MplsM ary's Profile

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Ice-Cream Recall Sends Chill Through Food Industry

Everybody fears food from China, but food safety issues are everywhere.

about 19 hours ago
MplsM ary in Food Media & News

Newbie here: Collective wisdom re ceramic cooktops

I've added this lid holder/spoon rest to my wishlist:

Until my family gifts me with it, I'll just keep scorching my forearms as I lay lids upside down on the stovetop.

Jul 29, 2015
MplsM ary in Cookware

'Man vs. Child: Chef Showdown' Pits Kids Against Professional Chefs

Here's Estie, the 7 year old:

Jul 29, 2015
MplsM ary in Food Media & News

'Man vs. Child: Chef Showdown' Pits Kids Against Professional Chefs

I saw the first episode and it was pretty entertaining. Though the 7 year old, eye high with a deep fryer filled with wings kinda freaked me out.

Jul 29, 2015
MplsM ary in Food Media & News

Kitchen gadgets review: the Egg Master – a horrifying, unholy affair

Another discussion on the Cookware board:

I now have a huge crush on Rhik Samadder.

Jul 26, 2015
MplsM ary in Food Media & News

Eating Right for Cancer Survival DVD

I think actual scientists have done that work for you.

Eating Right for Cancer Survival DVD

I really need to get my Tinfoil Hat Designs website up and running.

B_P it seems you've done enough fact-checking to just stop watching the DVD. You will make yourself crazy if you fact-check your way down the rabbit hole just to prove there is no rabbit hole.

site forgetting "read" posts

Just unfollow the thread, then.

That diatribe was unclear. If the issue is that it is useless to open up an ancient thread, due to the site forgetting "read" posts, then that is indeed our collective problem. It seemed like having old threads pop up on his profile page was what he was talking about - which is what's supposed to happen.

I don't understand how one click to dismiss a thread is a problem.

Sorry - I am insanely literal.

Jul 24, 2015
MplsM ary in Site Talk

site forgetting "read" posts

No offense but this is a completely separate issue and is not a bug.

Jul 24, 2015
MplsM ary in Site Talk

Ailing GE fridge

Hope this is helpful:

I had to replace my lovely GIANT GE fridge (freezer on top).

Jul 22, 2015
MplsM ary in Cookware

Does anybody LIKE their ceramic cooktop?

I admit that my glass top stove is not perfectly pretty. There are a couple spots that I've given up on making look perfectly pretty. It's clean, and the spots don't affect cooking (that I've noticed, anyway).

Other than that, I adore my ceramic top stove. It takes a bit to heat up and cool down, but I've never experienced a better surface for the kinds of cooking I like to do. It simmers more evenly than any stove I've ever used (many, many gas ranges of varying quality (a couple top of the line) and a couple coil tops and one other glass top). It cooks eggs like a dream - low and slow is how I make eggs.

I know I'm SUPPOSED to hate it. I don't.

Jul 21, 2015
MplsM ary in Cookware

"Bacon" from seaweed

Here's a more thorough article with a silly title.

If they'd really developed a unicorn that tastes like bacon, just imagine what havoc that would wreak on these boards!

I do think it's interesting and would like to give it a whirl when it becomes available at Whole Foods for $zillion/oz.

Jul 19, 2015
MplsM ary in Food Media & News

Kitchen gadgets review: the Egg Master – a horrifying, unholy affair

"Redeeming features?
It’s quite space-efficient, being so dense with evil."

Thanks for the laugh! And now I have to read all his reviews.

Jul 17, 2015
MplsM ary in Cookware

General rant about food media and news

Clearly you do NOT understand what a protein is and that denaturing does not apply to every thing - even to protein.

Ok, really - I am signing off for a couple weeks, anyway. Best of luck and love to all.

Jul 13, 2015
MplsM ary in Food Media & News

General rant about food media and news

Lacto-ovo here... Abstinence from leather is not just a vegan thing. Shoes are a pain in the ass (though yes, I do wear shoes on my feet). Finding nice shoes is difficult. The shoes either look like one never graduated from hippie days, 90's grunge or they look like specialty shoes for clowns or street walkers. It's getting better, but it's not easy finding nice non-leather shoes.

Jul 12, 2015
MplsM ary in Food Media & News

General rant about food media and news

I wish THAT article got half the press of the original, much-hyped study. I especially like this line, "Here’s a dirty little science secret: If you measure a large number of things about a small number of people, you are almost guaranteed to get a “statistically significant” result."

Jul 08, 2015
MplsM ary in Food Media & News

Easy Vanilla Pudding

Jun 30, 2015
MplsM ary in Recipes

Woo woo 40 new foods at the State Fair

Here's a list from the fair folks (With pictures!):

Some of the frozen treats sound interesting:
• BBQ Pickle Ice Cream: At R&R Ice Cream
• Butter Queen Coffee Ice Cream: At Hamline Church Dining Hall
• Caramel Chocolate-Dipped Bacon Ice Cream Bar: At Pat’s Place
• Chocolate-Dipped Cherry On-a-Spoon JonnyPop: At JonnyPops
• Chocolate Jalapeño Ice Cream: At Rainbow Ice Cream 5 locations <- This, I'd like to try
• Chunks O’ Fruti Frozen Strawberry Bar: At Key Lime Pie Bar
• Doo Wop Dip: At West End Creamery
• Dot Shakes: At Dippin' Dots
• Espresso Float: At Java Jive
• Fire and Ice Kreme: At Goertze’s Dairy Kone
• Salted Caramel Puff malts and sundaes: At Dairy Goodness Bar

More Information on Tags and Upcoming Beta

And if they forget to tag their post "Chicago?" It is tagged as "burgers," and is thought to be a recipe?

