MplsM ary's Profile

Title Last Reply

General Mills - "No Sue"

That is just pitiful. Thanks for alerting me to that change.

A list of General Mills brands (may not be complete)
Betty Crocker (291 products)
Big G Cereals
Bisquick
Bugles
Cascadian Farms
Cheerios
Chex
Cinnamon Toast Crunch
Fiber One
Food Should Taste Good
Fruit Roll-ups
Gardetto’s
Gold Medal
Good Earth
Green Giant
Häagen-Dazs
Hamburger Helper
Kix
Lärabar
Lucky Charms
Macaroni Grill
Monsters Cereal
Mountain High
Muir Glen
Nature Valley
Old El Paso
Pillsbury
Progresso
Total
Totino’s/Jeno’s
Trix
Wheaties
Yoplait

about 3 hours ago
MplsM ary in Food Media & News

General Mills - "No Sue"

Well, just buying the product will not abrogate your rights. Yet, anyway. This is all about their online stuff. My understanding is that reading General Mill's page about your rights (or any other GM online stuff), takes away your right to file a class action lawsuit. They've been a good corporate neighbor in Minnesota. Now they look like Snidely Whiplash.

about 9 hours ago
MplsM ary in Food Media & News

Do you wonder why the Chow site stinks?

about 17 hours ago
MplsM ary in Site Talk

Do you wonder why the Chow site stinks?

Who would buy a loss leader? Easier to just let it go. Television Without Pity wasn't sold. http://www.vulture.com/2014/03/how-te...

about 17 hours ago
MplsM ary in Site Talk

Trader Joe's YAY/NAY - April 2014

^-^ Will work for cookies.

1 day ago
MplsM ary in Chains
1

Fascinating food blog about re-growing romaine lettuce...........

This is so cool! I usually chop up three hearts of romaine, wash and bag for salads. When I want lettuce leaves for sandwiches I am always a little bummed out that I don't have any.

Going to buy some lettuce and dig out my mad scientist gear (complete with lab coat and thick glasses) very soon. Mwahahaha!

1 day ago
MplsM ary in Gardening
1

vegetarian easter menu?

Roasted roots, maybe? Carrots, potatoes parsnips, garlic and onions. You can prep ahead and just shove them in the oven after dousing with olive oil salt and pepper. Leftovers make great soup. Could be an even greater soup if you have any leftover cauliflower steaks.

Apr 16, 2014
MplsM ary in Vegetarian & Vegan

Egg entrees for egg haters?

Someone who hates eggs would most likely stand upwind of deviled eggs while pointing a crucifix in the eggs' general direction in hope of rendering their devilish powers useless.

Apr 16, 2014
MplsM ary in Home Cooking
4

Do you wonder why the Chow site stinks?

If CBS pulls the plug then the only place this site will exist will be in the wayback machine.

Unlike the original Chowhould, this runs on proprietary software. From the content management software of old, it's been pinched, pulled and squoze in myriad ways to what you now see. Because it's solely owned by CBS, it will just disappear should they choose to let it go.

Apr 16, 2014
MplsM ary in Site Talk
1

Best Homemade Veggie Burger Recipe

I am most definitely going to try this one. http://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html

Here's the play by play of how the recipe developed. So wonderfully logical. I ♥ J. Kenji Lopez-Alt. http://www.seriouseats.com/2014/03/th...

Apr 15, 2014
MplsM ary in Vegetarian & Vegan

Release Notes Feb 13, 2014: New Food Quests Board

/snark Here's yet another wonderful thing about the new format - when a post gets a number of down votes it gets hidden. One need to click "show hidden posts" to see them. This really adds value to an already wonderful click-fishing concept. /snark

Apr 15, 2014
MplsM ary in Site Talk

Newbie here and loving it!

Welcome. Glad to see you've jumped right in. Your Food Quest topic on breakfasts would get a lot more play on the General Topics board: http://chowhound.chow.com/boards/27
Because the format is different, your topic can not be moved to that board, so you'd need to restart the topic again. If you have the article and you want to link to it, perhaps it could go on Food Media and News ( http://chowhound.chow.com/boards/33 ) where there is already a topic on how the rest of the world thinks Americans have breakfast: http://chowhound.chow.com/topics/967750

The view of all new topics from all boards: http://chowhound.chow.com/boards From there you can click "View Board List" to see a list of all the boards.

It's a big, beautiful Chowhound world here. Enjoy, and again, welcome.

Apr 14, 2014
MplsM ary in Site Talk

Egg entrees for egg haters?

It depends on the person. I actually loathe the taste of egg whites. Angel food cake, maringues, even egg white heavy souffles seem metallic and off to my tastebuds.

That said, I like scrambled eggs just fine but the eggs need to be well scrambled.

Apr 13, 2014
MplsM ary in Home Cooking

Forgotten Fast Foods

*grabs a megaphone and starts doing a little dance while shouting* Mister Donut, Mister Donut, Mister Donut! Please bring Mister Donut back to the US.

Apr 12, 2014
MplsM ary in Chains
1

Le Creuset new Matte color line

Morphing fractals based on temperature! :D

Apr 11, 2014
MplsM ary in Cookware

Le Creuset new Matte color line

My close friend who passed away a few years ago had velvet phobia. I am fairly sure she would've loathed these pots without thinking twice.

Touch is a very personal thing. I love velvet and chalkboards and even microfiber (underwear - makes for great underwear). I love the feel of silk but my body absolutely rejects it. Sweat is the first reaction, welts then hives the second and third. Kinda makes me sad even though there are poly alternatives.

Anodized aluminum has always puzzled me. There must be a benefit but having cooked with it I can't say I see it as useful. At least for my style of cooking.

