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What's Up With All These One Word Answer Postings?
Wow, you guys are rough. Btchy, Chiff, and Chisai commented about content. Some other people took that as license to make personal attacks. I get having a couple screen names - if you are honest on this site you get flamed. Btchy probably wanted to be able to have serious discussions with the 8 or 9 remaining serious eaters without having the stench of burning flesh attached to his/her "real" screen name. Which brings up another point - unless your birth certificates say things like "yayfood" and "juliebugsmama," none of you are using your real name. They are all fake. Why does it matter if you have 1 or 100? I think I'll go make a second name, too...
I just CAN't do it!
Depends on the food. Beans: fine. Tomatoes: fine. Coconut milk, water chestnuts, bamboo shoots, mandarin oranges, and cherry pie filling: all fine. I'm probably forgetting a few others that I'll eat, but pretty much anything else from a can repulses me.
young ladies drinking 'sweet wines'--ha!
"Poo," how very eloquent.
Thank you, @Amandarama.
First of all, young wine people may be few and far between in your circle of friends, but I know quite a few of them.
Second of all, I am a "young lady," (I absolutely despise that phrase), and I do not drink wine coolers, nor do I feel the need to "giggle" at those who do. As Amanda said, some drink these beverages just to get drunk. Others drink them - and I suppose this is big reason while they appeal to younger drinkers - because they are cheaper than high-end wines. Others simply prefer the taste. While generally I'm not a fan of sweet or fruity wines, I have tasted several fruit wines that were very well made. Just because your friend's purchase was a blackberry wine doesn't mean it's bad or "simple."
And when did "simple" become a bad thing? Food and drink has become way too complicated lately. I wouldn't mind a return toward more simple fare.
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Veg Mothers' Day - Thanks for the Ideas
Posted by ProfessorChaos, May 11, 2009 at 10:12 AM
Need Vegetarian Mothers' Day Dinner Idea
Posted by ProfessorChaos, April 29, 2009 at 12:38 PM
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Recent Comments | Response to Comments
Ground flax as an egg-substitute in baking?
I've heard about it working well, too, but I haven't tried it. I'm not sure about it being undetectable. To me, ground flax has a pretty strong flavor. In cookies with a lot of flavor or in something with whole wheat flour you probably won't taste, but I think you would notice it in something with a delicate flavor like a butter poundcake.
And a lot of people really like the flavor of ground flax, so even if you can taste it that might not be a bad thing.
What's Up With All These One Word Answer Postings?
Wow, you guys are rough. Btchy, Chiff, and Chisai commented about content. Some other people took that as license to make personal attacks. I get having a couple screen names - if you are honest on this site you get flamed. Btchy probably wanted to be able to have serious discussions with the 8 or 9 remaining serious eaters without having the stench of burning flesh attached to his/her "real" screen name. Which brings up another point - unless your birth certificates say things like "yayfood" and "juliebugsmama," none of you are using your real name. They are all fake. Why does it matter if you have 1 or 100? I think I'll go make a second name, too...
I just CAN't do it!
Depends on the food. Beans: fine. Tomatoes: fine. Coconut milk, water chestnuts, bamboo shoots, mandarin oranges, and cherry pie filling: all fine. I'm probably forgetting a few others that I'll eat, but pretty much anything else from a can repulses me.
young ladies drinking 'sweet wines'--ha!
"Poo," how very eloquent.
Thank you, @Amandarama.
First of all, young wine people may be few and far between in your circle of friends, but I know quite a few of them.
Second of all, I am a "young lady," (I absolutely despise that phrase), and I do not drink wine coolers, nor do I feel the need to "giggle" at those who do. As Amanda said, some drink these beverages just to get drunk. Others drink them - and I suppose this is big reason while they appeal to younger drinkers - because they are cheaper than high-end wines. Others simply prefer the taste. While generally I'm not a fan of sweet or fruity wines, I have tasted several fruit wines that were very well made. Just because your friend's purchase was a blackberry wine doesn't mean it's bad or "simple."
And when did "simple" become a bad thing? Food and drink has become way too complicated lately. I wouldn't mind a return toward more simple fare.
Cook the Book: Scallops with Slivered Asparagus and Lemony Wine Sauce
I thought Deborah Madison was vegetarian.
