Serious Eats - seriouseats.com

I like macerating them with a little sugar or agave nectar and some Grand Marnier or Creme de Cassis,vanilla extract & a pinch of black pepper !!!. To go with shortcake and whipped cream. Make a raspberry curd to use as a cake filling or to fold into buttercream works well too.

Grizz

There are a few things to consider when consuming flaxseeds. First off the body can't digest them properly unless they have been ground first. In there whole state they are really only good for their texture and aesthetic value.

Secondly their nutritional value degrades almost immediately the moment they are ground so ,using usually a spice grinder,try to grind them up as close to consumption as possible.

Thirdly and I"m not exactly sure what the temperatures are but the application of heat to flaxseeds will also render a good portion of it's nutritional value mute ......not to worry there are countless ways to enjoy them without cooking them.

It provides the body with much needed omega three fatty acids which help lower low density lipoproteins or LDL or bad cholesterol. It also helps women balance some of their hormone levels. It also helps lower blood presasure and aids in fighting depression....sounds like a super food to me !!!

I espescially like feshly ground flax seeds on my morning oatmeal or wheaties and also in dinner salds sprinkled on top. You can sprinkle it on freshly sauteed vegetables after they come off the fire. It's good folded into regular and or sweet mashed potatoes,vegetable purees,compound butters and salad dressings too.

Grizz.

Izatryt: so what R U .......................the typing police ??????????
Been spiltting hairs long ?????? Those are just pauses in a live conversation trandscribed to print.....I'll try to keep them to a minimum..................lol Let's not get too serious here ok.
Probably time to go cook something !

Bessfour.......the appearance or perception of credibility

Feedme :

If you read carefully I never said I didn't like Beets. My point was about the fact that all the FNTV personalities use the phrase my favorite for everything it really didn't have much to do with the beets at all . Sorry if you misread me on that.
This is another by-product of Professor Tuschbag trying to make mediocre folks into larger than life with pointless filler talk ..You obviously can't have everthing as your fav
This is probably a sign of someone who has been watching the TVFN tooooooooolong...lol I'll work on this. Maybe look for another network temporarily for some fresh ideas. Believe it or not I don't take all this too seriously and do approach most of it with an open mind and a little patience. After all I do admit to being a hopeless foodie for life romantic !
Please feel free in the future to question any of my responses in the interest of open dialogue.....we all gain a deeper understanding of what is being dicussed !

I agree with Lemons.....

It depends a lot on how long you cook everything.....who said there had to be rules ???? I hate rules ....I guess I will never be accused of being a purest...lol This is exactly where new ideas come from !

I usually will poach some boneless skinless thigh meat in the 99% fat free chicken broth and pull it out when just done to cool on the side and then continue making the stock after wards. 2 hrs later I will strain the stock and then begin making the soup(mirepoix and such). I will always use chicken fat if I have some at my disposal and simmer the mirepoix for about 25 minutes and then fold in some peas,diced cooked thigh meat and some precooked noodles of my choice and simmer it for another 10 min.....You could add some diced tomatoes in with the mirepoix....

If you want to go chicken in the pot ....use motzo balls instead of noodles and julienne the veggies(mirepoix) instead of dicing them with a pinch of fresh chopped italian parsley right at the end...!

If you are making it with some cloudy stock from yesterday you can always clarify it by heating it up very slowly with some egg whites and lemon added in to cook for about 20 min and then strain thru some fine cheese cloth in a chinois strainer.. If you do it properly your stock will be clear as a bell and good to go ...Just don't ever let it come to a boil when doing this clarification process !

Just in case there are folks out there who don't know the difference between stock and broth ....Broth is made with meat in it ....stock is just bones water,herbs and aromatics

My Attitude.........Get a room !

Wow, it is old. Wonder why it was on the "recently commented" column?

@buffy ~ ^ This thread is pretty old.

Soup's On! is my personal favorite. It's the first thing that came to my mind when I read the topic.

Wow, Dianeneb, why do you bother to watch any of the cooking shows if you re such an obvious "downer?" Why don't you change the channel? Ummm??

grizz - maybe it's naive of me but when she said beets were her favorite i didn't take it as filler - it sounded to me like she really likes beets (maybe because so do i), she was very enthusiastic about them. or perhaps i don't watch FN enough, lol

the pork chop episode today was fantastic, i thought. Anne seemed very comfortable and relaxed and the dish was terrific. i could eat that right now!