For a counterpoint to @Liam781, the gills absorb liquid wonderfully if you want to roast the caps with some liquid flavoring on top.
Being in your situation for the past few years and for the rest of my life, and having guided my wife through what you're going through, may I recommend home-made ice cream? I mean, really recommend it, like, I'm pushing a freezer filled with 2 quart containers of every flavor possible.
I'd also add zucchini as versatile. Shredded and wrung zucchini baked into flatbread or tortilla makes a great wrap to alleviate sandwich craving.
And I'd add that I think you're blessed. Many doctors will simply put a woman with gestational diabetes on medication without mentioning diet, or prioritizing medication over diet.
I assume that if I want to avoid the lactose in milk, I can mix 1 tbsp cream with 1 tbsp water? And if I want to avoid dairy I can use 1 tbsp olive oil with 1 tbsp water (or 2 tbsp olive oil for the 2 tbsp cream variation that you didn't like)?
Your mushrooms grow in dirt. Often chickens have crapped all over them. That's the least of it. Do yourself a favor and clean them.
When roasting portabellas whole and alone, I leave the black gill on and just blow and brush to get dirt off, rinsing usually cause some damage.
Interesting. I only bake Challah in breads, so I'm looking forward to when you get to braided bread.
I'm trying to imagine it with diagrams of fatty acid structure for each type and illustration of where the points of attack are. Maybe color the 2 hydrogens that switch places between cis and trans to have them stand out. But I'm trying to reason out the design backwards, probably best to ask someone who doesn't understand it and try to make it clear enough that they do. Meaning, I have a feeling I only understood it because I knew the chemistry already.
To add counterpoint to @Vegan, there is convincing evidence and chemical difference (not sure of chemical basis). Trans fat is associated with more than just heart disease, saturated fat was associated with heart disease only. Chemical difference is the trans formation is much lower energy than cis, perhaps easier oxidation. Now that both views are up, we can get back to cooking.
Are you sure this article hits the sweet spot where non-science-educated people can read it? It's definitely simplified from what a chemist would write, but, by Bob (thank you Douglas Adams), it may not be enough.
@Stacey1216 @dorek yes it's wasteful, I do it for convenience, please no one copy me. Was only asking to find out if the soaking in water makes a difference, but Kenji wrote that they soaked it overnight. Don't know why, but I make 15-20 hardboiled eggs every week, and not one sticks to the shell. Scientific method is necessary when things are broken, not when they work already. In other words, if my egg shells never stick, then null hypothesis (that shells will stick to eggs under these conditions) is p=0, which every researcher would kill for. Before I left them soaking in water they would stick, which is why I asked. Reproducibility would not be an issue as I reproduce it every week...
I'm not just asking about the cooling, might leaving the boiled eggs soaking in water for a very long time have an effect as well?
My food master and teacher, you've fallen off the deep end. I have not had a single egg stick to shell since I started doing this: Cold start, eggs barely covered with water. bring to boil. maybe lower flame slightly, boil for 7 minutes. Immediately transfer to sink, under running cold water dump out hot water and rinse off sides of pot to cool, then leave pot with eggs under running water for a long time (30-45 minutes). Store the eggs in the water in a container.
Maybe it's just the leaving the eggs in water? Did you do that experiment?
My Serious Eats kosher experience is one of adapting Serious Eats recipes for kosher eating. Thank heavens for the Food Lab! It's allowed me to figure out which ingredients can be swapped out for what.
Toss up between simmering chicken broth, challah and slow roast brisket. Probably the simmer.
Why isn't this post tagged with "Food Lab"? It didn't show up in the sites feed, and if not for Jason Kottke, I would never have known about it. I shudder to consider life with a Food Lab post missed.
Other tips: I keep a separate sponge for oily pans. That one turns black and looks disgusting and is replaced once in a blue moon, while the sponge for everything else lasts much longer than it would have.
Splatter guards for frying. Standing guards only. 2 or 3 of them to tent if necessary. No more chicken legs splatter burns.
One thing I didn't notice mentioned here or in the knife-sharpening article is to hold the blade of the knife almost parallel to the sharpening stone, barely touching the edge of the blade to the stone, just working it back and forth lightly on each side and letting the grit do the job. Also to pass the entire blade in one pass, not trying to sharpen parts of the blade at a time, and only sharpening in one direction, not bringing it up and down. I was taught how to sharpen by a kosher slaughterer. They sharpen their knives constantly and have to pass inspection as the blade has to be perfectly smooth/unblemished and absolutely sharp, to the point that the animal feels nothing when being cut. They never use grindstones, only blocks of stone, and usually 3 levels of grit.
I'm going to try the lemon juice first and then the vinegar, thanks!
Great book idea.
Beets grilled in oven unpeeled with no tinfoil, on the grate, at 425 for 1.5-2 hours until carmelized and soft. Eaten either plain or as beet salad with diced onions and coated lightly with lemon juice and olive oil.
Brussel sprouts coated in 1 tsp of olive oil per 15, grilled for 50+ minutes, dipped in mustard.
Mixing carrots and potatos to reproduce sweet potato flavor with much less starch.
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