Serious Eats - seriouseats.com

I am allergic to raw mushrooms, can't eat anything that has been cross contaminated with it. I ate some fresh veggies that had a few flecks of mushroom in it that I didn’t see and within 5 minutes it had triggered my asthma, my mouth swelled up and the lips, tongue and all the rest of the symptoms that go with it. I can eat them when they are cooked though and I now love canned mushroom, since I can’t eat the raw thing anymore. I can’t even handle raw ones (my husband hates mushrooms) so I can’t eat them freshly cooked unless I go out.

I have found that since I have given birth to my twins 3 years ago that my allergies and asthma have gotten exponentially worse. I can’t even be in the same room with cats, dogs, any animal with hair. My allergies to the great outdoors have had the same consequence. I also have developed an allergy to Celery, I have the same reactions as I have to mushrooms but I stopped eating it, so I haven’t found out if it gets worse with every exposure.

My main concern right now is that I have a reaction when I eat in combination tomatoes and bread. I can eat bread alone and tomatoes but when they are eaten in the same meal I get an overwhelming reaction to throw up. It can be as mild as a slight queasiness or I can start to throw up. I have looked and looked but I can’t find anything anywhere that mentions allergies when foods are combined. Since the birth of my twins the tomato and bread reaction has gotten worse as well. I have never cared for pizza because it always left me feeling sick afterwards which I just thought that it was the grease in it.

I feel like an idiot when I say anything about the t&b thing....I know it is not in my head but nobody has heard of it and people just think I am being picky. Since I was about 13 apples have made me feel the same way. Sometimes the reaction is worse than other so I will every once and a while eat a bit of an apple but never a whole one. The T&B reaction is worse than the apple one though because my mildest reaction to T&B is the worst I have had to apples.

I haven't had one in decades but just to keep this sandwich going, I will go there and have them.

try our recipe double fried soy ginger glazed korean chicken wings .

I make parmesan crisp "bowls". Yummy and impressive looking. Simply increase the diameter of cheese spread in the pan. It should be less dense as well- when finished they almost look like lace. Invert melted cheese over a small bowl and voila! (I use rounded metal bowls and put them in the 'fridge to expedite the process.) It makes a lovely (individual) salad bowl -- will use next time I do (French onion) soup and salad.

Hey everyone,
I didn't make the Parmesan crisps.

Mine just chipped last night. I've had it since Christmas and have probably used it 15 times or so. I'm very nice to it; no high heat, hand wash, no other pots are stored in it, wooden utensils. I noticed under the ratings that a few others have had the same issue. It was so nice before this. It has a limited lifetime warranty, so I'll try and get a new one.

I am headed to Cuba in a week, any restaurant suggestions or casa particulares for great Cuban food?

I got this from watching A.B. on 'Good Eats'. When cutting the butter, put it in the freezer for 10-15 min. then use the coarse side of your cheese grader to get proper size chunks. I have yet to ever made biscuits, but
I am a big fan and will try this recipe soon (while my wife is at work and
freeze some).

justpassingthrough:

It has excellent recipes and decorating ideas. There is a middle ground between Julia Child and McDonald's.

Yes, but this ain't it. Shlepping a bunch of BLAND processed food home and mixing it up almost at random is ... well, a step below McDonalds. And decorating ideas - well, I don't really want my house to look like Barbie's Dream House ca. 1975, thanks.

I cannot believe how many negative comments were entered. What a bunch of snobs.

What's wrong with stretching your brain a little bit and learning things you didn't know before that will make you LESS reliant on the packaged food industry and save you money?

Meat guy:

So, the Food Networkand publishers should only cater to self important Food snobs rather than teach people to overcome their fear of cooking in Baby steps?

Yes, there are a lot of good souls who are afraid of their kitchens. For those folks, two words: Mark Bittman. I've been cooking for about 40 years, taught by a mother who adored Julia Child and that crowd - but I learn something new from him almost every day.

I am a Shun fan for life - I have 8. I would agree with going in to a store and holding them yourself. Sur La Table is having a sharpening event and is putting a big focus on knives in general. Mine are all Elite or Bob Kramer, but some people prefer the Ken Onion because of the handle. My other 3 knives are Wusthof - a santoku, paring, and butcher. Their scissors are great as well - cut anything! I would also take a look at the Henckels Miyabi line - brand new (I think).

Not trying to knock less expensive knives, but even with good care mine have not held up, suffering rust and bending problems at the tip. Even my Henckels set from Target got shelved.

Enjoy!

I prefer a 5 1/2" Santoku (I have little hands) over the classic 7" Chef Knife.

This statement alone proves what I'm about to say... Buying "the right knife" is a very personal choice. What fits your hand and your needs might not fit another's. I have a friend who, like you, has little bitty hands. I found a 5" chef's knife for her because an 8" or my 10" chef would seem like a machete in her hands.

Santoku is a very good blade style for someone with small hands as it seems to concentrate force on the entire blade vs. the heel or the tip. This is a double edged sword so to speak because there are times when one might need to distribute force. You'd need a parer for close "knife tip" work but should still be able to press down pretty hard on a santoku at the "heel" end. You should NOT try to "cleave" a bone as you would be able to with a chef's knife. Santokus are not built for this purpose and you might damage it. (i.e. I usually cleave through chicken bones when I am making stock to expose the marrow which is gelatinous and gives body to the stock. You'd want to use a heavier-duty knife for this vs. a santoku.)

Messermeister is an excellent German brand and I love how their knives feel in my hand. The forged line is amazing - balanced with just the right amount of "heft." This 5" Rocking Knife might be a good option for you. There is also this 4" Petite Chef's Knife that might suit your needs - and your hand. It would allow you to perform the rougher tasks better done by a chef's knife but it would be small enough for you to have maximum control when using it.

You can try some ceramic knife.I always use my Fuboon ceramic knife.I enjoy it to cut.

I have just discovered the greatest combination for oatmeal. I add yogurt to my oatmeal. It tastes wonderful, especially with yoplait mixed berry or strawberry yougurt. Hope you try it an love it!!!!