Zuccini in Chili
I think the slight sweetness of the flesh and the bitterness of the skin would work nicely with chili spices. You could saute it first and get some lovely carmelized bits to add some extra depth of flavor. That would also get out some of the moisture. I'm sure that regardless of what you do the the zukes, they'll be a yummy addition. Let us know how it works out.
Funeral Food
There is nothing weird about bringing food to a funeral. There is something very strange about food being your priority when a loved one is dying. If I die of a terminal illness, I sure hope my niece spends her time at my side or comforting her mother for the last few days, sans her laptop and cookbooks.
Funeral Food
@CatBoy I don't believe Madelyn was saying it was weird to be helpful before someone has died. I believe the point was that it's weird to be concerned with the food at a funeral - especially to the point of spending several days planning a menu and soliciting feedback - when a person is still living. That's what's morbose.
Funeral Food
@Madelyn, I'm right there with you. I have been in similar situations, (a loved one coming to the end of a terminal illness), and food was not even a blip on my radar. I can't imagine spending the last few days worrying about food. I know everyone handles these things differently, but this thread seems obscene to me.
Watch It With Us: 'Top Chef Masters,' Episode 10, the Season Finale
Yep, he's a pig. Which means he'll probably stick around for awhile.
Watch It With Us: 'Top Chef Masters,' Episode 10, the Season Finale
Anyone else tired of Chiarello talking about telling stories?
Watch It With Us: 'Top Chef Masters,' Episode 10, the Season Finale
Was he the one who didn't know what seitan is?
Watch It With Us: 'Top Chef Masters,' Episode 10, the Season Finale
You boys can have your thousand bucks at WF. I want dinner with Tom.
Pastry Dough Help
More water.
I like Julia Child's food processor pie dough. It's fool proof and comes together in under 5 minutes. I have converted many pastry-phobics to fearless pastry makers with that recipe. If you are interested, I'll post it tonight.
Preview of Tonight's 'Top Chef' Season Six Premiere in Las Vegas
I love love love Tom, but omg, the vest. It's hard to take him seriously in that.
When Is It Socially Acceptable to Share Food?
I'm definitely a sharer. When I eat with friends or family everything is fair game; usually we'll order a bunch of things that everyone likes so we can all try several dishes. But I recently discovered that not everyone operates that way. I was eating with a big group of people I had not eaten with before. One person and I were trying to decide between the same two dishes. I suggested we each get a different one and then share. You could hear a pin drop. My bad.
For the laddies- Hottest Food Network Dude?
Does it have to be someone who is currently on FN? If we can go way back, then Rocco Dispirito.
julie/julia
I saw it last night. The Julia parts are wonderful, the Julie parts are mediocre at best. Julie's character is pretty tough to take, there were definitely moments I wanted to smack her around a bit. But Meryl Streep and Stanley Tucci were amazing. As other have said, I would have been very happy if the movie was only about Julia. This is the first time I have ever thought this, but the movie was MUCH better than the book. Probably because the book was about the needlessly melodramatic, bratty, self-centered Julie, while the movie was mostly about Julia.
Hush Puppies
Ha ha, yes, you never forget a really great hushpuppy. I've never made them at home because I don't fry. A lot of place that make them sell their mixes; if the place you ate at has a website, you can probably buy their mix.
What do you do with Tomatillos?
@myrnie That would be very funny! Mabye accompany it with some tomatillo chocolate chip ice cream and some tomatillo cobbler.
What do you do with Tomatillos?
I wonder if the person you got them from was trying to use tomatillos in their ground cherry recipes? They must have ended up with some interesting concoctions!
What do you do with Tomatillos?
Are you very certain your seeds were labeled incorrectly? Ground cherries look lot like tomatillos when they are still in their little paper covers. Check google images to confirm.
If they really are tomatillos, I would make a ton of salsa and can it.
Not digging the ad redirects
Zwinky got me a couple times yesterday and the "skip this ad" button didn't work. Had to back up and try again.
For the laddies- Hottest Food Network Dude?
HA! HA! OMG! some of these posts are freaking hilarious! Thanks!
okay...I have a serious thing for Chris Cosentino...always liked him on the Next Iron Chef...
