http://www.chow.com/boards/27 Sat, 26 May 2007 17:15:13 GMT Keep track of the lastest threads on Chowhound http://chowhound.chow.com/topics/849244#7342257 Mind my asking what the point of this is? My mother once made a cheesecake where she left the butter out of the graham cracker crust. On purpose. When we tried to eat it, the crust was of course dry and inedible. We asked her why she did this and she said she wanted to cut down the calories. Cheesecake is never going to be healthy. It is an indulgence. You eat it once in a while, and try to limit the quantity. Try being the operative word in that sentence. My cheesecake recipe calls for one cup of sugar. That 774 calories. Divided into 12 slices - that's 64 calories per slice. Unless someone is diabetic and has to avoid sugar, not a big deal. Just Visiting Wed, 16 May 2012 12:13:41 GMT http://chowhound.chow.com/topics/849244#7342257 http://chowhound.chow.com/topics/839546#7342240 You funny!! Uncle Bob Wed, 16 May 2012 11:55:13 GMT http://chowhound.chow.com/topics/839546#7342240 http://chowhound.chow.com/topics/849274#7342217 my roomate's aunt makes $83/hr on the laptop. She has been without work for 8 months but last month her pay was $8682 just working on the laptop for a few hours. Read more on this site...NuttyRich.com woo789 Wed, 16 May 2012 11:34:02 GMT http://chowhound.chow.com/topics/849274#7342217 http://chowhound.chow.com/topics/848867#7342188 Funny, I don't recall anything odd or annoying about the staff. Perhaps, it is through the magical properties of time whereby the sharp edges and rougher spots of our memories are rounded and softened like a piece of glass tumbling for years in the sea. (This was the premise I used to select the "favorite" restaurants for my profile page.) Then again, it could be the fact that when one lives in the land of Coors Light specials, "frosty" mugs, and dirty tap lines, a place that reveres beer gives off a holy glow blinding one to the blemishes. Besides, when it's always a possibility that a hostile, fading, nicotine-throated, "Jersey Girl" might be your breakfast server at any local diner, one grows a bit callous to such things. MGZ Wed, 16 May 2012 10:44:27 GMT http://chowhound.chow.com/topics/848867#7342188 http://chowhound.chow.com/topics/635266#7342156 Wow, you did hit paydirt Sherri! www.saffron215.blogspot.com mcel215 Wed, 16 May 2012 09:13:09 GMT http://chowhound.chow.com/topics/635266#7342156 http://chowhound.chow.com/topics/849293#7342138 The potatoes are a loss. Throw them out no matter how they were stored. The beef can be salvaged, if you must, by basically re-cooking it into soup. It absolutely has to boil, and boil hard and for awhile, for it to be okay. I'd throw it out. I despise wasting food, but I despise being sick or making others sick more. Food poisoning is a very serious business. mamachef Wed, 16 May 2012 08:27:48 GMT http://chowhound.chow.com/topics/849293#7342138 http://chowhound.chow.com/topics/846062#7342107 I'll bet his coffee maker considers a cup to be 5oz, which would give him 60oz of coffee if filled to the 12 cup mark. biondanonima Wed, 16 May 2012 07:31:10 GMT http://chowhound.chow.com/topics/846062#7342107 http://chowhound.chow.com/topics/845050#7342083 Yum! Billy33 Wed, 16 May 2012 06:30:53 GMT http://chowhound.chow.com/topics/845050#7342083 http://chowhound.chow.com/topics/849462#7342037 Don't rely on time and temperature to cook roasts, use an instant read thermometer. The nematodes that grow to be either tapeworms or Trichinella spiralis are killed at 137 degrees fahrenheit. The chances you buying pork infected with either these days is quite slim. If you eat wild bear meat, that's another story. John E. Wed, 16 May 2012 05:05:07 GMT http://chowhound.chow.com/topics/849462#7342037 http://chowhound.chow.com/topics/849438#7341977 They just turned the food service over to new management at the hospital I'm most familiar with, and they ruined it overnight. I used to stop in there for lunch sometimes when I was in the neighborhood. Now I won't even get a cup of coffee there when I have business in the hospital — I get it across the street. The last time I went in there for lunch I had been fasting for 14 hours for a blood test, and I couldn't find anything I wanted to eat. So sad. GH1618 Wed, 16 May 2012 04:06:50 GMT http://chowhound.chow.com/topics/849438#7341977 http://chowhound.chow.com/topics/849461#7341968 Eat it in a hurry. You'll achieve goddess status more quickly that way. Seriously, if the label doesn't say "refrigerate after opening" I wouldn't worry about it. todao Wed, 16 May 2012 04:01:35 GMT http://chowhound.chow.com/topics/849461#7341968 