Toliver

The article: "Kraft Changed Its Mac and Cheese and Nobody Noticed" Of course, they're crowing all about their successful switching of ingredients (don't break your corporate arm, Kraft, patting yourself on the back for doing something you should have done in the first place ). So has anyone noticed any difference when making what's in the Blue Box? Or does it taste the same, so all is right with the world once again?

I had nothing to do with this but thought y'all might enjoy seeing it: A Chocolate Teapot...Because (click)

The article: "Ugly fruit is taking Canada by storm. Here's why you should care." This new push of selling normally discarded produce & fruit and giving it a second chance could change eating habits and perhaps the environment. After all, how pretty does that apricot have to look if it's going to end up being turned into jam? There was a similar eGullet discussion years ago about ugly tomatoes and how the state of Florida was preventing local farmers from selling "ugly" heirloom tomatoes out of state because they didn't look pretty. Here's a link to an article posted in that discussion about this subject from way back when (12 years ago): "Florida Keeps Ugly Tomatoes to Itself" Ironically, today my local grocery store now has an "Ugly Tomato" bin in their produce section where they sell heirloom tomatoes. (at higher prices than regular tomatoes ). So there's a market out there for ugly produce, blemished or not...when will the U.S. follow Canada's lead on this? Or is it already happening?

Not that it means too much these days but I recall Padma being one of the rotating chefs in the early days of the Food Network on a show called "Melting Pot". Of course, this was back when FN was more about cooking than entertaining.

A more succinct answer than before...Yes. This weekend I heated up one of the bags in the microwave and then measured the heated rice in a dry-ingredient measuring cup (as opposed to a liquid measuring cup) and found the yield of one of the bags (three bags in a box) came out to approx. one & 3/4 cups servings of brown rice.

I think it's perfect for snacking...except I mean snacking where you have a little bit but don't eat the entire bag...not like I've done something like that before.

Each of the three cellophane packages enclosed in the box look to be about a cup or so of cooked rice. You could split a cellophane bag with someone without having leftovers. I still have the two other cellophane packages in my freezer and will measure one of them and reply back, soon, hopefully.

Making kefir/yogurt is on my to-do list for when I retire, which is a distance away, yet. Thank you, though, for the offer!

I am sure this product has been previously mentioned in this discussion: TJ's Fully Cooked Frozen Brown Rice (It's the middle item in this picture - click) I'm not a fan of brown rice, especially making it from scratch...I think it's too much like oatmeal in flavor. But I was happily surprised with this TJ's product. There are three packages or fully cooked rice in the box. It was easy to heat in the microwave and while it was "toothsome", it was a far cry from the oatmeal-like brown rice I've had in the past. Two thumbs up from me.

I received an email from ATK/CI this morning regarding the changing of the guard, so to speak, at their headquarters as they bid adieu to Chris Kimball and his bow ties. The email states they wish him the best and announced that the new hosts of "ATK" will be Julia Collin Davison and Bridget Lancaster, who were the main test chefs featured on the show for years. The email mentioned that there were "ATK" shows in the can with Chris hosting which will air during the rest of this year and that the new hosts will takeover starting in the 2017 season. It also said there will be new hosts for "Cook's Country" but that there was no news on that front at the moment. The email also mentioned that Chris will continue hosting the ATK Radio show (which I had no idea that it even existed)..

Ironically, after posting yesterday I read the food ads that came in my mail the previous day and there was a2 milk advertised for sale at a local health food store. Cue the Twilight Zone theme. That leaves out my neighborhood! Upscale, it isn't. But I know what you mean. I've been able to find Kefir in my local Walmart grocery store, so I'm sure I'll stumble upon the a2 milk sooner rather than later.

Oh, you lucky Canadians! Look at what you're getting: "Taco Bell's Cheetos Crunchwrap" Anyone up in Canada willing to take one for the team?

In the past I did try lactose-free milk...twice. The first time, it was successful...I experienced no issues. The second time I tried it I had a completely opposite reaction. File that under "Go Figure". Still, I'm willing to try it just for the heck of trying it, provided I can locate some.

Having become lactose intolerant late in life, I am eager to try it. I wasn't aware that it was already being sold in the US. I will have to peruse my local grocery stores to see if it's been right under my nose all along. I'll also have to check Trader Joe's, as well, since they seem to be ahead of the curve on most food things.

