I seem to remember that when considering good or better for you fruits and vegetables, when brought to market, had a certain order of wholesomeness. This went fresh, freeze dried, frozen and then canned. Can anyone confirm this for me? I'd rather do my own research and find cited sites. I'm limited to stupid smart phone with restricted access. My question boils down to this. Does freeze dried belong on such a list? Does it really come in second?
This question was posed today in a discussion about food. Are any produced by simple fermenatables? The question caught me rather lacking, and frankly, just don't know.
Ok Serious Eaters or maybe not so Serious Eaters what is it? Found myself in a subway today, the whys and such not important, and it took about half a minute before gag reflex kicked in. I mean literally intense I'm going to lose it here and now. I must have been green around the gills because a worker that was cleaning tables said; "don't worry your not the only one." as I more or less ran past. Is it the new breads? I fondly remember eating there pre culinary school days. What happened? I was told later they all smell that way.
Ok SEaters, need ideas for what we call dump sauces. Yeah it's not an appetizing term. It's just generally used. Giving where I work, think nursing home, we deal with alot of dietary restrictions and one recipe works for one but not another. So here's the idea and the problem. We might do a stir fry and offer three different sauces. Or a pasta dish with the usual sauces. The problem we have is that our proteins are cooked unseasoned period and sauces are the only way to change are enhance flavor. So we need your help, as our ideas are running a little simplistic, as to your ideas.
I knew something was screwy with my home oven. I borrowed an thema K with an oven probe and found that this oven runs at 625° when set at 400°. I've been seasoning cast iron all day and temp has been constant. Question is: other then pizza. What would could you do with that much heat?
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