Aaron is pretty yummy too....Has anyone seen his tats before???
Do Singles Bars Exist in NYC?
I second Thomas_Traveler's post... as a 40-year-old (not unattractive, employed, divorced) woman who would love to meet a guy in his 40s and hasn't a clue where to start. Where do decent single or divorced men in their 40s hang out? Is TEdward's list valid for someone like me?
For the laddies- Hottest Food Network Dude?
The Deen Boys, Bobby and Jaime, are adorable! They got my vote!
For the laddies- Hottest Food Network Dude?
If there's a hands down, all around winner - and I'm not saying there is - it's Alton Brown. He's smart. He's creative. He's talented . And he's adorable. .
For the laddies- Hottest Food Network Dude?
Aarón Sánchez is just perfect.... he is so funny, talented, and down to business... I love his laugh... and the serious face he pulls on "Chopped" when he has to judge. I wish him the best. xoxox
What's Up With All These One Word Answer Postings?
I just started on this site because I was getting bored with another popular food blog, unfortunately for the same reasons you are all unhappy about here. I am looking for plenty of new content to enjoy each day and comment about, the caliber & quantity of food discussion to educate me or questions about food prep, baking, etc, that I could share some info and offer help to those posing questions or trying to learn.
What's Up With All These One Word Answer Postings?
@janaatwg--- This WAS NOT meant to be a "nasty thread". I was curious as to how other SE'Rs felt about the recent, shall we call them, the twittering on the site?
I also, have not been here for a lil while. Things just got too nasty.
This is a GREAT site, one of the few a 10 year old used to be able to go on and gain insight, as well as foodie education.
That's really what my post was about.
What's Up With All These One Word Answer Postings?
well said Ed: I believe majority of us agree and are Seriously Greatful for the community!
Excessive pride! :D
For the laddies- Hottest Food Network Dude?
Arron Sanchez is my choice. So cute and adorable. He's the highlight of chef vs. city :D
What's Up With All These One Word Answer Postings?
Well. I go away for a few days and I come home to this. Kids! I love the truly 'foodie' threads and am entertained by the not so intellectual ones and often engage in commenting on both sides. Ed is right that this should be an open forum for both. I don't like the snarkiness or judgemental comments, but in a world with all kinds of people this is what you encounter and I imagine that at facebook it will evolve with the same. If you don't like the thread pass on by. Those threads often don't get a lot of activity. If they do it is of interest to someone. I love Anthony Bourdain, Iron Chef, Alton Brown, Paula and so on. I have a lot to learn and have done so through these folks and from a lot of you as well. (My last post on sweet tea netted me success in good iced tea. What more could I want?) I have a very complicated and difficult life and I come here for fun. Most of the time I get it. This nasty thread was another disappointment. @GranFan we should have lunch:-)
Ground flax as an egg-substitute in baking?
I use flax seeds all the time for eggs. It's a pretty good sub. As someone else mentioned, you might not want to use it for more delicately flavored stuff. I've not been able to use them in sugar cookies, for example. But I adore chocolate chip cookies made with them.
And if you do use them, I recommend a small amount of xanthan gum to help bind, because things intended to be made with eggs tend to be a bit crumbly without.
What's Up With All These One Word Answer Postings?
We are a world driven by the grammatical constraints of Twitter! Fewer words the better.
Oy!
Ground flax as an egg-substitute in baking?
I was just saying that flax seeds are a good source of Omega-3s (they also provide potassium, magnesium and lignans), regardless of personal taste preferences. :-) And "more" isn't excessive, we're talking one or two tablespoons (ground) a day.
Eating flax helps people who don't eat fish get Omega-3s, and eating flax certainly won't hurt those who still do eat fish.
Ground flax as an egg-substitute in baking?
Eating more flax seeds for Omega-3's?... I prefer the taste of fish to that of flax seeds, and I have the added benefit of not having to eat more to get what my body needs. As for fiber, I prefer to eat some nice vegetables.
Ground flax as an egg-substitute in baking?
Flax seeds are a perfectly acceptable source of plant-based Omega 3s (the body can convert it to EPA, you just need to eat more of it), and eating ground flax also gives you fiber, which is not found in any oil. Numerous studies suggest that flax seeds provide health benefits.
