mgaretz

Tonight I made home-baked tofu with yu choy, red pepper, onion, cabbage and carrots stir-fried with a soy-oyster-cream sherry-orange sauce. Served with basamati rice.

Tonight I made home-baked tofu with yu choy, red pepper, onion, cabbage and carrots stir-fried with a soy-oyster-cream sherry-orange sauce. Served with basamati rice.

Tonight I made a stir-fry with green beans, shrimp, onions, garlic and whole, dry roasted almonds. I used my drunken noodles (pad kee mao) sauce recipe. Served with basamati rice. Not sure what to call it? Drunken Beans?

We ate at Passionfish the night before. It was good.

We just had fantastic sushi at Crystal Fish in Monterey.

It looks to me like the "corroded" areas are raised up like they are a deposit, not corrosion. Try soaking in some strong white vinegar or better yet some citric acid (common ingredient in coffee pot descalers which would also work.

I put my baby backs in the slow cooker with just BBQ sauce generously slathered on top. If there's a lot then they get stacked in layers arches running opposite so they only touch each other on the edges. Then I cook them all day on low (7-10 hours). Then I carefully lift them out and finish on medium indirect heat on the BBQ. I used to cook them about 6-8 minutes on side, basting with sauce when they go on and the agin when they get turned. But recently I have been just leaving them bone side down for about 20 minutes bone side down and basting the top 3 times.

Norm Matthews above said it pretty well. I now do things I'd never do "by hand" - bread, pasta (currently experimenting with low carb versions of these), mousse (my zero carb, zero lactose version) and many more. I love the pasta roller set.

My KitchenAid Mixer and my Blendtec.

I love my KA. If you told me I had to give up all but one of my kitchen electrics, I would be keeping the KA. I haven't used the sausage stuffer, only used the grinder occasionally but I use the pasta rollers all the time!

I actually have very specific requirements when it comes to energy bars and I know that they won't apply to everyone: 1. They must be lactose free 2. Low in net carbs 3. High in protein 4. Be substantial - can't feel like you just eaten air 5. Taste good Hard to find all of these in one bar! The only bar that I have found that meet this criteria is the Powerbar ProteinPlus Reduced Sugar Chocolate Peanut Butter bar. When I'm not doing the low carb thing or just can't find anything else, I will usually choose a Cliff Bar.

Last night we had folks over for dinner and I made crab cakes, cole slaw and fries - everything home made except the fries. Didn't snap a picture. Tonight I made steak, salad and pasta in olive oil with peas: (Sorry about the quality of the photo.) Normally I wouldn't post this at all, but the pasta was home made low carb pasta made with carbalose flour, egg and pinch of salt. It was very good for low carb (about 4 gr net carbs per serving).

Oh, it was while he was clearing the plates - no big deal about the touching at that point. It was not a chain. I don't suppose they have a "chef" - think diner type restaurant.

I hate it when your server asks at the end of the meal, "How was everything?" Then if you mention there was a problem, not doing a damn thing about it! I was at a restaurant eating lunch with my family, a casual BBQ place. I ordered the fried chicken. It was very good, except that in the center of the breast, there was a frozen section about the size of a walnut. The breast was fully cooked (even the frozen bit) so I assume it was cooked before being frozen. But our server came by and I pointed it out to him. He felt the still frozen bit, agreed that it was frozen, shrugged his shoulders and left. No offer to reduce the bill, no apology, nothing. So what's the point of asking? So obviously it wasn't a big enough issue that I would send the meal back in the middle of eating. But several times at Chevy's (not the restaurant in the first example) I have ordered something like Chile Verde or Chile Colorado and only had two small pieces of meat in the order. Each time I call it to the attention of server right away and each time they do nothing about it. I'll never eat at Chevy's again.

I have the 16 cup from WS and it does pie crust fine. My biggest complaint is that there's too large of a gap between the lid and the shredding disc, which causes large slices of whatever your are shredding to go unshredded, usually spinning around on top of the disc.

My impression is that in general, things are higher in Farmer's Markets, but also usually the quality is higher too. On the other hand, two weeks ago we picked up a beautiful head of cauliflower for $2, the same thing (but not as nice and not organic) at the market was $3.49 on sale.

Nope.

Dr. Atkins

Thanks Dejah. Here is the stir-fry that I made with it. I made a hoisin/soy/sherry sauce and the veggies were zucchini, red pepper, bean spouts, celery, carrots, onions and mushrooms.

While you're there, pick up a bottle of Caramel Coloring. They have it cheapest of any place I've found. Great for darkening gravies and sauces and for dark breads.

When life gives you lemons... you cook with them! Tonight was asparagus with shrimp and carrots in a lemon/coconut sauce. A friend gave us some fresh lemons and the juice and the zest became the base for the sauce to go with the gorgeous asparagus we picked up from the farmer's market last weekend. The sauce had the lemon, soy and fish sauces, cream sherry, coconut cream (the sugary pina colada stuff), chili sauce and a touch of cumin. Stir fried with garlic, ginger and chili flakes. Served with white basamati rice.

Here's the stir-fry with the char siu. Veggies were: celery, carrots, onion, zuchini, red pepper, mushrooms and bean sprouts, Sauce was a soy/hoisin/cream sherry combo.

Thanks Kim! I guess in my pictures you don't get a sense of the scale, sorry. It was one of those small tenderloins, about 18 ozs uncooked weight, so there was probably less than a pound when cooked. (Normally I wouldn't buy them because they are outrageously overpriced, but Safeway had a one day sale for $5 each so I snapped up three and foze them.) We ate about 2/3 tonight along with some steamed cauliflower, nothing fancy. Tomorrow I will stir fry the rest with some veggies in a hoisin-based sauce. So two days for two people. I just stored it in the fridge on plate covered with some stretch tight.

I used a commercial char siu packet from NOH Foods of Hawaii. I get them at the local 99 Ranch. My dad's housekeeper turned me on to them.

My char siu: