hungrychristel’s Profile
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Mixed Review: Bob's Red Mill Gluten-Free Vanilla Cake Mix
Good review. I like the red mill brand for my sea salt.
Vegetarian Lifestyle
@shawnamarie:
The best way to decide "what kind of vegetarian" you'd like to be based on your motivations.
@Madyln f. karma free - I like some of your links. You should consider including a Pescetarianism on your list :D
>> I choose this eating-pattern on occasion to cleanse
quitter's nibbles
Contrats @gastronomeg! you should be so proud *sheds a tear of pride for quitters* I hope to do the same.....someday. I only made it for 4 days in january.
My mom is currently on the same road...she's at 5 weeks now. She's put on some weight but says shes never felt healthier (except when she was preggers)
Here's some good "nibble" suggestions gastro: I hope they help
- soynuts (high in protein and Dietary fibre) and come in great flavours
- I would thrid @dhorsts frozen grapes suggestion and add frozen blueberries to that. Really inexpensive too
- I'm a really big fan of munchin on cherry tomatoes
- cucumber is really satisfying
- multigrain cheerios dry are good snacks so are shreddies
- like @billyburgwife said edemame is a good one...keeps you occupied too.
Apparently hard-candies/suckers/lollipops are pretty good for quitting and only add carbs/sugars....if you're not too afraid of those.
I wouldn't go with sunflower seeds personally: they're good for occupying but contian a pretty high fat content. I guess they're probably cool in moderation though.
*pats gastro on back* keep it up; you can do it!
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Recent Posts
Greatest Pizza Box Ever Designed: No need to waste!
Posted by hungrychristel, October 22, 2009 at 11:56 AM
What's up with my precious Serious Eats account?
Posted by hungrychristel, September 29, 2009 at 11:12 AM
See more posts by hungrychristel »
Recent Favorites
Meatless Main Dishes for Thanksgiving
Posted by Erin Zimmer, November 6, 2009 at 2:15 PM
Cook the Book: Bolognese Sauce
Posted by Caroline Russock, November 5, 2009 at 12:45 PM
Gadgets: Kalorik 4-in-1 Combi Mixer
Posted by Nikki Goldstein, November 5, 2009 at 8:30 AM
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Recent Comments | Response to Comments
Ed Levine's Serious Diet, Week 92: What Happened to Caffeine-Free Diet Coke?
Isn't the Caffeine-free Diet the new Coke: Zero?
Perhaps this is just in Canada.
As @emilydev suggests: I'd callem' up? Coke "company" contact
It's a shame you're not a Pepsi fan Ed! :D jk
keep up the great work
Mixed Review: Bob's Red Mill Gluten-Free Vanilla Cake Mix
Good review. I like the red mill brand for my sea salt.
Vegetarian Lifestyle
@shawnamarie:
The best way to decide "what kind of vegetarian" you'd like to be based on your motivations.
@Madyln f. karma free - I like some of your links. You should consider including a Pescetarianism on your list :D
>> I choose this eating-pattern on occasion to cleanse
quitter's nibbles
Contrats @gastronomeg! you should be so proud *sheds a tear of pride for quitters* I hope to do the same.....someday. I only made it for 4 days in january.
My mom is currently on the same road...she's at 5 weeks now. She's put on some weight but says shes never felt healthier (except when she was preggers)
Here's some good "nibble" suggestions gastro: I hope they help
- soynuts (high in protein and Dietary fibre) and come in great flavours
- I would thrid @dhorsts frozen grapes suggestion and add frozen blueberries to that. Really inexpensive too
- I'm a really big fan of munchin on cherry tomatoes
- cucumber is really satisfying
- multigrain cheerios dry are good snacks so are shreddies
- like @billyburgwife said edemame is a good one...keeps you occupied too.
Apparently hard-candies/suckers/lollipops are pretty good for quitting and only add carbs/sugars....if you're not too afraid of those.
I wouldn't go with sunflower seeds personally: they're good for occupying but contian a pretty high fat content. I guess they're probably cool in moderation though.
*pats gastro on back* keep it up; you can do it!
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
Is that cornbread in the photo top-right? Looks nummy too
Cook the Book: Bolognese Sauce
@mr guy - LOL this was my first thought too!
