Shel_B

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 ....

Yesterday, I saw a knife test video which included using a variety of knives on a glass cutting board. The purpose was to abuse the knives and see which survived the abuse better. The tester mentioned that glass boards are very hard on knives. So, if glass boards are so hard on knives, why use them? What features or quality do glass boards have that make them worth considering? Is there a special type of glass used for these boards? Does anyone here use them?

No, I don't usually ponder such things. However, I have used trotters (that's pig's feet, yes?) when making my locro and in one other recipe.

Yesterday I went to the big Asian market in our community, and, amongst the items I bought was toasted (sometimes called Chinese, Asian, or Dark sesame oil) sesame oil. I bought two brands because I wanted to compare them to TJ's oil. Both were Asian brands, one Chinese and the other Japanese. I made some peanut-sesame sauce last night and had an opportunity to compare all three oils. There was very little difference between them as far as taste went, however, the TJ's oil was less expensive - 45.8 cents per ounce vs 54.8 cents for the Asian oils - and the TJ's oil was expeller pressed while the Asian oils may have been chemically extracted. In the future, I'll stick with TJ's oil, however, I do want to try Spectrum's oil at some point. It's an expeller pressed unrefined organic toasted sesame oil.

The price for a pound of (approximately) 85% ground beef was $3.39. That's fresh ground, not packaged. The market sells a lot of meat, so the items in their case are always fresh. Fresh ground pork was $3.29 per pound.