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Daisy.G's Profile

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Table salt free diet and eating out

It's two if you cut it in half before you eat it.

Sep 16, 2014
Daisy.G in Special Diets
1

Eggs - What a Beautiful Thing!

I'll thank you after dinner tonight, because I've just decided that's exactly what I'm going to have.

Apr 01, 2014
Daisy.G in General Topics

Seasonal Outdoor Food Storage

If I lived in a colder climate, I'd totally do this. Still, I do use "nature's refrigerator" a little, as weather permits. I noticed (through obsessive thermometer-placing) that right in the middle of of a cold winter, my kitchen ends up at about 3 degrees C overnight. That's colder than the fridge, so I'll leave leftovers like soup out overnight and put them in the fridge in the morning.

Feb 08, 2014
Daisy.G in General Topics

How to handle uninvited children at a cocktail party

Flintstones Chewable Morphine! They'll never even notice any lewd dancing after a couple o' those.

Oversalted braised short ribs

I believe the experimental dialysis rig on M*A*S*H (main source of my medical knowledge) used sausage casings as the semi-permeable membrane. Might be more readily accessible to the modern home cook than a lambskin condom.

OP will also need a 1950s-vintage US Army issued bathtub, and a large quantity of ice.

Jan 29, 2014
Daisy.G in Home Cooking

B12 and D low natural source's?

Brewer's yeast doesn't contain B12. Nutritional yeast, however, is typically fortified with B12 (but, check the label to be sure). Also, it's super useful and delicious.

Jan 29, 2014
Daisy.G in Vegetarian & Vegan

What Food Do You Leave to the Experts?

Deep frying. That's a job for the nice man at the chip shop. I eat from that category infrequently enough that oil I used to do deep fry at home would end up being single-use. A waste of time, food, and money for me.

Also, bread in the form of sandwich loaves and rolls. With two bakeries within 45 seconds walk of my house, that's another task I gladly outsource.

Jan 29, 2014
Daisy.G in Home Cooking

Pet Peeve: Servers Who Sneer at What You Want

You must be reading the same post as I am, Ulyff. The one where a paying customer in a bistro made a simple request, and was treated ungraciously and made to feel embarrassed.

Obviously none of us were there, but taking the story at face value I too am failing to see where anyone was reported as having stomped or smirked.

Jan 28, 2014
Daisy.G in Features
1

coconut oil

If I'm heating (i.e., cooking) oil in any way, it's coconut oil. I don't use it for things that will be prepared and eaten cold (like a salad dressing, for example). That's what olive oil is for.

I find I use less oil in winter, because it's a pain to chisel it out of the jar with a butter knife.

Jan 23, 2014
Daisy.G in Home Cooking

Can you supply a non-fat or low-fat sauce for Eggs Benedict?

Actually, that sounds quite appealing to me. Throw in a big spoonful of coconut butter, and plenty of salt =)

Jan 23, 2014
Daisy.G in Home Cooking

Can you supply a non-fat or low-fat sauce for Eggs Benedict?

Don't try throwing logic and nutritional science at the fat-phobic. They're too busy cowering under the bed lest the butter monster leap up and smother them.

Jan 23, 2014
Daisy.G in Home Cooking

I love to cook from scratch but every now and then I can't resist...(insert name of convenience food here)

Oh, that sounds wonderful! *Two* kinds of instant salt paste in one bowl. I feel a craving coming on...

I love to cook from scratch but every now and then I can't resist...(insert name of convenience food here)

Instant mashed potatoes. They are in no way any sort of equivalent to actual potatoes, but every couple of years or so I desperately want them. Nothing like sitting down to a big bowl of salty wallpaper paste, when the mood strikes.

Jan 11, 2014
Daisy.G in General Topics
1

Why is Apple Juice Everything? (in Smoothie and Mixed Juice)

Apple juice (and apple juice concentrate) is dirt cheap these days, now that China is the major producer and exporter of it. That and the high sugar content make it a very attractive ingredient if you're a "juice drink" manufacturer -- make a cheap, sweet product, and still slap "It's fruit!" on the label.

Sucks to be an apple grower anywhere else but China, though.

Jan 11, 2014
Daisy.G in General Topics

Healthy Chicken ~ Sorting through the Lies

Unless you're eating the output from the field trials designed to increase salinity-tolerance (and, fun fact: you're not), you are not now nor have you ever been eating genetically-modified peanuts.

"Word on the street" says a lot of things. "They" say that if you step on a crack, you'll break your mother's back. Doesn't make it true.

Oil in pasta water yes or no?

Absolutely, it really does help with the boiling-over. If I have a million things (like other dishes, or... *ahem* glasses of wine) going on and I know I'm going to be very distracted, I might add a tiny bit of oil (maybe equal to half a teaspoon, if that?), for just that reason. But in the vast majority of pasta-cooking cases, no oil. And I've never had pasta stick together.

Never tried adding a little spot of oil to cooking beans, but I might just file that one away for a future experiment.

Jan 04, 2014
Daisy.G in Home Cooking

Can I roast the broccoli stalks?

Never mind all that floofy nonsense at the top of the broccoli, the stalks are the best part!

Personally, I don't peel them. I like the chewy factor that the outside of the stem brings, though I do trim off any dried-out bits. Try a few pieces unpeeled some time. You might like them, too.

