Pickles

Tried a low-carb pasta "DaVinci" brand and almost hurled. Awful, dreadful stuff with a flavor and texture reminiscent of Play-Dough. Had some Chinese last week and the "beef" was so chewy and revolting I had to spit out each piece I put in my mouth. Bad couple weeks for me and textures in food, I guess... Bleh!

And may I add... PETS?? It's in my contract that while I am cooking in the client's kitchen, all pets must be kept contained in another room. All I need to do is step backwards on someone's cat "RRRRAAAAAAARRGHHHH!!!" and not only injure IT, but myself as well. So...all kids and pets have to amscray. What's a "donair place"?? That one has me puzzled!

I imagine lack of refrigeration played havoc with people's digestion...no matter what was eaten. If you look at the writings of M.F.K. Fisher (whom I believe ExtraMSG and I discussed a while back--she did the annotated translation of Brillat-Savarin's The Physiology of Taste...) her grandmother insisted all food be boiled, and void of taste. This ensured "good digestion." Heaven forbid the food had flavor, or spice as it would upset one's delicate constitution. I find this odd, since the Victorian table seemed more sexy and experimental?? People wanted to show off with a lot of courses and exotic foods. Perhaps some grandmothers were having none of it!

There seem to have studies to support these claims. There's an article from TIME magazine on their website, and I have read other articles recently on the anti cancer benefits-- the juice seems to fight cancer cells. Since the juice contains more flavonoids than any other antioxidant drink, and antioxidants are known for health benefits, I don't see any "alarming claims" being made. To me, an "alarming" claim means something I need to be frightened about. Pom juice makes me feel as though I am doing something healthy when I down it.

Prior to discovering POM, I had never seen pomegranate juice in any way, shape or form but then again, I don't generally shop in health food stores. Since Pom offers a 100% pom juice (as well as combos like Pom-Blueberry, Pom Mango, etc) I would think it would be no less special than any other 100% pom juice. Check the label on other brands and make sure it's 100% juice with no additions of corn syrup, etc. Pom may also bottle their juice in glass rather than plastic to preserve the freshness and health benefits. They charge $25.00 in shipping for their product and seem anal it gets to you as pristine as when it was bottled. Cool.

I am a personal chef in upstate NY. I am afraid I have no horror stories for you. It's the best job in the world. As with any job, you try to stay organized, dedicated, and focused. Minor mistakes may include forgetting an ingredient, which sometimes results in a (pain in the ass) trip back to the store but other than that, I haven't set anyone's kitchen afire. My clients are all wonderful.

I don't know why it HAS to be refrigerated, but they ship it to customers cold to ensure it's very fresh and all the health benefits are retained. No juice tastes good at room temperature anyway. At least not to me. I like them very cold. And if I had opened the bottle, I would refrigerate it anyway as a matter of habit. There's certainly enough acid in the juice that it would be unlikely you'd get sick if you left it out a few hours with no refrigeration though--especially with the cap on.

I have found some interesting articles on Two Buck Chuck. Here are the links: http://www.cbsnews.com/stories/2003/06/02/...ain556620.shtml http://www.traderjoes.com/new/chuckshaw.asp http://msnbc.msn.com/id/3076201/ http://www.azcentral.com/home/wine/article...vintages10.html I can post more if anyone would like to read more.

It's delectable. I drink it several times a week for the health benefits. I read a recent article stating that it attacks cancer cells as well as reducing placque in the arteries. I pay $3.99 for a 16 oz. bottle. I get two servings per bottle. I don't find anything "thick and syrupy" about it. It's a bit tart, and quite astringent on my palate. I love that type of flavor. It's akin to cranberry in flavor, but unique unto itself.

I used to frequent a liquor store in South Boston, MA that had wines at "3 for 10." Three bottles, ten dollars. I got some absolutely delicious bottles at trial and error this way. So I agree, you don't need to spend a lot to get some nice wine rolling around on your palate. I have a *feeling* I may not like Two Buck Chuck when I get a chance to try him out. Only because I love complex flavors and rich taste when I drink wine. I like deep oaky flavors, berries, "jammy" heavy fruit tastes. I somehow think I'd be disappointed in a "thin" wine if this is the general feeling of 2BC. But....I still want to try!! I can't wait to get some.

