Caroline1's Profile

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U.S. House Passes a Bill Banning GMO Labeling

You have no idea how much I wish you were right!

about 3 hours ago
Caroline1 in Food Media & News

Things you might not know about Walmart and/or Kewpie Mayonnaise!

"Are you seriously suggesting people knowingly eat foods that are contaminated from Fukushima or Chernobyl?" (blackpointyboots)

I didn't say that, but it is true that all of us are most likely buying foods UNKNOWINGLY that are contaminated by Fukushima and Chernobyl. I think that too many people, INCLUDING ME!, don't really think things through about nuclear contamination of our food supply. It is a problem that is very much with us today and will NOT go away any time soon! A few of my own recent purchases that I am now questioning are naturally fermented saurkraut (rich in probiotics) and condensed organic borscht from Poland (Chernoble fallout) and a container of chanoyu-grade matcha tea from the Tokyo prefecture in Japan (Fukushima fallout). Is a geiger counter the new smart "chef's tool?"

In today's world of international food at your local market, it's getting more and more difficult to make wise food choices without extensive on-line research before heading for the market.

about 3 hours ago
Caroline1 in Chains

Things you might not know about Walmart and/or Kewpie Mayonnaise!

I always keep a container of real wasabi powder on my spice shelf. It m akes a fabulous "shake on" condiment for many foods, adding a half tsp or so to a batch of mashed potatoes makes a great side for steaks, etc. And of course, it's quick and easy to mix (needs to age though) and can keep me safe from the harseradish crap when I have sushi. Yes! I would absolutely smuggle some into a sushi bar in my purse just so I have the "good stuff"! '-)

about 4 hours ago
Caroline1 in Chains

U.S. House Passes a Bill Banning GMO Labeling

Exactly. And this is just one more way that congress is trying to shepherd its citizen sheep into the pastures of ignorance.

about 13 hours ago
Caroline1 in Food Media & News

U.S. House Passes a Bill Banning GMO Labeling

Oh, yeah! Protect Monsanto's profit margin at any cost! Don't you just love a government that obfuscates important information so the public cannot make informed decisions about what and what not to eat?

about 13 hours ago
Caroline1 in Food Media & News

Chopped/Diced white Onions

Ooops! Never mind. The frozen option has been covered.

Canning Question: Is There Any Reason Not To Chill After The Water Bath?

The pragmatist in me has to ask what you think this might gain *because* I can't remember ever having a "mushy" dill pickle, store bought or home made.

As others have pointed out, the risk of thermal shock does not rest in your favor!

There is a method of naturally fermenting pickles that has an added benefit that "canned" (heat processed) pickles do not have: Natural probiotics!

Here's a website with pretty clear directions on how to do it:

http://www.myhumblekitchen.com/2013/0...

In today's world of "off the grocer's shelf" living, this type of "natural" pickle is pretty hard to come by.

Have fun AND stay safe!

2 days ago
Caroline1 in Home Cooking

Things you might not know about Walmart and/or Kewpie Mayonnaise!

Thanks! They don't mention it in their weekly ad. Time to stock up!

Jul 28, 2015
Caroline1 in Chains

Things you might not know about Walmart and/or Kewpie Mayonnaise!

ewwwwwwwww...! Maybe REAL wasabe? That might be pretty yummy.

Jul 28, 2015
Caroline1 in Chains

Things you might not know about Walmart and/or Kewpie Mayonnaise!

I guess it depends on how far back your personal relationship with sushi goes. Mine reaches way way back to *PRE*- World War Two. "Philedelphia" and "California" rolls and anything with cheese in it, cream cheese or otherwise, is not classic Japanese sushi. It's the kind of sushi that Jiro (san) has NEVER dreamed of! Nightmares? Probably!

But you're right in that much of Japan has now embraced such stuff. I say "Pity!!!!!" '-)

Jul 28, 2015
Caroline1 in Chains

"MY BOARDS"

THANK YOU!!! '-)

Jul 28, 2015
Caroline1 in Site Talk

Things you might not know about Walmart and/or Kewpie Mayonnaise!

