mrsadm
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Posts posted by mrsadm
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The article is a good one, but not new news... this has been known for years, starting with Dr. Atkins and on to Gary Taubes more recently. Unfortunately I love some of those carbs! :-)
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I agree it's silly-- but maybe if it catches on, we'll finally be able to get decent tea in more restaurants. I hate going to a good restauarant, enjoying an excellent meal, and then finding that the only tea on offer is Lipton.
Excellent point ... I would add the hot beverage offerings in hotel rooms, where it seems a 10-year old wrinkled packet of herbal tea is acceptable! I carry my China black tea bags with me...
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I thought I wanted to buy copper cookware in Paris, but when I got to Dehillerin everything looked like it weighed at least 300 pounds and I just did not want to lug it home. Bought all my copper online, much from ebay, with excellent bargain prices. I did get some nice, carbon steel knives at Dehillerin, and the best pizza knife on earth I found at Mora. You never know what will surprise you!
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My mother-in-law is a published fiction writer, and she got her start by writing magazine articles. You might think about that as a way to get experience.
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Thank you so much! I will try them.
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Floured chicken is not breaded! It is FLOURED. Only bread crumbs make breading, hence the name. Geez this is confusing!
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For many years my husband and I ordered real ground New Mexico chiles from Chile Hill Emporium in Bernalillo, NM. This business had the best we've ever found. However, I'm afraid they may be out of business as the phone is not being answered.
We generally order 6-8 pounds after harvest season, and that lasts us about a year. So I don't want to pay Santa Fe prices for a few ounces at a time.
Anyone have any good sources? Thanks so much!
Linda
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Not having read all the posts here, I'll nevertheless jump in with an opinion... :-) Lots of famous people get away with ethnic slurs as bad as PD's. (Remember the Alaskan politician referring to "wetbacks" in a recent interview?) and their careers don't crash. Her sin also occurred years ago. So who cares? I don't understand the outrage at this.
I suspect something else is up. She's pissed off someone in Food Network, perhaps. Someone has jumped on this excuse to shame her, and fire her. I hope she's saved a few sheckles from her business empire.
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Eat your books changed the way I use my cookbooks. It has several excellent features which I now use. For example, if you see a recipe in one of your books that you want to make you can use the bookmark feature to keep track of these and keep track of the recipes you did make that you want to make again. I have found that I am using my books much more.
My main resolution is to get my recipes more organized using the bookmarks feature.
My other resolution is to cook more Mexican food and more French food.
What is "eat your books"?
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I will admit to having liked Marie Callendar's Lasagne (better than Stouffers) and Bertolli Shrimp Scampi and Linquini. For dog-tired, lazy evenings!
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Hi everyone, I'd like to get a coffee grinder and a nice selection of whole bean coffee for my brother for Christmas. When I search the net for gift sets, I get ones with too much stuff, like a mug, cookies, etc. So I will buy them separately.
Does anyone have a favorite grinder, inexpensive? My husband uses a cheapo one and it seems to do fine.
Any recommendations for coffee sources, not Starbucks?
Thanks for the help!
Linda
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A few months ago, we were invited to a dinner party at a restaurant. Most of the 10 attendees are vegetarians, a vegetarian selected the restaurant. When it came time to order every single person, except my husband and myself, requested something off menu. It was so bad, the waitress had to get the chef to come out and verify what could and could not be done.
<snip>
If a vegetarian picked the restaurant, couldn't they find one with enough choices for vegetarians? Sounds like they made a bad choice!
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"Chopping" poultry? Ugh.
If you want to serve slices, then take the breasts off the bone and slice.
If you want bits of poultry for a recipe, I recommended shredding, not chopping. Texture is so much better when shredded.
And I recommend a German boning knife for getting the meat off the carcass. That knife in your photo looks horrible. But then again, I don't know anything about how the Chinese cook poultry.
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I use a free Youtube Downloader
http://download.cnet.com/Free-YouTube-Downloader/3000-2071_4-75219434.html
Works well for me.
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I grew up on Long Island, where potatoes were stored in "potato barns" - they were built into the earth to keep the crop as cool as possible, without freezing, and in the dark. Sounds like you have a nice crop.
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I have a Capresso which I really like, but it does not have temperature controls, it only brings the water to a boil. Faster than the microwave.
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Not to be a wet blanket, but anyone who says "throw caution to the wind" or "lard is good for you" might temper their attitude with just a wee bit of common sense. Everyone's physiology is different, due to genetics, eating or exercise habits or whatever. Paleo people lived primarily on animal products, but they ran 10 miles just to chase the animal down. And life WAS short, for a number of reasons. Anyone who embarks on a high animal fat diet would be well advised to have their cholesterol level monitored. If both sides of your family have no history of heart disease and your cholesterol levels are low, go for it, enjoy all the raw milk cheddar, bacon and croissants your heart desires. If everything that's "natural" is also healthy we would be on easy street.
In reply to you and also to HungryC below you, there has been no link shown between consumption of animal fats and cholesterol/heart disease. There is a link between cholesterol and heart disease but no study has yet shown that cholesterol levels are affected by animal fat consumption. Here is review of various studies on the subject: http://wholehealthso...t-increase.html
Dietary cholesterol and serum cholesterol are two different things.
I highly recommend the book mentioned earlier, Gary Taubes' "Good Calories, Bad Calories". His other book puts the research a bit more simply, "Why We Get Fat". He has exposed the flawed research that goes into current obesity and fat thinking. Even easier than reading the books, listen to his talks on youtube. Here's one:
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I don't use copper anything in the oven, except for my Mauviel tart pan; I use porcelain enamled cast iron most often. Easier to maintain.
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Definitely visit Dano's on Seneca Lake. The food is fantastic and the uniquely designed building facing the lake is impressive. Dano's food is Viennese inspired and includes local Finger Lakes wines and produce. Check their web site when you go, as sometimes they are closed for weddings and events.
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Interesting topic. I use sound to tell if something is nearly done or about to overcook. This works for saute's of course, not for baking.
Now back to the sniffing topic...
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I must comment on the fad point.... before farmers' markets there were farmer stands. My grandparents made their entire living farming for a stand that sold fruits, veg, and eggs most of the year, on eastern Long Island. (and I'm OLD...)
My local recent experience shopping at the Ithaca NY farmers' market is that prices vary all over the place. The produce can be gorgeous and expensive. Eggs can be wonderful or not so great, but always less than organic eggs at the supermarket. Last year corn in season was at 3 or 4 different prices on the same weekend, with some farmers claiming to be more organic than the next.
No matter the prices, they are fun to shop.
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Is there any way to know if the eggs you've ordered from a restaurant are made from a powdered mix? If asked, will the server tell you what they think you want to hear? When I have a breakfast at a hotel I'd like to know what I'm getting.....
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We tried the 5 Guys in Ithaca NY recently. The place was very crowded, but I have to say they were very fast in serving everyone. My burger was so big I could hardly eat it. Also thought the fries were kinda soggy, not crispy. We think we'll stick to Wendy's for a fast food burger value.
Hello everyone. New member here.
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