Shel_B

I've been making toasted 'kraut for years, since around 1979 or so. I use it as a bit of crunchy topping when I make my Choucroute Garnie.

I'm curious - what do you consider "veg" oil to be? In what way is it different than canola oil? Oh, what veg oils do you use?

I've been eating baked potatoes about once a week for several weeks, and have been experimenting more with time, temp, and prep. An article on the CI web site suggested baking @ 350-degrees for about 75 minutes, and didn't mention oiling the skin. I tried that approach a few times in the past two weeks, and am now convinced that the CI suggestions are excellent suggestions. I cooked two potatoes of the same size at the same time, oiling the skin of one and not the other. I pricked the skins with a fork (same approximate location on each potato), and at the end of baking for75 minutes, the non-oiled skin was noticeably crisper. CI also suggests splitting the potato almost immediately after being removed from the oven, saying that the skin will be crisper. It seems to help. This is how I'll bake potatoes from now on.

The article mentioned not only pasta, but potatoes and white rice as well. I sent the link to my physician and asked her opinion about the story. Posted while enjoying a baked potato ...

They may be the same species, but the different yeasts behave differently, yes? And they may offer different flavor profiles, yes? I don't know how to kill it, and haven't any idea on how to incorporate the dead yeast into what I'm cooking, and I don't have a clue if dead yeast (of the type I'm describing) will add any flavor to various dishes compared to live yeast. In other words, I'm ignorant about this whole topic as it involves yeast, I don't know if my idea is ridiculous or if people have used it before, or if one strain of yeast is better for the purpose than another (heck, I didn't even know there are different strains of yeast). Because I am ignorant about the subject, your suggestions are meaningless to me without additional information.

That's not the yeast I'm asking about. I'm asking about the yeast used in baking bread. Heck, I didn't even know there was another type of yeast.

I often read in recipes and articles of a "yeasty flavor" in breads and baked goods. Can yeast impart flavor to other types of dishes, say, for example (and these are only examples and quick thoughts), when added to soup, meat, salads, omelets, and so on? How might one do that?

Rice freezes beautifully. Been doing it for years. The TJ's rice is always a good option for prepared, but it can get a little spendy compared to making it at home. Still, even though I make my own and freeze, both Toots and I usually have a few packages of TJ's around. We like the brown rice and the rice medley ... just wish the medley was organic like the brown and the jasmine.

Sometimes the obvious escapes me. Thanks, Shelby!

In order to save space when I freeze rice, I put the rice into 1-gallon freezer bags, flatten the bags so they are not very thick - no more than 1/2-inch (usually thinner, but I've never measured), and lay them out flat on the floor of the freezer. When I want rice, I just open a bag and break off a chunk or two, and replace the still flat bag. These bags can, of course, be stacked. I imagine the concept will work with other foods - berries come to mind, as do greens and nuts.

Thanks for all the suggestions. There are a few ideas here that are definitely worth experimenting with.

How do you steam them? Do you just use a steamer insert of some sort in a pot of boiling water? Some other technique?

I didn't read a whole lot of "scientific scrutiny" in that discussion. Lots of opinions, assumptions (including your original post that started the discussion, "Now assume that the typical surburban [sic] family drives a 25 Miles Per Gallon vehicle ..." and so on. Emphasis mine, spelling error yours <smile>. I quite reading that scientific discussion about half way through ... maybe the science part came later.

Where did you get that idea? "Raw" cashews have been available for sale in numerous commercial venues for years, however, it’s not likely you’ll encounter completely raw nuts. The so-called raw cashews sold in natural food stores are not exactly raw, but have been steamed. It is the case that the double shell surrounding the raw cashew (which technically is a seed, not a nut), contains a chemical that can cause skin rashes, and which can be toxic when ingested in large enough quantities. The outer shell of the nut is removed by the steaming process thereby eliminating any concern about toxicity. Here's one citation: http://www.living-foods.com/articles/rawcashew.html and another (#7): http://www.toptenz.net/top-10-toxic-foods-we-love-to-eat.php

Yes, that might be a consideration. Here's a section of a screen shot of Jamie's salad ...

I've never thought of mangoes as having "peach-like qualities," but now that you mention it, I can mentally taste them and make a comparison. I believe I understand why you feel the way you do. I just wonder how the mango will pair with some of the other ingredients - I'm having difficulty "tasting" mangoes and prosciutto and buffalo milk moz at the moment. Using mango would be different and totally unexpected, which is a bonus.

ROTF,LMAO

Last night I watched an episode of Naked Chef, and Jamie Oliver made this super-looking salad of baby greens, buffalo milk mozzarella, prosciutto de Parma, and peaches. I'd like to whip up something like that for a dinner with Toots and friends next week, but, of course, there are no decent peaches to be found. What fruit might make for a good substitute in this salad? We have a box of persimmons hanging around, but somehow I can't imagine them in such a salad. I thought of apples which are abundant now, but maybe their texture might be a little off with the cheese, baby greens, and Parma ham ... maybe not? Thanks for any suggestions.

I enjoy cold apples, so at least some of them go into the fridge. Gravensteins always find their way into the cold box as they deteriorate rapidly.

I don't put honey in the fridge for the same reason, but even when stored in my large kitchen cabinet it doesn't flow freely. Often it needs to be warmed a bit in the microwave before it's useable for certain things, such as in my honey-lemon-poppy seed salad dressing. Does heating honey in the microwave have any deleterious effects?

I love them cold - only way I care to eat it. The colder the better! Toots brought some to dinner last week, straight from the garden, and they were warm, and I really didn't enjoy eating them.

I read that there are environmental issues concerned with wax paper. Though it is biodegradable, synthetic additives such as petroleum mean that it is inadvisable to do so. Wax paper also cannot be recycled. Comments?

I love it cold - only way I care to eat it. The colder the better!

Do you refrigerate these items? Do you disagree with this list? What foods don't you refrigerate? http://refrigerators.reviewed.com/features/seriously-stop-refrigerating-these-foods?utm_source=TB_paid&utm_medium=cpc