AlaMoi

that's three rows about 10' each - we'll get roughly fifty pounds for storage at the end of the season. however, we dig / eat them 'as needed' so the total yield is higher. I've grown about every variety in the book over the years - but the red pontiacs seem to keep much better than others. we didn't run out of garden potatoes until end of February - no sprouting / rotting / etc. - good to the last spud (g) "dinner pick" August of last year:

potato salad on-the-hoof.... these are Red Pontiac - dug fresh they're like candy!

well, In 1982, the average Chinese person ate just 13kg of meat a year The average Chinese person now eats 63kg of meat a year, with a further 30kg of meat per person expected to be added by 2030 if nothing is done to disrupt this trend. New dietary guidelines drawn up by China’s health ministry recommend that the nation’s 1.3 billion population should consume between 40g to 75g of meat per person each day. all the quotes from the cited article. some fun with multiplication: 40 grams of meat per day x 365 days/year = 14.6 kg of meat per year 75 grams of meat per day x 365 days/year = 27.4 kg of meat per year vs, per quoted above, 63 kg current consumption. pick a number - both proposed consumption levels are less than 50% of current.

well, good luck with slicing your straws that thin. whether the article correctly or incorrectly asserts, it does assert. where? in the quote you quoted back. are you slice your straws on which part of which assertion the 50% applies to? perhaps they should hire an editor instead of a spell checker? the article clearly implies cutting meat consumption is going to solve global warming as well as solve the (apparent? - who knew) problem of obese Chinese with diabetes.

from the article: " The report warns that unchecked Chinese meat consumption will also degrade its arable land and worsen the country’s problems with obesity and diabetes. "

http://www.infragistics.com/community/blogs/marketing/archive/2013/01/25/what-is-a-ux-consultant.aspx

in places I simply ask - where are this berries from? asking if it is "local" has a fer'sur answer amongst many iffy-vendors here in PA this year the strawberry season was a complete bust.

I think the best way is the way it works best for you in your kitchen . . . (g)

I add to hot-to-boiling for grits and polenta. it's all in the whisk . . . get the liquid in motion, add in, whisk continuous until it's floating about on its own. switch to a spoon/paddle as it thickens. /magic off

that's a 'trick' I've stuffed up my sleeve! good tip!

high heat, oil and stainless is pretty much a sure bet for creating a clean-up problems. fish, beef, lamb, chicken, emu, kangaroo, buffalo, beefalo, ostrich, eggs . . . no matter. the protein will stick - and protein typically re-dissolves in water without a lot of trouble. but the oil "polymerizes" at high temp and creates a light brown to yellow brown to darker brown 'coating' stuck to the stainless which is much more difficult to make disappear. Bar Keepers Friend and elbow grease normally works. to a degree one can minimize the issue by temperature control and selection of a suitable oil - ye olde Smoke Point thing. that said, iffin' you're into screaming hot searing - maintain a stock of Bar Keepers Friend...... or, a well seasoned cast iron pan. winter time I do the screaming hot sear on burgers and steaks with a 300'F oven finish. in cast iron. wipe out, done.

the best reason to buy copper pans is so you can stop worrying about every new introduction of half-tweaked technologies.

he's got two of the same oven, one with a door, and one without a door..... I've had a 5 decade long affliction for bread baking - so I have long thought about a steam injection oven...., it's over a full basement, I could run water&drains without breaking much of a sweat. however comma sigh,,, hanging around the baking sites, no one has much good to say about them. so - I'm back to ice cubes in the cast iron pan . . .

I can bake two breads from flour out of the same bucket that one might not say: it's the same. last night I did mac&cheese from scratch; got distracted and the roux got a smidge overdone aka toasted. DW raved. now all I have to do is master my mistake... so - technique & procedure does make a difference in taste. and why do I get the idea the various pasta makers will not publicize their second-by-second production methods.....

I'm watching too . . . our (wall) m/w over std oven under died - just today got a new one installed. the m/w has the top 'broiler' like coil. I need to read the instructions . . . and I'm a male!

