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Come on in 'The Kitchn'
I made these today after reading the post =)
Three types: one with white chocolate, one with dark, and one covered in cocoa.
Can anyone experienced w/ chocolate explain why white chocolate just does not want to melt a lot, especially compared to dark?
Dear AHT: 'A Humble Submission ...
Now I would put the mayo on the bottom bun to prevent bun disintegration.
Perfect Homemade French Fries??
I also agree with the double fry method. However, after the first fry, spread the potatoes out on a baking sheet and deposit them in the fridge for a few hours so the surface dries off.
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University student in need of help - living on my own!
Posted by browntown, July 3, 2009 at 7:47 PM
Does black chicken intrigue you or scare you?
Posted by browntown, August 13, 2008 at 4:07 AM
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Recent Comments | Response to Comments
University student in need of help - living on my own!
Thanks for all the tips seriouseaters,
I really found the ones about setting ground rules helpful, as it can save a lot of hassle in the future.
@PeanutButter: I'm at Greenbriar. I wasn't into the commute so I picked Greenbriar as my first choice, although Solin was one of my top choices too.
@toasteebagel: Thanks! I think I'll be in school for a long while to come too.
@HeartofGlass: Yep, I'm of Indian descent. The sad part is I can cook almost everything else, to a satisfactory level at least, except for Indian food. Good idea about the "cooking nights".
@CJ McD: Thanks for all the recipes. Those kinds of staple recipes will surely come in handy.
Come on in 'The Kitchn'
I made these today after reading the post =)
Three types: one with white chocolate, one with dark, and one covered in cocoa.
Can anyone experienced w/ chocolate explain why white chocolate just does not want to melt a lot, especially compared to dark?
Dear AHT: 'A Humble Submission ...
Now I would put the mayo on the bottom bun to prevent bun disintegration.
Perfect Homemade French Fries??
I also agree with the double fry method. However, after the first fry, spread the potatoes out on a baking sheet and deposit them in the fridge for a few hours so the surface dries off.
What to do with an excess of spicy tomato soup
you could use it instead of water to make rice with, stir in some shrimp/andouille/chicken, and you're good to go.
Liquor in Cakes Yes or No?
It should work out, try it.
If not, you can always drink it =)
Dear AHT: Best Burger in Canada Is at Peter's Drive-In
Know any good places in Toronto?
An Apple a Week: Chunky Pear Applesauce
4 apples, sweet and mushy (such as McIntosh)
6 apples (such as Anjou)
1 tablespoon of cinnamon
1 teaspoon vanilla
Do you mean pears?
Whey Low -- anybody using this stuff?
according to them, it's a mixture of glucose, fructose and lactose. I don't know, however, how they got it to contain only one calorie per gram
Why Pepperoni Pizza Sucks
I think sausage is under deeper scrutiny, because only good sausage on a mediocre pizza will benefit the pizza. Otherwise, the mediocre pizza will stay mediocre, perhaps with more meatiness.
Since I live in such a huge Punjabi diaspora in Canada (Brampton). the pizzas here can be gotten from Pizza Depot (a local chain) topped "Indian Style" with extra garlic, as well as chilies, ginger and cilantro. Needless to say, it's very good.
As well, Pizza Pizza has tried to cash in on this trend by offering pizzas with a chicken tikka masala sauce instead of a regular pizza sauce. It's satisfactory, but other pizza places (see above) have much better tasting pizzas.
Nas's 'Fried Chicken' Song
The busta rhymes verse is metaphorical magic.
"The flies in my stomach, when I laid eyes on you, or was it infection manifesting"
There's another verse about his fingers and a funny fragrance that I won't paraphrase here. LOL
Pro-HFCS Ads: Do They Bother You?
