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Your Giant American Refrigerator Is Making You Fat And Poor

Yes, or buying "fresh strawberries" in a pint tub at the store and finding several moldy ones at the bottom :(

Mmmmm....not so fresh.

1 day ago
sedimental in Food Media & News

Your Giant American Refrigerator Is Making You Fat And Poor

Well, I don't know about you, but I don't often just eat blackberries all by themselves (unless I am munching them directly off the brambles). A peach- yes, blackberries- no. I put them in things, over things, on things. No problem with quality. Far, far superior than anything in the grocery store. However, I get to enjoy fresh tasting blackberries all year long by flash freezing them individually and storing them frozen. They are perfect for how I use them and my fresh frozen berries are far superior in taste and texture compared to store bought *fresh* berries...which are usually tasteless, and often many days old(at least)IMO.

1 day ago
sedimental in Food Media & News

An Open Letter to Chowhound re: the new format

Well, I am not buying another gizmo just to click on a damn blue heart! Lol.

I haven't tried this site on my smart phone yet (since the changes) but I suspect it will be even more difficult.

1 day ago
sedimental in Site Talk

Your Giant American Refrigerator Is Making You Fat And Poor

Oh lord. Pet food.....frozen slabs of raw liver, marrow bones, ground meats......takes up a whole shelf in my kitchen freezer.

1 day ago
sedimental in Food Media & News

Your Giant American Refrigerator Is Making You Fat And Poor

Ha! You are so right!

The word "excessive" just doesn't belong in the same sentence as "ingredients" or "adult beverages" in my world :)

1 day ago
sedimental in Food Media & News
1

Chocolate: What do you look for?

Not too sweet and something attractive. Interesting flavors that stand up to an after dinner coffee, brandy or dessert wine. Small bites. Usually, that leaves out milk chocolate or white chocolate. Something chewy in it is a plus (for texture) like dried fruit, nuts, salt crystals, caramel.

I frequently pick up small bites like this to serve with biscotti or almond cookies to keep around for company.

2 days ago
sedimental in General Topics

Does Fast Food Really Make People Fat?

I am sure it is the buffets. Get rid of buffets and everyone will be thin...makes about as much sense as any of those studies :)

2 days ago
sedimental in Food Media & News
1

Bye Bye Chowhound

...and you know what they say about herding cats! Lol

2 days ago
sedimental in Site Talk
1

Pantry storage: flour, sugar, etc.

Like rasputina, I store in glass mason jars, then store the remainder in the freezer. Keeps it all fresh but I have enough out, to use day to day. Dried pastas, beans, lentils, crackers in zip bags or mason jars, depending on the quantity. Teas in tin canisters. Coffee beans in the freezer, fresh ground in Mason jars. I will cut the label and nutrition information off the bag and use clear packing tape to affix it to the mason jar....that way I also know what brand it is. Glass jars with original labeling looks nice, easy to stack and store, and easier to find in the pantry too.

Nuts all in the freezer. Chocolate in zip bags in a wine fridge.

2 days ago
sedimental in Cookware

An Open Letter to Chowhound re: the new format

I don't care about the icon being in the shape of a heart. Probably would have been more appropriate to the site to have it somehow be food related, or just "like" or "agree" or thumbs up, etc.....but I have to agree that it is a *bitch* to try to click it on an iPad! Takes me two or three attempts. Even just make it bigger!

2 days ago
sedimental in Site Talk
2

Does Fast Food Really Make People Fat?

Of course! Don't ya know all 313 million people here, living in America, can ALL have a good job, ALL make a good living, and ALL buy good quality food? Plenty of good paying jobs for everyone....except the lazy's. World economic problems are a myth, made up by media ;)

2 days ago
sedimental in Food Media & News
5

"Hardcore Gastrophile"

My first thought was someone with a serious GERD problem :/

2 days ago
sedimental in Food Media & News

Your Giant American Refrigerator Is Making You Fat And Poor

I know! Crazy. Three!

Well, one is the side by side in the kitchen and I *hate* the small freezer section, it is useless! Those damn things must be designed only for cans of orange juice, ice cream and frozen dinners ( I don't use any of those things). Useless for anything else.

The other is an upright freezer (in the wine room) for prepped items, garden produce, homemade items ( compound butters, pesto, freezer jams, stocks, etc)...my personal grocery store.

