Shel_B

The article says: Miss Milburn was forced to discard the meat and just serve vegetables to her starving relatives. Miss Milburn immediately contacted Morrisons customer services and kept the chicken in her fridge in case they wanted it for testing. How does one discard the chicken while keeping the chicken in the fridge for possible testing? Just curious ...

I had two OrangeX juicers of the type you described, used them each for about six years, and was VERY happy with them. They were strong, easy to clean, stable, pressed citrus better than anything else I tried at the time, and I received good service from the manufacturer. I'm quite fussy, and these juicers passed my tests quite satisfactorily.

You want New England Style Hot Dog Buns - been there, done that, here's what I found last year: Pepperidge Farm Recipe to Make Your Own Chowhound Discussion New England Hot Dog Rolls Famous Foods Hearth Artisan Bread Friehofer's Since you've not told us where you're located, and many breads and rolls are made in and for local markets, it might be difficult to give you the best advice. Good luck!

I am in the same situation, having purchased one plant before learning that I needed two <sigh> I found that they could be planted very close together, in fact mine are just inches apart. I'm looking forward to seeing how well they'll do. If mine get too large, I'll try pruning them, just as I do many of my other vegetables. Pruning has worked well for me in the past.

The frozen rice of which you speak is not basmati. It's a blend of brown rice, red rice and black barley ... reminiscent of a dish I have at a local Korean restaurant. I may look into the cold brewed coffee. I bet it's better than yesterday's leftover coffee that I had this morning - might be an (acceptable?) option for those times I run out of java.

With all this talk and the videos about Franklin Barbecue, I thought I'd upload some pics from a couple of little grilling and BBQ parties in Argentina. Perhaps you'll enjoy seeing how things are done down there. If anyone would like to see more pics, including some really interesting makeshift grills and smokers, let me know, and I'll see that you get them.

Good to know. I'll look for my jar after the weekend ... right now I'm heading into the kitchen to make potato salad (Mmmmm!)

Not my style of using garlic. I like to be able to choose how I use it - minced, grated, pulverized into a paste, chopped, chunks, crushed ... etc. I also like to choose the type of garlic I'm using ...

Vance Packard, The Hidden Persuaders - I read this book in the early sixties, perhaps before many here were even born, and it opened my eyes to the possibilities of how people (consumers) are manipulated. Highly recommended ...

The pantry idea won't work at her place, but I'll see if I can dig up my jar. If not, maybe I'll press something similar into service or just buy a little one for her place. Don't know why I didn't think of that ... well, maybe because the way I buy and use garlic there's not been a need to use the storage jar at my place. Thanks!

She keeps the garlic heads/cloves in a bowl on the counter in the kitchen. Often there are other items in the bowl, such as bananas, pears, citrus, and so forth. Sometimes (usually) the garlic finds its way to the bottom of the pile. I have one of these garlic jars that I never use. Do you think that storing the garlic in such a jar will extend it's usefulness?

I often grate whole cloves on the Microplane grater, and it works great. I've never tried doing it with frozen cloves, although I frequently grate frozen ginger that way (a trick I learned here on EG). So, yeah, I'll try freezing and grating. That won't work if I want larger pieces, so there I'd have to try mincing or chopping and then freezing.

Hmm, I'll have to play around with that idea, see how it'll work for me. Might I just freeze whole cloves and then just grate them as needed? Might that work as well?

I use a fair amount of garlic, but Toots doesn't, and she doesn't cook much these days. When she does cook, rarely does she add garlic. When I stay at her place, usually three nights a week, I generally do all the cooking. Often whatever garlic she has (which I usually have brought) has gotten old. If I forget to bring garlic with me, what there is to cook with is pretty sad. So, is there any way to extend the useful life of a head, or cloves, of garlic?

I'll look for them the next time I'm at TJ's. Thanks for the tip.

He's not trying to feed a big hungry city. What he's doing, IMO, is to open people's minds to different and environmentally sensitive ways of raising food, cooking, and eating, and, hopefully, this will trickle down and spread. Have you seen his talk about foie gras on TED Talks? You can see it here.