http://chowhound.chow.com/topics/849197#7341889 Why thank you, love Philly. (even more then new York, and I know that's going to start some kind of war) sunangelmb Wed, 16 May 2012 03:17:50 GMT http://chowhound.chow.com/topics/849197#7341889 http://chowhound.chow.com/topics/842985#7341873 In the example of pureed baked beans, wouldn't the fact that the bland insides of the beans have been exposed and blended into the sauce make the dish taste more mild? You wouldn't get the pure tomato/molasses/sugar flavorof the sauce directly on your tongue. When you puree the ingredients, you are changing not only the shape, but the composition of the dish. With the beans, the sauce may actually be swallowed before you chew up all the beans, so you have two flavors in that bite. When pureed, all of the components are reaching the taste buds at the same time. jmcarthur8 Wed, 16 May 2012 03:11:40 GMT http://chowhound.chow.com/topics/842985#7341873 http://chowhound.chow.com/topics/849449#7341810 What are your favorite food review or product review websites/blogs? GraceW Wed, 16 May 2012 02:41:34 GMT http://chowhound.chow.com/topics/849449#7341810 http://chowhound.chow.com/topics/846654#7341722 I'll take all your share of you-know-what. There are definitely organ meats I can live without, but eliminating them altogether would be unthinkable ... I too dislike buttercream. I will eat a little, but scrape most off to the side. It makes for a very unattractive plate, I admit. foiegras Wed, 16 May 2012 02:07:34 GMT http://chowhound.chow.com/topics/846654#7341722 http://chowhound.chow.com/topics/848994#7341653 I would prefer just having a High Fructose Corn Syrup free one :o Maybe I should try making ketchup with Palm Sugar :o cacruden Wed, 16 May 2012 01:32:19 GMT http://chowhound.chow.com/topics/848994#7341653 http://chowhound.chow.com/topics/849407#7341626 I was thinking about wrapping it in newspaper and then putting it in a cooler with freezer packs. If they make me throw 'em away, no big deal. I do know one of the TSA people (don't have her phone number though) so maybe she will cut me some slack! Clarkafella Wed, 16 May 2012 01:18:42 GMT http://chowhound.chow.com/topics/849407#7341626 http://chowhound.chow.com/topics/829498#7341490 Thank you! Leepa Tue, 15 May 2012 23:59:00 GMT http://chowhound.chow.com/topics/829498#7341490 http://chowhound.chow.com/topics/700632#7341084 I think you misunderstood the mechanics explanation of manufacturing the product. No one is saying we don't enjoy it. SWISSAIRE Tue, 15 May 2012 20:52:22 GMT http://chowhound.chow.com/topics/700632#7341084 http://chowhound.chow.com/topics/849233#7341039 or write back and let us know that you DIDN'T :) seamunky Tue, 15 May 2012 20:35:14 GMT http://chowhound.chow.com/topics/849233#7341039 http://chowhound.chow.com/topics/364987#7340491 Wow!! Thank you so much for sharing that!! I'll be printing this! Cremon Tue, 15 May 2012 17:00:37 GMT http://chowhound.chow.com/topics/364987#7340491 http://chowhound.chow.com/topics/331350#7340401 I would discount people in this thread that have claimed eating "Uncured" meat is not safe. But be aware that when the label says "Uncured" it has a special "Legal" definition based on the USDA labeling requirements. "Uncured" meats were cured using celery powder. Celery powder has Nitrates and Nitrites, but because they are added as a component of something else, and not as raw ingredients, they are legally not allowed to say "Cured". They have to use the term "Uncured". Silly and unneccessary in my opinion. It just causes confusion. Now it's a whole other debate wether the Nitrates and Nitrates in celery powder are better for you than those that have been extracted into a raw form. jb JuniorBalloon Tue, 15 May 2012 16:30:40 GMT http://chowhound.chow.com/topics/331350#7340401 http://chowhound.chow.com/topics/844714#7340371 Lipton green pea cup o' soup. Just remembered that one. suzigirl Tue, 15 May 2012 16:15:58 GMT http://chowhound.chow.com/topics/844714#7340371 http://chowhound.chow.com/topics/846582#7340261 Yep, I think I-70 as a route is winning.... less truck traffic. Only a few more miles, not many, like under 50. wyogal Tue, 15 May 2012 15:35:50 GMT http://chowhound.chow.com/topics/846582#7340261 http://chowhound.chow.com/topics/848032#7340234 Also those super large pretzels salted,cooked over charcoal,that smell of the charcoal cooking always gets me ! cantbeatgoodfood Tue, 15 May 2012 15:26:19 GMT http://chowhound.chow.com/topics/848032#7340234 http://chowhound.chow.com/topics/848973#7340187 What markets, and what kind of chorizo? paulj Tue, 15 May 2012 15:10:36 