I bet each and every difficult and time consuming step is recognized in each bite! mmmmmmmmm
cant wait to make a batch this weekend!
Small top sirloin roast--cooking method question
mmm that coating shoulds delightful @BananaMonkey.
That being said: I've heard both sides for this but---you don't think not-searing the meat would allow it to loose moisture in the oven? I guess the thick seasoning itself might hold true.
I'll try to dig through my resources and see if I have any temp. references.
Small top sirloin roast--cooking method question
1 (2- to 2 1/4-lb) tri-tip beef roast
(also called triangular roast)
Is this the same cut? If it is: Do you have a thermometer?
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Pat roast dry and sprinkle with salt and pepper.
Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes.
Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes.
Transfer to a cutting board and let stand 15 minutes.
(Internal temperature of meat will rise to 130 to 135°F for medium-rare.)
If all else fails and you end up with what you don't want: I'd make a Guiness-stew with the beef or something. You're always better to have it undercooked instead of overcooked. Hope my method helps!
Living on the Edge: Gas Station Junk Food
@yayfood - Thats a good rule of thumb the local idea; i should consider this next time.
Speaking of local; have you tried Old Dutch brand chippies!? *drewl* damn good ketchup chips!
Gadgets: Kalorik 4-in-1 Combi Mixer
Good Christmas Present. I wonder if I could find this a the Bay?
Tipping on Alcohol
sushiburger:
I'm also a former waitress (including cocktail), and bartender.
I would agree with KateRuby.
Depending on the length of "time" spent and if/if not a meal is included:
I've always been flattered when my customer would just buy me a drink for the end of the night to show appreciation. Sometimes thats enough depending on the amount of "effort" (if thats the right word) the server has invested into caring for you.
But $1-$2 per drink in a lounge environment is pretty decent when not running a tab.
In a dining environment: the server invests more efforts, service overall into your experience so then I'd go with the approx 20%-25% of the bill as a tip depending on your satisfaction.
Don't know if my comment helped or confused you :D
Living on the Edge: Gas Station Junk Food
peppercorn beef jerky for sure.
I manage to find cottage cheese at a gas station sometimes;
I really am addicted to Cheerios snack mix (with the bagel chips and shreddies);
A bag of mixed nuts;
can't forget Hawkins Cheezies
Dinner Tonight: Baked Potatoes with Broccoli and Cheddar
@cickert - yes (well I'm in Canada too) but I always sub my fries for this....mmmm...
Redefining Beach Food with the Pretzel Burger at Hudson House in Redondo Beach, CA
Pretzel bun? mighty fine.
Dry aged rib eye and chuck: medium? supa-dupa fly.
grilled red onion and corncob smoked bacon? oh man.
sounds like a killer experience.
Would you have liked some aoli or something on it?
Either way dude: that cross-section picture is my new wallpaper.
Has anyone tried making fried goat cheese?
@julie - oh man I'd eat that salad daily!
as @mmmmm said be sure to refrigerate to firm before panfrying otherwise it'll melt into little fried globs and wont hold its shape!
I do this with camembert not goat cheese but similar I would think
Tired of the chest cold and looking for Souper ideas. Yours?
@erinlovestoeat: I thought they were "the same" but I looked into it and Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.
From what I know of a traditional hot and sour of China the profile is very different from this....probably because its another country :)
""Hot and sour soup" is a Chinese soup claimed variously by Mandarin and Sichuan cuisines as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is flavored with pork blood. It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar."
BUT the Tom Yum appears to be the hot and sour of Thaï :D
Learn sumthin new every day
Serious Heat: How Did You Become a Chilehead?
Cute story Andrea;
I think I realized I was a true chilihead when I would bring the jar of chilipowder to the supper table and add it to my bowl of chili. I must have been aroud 7 y/o-ish.
I crave spicy foods every single day.
I do like my heat in moderation though...I want to taste the other flavours.
I just started dating a guy and I took him out for some beers for his birthday...I ordered some nachos with extra jals and cheese...I noticed throughout the evenings' conversation that he was picking all the toppings off....I really really hope he's not a bland eater. And if so: how should I break him in? He seems open-minded overall but perhaps just hasn't been exposed to a real foodie lifestyle!
What's Your Favorite Sandwich?
@ChefR0bert - mmm.. nice integration of the brandy. I dig that one.