The page seems to provide a decent overview:
What's Up With All These One Word Answer Postings?
I am new here and just love SE, yes, some threads are boring so I just skim over them.
On the subject of more than one name, it makes it more interesting to talk to yourself. :o)
What's Up With All These One Word Answer Postings?
One of the many things I treasure about Serious Eats is that it accommodates a wide range of viewpoints. We are in a very real and meaningful way a community of food lovers. So the talk topics started by serious eaters will be a reflection of the community's diverse, inclusive, and hopefully welcoming points of view. That means that talk topics can and will be alternately light-hearted and substantial, funny and serious. Moreover, those same talk topics will sometimes require comments or responses that range in length from one word to multiple paragraphs. It seems to me that there are so many conversations going on on Serious Eats at any one time that our community members can always find a way to participate or not as is their wont. And I for one think that's something to be proud of.
Ground flax as an egg-substitute in baking?
I wouldn't get Omega-3's from flax period, I'd get them from fatty fish. The Omega 3's from flax are a type your body needs to break down and convert and in the process looses a boat load of the right Omega's.
Ground flax as an egg-substitute in baking?
I think two tablespoons of flax seeds per two dozen cookies would not give you Omega 3s! If you want fatty acids from flax, you keep whole flax seeds in the freezer, grind them the day that you plan to eat them, and mix them into smoothies/ cereal/ yogurt, etc.
Ground flax as an egg-substitute in baking?
Two excellent reasons for you @katrina. I on the other hand, don't know any vegans, or anyone with egg allergies. Lucky me!
Ground flax as an egg-substitute in baking?
@pavlov: I most commonly use flax if I'm baking for vegans or people with egg allergies. Two pretty good reasons, I'd say.
Ground flax as an egg-substitute in baking?
What's the point to using flax seeds? Did I not get the damned memo on this?! Please for the love of Pete tell me this isn't for omega-3's!
Ground flax as an egg-substitute in baking?
We make oatmeal cookies using ground flax seeds as well as whole flax seeds. I had never heard of it being used as a substitute for eggs, but, ironically, we don't use eggs in this recipe. Hubby has some cholesterol issues, and my daughter is a type 1 diabetic. So, even though "carb free"
is a great way for her to eat when sugars are up, her cholesterol was also creeping up.
Hate to admit this, but, nothing in this recipe is measured and it comes out great every time. I just keep stirring, and adding till it feels right.
oatmeal( old fashioned oats)
flax(both ways)
brown sugar--About a cup I guess
dried cranberries
milk
baking powder
baking soda
wheat germ
nuts( our favorite is toasted pine nuts)
whole wheat flour
1 half stick butter
salt
Cream butter and sugar. Combine all dry and add to sugar. Milk goes last,
Stir in nuts, oatmeal and cranberries. 350 for 10-15 min.
What's Up With All These One Word Answer Postings?
wow. just finished reading the ˆˆˆaboveˆˆˆ posts.
I don't think I would step so far as to go with another SE alias
I enjoy the mindful and the mindless chatter most of the time.
@chisai - I have noticed a "drier" amount of interesting talk-pics lately as well. I don't visit as much as I used to. But I still heat you seriousEats!
What's Up With All These One Word Answer Postings?
Well if someone posts Coke vs Pepsi what else do you want, a book about why, would it make a difference, would the book change people minds because they now see the light as to why they have been drinking the wrong brand all these years? But I see your point on most of the posts with the one word asnwers.
Recent Posts
Veg Mothers' Day - Thanks for the Ideas
Posted by ProfessorChaos, May 11, 2009 at 10:12 AM
Need Vegetarian Mothers' Day Dinner Idea
Posted by ProfessorChaos, April 29, 2009 at 12:38 PM
Recent Favorites
Cook the Book: Balsamic Onion Marmalade
Posted by Grace Kang, April 9, 2009 at 12:59 PM
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I've heard about it working well, too, but I haven't tried it. I'm not sure about it being undetectable. To me, ground flax has a pretty strong flavor. In cookies with a lot of flavor or in something with whole wheat flour you probably won't taste, but I think you would notice it in something with a delicate flavor like a butter poundcake.
And a lot of people really like the flavor of ground flax, so even if you can taste it that might not be a bad thing.