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From Serious Eats

Truvia, a New Natural Sweetener

Why is it surprising that a natural non-sugar sweetener would taste more chemically then a lab-derived one? Both are still just chemicals, reacting with receptors in your taste buds. There's really nothing magical and inherently better about plant derived or naturally occurring chemicals as opposed to lab derived ones. Granted, the evidence seems to point to Stevia being a save sugar alternative, but that has little to do with it being plant-derived.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

Good bread, ham, and either butter or mustard, depending on my mood.

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From Serious Eats

Truvia, a New Natural Sweetener

Why is it surprising that a natural non-sugar sweetener would taste more chemically then a lab-derived one? Both are still just chemicals, reacting with receptors in your taste buds. There's really nothing magical and inherently better about plant derived or naturally occurring chemicals as opposed to lab derived ones. Granted, the evidence seems to point to Stevia being a save sugar alternative, but that has little to do with it being plant-derived.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

Good bread, ham, and either butter or mustard, depending on my mood.

From Serious Eats

Cook the Book: 'Beyond Nose to Tail' Contest

Boudin noir, black pudding, black headcheese.... there's just something about pig blood that makes them all absolutely delicious.

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: Asparagus. Always my favorite part of summer.

Raw: Fuji Apples. I generally eat at least one a day.

From Serious Eats

Morimoto's Cookbook Can Be Yours This Weekend

Definitely Sakai from the original series. From the american series, I'd probably say either Morimoto or Batali...

From Talk

Okra (rah rah rah) recipes?

I almost invariably end up making one of a variety of different okra curries.

From Serious Eats

Cook the Book: 'The Young Man and the Sea'

Pan fried brook trout. Just a quick dip in cornmeal, and just salt and pepper for seasoning.

From Serious Eats

Cook the Book: 'What's a Cook To Do?' Giveaway

How to properly use your off hand to guide a knife (Thumb curled under!). Makes all those cutting/chopping tasks so much faster, easier, and more precise.

From Serious Eats

Cook the Book: 'The Silver Palate Cookbook, 25th Anniversary Edition'

The Joy of Cooking. Growing up it was my go-to book, because it had everything in it. Or at least everything my young ming was interested in.

From Serious Eats

Cookbook Giveaway: 'A Twist of the Wrist'

Canned whole tomatoes, to provide sauce when I can't get good fresh ones.

All varieties of canned beans. They're great in all sorts of things, and don't require the time/planning ahead of dried.

From Serious Eats

'On Top of Spaghetti' Book Giveaway

Penne with lemon cream sauce, fresh peas, and a bit of good parmesan

From Serious Eats

Truvia, a New Natural Sweetener

As a diabetic I have looked very closely at all of these sweeteners. Sugar is pure poison; google "sugar is poison" for the facts. True, it's a natural poison like arsenic but you wouldn't eat that would you?

Splenda is deadly because it is real sugar cut with chlorine. Tastes great, kills slowly. Chlorine ultimately breaks down to salt and water however, in the process of breaking down (inside your body) chlorine creates dioxin. Dioxin is the single most carcinogenic substance known to science. Use Spenda.......develop cancer. Yes, this is also true if you are drinking, showering or swimming in chlorine. Only a triple reverse osmosis water filter will remove deadly chlorine and fluoride from your water supply; those sink and pitcher filters can only remove most of the "taste" or "smell" but not the actual substance. Read the labels carefully.

Aspartame was developed as a pesticide; it's a very dangerous neuro toxin. The FDA was actually in the process of suing Searle for attempting to foist this poison on the public; the damning Senate testimony given by the FDA's top doctor was devastating. But Searle was very clever and hired none other then Donald Rumsfeld to be CEO. Magically the FDA law suit melted away and the next thing you know, Equal is "approved" and inflicted upon the public as being "safe"........just like Splenda.

Now Stevia may be natural AND safe but like many others here, I have tried stevia and it simply tasted awful to me so I don't use it. I will try Truvia but I have no expectation it will be better unless the sugar alcohol mentioned above has made a great improvment.