Tired of the chest cold and looking for Souper ideas. Yours?
@dhorst - ["Souper" LOL]
I adore hot and sour soup when I'm sick too. I've never managed to make a pot that I like so I go down the street (get my sick arse outta bed) to my favo-northern-chinese place. The owners' always so concerned when I come in sick....haha they're pretty cool.
Make a nice turkey soup with some egg noodles maybe? Traditional cure.
How to have a more healthy, varied diet???
What an awesome home movement!
I applaud your efforts and seriously admire them.
I fourth Bittman. Bitten Blog is written by him; but I would also suggest his books. As an author; he tries to help his audience simply prepare "good" food. He's also known as the "minimalist" because of this. Intersting fact: he's also a licensed pilot! :D
I think generally you have the right idea and you just need some inspiration. I personally love to do lots of baked veggie dishes with quinoa, rices and couscous. I hope you get the info you need!
:D good luck
What's Your Favorite Sandwich?
Monté Cristo
Hands down.
Black-forest ham, spicy mustard, roasted turkey breast and thick layer of swiss cheese.....all fried up like French Toast!
Killer happiness for me.
Cook the Book: 'New Classic Family Dinners'
My favourite family meal is veal rouladen with speck katoffeln.....mmmmmm tastes like home
PS
I'd almost kill for a book by award-winner mark peel!
If james beard likes his stuff I guarantee I would!
Video: Mr. Bean Makes a Sandwich
Oh mr.bean...up to your old tricks :) thanks for posting this!
Complimentary Korean Hotel Breakfast of Deliciousness
this is so my kind of breakfast.
savoury flavours...hold the sweets!
Xmas party food
This is what I've decided that I'm doing for the office pot luck.
Sunflower crunch Slaw
- cut brocoli
- julienne red and green cabbage
- sunflower seeds
- golden raisins
- shaved red onion
- dried cranberries
- julienne carrot
mixed with Lighthouse Homestyle Ranch: best dressing ever and I know the guy in the office with allergies can have it.
Spicy dogs in a blanket
- Johnsonville Breakfast sausages (I'm going to pre-fry them)
- Pillsbury Croissant dough
- [insert suggested toppings here]
I'm just going to bake these little piggies/doggies up; but what kinds of toppings should I try?
Hope my ideas inspired you cindy22!
Mixed Review: Bob's Red Mill Gluten-Free Vanilla Cake Mix
@Brownie - ".....minimizing the real health-toll it takes on those of us who get truly ill from eating even a little bit of it."
Lucy wrote:
"but there is no denying the facts: as many as three million Americans have celiac disease, and the number of gluten-intolerant people is even greater—about one in 133. That means they cannot comfortably digest gluten, the main protein found in wheat, rye, and barley."
firmly stating the facts is not minimizing anything, although it may not have come with the dramatic adjectives you were looking for.
so, she stated the facts and statistics concurrent with your post. maybe you're disappointed because they didn't come belabored with
Cook the Book: 'New Classic Family Dinners'
Coming from a Turkish household, my favorite family dinner is mercimek çorbasi (lentil soup) with köfte (ground beef/meatball-like patties), domatesli pilav (tomato rice), and yogurt.
Cook the Book: 'New Classic Family Dinners'
Favorite family dinner would have to be my childhood birthday meal of Earl Abel's fried chicken and black bottom pie.
Cook the Book: 'New Classic Family Dinners'
Sauerbraten and homemade sides.
Tipping on Alcohol
@lilpkstar - As you said, sales tax is a LAW. Tipping is (usually) voluntary. Also, dolts and idiots couldn't care less about a servers tax problems. If the government assumes you average 10%, perhaps that is the amount of tip that should be automatically added to the bill and we could all just forget about tipping any higher.
Cook the Book: 'New Classic Family Dinners'
Really anything, as long as it's accompanied by family and laughter. We often have shrimp scampi in the summer and a roast with Yorkshire Pudding in the winter....mmm.... :)
Mixed Review: Bob's Red Mill Gluten-Free Vanilla Cake Mix
I get a little upset when people say that we, without celiacs, are turning gluten free diets into a fad. Both my mother and I have had horrible sinus infections for years - antibiotics, steroids, so many different types of meds. Then we both went off of gluten for a month... I love bread and cookies and pasta, etc but without them all of the sinus infections are gone and when I eat something with it (sometimes that doughnut just calls to me) they come back with a vengeance. I have had multiple food allergy tests due to another digestive disorder, and doesn't show an allergy, but the allergist says that the exclusion diet shows that I have one. So if it makes you feel better, do it, and have an extra gluten free cookie!
