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The Ten Most Recent Comments By Livingtoeat

From Talk

Childhood, Part II. What did you hate then that you love now?

Tom, I agree with you on the fish - I went to a camp on Lake Erie, and we had dead fish patrol in the morning, to clean up the shore before the other campers were up! Now I love perch from that region, and many other types of fish, but I shunned fish as a child.

Cheese is the other thing I discovered as an adult. My dad had taken me and my siblings on a tour of a cheese factory - the smell (like a dirty sneaker multiplied 1,000 times) put all of us off cheese for years.

Livingtoeat at 11:23AM on 07/11/07

From Talk

Pasta making (help!)

If you have some older cookbooks hanging around, you might check those. An old standard like Better Homes & Gardens will probably give you a recipe for pasta that just uses flour, eggs and water. Semolina has a way different texture than finely milled flour, and your results will be off. (It's probably just as well you don't have a package of semolina sitting around - it goes bad (rancid) quickly in hot weather.) The best places to find it are an upscale grocery store, or an Italian deli.

Livingtoeat at 5:50PM on 07/09/07

From Talk

Can anyone recommend a good brand of whole wheat pasta?

I've been enjoying Heartland whole wheat pasta. The Barilla Plus is too wimpy of a blend for me - give me the sturdiness of the whole wheat. I cook ww spaghetti, then fry it in olive oil so it is crunchy AND chewy. The flavor's great this way.

Livingtoeat at 5:45PM on 07/09/07

From Talk

Smoking Foodies

I think you can. It probably does dull the palate a bit, but then there is wide variance in peoples' tasting abilities anyway. Maybe it evens up the score. I've heard smokers need more salt on their food, and smoking has the affect of diminishing the impact of caffeine on the system.

All that being said, I'm for smoking if you enjoy it. When I smoke, it's European cigarettes, not American, and only at nighttime. It is a pleasurable activity, and one even more so, as it is nearly taboo in our society. It just feels good to be so "bad" sometimes.

Livingtoeat at 5:42PM on 07/09/07

From Required Eating

Which Plain Potato Chip Rules? What's Your Favorite?

I totally agree about Cape Cod Dark Russets being the best. Maybe they didn't make the grade as they are not as widely available as some of the others. To me, they have the best flavor, and the right amount of salt and oil. The only problem is the bag is too small! But then again, I'd finish the bag no matter how big it was!

Livingtoeat at 2:01PM on 07/05/07

From Talk

Question of the Day: Favorite melons?

Ooo - crenshaw has to be the favorite. Have also had good luck with Casaba. Grew up with cantalopes (known as "mushmelons" in our family) and watermelons - they are okay but I've tired of them. Already know what to expect in terms of flavor, and they don't excite me much, like the others do.

Livingtoeat at 2:46PM on 06/27/07

From Required Eating

Cook the Book Giveaway: 'Pork & Sons'

My favorite pork preparation is a recipe called Dixie Pork Chops (tho I make it with the better-marbled pork steaks instead). You saute the steaks until browned on each side, remove them to an oblong baking pan. Add slices of Granny Smith apple and a couple tablespoons of brown sugar.

Add a few tablespoons of all-purpose flour to the skillet. Whatever fat is in the pan adheres to the flour, and you then brown the flour over medium, stirring. Add hot water and a few tablespoons of cider vinegar to the pan. Stir til thickened. Pour all over the pork and apples. Seal with foil and bake in a medium oven til tender, 1 1/2 hours or so.

Runner-up fav pork preparation would be oven-baked ribs. In third place, pork shoulder in green chili sauce. Mmmm.

Livingtoeat at 1:35PM on 06/25/07

From Required Eating

I Like My Asparagus Roasted, How About You?

I like asparagus roasted, but really have to watch the time on them. Otherwise, over-roasted, they somehow just disappear into thin air!

Livingtoeat at 6:30PM on 06/14/07

From Talk

Question of the Day: What's your burger style?

I sautee chopped onions first til browned, then add them gently into the ground beef or turkey with sea salt, lots of freshly ground black pepper, and maybe some dried shallot powder, poultry seasoning, sweet paprika or Old Bay seasoning. Form loosely.

Once I have it browned, I sometimes add a few splashes of soy sauce on the top, flip it and continue cooking with the soy sauce permeating the meat. It adds a hint of darkness and a salty caramelly tang to the burger.

I think the right bun is crucial. I like a ciabbati roll that stands up to the meat, or a whole wheat English muffin, both warmed and toasted in the skillet in the meat juices. That's it - meat and bun. No condiments, and no cold lettuce and tomato that warm up and don't have good mouth-feel while also cooling the meat.