What I find deeply ironic is the fact I simply use "the pink stuff", i.e. saccrine in the form of Sweet 'n' Low since it has never hurt anyone. What is ironic is that when they fed horrific amounts of it to mice some developed cancer so they had to use a warning label. When in fact no one was ever seriously harmed by simple saccrine, they were finally allowed to remove the warning label. My advice........if you don't care for stevia/truvia........stick with saccrine.......good luck to everyone

From Serious Eats

Truvia, a New Natural Sweetener

Also read the info at eco-chick.com about Stevia, why it was banned for so long and who was behind it. I like pure Stevia in tea but wonder about manufactured food products (cookies, etc.) using Truvia. As stated, packaged Truvia already has more than just Stevia in it. I don't think Cargill or Coca Cola's interest is in anything but making $$ and this may be their answer to the questions arising about the safety of aspartame and sucralose. And anyone even remotely aware of health and weight issues knows about the high frutose corn syrup and obesity connection. Again, a big part of this is courtesy of Coca Cola (and Pepsi, too)! I noticed it isn't organic, but you can buy organic Stevia at Trader Joe's.

From Serious Eats

Truvia, a New Natural Sweetener

I saw Truvia at the store a few months ago and decided to try it out and see if I'd like it. I used it in my morning yogurt, in place of my normal packet of Splenda. HUGE MISTAKE!!! It had the worst after taste that I couldn't get rid of for hours and hours. It was weirdly bitter. I don't dare try it in my coffee, blech! In the end I'll stick with the small amount of Splenda I use, or just use regular sugar.

From Serious Eats

Truvia, a New Natural Sweetener

Okay, I don't want to argue or form some kind of conspiracy of doubt regarding this but "...FDA must have resolved its doubts about the science supporting the safety of Stevia, even though much of it was corporate-sponsored."

I'm totally scared to jump to conclusions on the safety of stuff like this...they're obviously not too sure yet. Aspertame is considered "OK to eat" even though there are several third-party sponsored tests that confirm the exact opposite results as the corporate-sponsored tests...

...I'm not trying to tick anyone off but--TRUST NO ONE [who is paid]! haha

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

We have a winner!

And it's ... STACYLYN. Someone from Serious Eats will be contacting you shortly for shipping info.

Thanks to everyone who commented, and tune in again later today and throughout New Year's Day for a contest each day.

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Bagel, lox, cream cheese, tomato, capers, red onion and coffee.

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

french toast challah bread sprinkled with confectioner's sugar.

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Bagels, bagels and more bagels with cream cheese. We don't have anything this good on the Gulf Coast.

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

After a run: Protein pancakes from Energy Kitchen

Any time: Brunch at 9th St. Market

When I have lots of time: Dim Sum in Flushing

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

H&H bagels, horseradish cream cheese from Russ & Daughters, nova, red onion, cucumber, capers.

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Everything bagel with cream cheese and a slice of my beautiful girlfriend.

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Having lived in Dallas for the last 11 years, I know bagels here only as big rolls. So, I'm starved for a good bagel. A good onion bagel, toasted, with a huge schmear of cream cheese. And some beef fry (what my mom called Hebrew National's kosher version of bacon). And baked salmon (what my dad called kippered salmon). What is a good Sunday New York brunch to me? Bagels, bialys, baked salmon, some really creamy herring, lots of cream cheese and some whitefish salad. Alas, whenever I'm in New York, I never have a brunch opportunity. Lunch is as close as it gets. That's why I'm so glad that 2nd Ave. is re-opening. If you aren't going for the "fleisheka" brunch (that would be the one with meat), give me a bowl of their matzoh ball soup (I hope the old waitress who says "I'll be the pourer, you'll be the richer" as the delivers the soup is still around), a corned beef sandwich and a square knish is just perfect. Bottom line, I don't get good deli food here in Texas. You'd be feeding a nice a Jewish boy a good Jewish appetizing meal by picking me. My mother would think you a "mensch."

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Omelette with veggies and cheezy, sausage, wheat toast, OJ, coffee

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

A nice cheese omelet , a side of meaty bacon , a lightly grilled rye bagel with a tall glass of OJ and plenty of coffee .......I'm ready !

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