Toliver

It's no longer a Limited Edition item. I posted a review of the Limited Edition version in this earlier post. I guess it's now part of the regular line up. The problem is, I don't know if it was just this one specific Big Cup that I ate but it was gritty/grainy as if the sugar hadn't completely dissolved. That's quite odd since the LE version wasn't grainy at all. Anyone else try them?

I wondered the same thing, but I think that the "sour" comes from the fermentation of the pickles sitting on the counter. New pickles arent really sour and I find Half-sour's not that sour either. ← click (There is a recipe in the link as well.) ← Thanks for posting that info. I guess I was thrown by the use of the word "pickle" since pickling involves either a vinegar solution or a brine solution as a source of preservation. I didn't see any vinegar in the recipe and it didn't look like it called for enough salt to be a brine so I was puzzled as to where the "sour" was originating. And is "fermenting" another word for "rotting"? Is there enough salt present to scare off any little critters that may want to take up residence in the cukes and/or the solution? Where is that eGullet food science forum when you need it?

Perhaps I should pose this question in the "Stupid Questions" thread but I've always assumed that pickling involved an acid (vinegar) of some sort to act as a sort of preservative or preventative (preventing mold growth). Yet, the recipe posted earlier by jasie is acid-free. If there's no vinegar in the recipe, where does the "sour" come from?

I thought I would post this here since the subject is appropriate. Is anyone else ticked off at the new Old Navy TV ads where there this young guy is touting the fact that they're giving away prizes every hour in their Old Navy stores and you could be a winner, too. They show a lot of people in the background running around, screaming about their prizes. Except for Irwin... They cut to a kitchen where this guy (Irwin) is busy frying bacon in a skillet. The spokes-kid stands next to him and says everyone can be a winner except for Irwin here who'd rather stay home and fry bacon than be an Old Navy winner. The spokes-kid actually says "Don't be an Irwin". Hello?! Priorities, people! I don't care if Publisher's Clearing House is knocking on my door. If I'm frying up some bacon, go away...leave me be to my fried heaven in a pan. I'd have given that kid a taste of my pig iron upside his head for standing in my kitchen and insulting my bacon frying. Old Navy can go to hell. My name is Toliver-Irwin and I'm a bacon-fryer, dammit.

Maybe we should put RodneyCK on the case (see his impressive "Extremely Orange, Orange Muffins, On the hunt.." posts).

Here is the previous discussion: "Strawberry cake recipe?, (merged topics)" Note that while some of the recipes in the previous discussion did include some sort of strawberry jello/gelatin, many did not.

My first cookbook was the "Peanuts Cook Book" featuring Charlie Brown and the gang. I still remember the first recipe I made from it which I believe was called "Apple Brown Lucy" (it couldn't have been called "Apple Brown Betty" could it? I didn't think Lucy Van Pelt would have allowed that). My mom was impressed and quickly moved me onto prepping dinner when I got home from school. We became latchkey kids when my mom eventually returned to the workplace and it fell to my oldest brother and me to start dinner when we got home from junior high and, later, high school, using instructions my mom left taped to a kitchen cupboard. I bought the cookbook myself while I was in elementary school. I thank Scholastic Books for publishing the title and providing very affordable books for kids.

Does Russia have Pocky? Thanks for blogging, Alinka. I am enjoying being an arm-chair traveler, seeing Russia through your eyes.

A grocery store near me had the 2-liters on sale for a buck each. I picked up the Strawberries and Cream but haven't tried it yet. Regarding the info that these may be positioned as cocktail mixers, what would you mix the Strawberries and Cream with?

I thought if I could eat "right" most of the time then a splurge of "not-so-good-for-me" food once in awhile wouldn't hurt. Think again. "Just one high-fat meal can be bad for arteries" Funny how they even consider carrot cake and a milkshake as a meal. Hell, that's just dessert in some parts of the country. I'd like to know who the bastard is over at MSNBC who keeps coming up with these "killjoy" articles. edited to add: Thank goodness for Lipitor.