Apr 11, 2014
MplsM ary in Cookware

Le Creuset new Matte color line

Nope, I've not seen it in person. Based on the pictures I say no thanks. If I wanted an unglazed ceramic pot for cooking, I'd buy one. Matte finish ceramic would drive me batty as far as cleaning goes.

Apr 11, 2014
MplsM ary in Cookware

Cookware Board denizens

You missed the alarmists. These are the folks who are afraid their old-fashioned tinfoil hats will leech aluminum straight into their brains. These folks would truly love cooking if everything wasn't out to get them. They have stockpiled glassware for leftovers, but are afraid to use them, lest the glass explodes. And, since cooking using any pot or pan will kill them and raw foods are rife with bacteria, they are mostly very skinny and tend to flinch at the slightest sound.

Apr 10, 2014
MplsM ary in Site Talk
2

Organic black PEPPERCORN RECALL

Ok - that's probably in my peppermill right now and has been for a while. Thanks for the heads up, but I'll just use up what I have since I haven't had any ill effects and I only cook for myself these days.

That same company supplies the bulk products for most of the co-ops in the Twin Cities, too.

Apr 09, 2014
MplsM ary in Food Media & News
1

So Long, and Thanks for All the Fish Tacos

My sister taught 7th and 8th grade science for many years. She loved it. I'm sure you will too.

As others have pointed out, you have a great basis for handling teens of today. Thankfully teenagers are more transparent than this group. You should have few problems.

Your talents will be missed.

Best of luck. See you at the Restaurant at the End of the Universe - and on the boards.

Apr 08, 2014
MplsM ary in Site Talk

Let's get silly...imaginary mock meats no one wants- GO!

TongueFu. C'mon, y'all were thinkin' it.

Apr 07, 2014
MplsM ary in Vegetarian & Vegan

Battling "condimentia"

I just bought another glass refrigerator shelf and placed it about 6 inches below the one above it. Finding it was tricky as my refrigerator is not the newest model.

Also, this shelf arrangement was made possible by ditching the meat bin. I have two large crisper drawers and as a vegetarian, no need for a meat drawer. I'll replace the drawer and take out the extra shelf when I sell this place.

Come to think of it - I probably could have just used the meat drawer as a condiment habitat. Oh well.

Apr 06, 2014
MplsM ary in General Topics

Battling "condimentia"

I rearranged my fridge for condiment placement. Most go in the door, but I also bought an extra shelf for small condiment bottles and keep a few bottles of fizzy water on their side on that shelf. They are spendy - around $100, but well worth it.

Apr 06, 2014
MplsM ary in General Topics

Trader Joe's YAY/NAY - April 2014

Birds... meet stone.

http://chowhound.chow.com/topics/971258

Thanks so very much!

Apr 05, 2014
MplsM ary in Chains
1

Trader Joe's YAY/NAY - April 2014

Yay and nay - depending on the batch: jalapeno stuffed green olives. Two jars ago - superb! Giant, crunchy olives stuffed with jalapenos. Last jar - awful. Small, mushy bitter olives. I didn't pay attention when I bought them. I muddled through (though it took forever to finish the jar). This last jar, back to greatness: giant, crisp, happy olives.

I know this could be seasonal, but the difference is truly night and day.

Just a warning to pay attention to what you are buying. As moms say: "Do as I say, not as I do."

Apr 04, 2014
MplsM ary in Chains

Tasty (and Easy) Baked Tofu?

Hi Vegetarian & Vegan board.

I have tried. Truly I have tried again and again to make a baked tofu half as tasty as the TJ's Organic Baked Tofu and/or Wildwood Savory Baked SprouTofu. The tofu usually sticks to the pan. And the inner tofu is just plain old tofu-y.

I have all but given up. Today I made a kickass faux tuna salad using TJs savory baked tofu. And again, I though - why can't *I* make my own baked tofu? I feel inadequate.

I know this is asking a lot, but for those of you who successfully make tasty baked tofu, could you provide idiot-proof step by step instructions with an ingredient list?

Thanks.

Apr 03, 2014
MplsM ary in Vegetarian & Vegan

Trader Joe's YAY/NAY - April 2014

Yay - I have probably yayed this before but... the baked organic savory flavored tofu. I usually just toss it with broccoli and rooster sauce and toss some nuts on top. Today I used it to make mock tuna salad and it was outstanding.

Informational: TJ's soy chorizo is back. I bought some but have yet to try it out.

Apr 03, 2014
MplsM ary in Chains
1

And I Thought "I" Had a Problem with Cookbooks!

Didn't think I could ♥ Rick Bayless more, but I do. His approach to educating his staff on Mexican cuisine is so thorough. From the cookbooks to their annual trips to Mexico, the education allows the staff to immerse themselves in Mexican food history and apply that knowledge to the resto biz.

Mar 28, 2014
MplsM ary in Food Media & News

FDA Overhauls Nutritional Labels

Figuring the nutrient content of the resulting pot is what I am trying to do. I can then divide as needed.

Mar 26, 2014
MplsM ary in Food Media & News

FDA Overhauls Nutritional Labels

You know, you'd think so. It should be easy right? But here's my dilemma: serving sizes for bags, cans and jars for things used in recipes.

For instance, I just made a batch of soup using a tetra pack of crushed tomatoes. A serving size is 1/4 cup. The pack has "about 12 servings." I find this maddening. Cans, bags of veggies and jars are often sold by weight, yet nutrition information is by volume.

Like NV Jims I'd like a breakout of the whole container as well as serving size.

Mar 26, 2014
MplsM ary in Food Media & News