Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by Dianabanana

  1. If someone says that a certain food makes them feel unwell, you have to take them at their word. If they are being obnoxious about it, then that's a separate issue from whether they actually have a health problem. If they claim to have gluten sensitivity but then sometimes eat gluten-containing foods anyway, how is that different from the thousands of diabetics who eat foods they shouldn't? You've always been able to follow whatever diet you've been on? There simply is no good to be gained from questioning people's assertions about their own health. You can't possibly know the truth. Half the time they don't know the truth, and their doctors don't, either. They're just doing the best they can. I'm quite sure that many of the people now following a gluten free diet are doing it in the hope that it will help some previously unresolvable heath issue. So let them try it. My goodness.
  2. If you want to avoid a) soggy toast on a plate and b) cold toast in a rack, the solution is simple: As soon as your toast pops up, you lay it horizontally on top of the toaster, across the toast slots. The hot air rising from the slots will dry it out and keep it warm.
  3. Break up a broody hen by letting her brood a clutch of ice cubes. Haven't tried it yet, but I will this weekend, all other methods of breaking up my Buff Orpington having failed. Do I win for most novel use? ETA: After posting I thought this might sound mean to non-chicken-keepers. The goal of most methods of breaking up a broody is to physically cool the hen's breast; then she forgets about brooding and goes back to laying.
  4. In the typical fit of wild ambition that usually overcomes me in Asian groceries, I once bought nuka in Seattle's Uwajimaya. Unsurprisingly, I never used it. I would offer to see if they still have it and pick some up for you, but I won't be there for several months. Perhaps some other Seattle-area EGer might be willing?
  5. Linda Ziedrich has a section on rice bran pickles in her excellent Joy of Pickling..
  6. Yes, with 100% certainty, that is a morel. I will say that I know from personal experience that some people have a terrible reaction to morels and alchohol. The first time I cooked them for my husband, he ignored my warnings and went ahead with his Maker's Mark and water, then about 90 minutes later had my pasta dish with morels in it, then 20 minutes later was vomiting so hard that he burst a bunch of blood vessels in his eyelids. He has since eaten morels without alcohol without incident, so it wasn't a reaction to the mushrooms. I myself have had small amounts of wine with morels many times and never had a problem, so it does seem to be an individual reaction. Edit: to answer your question, cookingofjoy, about a process to confirm what a mushroom is, David Arora has written the two most popular books among mushroom hunters (at least in my part of the world), Mushrooms Demystified and All That the Rain Promises and More. But with morels, pretty much once you've had someone tell you that yeah, that's a morel, you'll never be confused again. There is a type of mushroom that looks sort of similar, more like a brain instead of a honeycomb, but it would be pretty hard to think it was a morel if you've ever actually had a morel.
  7. Dianabanana

