I've been reading up on this ingredient. It seems almost as dubious as MSG or HFCS, but not as well known. A true allergy is as real as a TRUE allergy to MSG, and I'm curious if any SE people have come across this issue. I want to use a sauce with XG in it in a bottled product I'm making, but wondering if I should avoid it, especially for the natural food market. Hmmmm. Thanks.
My familly is looking to retail farm products. Some retailers, natural food places, want "certified organic". Looking into the cost of getting certified makes me think it is a crock of s*%@! I don't get it - what started as such a good thing way back when has become a money maker for these organizations that "certify" according to guidlines set up by the government. How has it come to this? I can claim "organic" until I reach $5000 in sales. After that it would cost me around $800. EVERY year. Doesn't seem cost effective for a seal that would make consumers buy my product. It would take a lot more than $5000 dollars in sales to justify paying for this certification! No wonder it costs so much to buy organic at your typical grocery store. Again, How did it come to this?!?
Unless it is your job to start threads, 90% of us would probably agree that starting a topic is very selfish. The most obvious reason would be:
a. to gain information on a specific question, answer unknown
b. to get feedback on a general idea
c. to research current trends, products, style, etc.
There are also other reasons to post questions or opinions:
d. to spark conversation, and thus new ideas
f. to fuel our own creativity and that of others
g. to connect with people who share a similar interest
h. to share ideas with others that might have the same passion
i. to feel better about ourselves and what we choose to pass our time with.
I am sure other people have other reasons, but there are mine. To me, cooking is an art - an outlet for creativity, and one week I feel very creative, the next I might be very curious, the next I might be very complacent, and then next I'm downright fed up with the whole affair and depressed altogether (hamburgers and pasta all week long). So, guess which period might see a lot of my posts? (okay, the answer is: curious and creative)
This recent fascination with other people's posts (I have never posted anything in a desire to get the most comments!) and comments kind of defeats the purpose of the freedom we have at SE. I recently closed my restaurant (great economy we got goin' on, great winter, too) and I don't like the way some of my own comments have been received - makes me want to keep my opinions to myself. But like Timeo... said, there are a lot of us with good hearts that sincerely just like to talk about food; and quite often a good friendly discussion is thwarted because of a few lousy comments. The other freedom we have is go click on another thread!
Your anonymity might protect you, but other people's feelings can still be hurt.
PS If I think of something else, can I comment on this later?
Cleveland Ohio has the oldest St. Patty's parade, and all the friends were over after. With a lot of kids coming I did everything seperately: Corned beef plain as plain as corned can be, steamed carrots, butter and garlic redskins, cabbage fried with bacon, and other sides. I was surprised by how many adults didn't mix, and the kids loved tasting everything - not all mixed together. (The only thing missing was Pavlov's baked beans!!! Found that recipe yet?) As I sip a Guiness and watch the fireplace hoping one of these a**es does the dishes, I wonder if your dinner was a little different than normal? Corned beef and coleslaw hot dogs, maybe? (Hmmm?--Yum!)
I heard someone say they do their corned beef in Guinness. Anybody else use Guiness? How much? With the spices and the cabbage, carrots,etc? Just curious, and if it sounds good I might try it.
I am surprised not to see anything on the topic. It is maple syrup season, and if you have the oportunity to see the process, it is labor intensive, done by families passionate about keeping the spirit alive. The United States is one of a few countries in the world that produces maple syrup, thanks to Native Americans, and it is such a versatile natural sugar source. Yes, it is expensive, but it takes 40-50 gallons of sap to make one gallon of syrup. (Store brand syrups have like 2% maple flavoring.)
My question is what do people like to use syrup for besides pancakes?
My mam uses it to sweeten her oatmeal.
I like maple cream on homemade biscuits.
I'm not a big fan of ketchup, and I'd like to make a barbecue sauce from scratch, preferably without a bunch of chunks. Any good ideas?
Great year for peppers with all this heat, and I am wanting to try fried jalapeno poppers. The recipes I've found all vary in prep,ingredients, mostly baked, etc and none really appealed to me. I was wondering if anyone knew how they do it for the restaurants. At all the places I've worked, we had them delivered in a box! Any ideas?
I'm sure it's been done before, but I must have missed it.... What is your favorite wing recipe, hot or otherwise? Now that football season is "hot" and heavy, I've done wings two weeks in a row. They have been so successful (more successful than my Browns!!!) that the fans said keep it up. I now bake them then broil them, not that it helps much to make them healthy, but it beats cleaning the fryer. For an aside, do you like the wings or dings? I always make the dings in the garlic butter for the SO, and the wings in the hot for me. Franks is the fave for the base, but a little tapatio for heat. I love HOT HOT HOT so of course some pepper flakes, cumin for smoky...
I just returned from a visit south and got all the fixins for Jambalaya, including some fresh chorizo. What are some of your favorite recipes for it, and what kind of rice do you like to use? I'm making it tonight, so any help would be appreciated.
I've been eating and freezing green beans for a week now, and it is amazing how many beans one plant produces let alone a 20 foot row! I would like to save some freezer room for other veggies, so now we must eat all the green beans that are left. (tragic, isn't it?) But I'm a little tired of steamed and boiled and boring. What are some of your favorite recipes? I imagine beans are used in almost every ethnic culture, and the possibilities must be endless....
I've looked everywhere for a good remoulade, and there are thousands of recipes. I've tried the traditional and the new "light" crap. I just want one that tastes GOOD. Does anyone have a suggestion? We all know the key to any meal is the sauce; it's all about the sauce!
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