Pickles

Joan Rivers is said to eat 80-90 Winter Tomatoes per day. Takes years off her!

It's Sahara Desert Dry. Too dry. And the Bumble Bee Salmon I tried in same packaging was so oddly bitter tasting it was inedible.

You have to eat a peck of wax before you die. I just made that up. But it's comforting, no?

I loves me my crockpot! It's a Rival. I also love this site...where you can get opinions on just about anything. I pulled up crockpots for y'all: http://www.epinions.com/Crock_Pots_and_Slo...h_vertical_~all

I buy A&P's own brand of solid white in olive oil. It's $1.89 a can..and it's wonderful! I like my tuna salad on the dry side, so just a bit of Hellman's to the well drained fish, some lemon juice, dill and lots of pepper. If I am feeling adventurous, I add curry powder. Spread on toasted, buttered slices of Grossinger's Rye Bread, or toasted raisin pumpernickle, when I can find it locally. Mmmm!!

Test drive completed. I cooked the seitan in my crockpot with some tomatoes and garlic for a couple hours. It's not horrible, but I certainly wouldn't go out of my way for it again. Reminds me of ground veal, sorta. I am sure there are millions of ways to experiment with it and it comes out well in stir fries. The brand I bought has strips just for the purpose, as well as "chicken style meat of wheat" (http://www.whitewave.com/index.php?id=93) but I don't think I will be trying it for myself. If I have a vegan or strict veg client, I wouldn't hesitate to cook it for them if they like it and are used to it. I think the problem I have is once again, the texture of the stuff. Anyway, it was an experiment I enjoyed, and I learned quite a lot. Thanks to all who added comments here.

I don't know enough Vietnamese words to pair up with "Pho" and I'd be too scared to start for fear of naming the place something totally gross about fish sauce and girls and fingers while trying to be "punny." I'll leave that up to Tony Bourdain. Tony? Any ideas, man?

May I have your burnt ends? NO!! Now..I must say I love to nibble the crunchy ends of chicken wings, and burnt bits of meat or cheese that have stuck to the pan. But cartilege and gristle...nuh-uhhh!

Speak for yourself honey! I go for the natural comfort of milky things. Mac and cheese, mashed potatoes with lots of butter, pasta with too much butter and cheese, ice cream. It's all about breast milk. Our first comfort comes from the sweetness of it. So...we naturally return to it when upset. The best book to read regarding food, break-ups, and comfort? Heartburn.. by Norah Ephron. It kept me from suicide! And the movie ain't bad, either...but read the book first.

? I kinda enjoy the target of the USDA 8 servings a day recommendation (I think that is the right amount, but I forgot the amount of ounces). It does do wonders for your skin. But to reduce another's conscientious, healthful choices as annoying? If you look at my post, you will see that I said the *constant on and off with the cap on the bottle* is annoying-- not their decision to guzzle water all day. People can do what they please when it comes to drinking water, I personally know it's uncessary to overload the body with it.

People are over saturating themselves with water. A person doesn't have to be constantly sucking on, and/or unscrewing the cap from and drinking from, a bottle of water to be a healthy person. GAH!! You get plenty (of moisture) from your foods. IF you eat "normally." I see celebs on interviews with their baby bottles filled with water and I want to slap 'em! It's so annoying--the cap off....slurp...the cap back on....the cap off...slurp...cap back on. Drinking water has become a damned nervous habit!

I guess I am confused at all the dietary restrictions? Stupid question maybe...but... Why must he adhere to dietary rules in the facility when he is not Jewish? It seems that his health is being compromised and now with the holidays coming...it's being further stressed?

His physician should be able to refer you to a nutritionist. Is there a nutritionist on board? Why should he be suffering from constipation? What else besides meat and cheese are included in all his meals at this facility? Can he eat whole grains in the form of breads? Salads? Does he like these foods? Does he chose his own meals from a menu? Lots of unanswered questions here....

I just don't get the gristle thing. I mean, to each his..bone...but I get anything nasty or chewy like that in my mouth and I want to just find a napkin and spit it out. Meat shouldn't crunch! Eggshells included in the "gristle" department.

Wooot! I got me some!! Seitan..that is. The brand is "White Wave." I can't say when I will be taking it for the test drive, but it's in the fridge!

I agree. That was going a bit far as was: I think he's got some other "issues." That are NOT about food. Nothing worse than a thick, sweet "Ragewwww" like pasta sauce, though! And slathered on all the dishes...bleh!

Oh..more counter space....PLEASE!!!

To me. totally dry-cooking salmon makes it taste very fishy. I usually saute lightly to color the flesh, flip it over and add stock and wine and lemon and poach until cooked through--about 10 minutes per inch. If you've only had salmon cooked dry, you will be shocked at how mild and sweet it is when you saute/poach it. Can't imagine it done any other way, and I don't really like it any other way. Broiling it stinks up my house for days..no matter how fresh it is.

I think Coho rather nasty. The couple times I have had it, it's been mushy and fishy. I never buy it, no matter how cheap it is. And it's always very cheap--cheaper than any others. My A&P sells what they call "Farm raised Atlantic Salmon." If it's from the Atlantic, how can it be "farm raised"? They never seem to have a good answer for me on that one. But I know darn well the "Dover Sole" they're trying to sell me is probably flounder, and most DEFINITELY not from the waters off England. So I just buy the salmon/fish that looks the sweetest and most sparkling. Coho just doesn't sparkle for me.

I am getting quite the edumacation here! See...I thought the stuff was dark colored to begin with. Now I see...thanks for posting the steak pics. That was clever--you should be a food stylist! Sliced up it looks like the real deal.

I personally wouldn't allow my first impression of seitan to take the form of a substitute for...squid. I see this more as a beef substitute. I dont think I would even bother judgeing it, were it to end up on my plate as "Linguini with "Clam" sauce, or even "Fish Sticks." I'll try a meaty dish with it first.

When I was on the Fatkins Diet I used frozen french cut string beans, very well cooked, for my "pasta." With marinara sauce, and even layered up as a lasagna with the usual "fixins," it was pretty derned good.

Not sure about raspberry tomato aspic, but I sure love the regular old kind. I make mine with V-8. Four cups total, dissolve two packets of unflavored gelatin in about half a cup of the cold juice. Heat up the rest and add some seasonings--like dill and garlic and hot pepper and anything else I have around the stove. Add the dissolved gelatin to the hot juice and mix well. Then pour into small molds or one biggun--like a loaf pan, so you can slice the aspic later. I love this for lunch with a creamy dressing (half sour cream, half mayo, bit of dill and horseradish). This is one "jello" that I can stand!

I've heard it pronounced all different ways, but I like the "SAY-ton" one the best because I have a 7th grade sense of humour. I am happy to see so many *postive comments* about the flavor and texture, especially and now I am looking forward to getting some seitan and taking it for a test drive...perhaps using my friends as guinae pigs this weekend. This time, I hope they won't be... glutons for punishment.

Here's one my mother used to make....really truly, honest engine! Shrimp Mousse 1 can tomato soup, warm with no water 3 oz. lemon Jello Stir and add above two ingredients together. 8 oz. cream cheese, room temp. 1/2 sm. onion 1/2 green pepper 1/2 c. celery 1/2 c. salad dressing Salt Pepper Garlic Pimento 1 (8 oz.) sm. shrimp chopped Pour into greased mold. ~~~ As I remember, for a recipe with such a cornicopia of gag-inducing ingredamints (as someone used to say...Justin Wilson?) it wasn't half bad!