I'm not a Walmart basher, and if people REALLY want "Mom and Pop" grocery stores back, the ONLY way to do that is to get rid of the internet! Which I'm very willing to do on this particular morning, because I greeted today by finding out that at least one of my bank cards has been hacked! Bummer! But anyway...

For those of you into Japanese food and all that jazz, I've been hearing about Kewpie brand Japanese mayonnaise for years! Did you know you can now order it on line from Walmart? I got mine here:

http://www.walmart.com/ip/36120978

Kewpie really IS different! For price comparison, at Walmart Best Foods runs about 12.8 cents an ounce and Kewpie is 33.9 cents an ounce, or almost 3 times as expensive, but boy, what a flavor difference! So I thought some of you might be interested because I've even seen "hacks" to make a mayonnaise that purportedly tastes like Kewpie on the web. But my philosophy is, why settle for cubic zirconia if you can afford diamonds? Same principle.

I also have a LOT of food allergies so the longer I live, the more expensive it gets to eat "real" food. I needed some naturally fermented saurkraut for it's probiotic factors (if you have to boil it, don't bother because it will kill all of the probiotics!) so I was doing some "on line" grocery shopping with Walmart and found a wonderful naturally fermented saurkraut FROM POLAND! that is fabulous because it is grown in a part of the world where GMOs are not as common as they are in the USA, so "organic" from Poland MEANS organic! Good stuff! (Well, there is a higher risk of "genetically modified" everything from Poland (proximity to Chernobyl) as well as foods from Japan (Fukushima!), so I guess it all boils down to the type of genetic modification we're trying to avoid. <sigh>

Just thought you should know about these shopping options. It ALSO means that if I ever get a yen (pun intended!) to bake myself some "authentic" Japanese pizza, I can now do it with Tater Tots and Kewpie Mayonnaise as part of the toppings!

Just kidding on that one because I've never found Japanese pizza in the least appealing, but it also occurs to me that the Japanese have done to "American" pizza what America has done to sushi!!! I guess turn about is fair play after all! '-)

Jul 28, 2015
Caroline1 in Chains

"MY BOARDS"

I have to admit I don't hang on every post ever posted to Site Talk, BUT.... Is there some reason I cannot find a way to add another board to "MY LIST?"

Jul 28, 2015
Caroline1 in Site Talk

Hot dog fast food chains

Not only that, but just try finding a Nathan' natural casing hot dog today! Good luck on that one!

Jul 28, 2015
Caroline1 in Chains

Now look what they've done to organic white bread!

That's kinda wierd. I always apologize when I'm wrong. On the other hand, maybe I'm wierd???? '-)

Jul 28, 2015
Caroline1 in General Topics

Now look what they've done to organic white bread!

I've come back to apologize to Melanie Wong (et alus) for being so very wrong! I've been doing some very heavy research on GMO plants, and there is no Round Up in "RoundUp ready" GMO plants. BUUUUUTTTT... When all is said and done, the bottom line is that the AMOUNT of glyphosate in our food is, for whatever reason, on the rise. Monsanto INSISTS that it is safe.

And mention of the name "Monsanto" sets off all sorts of alarms for me. They are one of the good folks that brought us DDT and the moving force behind Agent Orange, all the while insisting that they couldn't hurt humans. Do I believe in Monsanto? What's one more tooth fairy among friends, right? A good friend (veteran) died from Agent Orange exposure, all while Monsanto SWORE it was safe and the Federal Government, including the VA, denied him health benefits for his Agent Orange exposure.

Many of you will think (well, correction: already think!) that I'm a crazy old alarmist. But it is the voice of experience here. The PROBLEM with having more and more Roundup/glyphosate in our food (though many claim it's a mystery as to how it got there) is that it is a PLANT killer, and our gastrointestinal system MUST have its generous share of resident plants for us to function well and digest our food.