The third, is a chest freezer exclusively for meat in the barn.

Seriously, it is not excessive. We use it all! But I make breakfast, lunch,dinners and snacks. I don't buy much processed or prepared food at all.I think if you only cook simple foods, you wouldn't need it. But if you use 10 to 15 ingredients just at dinner, or love to cook a variety of cuisines, it is surprising how much storage you need. Or...at least I need it, lol.

2 days ago
sedimental in Food Media & News

Your Giant American Refrigerator Is Making You Fat And Poor

I think a lot of oldsters have the same sentiments.

As for me....I just get emotional about not having enough fresh chopped culantro when seasoning a vietnamese soup in February- or not being able to get fresh picked organic blackberries in December, or not wanting to pay the market price for wild mushrooms out of season.....my freezers allow me do what I want, when I want.
However, knowing what to store and how to store it takes some considerable experience. That is really different that freezing cooked "casseroles" or hunks of cooked meat as my grandma did. Bleach. My mom used to freeze things too...before vacuum sealers... and they turned out pretty gross a lot of the time
:(

2 days ago
sedimental in Food Media & News
1

Your Giant American Refrigerator Is Making You Fat And Poor

Absolutely on all points. I buy a quarter or side of beef and lots of specialty cuts and preps of buffalo ( that does not exists in a store) saving *hundreds* and hundreds of dollars per year.

Properly stored in the freezer, there is no discernible difference in taste according to taste test experiments ( and chowhound threads on this topic).

Also, if you live on acreage (as I do) it is the only way to store fresh picked freezable produce. Produce is not that fresh in a grocery store. I love always having a huge variety of quality food whenever I want it.

I also love to cook and don't consider my time cooking as a chore or wasted time. I view my freezers and fridges as supporting my habit :)

2 days ago
sedimental in Food Media & News
1

Amazon Prime Pantry: Anyone Using This?

I order off Prime all the time.
I have been looking at the Prime Pantry, but haven't pulled the trigger yet.
Where I live, it would be totally worth 5 bucks to get some things delivered to my door. I am a " time is worth more than 5 bucks" kind of a person.

Jul 29, 2014
sedimental in General Topics

Your Giant American Refrigerator Is Making You Fat And Poor

Totally. My fridges are filled with homemade items, lacto fermented items, herbs, etc. much more about HOW you eat.

No ding dongs...okay...ummmm....just that one package ;)

Jul 29, 2014
sedimental in Food Media & News

Your Giant American Refrigerator Is Making You Fat And Poor

Wow.
I have 3 freezers (2 uprights, 1 chest) and 3 fridges ( okay, one is for wine and chocolate, pet meds and cool beverages)..I am considering another big fridge for just condiments and produce.... and we are thin......

Jul 29, 2014
sedimental in Food Media & News

An Open Letter to Chowhound re: the new format

Well, I don't see it as misleading. As an employer, I routinely ask my employees what they think and how they feel about changes. I don't always follow their advice. I still value their input. The bottom line is that TPTB need to look at changes from various perspectives that participants don't have. Participants only have their perspective.

It will be interesting to see what happens here. My gut says, that they are trying to attract a different demographic....and that they
*need* to do that for the health of this site. It remains to be seen if they have made good changes or not.

In my opinion, they are really missing the boat on iPad, smart phone friendly formatting, and apps. Maybe theses changes are leading toward more changes in that direction though. No idea.

Jul 28, 2014
sedimental in Site Talk
2

Introducing New Conversation Types - Continued

Yes, I also noticed that. Maybe it is a warning, lol.

Jul 28, 2014
sedimental in Site Talk

Introducing New Conversation Types - Continued

I think *that* fact does not escape TPTB's attention ;)

Jul 28, 2014
sedimental in Site Talk

Help me expand my grilling repertoire

That sounds really good!

Jul 28, 2014
sedimental in BBQ, Smoking, & Grilling

An Open Letter to Chowhound re: the new format

In other words...a vocal minority is taking this personally. I think the TPTB are making a statement by hearing some voices about it, and then making changes they feel are necessary.

The format is the same for discussion. I tend to gravitate toward discussions, but am open to participating in a QA format too.