Jan 04, 2014
Daisy.G in Home Cooking

Do you think that a guy should always pay for Dinner on the 1st date?

>>When he learned that he didn't get to pay, he got quite upset.

Guy #2 could do with using some of that executive salary to buy himself some manners. Is he not familiar with the phrase "thank you"?

Jan 03, 2014
Daisy.G in Not About Food

Anybody else got a kitchen supply made in the shape of their State?

Not my state, or even my country, but I love my Texas-shaped egg-ring and toast-cutter (probably not its intended use, but works for me).

What the heck is this?!?!?!?

No. This will not be happening in my house, either. I will continue standing my glasses upon their conveniently flat bases. Like a normal person.

Dec 23, 2013
Daisy.G in Cookware
1

What the heck is this?!?!?!?

Oh, actual legitimate garbage masquerading as gift? Cute. I think denialtwist's sister needs to receive a matching set of 6 empty wine bottles next year. They're reusable!

Dec 22, 2013
Daisy.G in Cookware

What the heck is this?!?!?!?

What exactly is the use case for this bizarre object, which Nevy has so kindly identified? I put a bottle of wine on the table, put this whatsit on top, insert glasses, then... look at it?

Maybe I do things strangely, but if I've got a bottle of wine and two glasses in front of me, my next step is to transfer the liquid from one vessel to the others. Not make a sculpture.

What I do NOT want in a Cookbook

Oh come on now, be fair. How on earth will her readers know what a cup of water looks like (one of the seven thousand images in her latest post) without a helpful giant photo to illustrate?

Those fancypants ingredients might be obvious to you, but some of us are simple folk.

☺Supermarket scavenger hunts: "Why'd they put it THERE?"☺

Near the cheese but unrefrigerated, that makes a lot of sense. Certainly more sense than filing it under peanut butter.

Dec 21, 2013
Daisy.G in General Topics

☺Supermarket scavenger hunts: "Why'd they put it THERE?"☺

See, it makes sense to put it with the real cheese. After all, it is nominally cheese. But at the same time, it makes no sense at all. Why use expensive refrigerated space to stock a product that doesn't need it?

I think maybe it's one of those things for which there is no *right* spot. Maybe they need a "miscellaneous" aisle.

Dec 20, 2013
Daisy.G in General Topics

☺Supermarket scavenger hunts: "Why'd they put it THERE?"☺

Just out of curiosity, where would you expect to find it? Around here, the equivalent cheesefood lives near the peanut butter. Which to me makes as little sense as putting it with popcorn.

Dec 19, 2013
Daisy.G in General Topics

☺Supermarket scavenger hunts: "Why'd they put it THERE?"☺

My local supermarket likes to scatter nuts throughout the store. Any given nut can be in one (or several!) of four locations:
1. near the fruit & veg section
2. the snack aisle
3. the quinoa-and-friends region
4. the baking area

I understand the distinction in some cases. A sweet chilli peanut is a snack (also the perfect accompaniment to iced coffee, as I was delighted to discover), and belongs with other snacks. A slivered almond is a baking thing, so it belongs there.

But an ordinary almond? A macadamia? Could be *anywhere*. No way of knowing what your options are, or if there even are any, without checking all four potential locations. Don't even think of going in with the idea of "ooh, I fancy some nuts. Wonder what they have?". You'll be there all day.

Dec 19, 2013
Daisy.G in General Topics
1

Any foods you are selfish with ?

I also serve up the pizza at my house, because I'm nice like that. But somehow an awfully high proportion of olives seem to fall off the Gentleman Companion's slices on the way to the plate. I thoughtfully eat them for him, to save him the trouble of putting them back on the slice.

Vegetarians: How do you reconcile eating dairy?

Thanks!

"Farmers in more temperate regions -- such as California and the Southeast -- will be expected to let them eat au natural far longer than the minimum 120 days."

It's a shame that expectation isn't set out in the regulations, you know? There's nothing stopping Organic Mega-Corp from feeding grain as the majority (over the course of the year) of the animal's diet, housing for the majority of the year on dry lots, then slapping a pretty picture of a cow nomming grass on the bottle, along with a premium price tag. The typical consumer sees an organic certification and assumes a certain level of welfare standards, but the legislation just doesn't back that up. 245 days a year off-pasture is a seriously shitty thing to do to a cow. Not that that's unique to the USDA's organic regs -- regulations around the world are similarly hopeless. Sucks for legitimately higher-welfare producers, too. They're competing in the marketplace against the big boys and their "letter of the law" operations, and the only difference the casual consumer sees is that one product has a higher price tag.

I have no idea what the solution to this is, beyond tighter regulation which is unlikely to happen. New, higher-level certifications with stricter standards that actually match up with consumer perceptions and the marketing spin? "Level 12 OrganicDoublePlus Milk: our cows don't eat anything that casts a shadow. Serving suggestion: pour over hand-crocheted chia sprouts."

Dec 19, 2013
Daisy.G in Vegetarian & Vegan

What would you want named after yourself. . .

A large, ice-heavy cocktail. Preferably cider-based. Let's try and get a hint of lime zest in there, too. The kind of drink that keeps you company while you sit on the back verandah on a summer afternoon and wonder if it's ever going to cool down.

I'd also gladly lend my name to the marvellous G&T Sorbet. Also cold and slightly limey. I'm sensing a theme...

Dec 18, 2013
Daisy.G in Not About Food