By whatever means, Round Up did get into our food and now there is some question as to whether we can get it out. Is it there because farmers subscribed to the "more is better" idea, and drenched their fields with round up? Even using a "frugal" amount, with the amount of farming in the U.S. of GMO "RoundUp ready" plants means that the run-off into rivers and lake pollutes our water supply and we end up with RoundUp in our drinking water.

Anyway, I'm now going to go creep back into my corner and finishing blushing from the embarassment of handing out incorrect information...! For you guys to judge, and I'm outa here on further discussion on this subject. Meanwhile, I have to refill my order for large dose probiotic supplement. Again, sorry.

Now look what they've done to organic white bread!

Melanie, would you please clarify what you are calling untruths, misuse of data, and other flawed statements? I don't know about you, but I ALWAYS do a lot of research before posting any information such as I have here to these boards. My research shows that bread is not molding BECAUSE GMO wheat (and MANY other plants) have been introduced into open farm fields and from there propigated with non-GMO plants (including wheat) and THAT is why my bread (and most likely yours) is not molding.

Monsanto, with government permission and approval by the FDA, was allowed to introduce genetically modified plant foods that have had glyphosates (RoundUp) genetically engineered into them. The federal government is heavily in favor of large corporations making a large profit and RARELY does anyone in the decision making chain sit down and logically think forward on the probable consequences of their decisions. Glyphosate kills certain plants, including weeds in your garden AND flora in your intestinal tract, AND kills mold before it starts.

MY bread does not mold. How's yours doing? And just for the record, within the last month the FDA has approved ANOTHER herbicide for GMO modification of certain plants. For anyone old enough to remember the Pogo comic strip, Pogo was right: "We have met the enemy, and he is us!"

Jul 24, 2015
Caroline1 in General Topics

Now look what they've done to organic white bread!

Sheesh! Looks like I get to be the bearer of bad news. The fact is that if your bread does NOT mold, it's because there is glyphosate (aka "Round UP") in it, probably from more than one source. I was going to provide a bunch of links to websites that discuss the problem of GMOs and how they have become pervasive in our food supply, but this one single site pretty much covers most of it:

http://tinyurl.com/na7e83p

The bottom line is that *IF* your bread does NOT mold, there is a reason! Unfortunately the reason is that there ain't hardly no more gmo-free wheat left in this poor sad world we live in.

The basic problem is science. Well, correct that. The basic problem is how MAN applies science! It seems that few scientists today appear to understand that "chain reactions" take place in a lot more things than a nuclear meltdown! Well, here's one more url for you to peruse if this topic has grabbed your attention:

http://tinyurl.com/ck2lsux

By this time you're probably scratching your head and asking how the hell this happened? The bottom line is that when you grow a genetically modified plant in a lab or enclosed hot house, it doesn't spread. But when you grow a genetically modified plant out in open fields near farms of NON-GMO plants, the fact is that plants do NOT use condoms! They use the birds and the bees and the wind to spread their seed to other plants both near and far.

Since Monsanto was granted permission by the FDA (or whoever) to grow their gmo plants in open fields near farms of the same crops, the FDA has had to do a whole lot of dancing by changing the amount of herbicides and pesticides it allows in food as a "safe" level in the human diet. Most specifically, the amount of glyphosate (Round Up) considered safe. There's some heavy tap dancing going on there!

UNFORTUNATELY, there is NO safe level for glyphosate/Round Up in the human diet because it is an herbicide and for survival, the human gut MUST be populated by multiple bacteria and micro plants (probiotics) that are quickly killed off by Round Up.

One of the things that this has brought about is the HUGE success of "paleo diet" fads. Except they're not fads. It is simply people trying to feel better, and when we have this much UNAVOIDABLE glyphosate in our diet, we develope symptoms that mimic celeac disease.

