I'm looking at the 3.9oz burger from the 1950s and wondering where they got the information. Was there a petrified burger hanging around the CDC somewhere? Were stats kept by the burger industry or the CDC? Are average restaurant meals including mom and pop shops? Where is this information coming from? I agree that cup sizes are larger and remember when big gulp sizes were first offered but the type of sweetener in beverages and breads has also changed during this period. The french fry recipes have changed from natural long cut fries to frozen formed fries and the type of oil has probably also changed.
Sad, the shrimping waters around Galveston have been invaded by Tiger shrimp. Most people don't know what they're looking at when they catch one so it's hard to track how far the invasion has gotten. There are fears tiger shrimp may wipe out native species since they are larger and more aggressive.
Sorry for the triple post, I'm not that desperate for grilled tongue. I posted the question yesterday while you were upgrading and assumed it didn't go through since the window never completely loaded. Then I posted the question again without reading the posts above.
Will you be posting a recipe for the grilled tongue or have you already posted one?
Are you going to post a recipe for grilled tongue or did I miss that?
Are you going to post a recipe for grilled tongue or did I miss that?
Season and turn into croutons for salad?
I had a late night meal of stir fried apples with cauliflower seasoned with salt, pepper, red pepper flakes, tumeric and curry. When the apples were beginning to get translucent and the cauliflower was getting soft I pushed them up the sides of the wok, added a little more oil and put in some leftover pulled pork frying it till it was crispy on the ends and edges then mixed everything together adding some honey before serving. I always want a few more bites of this when the meal is over.
I would definitely enjoy whatever is served as long as I could be certain it was gluten free.
Oooo, you started a hot topic! You're going to get a lot of nays and thou-shouldst-nots-n-never-evers. I leave cooked rice, some cooked meats and cheese on the counter for up to 12 hours without any problems but consider anything iffy left any longer. I would never recommend anyone else to do so. Some people store fresh eggs on the counter but I usually don't since I buy mine at the grocery store and can't be sure about salmonella.
My grandmother never refrigerated chili or beef and vegetable stew and I never got sick, my dad never got sick, my grandad, aunt, uncle, brothers and cousins never got sick and she lived to be 103. She would always reheat the stew or chili to boiling before she served from the pot. She would immediately put the lid on the pot after serving and set it next to the fridge. I suspect this is how she learned to do it growing up in a cabin in Colorado before refrigerators were invented. I majored in microbiology and this never bothered me.
@jkatt, there is a do it yourself link somewhere in the link I sent you using soda bottles, plastic tubing and a pump.
I agree with mayan's suggestion.
Herbs will do well under most any light. You could try growing cherry tomatoes or any variety adapted to a pot since you have a south facing window. I drill holes on the bottom of small plastic tote boxes and use the lid on the bottom as a tray. You'll only lose the cost of a tomato plant if it doesn't work.
I've been interested in this idea too:
http://www.windowfarms.org/
MMMM, Annie's gluten free mac and cheese substituting home made yogurt for the milk. I can eat the entire box in a sitting.
I hear grilled cheese sandwiches are good.
I know a couple from Rome who prefer to use fresh large won ton skins for lasagna that they find in the produce section. They claim it is more like the lasagna pasta they would buy in Rome than the thick dried stuff we have here in the states.
I remember preferring it as well until I had to go gluten free so I use rice spring roll wrappers. These hold up very well and don't break up like most gluten free pastas.
I bought a bottle of Canada Dry Ginger Ale a few years ago, it's the same brand my grandparents used to buy, that I enjoyed when I was a kid, took one sip and was overwhelmed by the sticky sweetness. I don't remember it being this sweet when I was young. The label listed high fructose corn syrup as the sweetner. They probably switched to that from sugar. I will never, ever buy Canada Dry again.
Outdoors no matter what the weather is like. I didn't mind heat and humidity much when I lived in Galveston as long as I had an umbrella over the table.
Wind has never been a problem for me since I grew up in the Texas Panhandle where knowing how to discreetly weigh down paper plates and napkins with utensils and/or a beverage is analogous to knowing which utensil to use at a multicourse formal dinner.
