milkyway4679's Profile
What's for Dinner? #126 (Super Bowl Edition) [old]
Picked up some kale with plans to make this: http://eclecticrecipes.com/zuppa-toscana. Is apparently even better than the real deal!
Sneakiest Chef Ingredients... a MSG rant
I was hoping I didn't come off as too snarky, but I get pretty annoyed when people try to tell me what to think and know without knowing the facts behind it. I've been guilty of it before, so I'm not trying to preach on any soapbox here, but I try to do my research first if I'm posting claims online. It's not fair to mislead people in either way. I obviously am on the side of, if it's in there, no big deal, but if you truly don't want extra garbage in your food, more power to ya. But, don't go saying no MSG without truly understanding that "MSG" (and its counterparts) are in pretty much everything put on a shelf these days, from chips to dips, chicken to sausage, etc. It's a very common additive.
But d'awwww thanks, ya made me blush! :D
Sneakiest Chef Ingredients... a MSG rant
Well sir, I HIGHLY recommend you stop eating out. Or really, eating anything but PLAIN lettuce, grown in your own garden, completely and utterly free of anything but cow poop (it's a great fertilizer!).
In fact, here's some of the foods you should stop eating all together: "any fast food at all, ever, Doritos, Pringles, Nathan's hot dogs, chip dip, salted nuts, sushi (seaweed extract is MSG after all!), sausages (unless you make your own...but they won't last long, cause you shouldn't really put preservatives in 'em), most salad dressings, any flavored potato chip, canned soup, many lunch meats, canned tuna, Worcestershire sauce, most flours, parm cheese, over-ripe tomatoes, mushrooms, and many many many other products".
I could go on forever. Here's the link I got them all from: http://www.msgtruth.org/avoid.htm, if you want to see more! They've got a bazillion of them!
Look, in case you missed my sarcasm above, check your facts. Don't come onto a website claiming that some "study" you did is in any way legitimate, unless you did it properly. Also, try tasting salt straight out the shaker, or pepper in the same manner. Bet it's going to taste equally nasty...but put it on food, and suddenly it's a magical ingredient that makes things taste great.
I think the one who truly doesn't understand is you. You're simply passing on the same excuses that the rest of anti-MSG community continues to perpetuate, even though studies have been done that prove otherwise. Also, did you know that glutamate is naturally occurring in the human body? It's even present in breast milk! (http://www.squidoo.com/monosodium-glutamate-health)
"In 1970, the University of Western Sydney conducted a study in which they fed 11 individuals, for a period of 6 weeks, a whopping 147 grams of MSG per day. The researchers reported that there were no adverse reactions amongst the study participants."
http://www.squidoo.com/monosodium-glutamate-health
Sources:
http://www.squidoo.com/monosodium-glutamate-health
http://www.msgtruth.org/avoid.htm
does OLD BAY SEASONING, from Macormick, contain any msg-like artificial ingredients for enhancing its flavour?
How is this incorrect then? I'm confused. If you're saying that MSG or Monosodium Glutamate would have to be listed as such, and it's not on the label, then how is Uncle Bob's statement wrong?
How 'Latino' is your diet?-In Celebration of Hispanic Heritage Month
One of my dear friends is PR, and thus, I've learned to cook (and eat!) a lot of Hispanic foods. I love pernil, rice and beans, fried plantains with ketchup-mayo, roasted chicken, etc. I also love carnitas, tacos, fajitas, refried beans (the right kind, not the canned garbage), etc.
I could eat Hispanic food every single day hahaha, and never get sick of it.
fried eggs!
Mine is just as simple, and open faced!
I toast up two slices of basic white bread, and then fry up two eggs, sunny side up. I put a bit of mayo on each slice, and top each side with a piece of fried ham. Then, pop a fried egg on top of each piece, and pierce the yolk quickly, so that the egg drips all over the toast and plate! Sooooo good.
Food/dish you are surprised hasn't caught on
Have you ever found a good recipe for a baked empanada? Far from traditional, I know, but I have difficulty eating fried foods, so I've always looked for a baked empanada, figuring as long as the filling is traditional, it might work!
Your food budget
I live alone, and live in a smallish city area. I spend about 35-40 dollars per week on groceries. I've managed to live on about 15-20 dollars a week as well (I am a cheapskate, and even though I have the money to spend more, I choose to spend as little as possible!).
I love to use B/S chicken thighs (I can usually get between 6 and 8 for about 3-4 bucks a pack), pork butt steaks (have to be cooked long and slow, but once done, are tender and delicious), and sausage when it's on sale. I also buy a lot of shrimp (frozen and cheap on sale...can usually get it for 5 bucks a package), and pasta. With veggies, I eat mostly frozen (fresh goes bad too quickly sadly...living alone, I just can't eat it fast enough). I prefer fruit though, so that's where I splurge!