Bottom line here, and the point I was trying to make in my original post in this thread is that IF YOUR BREAD DOES NOT MOLD, it is because the flour it's made with is a gmo flour brought to us through the auspices of government stupidity and the birds and the bees. YOU CANNOT GROW GMO PLANTS OUT IN THE OPEN IF YOU WANT OTHER (non-GMO) PLANTS OF THE SAME SPECIES TO SURVIVE!

Another major misfortune that is now in play is the amount of outright lying done politically to hide these facts as much as possible. Why? Because we don't have alternative foods for those that are now toxic to humans.

If you are one of the many who suffers from celiac disease-like sumptoms, welcome to the party and god bless Immodium AD!

One last link for old time's sake:

http://www.moldbacteriafacts.com/what...

Jul 19, 2015
Caroline1 in General Topics
1

Now look what they've done to organic white bread!

I've been buying premium organic white bread at Sprouts for a couple of years now. It may be just me, but if I want a PB&J it's gotta be on white bread or it doesn't taste right! So there were about four slices left in a loaf, and it slid behind some other stuff in the kitchen cabinet where I stash my bread and lurked out of sight for maybe 2 months...

IT DIDN'T MOLD...!!!!

Mold on bread is nature's way of saying, "Don't eat this, it's too old." Where and when will American Agribusiness draw the line and back off? Apparently they have now totally corrupted the meaning of "organic." I don't know about the rest of you, but I EXPECT organic bread to go moldy after a few days to a week unless I "air dry" it for croutons. But this was in the plastic bag that keeps the moisture in, so where is the mold???? I guess we have to bake our own bread from scratch if we want that to happen any more. <sigh>

Jul 18, 2015
Caroline1 in General Topics
1

Big news for fans of induction cooktops

Call me a suspicious old broad, but I highly suspect that either there is an export ban on the broader wavelength induction cooktops and portable units OR there may be a health hazard involved that prevents Panasonic from marketing it in the U.S.

I can no longer access amazon.com Japan, but I somehow managed a couple of years ago and TRIED to mail order one from the Japanese website for U.S. delivery. NO GO!!!

I might be wrong, but I do not believe any of the induction units that are effective on aluminum and copper are manufactured in China. I think they are exclusively Japanese manufacter, but that raises a serious paranoia question for me... WHY can't we buy the all metal induction cookers in the U.S.?????? I mean, Panasonic is not exactly a corporation that shies away from profit making endeavors. So why is this technology not in MY kitchen NOW??????????????

Jul 13, 2015
Caroline1 in Cookware

A guy walks into the movie theater with his own sandwich...

Were they eating durian? Complain! Cold chicken sandwiches? If the movie is good you probably wont notice the aroma. But count your blessings... At least they hadn't brought a wailing baby with them! Which is why I ONLY watch movies at home! '-)

Jul 03, 2015
Caroline1 in Not About Food
1

What Unusual or Uncommon Vegetables Do You Eat - And how do you prepare them?

If you cook Asian foods, jicama is a great substitute for water chestnuts. Similar to water chestnuts, jicama stays crispy and crunchy in a stir fry. Slice or dice it as you choose.

Jun 26, 2015
Caroline1 in Home Cooking
1

HELP! Is my LC Salvageable?

I would NOT use any caustic chemicals that could seep into the crazing and ruin your food! NOT a good idea.

As for rescuing it, I wouldn't worry about it. 56 years ago (yes! fifty six!) I seriously cremated some green beans in olive oil and tomato in my oval Le Creuset lidded pan. I mean seriously cremated. Carbon! I put it to soak with water and baking soda in the pan and the next day my housekeeper asked if she should finish cleaning it. (I lived in Turkey at the time) I said yes, BUT... <sigh> didn't supervise. Her idea of "cleaning" included taking a screwdriver to the interior of the pan to try to crack off some of the burnt crust. The problem was she also went through the enamel leaving about a dime sized area of cast iron bare faced for all of the world to see. I have NEVER stopped using the pan. It works just fine to this day.

Relax, and don't damage your pan further or the flavor of your food with harsh chemicals not designed to be a wholesome ingredient in whatever you cook. I don't think my experience with Le Creuset is all that unique. It's good stuff, but damned heavy! Good luck.

