rotuts

this is a good article. and I believe in its fundamental premise : Obesity is a result of simply eating more calories than one needs . One eats more than one needs , because fundamental pathways from the tongue to your brain are interfered with by higher levels of NaCl and sugar in the food you are used to eating unless you only eat food you cook from scratch . I take HCTZ. not important as to what this is , but it provides for the excretion of NaCl thus lowering ones blood volume , and thus the work of circulating that larger blood volume from here to there. I though then Id , within reason , reduce my NaCl intake. after a few months I noticed that I had a heightened sense of taste. I also noticed that a bag of Fritos had an exceptional " burn " on the tongue. I think one gets used to high levels of NaCL and Sugar in commercial foods, and thus high levels of NaCl and sugar are added to these foods , or no one would buy them. Catch - 22. high levels of NaCl and sugar do not signal your brain that you are full but make you eat more NaCl and Sugar as the set-point has been raised to a very high level by over use of these ingredients via a commercial diet. try decreasing NaCl intake , with in reason , for a few months your tongue and brain will reset its information pathways. also of note : I use a different table salt , but that's not a topic for consideration here other than to say , I can season my food w this different salt to any " salt level " I like so Im not missing out on the Salt Buzz. just no more fritos a tragedy right there. and food will have more taste.

not at all ! its the " trashy guests " that fooled me I doubt yoy have trashy guests , that all it you like the coffee in front of you that's all that counts.

@Kim Shook PD aside can you pst your version of the Rx ? I like the idea of easy to make , as above. thanks ! I wont even use Cook Whip Ill use Market Basket's generic version !

there is new Thai restaurant in my town exceptionally fine odd for the 'burbs Ive gotten the Duck w broad rice noodles and lime leaf and green-peppercorns three times. they must think I like GPC's I do but todays dish had these : I carefully dissected out single pepper corns and eat them that way. plenty hot for me then I though , it be unfortunate if someone didn't know what these are and bit into a full cluster they'd be in the ER in no time. does any one buy GPC in clusters like this ? mighty hot they are.

a friend sled me about steaming eggs in the CSO after reign the NYTimes article e.g. Kenji's has anyone down this ? times and temps ? for various results ? thabnks

its possible that Anova has changed some of the conditions for the blue tooth : https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4 if you use the app , they now require an account based on the comments on AMZN and AMZN doesnt seem to carry it themselves it seems that the bluetooth modle might be discontinutes forcing you to get the WiFi odd and pretty foolish of Anova.

of note for chamber vac's : do your best to get the ' oil pump ' moisture from vac'ing bags wont damage it Id say use displacement for you initial SV work , then move on depending on usage . if you get the smaller Anova , look into the width limitations of the clamp.

barnacles are delicious. you peel them after steaming and eat the ' muscle ' which is more or less the neck. and that's a Pain in the Neck for sure.

roasting , grinding , extracting and enjoying coffee all can be easily done at home. Selecting the beans , not so much. is you enjoy coffee , why not pay attention to these variables , which you can easily do ? thus have your own Personal Perfect Cup ? nothing snobbish about it. on the other hand , if you buy by price , not result , that's a different matter. good luck making your own wine.

@!Kim Shook are those TJ's Fz items the sort you proof at home then bake ?

P.S.: chicken meat just to complete my thesis is a completely different matter.

yolk color is diet dependent and possible breed dependent. there is a flavor dependent component that Ive encounter a few times even is supermarket eggs and neighborhood eggs , that's a bit rare the egg i.e. the yolk has a super eggy taste that's exceptional.. but Ive never been able to track what this flair is called , and what causes it. its rare , and can be in a supermarket egg , from a genetically similar set of chickens fed the same food. when I taste , its like being in heaven. however briefly. however @Margaret Pilgrim Im pleased you like your eggs.

my favorite part of the article , from the NYTime : "" (Taste tests also showed that most folks could not tell the difference between backyard eggs and supermarket eggs, and those who could were split on which were better.) "" I , of course , have known this for quite some time based an studies done by " FoodUnwrapped " a British food show on British 4 I just couldn't let this infer pass on by !

well he recommended a Sichuan restaurant NW-ish of BOS I went there and ordered two of the dishes recommended they were superb. how he ever found this rest. in a plain vanilla town Ill never know so I cut him some slack.

in about what ? 50 - 60 years from now ? you would be able to get an Amazon gene transplant kit ( home version ) to fix up that soapy gene. Im sure of it.

don't recall ....

since we have two soaps here : if cilantro is cooked , i.e. the flavor is in , say , a broth is that soapy to you? I think AltonBrown in one of the newer GE made some sort of point about C being cooked effects those w the soapy gene less soapily

never tasted stinkbug. too challenging for me. fortunately I don't have the Soap gene.

Im wondering a few things : Chamber Vacuum Sealer - Chamber Vac Pro I $759.00 VACUUM CHAMBER WITH PUMP FOR SMALL RESTAURANTS Chamber Vacuum Sealer - Chamber Vac Pro II $799.00 VACUUM CHAMBER WITH OIL PUMP FOR SMALL RESTAURANTS these are the two more expensive chamber vacs , in a conventional configuration note that the 800 $$ one has an oil pump I can't find out if the vertical has an oil pump In not spend thius kind of mont for anything less than an oil pump. you will have to fix the non-oil pump evenbtually which I had to do w the Weston that looks a lot like : https://www.vestaprecision.com/collections/ibie-2019-featured-products/products/vacuum-sealer-vac-n-seal-pro-i way back when https://www.vestaprecision.com/collections/ibie-2019-featured-products/products/vacuum-sealer-vac-n-seal-pro-ii dry pump keep that in mind. reading a bit more carefully the vertical is a dry , not and oil pump. but an interesting idea save , and go for Oil.

Nice @Anna N "" I removed the corn cob pieces and then put the rest into the Thermomix. "" so what happened to them in the TRMX ? you didn't grind them up ? if not , did you choose to discard the well washed SP skins ? why not add them to ThePot and discard alter ? nice

@palo some time ago I recommended to the LunchLadies in the GTA a U-Haul for their trips to The Island that they so much enjoy\ Cant find it now for yu but it was a bit racy and dynanimc sooo U-Haul would work

@palo go figure buy 8 +++ get your Mule Team ( no Borax ) and move them down S of the B and sell them off a Truck !

@lemniscate world market is Cost Plus ? yes there is one very near me. I went their for the first time a few weeks ago and was impressed on some of the imported foods. that's a nmoce tip Ill make a note and look for MA's there I think a long long time ago there were small jars Cara Mia ? but I think those are only via the web these days. it must be very difficult to get rid of a layer or two of fibrous leaves \as these are probably mechanically processes two sets were OK , then three more were very fibrous , and I dissected them out it was the outer leaves.

@Smithy no problem at all. Im pleased I tried these. Ill just take them back.. I will try to take off a leaf or two and try again drained. Id love to find a jared artichoke ' bottoms ' that suit me. so the trial was worth it.

I sampled the artichokes. I was disappointed : the oil was flavorless soybean oil , probably w one drop of EVOO. and several layers of very fibrous leaves were not removed. its probably going back. I could remove a leaf or two , and drain the oil off and place in a dish w some real EVOO ....