crinoidgirl

I also believe this is junk science. They're using something to form the patty, with no indication of amount of force, etc. There are other weaknesses. How you form the patty is the biggest factor in how it'll turn out, based on my anecdotal and empirical research.

I'm intrigued by this thing. Approximately how much does it cost for a TMX here in the states, shipped from BC?

Detroit, and the suburbs it supplies, has extremely high quality tap water. Not too chlorinated, either. I use it for all cooking, even "delicate" stuff. On the other hand, my aunt's well water was highly sulfured and I couldn't stand to drink it, even after it had been filtered. So, as in all things, your mileage may vary.

You can read the story here: http://www.booknoise.net/johnseabrook/stories/culture/detective/index.html

And I'm sorry if this sounds too weird - I would love to know how to keep the yogurt clean in a multi-pet household.

Thank you! I would love to know if this process works.

Exactly. Put your yogurt in a cheesecloth and hang it until it is about half the original volume, and you've got Greek yogurt. Let it hang until it is about a quarter of the original volume, and you can spread it like cream cheese. I've been straining my yogurt for, ummmm, decades. I even have a special strainer for it - looks like a Melitta cone filter; probably got it back when I was making my own yogurt...decades ago. What's interesting is that as I use up a container of say, Fage, I try not to stir the yogurt. And each time I go to remove some yogurt, I pour off the whey. By the time half the yogurt is gone, what remains is extra thick and creamy - it's like eating sour cream! And it's just as delicious. To me, that's the key - I love eating sour cream straight (Ukranian heritage). I've loved Fage, even from the dreaded New York establishment (now that they've worked out the kinks). Chobani just appeared in the local Megalomart, and I find the vanilla quite yummy. Oikos is "eh". ETA: I'm freelance editing an ebook due in an hour or so. I know about distractions!

OK, you're making me cry a little bit here. I lost my favorite aunt last year. This story sounds very similar; just change the setting to Michigan. Thank you. And those are beautiful pictures.

I agree. Any pink and it needs to go out, regardless of expiration date or when you purchased it. Toss it.

The cheese will be safe to eat, but the whole point of a Fresco cheese is that it has kind of a fresh taste, like fresh mozzarella. I would toss it. Go get some more.

Main dish in our (poor) household in Central NY.

Rodale. ETA: HT to hungryc, sorry I replied before I saw your reply. Rodale was the spur here in the US. My mom subscribed to Organic Gardening in the 60s and 70s, so I grew up with that.

Or Diet Jim?

I think Fuddrucker's qualifies as fast food, and they grind fresh on the premises.

It really is porotta: Wikipedia on Porotta vs. Paratha And I think you're right on the softness. I'll either have to take it easy in the microwave, or steam/fry it.

Another installment in my continuing exploration of Indian foods - I bought some frozen porotta from my Indian grocer. The directions say microwave on high @ 2 minutes on the first side, 1 minute on the second (after defrosting). This makes a hard, crunchy, flaky bread. Is this what it's supposed to be like? I only really know about naan, which is soft. Is this texture correct, or do I need to not nuke it quite so much? (Edited to correct punctuation)

This could be due to any number of things. Please see a doctor.

For St. Patrick's Day this year, I made corned beef at my FIL's place. I forgot to bring mustard seeds, so I used the Coleman's mustard powder that he had. My guests raved over it.

I now have some kingfish from my Indian grocer. He recommended a masala mix that he carries. He explained how to cook it all, but I wonder if anyone else has any ideas.

I have a stupid question - You guys don't let the butter melt? Or was that just for the beauty shot. I find it VERY important to use mass quantities of butter, and make sure it all melts before the maple syrup goes on...

A native of India has opened a small greengrocers close to my house. He is about to start carrying fish. He had a small sign up today, and darned if I can remember what they were except king fish, sardines, and anchovies. I gather he's actually importing them from India. What kinds of fish are commonly eaten in India?

Are there special foods to celebrate spring? And, if so, what are you making?

I have a 17 ounce bottle which is at least a couple of years old which I've never opened. Is it still good?

I use this book. It's one in a series: Asian Grocery Store Demystified

Yeah, hot-smoked vs. cold-smoked. Hate the former, love the latter.