Tipping on Alcohol
I'm a server.
If you order something, you take into account the tax, so why not the tip? Whether you order the $40 bottle or the $1000 bottle your going to be paying the $2 tax or the $50 tax. You can't argue with that, because its the LAW. Just because you're a dolt who orders an outrageously priced bottle means that you should tip accordingly.
At the place I work at I have to declare 10% of my sales. If my cash out says I've sold a $1000 I have to tell the government I made $100 of that sale, regardless of the idiots I serve.
Cook the Book: 'New Classic Family Dinners'
Our favorite family dinner is Homemade Lasagna with a green salad and homemade yeast rolls.
Thank you so much for the chance to win.
Tipping on Alcohol
Wow.. not to ruin the mystique a little, but a $50 bottle of wine and a $1000 bottle of wine are VERY different.
For one, the wine director of a restaurant that would sell bottles that expensive has to do the research to even have such a selection. They have to secure a good distributer to purchase bottles from, and trust that each bottle is up to quality. Even the chef can taste the caviar before plopping it onto your plate, but a bottle of wine is sealed.
Then there's the matter of storage, which would involve proper light and temperature control, (costing the restaurant money in electricty and knowledgeable designers). Accessability for the wait-staff.. a $50 bottle might be easy to grab behind the bar, but a $1000 bottle is under lock and key.. the waiter has to search out the manager to retrieve the key. Also, rarely does someone order that bottle without at least some description from the waitstaff or sommelier, who are trained to know the details and what it would taste great with.
I'm not saying the waiter in the original post didnt do his job by coming back to pour and keep the ice cold, but it's all bottles are NOT the same.
Cook the Book: 'New Classic Family Dinners'
spaghetti and meatballs
Cook the Book: 'New Classic Family Dinners'
We called it "chicken and glop", but it was chicken and rice. How did my mother put up with us?
Cook the Book: 'New Classic Family Dinners'
It depends on the weather for me, but at this time of year it's roast chicken, mashed potatoes, peas (homegrown, please; frozen peas from the store are inevitably overripe), green salad, and pie.
Cook the Book: 'New Classic Family Dinners'
meatloaf and mashed potatoes!
Cakespy: Leftover Halloween Candy Pie
hey! I saw this a few days ago and searched and searched for it so I could make it today! You might add a tag just called Candy Pie to make it easier for folks to find it. I finally remembered you calling it leftover halloween candy pie and thats how I finally found you!
Love the pie!
Vegetarian Lifestyle
I've been vegetarian my whole life (I was raised that way) and I think something that most people forget about is ethnic cuisine. I've found that many people who are accustomed only to American food have a very hard time cutting out meat.
In addition the the books mentioned above (Mark Bittman's is excellent for new vegetarians), check out some Indian, Thai, Middle Eastern, and Mexican cookbooks - all of these cuisines are very vegetarian-friendly and use lots of spices and bold flavors, so they're very satisfying.
Ed Levine's Serious Diet, Week 92: What Happened to Caffeine-Free Diet Coke?
Oh gosh Ed. You're just like my parents! There were always cases of the stuff chilled in the garage when I was growing up.
What are you asking Santa (or whomever) to bring you?
a boyfriend to cook for...
How to have a more healthy, varied diet???
i like the idea of integrating more vegetarian recipes into your rotation... people think that vegetarians meals might be boring, but apparently chicken is boring too because people get tired of eating it the same way over and over...
visit some blogs or websites to gather some ideas on how to mix and match what you already love into different, interesting preparations. Also, explore your local market and try new ingredients you might have never tried before... look for recipes using these new ingredients to enlarge your recipe repertoire.
Cook the Book: 'New Classic Family Dinners'
My favorite family dinner would have to be posole. We have it every christmas eve with fresh tamales and it is sooo good.
quitter's nibbles
dang. thanks guys-you make me feel mighty lucky to be apart of this community.
i just printed this off and will keep it with me as a reference at the grocery store and for use as a tiny, portable support system!