I'm just the messenger .... Click here for the story ...

The problem has been going on for at least a couple of years. And, FWIW, this morning I discovered the same problem with similar sponges sold by Safeway. What's a BOLO?

Maybe I'm missing something, but what has this to do with dyes and/or chemicals leaching out of the sponge?

3M Company, in their reply to me, suggests removing or disinfecting any non-porous surfaces with isopropyl alcohol or Pine-Sol. Hmmm ... I'm not sure what to make of that response. I'm just going to change my sponges to ones that contain no dyes or other chemicals. I'm getting tired of my body being a dumping ground for questionable chemicals.

I have been using these sponges and these sponges for quite some time. Recently, I observed that when putting dishwashing detergent on the sponges, the suds are tainted/tinted with the color of the sponge, purple or blue. It seems that some sort of dye or coloring is bleeding from the sponge. My new dishes are white, so it's very easy to see this. I wonder if anyone knows what's happening? What sort of dyes or coloring is used in these sponges? Has anyone else observed this? I will also write to the manufacturer and see what they have to say. It seems that I'm not alone in this observation. Some people at Happy Baby have observed this as well. I think I'll stop using these sponges and move the more natural sponges, like these (not necessarily Scotch Brite) ... I also came across this as part of a larger article about environmentally friendly kitchen items. I need to look further into this issue and what Triclosan is.: Triclosan and sponges There’s an added environmental danger with many synthetic sponges these days; often they are impregnated with chemicals such as Triclosan. Triclosan is an antibacterial and antifungal agent and is registered with the [EPA] as being a pesticide. It’s also used in many antibacterial soaps, deodorants, toothpastes and cosmetics. Aside from increasing evidence linking triclosan to health problems, it is also believed to destroy fragile aquatic ecosystems; especially algaes that other animals may depend on – either directly or indirectly. As sewerage and waste water treatment plants cannot remove Triclosan and the compound remains stable for long periods of time; it’s posing an increasing problem in our waterways – it’s now one of the most common man-made chemicals found in U.S. streams. Any sponge pack that states is anti-bacterial or destroys odors is probably best left on the supermarket shelf as it’s likely to contain triclosan or something equally damaging to the environment.

Indeed! I bought a New Braunfels back around 1990 +/- and practically cried when I saw the new ones (last year).

This video was sent to me by a friend who feels that stainless steel cookware "causes food to stick" to the pans. https://www.youtube.com/watch?v=1376ITxF1Oc I understand that in many instances one wants food to stick to SS to help develop fond and flavor. I also know that, if one tries to remove or move certain food before a crust forms, the result may be sticking food and difficulty in removing any burnt on food. IMO, based on my experience using stainless steel cookware, if you know how to deal with the characteristics of stainless steel, sticking and difficult cleanup are pretty much non-issues. That said, many people like to use nonstick cookware because it makes cooking some things very easy, and many people believe that you "need" nonstick surfaces for cooking certain things, such as egg. The linked video shows a method for making stainless steel cookware nonstick. Has anyone had experience with this technique? Does it work well? Does it last a while? Might there be a downside to using the technique? Is it really even needed? Just curious what your thoughts on all this may be ....

Yes, I know that "it depends" is, at least in part, the answer, however, I suspect that in some instances one angle may be better than another, such as in the example I gave when posting the question. I've found that, in the Calphalon skillet, it's sometimes difficult to turn foods with a spatula, and it's certainly been somewhat difficult to roll an omelet onto a plate. I suspect that these situations would be easier with the more gently sloping sides of the All-Clad skillet, but I've not yet done a side-by-side comparison. Maybe the question should be rephrased to "What angles work best for you in what situations?" Shel is much preferred to Sheldon ...

So glad to hear that. My friend, Jack, worked for one of the biggest meat suppliers in Northern California, and probably supplied the meat to S&F. He most likely knows most every butcher and meat purveyor in the area. At least for regular, commercial meat. In any case, let us know how things turned out.