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Ruffles1

Herbs and heat v. medicinal properties

Thanks much. V. helpful! Will check out the links.

Candy-making -no sugar or Sorbitol?

That's exciting. I'll be sure to check them out. Thanks!

Candy-making -no sugar or Sorbitol?

Thanks for asking. I would like to make hard candy.

calcium from egg shells?

Sounds great, Danbuilder. I might get to try both ideas. Thanks to you both.

calcium from egg shells?

Thanks much! That's v. helpful.

wedding -pre and post receptions - food, drinks?

Thanks, everyone. It's very, very helpful to get your thoughts and compare with what the hotel planner had to offer this afternon. We haven't settled on the "pre-" yet. But for the "post-" since it will be held in a suite, we have to use the catering menu. "Passed out" h'ors d'oeuvres are more expensive than "display" at a table. She said our limit (to have something that looks ample) is 2 displays, given 25 people who will likely come to the suite of the 150 at the wedding. Assorted cheeses and either crudities or Mediteranean blend (olives, marinated veggies, humus, tabuleh, pita, etc.) is where we are. For 25 people, it will cost $500 for the two "displays," if you can believe it. Plus another $325 for coffee, tea, sodas. Anyway after the hotel is done with its part, we'll have frit, nuts and candy. We would have brought our own everything, but we have to be ready at 11 on Sunday, so not much time to hustle with the food beforehand.

how do you make candy from herbs

Thanks again, PlumGaga!

how do you make candy from herbs

Thanks to everyone! A "Modernist" ingredient is a possibility, for sure. Love the idea of "herbal gummies." PlumGaga, your idea sounds great. But I am not exactly sure how to do what you are suggesting. Would that be herbs, tea and gelatin? Is there any way that I could create something like what you are suggesting that would not have to be refrigerated? Wondering how adding honey to the mix might create something that is chewy, perhaps, without being refrigerated, do you think?...this may be getting exciting!

how do you make candy from herbs

Thanks for asking for clarification. I would like to make some hard candy from these herbs. I combine them into a tea - as you probably know, that's v. healthy for lots of things. But that's not very portable. So I'm thinking that hard candy would do it. I've never made hard candy before, so I don't know what goes into that. Hope that clarifies some.

saffron threads -

thanks!
*where do you buy a scale to weigh milligrams?
*any bad side effects if you ingest more than 30 mg of saffron?

do you need to refrigerate cooked oats?

thanks for the suggestions.

I tried baking small oatmeal balls for about 20 minutes - they never dried out fully on the inside. So I think I'll flatten them cookie style - and that should do it, I hope.

do you need to refrigerate cooked oats?

Mmm...I hadn't thought about salt, but that sounds interesting as a preservative. I don't usually put anything in my oats when I eat them in the morning.

I was just thinking that oat balls would make a cheap, filling, nourishing snack any time during the day as a serious alternative to chips, etc.

Favorite brand of tofu?

If I were to buy tofu, 1) what are the elements I would be looking for - freshness and what else, and 2) what are its best uses?

I only know about tofu from tiny bits of tofu in miso soup (I think).

Do you like to read cookbooks like novels? Which ones?

Just wondering what it means to read a cookbook like a novel. Could you be specific. From the delighted replies above, this sounds like an "in" thing. I just have no clue.

Cold Pizza - Yes or No?

Wouldn't mind eating it cold. Sounds pretty good, actually.

But I think it depends on what's on there - w/ sausage or pepperoni, no. Just about anything else would be OK.

From rags to paper towels

What kind of sanitizer is used on rags and what is used in the bucket of water where the knives soak?

From rags to paper towels

Dear Shecooks:
About Whole Foods - that's the supermarket deli I mentioned. And that's where they use the rags...but maybe not at your WF deli.....

Dear Jlweber:
That's an encouraging thought about the disinfectant, though I sure hope it's not bleach!

Dear Lorenzo:
I'm thinking that substituting the rag frequently would not be enough, though it's at least a beginning. Also, I'm thinking that rag on the kitchen counter isn't the same as a rag to clean the slicer which touches the meat that will go into my stomach.


sexy food suggestions

Hi Emily,

Thanks much for posting the original article b/c I too kinda felt left out of the grilled cheese in-joke. Was the joke obvious or am I missing something...not sure, kinda slow on the uptake.

My husband loves homemade chicken soup. Not particularly sexy food...but after he eats it, he feels great. BTW, I love to hear him tell me, "Thanks for a wonderful dinner," when he has enjoyed it. I am not the best cook by far, but he says it often enough. So, in addition to sexy foods, I would like to add feel good words.

Herbs for winter blues?

I am wondering about "smelling" herbs, which Avaryne mentions. How do you get the maximum benefit from inhalation. I find I can barely smell them; that also applies to essential oils like lemon, grapefuit, lavender. But maybe that's just me - or maybe there's a right way and a wrong way, or maybe the right kind to buy.

Also, if you are buying herbs and/or essential fruit and veg. oils, where is the best place (read "reliable") to buy them.

Do you refrigerate beans?