HFCS is creeping its way up to the Great White North as well. I usually buy sugar-free rye bread, but I decided to go after the multigrain bread, and the ingredients listed: "sugar and/or glucose/fructose". I've since noticed soft drinks, granola bars, and other baked goods (except for Dare cookies - try the double fudge) contain this notation, so we, as consumers don't even know whether it's sugar or HFCS. I can usually taste it in soft drinks and other goods where sweetness is the primary flavour, but its use as an additive is really unnecessary.
I've since reverted to buying house brand colas and drinks, which always contain only sugar, because they taste so much better.
mobile problem
I had a question related to SE Mobile that was the opposite:
Would it be possible to have a user account related setting or cookie to disable mobile mode (because going on SE takes me to the mobile site on my ipod, but I always prefer going on the full site).
Is Ketel One considered a premium vodka?
Stolichnaya is good too.
Ok, so what would you NOT eat?
Balut
Andouilette/Chitterlings
Everything else is fair game.
Foods We Loved as Kids, Maybe Not as Adults
I remember when kids in my school were sniffing pixie sticks. Needless to say, they were banned afterwards.
Okay canners, preservers, picklers, jammers....Let's hear it!
I get too lazy to can, so I just make peach butter and it lasts a few weeks in the fridge.
Take peaches, do not peel, just halve and seed.
Place in pot in one-two layers (if they don't fit, use bigger pot)
Add about a half inch of water, just so the peaches facing the burner do not burn.
This is also the time to think spices, cinnamon, cardamom, cloves, even chili powder (I tried it, it was pretty good). Add whole spices to your preference to the pot.
Simmer uncovered on low, stirring every 4-5 minutes, until peaches soften to a mushy consistency.
Don't worry about the water, it will evaporate.
Strain the peach mixture through a mesh sieve. Discard spices.
Turn the heat to medium-high, add the strained peach puree back to the pot.
Add sugar to taste (usually one part sugar to three parts peach puree).
Stir vigorously until quantity is reduced down to half.
Let cool in the refrigerator.
You now have peach butter.
How Do I Make It Safe?
It can never be a 100% but here are some tips you can use:
Keep it protected (preferably wrapped).
Ship according to the calendar.
Make sure that the container is not contaminated with other previous jams/jellies and is perfectly clean.
p.s. This post was sarcastic, just so you know, I've never canned anything acidic in my life.
What's going on with the Food Network?
I think FN should inspire home cooks to be better, and if not better, more innovative, and even if not that, different than their daily bread and butter cooking. Something like Ina, or even Giada (her recipe difficulty is lower than her top, but they usually turn out pretty good), or Alton, where you learn something new, and not have to watch an old woman grope other party guests in a drunken haze.
a menagerie of questions!
4. Equal parts tomatoes, cucumber, feta cheese, red onions. All cubes in roughly the same size, except the Onions if they are too pungent for your liking. You could add lettuce if you like (I usually don't).
For the dressing:
1 part lemon juice
2-4 parts olive oil
chopped oregano
Minced garlic
some yogurt if desired (1 part)
S&P
If you like, you can add more yogurt, lemon zest and garlic to the dressing and use as a marinade for the chicken.
Food souvenirs from India?
As well, I found the address for the best laddoos in India. coincidentally, I had the box at home. It's:
Banarasi Mistan Bhandar
128/4 D Block, Kidwai Nagar Main Rd.
(near hanuman mandir), Kanpur
Food souvenirs from India?
I spent my childhood there, and most spices or spice blends are cheaper here than they are in India for the same brand, but I live in Brampton, Canada where the population is predominantly South Asian so that might have something to do with it.
When you go to Jaipur, make sure you get the Dal Kachori. It's a deep fried flatbread stuffed with lentils. Wash that down with some sweet lassi. Rajashthani lassi usually has some sweets floating around in it making for a great dessert/drink in one.
When you go to Delhi, make sure to go to the Roopak spice store in Karol Bagh, because you will see just about every spice, spice mix, and spice blend in the Indian culinary universe there.
