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NewFoodie

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    Ewing, New Jersey

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  1. What's the best way to mix moist grains but keep them 'fluffy'?
  2. Can you give us a link to that page or tell us how to find it? Thanks.
  3. old: butternut squash ("intact", not mashed and made into a casserole) new: roasted cauliflower in melted extra sharp white cheddar cheese
  4. Here's a mushroom-hunting forum. A number of people there hunt mushrooms for the table. http://www.wildmushroomhunting.org/index.php/forum/1-general-mushroom-discussion/
  5. my Thanksgiving preferences: • duck (dark meat: thigh, drumstick, wing) • bread-type stuffing (not vegetable-type) • mashed potatoes with duck gravy • butternut squash (preferably whole, not a casserole with marshmallow) • green bean casserole with croutons • cauliflower with melted extra sharp white cheddar cheese • cranbury sauce (the "jellied" type, not the old fashioned whole-cranberry type) • flaky, hot dinner rolls • pumpkin pie
  6. I recall years ago reading on the internet about how, before the arrival of the whites, Native Americans near the Pacific coast made controlled burns of the forest floor in order to promote a "parkland"-like biome and thereby facilitate the growth of various nut-producing trees. But now I can't find anything about this on the net. Does anybody know anything about this?
  7. I thought that folks might find this interesting. "The Ark of Taste travels the world collecting small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats... The Ark was created to point out the existence of these products, draw attention to the risk of their extinction within a few generations, invite everyone to take action to help protect them. In some cases this might be by buying and consuming them, in some by telling their story and supporting their producers, and in others, such as the case of endangered wild species, this might mean eating less or none of them in order to preserve them and favor their reproduction." http://www.slowfoodfoundation.com/ark
  8. SoftBrew is Sowden’s press pot without the need to actually press. Here's an article about it: http://caffezine.com/sowden-softbrew-review/2011 I'm using a burr grinder. I live between Trenton and Princeton, New Jersey. The quality of the tap water is fairly good, but I use a Brita filter. The drip method is fine with me - but I've been really happy using a French Press. But my friends swear by the SoftBrew. And cdh's recommendation of the Aeropress certainly sounds interesting.
  9. Any suggestions? Interesting article.
  10. I categorically deny this. That is NOT the way I think. I don't know anything about the French or Belgian styles of chocolate, or the difference between them. What can you tell me about them?
  11. I just got a chocolate bar made by Amedei (in Italy). It cost about $9, not including shipping! But it was worth every penny of that. It was made from chocolate from Chuao in Venezuela. You can get it at Chocosphere or World Wide Chocolate. A half pound from Chocosphere costs about $50, with shipping.
  12. It's been my experience that dark roasts obscure the unique flavor profile of coffee beans from any particular point of origin. I'm surprised to hear that distilling water doesn't remove chemicals from tap water. I'll have to look into that. OK, you've piqued my interest - what is this technique all about? I'll check it out. Since I haven't been roasting the beans myself, I'm not really sure how recently they were roasted (although I thought it was within a couple days). I'll have to ask the vender. I hadn't heard about this product. I guess I'll get one and try it out. That's not what I'm doing? That's funny, I THOUGHT that was what I was doing. After all, the title of this thread is "The best coffee I ever had". And it WAS the best coffee I ever had, too.
  13. I don't know anything about this. What can you tell me about it?
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