Wedding Brunch for 60-- please help me!
Okay, the way I would assume you could figure out how much food you'll need, is to think about how much food an average person would eat, then add a little extra per person.
So, you're going to need to plan for two sandwich/wraps per person. Say each tortilla/bagel holds one egg, scrambled. That means you're going to need to plan for 2 eggs per person, so around 180-200 eggs scrambled. (You may want to consider using a pre-made egg product used for high-volume type events. They're not always the highest quality, think buffet eggs, but honestly, it could get ridiculously expensive otherwise.) Do the same thing for each ingredient, but make sure to overfill. Many people will take larger portions than you would yourself, so, you need to take that into account.
I would honestly go with all purchased tortillas, and just keep them warm in a warming pan. Otherwise, it will be just another aspect that might take up your time. With the salsas, make them on Friday, and let them sit overnight. Again, it's better to have too much versus too little, so include extra salsa. Make more of the milder types than the spicier ones, unless you know for a fact that people tend to prefer their food spicier in the group.
Hopefully this helps! I've never personally catered an event, but have done a lot of research for catering events at a former job, and this is what seems to work best.
With regards to recipes, I would honestly make your salsas out of similar ingredients. For example, make a simple salsa with tomato, onion, and cilantro. It's nothing fancy, but adds a little flavor to anything. To that, add jalapenos to spice it up, and maybe some avocado to change it up. Finally, you could go from there and add...corn, and red and green peppers. So the salsa starts with a simple base, then you divide it out. That way, you limit the amount of ingredients you purchase (hopefully saving you some money!), and keep it quick and simple.
Secrets in Chinese Restaurant cooking? Specifically like what you find at Congee Star (moved from Ontario board)
Are you thinking of silken tofu?
Trying to reduce my "plastic footprint" - How did grandma freeze meat?
My dad has always stored our meat in butcher paper we purchase in big rolls.
how do you make your burgers?
I use 70/30. (Probably giving myself a heart attack...but, they're just...delicious!)
I start out with a quick sear in butter on both sides, then turn it down, put a lid on it, and cook until the juices run clear.
Perfection with a slice of cheese and some mayo.
I'm sick of being lactose intolerant
I agree with this 100%. Have you actually been tested for lactose intolerance?
I also don't mean to downplay your symptoms, but as someone who thought she had lactose intolerance but ended up actually having ulcerative colitis, I always tell people to get checked out by a gastro doctor.
Do you eat dinner for breakfast?
After reading a lot of international food blogs, I began to realize the same thing. People don't always eat what I personally consider breakfast, for breakfast! So, now I eat what I feel like, similar to every other meal! Sometimes, I wake up and am not hungry at all. So, I will grab a piece of toast with butter and jelly. Other days, I am so hungry, I am up an hour before I have to be! So, I will have a sandwich (yes, I have been known to eat a ham sandwich for breakfast), or some leftovers, or I will make myself a big breakfast. It's all what I feel like eating. If I wanted taquitos for breakfast I would eat them. It doesn't matter what you eat, what's important is that you eat at all for me.
Oh, and I am the third generation of Americans in my family. Prior to that, we are from predominantly Western and Northern Europe. That hasn't really affected what I eat for breakfast though. Nutrition-wise, I am not going to eat french fries for breakfast, but, I really try to make it protein and carb heavy to make certain that I have plenty of nutrition for the day!
WHAT'S FOR DINNER PART LXIV / PART 64
Sounds delicious Linda, and I bet your mom loves you quite a bit too :)
WHAT'S FOR DINNER PART LXIV / PART 64
Haven't been cooking (or eating) much lately. After coming home to the family, I got sick with a lovely cold. But, now that Christmas is upon is, it is time to buckle down and bake. Today will likely be Chocolate krinkles, as well as some chocolate chip. Good stuff! Tonight will be church followed by a family snack night. Just the parents, brother, sister, myself, and any significant others, with enough food to stuff a moose. Everything from chips and dips of sorts to cocktail dogs in sauce. Yum! Tomorrow will be Christmas brunch at grandmother #1's, with lots of presents and uncertain food at this point. Grandma bought quiche and coffecake, but mom and I think that we may need to supplement that, as it is more lunch than brunch for everyone...
Then, we will be off to grandma #2's for a big ham dinner with all the fixin's. Gonna be a delicious day, filled with lots of family and fun :)
Hopefully all the chow's have a lovely holiday, whatever it is you might be celebrating and wherever it is you might be celebrating, and lots of good food along with that. :)
Best brands of frozen chicken nuggets?
I LOVE chicken nuggets, and as a college student, I eat them far more than I would care to admit to :D. But, rather than purchasing them (because honestly, none of them are really any good), I make them in bulk. I buy a bunch of chicken and usually double or triple a recipe. I make them, bake them, bag them, and freeze them. Whenever I want some nuggets, I toss a couple on a plate in the micro, heat them up and enjoy. I far prefer them, as they do not taste anything like the ground chicken ones they sell at the grocery.
