SundaySous

Now that I think of it while working in roofing there was one old timer that would reheat stuff on the manifold of one of the trucks. That's a parked truck motor running. I'm pretty sure he was just reheating though not cooking.

I wonder how the mortgage if there is one is counted? Seems to me it could be both an over head cost and a profit.

Looks like a must see. While HFCS is getting a bad rap where is the debate about the stuff they inject into live stock to make them produce more? I think that has more to do with an obese American than sugar.

Hmmmn I never thought about $.95 interesting.

Round up and leave the ".99" to your competition. Your a professional don't insult your guests.

Haven't read the whole thread but I've been recently introduced to salted cod. Not sure about the temperature extremes or how to spell extreme for that matter but I think this would travel well. Draw back would be soaking it. Zip lock bag and change water few times? Salted cod and the Scandinavian version Stock Fish I think would do well. There are also many dried fishes coming out of Asia I see. I see Mexican, Central and South American dried fish here and there. Really been meaning to reconstitute dried shrimp.

Wow thanks all. Really glad I stumbled on to this, I knew something was missing from my life. I should really find the drivers for my state of the art 1.3 mega pixel camera so I can show you some of this stuff.

It's very sad, but this approach is fairly common in the diabetic community. As you are probably guessing, it's not the healthiest approach. It is her life and telling people how to eat can be tricky business, especially siblings, but if you could suggest to her an alternative approach, you might very well be adding years to her life. Diabetes doesn't have to be that restricting but it should involve some moderation and a certain amount of self awareness. ← Wow this describes the three Diabetics closest to me right now. I have a lot of control over my Dads diet though. He doesn't know it yet but he's about to start eating Mediterranean.

Wow what a timely topic, my dad is borderline Diabetic and we're in the same boat. Heavy into research right now. One thing he likes is rice made with 1 cup water and 1 cup chicken broth. We use use Orrrington Farms. 1/2 cup cooked this way with Turkey, Chicken or fish (still trying to find a way to sneak fish in there) is pretty filling. Kinda think it reduces cravings too. I know rice is on the list to avoid but for the benefit of feeling full it's a good starch exchange (moderation). This guy has opened my eyes. Something called Glycemic Load. I really hope this GL thing is a good guide because it makes menu planning much easier. A word of warning if you bake with Splenda, it will grind your mixer to a halt. If you are using a stand up mixer made after 1980 I suggest buying a hand held for Splenda. Buy two so you have one in reserve when the first one goes. Chocolate chip cookie dough should be on the list of lethal weapons. If someone breaks into my house while I'm making cookies trust me I'm going to win.

Oh right gift certs how could I forget. I got a nice one from my mom for Kohls. Amazed at how often cooking gear goes on sale there.

Somebody at the UN with a fancy sounding title wants a five year ban on using food crops for fuel. Says we need to make fuel out of what's left over after the harvest not the harvest itself. I think he's on to something.

Somebody mentioned cider vinegar in pie crust and insisted it has to be cider vinegar. Let's see I have cider vinegar, cheddar cheese and two dozen apples. What will I do? *throws equipment in freezer, salivating already*

With out having a single title I can think of I would look into Spanish Tapas cook books. Seems to be pretty popular In the US and why not start with a starter.

I would think a good restaurant supply store would be able to set you up with some nice pastry bag and tip kits. I think I saw a 26 piece set for $20. Recommend they get a small tackle box as those things have legs.

The UN special rapporteur on the right to food, Jean Ziegler wants a five year ban on biofuels. I think the solution is to implement the use of the methane gas this agri waste produces. Something like having the US postal service use it would be a good way to show it's feasibility. I don't think I've ever seen a postal vehicle go over 30 MPH in an urban area. If memory serves me methane powered vehicles would be lucky to get 30 MPH. It's going to be a whole new world when we start paying $7 a gallon for gas so we can drive to the market and pay $6 for a loaf of bread and $12 for mayo. Maybe we should start experimenting with corn stalk recipes, sounds like there will be plenty left over.

Having been a server I could never understand others not wanting to work Christmass Eve and Day. The money is incredible.

Interesting article about biofuels impact on prices. Bio Diesel made with soy beans is gaining ground so thankfully that isn't used in any food products, (kidding). Bio Diesel's exhaust has the added benefit of smelling like popcorn cooking. Can't wait till they start using that here, (kidding again).

I remember an article I think in the Chicago Tribune describing how a restaurant in London successfully sued someone not honoring there reservation for 12 people. Was a small place and that no show would of been 1/2 there business that night. I like the idea of tracking no shows. Be nice to be able to just charge those people a deposit. The places here that deliver track there customers and refuse to deliver to "difficult" people so the software must be available.

Wow this stuff has a kick. When I broiled it the olive oil caught fire, I thought was a nice touch. Guess cakes are next up. Hmmn breakfast? Why not.

No experience with this but what would baking soda do in a situation like this.

The brandade de morue looks good to me, I was thinking find out what this stuff tastes like and then trying some sea food salads. As far as obtaining salted cod you could look through this google search. We've come to the conclusion that the stuff sold local (Chicago) in the markets is definitely a salted fish it's just not a salted cod like it says on the label. Kinda funny you have to rely on friends over seas to get a fish probably caught off your own coast.

Peter the eater I love the idea of using the milk bag and Ziploc, your giving me courage.

I've got two nice fillets of Salted Cod. One has been soaking for 36 hours and needs to be cooked soon. Been advised to coat it in olive oil, broil and add fresh garlic before plating. Any other thoughts, wouldn't mind trying a few variations, these fillets are huge. Also any thoughts on sides. I've been told this is an acquired taste. Portuguese GF says roasted peppers and maybe boiled potatoes, maybe even a hard boiled egg. Any suggestions would be appreciated and I have enough time to chase ingredients. And while I'm at it any tricks to deboning these. Kinda hoping I can get away with a clean pull after broiling. Am I dreaming?

I remember salmonella being the big one.

I can pretty much count on the big stores being out of sale items by the time I get there so yeah I like to plan while I'm actually shopping. I give produce a good look and head into the meat department. Then it's back to produce. I shop four stores and I really think I'm eating better for less for doing that.