Shel_B

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 ....

This article about rice varieties appeared in our local newspaper this morning. Toots and I have been wanting to try new varieties of rice and rice/grain combinations. The article has given us the impetus to move ahead. We're familiar with several varieties of brown rice, cultivated and true wild rice, jasmine and basmati, but are unfamiliar with most of the rice varieties mentioned in the article. I'm sure numerous eGers are familiar with many of these rice varieties ... anyone care to comment on their favorites and preferred methods of cooking, and maybe describe some of their characteristics? Thanks so much ...

This is available in all the TJ's in my area, and at a far lower price than Amazon. It's not bad, and I think they have a dark chocolate as well. I don't buy it, but have tried it. I tend to agree with you about not buying diabetic products ....

Returning an Item at TJ's A few days ago I purchased a grapefruit at the local TJ's. This morning I noticed it was moldy and starting to rot in a couple of spots. We went to TJ's this morning, brought the grapefruit back, and got a new one - no questions asked. I was curious if they'd take back the grapefruit since there was nothing to indicate I'd bought it there - no label or sticker on the fruit and I didn't have a receipt, and fruit is a perishable item. They had no idea when I bought it or how it was stored. I just love their trust, and that's one reason I shop at TJ's.

What's the "brown bag lottery?" (just returned from TJ's)

I remember the Co-Op ... I'd just recently moved to Berkeley and was surprised at that store ... never experienced anything quite like it. I did have mixed feelings about the place, but overall it was a worthwhile place to shop.

I tried the lime juice some months ago and found it to be terrible ... nothing fresh-tasting about it. Perhaps when used in certain ways it may be acceptable, but not when used on salads, fruit, vegetables as one would squeeze a fresh lime. I recognize that people have different tastes, and this is just my experience ... FWIW

Rick Bayless has a very nice recipe using lime juice and buttermilk ... it's quite good. I've just started playing around with making my own ricotta, and this is one of the recipes I'm going to play with some more: http://www.rickbayless.com/recipe/lime-set-whole-milk-ricotta/

Here are some online reviews: #1 and #2 and #3 and #4 ... I've gotta try these. Thanks, Elsie!

Saw a reference to this list in this morning's fish wrap and thought it would be nice to share .... Franklin BBQ #1 in Best Casual Restaurants in America

There's a relatively new WF near me, and I've visited the store several times in the past couple of months after not being in a WF for more than a year. I was dismayed to see how much conventional produce was in the store. The cherries I bought were an abomination ... priced well but of very low quality.

Next time I go, I'll ask ...

I sometimes enjoy a bag of Trader Joe's Sweet Sriracha Bacon Jerky.

When I visit Costco, about once a month, I get the concierge of my building a hot dog. She loves 'em! This Costco, unfortunately, does not have sauerkraut, just ketchup, mustard, and sweet relish. If they offered sauerkraut, I'd probably try one of those puppies. Their relish is WAY too sweet and cloying for my taste. I like my dogs with a crisp and snappy casing, on a lightly toasted sesame or sourdough bun, with a light application of brown or deli-style mustard and a good amount of warm-hot sauerkraut. The mustard must be directly on the dog, sauerkraut over the mustard. I hate it when the mustard is on top.

Harissa ... many recipes can be found.

Seems like you have an option .... Smart Recipes Follow rich, step-by-step video recipes authored by master chefs. You can even modify existing recipes, or write your own.

This morning I received THIS LINK describing several unusual salts. Some are quite intriguing. Thought I'd share it with everyone ....

I read in the FAQ that the max temp is 500-deg F.

I tend to agree with you, Deryn ... When I saw the price of the oven, and how it uses the internal temperature probe, I had to chuckle. For me, a $100.00 Thermapen would do the trick just fine in my conventional and Breville ovens. I like the idea of being hands on when cooking, and using apps and smart phones, and cooking long distance with a camera to watch the progress, just seem very strange to me. I guess I'm headed towards Fogeyville with you ...

Whoops! Somehow that old typo didn't get corrected. I put the recipe into my computer years ago, and every time I referred to it I made a mental note to correct the error. Sorry. I just cook 'em until done. If I grill outdoors, I put the breasts over high heat for a bit and then move them aside. However, for the past two years I've been unable to cook outside, so I've made the breasts (generally bone in, but not always, and, as suggested in the recipe, not always skin on) in the oven. Thanks for catching they typo. Gotta find a way to fix it.

I just posted my recipe for yogurt marinated chicken breasts. Click here.

This is a great tasting, flavorful method of preparing chicken, especially breasts, with a yogurt marinade. I've made this dish several ways, and with different parts of the chicken. To my taste this marinade works best with breast meat, but you may want to try thighs as well. You can either skin the chicken first, or place the marinade under the skin and then, when baking or grilling the bird, opt for a crisp skin. I haven't found much difference in the moistness of the meat with or without the skin, but I generally slather the marinade on pretty thick. Cooking time and temperature will have as great an effect on moistness as whether you cook the meat with the skin on. Recipe makes enough for 4 - 6 nice sized chicken breast halves. 　 Yogurt Chicken Breasts 1 cup plain low-fat yogurt or regular yogurt 2 - 3 cloves garlic, minced very fine or pressed 1/2 cup finely chopped yellow onion (I like Maui or 1015s) 1 Tbs coriander seeds, toasted and ground fine 2 tsp cumin seeds, toasted and ground 1 tsp whole black peppercorns, ground 1/2 - 1 tsp crushed chilpectin peppers, seeds included (other peppers are ok, avoid cayenne) 2 Tbs finely chopped fresh mint 4 - 6 chicken breast halves (2 - 3 whole breasts) Take whole coriander and cumin seeds and put them in a small skillet over medium heat and toast them for a couple of minutes while constantly shaking the skillet. As soon as they get aromatic remove from heat and skillet and let them cool a bit before grinding them fine. Grind them with whole (untoasted) black peppercorns. Add the spices, garlic, onion and chopped mint to the yogurt and stir well to mix. Pat the chicken breasts dry and either remove the skin or gently separate the skin from the breast halves, making a pocket into which the marinade will go. Place the breasts in a glass baking dish with sides higher than the breasts are thick and generously cover the skinned breasts with marinade, or stuff a generous amount of marinade under the skin. Cover (if using plastic wrap, take care that the film doesn't come in contact with the chicken breasts) and marinate in the refrigerator for about 8 - 12 hours. Chicken can be cooked in the oven at about 400 degrees for about 30 - 35 minutes, or grilled over hot mesquite coals for about 40 minutes. Naturally you may need to adjust your cooking time and temp depending on the size of the chicken and your own oven. You may certainly adjust the amount of seasoning to suit your taste. I often use a little more of the coriander, cumin and black pepper, depending on my mood and who, if any, my guests may be. Pequin chiles are also good in this recipe. Definitely DON'T use ground cayenne pepper. This also works nicely without the onions.

YeeHa! That sure looks like fun. It was especially nice to hear how the pig farmer, Richardson, raises his hogs. There is such a difference between heritage pork and that commercial, supermarket stuff.

My original Calphalon HAA pieces were far better built and had a different coating than current HAA pieces. The older pots and pans (from the late 1980s to the early 1990s) were more nonstick, more durable, and easier to clean than the current crop of Calphalon HAA.