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Smarmotron

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Posts posted by Smarmotron

  1. Any good tips on popping mustard seeds? It's crucial to strike a balance between not too long (they taste burnt) and not too short (most won't pop). If the heat is too high or too low you get poorly popped seeds. Does anyone have any advice?

  2. I'm curious, Smarmotron:  what do you do with/for/about vegetables with a sizable sugar component, like Vidalia onions or yams?

    :smile:

    Ok, I guess I enjoy yams (but I do not eat them with meat). Nor do I eat my cranberries with turkey, I have them as more of a side dish.

    And I hate honey mustard too!

    I tend not to like Thai food so much, either (but I am allergic to coconut so that may be part of it)

  3. I must say that I absolutely hate -- detest -- anything combining sweet with meat (or sweet with most vegetables). It seems I am in a minority by far, judging by the amount of sweet sauces that exist. I even had friends who would dunk fried chicken in honey. And I hate "honey ham" and "honey turkey" and "glazed ham" and "honey wheat bread: now with honey pockets". And today I helped myself at lunch to a steaming bowl of Mulligatawny soup -- and was horrified to find that it was sweet.

    I can't help myself, I just hate it. And I consider myself a rather adventurous eater, too - I'll give anything a try, and like most stuff I eat.

    Does anyone else detest the prevalence of sweet with meat?

  4. Rent

    I'll give you this, but it can't account for that much. After all there are often cheap places near fancy ones.

    Utilities

    Can't be more than for a cheap place.

    Higher Food Costs

    OK. How much higher are we talking, can I get some examples?

    Higher Labor Costs (it doesn't take a master chef to squirt some mayo on a warmed over bun and create the burger napoleon)

    Agreed

  5. I have a question. Let's suppose I pay 500$ for one plate. And let's say it's 300$ without wine. Where does that money go? How much goes to the chef? How much goes to the ingredients, and where might I find some of these uber-expensive ingreidnents?? How much is profit? Utilities and rent are the same for a fancy restaurant as they are for McDonalds. So where does the money go?

  6. What sorts of mustards do you like? The type of mustard I like is pungent without a hint of sweetness (fie upon honey mustards), but not too vinegary. Inglehoffer's Stone Ground tends to be rather good, but it's got a little too much vinegar (overpowers the taste of the mustard). What sorts of mustards do you like? Any brands? Or do you make your own?

  7. I am going to be viciously rebutted but I quite enjoy no-salt saltines. They add texture and substance to the spread or topping, without really affecting the taste. And they go with absolutely everything, from cheeses to meat fillings to chocolate.

  8. Y'all must be using more upscale sponges than I do. 

    Cheap, colorful supermarket sponges cause less care:  use them on dishes awhile, transfer to floor duty, then toss them.

    Haha!!! Exact same with me!!!!! use the sponge on dishes for a week maybe. then it gets the floor and bathrooms for a week or two. by then it's a ragged mass of crap, and it goes into the trash!!!

  9. I had some EXCELLENT mead at a friend's house last christmas. I forgot to ask where she got it from, though.

    The thing about non-grape wines is, if you're expecting a wine, you will probably be disappointed. If you're just expecting a mildly alcoholic beverage, they can delight.

  10. Here is a sort of Indian curry that my mother calls Kheema. It tastes very good. It is also easy as hell for a klutz such as myself.

    2 Tb olive oil

    1 small onion, chopped

    1 clove garlic

    1/2 tsp ginger powder

    1/4 tsp cayenne pepper

    1 tsp cumin

    1/2 tsp coriander

    1/4 tsp turmeric

    1/2-3/4 lb ground beef

    1 Tb lemon juice

    Brown onion in oil. Add all spices + fry 3 min on low. Add hamburger and some salt (this dish needs a fair bit of salt, I never measure it though). Cook until the beef is done. Sprinkle with lemon juice.

    Notes:

    1) Use more spices if you want a more flavorful dish.

    2) I double or triple the cayenne pepper because I love spicy stuff.

    3) You can add frozen peas to the mixture 1/2 way through if you want

    edit: serve with rice. cheap as hell.

  11. Actually brown rice has a lot more protein, if you read the packages.  

    When paired with the proteins in miso shiru, tofu, and shitake mushrooms both will become adequate.

    Brown rice has 2.5, white has 2.1. Hardly significant.

    My packet of Uncle Ben's brown rice says it has 5g/serving...

    Whatever. The figures I've cited are from the "US Rice Foundation". (The link is on the first page for their chart.)

    2, 3, 5, 7 are all insignificant values for human life.

    Basically folks, if grains are your main source of protein you need to eat a worm or an egg or something right now. You can process soy beans into tofu or miso later. Eat the worm. Now. Egad. Grains are only a meaningful source of protein when paired with legumes. And even so, you'd wind up with less protein from a huge bowl than from an egg.

    Eat rice because it tastes good. Eat a wide range of grains because they're great. Eat a wide range of greens and sources of proiteins because they're wonderful and available to you because you don't have to gnaw on a raw root while waiting for the next incursion to take out your village.

    Eating brown rice instead of white has no meaning unless it's delicious.

    That site is wacked. 2.5g protein per 1/2 cup?? My rice package says 5g per 1/4 cup.

  12. Actually brown rice has a lot more protein, if you read the packages.  

    When paired with the proteins in miso shiru, tofu, and shitake mushrooms both will become adequate.

    Brown rice has 2.5, white has 2.1. Hardly significant.

    My packet of Uncle Ben's brown rice says it has 5g/serving...

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