We went to the San Diego County Fair (aka the "Del Mar Fair" because it's held every year at the Del Mar Racetrack and Fairgrounds) about a month and a half ago. One of the "new" foods this year at the Fair was deep fried avaocado. It tasted like you were eating fried dough. Avocados aren't known for their strong flavor so the flavor of the enveloping fried dough overwhelmed it. It did have an odd crunchy-yet-creamy texture thing happening but it couldn't salvage the experience. It also came with deep fried tomato slices that were okay. I think tomato slices are better served with breading rather than a deep fried coating. We had the usual artichoke hearts deep fried in a garlic batter, a falafel burger with salad, a deep pit beef BBQ sandwich, "australian" battered potatoes (half with ranch dressing and the other half cheese sauce...though I prefer malt vinegar "stolen" from the Fish 'n' Chips booth) and a Colossal Burger (two hamburger patties, bacon, cheddar cheese and pastrami...better known as a heart attack on a bun...which is really funny because I think Carl's Jr. sells a similar burger now). We split it all up between everyone in our group so you end up with a taste or a couple bites of each dish without having to eat the entire dish and getting sick of it. And for dessert, chocolate-dipped ice cream bars, some rolled in chopped peanuts, the rest rolled in crushed Oreos. My niece bought a cinammon roll and "made us" all have a bite of it. Then there was some fresh-made Kettle Korn purchased on our way out to nibble on the way home.

A previous discussion: "Brown Bagging/Lunchbox meals for kids & adults, (merged topics)"

The only time I've dealt with monk fish, I broiled it in hopes it would be like broiling a lobster, but it ended up awful. It had the worst smell to it, too. It's possible the piece I bought may have been bad but it was enough to turn me off of it for quite a while.

Can avocados grow in your area? They take a long time to bear fruit but I think they're worth it. And what about lemons and/or limes? I realize they're run-of-the-mill, but their uses are endless.

I didn't Google them all, but you can order online from some of the BBQ joints: Black's BBQ (their online ordering is currently down) Salt Lick BBQ Kruez's BBQ Thanks for sharing the pictures of your traveling feast!

True for touring the heart of La Jolla or along the coastline. But in this post... Per Mapquest: La Jolla Village to La Jolla "downtown": 4.2 miles Along La Jolla Village Drive, Torrey Pines Road. This is not a "along New York Fifth Avenue window shopping" kind of walk. This is a "pedestrian-unfriendly, no shops along the route, side walk might be missing, every car is zooming by you at 60MPH" kind of walk. (Map) ← I concur regarding the long walk (see my post #6 up above regarding this exact point). However, he does seem to be staying in the actual heart of La Jolla. From there just about all the highlights of "downtown" La Jolla can be reached by walking. From the musuem to the Cove (are the seals still residing there?) to some good eats, it's all within walking distance if you're anywhere near Prospect.

Thank you for posting your experiences. My friend still has a way to go (only half way through his treatments). I'll pass on the info in hopes of reassuring him.

I saw this recipe for "Parmesan Taters" coming up on the Food Network and it sounds like it might actually be good (and easy to make). Of course, parmesan anything sounds good, too.

If you're inland, you might make it. Congrat's on your harvest! My mom just discovered the dreaded black bottoms on some of her tomatoes. She's taking the appropriate steps to combat it but is disappointed nonetheless. She says she going to work on prepping her soil better next year.

Amazon has the 30th Anniversary hardcover edition of Edna Lewis' "A Taste of Southern Cooking" currently on sale. A good price for a classic southern cookbook. edited to add: According to the Amazon description:

An acronym bandied about on these forums...stands for Smug Scientific Bastards. No insult intended to anyone in particular, it's more a term of admiration for those who take the time to explain the science behind various food-related subjects that pop up on this board. I was in hopes an SSB could explain the relationship between the brain and fat and the implications that this vaccine might have on this relationship.

Link to the article Let me get this straight...So I'm pumping gas into my car and some idiot puts a lighted match to the stream of gasoline and there's a resulting explosion in which I'm injured and I'm supposed to sue the gasoline company for making a "defective and dangerous" product? Hmm...I guess I'm a little slow. One would think the idiot with the lighted match would be the one to litigate against.

The article on MSN. So the key words "ate normally" doesn't necessarily mean a normal diet of fast food and saturated fats. You'd have to be on a low-fat, reduced calorie diet for the vaccine to show any results. It'd be a diet aid and not a cure-all in and of itself. And if I recall my college bio-science courses correctly, doesn't the brain get a lot of its fuel from fat? What would this do to brain functions? Or is that not a concern with ghrelin? Any SSB's out there to weigh in? edited for spellling and to fix the link

If I'm not mistaken, that McDonald's in La Jolla is the one I was thinking about in the post above yours. ← Sandy, I don't think it's the same one. If I remember correctly, when the "McSnack" was originally proposed, the La Jollans fought it tooth and nail. Huge golden arches would be the last thing allowed. If I recall correctly, the signage isn't very large at all. It's odd but doing a Google search for the La Jolla McDonald's restaurant doesn't bring back many hits. I only found one reference to it on this website (it's the one on Prospect). so now I'm not sure if it's even there anymore. Hopefully, someone can drive past and check it out. I would have said to "drive through" but there isn't even a drive through at this place. Rachel, I can't recall but I will swing by and check within the next couple of days. edited for a wrong name!