GMT http://chowhound.chow.com/topics/848973#7340187 http://chowhound.chow.com/topics/849289#7340013 i'd say the health department will be asking some questions. alkapal Tue, 15 May 2012 14:04:06 GMT http://chowhound.chow.com/topics/849289#7340013 http://chowhound.chow.com/topics/733439#7339949 Is this an alternative name for the elusive Curtain of Beef ? Have had no joy finding this in any of the local butchers. Jimmy_Ike Tue, 15 May 2012 13:30:29 GMT http://chowhound.chow.com/topics/733439#7339949 http://chowhound.chow.com/topics/847107#7339816 It's indescribably delicious!!! :) ~~ It has a certain 'tang' and richness to it that I like ~~ I don't have an oily mouth feel that I get with some other mayonnaise. ~~ Dukes is a full 32 oz quart jar. Uncle Bob Tue, 15 May 2012 11:56:12 GMT http://chowhound.chow.com/topics/847107#7339816 http://chowhound.chow.com/topics/436084#7339606 I love Maille brand Dijon mustard. The Dijon with white wine at Trader Joe's (13 oz. glass jar) is quite similar -- and even better! liu Tue, 15 May 2012 05:10:57 GMT http://chowhound.chow.com/topics/436084#7339606 http://chowhound.chow.com/topics/353018#7339604 I made my first batch of mozza using rennet and citric acid. Although I read that acid based whey would not make ricotta, I had to try. I didn't get ricotta either. rtms Tue, 15 May 2012 05:08:59 GMT http://chowhound.chow.com/topics/353018#7339604 http://chowhound.chow.com/topics/794395#7339495 i like crackers in general ... Vegetable Thins are addictive -- do they still make them? they had that odd shape - any geometry experts? http://www.kraftcanada.com/en/products/v-z/vegetablethins.aspx Miltons Corn Bread Flavor Crackers are the best - they remind me of Ritz --- London Drugs in Canada had them on their warehouse list but they don't offer them in every store - darn (but they have some other miltons crackers -- good) Premium brand saltines - with butter. Or with orange cheddar. Or with pnut butter. yes - another Cdn mentioned Stone Wheat Thins -- love those, as above. Rye Krisp -- yes, i can do that. With thin spread of good butter. My mum used to toast her Rye Krisps and then butter them. one of my very favorites are the English "Cornish Wafers" -- rich and flakey. With cheese of course. One can find them at some of those import stores here in Vancouver area (Dunbar http://www.celtictreasurechest.com/) We used to buy them at Woodwards - old Vancouverites will remember their brit food section. Cornish Wafers are different than the usual Cream Crackers http://www.youtube.com/watch?v=YjjiZpMs1iI my other sneaky snack is Digestives with good cheddar. The sweet salty combo is great. i like Stacey's ORiGINAL pita chips. i also like a brand of tortilla chips that are coming out of Kamloops BC now. American readers wouldn't get so excited cuz they have lots of options --- but up here in Canada, this is a rare treat. www.freshisbest.ca (i bought some at Whole Foods and at IGA Marketplace.) Georgia Strait Tue, 15 May 2012 03:47:04 GMT http://chowhound.chow.com/topics/794395#7339495 http://chowhound.chow.com/topics/771095#7339472 On the same sandwich? You varlet!! : ) mamachef Tue, 15 May 2012 03:30:34 GMT http://chowhound.chow.com/topics/771095#7339472 http://chowhound.chow.com/topics/710833#7339380 Well, live and learn. I rather doubt I have superabundant buds. If I did, some of the foods I eat would positively blow my cranium through the ceiling. Perilagu Khan Tue, 15 May 2012 02:40:39 GMT http://chowhound.chow.com/topics/710833#7339380 http://chowhound.chow.com/topics/848871#7339321 Same here, I just avoid it entirely. mpjmph Tue, 15 May 2012 02:12:24 GMT http://chowhound.chow.com/topics/848871#7339321 http://chowhound.chow.com/topics/695482#7339279 Limburger cheese, pickled onions, deep dark rye or pumpernickel bread with a good crust or water crackers, hot horseradish mustard, lettuce and thinly-sliced ripe tomato. Dark beer. Or good Champagne. : ) Hope they were great. mamachef Tue, 15 May 2012 01:49:58 GMT http://chowhound.chow.com/topics/695482#7339279 http://chowhound.chow.com/topics/811451#7339272 Your ex is not so weird, mizz - but your mom is. :: ) mamachef Tue, 15 May 2012 01:45:55 GMT http://chowhound.chow.com/topics/811451#7339272 http://chowhound.chow.com/topics/849214#7339236 They ARE cute! thegforceny Tue, 15 May 2012 01:26:32 GMT http://chowhound.chow.com/topics/849214#7339236 http://chowhound.chow.com/topics/849151#7339137 I think it is best to not buy large quantities of either one unless you have no choice. I store all onions, garlic, shallots and potatoes in a basket in a drawer--but I never buy more that I can