jsolomon
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Posts posted by jsolomon
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Erm, why? How about just changing your diet?
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What are they feeding Wagyu cows in Japan?
Fat Guy, you are spot on about the way the media portrays grass-fed. It does seem rather unscrupulous to me.
Often I ask whether the media have scruples at all currently.
It's more an example of them not really understanding much, and then product branding takes over. It's a vicious cycle that isn't improved by people thinking that meat comes from a styrofoam tray instead of a hide-covered poop factory.
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With the strawberry, blueberry, and cherry overabundance threads lately, and now this, maybe we ought to pool our ideas for what to do with all that summer fruit (?)
Sauted, flambed, and served on a bed of ice cream.
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You can gas them ripe with green bananas. That will help.
Aside from that, blanch, peel, and freeze. Perhaps a little lemon or lime juice or fruit fresh to retain color.
I wish I had your troubles.
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No sauce drizzled.. I made a potato salad using oil, raw egg yolk, and some vinegar and it was saucy.. The mint I added to the potatoes might be a little chickish..
Oh no, mint is very manly. For instance, carbonara sauce--coal-miner's sauce. You can't get much more manly than a coal miner. I always put mint in my carbonara.
Also, mint, wild mint, can be found hiding by rivers here for intrepid naturists to find. That is very manly.
Mint is manly. Unless it's in a menthol cigarette. Bleck.
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The collective palates of a whole nation are changed to crave items with increased calorie counts in higher quantities - fatness is inevitable.
We're not fat because we crave sweets.
We're fat because we sit in cars. We sit in front of computers. We sit in front of the TV. We sit when we travel. We take the elevator at work. We drive to the restaurant, and then go through the drive-through. We mow our lawns with a riding lawnmower. We buy a snowblower instead of a shovel. We drive to the store instead of walking. We use a remote control instead of getting up and pushing a button.
How many miles have you put on a pair of running shoes, or a bicycle in the past year? How many times have you gone to the gym--you know, the one you've been a member of and meaning to go to?
We're fat because we don't do shit to be not fat.
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If there is sauce drizzled on the plate instead of the food, I don't think it qualifies... unless the plate is a bowl and there is more sauce than solid.
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Sounds like a miniature bottle with a white label...
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Bacos?
Yeah, I believe those are a condiment...
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I need a digital probe thermometer that will not go berserk when I am cooking on my induction burner. I have a Taylor, a Polder and one from Thermoworks but the display on all of these fluctuates wildly over the induction. Presumably I need a thermometer that does not contain any magnetic metal but have no idea where to turn. Does anyone know of one? They have to exist. Fahrenheit or celsius (preferably both) makes no difference to me.
Unfortunately, you may have to switch to good old analog, liquid in glass or a laser jobby. The nature of thermocouples used in those digitals makes them perfect antennae to pick up your induction hob.
Sorry, but that's just how the physics shake out.
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Prime has a specific meaning when it comes to the United States Department of Agriculture. I can't say anything about AAA, though.
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Not really. Olives in their natural state are inedible but put through a complex chemical process, become delicious. Wine is much tastier than grape juice. Bacon and other cured meats go through similarly complex curing processes. Cheese is the controlled rotting of milk and yet tastes great. Applying heat to fat & protein causes a maillard reaction which is insanely complex. All of these food preparations are far more complex than what corn has to go through to make HFCS. Just because they're older, they're more accepted but it doesn't mean they're any "better" or "worse" than the untreated state.
I think you're barking up the wrong tree, Shalmanese. You are still going from Complex->Complex with all of those except Corn-> HFCS. HFCS has something like 4 ingredients: fructose, dextrose, sucrose, and water. A cell has thousands, easily, and that's if you just count the ones the cell synthesizes itself, not any food stuffs.
By that argument, HFCS is purer, which we're finding out may not be as healthy (we need more nutrients than sugar), but plays on our concept of pure=good which is a red-herring.
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Pounce, I understand where you're coming from. But, the reality of UVC compared to the promise leaves some to be desired. First and foremost, the lamps tend to lose their ability rather quickly, they tend to have an effective lifespan of about 3 months.
Also, if you have an uneven surface, shadows cast remove the effectiveness of the UVC. And, there are organisms that produce biofilms that are resistant to UVC. Plus, if you have the light on while you're curing, you'll actually burn the outside of the item, and it won't be as palatable.
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Sounds like a perfect end to a 21st birthday bar crawl.
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UVC is harmful to eyes and skin with very little exposure. I know I’d much rather switch a light on than scrub every inch of a fridge with bleach or some other harsh chemical.
Okay, and how does that make UVC different from a harsh chemical?
Anyway, with some normal construction plastic drop cloth, some PVC, and duct-tape, you could make yourself a reasonable enclosure (there are many variations on this theme), but it wouldn't hold up to a bunch of traffic.
And for your question, tristar, temperature is very important. That's why refrigeration was such a revolution. The better you can control the temperature, the better things will turn out.
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Well, shoo-fly pie is a variation on the theme of pecan pie, which is a molasses or brown sugar custard pie. I really like it.
But, for cake or taters, I can't fathom it.
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I'm going to go against the grain here and say that there are medical procedures besides childbirth I'd rather witness than watch Alton Brown...watching a festering boil get lanced, or maybe seeing soldiers in WWII get treated for the clap. I guess I'd prefer to just learn something rather than have to sit through a vaudeville routine to acquire the knowledge.
Watching them get treated is a snap. Watching them get diagnosed is not so neat. Imagine a nasty-looking, sterile toilet-bowl brush going where it doesnt' belong...
There's nothing wrong with appealing to the silly demographic. I am a card-carrying watcher of Monty Python's Flying Circus. But, they spent much more time "on" in their careers and less time "reaching". Unfortunately, AB seems to be reaching a lot this season. Although, "Eat This Rock" was an amazing bit of Good Eats.
And, CC, it's good that AB is That Smart . Smart people get the shaft way too much in our current American Life. I do think that the cardboard box trick will work.
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Maybe I'm weird, but I actually like PBR better than RR. And, I'm not a geezer.
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I love Good Eats, but I must agree. It seems to hold a niche similar to Dirty Jobs and MythBusters. There are only so many things AB's treatment can do justice to. He keeps surprising me by finding new ones, but he does surprise me less and less.
Impressive dude, Alton Brown, though. I'm glad he came along.
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i this is going to be a major pain in the a** to manage, but, if realized, it will be momentous.
Y'know, I disagree. If W.F. is willing to decentralize some of the decision-making process, and simply take a review role, I think they could be very successful in this.
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When I was dating someone who was much more into food, I would take
1/2 cup to 1 cup red wine
1/4 to 1/2 cup sugar, brown sugar, honey
several strong dashes cinnamon
pinch salt
blackberries
boil to syrup consistency. Cool. Top with creme fraiche.
Actually, I plied that on some other women, too. Much better than a line in a bar. Good recipe, that one.
You could do something really similar in a pastry shell.
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I don't think this matters as to whether they are going to save face by this move, or not.
What I would hope is that Whole Foods will turn its education mission around and help small farmers fill the HACCP need to help them expand into other markets. This could be a large opportunity for WF to transform the modern supermarket, again.
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I can see the poor geek who gets to test truck stop kitchen grease just getting thumped every time he goes to check.
Thanks, Chi-town.
Chicago - Three days, three nights, three chicks
in The Heartland: Dining
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Hmph. I guess that means the Twisted Spoke is out.