What's For Dinner? Part LXIII / Part 63
I am quite certain I would gladly eat at either residence tonight :) Both sounds quite yummy!
What to make with farm fresh eggs
May I ask where you are from? I would be curious as to whether location has anything to do with it. I live in a farm heavy area, somewhat rural. So the supermarkets get their eggs from within the area, and all the eggs are quite delicious. I cannot taste any difference between the eggs personally.
What Do You Do With Your Bread?
I know most people's responses would immediately be to make a sandwich...but you only have one slice of bread. What do you do with that single slice of bread? Do you toast it, and spread with butter and jam? Do you make a piece of french toast? Or, do you spread it with something different? So, if you only had one slice of bread, what would you do with it?
Kashi Frozen Foods
I personally was extremely un-impressed. I eat pretty much anything and am definitely not a picky eater. I felt like it lacked real flavor and was way overcooked from their cooking instructions.
What's For Dinner? Part LXII / Part 62
Tonight I decided to use the bok choi I picked up fresh at the Farmer's Market in the town...and figured some sort of stir fry was in order. I found some rice noodles in the cupboard, along with some stir fry powder that you mix with water to make a sauce mix. The recipe on the back looked lovely, but my fridge lacked the necessary bits and bobs. The freezer has plenty though, so I dug out some frozen bagged mixed veggies (corn, carrots, peas and green beans), and chopped up the bok choi into large chunks. Then, stir fried the veggies, tossed in the sauce stuff and rice noodles, and let it get to where it needed to be (so scientific I am ;) ). It was quite delicious! Bok choi is a new one for me...I live in a rural area where it isn't sold at the market, so the farmer's market was a lucky find. Enjoyed it quite a bit though! :)
How Does Your Ancestry/Background and Home Country's Background Affect Your Cooking/Eating?
What is a traditional meal for your family? Is there anything in particular that you would say you ate more than anything else? That is an interesting background for sure, and I am going to look around and learn more about Elizabeth David. I did a quick google, and she looks absolutely fascinating!
How Does Your Ancestry/Background and Home Country's Background Affect Your Cooking/Eating?
Oh of course I can! I don't mind. It won't be done for two or so weeks though! It's an exam, so I will just figure out a way to post a copy somewhere and then post the link for people to read if they want...it's probably going to be 12-15 pages, but hopefully it will be interesting! :)
How Does Your Ancestry/Background and Home Country's Background Affect Your Cooking/Eating?
LOL I do love some cheetos! But Persian and Mediterranean? Do you cook the food styles separately, or do you combine your favorite flavors into meals?
How Does Your Ancestry/Background and Home Country's Background Affect Your Cooking/Eating?
Wow! That sounds fantastic! Do you still eat tripe and eels? :)
How Does Your Ancestry/Background and Home Country's Background Affect Your Cooking/Eating?
Wow! I have always read your responses on other threads with great interest, but never knew what a varied background you had! It is fascinating to read all that, and I can definitely see everything has influenced you.
I am 21, and just really starting to find my place in the kitchen. I find my food being strongly influenced by both my family's heritage (which is a huge Northern and Western European mix), and also Puerto Rican/Hispanic cooking. A friend from Puerto Rico taught me to use certain spices, and I have taken what I was taught, and begun to create my own recipes using the same spices and techniques. This is mostly where the paper has come from. There is a lot of commentary on this "fast food nation" but having been an avid foodie from a young age, I know that not everyone's lives focus around fast food, especially after having found Chowhound. I learn so much here, and knew that when I came up with the paper topic, I wanted to see what the 'Hounds had to say about it. It's just fascinating to me, as everyone here has such varied backgrounds.
Thank you for sharing :) It was fascinating to read, and makes me want to travel even more!
How Does Your Ancestry/Background and Home Country's Background Affect Your Cooking/Eating?
Wow! Those all sound fantastic, but definitely labor intensive. Would most of those dishes be served at a typical Korean meal, or is that a personal preference?
Do you feel that most of your meals are Korean-based? When you eat other cuisines, what types of cuisines do you prefer?
I also rarely distinguish between breakfast, lunch and dinner, but I have no family history of that...so I don't know where i picked up that preference!
How Does Your Ancestry/Background and Home Country's Background Affect Your Cooking/Eating?
I am a terrible German, as I cannot stand sauerkraut. I do love sausage though, and there is a local German butcher in my area that sells handmade sausage. I love their products.
So the region you're from has definitely affected your cooking...do you ever mix your German heritage with the SW region cuisine? Sausage tacos? Sauerkraut burritos? :)
I love onions personally, and it shows in my cooking. I always put way more in than asked for because I know I love more!