Be sure to pick up Amla Murabba, which is gooseberries preserved in syrup. They are usually available in most grocery shops, as well as the Roopak store.
Quanities for Breakfast
I would have more than 35 of bagels, coffee cake, tea, coffee, and OJ. As for cream cheese and granola, stick with 35 because people are not likely to have more than one serving of those items. Yogurt and salmon would probably do with 25-30 servings each.
I finally found mangosteens!
^
That was my old account, and firefox auto signed me in it by accident., My apologies
I finally found mangosteens!
Oh yeah, the price was $5 per pound.
How do you eat your hot dogs?
Fewteeth.. I know you are probably long gone from here, but I'll ask anyway. What exactly is a "sewer beetle?" Something you invented?
What are your favorite St. Paddy's Day eats?
Anything with Guinness in it! Irish Stew is amazing.
What are your favorite St. Paddy's Day eats?
corned beef and cabbage! its one of my favorite meals. and of course making cold sandwiches the day after! yum!
Fake chicken
I'm jumping in late so I'm going to ignore that tired debate about food choices, morals, and that obligatory mention about the militants who force their beliefs down everyone's throat (because that's not tired and applicable to every known culture and group in the world).
And say yes, I do think it would do well. Mostly because vegans and vegetarians alike are in the end like most other people: occasionally going to want the cheap, dirty, and fast food option. Unfortunately, there are virtually no options (can't even get fries at most places).
You make a reliable option happens, and it could taste like crap, and it would do well. Want to argue that?
Can't argue this place's success:
www.veggiebite.net
Over 149 Yelp reviews with an average of 3 stars, but is that place ever packed all the damn time.
Pro-HFCS Ads: Do They Bother You?
check out these anti-HFSC and pepsi spoof advertisements, hilarious!!!
Pro-HFCS Ads: Do They Bother You?
New research published in Environmental Health has revealed that high-fructose corn syrup (HFCS) is contaminated with the toxic heavy metal mercury. That means that many of the products using HFCS may also be contaminated with mercury.
"Most people don't know how high-fructose corn syrup is really made. One of those processes is a bizarre chemical brew involving the creation of caustic soda by exposing raw materials to pools of electrified mercury in a large vat. Through this process, the caustic soda gets contaminated with mercury, and when corn kernels are exposed to this caustic soda to break them down, that contamination is passed through to the HFCS.
Another toxic chemical, glutaraldehyde, is also used in the production of HFCS. It's so toxic that consuming even a small amount of it can burn a hole in your stomach."
Read more at: http://www.naturalnews.com/025442.html and
http://www.naturalnews.com/News_000702_high_fructose_corn_syrup_mercury_contamination_Corn_Refiners.html
Give me good old sugar any day...
Pro-HFCS Ads: Do They Bother You?
First, mad props to ilovebutter for breaking it down in such an accessible way. 3.9 GPA for good reason!! *applause*
Anyway, I would feel better if I knew what happens to the corn to make it HF... is it born that way (even through genetic engineering, which, in the olden days they called hybridization), as in are the actual kernels grown sweeter compared to other corn, or... is there some kind of toxic chemical added during refining to bust up the molecules and tip the balance to bump up that 5% of additional fructose? It would make a difference to me.
But, barring the scary artificial intervention above, based on the apparent chemistry of it, I don't see a huge problem. And, before I get lynched for that, yes -- there IS too much sugar everywhere. Duh. Extra caution in every way is totally advisable. That said, I can see the industrial appeal for soda makers wanting a smooth consistent syrup that stays dissolved when the drink is cold. I can also see why it's in baked goods... because... sweeter sugar means more excited yeast, no? Resulting in fluffier bakery?