I didn't say it was. They were mentioned specifically because they're ubiquitous and the Filet O'Fish was a popular menu item and a supposed known entity. It was the cellulose in a fish sandwich that was a surprise, to me at least. Why does the "when" matter? The original post was meant to inform, enlighten and spur on a discussion on and in this forum. Goal successfully met. By the way, the proverbial fiddler's bill has finally come due (click here for the article) for a company who used too much cellulose and deceived the public/government.

It's a cow's milk produced the usual way but with a different inherent protein...that supposedly prevents all the ills and effects that regular milk is blamed for in the human body: "The Milk You've Never Heard of Rocking the Dairy World" It all comes down to the type of protein found in this new milk. Some consumers swear by the new milk whereas skeptics also abound saying it's all much ado about nothing. Are there any eGullet members down under who've tried this new milk? Being lactose intolerant, I'd be interested to find out if this new version of milk does make a difference.

I don't think anyone is actually mourning the loss. Sure, cold cereal can be nostalgic for anyone who's not a Millennial. Perhaps the argument could be made the Millennials are poorer for not knowing that feeling. If you read the linked-to-(original) article within the article I mentioned in my original post, cereal makers are moving on from the breakfast we've known from the past themselves. They're basically throwing everything (granola bars, microwavable breakfast sandwiches, etc) against the wall to see what sticks and find that shifting breakfast market. I think it all boils down to convenience. You could equate that with laziness as the snarky article writer did. But overall it's an emerging market that might change the way we eat our first meal of the day.

A little. I'd split it with someone so my sugar intake would still be high but halved.

Just in time for Easter for those lucky Aussies: "McDonalds in Australia gets tongues wagging with a Creme Egg McFlurry" It features an unGodly amount of sugar. A whopping 54 grams... which is about 13 & 1/2 teaspoons of sugar per serving.

This. It makes it difficult for me to understand how the price of a box of cold cereal is remaining so high while, supposedly, consumption of it is in a downward spiral. Just a few years ago, there was consumer outrage at how high the cereal prices had risen and the cereal companies responded by lowering some of the prices. But now the prices are just as high as they were before and no one is saying a bad thing about them. Go figure... edited for spelking

I make a similar beer marinade but will swap out the beer for wine sometimes, depending upon what I am marinading. I don't measure but besides the beer, I'll use soy sauce, teriyaki sauce, Worcestershire sauce, crushed garlic and diced onion. Sometimes with chicken I will use the afore-mentioned wine. Because the marinade is so salty, when cooking the protein I won't use salt but will be generous with the crushed black pepper.

The snarky article: "Cereal: Millennials aren't spooning cereal: And here is the very flaky reason" There's a link in this article that leads to the original, less fatalistic NY Times article on the same subject (click). Breakfast cereal was always the preferred breakfast item in our house eaten before heading off to school. But then, I'm not a Millennial...I'm just an aging "Fred Flinstonnial". So has anyone else noticed the Millennials in their lives giving short shrift to breakfast cereals these days?

A very short article on McD's latest mistake: "McDonald's doubled the price of a popular promotion, and many customers are devastated" They've changed/upgraded the items that qualify for the deal. No more mozzarella sticks. It's odd, though, that they're essentially selling a 10-piece McNugget for $2.50 when Burger King is currently selling their 10-piece chicken nuggets for $1.49. But it's a very good deal for the Big Mac's and Quarter Pounders.

I think part of this issue and the ensuing uproar is that it's being used as a filler. It's padding the product. They end up putting less "cheese" in their products so their costs go down and profits go up and it's the consumer who ends up getting screwed. edited to add: A class action lawsuit has been filed against Walmart for selling "100% Parmesan Cheese" that was up to 10% cellulose: "Walmart Sued for Selling Parmesan Cheese Containing Wood Pulp" There's a link at the bottom of the article that leads to scans of the actual filed court papers. Looking at the label in the picture in that article of the contested product, one could quibble, though, that of the cheese used in the product above that that cheese could have been 100% Parmesan cheese. It just also happens to have other ingredients along with it in the container (meaning the cellulose, etc). Hey, I'm just sayin'...

I agree. I'm guessing they're not the Toll House recipe as that recipe leaves the cookies looking more flat or "gaunt", if you will. Her cookies made me think of Alton Brown's "Three Chips for Sister Marsha" episode of Good Eats where he explains the difference ingredients make between the Thin, the Puffy and the Chewy versions of chocolate chip cookies.