Thanks much to both tapioca and lemonfair for the info!

Lemonfair, in answer to your question about proportions, I just open one can each of kidney, garbanzo, and lentil. I use a couple of big carrots or more for the crunch factor. I mix in nuts right b/f serving, so it's just a few.

This mix (other than the nuts) is also v. cheap b/c it's under $1 for kidney and under $1 for garbanzo, and about $2 for lentil. I am not sure who else has the no-salt, but I buy the 3 types of beans at Whole Foods. I use the generic brand for kidney and garbanzo.

BTW, this has helped me enormously with cravings, which come on v. strong with the winter blues. Now, if and when I have a craving, I take 2-3 spoonsful of the mix and that's the end of it. I think it must be the protein and iron that kill the cravings.

Are you game enough to eat chitlins or tripe?

I have never eaten tripe. But my mother used to insist on calf's brains. Unbelievable yukkiness!

Would you bring your dog to a restaurant?

Well, the combination of dogs and restaurants works for the French - al fresco or inside. What's our problem? especially when we're talking about a trained dog.

Help! Have I been Lamboozled?

I agree with the above. Plus, I wonder whether if it comes from the meat department, one could ask to have the package opened. Maybe that's not realistic, but I get somewhat antsy when I can't see what I'm buying, esp. if it's not from a recognizable source. Well, anyway, it may be worth asking.

Peppadew

Please...what is peppadew?

(I don't live in NY, so can't answer your question)

Do I have a cheese problem?

I just have one kind of cheese - and it's zero fat. It's most unfortunate b/c I adore cheese. But I am wary of the cholesterol, etc. And if I had several kinds I would just devour them. I miss cheese a lot. I am surprised, though, by how many different kinds the people who have commented have on hand. I can have a virtual cheese feast just reading about it.

Turmeric: Must it be cooked?

Hi,
I understand that turmeric has lots of health benefits and has been used for thousands of years. If I want to use powdered turmeric, must it be cooked or seeped first. Or can you just sprinkle turmeric on a salad, vegetable, or meat after it has been prepared?

Herbs and heat v. medicinal properties

Lots of herbs have medicinal benefits as alternative medicine. Just wondering whether the herbs lose those properties when heated...and at what temperature might that happen. I am thinking specifically of rosemary, ginger, turmeric and cinnamon.

wedding -pre and post receptions - food, drinks?

My daughter is getting married on a Sunday, mid-day. We are hosting a reception Saturday, 3-6, and after the wedding lunch on Sunday from 4-7. Both receptions will be at the hotel where guests are staying. Saturday is an open bar in the bar area. Sunday is in a suite. What do you suggest for food platters and drinks on Saturday? What do you suggest for food platters and drinks in the suite on Sunday? (for Sunday drinks, please let me know if you have brand names in mind!) Thanks so much!!!

home-made chicken soup & cholesterol

I am wondering...

Had home-made chicken soup at the Chinese restaurant with added veggies (still-crunchy and colorful carrots, broccoli, mini corn, Chinese peas). It is a very clear soup cooked without the skin - only the chicken and bones make the soup, they tell me. I didn't even taste salt or pepper. Yummy.

How much cholesterol do you think that soup has? Good or bad cholesterol?

(cleared up my sinuses, so less snoring!)

Bone-marrow soups & broths

Hi everyone,

Does anyone have quick, simple recipes for bone-marrow soups & broths. I understand such soups are helpful in preventing-healing osteo. (and in Chinese medicine, these are useful for healing "kidney qi deficiency). Thanks.

do you need to refrigerate cooked oats?

I'm thinking of making oat balls as snacks to eat through the day.
But I wonder whether the oats have to be refrigerated once cooked.
I only cook the oats in water.
these are old-fashioned oats.

I called Quaker Oats, but they weren't so sure. They did suggest that you could eat the oats from the box raw or mix with nuts like a trail mix.

They also suggested their granola bars - but that has sugar.

Your thoughts?

From rags to paper towels

Just wondering whether anyone is concerned...
At the supermarket deli counter, they try to keep the slicer clean - but they wipe the slicer with a rag. Also, they use a knife to cut sandwiches after the knife has been standing in a tub of cloudy water with other knives. My solution is to say I don't want the first slice and to cut my sandwich with a plastic knife. Is anyone concerned about bacteria that accumulates on the rag and on the knife? Wonder whether they could wipe the slicer with paper towels and slice the sandwiches with plastic knives.

Red onions...in soup?

Can red onions be used in chicken-ginger soup?

I made chicken soup with ginger for about 25 minutes. The soup sat overnight and looked clear, great. Next day, I removed the ginger, then added chopped red onions, celery, and carrots and cooked the soup for another 45 minutes. The soup turned black - really! The red onions lost their color.

When I looked up "red onions" on the web, it said they lose their color in cooking, and if cooked (rather than used in salads), they should be grilled or cooked "lightly." I am wondering whether there is a health issue or problem when the soup turns black, as it did. I can tell you that it tasted delicious...and vavavum, I could feel the energy barreling through my body.