And using corn is cool! Go USA! We know corn, we brought corn to the world! Sugarcane, a little trickier, but we do have dibs on Hawaii, so, I suppose we have a friend there. I suppose we could also squeeze beets or carrots for it, but... that seems like it would be more difficult (involving even bigger nastier factories). If we weren't doing it, surely there would be someone selling us high-fructose rice syrup at a huge markup. Everyone acts like trying to make money is evil. I'm sure that all but the top 5% of the people who work for those companies are people with families, who care what happens to them. Until we can switch to socialism, it has to be that way.
Anyway, I'm not going to bring my own organic ketchup and home-baked buns to an Indians game. And if I'm somewhere where we shouldn't be drinking the water, I'd now feel better off picking a soda with HFCS over a diet soda with artificial sweeteners, which I couldn't have said BEFORE I read this article. (...and ILB's insights.)
Pro-HFCS Ads: Do They Bother You?
funny, I thought I'd read it all after the first ten or twelve, but Johnnyc, ya got an interesting point. Lotsa people that didn't know they should be asking that question are now asking that question: what's wrong with hfcs?
And the youtube mock-up was pretty good, too...
Pro-HFCS Ads: Do They Bother You?
HCFS Contails mercury:
http://www.facebook.com/ext/share.php?sid=59203968973&h=7n6QC&u=Dk3qX
It is Fructose. Baad: Fructose requires a different metabolic pathway than other carbohydrates because it basically skips glycolysis (normal carbohydrate metabolism). Because of this, fructose is an unregulated source of “acetyl CoA,” or the starting material for fatty acid synthesis. This, coupled with unstimulated leptin levels, is like opening the flood gates of fat deposition.
Linked to Diabetes:
http://www.sciencedaily.com/releases/2007/08/070823094819.htm
Diabetes is a KILLER. People with HIV live longer.
HCFS is bad for the economy:
orn farmers get the majority of the funding given to farmers each year from Congress, mostly because they are horribly organized and hire lobbyists to bribe politicians into voting for pro-corn bills and spending. Imagine if all of that money was being spent giving children food education, or education in general. With all of the money going into these factory farms, very little of it is going to your local farmers and thus, very little of it is going into your local economy. Even if you buy it at your neighborhood grocery store, the dollar gets passed away from you, and toward people who don’t even need more money to begin with.
HCFS is bad for the environment: after cotton, the most pesticides in the US are used on corn. All of those pesticides get passed along to you through soda, candy, peanut butter, and even some crackers and salad dressings! Yum… Plus they get passed along as run-off into oceans and water systems that people use for drinking and bathing.
HCFS sucks, and the people that made those ads are evil asshats, like those Corporate Terrorists from Monsanto that sued the guy who put "No growth hormones!" on his milk cartons.
Grilling: Tacos al Pastor
Can you use a blender in place of a spice grinder?
Pro-HFCS Ads: Do They Bother You?
I disagree with a lot of you people in the comments section saying that the corn refiners association is protected by the first amendment in the same way a person is - but I do believe the content of these commercials is within their rights however misleading they try to be.
Fortunately, the corn refiners association basically screwed itself over by spending 30 million+ on their national campaign. It has been notoriously mocked on the internet and only brought the HFCS issue to to forefront of the news and our collective consciousness. The commercials seemed really fake and corporate - not exactly the way to convince people nowadays.
They have paved the way for new beverage companies to emerge and fill the consumer need for an alternative to high fructose corn syrup - I've seen many new websites dedicated to this issue, like stophfcs.com and vivi
as the issue gets more attention and more products emerge as alternatives, people will begin to shift towards healthier products.
Anyone else peek at the spoilers for TNFNS?
Only program worth watching? Good Eats with Alton Brown, you can actually learn something.
Quick. Ideas for recycling leftover fries?
I have been looking for a recipe on potato soup that uses left over french fries and potatoes. Anyone have any ideas? It was the best tasting potato soup I have ever had.
Why Pepperoni Pizza Sucks
ALthough plain cheese is always appreciated, I make 2 special pizzas that my family enjoys. One is buffalo wing chicken with pepper jack cheese,and the other is smoked mozz with sweet sausage and roasted red peppers.