    Morel Mushrooms

    I discovered a simple solution for the wormy morel conundrum by accident. I use a lingerie bag for mushroom hunting (the kind with fairly large holes, not the tight nylon mesh kind). It fits nicely in your pocket when empty, ostensibly distributes spores as you walk, and is very gentle on the delicate morels. Many years ago I got home late and tired, and for some reason hung my bag on a mug hook before crashing into bed. In the morning I awoke to find hundreds of the disgusting little maggoty worms on the counter below the bag. I don't know why this works, but it does. Obviously you don't specifically need a lingerie bag; I imagine a colander would do nicely.
  8. We've both got bad vision tonight--I read the title as "The Ladies Who Lurch." I rather like my version!
  9. Yes, I hate it and never would have gotten it except that the range I wanted only comes in stainless. I keep my kitchen towels draped over the handle, so that every time I wash my hands and go to dry them, little droplets of water hit the stainless, and every one makes a little spatter mark on it which can only be removed with Barkeeper's Friend.
  10. Yes, they are, but properly canned tomatoes wouldn't normally be in contact with them except during the actual water bath canning, when I assume they move around so much during the boiling that they reach the lid. And there is always the option of using Weck jars, which have glass lids and rubber rings.
  11. Yes! Although I'm not sure if it's the plastic--but definitely there is a bad taste that goes away when you rinse them. It seems to me like the air in the bag is foul. I got my first non-BPA can of Muir Glen tomatoes last night, but I used just a bit in a soup so didn't notice any difference in taste. This summer I'm planning to jar as many tomatoes as I can. That seems to be the only real solution to the BPA dilemma, at least until glass-jarred tomatoes become commercially available. I don't see why they're not, all kinds of other products come in glass jars so it can't be too prohibitively expensive.
  12. Also, this seems like a good place to rant about baristas who get their cologne/scented lotion/what have you on your cup and lid while making your drink. This has happened to me four different times in the past few weeks, at two different coffee shops. All four times I didn't take a sip of my drink until I was back in my car. The first three times I didn't have time to deal with it and had to throw the drink out, as there was no way to consume it without getting a snootful of perfume. Finally on the fourth time I hauled myself back in and asked for a new cup. There are two fields--nursing and food service--in which I would think it would be self-evident that one should not wear scented products. If there is anything worse than tasting perfume on your coffee cup lid, it's having to smell it on the nurse hovering over you when you're ill. Frankly I'm amazed that there are not corporate policies prohibiting people in these fields from wearing perfumes, scented lotions, etc.
  13. The worst offender is food service plastic wrap. Not all of it, but if you get sandwich or a wedge of cheese wrapped in the wrong kind, it's all you can taste.
  14. I've tried a LOT of brown rices and my favorite, by far, is this Tamanishiki Super Premium Short Grain Brown Rice, cooked in a fuzzy logic rice cooker. I wish I could find a brown basmati or jasmine rice that I like as well.
  15. There are lots of Asian desserts that are gluten free and vegan; for instance, sticky rice with mangoes and sweetened coconut milk, or tapioca made with coconut milk and served with tropical fruits. You could also do Mark Bittman's chocolate tofu pudding (the EG thread on it is here.)
  16. Interesting! Looks like a modern version of the fireless cooker. Not too long ago I was looking at old cookbooks on Google Books and ran across frequent mentions of the fireless cooker, as here, and wondered why we didn't have anything like that today. Guess we do!
  17. Thanks, Helen. I've got an e-mail in to Purcell Mountain Farms. Jenni, or anyone--can I cook the rose matta rice in my fuzzy logic rice cooker? I know it takes longer to cook than white rice, so would I put it on the brown rice setting? I've read some conflicting things online--seems that the traditional way is boiling it, but is that actually preferable to the rice cooker?
  18. Jenni, you're in England, right? Would you be able to give me some brand names?
  19. Thank you, Helen. That turned up Red Coral Cargo Rice, which is normally sold semi-polished, and which I would love to try. Unfortunately, it seems that it's not currently sold in the U.S. I see a theme developing here!
  20. Okay, I've made a little progress on this quest. Searching "half-polished" rather than "half-milled" yields Lima brand half-polished basmati, but it is not available in the U.S. I wonder if there is some other search term I'm missing?
  21. Haigamai rice is rice that has had the bran removed but the germ left intact. I've only ever had it in Koshihikari rice, and am wondering if anyone has ever seen other rices, especially basmati or jasmine, produced in this manner.
  22. I, too, am leery of tap water in restaurants, having witnessed the following in one of Seattle's most highly regarded restaurants: Server goes around filling glasses, sets water pitcher on counter next to two bus trays of dirty dishes, has conversation with another server, picks pitcher up and goes just behind curtain separating kitchen from FOH, but still visible to me, sets pitcher on overturned milk crate, disappears, comes back, and plunges entire pitcher, including handle, and his hand up to the wrist, into giant bucket of water to refill. I would love to know just how common this setup is.
  23. On the strength of the NYT article, I went out and bought two jars of coconut oil today: Nutiva Organic Extra Virgin Coconut Oil, and Spectrum Organic Virgin Coconut Oil. Interestingly, although the Spectrum has a stronger, fresher coconut smell, the Nutiva has a cleaner, fresher taste. The Nutiva seems to have more solids in it, almost like milk solids, whereas the Spectrum is more oily. I'm cooking a few Indian dishes tonight and plan to use this instead of ghee.
  24. Dianabanana

    Black Pepper

    Mark Bittman has a very good and very simple Vietnamese stir-fry recipe in his Best Recipes in the World based primarily on fish sauce and a ton of freshly ground black pepper. I haven't made it in many months so I'm afraid I'd muck it up trying to tell it to you from memory, but for a while there I was making it all the time as an emergency dinner because it's so fast to put together. And delicious. It's at the end of the vegetable section.
  25. As an update . . . the third thread that FG linked to up there was mine. I ended up buying an induction range, and love that thing like a pet. I've had gas, electric coil, and smooth-top electric, and this beats them all by a mile--for ease of cleanup, evenness of heating, responsiveness, range of temperature (both high and low), everything. It's one of the best purchases I've ever made.
  • Create New...