Shel_B

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

Who needs cronuts when you can have a Union Square Café Crème Brulee scone? My friend Cathy suggests that they are Dee-lishis! http://www.eater.com/2014/10/7/6932755/who-needs-cronuts-when-you-can-have-union-square-cafes-creme-brulee

According to every dictionary that I own, and I own several, a hen is any female bird, especially, but not limited to, domestic fowl. And, since only female birds produce eggs, "hen's egg" would be a redundancy - superfluous and unneeded. In addition, there should be an apostrophe in "hen's egg" as it is the possessive, or genetive, case.

That's a lot of work for what is little more than glorified donut. Is there someone here who would attempt to make these things at home? It's interesting to note that the recipe doesn't use weights but, rather, volume measurements.

If you do try it and make a comparison, please let us know what you think. Thanks!

I don't use espresso powder too often, just when I make chocolate pudding, chocolate milk, and brownies. Until now I've been using Medaglia D'Oro, a brand easily found in many markets. I tried other supermarket brands and they all tasted about the same. Last week, a friend came by and introduced me to this espresso powder: http://www.thespicehouse.com/spices/espress-powder#content Oh, My! What a difference. Richer, more flavorful, with strong notes of coffee and chocolate. I've got some on order. What brands of espresso powder do you use, and for what purpose? Since it's now clear to me that all brands are not "about the same," maybe there are other brands that are also superior to supermarket espresso powder.

Some years ago I obtained this book: For those interested in baking with olive oil, it may be worthwhile to grab a copy.

<LOL> Thanks for the chuckle ...

Rice freezes very well. You could make a batch of rice and freeze it in serving-size bags, and then he could reheat the rice with whatever other items have been frozen, to be either served over the rice or alongside it. Fruit also freezes well, and you could put together some bags of fruit (berries, mango work well) that he can defrost for dessert or, perhaps, be put on cereal for breakfast or mixed with yogurt, or ....