Why Pepperoni Pizza Sucks
Feta cheese with tomatoes fresh out of the garden and kalamata olives sprinkled over a round of dough brushed with olive oil, minced garlic, greek oregano and a thin layer of mozzarella cheese is one of my favorite summer time pies. Even better when it's done on the grill.
Why Pepperoni Pizza Sucks
smoked, thin-sliced ham and green olives...yum
And I make my own pizza at home
Besides plain cheese, the above mentioned are great for a change of pace
Why Pepperoni Pizza Sucks
No pepperone, love it uncooked with cheese & crackers or antipasto, but not on pizza, overpowers everything else. Same thing with bacon. Good sausage meat or plain cheese for me. And don't even start with those cowpies from Chicago!
Why Pepperoni Pizza Sucks
Sausage, chicken and cashew. When the cashews get just a little burn on 'em, oh yeah baby!
Why Pepperoni Pizza Sucks
I agree. Why is pepperoni the default ingredient?? I just think it's the most fun to say. Pepperoni.
Funny remarks you can re-use
When we'd clean our plates, my grandmother says "A soldier's coming home." I think it's a rationing term, but I use it all of the time.
Funny remarks you can re-use
i'm a teacher and when a student starts whining i say "want some cheese with your wine?" or i hold out a cup and say "pour your wine in here and bring me your normal voice" - both ususally bring about a laugh from said student. or i'll look dumbfounded and insist "i'm sorry i cant understand you. i dont speak that langauge". all must be said in a calm and quiet tone.
Funny remarks you can re-use
@Kerosena--my take on that one is "We'll jump off that bridge when we get to it." I think I heard that one on Buffy.
Funny remarks you can re-use
"________ was crack-a-lackin' lip smackin' good." Said by my 14 year old son, usually involving something with melted cheese, hot sauce or bacon.
Funny remarks you can re-use
Not food related, but once when I was a preteen and had my Father's ear, I was blathering on about silly things, who wore this and who wore that,etc. then I told him what this cute boy said and asked Dad what he thought, Dad looked at me in a long suffering way and said, "My dear, it leaves me at the point of indifference, bordering on the supernatural." I have used this phrase many times to my own children and grandchildren.
Funny remarks you can re-use
Not food-related, but the first time I heard "That dog don't hunt" I almost wet myself from laughing so hard.
My stepdad used to say that. Sometimes he would change it up to say, "Not only will that dog hunt, I can smell the rabbit cooking!"
Also, the one I constnatly heard growing up, and one of my favorites to now use on my own family in response to the oft-repeated query,
"What's for dinner?"
"Food."
And if you're my mother and I....
"What KIND of food?"
"Good food."
"What kind of good food?"
"Mom's good food."
"What kind of Mom's good food?"
"Mom's homemade good food."
ad infinitum
Recent Posts
University student in need of help - living on my own!
Posted by browntown, July 3, 2009 at 7:47 PM
Does black chicken intrigue you or scare you?
Posted by browntown, August 13, 2008 at 4:07 AM
Watching food shows for the chef, not the show.
Posted by browntown, April 12, 2008 at 8:28 PM
Calling all athletes! Energy-boosting foods needed
Posted by browntown, February 24, 2008 at 8:41 PM
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Thanks for all the tips seriouseaters,
I really found the ones about setting ground rules helpful, as it can save a lot of hassle in the future.
@PeanutButter: I'm at Greenbriar. I wasn't into the commute so I picked Greenbriar as my first choice, although Solin was one of my top choices too.
@toasteebagel: Thanks! I think I'll be in school for a long while to come too.
@HeartofGlass: Yep, I'm of Indian descent. The sad part is I can cook almost everything else, to a satisfactory level at least, except for Indian food. Good idea about the "cooking nights".
@CJ McD: Thanks for all the recipes. Those kinds of staple recipes will surely come in handy.