Shel_B

Why did you leave a tip if the food and service was so bad? Twice in the past fifteen years some friends and I have encountered atrocious service, both times at well-regarded restaurants, and both times we left a $1.00 or $2.00 tip, only because we wanted to be sure the recipient knew that we didn't forget leaving a gratuity. In the second instance I followed up with a letter of complaint describing the problems we had and our dissatisfaction. I never heard back from the restaurant. I believe that rewarding poor service with a tip and not complaining to the management just fosters continuing poor service.

Allow me to preface my questions by saying that I don't bake very much, and often a 5-lb bag of flour may hang around for months, and then I may engage in a flurry of baking. So, what's the best way to store flour, both white AP and whole wheat? I am thinking of getting one of those canisters with a tight fitting lid, something like these. I'd like to stay away from plastic and go with stainless steel, or some other non-plastic material, but that's not a requirement. Are these types of containers a good choice for storing flour? Is there another alternative? How long can flour be stored and still remain viable? I'm sure it depends some on conditions, but a rough idea is fine. What can be done to extend the life of stored flour? And how might I know if the flour has gone bad? Thanks!

I just remembered, Trader Joe's in my area carries the Tejava. Maybe it's elsewhere, too.

Not that I recall ...

In a video about making potato dishes, Heston Blumenthal showed how potato starch could be used as wallpaper paste. In fact, he papered a room using potato starch as the adhesive.

The product is "It's It" and you can order directly from them if you prefer.

Health issues re: plastics, waste because non-stick has to be replaced frequently; yes, it's a personal manifesto in some sense of the word; and it's a curiosity to see how other people feel about non-stick cookware.

Things change ... new info about plastics and non-stick cookware and cooking experiences have come about. And some of the info I got from the past threads have influenced my current thinking. I still like the Calphalon pan - which, as noted in my original post, I shall keep and use when appropriate.

I wouldn't use that stuff on my pots, or anything that I eat from. I don't even use it in my oven. There's no need to possibly ingest toxic chemicals.

Another reason to cook with and eat "real" food.

After reading and researching about the deleterious effects of plastic, and getting tired of replacing my non-stick skillets (even though I get years of use from them, and the ones I buy are not expensive, the idea of tossing old skillets into the landfill is bothersome), I've decided to stop using these plastic-lined pans. I replaced my 10-inch Calphalon Contemporary non-stick skillet (which I like very much) with a 10-inch All-Clad. The first thing I noticed is that I had to relearn how to use a non non-stick skillet, learning the best heat and amount of oil to use. It took a few tries to dial in the new skillet, but now I've pretty much got it, and have figured out how to use a minimum amount of oil. In fact, in many situations, I use as little (or even less) oil than with my non-stick. Even eggs slide right out of the pan with the use of a minimal amount of fat. The stainless skillet cleans up easily, although I sometimes need to let the skillet soak a while to make cleanup a little easier, however that's not an issue for me, yet I know that for some people it can be. Anyone else giving up Teflon, or perhaps never used it in the first place? Just curious ... And while the subject of this post suggests that I've totally given up using non-stick skillets, I still have the 10-inch and 12-inch Calphalon pans, and may at some point find a use for them.

Tejava, as mentioned above, is my prepared tea of choice. I rarely buy it, as I prefer to make my own, but this is the commercial product of choice at my place, as it is at the homes of several friends. Tejava Ingredients Tejava Site

Just a point of clarification. I was already familiar with some Chef's Choice sharpeners, and also consulted with a knife expert I know. So it wasn't just CI that drove me to the decision. In the past, I've had a number of disappointments with CI recommendations, as have a number of other people. I cautiously consider their recommendations.

I purchased the same scale somewhat more than a year ago, and have been quite pleased with it. Haven't had any problems or issues with it. Good to know customer service is satisfactory.

Perhaps this will provide impetus for some discussion ... Click here to read an eye-opening article about nano technology in our food.

American food, maybe some ethnic Jewish-European food and recipes as well. It was a l-o-n-g time ago. The last time I was there was in 1961 or so. It was a cool place!

I read the review and saw the video at the CI website. Based on the review, and other comments, I bought this sharpener and thus far have been quite pleased with it. I use it for my Victorinox knives, which have a 15-degree blade angle. The results with this sharpener, according to CI, are better than new. I don't know, but my 6- and 8-inch Victorinox knives easily cut through paper and do a very respectable job on tomatoes.

We never ate in the car even though we took some long trips. When I was about five years old we drove from NYC to St. Louis and back, and at no time did we eat anything in the car. We would always stop at a small restaurant or café. Later, we'd take the car to the Catskill Mountains for our summer vacations. In those days there were no freeways or super highways, and restaurants were, indeed, not found as frequently as they are today. On the way up to our rented summer cabin, we'd stop at the Red Apple Rest on Route 17, and it was a big deal. We'd be tired from driving, and the stop was welcome, not just for food but to get out and stretch our legs. Some years we would not take our car, rather, we'd hire one with a driver from a car service. I always liked that because the cars would be big, shiny black Cadillac limos, and there would be plenty of room to stretch out in the back. Even when using the car service, we'd stop at the Red Apple. Quite a treat!

In a book I read recently, the author noted that a great number of people (I think he was only referring to North Americans) eat in their cars rather than sitting at a table, either by themselves or with friends or family. Many eat while driving. Eating while driving isn't just to satisfy hunger, rather, eating in cars gives the occupant(s) something to do - marking time. Just wondering - who here eats in their car? What do you eat, and why do you do it?

Thermapen Tuesday - 20% Off Today Only Offer ends @ 11:59pm Tonight

Sorry if I missed this ... In the San Francisco Bay Area it's sourdough.

Essentially, yes to both. For example, a package I saw noted that the product came from Country A, or Country B, or Country C. The consumer is unsure of just which country the product came from, or if it may have come from multiple countries.

Trader Joe's Faces Lawsuit Over Country of Origin Labeling

Whole Foods Markets: Throwing Organic Farmers Under the Bus? Organic Farmers Call Foul on Whole Foods' Rating System Whole Foods Description of "Responsibly Grown"

I agree about the recipe. I use a bit less oil and a scosh more stock. I wasn't going to mention it since you seemed interested in roasted cabbage, but since the door was opened ....