the jar and right after opening, I found the taste and astringency of the garlic to be overwhelming. However, after cooking the pre-cooked and frozen meatballs in the sauce, and adding some grated parmesan and a glug of olive oil, the resulting sauce was quite good. I also liked the sauce because it wasn't completely smooth, but, rather, had a bit of texture to it. The ingredients seemed fresh, and what was a very pleasant surprise, there was very little water or watery juice to be found. My sweetie said that the meal reminder her of eating in a restaurant. I guess that's a pretty good compliment ... It's a little spendy, but probably worth it compared to the more common commercial sauces. I'd buy it again, and would look for a sale. I got these jars for, I believe, a $1.50 off the regular price. Ingredients: Imported Italian San Marzano tomatoes, tomatoes, extra virgin olive oil, fresh garlic, salt, basil, white pepper, black pepper.

That opens the door to a lot of options. I have a source for some excellent French cider and apple juice - from Normandy, I believe. Could they be an option in some situations.

Thanks to all for your help. The local BevMo has Boulard Calvados 50ml size for $6.99. Seems like a good and inexpensive way to start learning about Calvados. I'll head over there later today or tomorrow. Maybe they have other small bottles so I can sample a few choices.

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.