Livingtoeat at 10:45AM on 05/15/07

From Talk

What to do when faced with fairly inedible party food?

I would enjoy what beverages were being served, and eat what appeals to me - there has to be at least one or two items I could snack on. Potato chips or cheese doodles are fine - I don't buy them often myself, so it is a treat to indulge once in a while. A lot of time they have a plate of raw vegies out - that is also something I rarely have, and is actually healthy.

If food is left sitting out, I would stay away from items which I know require a certain temperature to not spoil, like items with egg or mayo (they probably used Miracle Whip anyway!), just to avoid possible gastric distress later.

Livingtoeat at 10:37AM on 05/15/07

Responses to Comments by Livingtoeat

From Talk

Can anyone recommend a good brand of whole wheat pasta?

Ronzoni's Healthy Harvest - I really couldn't tell much of a difference and it was very, very good.

Carosone at 11:25PM on 03/09/08

From Talk

Can anyone recommend a good brand of whole wheat pasta?

The Washington Post did a taste test of whole wheat pastas and Bionaturae, an Italian brand that is available at Whole Foods, won. I've tried it, and I think it's pretty darned good. Thinner cuts taste more "normal" than thicker ones.

juliec at 11:15PM on 03/09/08

From Talk

Can anyone recommend a good brand of whole wheat pasta?

I just had whole wheat pasta for the first time and aside from the color I can't tell the difference. The brand I used was Kroger. Penne rigate with olive oil, garlic, mint, lemon, pine nuts, pepper flakes, pepper, cheese, and raisins.

Also, I seem to be the only person in the world who thinks olives are disgusting. They taste like poison to me. Maybe I just have weird taste buds, but whole wheat pasta tastes and feels the same.

bunnytown at 9:56PM on 03/09/08

From Required Eating

Which Plain Potato Chip Rules? What's Your Favorite?

I don't need a chip with a college education.

Utz Regular. Perfect.

rockhopper at 5:56PM on 01/16/08

From Talk

Can anyone recommend a good brand of whole wheat pasta?

Whole Foods brand pasta (I've had the spaghetti and fettuccine) is actually really good. The texture is so smooth, you can hardly tell it's whole wheat.

something at 4:02PM on 10/02/07

From Required Eating

Which Plain Potato Chip Rules? What's Your Favorite?

I LOVE, LOVE, LOVE Downey's myself, but as I live in Canada, I have a hard time finding them whenever I am in Michigan, in fact, my friend and I drove around the other day in Pontiac looking for some. When I can't find Downey's, I love Shearer's kettle chips, they're not as tasty as Downey's, but they'll have to do!

If anyone knows where I can find Downey's, please let me know, I am going thru cravings, lol!

Jules

Juliettte at 1:23AM on 09/05/07

From Talk

Can anyone recommend a good brand of whole wheat pasta?

There is no such thing.

CapeCodBob at 12:54PM on 08/04/07

From Talk

What makes a springform pan a worthwhile investment?

Please tell me the brand you own that hasn't leaked; I don't care if it is expensive, it beats the smell of burned chocolate cake batter or using non-recyclable aluminum foil every time I bake. Getting exasperated here because for many years, I had a simple aluminum set of springform pans that never leaked, until one day, perhaps from getting warped, they began leaking, so much so that I bought a new set. Disaster! the brand I bought, Wilton Recipe Right non-stick, leaked excessively the first time I used it. at $12 per pan I was very annoyed. Called their consumer affairs line and they were useless: told me springform pans would always leak with a batter recipe. (how come mine didn't, for all those years?) So of course I would buy my original brand again, except there is no brand appearing any where on my original set! So, please, anyone whose springform pan has NOT leaked with regular cake batter, let me know the brand??!

westportalice at 9:27PM on 07/25/07

From Talk

What's your favorite kitchen sound?

The sound of the dishwasher, followed by the pop of a wine bottle opening. That means the kitchen is clean and we're ready to go outside and relax on the deck by the lake.

Lavendergirl at 1:05PM on 07/24/07

From Talk

Childhood, Part II. What did you hate then that you love now?

I hated mushrooms too, but now I find them wonderful, especially enoki.

I used to hate broccoli (and loved cauliflower for whatever reason), but now I'll eat them if adequately seasoned.

Used to hate all cheeses, but now I like most white cheeses.

Every six months or so I find my taste about one or two things has drastically changed. I hope it means my tastes are maturing, rather than my tastebuds dying.

lily314 at 9:00AM on 07/24/07