I've spent about 50% of my time in Europe since the mid 1960's. back then there was a gigantic difference. the differences have narrowed. small Mom&Pop businesses here have a huge problem competing against national chains. and it's not new. in the mid-70's we had a independent hardware store. wooden floors that creaked, ladders that rolled along the aisle. he had anything you needed and you could buy x number of whatever you needed, not "how many in the clam shell?" one day he told me he's retiring - he told me the chains are _selling_ stuff at retail for less than his buying cost. he retired, turned the business over to his sons, who promptly signed up as an Ace store and everything thenceforth came in cute little plastic bags . . .at about 200%-800% of the prior cost. what Mom&Pop diner can put a hamburger on your plate for a $1 menu? they cannot afford to sell at a loss and make it up in volume....of fries and soda..... "the chains" have taken much longer to dominate 'their' market in Europe. it is a done deal / happened in large population areas now; small towns still 'support their local businessi' I would guess only G Ramsey could figure out how to deliver a cooked frozen duck breast to 25,000 outlets nationwide...that still could be recognized as "duck" vs. "mystery fowl" - but no body would buy it - 'EW! duck?!" lamb, see previous. tastes/upbringing/cultures differ. go to your local supermarket - which tracks sales dollars of each item per square millimeter of shelf space. check out the meat counter - beef, chicken, pork. they may or may not have lamb or duck or x or y or z - because,,,, TADA! nobody buys it. it's not there because the management doesn't like it - they don't care what it tastes like - the only care if it sells well. liver anyone? family run European - or USA for that matter - eateries that cook from scratch cannot possibly compete price wise against McDonald's, Wimpy's, WeinerWald, etc. what McDonald's closes on a Monday so the employees if can have a day off? in USA 'consumers' demand 24x7, 365 days a year. or perhaps it is management that feels they must meet the same offerings as their competition.....

oh great, or mebbe just "nuts" now we'll all be subject to a new raft of "it's gonna kill you" spam based on molecules from the cook migrating into pan we cook with . . . Teflon never had it so good . . .

why do I suspect every corner cafe owner will tell you he uses his own special private brand and roast....? by and large European coffee is "stronger" than that in USA. rather a lot of most Europeans I've traveled with in USA consider it just hot brown water. they do have other descriptions . . . it's the blend of bean, the roast, the grind and the prep. it's not so simple..... here's a fairly comprehensive list: http://www.coffee4dummies.com/european which you may be able to source local depends on (gasp!) where you are; mail order sources abound.

shain - sounds interesting - thanks for the tip!

giggle. cooking up the lasagna noodles is the one thing I get to use my fish poacher for . . . (g) do they get flexible if soaked in water? not seen the thin stuff. another thing to keep an eye on....(sigh) - but thanks both for the tips!

I've done the no-pre-cook lasagna technique a couple times using 'old fashioned' noodles. works fine - but one does need to increase the liquid content by roughly 4 fl oz / 120 ml for a 9x11 pan

huiray - ah, today the 3 are showing up. things were a bit flakey yesterday. I have made fresh pasta - it is not hard. the hard part comes when you want something other than a flat sheet or wide noodles... somebody gave me the pasta extruder thing for a KA one Xmas. total waste of wrapping paper and bow..... it does not work so well. our nearest Trader Joe is a two+ hour round trip. but I'll stop if get the opportunity. I think I've seen De Cecco in the store. the price is a minimal impact for us - two people, we don't eat pasta every day... per person I use: 65 g angel hair 80 g fettuccine and for a main: 120 g for mac&cheese so, cheap to expensive we're looking at $0.25 vs. $0.50 on mac&cheese that makes a meal+leftovers for 2. not what I would consider a major budget buster. what surprised me is the Rienzi just would not cook properly. my first thought was 'well, it's different, let's see how to handle it.' but taste testing from 10 minutes to near 20 minutes with the same 'glued to my molars' result was not what I would have predicted.

... https://forums.egullet.org/search/?type=all&q=different+pastas About 3,810 results (0.50 seconds) hmmmm, I'm of retirement age; can you narrow down something particular I should look into before I die?

the quick cooking thing I suspect grew out of the technique of using dry / uncooked pasta for lasagna. similar things with grits and oatmeal. never gone there, no intention of going there. when I can't spare an additional 6-8 minutes to cook pasta, I'll settle for graham crackers. I do not belong to the "nuke it or else" crowd.

to my dismay, I have lately discovered that all pastas are not alike - or even close. for a long time I used Mueller's. This is an old line Amrican/east coast company. actually had no real issues with their product. thence I got into Barilla. it is also an old line company of Italy. note however that all but a few shapes/products are made in USA. I've never cooked a Barilla product that disappointed.... well, DW wanted rigatoni - not on the shelf in my preferred brands. or I couldn't find it - Giant is rearranging every shelf / aisle on a weekly basis - but that's a different rant. so I bought Rienzi rigatoni. imported, made in Italy, how can you go wrong? DW made her chicken in tomato sauce recipe. the pasta was inedible - over-cooked on the outside, hard&gummy&stick-to-your-teeth on the inside. some days later I did buttered noodles. I opted to use up the Rienzi rigatoni. being aware of "cooking issues" with the Rienzi, I brought salted water to the boil, dumped in the pasta, regular stir, started checking 'the chew' after 10 minutes, continued checking 'the chew' up through 18 minutes. fish out a chunk of rigatoni - eat it. acid test... it never got better that DW's "over-cooked on the outside, hard&gummy&stick-to-your-teeth on the inside." so - I'm thinking that not all pasta is even remotely the same - any similar experiences?