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Snake oil . Or are supplements necessary in your diet ?

Voodoo? REALLY? Sigh...

about 6 hours ago
sandylc in Not About Food

Snake oil . Or are supplements necessary in your diet ?

Checking out of this thread now. Wow, talk about false assumptions, jumping to conclusions, and stereotyping; I don't believe I have ever before had so many words put in my mouth for me!

Have a lovely rest of the weekend.

about 6 hours ago
sandylc in Not About Food

Snake oil . Or are supplements necessary in your diet ?

There is room for traditional medicine, and most "natural" remedy people will say so. It is just sad that the majority of our traditional medicine folks prefer to remain ignorant regarding the concept of supporting and creating health. And bizarre that so many people love to criticize things they know nothing about. Doesn't speak well for their intelligence or for their idea of what science is. A scientist who isn't curious and open is a bad scientist.

about 13 hours ago
sandylc in Not About Food

Snake oil . Or are supplements necessary in your diet ?

Ask any health professional about what cancer patients die from: their honest answer will often be that they died from the cancer treatment.

about 13 hours ago
sandylc in Not About Food
1

Snake oil . Or are supplements necessary in your diet ?

What is your point? I love how people who prefer to support health rather than drugging symptoms are belittled by people who are ignorant about the concept.

about 13 hours ago
sandylc in Not About Food

Snake oil . Or are supplements necessary in your diet ?

I take Mukta Vati for high blood pressure. It brought my BP way down and I have been able to gradually reduce my dosage by 75%. The goal with Mukta Vati is to eventually stop taking it and still maintain low BP.

So, yes, thank you, I will seek out natural remedies instead.

1 day ago
sandylc in Not About Food

tryingtobakebread....

A longer, slower, rise allows better flavor to develop in the bread.

1 day ago
sandylc in Home Cooking

LEMON PIE TO "EGGY"

Make sure you use just the zest, not the entire peel.

1 day ago
sandylc in Home Cooking

Anchor Fish

We haven't been there since it changed hands; yeah, I know that was a long time ago!

Is it a little more pleasant inside? I don't need fancy, but dirt and flies and broken booths are a bit much.

What's for Dinner #356 - The Tail End of March Edition!

We wanted something simple and...pure. I poached a chicken in salted water and removed it from the pot, then added large pieces of whatever veg I could find in the crisper. There were carrots, cabbage, a golden beet, parsnips, sweet onions, green beans, and sugar snap peas, along with a couple of peeled garlic cloves.

I cooked these gently until barely done and then added back large chunks of the chicken meat to heat back up. Finished with salt and pepper, then squeezed a couple of lemons into the pot.

Oh, my, this was just what we needed. It was so pure and satisfying. Hardly gourmet, but just very good.

EDIT: Oh, and whole mushrooms.

freezing small custard tarts

In my experience, when custard is frozen and then thawed, it weeps. I don't know if there is a solution to this, such as maybe adding cornstarch - ?

Those look very good! Do you ever add vanilla to the custard?

Mar 26, 2015
sandylc in Home Cooking

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

I did have a Smashburger once, and it wasn't good. Not even a little. I guess I'm the wrong one to comment, though...I just really don't like fast food at all. Curious to see what others think, though.

Someone should come up with a new concept: GOOD fast food.

Mar 26, 2015
sandylc in Food Media & News

Has anyone ever tried weighing flour to test the weight vs volume relationship?

Actually, you are speaking of the "spoon and level" method - the "scoop and level" does mean actually scooping with the measuring device - it should be called "fluff, scoop, and level", though.

Mar 26, 2015
sandylc in Home Cooking
1

April 3rd 2015 is Nat'l Chocolate Mousse Day. Where to Go?

Good question. It always bothers me when yummy things are decided to be no longer relevant. Hopefully someone has an idea for you...

Mar 25, 2015
sandylc in Minneapolis-St. Paul

Ideas for using fresh brioche

Bostock is an amazing thing.

Mar 25, 2015
sandylc in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

I have been looking at that Haupia Pie recipe for quite some time...!

Mar 25, 2015
sandylc in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Yeast dough will rise in a wide range of temperatures - including the refrigerator. Are you sure you aren't killing it with too much heat during mixing? Is it fresh enough?

Mar 25, 2015
sandylc in Home Cooking

Dissolving Yeast in Milk

With instant yeast, you just mix the yeast with the flour - no blooming needed!

Mar 24, 2015
sandylc in Home Cooking

Your go to fat?

But canola oil isn't neutral - ?

Mar 24, 2015
sandylc in General Topics

Pie help

Thanks for speaking up. I think that most pies should be eaten the same day as baked or maybe one more, but after that they just aren't very good.

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

One of the keys is probably to make sure you are using peppermint rather than spearmint.

Mar 24, 2015
sandylc in Home Cooking

Accidentally bought pork loin instead of pork shoulder -- help!

I would slice it into 1 1/4-inch thick chops, then pan-sear them and do a quick oven finish - until slightly pink in the center.

Mar 23, 2015
sandylc in Home Cooking

What cooked veggie to add to this entree?

Lightly dressed baby greens.

Mar 23, 2015
sandylc in Home Cooking

Your go to fat?

In no particular order:

butter
olive oil
duck fat
beef fat
bacon fat
peanut oil
coconut oil
sesame oil

Pie help

Are you maybe referring to canned cherry PIE FILLING rather than just canned cherries? IMO that should be avoided...

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

I have watched videos of slashing with a lame, and they hold the blade almost parallel to the loaf, but I have a rough time getting the knife to slide through without snagging the dough at that angle.

I did buy a lame once, but it wouldn't cut the dough at all - it just stuck and made a mess.

I have the best luck with a serrated bread knife, oddly.

Mar 22, 2015
sandylc in Home Cooking
1

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

I think those flaps are called "ears", and no matter how deeply or angled I slash, my breads always rise totally up and out of them, with no ears.

Mar 22, 2015
sandylc in Home Cooking

Snake oil . Or are supplements necessary in your diet ?

OK, that's your perogative, right or wrong.

Mar 22, 2015
sandylc in Not About Food

Cheese Beignet Fail

A quick google for gougeres shows less cheese and more eggs, which would potentially solve your problem.

You are essentially making fried gougeres.

Mar 21, 2015
sandylc in Home Cooking

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Yum! I made a lemon tart a couple of weeks ago and was reminded of how delicious something so simple can be.