Hint: fried chicken bones will not hold down a Chinet plate on a windy day but a good helping of potato salad should as long as you place it upwind from the rest of the plate. Balance your spoon, fork and knife at the 2, 6 and 10 o'clock positions for maximum stability if you are using sterling wear. Plastic wear should be held since it will blow off the table. Always eat the potato salad last if you are using plastic wear. It's rude to set your beverage container in a plate of food. Use the beverage container to keep napkins in their place. Try to stand or sit upwind of your meal using your body to block the wind.
Ladies should sit with their backs to the wind. Keep your legs crossed and your skirt tucked in if you must sit upwind of your dining companions, this will save you from unwanted exposures.
I can't cheat with gluten anymore but I do take the occasional beer which I always regret. I'm a little like Sudenveri in that I need to restrict grains and starchy vegetables but the temptation is high and I eat corn chips or want fried potatoes then get disgusted with the results when I feel lousy the next day.
I make my own using either Oikos Greek yogurt or Dannon plain as a starter culture. Every now and then I get a craving for unnaturally sweet and I'll buy some Yoplait banana flavored yogurt. I used to like Dannons blended yogurt as an occasional treat until I found out all of their flavored stuff has gluten in it.
Ooooo, thank you for posting this awesome example gluten freeness.
it's a dairy?
Yuba looks adorable.
I clicked on Mjolkkursamsalan and still don't know what that's for.
@Tupper Cooks! That will help. I'm thinking someone needs to publish a research paper about The Efficacy of Iguana Testicle Extract (ITEx) on Eliminating Male Pattern Baldness, Increasing Sexual Stamina and Promoting Weight Loss.
Hopefully, someone will convince someone that iguana meat or livers or whatever have valuable medicinal or ultimate culinary properties and the problem will be solved.
Curse my @!!***!!! electric stove top! I was cooking a pot of pinto beans on the stove and misjudged the amount of time I had before I needed to remove them from the heat and the beans on the bottom started to burn. I didn't stir so the rest of the beans are fine. maybe a little burned tasting.
Is there a cook's secret on how to remove or 'fix' the burned flavor?
I want to make tamales but I don't have a tamale steamer. I do have a 12Q (?) stock pot that is large enough but I only have a steamer insert for a 4Q pot. I can't afford to buy a new pot with a steamer insert or new insert right now. What can I use for a steamer platform that won't leave the bottom of the tamales soaked?
Thanks.
I try to avoid buying meats that have been 'enhanced' since I don't prefer the taste and texture but sometimes an alternative isn't available or I'm low on cash and have to settle for it. When the label says "Enhanced with up to a X% solution" does it mean that X% of the weight I'm paying for is buffer? I'm assuming the solution is saline, a phosphate or carbonate buffer plus chicken or pork broth and the mysterious natural flavorings. What is in the buffer that gives the fat and meat such a strange texture? The raw fat feels slippery or slimy compared to unenhanced birds while the cooked meat has a stiff, almost rubbery texture.
The other question is why don't food manufacturers have to label the gluten content in the natural flavors. Turkeys may contain gluten because of the 'enhancement' solution but it's not on the label. I got sick eating flavored Dannon yogurt for the same reason since every flavored yogurt Dannon makes has gluten but there is no warning on the package.
Why do food manufacturers do this? Do they think is helps the flavor or is the buffer included to increase shelf life or disguise inferior quality meat?
Gloom, despair, and agony on me
Deep, dark depression, excessive misery
If it weren't for bad luck, I'd have no luck at all
Gloom, despair, and agony on me (lyrics by Buck Owens and Roy Clarke)
My maters' they ain't fruitin'
Tho they bloomin' all right fine
The hummin' birds are pantin' as they rest upon the vine
And all winter for hot peppers I shall surely pine!
Gloom, despair, and agony on me
Deep, dark depression, excessive misery
If it weren't for bad luck, I'd have no luck at all
Gloom, despair, and agony on me
Here in Oklahoma we've had nothing but 100 to 111 degree heat almost every day since June and my garden refuses to yield fruit even though I've been watering daily. I've asked around and apparently no one has had any luck with tomatoes. It's bad when it 'only' gets to 97F.