@tapioca: congrats yourself--especially since you did it cold turkey! i'm doing nicorette route myself-had prior luck with it-just need to maintain this time.
@billyburgwife: thanks-i love nuts...perhaps they'll help me from going nuts!
@dhorst: would've never thought of frozen grapes-great idea! :)
@prettynicola: i was thinking the same thing about sugary stuff-bring on the jerky!
@hungrychristel: pat your mom on the back for me & don't forget-you can do it too! love the frozen blueberries idea-my freezer will be packed between those and the red & green grapes. love cherry tomatoes & cucumbers too-time to munch!
@honeybea: that sounds heavenly, but i'm sadly allergic to avocado :(
@annient: i am just cutting back on coffee and alcohol b/c they're such big triggers for me right now-not giving them up totally--one thing at a time!
@granfan: knitting actually helped me out the last time i quit-thanks for hte reminder-time to pick up those needles again-i switch between that & crocheting!
@maresydotes: mmm...popcorn-i like the way you think! plus, that's a good excuse to go to the movies-not to mention a way to keep my mind busy!
@finewinedine: thanks-your support is overwhelming :) i promise not to hit you.
@jlaph: i've been doing cinnamon-y gum, didn't think of altoids tho!(btw, congrats!)
@justinh: good call-i always see those things and never know which kind to get!
@betteirene: dr oz is oprah's doc, right? he is a skinny thing-nuts it is!
@bananamonkey: big congrats! i hope i'll be able to say the same thing someday! i've been working out to just to shake off some of the anxiety and i'll definitely keep those 3's in mind-thanks!
@cary: you can do it! :) just look at all the love on here!
@cjmcd: i've already begun my savings piggy bank (altho perhaps i should call it my 'ciggy' bank! -sorry, nic-withdrawal makes me make bad puns.) is it wierd that i want to smoke a bengal tiger now? (more bad jokes-sorry)
thanks again everyone-i won't let you down-or myself :)
quitter's nibbles
I'm a big raw veggie fan so you may not be so keen on these suggestions but you could give it a shot...
-Kohlrabi, turnips, and radishes, with a little salt sprinkled on top,
-Broccoli and cabbage hearts,
My guilty pleasure is "Cup-a-soup". One packet of soup is only 45 calories and the hot soup provides you with a full sensation for a while.
Cook the Book: 'New Classic Family Dinners'
Gosh, my favorite family dinner!? That's hard . My family is full of great cooks so I guess it has more to do with the atmosphere. So then I would have to go with Christmas eve dinner. 14 cousins plus 16 Aunts and Uncles all eating and drinking and being merry. Usually there's a goose (which doesn't hurt) and floating islands for desert. super yummm, it warms my heart just to think about it.
Tipping on Alcohol
@sushiburger - I stand corrected! I did not know that the employer makes up the difference to ensure actual minimum wage is met.
Tipping on Alcohol
Actually, according to the U.S. Department of Labor the following is the case:
"An employer may pay a tipped employee not less than $2.13 an hour in direct wages if that amount plus the tips received equal at least the federal minimum wage, the employee retains all tips and the employee customarily and regularly receives more than $30 a month in tips. If an employee's tips combined with the employer's direct wages of at least $2.13 an hour do not equal the federal minimum hourly wage, the employer must make up the difference."
For New York City (where I live), the minimum they must meet is $7.25 an hour. That means that even if the server does a horrible job and receives no tips, the restaurant must make up the difference so he/she will be entitled to a federal minimum wage no matter what. That means that the tip you give will contribute to that, but also increase his wage. Why would I want to increase a person's wage that does a horrible job? If the person is putting forth minimum wage type of work, that is what he/she deserves (not an extra pat on the back).
So while you may be right in that the tip is part of their pay, they will receive the minimum wage no matter what. If they want to make anything above that, they should obviously be good at what they do.
Recent Posts
Greatest Pizza Box Ever Designed: No need to waste!
Posted by hungrychristel, October 22, 2009 at 11:56 AM
What's up with my precious Serious Eats account?
Posted by hungrychristel, September 29, 2009 at 11:12 AM
Wine and Antipasto: Perfect Soulmates
Posted by hungrychristel, September 21, 2009 at 11:30 AM
I adore Black Pepper: but is it healthy?