use in a week to ten days--except for garlic which I find lasts a little longer. It is also important to give the onions and such a good squeeze before you buy them to make sure they haven't begun to get soft. escondido123 Tue, 15 May 2012 00:36:16 GMT http://chowhound.chow.com/topics/849151#7339137 http://chowhound.chow.com/topics/849215#7339003 I've been buying it and really like it. I warm it up in the toaster oven and brush with olive oil. MrsJonesey Mon, 14 May 2012 23:23:40 GMT http://chowhound.chow.com/topics/849215#7339003 http://chowhound.chow.com/topics/848943#7338997 +1. Even if they sprout a little, they'll still be fine. MrsJonesey Mon, 14 May 2012 23:21:58 GMT http://chowhound.chow.com/topics/848943#7338997 http://chowhound.chow.com/topics/842949#7338585 mtladell: I thought you might like to know that PayPal just informed me that they had decided the case in my favor and were refunding my full payment. I'm sure yours will turn out the same. Meanwhile I've been in touch via email with Linda Raphael at Apkarian Family Farm about ordering some raisins made from a cross of muscat and seedless varieties, one called Princess and the other Diamond Muscat. Very pleasant encounter indeed! Good luck with your muscat raisin cooking. gestur Mon, 14 May 2012 20:05:53 GMT http://chowhound.chow.com/topics/842949#7338585 http://chowhound.chow.com/topics/618468#7338387 Thanks for clearing that up. Wish we could still get those fabulous, still warm from the oven pastries, though. robin_o Mon, 14 May 2012 18:41:44 GMT http://chowhound.chow.com/topics/618468#7338387 http://chowhound.chow.com/topics/849033#7338135 You have a few options - Buy American brands that make Asian sauces/pickles from a trusted source/brand. - Find a friend going to Hong Kong (or China) and look specifically for some local brands and small businesses that do not export, but are known to make things traditionally without adding additives, and either have them bring it back or mail to you. - FInd a reliable local Chinese restaurant (if you live in a metropolitan area that has some good traditional restaurants) that makes their own sauces (chili, fermented bean paste etc) and/or pickles in house and ask to buy some to go. K K Mon, 14 May 2012 17:15:50 GMT http://chowhound.chow.com/topics/849033#7338135 http://chowhound.chow.com/topics/848045#7338084 I caught an 18 pound channel cat in the Potomac River once, won a contest at the bait shop I patronized. redfish62 Mon, 14 May 2012 16:59:09 GMT http://chowhound.chow.com/topics/848045#7338084 http://chowhound.chow.com/topics/842048#7337852 +1 Such a great tip. Thank you janniecooks. latindancer Mon, 14 May 2012 15:36:20 GMT http://chowhound.chow.com/topics/842048#7337852 http://chowhound.chow.com/topics/680372#7337562 My wife's Grandfather, a widower, married the Granddaughter Of Geoge C. Boldt, he of the castle and Waldorf-Astoria fame. Their summer home, originally George and his wife Louisa, was named Hopewell Hall. When we'd visit them each summer, our bedroom overlooked Pullman Island, named for the man who developed the famous railroad car. Across the river is the town of Alexandria Bay. It was here, George's chef Oscar Tcherky(spelling), came up with 2 specialty dishes, one, Thousand Island Dressing and two, a salad combining apples and raisins, known as Waldorf Salad. George was a hotelier, who migrated from Germany to Texas, then onto Philadelphia and then New York. John Astor perished in the sinking of The Titanic. The only myth is that George C. was building the castle for Louisa, and that during construction, Louisa died. Work was halted on the castle and George C. died of a broken heart. Lovely story, as told by my wife's step-Grandmother in her book that's sold at the castle, 'Boldt Castle..A Love Story'. Fact is, Louisa ran off with one of the contruction workers. On our wedding day in 1968, my wife wore Louisa's tiara in her hair. scooti Mon, 14 May 2012 13:27:15 GMT http://chowhound.chow.com/topics/680372#7337562 http://chowhound.chow.com/topics/550682#7337408 Lucky enough to attend a very small rural public school, all the food was pretty decent in the mid-seventies. The thing I most looked forward to was "Lumberjack Stew" day: a casserole of ground beef, tomatoes and corn..this delightfulness was served weekly, and I always made sure I had a lunchticket. I think I found it sooo delicious because Mom the Uncook would NEVER use cans, what with being a Hippie and all. At any rate, I'd like to try a bite today. I really wonder if it would taste the same. mamachef Mon, 14 May 2012 09:18:04 GMT http://chowhound.chow.com/topics/550682#7337408