Herbs for winter blues?

Just wondering whether anyone uses particular herbs to combat winter blues. And if you do, do you get a plant and rub your fingers on the leaves, do you cook with the herb, do you smell it - what?

Do you refrigerate beans?

My question is about refrigeration.

I am combining some winter foods - kidney beans, lentils, garbanzo beans. The beans are out of the can and drained and I mix them in a bowl. BTW, there is no salt added in the kidney and garbanzo cans, and just a little for the lentils. I also add slightly cooked fresh carrots. I keep the combination in the fridge covered, and the combination lasts about a week or until we finish it. (when I am about to eat some of the mix, I add a few almonds, walnuts and a little Italians dressing) Of course, the totality is a VERY high protein mix, plus lots of other good stuff like calcium, iron, etc.

QUESTION: Can I take this mix to school or work without refrigeration? I am always a little nervous about not refrigerating food, but the cans don't seem to call for it.

Sweet...good for you, with no calories?

I love anything and everything that's sweet. Yup, a sweet tooth.
Of course, my body isn't happy about the calories. I don't eat/drink any artificially sweetened things.

Anyone know of a natural ingredient (or extremely easy to make sweet) that is v. portable, sweet, good for you healthwise, with few if any calories? Or is that just my dream of perfection?

Worms in fish!

I couldn't believe it. i went to cook a piece of fish, and there was this white very thin "stick." When I went to flick it off, it moved.
Yikes!

The fish department at the supermarket where I shop said Yes, there are worms in many types of fish. If the fish is v. fresh, you are more likely to notice. If the fish is frozen or cooked, the worms are dead.

I didn't grow up knowing this. My mother didn't tell me. My mother-in-law didn't tell me. Both very fastidious women with food freshness, etc.

I've been a big consumer of fish for all the health benefits. But lately, it's been tough to buy it. Also, I used to love sushi, but...

What do you know; what have you experienced? Tips?

A la carte...my carte

I like to eat out but what's on the menu often doesn't suit me for diet, dietary, allergy reasons. And if I'm with a group, I don't want to leave.

So I've found that I can ask to have something cooked the way I want it, and usually I can have that done. I've only had one restaurant that refused, and that's b/c everything they had was "pre-"done.

So, white wine instead of butter for baking fish, chicken grilled not fried, dressing on the side of salad, veggie substitutes, etc., etc.

What's the most unusual "my carte" item you've requested that's been honored by the restaurant?

By the bathroom or by the kitchen...

Years ago, a friend told me that in restaurants, they try to seat you first by the bathroom or by the kitchen when they are available b/c those are the least desirable spots, but they have to be filled. I thought that was strange, but that has proved to be pretty much true. Now that I am aware, I request re-seating.

Anyone have a similar experience?

Olive oil...why is it rationed in beauty products

I use olive oil a lot - in food, on my skin, in my hair, in my soap. I look for pure olive oil. It's terrific for health, for beauty, etc.

So I wonder why there aren't beauty products made strictly from olive oil. And when you buy products with olive oil in them, there's often just a tiny bit of it and a big deal about it.

Any thoughts?

(p.s. - does anyone know of beauty products that are primarily olive oil-based?)

How can you tell?

I've seen it mentioned on some Serious Eats posts that some vendors promote themselves or their products on Talk. I mention products I use or vendors I go to.
I am not a vendor.

How can you tell when it's a vendor who is chatting on Talk?

What is wheatgrass used for?

I know that wheatgrass is the same wheat grown and used for bread but cut when it is still green and only a few inches high. Whole Foods sells it as frozen, as juice, and as pills. And some people grow their own wheatgrass.

What are the uses for wheatgrass? What are people's experiences with wheatgrass?

Tricks and tips to clean out romaine, etc.?

I am always a little nervous about cleaning the romaine leaves and other such lettuce, as well as spinach. I keep washing and washing. Sometimes I just settle for buying the supermarket salad bar cut-up lettuce and spinach, although it costs a fortune, just b/c I assume they have high-power washers - or anyway, the lettuce and spinach look clean.

Are there any tricks and tips to making sure the lettuce and spinach are clean?

Can you tell personality by how the buffet plate is piled?

I like buffets and go to one fairly often. Sometimes I just watch to see how someone will arrange the food on their plate when they go through a buffet line. Especially, when it's the salad. Some people are pretty artistic about it. Some people are pretty "generous" (OMG!).

I'm curious about what that person must be thinking when he/she arranges the plate or what their actions say about them. Anyone else wonder, too? Any ideas-guesses?

Eating out at lunch - great...and cheap!

I love to save money on lunch, eat delightful food (plus save time on food shopping, when I bring my list) - and eat out, too.

Recently, I realized that there are supermarkets that have some little tables (either courtesy of the supermarket or courtesy of an in-store Starbucks) that help me do just that. I buy lunch portions at the deli (of course, I can specify the number of ounces, too), get bread or goodies from the bakery, add a fruit, whatever. I've been paying between $2.75-$4.50 for lunch.

Other ideas for goodie-but cheapie get-away lunches?

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