Jul 28, 2014
sedimental in Site Talk
1

An Open Letter to Chowhound re: the new format

I feel the same way. I can't see what the big deal is either.

I think it is a nice idea to have different ways to present a food issue in a thread. Not everyone appreciates a huge (and often off topic discussion). Although, sometimes, that is just perfect for the situation. Nice to have a choice.

I suppose it will take awhile before it becomes clearer which topics typically use which format.

Jul 28, 2014
sedimental in Site Talk
1

Help me expand my grilling repertoire

Shio koji is a Japanese condiment that enhances flavor. It is made from rice and mold (yum, lol). I make my own, but you can buy it all ready to go. It is great on chicken and fish. Umami bomb! A little goes a long way, so it will last a long time for the price.

http://www.saveur.com/article/kitchen...

Yes, the salt block is the big thick pink Himalayan salt slab. You heat it up slowly on one side of your grill, makes it easy to manage seafood on it -and meat or veg on the grill beside it. Clean up is easy, just rinse under the tap, no seafood smell lingering on anything. You lose a little of the surface with each use, so if you get one, make sure it is at least 2 inches thick.

Flatiron is my favorite cut. Very tender and full of flavor. They are usually about a foot long and an inch or inch and a half thick. Because of the large surface area, they take seasoning really well and are perfect for grilling.

Jul 27, 2014
sedimental in BBQ, Smoking, & Grilling

Help me expand my grilling repertoire

For fish, I like mine grilled after a rub with shio koji. The shio koji makes the outside caramelize on the grill (watch for burning) and the texture perfect. It is really a fast cook too. I also use a salt block (not as fast) with great results providing the fish goes on it dry so as not to pick up too much salt. Also, delicate fish grilled on a bed of vegetables or on herbs, in foil is easy, fun and foolproof. I open the packets when almost done and close the lid and smoke for few more minutes...tastes like camping :)

I like shellfish on the grill as entrees. Shrimp in the shell on a salt block needs nothing else for seasoning. Mussels, clams and oysters are quick and make for a nice change. I grill them right on the grates and pick them up with tongs. Don't forget to grill some lemons or limes with them, then all into a big bowl laced with diced tomato, herbs and a splash of sherry vinegar and olive oil, mix it up. Makes a nice entree.

Flatiron steak is my favorite. Season and grill 5 or 6 minutes on each side, let it sit then slice on the diagonal and serve with chimichurri, romesco or a garlic aioli. Easy dinner.

Sandwiches or main dish crostini are also a different idea on the grill. I really like grilled vegetables this way, especially grilled eggplant and red peppers (grill marks required :). We often put together weekday dinners with just grilled veg and grilled breads on a platter with cheeses, olives and tomatoes (and wine) for light summer dinners. I made a "summer comfort" dinner the other night on the grill. Grilled cheese prosciutto sandwiches and gazpacho....hit the spot.

Jul 25, 2014
sedimental in BBQ, Smoking, & Grilling

"Starbucks Demands Barista Remove Tattoo or Resign"

Yup.
That is how it is, at my office.
I own the business, so if I find the tattoo ( or clothing, hair, etc) offensive or not appropriate, then that is enough. We don't all "vote" on it.

Jul 22, 2014
sedimental in Food Media & News
1

Mock mashed potatoes

Have you read any of the research on resistant starch, retrograded amylose? The positive results for diabetics looks promising. There are many diabetics trying it out with their meters. I am looking into it for gut health, however. I like the results for me.

Of course, I am not talking about starch, but resistant starch, digested differently.

Jul 19, 2014
sedimental in Special Diets

Mock mashed potatoes

I have been experimenting with the ideas and benefits about resistant starch. Cooking the grain al dente, putting it in the fridge, then using it room temp. I really liked using 1/2 cup of cooked and cooled millet, processed in with a cauliflower mash, in the FP. Changed the texture nicely and mellowed out the "cruciferous" taste so it was more "potato esque". Very nice. Some diabetics claim that using resistant starch this way is actually beneficial for their blood sugar. I am not diabetic so YMMV.

Jul 19, 2014
sedimental in Special Diets

Ideas for dessert in a mug??

There are a ton of recipes and ideas for dessert in a mug or cake in a cup, etc.( it is very popular) on Pinterest.

Jul 19, 2014
sedimental in Home Cooking
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