Oh, on the rare occasion that it's been a while since I last used my Le Creuset pan and a little rust may have developed on the dime size hole in the enamel, I just give it a scrub with SOS and rinse really well, then cook! "Ugly pan" does NOT have an impact on the final flavor of any great things you cook in your pan.

Jun 26, 2015
Caroline1 in Cookware

Dallas area prime beef

Thanks! But you've also made my point!

If Texas is famous for beef, and Dallas/Fort Worth are still an integral part of "cattle country," WHY should I find it neccessary to drive 190.7 miles to get some decent barbecue BEEF ribs?????????

Jun 20, 2015
Caroline1 in Dallas - Fort Worth

Dallas area prime beef

You're very welcome and enjoy! I'm trying a sous vide experiment with their beef ribs as I write. Time will tell whether it's a good idea.

I LOVE "barbecued" beef ribs, and Texas, with all of it's cattle and fame about Texas barbecue SEEMS only to barbecue pork, with a few exceptions. So.... The most famous sous vide beef rib recipes (a la Thomas Keller, for example) cook the ribs at 140F for 72 hours. All who have tasted them go into rapture! My experiment is to cook them the same way, except actually bagged in my own made from scratch by me barbecue sauce for the full 72 hours. But now that I'm exactly at the half-way mark, doubts are festering. What if all of the spices in the sauce go way out of balance because of the extra long cooking time? <sigh>

I'm talking about it here BECAUSE it may fail miserably, and if it does, most Chowhounds won't know about it because this is in the DFW board. But if it turns out drop dead fabulous (which my half-way jitters tend to make me think is improbable), then I'll be crowing all over the home cooking board! Method in my madness! '-)

And I STILL wish there was a Sous Vide Board!!!

Jun 20, 2015
Caroline1 in Dallas - Fort Worth

What do you eat when you don't know what you want?

If you have all of this at the ready anytime you're hungry and don't know what you want to eat, I wanna come live with you!

Dallas area prime beef

If you like organic grass fed, grass finished dry aged beef (and I do!), Burgundy Beef is an excellent choice. In fact, you have 2 choices. You can drive out to Grandview and pick it up from their store, OR they deliver to your home twice a month, dates depending on where you live in the metroplex (I live in Plano), for a $10.00 fee. Local deliveries have never been frozen unless you ask specifically for frozen beef.

Here's their website, and it includes all of this information and lots more. For grass fed, grass finished, organic dry aged beef I like their prices, and the beef is great! Just remember to cook grass fed as directed on the web site. It cooks at lower temps and faster than "store bought grain fed beef." They also carry local raw honey, lamb, and pork, some of which has a changing availability according to the season.

And you can get organic whole chicken cheaper at Sprouts! '-)

http://burgundypasturebeef.com/public...

Jun 08, 2015
Caroline1 in Dallas - Fort Worth

Thomas English Muffins--is it me...?

I bought some about a month ago just to check out whether they are still abominable. They aren't! I was surprised. My guess is that there were enough indignant screams that they saw the error of their ways.

HOWEVER... Originally, Thomas ONLY made the original formula. There are enough variations now that it is mind boggling. And I AM boggled!

Now, if only enough people would scream and yell about what they've done with ALL Oroweat breads! Sheesh.

Jun 06, 2015
Caroline1 in General Topics

Santoku knife- What do you use for that you wouldn't use a chef knife?

My goof! Women (such as me) just don't have the ability to resist a ringing telephone! I'm pretty sure my condition is genetic. '-)

May 20, 2015
Caroline1 in Cookware

Santoku knife- What do you use for that you wouldn't use a chef knife?

No offense taken, but I see that I completely FORGOT to include the link that supports my experience with Japanese knives over the last umpity umpty years! My bad. Here is the link:

http://www.japanesechefsknife.com/Inf...

Sorry for the goof.

May 20, 2015
Caroline1 in Cookware