mudbug

Sinbad, Posted a response to you (with links) at this new thread: Kobe Beef, Wagyu Cows, Matsuzaka Beef, and Kobe Style Beef, the Lowdown

My pleasure. If you ever have more gardening questions, this is a good place to go with tons of forums on every subject you can think of: GardenWeb

fifi, Mirliton's Botanical name is "Sechium edule". Use that for researching growing information. Growing Chayote Your best bet is to get a grow light. They're very inexpensive, less than $10 including the bulb. Keep it 6-8 inches from the plant and keep it in a bright, warm area without draft if possible. It will either live or die. Do not overwater, this is the most common reason for dead house plants.

Good to hear fresh wasabi is making it's way in to markets. This is hopefully just the beginning. How much did you have to fork out for it?

Yes, I know it's not exactly what you're looking for, but since what your looking for apparently doesn't exhist... LOL! I figured this would be a starting point for general information and better than nothing (and not all of it is in regards to whether or not it will kill you). ;) There are places like the California Avocado Commission which have storage and preservation information. Anything with the information you're seeking would be a huge project.

Vietnamese Cilantro (Polygonum odoratum) is actually in the mint family but it is not as agressive as most mints for gardeners in that it does not overwinter outside. The appearance is entierely different than that of regular cilantro also. I like to grow Vietnamese Cilantro because it will continually grow as long as the weather is warm. Regular Cilantro, even under the best growing conditions, is short lived simply because it's a trait of the growing cycle of the plant. As with many herbs, there are often other plants which are very similar in aroma and flavor. The differences are subtle and usually not too noticeable by those who have not been exposed to a repertoire of different choices. But to those who have been raised with a specific cultivar, substitutes will never be the same. For photos, look here: Polygonum odoratum Lots of information here.

ExtraMSG, Try here. Scroll down to "Product-Specific Advice". There will be plenty of information on food storage and handling.

Susan, As with any ingredient, humans are going to use what is readily available to them in their indigenous areas. With transportation and growing interest in ingredients we did not grow up with, what is "unusual" is becoming available to a wider consumer base. We use culantro if we have it and we feel like using it in any place where we'd normally use cilantro. We'll also substitute Vietnamese cilantro as well. Depends on what is growing where and how we feel at the time... More information on culantro

Anna N, You've forgotten the most crucial element in what decides if the mushrooms start to deteriorate... moisture/condensation which is what you do not want. Notice that those mushrooms which are prepackaged are dry on the outside and simply maintain their inherent moisture. So with your concerns, I'd recommend purchasing pre-packaged mushrooms OR if you get loose mushrooms, collect them in the grocery store produce plastic bags and once you get them home, remove them, do not wash them, and put them into a clay pot with a lid and no holes. An easy source is a garden center. Find a clay base and a clay pot without a hole or seal the drainage hole with duct tape. They should keep up to a month with this method. This allows the mushrooms to continue to breathe without excessive dehydration. Refridgerators are natural dehydrators by definition of their cooling process.

Good article here: What's the Best Way to Store Ginger?

Here is a website with a nine language International Meat Dictionary with photos: Beef. Lamb. Pork. Poultry. Veal.

Only one addition to make it better, this is the way we do it at home ... sprinkle a dash of MSG. No kidding. Fried Chicken Skin Chips are in my all time top ten of favorite foods. aprilmei, Grilled Chicken Tails? Sounds fabulous! Agreed. 100%.

jackal10, Freezing does not kill yeast. I actually store my yeast in the freezer and have done so for years. It proofs as well as just purchased yeast. Heat and large amounts of salt will kill yeast.

From "The Art of Bread" by Eric Treuille & Ursula Ferrigno (an excellent and highly recommended addition to any bread baker's library):

Here's one from Tyler Florence Fresh Cranberry Relish and the cranberries aren't even cooked! Couldn't be more fresh and simple!

