Tropicalsenior

I don't really eat breakfast because I can't seem to eat on a schedule. I've always said that working in restaurants and grabbing your food when you could causes you to develop some pretty strange habits. I've always said I eat on demand. I eat when my stomach demands it or when there's something particularly delicious in the house that demands to be eaten. My favorite breakfast food is leftovers. Sometime during the morning when I get hungry I raid the fridge. My very favorite breakfast is cold pizza.

I've been lurking on this thread from the beginning and I found the hatred of green bell Peppers absolutely incredible. Then going down in the proverbial rabbit holes of back threads I found this one. Food neuroses that drive you nuts. Compared to a lot of past members you're not so crazy after all. I did find it interesting that in all 10 pages, nobody mentioned green bell peppers. Myself, I love them. I have a special reason for liking sausage, green peppers and onions. Years ago, my future husband who was just a friend at the time helped me move into a new apartment. We finished about dinner time and all I had in my fridge was some Italian sausage, green peppers and onions so I fixed a stir fry with it. Although for several years, he had eaten in restaurant where I worked, I had never fixed a home cooked meal for him. I couldn't have gotten rid of him for anything after that meal. We started dating and were together for over 30 years. That was always one of his favorite meals. So the rest of you, hate away. I've found this a very amusing topic.

Found this on Google. According to the USDA, a “stalk” means the whole bunch or head and a single piece or stick is called a “rib.” This does not reflect common usage, however, so use caution in interpreting recipes! “Celery stalk,” in American English, is commonly used to mean one piece/rib/stick of celery. Consider the proportion of ingredients when deciding if the author of the recipe meant a rib or the whole bunch it could also be Regional. I never heard it referred to as a rib of celery until after I left home.

This reminds me so much of a German fairy tale in a book that my grandmother had. One little old lady in a small village had nothing left to eat so she put a stone in a big pot of water and invited all the neighbors for stone soup. She asked everyone to bring at least one thing to put in the soup. One neighbor had a carrot, one had a tiny piece of meat and so on. By combining everything they had they finally wound up with a nutritious soup. It was so successful that they continued until spring came and everybody survived through that winter. A beautiful uplifting fairy tale?? My grandmother cried every time she read that story to us. She was only 4 ft 8, the result of growing up on a starvation diet. For all the millions that died in China I'm sure that there are many more millions of people that were physically stunted and mentally traumatized the rest of their lives. There is nothing funny about hunger.

I too wonder about the footprint of producing 'lab chicken'. What chemicals are they using and how are they being disposed of? How much pollution do the 'chicken factories' produce? I know that I was much less inclined to buy recycled products when I found out that the recycling process, much of the time, produced more environmental contamination then making the product from new material.

It's a pretty tough read if you don't have a strong stomach. However, as it has been pointed out, cultures vary. Many of these things, as noted, were meant to be medicinal or aphrodisiacs. Some of the others, also as noted became popular because it was all they had to eat. It's less culturally taboo to eat insects or fermented sharks than it is to eat each other. Hunger is a great motivator. To paraphrase Andrew Zimmern, " If it's there, eat it".

For me, the only way to go. Thank you.

Why is it that as we get older the good news always has to come with bad. I'm hoping that now that you have the diagnosis, it's something that they can fix and you can get back to your normal life. A little bad food would be worth it just to get your life back. I hope you're back on your feet soon with no more pain.

Or the biodegradable garbage bags that start to degrade the minute you put garbage in them.

My grandson bought me some nylon mesh bags with drawstrings. The ones down here are so thin that if you finally do get them apart they rip all the way down the side. That food funny doesn't make me laugh, it just makes me grit my teeth and swear.

This would be funny if it weren't one of the Great Miseries of the modern world.