Our fears in a nutshell, I think.

More Information on Tags and Upcoming Beta

Please just be honest. The reason there was such backlash with the last major rollout was due almost entirely to a lack of transparency. We can take the truth. I think most of us can't see how it will work or that there will be benefits for the users.

I see how opening up local boards to a big, wide tagging world could be a good thing. Less maintenance and easier to moderate for staff, and we'll have more options as to how we organize things that interest us. I get it. That there might not be actual boards has people afraid that the community feel might get lost. Please address that issue and if possible, keep the PR spin to a minimum.

More Information on Tags and Upcoming Beta

"Converting our regional boards to location tags allows you to add multiple location tags to any post you create."

That's what I'm guessing is the future. No more local boards, anyway.

Jun 23, 2015
MplsM ary in Site Talk

More Information on Tags and Upcoming Beta

Does this mean that all boards are going away and it will now be one huge list of threads that are tagged?

Jun 22, 2015
MplsM ary in Site Talk

Dinnerware safety--brand suggestions?

Can't argue with logic like that.

Jun 14, 2015
MplsM ary in Cookware

Dinnerware safety--brand suggestions?

Okay... one commenter on the internet posted that she heard there's BPA in Corelle. Can't ask for more definitive proof than that. :)

Safe is a relative term, but nobody is helped by spreading inaccurate information or rumors.

Dinnerware safety--brand suggestions?

Where'd you get that information?

I can't seem to find anything that backs up that assertion.

Jun 14, 2015
MplsM ary in Cookware

Local Blue Cheese

I have not tried this, but how about the UMN food labs cheese?

Copying the info, since the page gives security warnings:
Prices range from $6.50 to $12.00/lb Cheese
Cheddar - can come in a variety of ages: mild, medium, sharp and reduced fat.
Gouda - a mild butter note cheese, good for melting, snacking and with fruit
Feta - a mild salt brined cheese that is great for salads.
Tomato Basil Feta - a mild salt brined cheese that has exceptional flavor and is great to use in salads or snacking.
Colby - a mild cheese great for sandwiches and snacking.
Hot Pepper Colby - a mild cheese with mixture of habanera peppers and other peppers to give a unique hot bite.
Blue - a strong pungent flavored cheese, great to crumble on salads.
Parmesan - a strong hard cheese with a slight fruity note , great to grate for salads, pasta and pizza
Swiss - a stronger buttery and nutty cheese that has a firm texture and has holes called "eyes" great for sandwiches and melting.
Creamy Havarti - a mild buttery cheese with open texture great for snacking and sandwiches
Dill Havarti - a mild buttery and dill flavored cheese great for snacking
Nuworld - a strong flavored white blue cheese - Unique to University
Brick - a mild slight nutty note and has open texture, great for snacking
Raclette - a European melting cheese that has a slight Swiss note, great for melting on bread or vegetables.
Herb & Garlic Colby - a mild firm open texture cheese with seasoning added to give it a flavor, great for sandwiches and snacking
Queso Fresco - a South American "fresh cheese" used in salsa and for melting on a variety of dishes
Nuworld Spread - a spreadable cheese made with Nuworld Cheese and Cream

Nuworld (hate! the spelling), sounds interesting.

The Dairy Salesroom is open to the public on Wednesdays from 2-5 p.m.
It is located in Room 166 Andrew Boss Lab of Meat Science (ABLMS), 1354 Eckles Avenue, St. Paul Campus

Your kitchen in a word (or two, or three...)

Aside from a vintage Brillo fridge magnet, I have this.

Help Me Make My Own Chai Blend for Iced Tea

Great tips, thanks.

Jun 09, 2015
MplsM ary in Home Cooking

Help Me Make My Own Chai Blend for Iced Tea

How much of what is where I'm stumped. So, for a 2 liter batch of tea that would be...

I'm thinking one tablespoon tea, and then my thinker melts into a pile of goo.

Jun 09, 2015
MplsM ary in Home Cooking

Help Me Make My Own Chai Blend for Iced Tea

I brew a mix of green "chai" bags for iced tea. It's lovely, but a little expensive. The mix I've been using is 2 parts Stash Green Chai, 1 part Target Simply Balanced Organic Green tea with Ginger and 1 part Bigelow Green Tea Chai. After brewing I add ice and stick it in the fridge. It's a great combo that I'd like to approximate using bulk green tea, maybe bulk herbs, but probably herbs plus a tiny boost of essential oils.

To give you an idea of the ingredients I have the descriptions of the teas, from the manufacturers:

"Stash Green Chai Spice lends a modern twist to the traditional Chai by blending Chinese green tea with cinnamon, whole cloves, cardamom, ginger root and sarsaparilla." There is a LOT of clove in this blend. Ingredients (tea bag): green tea, cinnamon, ginger root, allspice, natural cinnamon flavor, clove, clove bud oil, cardamom oil

"Simply Balanced Organic Soothing Ginger Green Tea brews peace of mind by the cupful. A mellow blend of ginger root, lemongrass and spearmint mingles with the soothing aroma and silky taste of green tea." It is mellow. A little bland, but it helps balance out the bold peppery-ness of the Stash.

The Bigelow is a bit of a mystery. On its own it reminds me of Diet Dr. Pepper. "We took the exotic spices of chai and blended them with our smooth hand-picked green tea to give you a unique flavorful experience" Maddeningly, they list the ingredients, thusly: "green tea, spices, natural chai tea flavor with other natural flavors (soy lecithin)"

I'm going to start with the ingredients I know:
green tea
black pepper

All that preamble, to ask this: Does anyone have any idea of proportions when flavoring tea?


Jun 09, 2015
MplsM ary in Home Cooking