So rub it in, tell me about your wonderful harvest and about all of the canning your doing, salads your eating, ect.....
Sorry if someone recently posted a thread on this topic.
I have pork, growing like crazy spearmint, limes and a grill plus other ingredients. I'm looking for a marinade recipe that incorporates the spearmint plus the citrus I found one pork marinate that uses a combination of spearmint leaves, soy and hoisin sauces, molasses plus other stuff that looks good but I'm wanting something a little different. I bought limes a few months ago and went through them pretty fast then bought more and I'm really craving limes and know it pairs nicely with pork.
Any suggestions?
Thanks!
Help. I started eating sardines last year after reading about the last sardine cannery in the US shutting down. Last week I was watching TV on hulu mindlessly munching on sardines when I felt something with an off putting sandy, crunchy texture in my mouth. I didn't think much of it at first thinking some sand had somehow gotten into the can but I got another mouthful and realized there was a lot of this off putting something in the can. I looked and saw hundreds of little white, round balls in the dish and realized it was probably roe. I looked up "canned sardines roe" using altavista and found one article at chowhound (see: http://chowhound.chow.com/topics/304187) and the author posted pictures of it on flicker but only three people replied to his/her query.
I have three cans of sardines in the pantry but now I'm a little afraid to try them. The roe was very unpleasant since I wasn't expecting it. It has a sandy, crunchy texture, not something you would seek out. However, I enjoy sardines and am wondering how often do people find roe in canned fish? Have any of ya'll ever come across this? Is this a surprise I should expect once a year or so or is it rare?
I made some chicken broth yesterday to use up all of the necks, spines and giblets I had thrown into the freezer. The broth is very good but the fat cap is a gross gray color because I had so many livers in the pot. I used some of the fat to make roux with masa harina for enchilada sauce but I can't think of anything else to do with it. It looks horrible but I hate throwing it out. I could wait a few weeks to throw it out with a clear conscience but the freezers full.Can I refine it?
I had ginger tea with a dash of ground cayenne pepper and freshly cracked black peppercorns a few mornings ago and thought it would make a good condiment on meats or as a stir fry sauce. I was thinking about making something similar to Thai sweet hot pepper sauce but I don't want it to be too sweet. Karo syrup isn't as sweet as sugar syrup and I was wondering if I should use this instead of sugar or if I need some sugar syrup or other thickening agent to give it the proper consistency. Could I use a bit of tapioca starch as a thickener since I have it on hand? Has anyone ever made something like this? Are there recipes available? I don't mind winging a recipe, it's about the only way I cook, but it would be nice to have some preliminary data before setting out.
Thanks.
This post is for AK since he wanted to know what was in Son-of-a-Gun Stew. I had tried searching for the recipe several years ago but all I could find were recipes that were basically beef vegetable stew, not the stew I remember eating at the local fireman's fundraiser. I searched after AK reposted my remark in Look Who's Talkin': Memorial Day Weekend Edition and finally found the recipe. It was hard to find since the firemen in my hometown are all gentlemen and had politely softened the name from Son-of-a-B*tch Stew. As I remember it the stew had ground heart, bits of arteries and kidney bits but I could never place the other flavors. According to the recipes I found here:
http://www.barrypopik.com/index.php/texas/entry/son_of_a_bitch_stew_son_of_a_gun_stew/
or here:
http://www.hungrybrowser.com/phaedrus/m0806F04.htm
Son-of-a-Gun is made from beef heart, kidneys, thymus, liver, brain and/or possibly margut (marrow gut) seasoned with salt, pepper and green chilies. Margut is part of a nursing calf's stomach that contains partially digested milk. The stew I ate probably did not have margut but it still had very rich flavor from the kidneys and liver. I'm guessing they cooked it for at least 8 hours. I was confused about the taste since it did not have any chili powder or tomato taste and for some reason I expected this.
Anyhoo, I'm posting it here hoping Son-of-a-Gun will catch on again. It would be a shame to lose such a fabulous dish because people's tastes have changed so much. ENJOY!
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You could ask burger and sandwich shops what they do with their pickle juice. They might sell whatever juice if left after all of the pickles have been sold.