Thanks for the replies. I am fascinated by this stuff. I must get my hands on some. My brother-in-law just sold his liquor store and moved to FL! I haven't been to a liquor store since the show aired, so I am unsure if I can even score a bottle around here (upstate NY) but I will try and post my thoughts either here, or on the thread in the Food Media Section. Best, Pickles

Thanks, ExtraMSG for posting this. I was trying to get some responses about "Two Buck Chuck" in the Wine Forum...but I think I commited a heinous crime in doing so. Anyway...it's interesting how wide apart the opinions are of this wine. Some say rot-gut and some are buying it like mad. When I found out the biggest selling wine in this country is none other than Carlo Rossi, I was floored. Maybe this guy will give old Carlo a run for his money. Not into wine snobbery myself, I usually stick with the same "Old Faithfuls" that have accompanied me to various dinner parties, and that have added flavor to my food. I can't cook with Carlo Rossi...just can't do it. But "Chuck" may be ok.

Oh well...28 views and no one has anything to say. Thanks anyway!

....they did a piece on this wine on 20/20 last night and some culinary students were rating it on a par with Kendall Jackson and it held its own against a $50 bottle as well. Of course they didn't say if all the varieties of CS were holding up well against the more expensive bottles. Has anyone tried it? I have heard reviews from "sucks ass".......to "very good, bought a few cases." TIA for any thoughts.

You are correctamundo. Garish colors, etc. I posted a picture which was edited out-- as you can see in my post.

Especially the voices of the demure little actresses, who stuff large shards of basically repulsive foodstufs in their tiny gobs, and then giggle with demented pleasure.

It's very CARVEL to me!

When we were in our early 20's (20 years ago...) my sister and I once ordered Bloody Mary's before dinner at a nice restaurant in Boston. The rest of the party ended up ordering the same entrees as we did. We both became ill, and no one else did, leading us to suspect the coctails and not the food. Sour/off bloody mix? Unwashed celery? We didn't know. We also didn't report it, since our companions were unscathed. Now, I would report it in an instant. They need to know this. And reporting it and keeping a copy of the email is important as well.

Hate global knives! I am used to a heavier knife. Used a Global at my Mom's to slice some carrots for pot roast. Applied my "usual pressure and technique". Got a VERY bad cut. But to loosely quote Jacques Pepin..."Sharp knives give good, clean cuts. And...they heal much faster! " I actually decided to give The Miracle Blade Perfection Series a chance. Not too bad for cheap knives. The rest of the time I have a 8" Henckles that never holds an edge. And a drawer full of other "experimental" knives as well.

1) The first smell that greets you is burned garlic 2) You need a jackhammer to cut your carrots and broccoli 3) They serve carrots and broccoli 4) The waitress tosses out the remaining bit of $22 filet mignon you left on yor plate by "accident". Prior to that, she'd brought you the completely wrong entree. 4) You sent back an entree to be corrected, and it comes back with LESS food on the plate. 5) The people around you in that "nice" restaurant are behaving like drunken Yahoos. 6) The place is hot as an oven 7) Your food is ice cold 8) The salad bar has all "prepared in a bucket" salads that get dumped in at regular intervals. Always a Three-Bean. Always a BAD potato salad. Always beets. 9) The asparagus has "Holl N' Daze" sauce and the special is "Krab Kakes."

Extra Sharp Cheddar Provolone (good quality..smokey) used instead of Mozzerella quite a bit. Parmesan Saga Blue French Brie...as in *from* France Good Ol' Land O'Lakes American....every so often Kraft Deli-Thin Sliced Swiss. For when I am dieting and needs me my cheese!

I just had two slices of rye bread with cream cheese and tons of cracked pepper on top, and a half a small container of fresh pineapple. Man....that was GOOOD!

I am a personal chef and have a client who orders quiche for every cookdate. Last time I made one I call "Pizza Quiche." It had sauteed jullienned capacola ham, mozz cheese, green onions and thinly sliced fresh tomato and olives as garnish. I cheat and use Oronoke pie shells. Others include ham, broccoli and swiss/, cheddar cheese, tomato, basil and bacon/, and shallot, shrimp and spinach. She enjoys taking slices of them for lunch. They're fun to make. Always sprinkle with some paprika..makes it look pretty even though they come out looking pretty delectable in the first place.

Then we have to ask if you've ever licked a bird, and that's OT. Hate goat cheese...tastes like not just a goat, but a really dirty goat. Cilantro I like in small doses. Mom loathes it, but then she loathes most herbs--referring to them as "lawn clippings."

YOU might very well clean up after your kid. Other people would not bother. And I presume when you say you'd clean up an accident in the shopping cart, you would purchase all manner of cleaning supplies--paper towels, Chlorox, bottled water, sponges, towels and a bucket to mix your solution in?? See what I mean? Cleaning up poop doesn't mean swabbing off the area with a Kleenex that's been in your purse for 2 weeks. It means CLEANING and DISINFECTING. Better "cart" the aforementioned items with you...."just in case."