badthings, You can flash freeze small quantities of fresh produce with dry ice and a cooler. This was demonstrated by Alton Brown in his "Strawberry Sky" Segment (scroll down to scene five). It's amazing, you can actually flash freeze strawberries using this method, thaw them, and enjoy scrumptious firm strawberries in the middle of winter! Carolyn, As mentioned above, it is entirely possible and highly likely that some frozen produce is indeed preserved by methods which preserve nutrients and result in higher nutrition than can be found even at a farmer's market depending on when the produce is harvested and frozen as well as harvested and eaten by a farmer's market or grocery store consumer. It has been scientifically proven that produce such as corn, blueberries, strawberries, and other produce can definitely have a higher nutritional content when flash frozen within hours after harvest than if they go from your garden to your counter for a couple of days before being eaten. Strawberries for instance, immediately start losing their nutrition minute by minute once picked. Anyone who has had the opportunity to try fresh corn literally from the stalk and harvested before the silks turn brown will tell you that the flavor and texture can change within half an hour. There's a reason why there are stories of farmers who literally bring the grill into the middle of the cornfield to enjoy the produce at it's peak. There are plenty of sources and studies available for you to browse. Here are just a few: http://www.ext.colostate.edu/pubs/columnnn/nn970122.html "...they're usually processed immediately after harvest, when nutrient content is at its peak..." http://busycooks.about.com/library/archive...ozenproduce.htm "Registered Dietitian Mary Choate writes that fresh fruits and vegetables may spend as much as seven to fourteen days in transit, while produce bound for the factories is processed within 24 hours of being harvested." http://www.stayinginshape.com/3osfcorp/libv/p19.shtml "...if you live in an area where fresh produce is shipped long distances or stored for long periods of time before purchase, frozen or canned produce may actually be higher in nutritional content." http://www.healthyfood.org/sub/news_2.01.01.html "...frozen vegetables are picked at the peak of freshness, which locks in their nutrients. On the other hand, "fresh" produce has been picked unripe and hard in order to last through shipping..." http://members.aol.com/rlauera/columns/fresh10.htm "Light, oxygen, varying temperatures and humidity all affect the freshness of fruits and vegetables and, depending on the produce, can result in lost vitamins and minerals within just a few days..." http://www.nutritionnewsfocus.com/archive/CookNutAway.html "...fresh no longer means "just picked." Produce bought in a supermarket is often picked weeks before the consumer gets them..." So it really depends. Unless you know each source and the history of the harvest and processing, you may never really know for sure unless you yourself grow the produce a few feet from your kitchen door and either pick and eat or harvest and flash freeze.

fifi, A couple of things to add... (you'd be surprised) * Fry outside, not inside. * Pick a flat concrete or asphalt surface away from any trees, etc. guajolote. To answer your question, yes. Deep frying a turkey can definitley be more dangerous than frying a fish fillet or french fries. The quantity of oil is much greater and the turkey more difficult to handle especially for first timers. If you're curious, just type in "deep fried turkey" dangerous in google. There are endless stories of mishaps.

I picked up an eight inch granite version at a local Latino grocery store for $10.99 within the past month. Love it. Works great and can't beat the price.

BettyK, You could also switch to 100% bamboo steamers. Many people prefer them over other materials because they don't have so much condensation.

It's hard to find good help nowadays... isn't it? Either as cashiers or the proper training for them. Anyway, I heard a certified arborist speak this spring. Cindy Garner, urban forester for the Missouri Department of Conservation. She said it is more environmentally friendly to choose paper because it is from a renewable resource which can be grown in our lifetime as opposed to plastic bags which are made of a non-renewable petroleum resource. While there are pros and cons to both in many aspects, I prefer 'paper' primarily because I can bring extras to the recycling center and of all things they don't accept plastic bags. Wal-Mart is the only place I know of which accepts plastic bags for recycling. So in all reality, it would be best to use canvas bags because then I wouldn't have to worry about it! Here's an interesting article on the topic.

oops! feel free to delete this

Hi Suzanne, No need to cook it first. We like to trim off excess fat and then cut it to one inch cubes. I think I posted the 'recipe' at the congee thread. It's one of my all time favorite dishes. Great for a warm breakfast during the winter. I'm glad pork shoulder hasn't "come into fashion" so the price doesn't get hiked. It's by far some of the most tender meat you can get when cooked properly - melts in your mouth! Someone told me pork shoulder and green chili is a very popular (and tasty) Mexican dish. I may have to try it...

Cut it up into one inch cubes and use it in congee (see congee thread in the China and Chinese Cuisine) Forum. It is absolutely some of the most tender meat you'll ever have in your life and one of my all time favorites. (Glad it hasn't "caught on" so it's still economical). ;)

by350, Fat Guy's post is completely accurate. A hot seasoned wok will impart that "smoky flavor", peanut oil is the oil of choice by most Asians, and MSG will finish it off. Just try it.