About 4 months ago I decided to start my own sourdough starter with just water and flour. It took about 3 weeks of babying the darn thing but after reading everything I could get my hands on and lots of trial and error I finally got a viable starter. I've been using the main one that I saved for quite a few weeks now and although it's not terribly strong I've been happy with the taste that I've been getting. As an example of how indestructible a starter can be, I had saved a tiny little jar of it because, well to be truthful I don't know why I saved it but yesterday I found it tucked in the back of the fridge. The layer of hooch on the top had dried into a hard, dark layer. There was no mold just a hard layer on top. Just out of curiosity I wanted to see if it could be revived. I left it out of the refrigerator until this morning, scraped the dark layer off and fed it. Sure enough, within 5 hours I had a nice bubbly, good smelling concoction. I don't usually name my starters but I might call this one Lazarus.

A customer of ours had a bag of shrimp slip out into the trunk of a company car. It was left in the parking lot for several days in the middle of August. The car was irredeemable.

If the fries are that good, it's a shame that they don't give you very many.

Beautiful, as always. And how appropriate that it is also Father's Day.

I did a double bake today. It wasn't really by choice. I decided to make curry beef buns for my Sunday meat bun recipe and when I made the dough (exactly as I always do) and set it to rise it just felt dead. Sure enough, 20 minutes later when I checked it it hadn't started to rise at all. So I threw it back in the mixer with fresh yeast (don't know what happened with the first yeast because it tested fine) and made another batch of dough. I made eight meat buns and a small loaf of bread with the second batch of dough. I made cinnamon rolls and a loaf of bread with the first batch and just let them take their own sweet time to rise. It did take them a long time but they turned out pretty well. As @Ann_T said, it's pretty hard to screw up bread. You just have to have patience.

I don't think anyone that's ever had a tree ripened Peach can be satisfied with the peach that is ripened artificially whether it's done commercially or in a bag. It just does not compare. Coming from Washington State, I really miss the peaches and the apricots. The ones that we get down here are rock hard with no flavor at all.

That's true, however, I had an Oster that worked just fine. It wasn't as sophisticated as an instant pot and apparently it's safety features weren't quite as good because it blew up and missed decapitating me by about 6 in. I have no fear of the instant pot.

I've never had occasion to ripen peaches but I know that you can stick bananas in a bag with apples and they ripen faster because of the gas that the Apple gives off. So I looked it up and it seems that the peaches manufacture their own gas and will ripen in a paper bag.

Looks like Friday night was freak out.

Today's sourdough bake. I'm getting there.

That's generally true and anything that is quick pickles must be stored under Refrigeration. Diluting the vinegar would make a difference of being able to keep them a few days or a few weeks.

Oh, I definitely agree. Thank you for the information. It clears up a lot for me. I'm glad to know that I can use the rice vinegar for pickling. I usually use the Heinz apple cider or the Heinz distilled white vinegar. I Googled the process for making the synthetic vinegar and it is definitely something to stay away from.

@TdeV I found this article and it is the standard that I have always tried to go by. "you may safely use either white or cider vinegar as long as it is labeled as 5% acidity. Sometimes it is labeled as 50 grain." I have to be very careful about the vinegars that I buy here because so many of them are synthetic vinegar and they don't come up to this standard. @liuzhou I was curious to see that you say that you use rice wine vinegar. The vinegars that I get here just say rice vinegar. I have even been corrected by some 'cooking aficionados' when I said I used rice wine vinegar and been told that there is no such thing. Is there a difference in the taste between rice wine vinegar and rice vinegar? Is it milder? These are the two that I have on hand. I know that the one on the right is Japanese but the one on the left is much more acidic, much sharper.

@hotsaucerman I apologize, reading back through your original post I have to agree that a three-ring binder system would be best for you. The plastic sleeves are good or a laminating machine might work if you're into that kind of thing. But to start with, a big binder with Section dividers or as someone suggested, small individual binders for each category. When I got my first computer in 2002, I copied, printed and put all of my recipes into a three ring binder but I made the mistake of copying off everything that looked good to me on the internet and putting it in the same binder. I soon overwhelmed the whole thing. So my advice is, consider each recipe carefully before you include it, or keep a separate binder just for your treasured recipes.