Posted by hungrychristel, September 14, 2009 at 11:49 AM
What is YOUR Kellogs Cornflake Fantasy?
Posted by hungrychristel, August 26, 2009 at 10:56 AM
Your Opinion: Regular vs. Kosher Hot Dogs?
Posted by hungrychristel, July 23, 2009 at 12:57 PM
G8 Activism - Comfortably mixing Politics and Gastronomy
Posted by hungrychristel, July 8, 2009 at 1:14 PM
Cooking with Maple Syrup - Savoury Sides
Posted by hungrychristel, June 26, 2009 at 2:10 PM
Alton Fans: How about some metal for breakfast?
Posted by hungrychristel, June 24, 2009 at 11:24 AM
Cuban Black Beans and Rice inspiration?
Posted by hungrychristel, February 24, 2009 at 5:26 PM
Recent Favorites
Meatless Main Dishes for Thanksgiving
Posted by Erin Zimmer, November 6, 2009 at 2:15 PM
Cook the Book: Bolognese Sauce
Posted by Caroline Russock, November 5, 2009 at 12:45 PM
Gadgets: Kalorik 4-in-1 Combi Mixer
Posted by Nikki Goldstein, November 5, 2009 at 8:30 AM
Chicago Schools Teaching Kids To Compost
Posted by Carey Jones, November 3, 2009 at 2:45 PM
Vietnamese Chicken & Cabbage Salad
Posted by Kitchen M, October 30, 2009 at 9:55 AM
A Full Dimensional Sandwich: Detroit's 3-D Special Sandwich
Posted by Michael Nagrant, October 29, 2009 at 1:15 PM
Seriously Italian: Broccoli Romanesco
Posted by Gina DePalma, October 29, 2009 at 8:30 AM
Dinner Tonight: Easy Hot and Sour Soup
Posted by Nick Kindelsperger, October 28, 2009 at 4:15 PM
Meat Lite: Pork, Pear and Mushroom Ragu
Posted by Tara Mataraza Desmond, October 27, 2009 at 11:15 AM
The Crisper Whisperer: Zuni Cafe's Radicchio Salad
Posted by Carolyn Cope, October 27, 2009 at 8:30 AM
Dinner Tonight: Spanish White Beans with Spinach and Sun-Dried Tomatoes
Posted by Nick Kindelsperger, October 26, 2009 at 4:15 PM
French in a Flash: Pizza Savoyarde
Posted by Kerry Saretsky, October 22, 2009 at 5:30 PM
Cook the Book: Mama Agata's Lemon Risotto
Posted by Caroline Russock, October 22, 2009 at 1:15 PM
Cook the Book: Sicilian Ground Meat Ragu with Peas
Posted by Caroline Russock, October 21, 2009 at 12:45 PM
Serious Heat: Roasting Spicy Pumpkin Seeds
Posted by Andrea Lynn, October 21, 2009 at 1:15 PM
Dinner Tonight: Sausage, Potato, and Mushroom Roast
Posted by Blake Royer, October 20, 2009 at 5:00 PM
Eat for Eight Bucks: Simple Fennel Sausage with Lentil Salad
Posted by Robin Bellinger, October 13, 2009 at 3:30 PM
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About hungrychristel
Website: http://stellareaats.blogspot.com/
Location: Canada
About: I'm always looking for new food ideas! I particularly like to eat vegetables and fish. **An on-and-off Pescetarianist
Favorite foods: Salmon, shrimp, calamari, tuna, cucumbers, bell peppers, tomatoes, blueberries, hot mustard, green beans, red curry, brocoli, guy lan, asperagus, cherries, apples, braised pears.
Last bite on earth: A Big greasy burger with lots of bacon and salt / A Spinach salad with hot bacon dripping dressing and hard-boiled eggs / tuna sashimi / Papa's Goulash / Cucumber-dill salad / Borscht with extra dill and extra heavy cream and crusty bread / Breakfast Sausages, lots of them.
Isn't the Caffeine-free Diet the new Coke: Zero?
Perhaps this is just in Canada.
As @emilydev suggests: I'd callem' up? Coke "company" contact
It's a shame you're not a Pepsi fan Ed! :D jk
keep up the great work