paulj's Profile

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FN and CC announce 35 new shows for the upcoming year

If Create has Sara, does FN need a competitor?

Sometimes posters write about cooks like Moulton as though they were things of the past, from the glory days of FN. I wondered whether you were a real SM fan, or just longing for the past. :)

about 4 hours ago
paulj in Food Media & News

FN and CC announce 35 new shows for the upcoming year

Does Ruhlman have any video projects in the works? Do you follow his blog?

about 4 hours ago
paulj in Food Media & News

FN and CC announce 35 new shows for the upcoming year

SInce you are such a Moulton fan, what can you tell us about her current show(s)?

about 4 hours ago
paulj in Food Media & News

FN and CC announce 35 new shows for the upcoming year

Korean Food Made Simple
Series Premiere: April 19, 2014
with Chef Judy Joo sounds promising.

about 20 hours ago
paulj in Food Media & News

Who would have thought the AMA got the obesity problem wrong.........

I think you are unfairly judging the AMA solely on the 1st sentence of that online article.

1 day ago
paulj in Food Media & News

Who would have thought the AMA got the obesity problem wrong.........

First a bit of semantics. For the individual cure means treating the disease once they contract it. For society as a whole, cure means prevention.

Prevention, detection, treatment are a better set of words.

For most diseases treatment has been the initial focus, Surgeons were cutting out turmors before anyone had ideas of what caused them. Polio victims were being put in iron lungs long before the vaccine was developed. Especially with cancer early detection makes the treatment more effective (and potentially less expensive).

The HPV vaccine is an example of a cancer preventative. Various campaigns against smoking are another. Successful treatment and/or prevention of obesity can be a diabetes preventative. In fact, treatment of obesity, even with surgery, is a preventative for a whole host of deadly diseases.

The study cited by the OP is an example of research into prevention. It looks at the psychological factors affecting a public health action (the AMA resolution and subsequent NYT article).

In the AMA resolution, 'prevention' occurs 14 times, 'treatement' 10, 'surgery' 4, 'therapies' 3, 'diet' 24, 'lifestyle' 7. 'education' 21.

1 day ago
paulj in Food Media & News
3

Who would have thought the AMA got the obesity problem wrong.........

The actual AMA resolution here:
http://media.npr.org/documents/2013/j...

1 day ago
paulj in Food Media & News

Differences in gut microbes

The science articles cited in this thread do not demonstrate the advantages of a eating vegetables grown in your local dirt.

The article that I cited used research on neonatal mice; not whether mice eating Philadelphia grown carrots where healthier than ones that ate ones imported from California.

2 days ago
paulj in Food Media & News

shirataki noodle question

"House Foods Tofu Shirataki noodles are made from blending the flour of the Konnyaku - a member of the Asian yam family- with Tofu."
http://www.house-foods.com/faq/

The traditional shirataki uses just konnyaku. They are tasteless, rubbery and slightly translucent. They make a nice texture contrast in Japanese soups and stews.

My impression is that tofu is added to change the color and texture, to better imitate wheat pasta. I have never tried them, so can't say whether they have succeeded.

Konnyaku is low calorie because it is mainly Glucomannan, a water soluble fiber, that is, a indigestible sugar.

2 days ago
paulj in Special Diets

Differences in gut microbes

For how long have 'natural' folks been talking about the 'make-up' of gut flora? I recall informal ideas about eating yogurt to replenish bacteria killed by antibiotics. And lots of folk remedies involving coffee enemas. But nothing approximating a scientific understanding.

Apr 21, 2014
paulj in Food Media & News

Who would have thought the AMA got the obesity problem wrong.........

Define the difference between cure and maintenance.

Apr 21, 2014
paulj in Food Media & News

Differences in gut microbes

What's this obvious thing that scientists are just discovering?

Apr 21, 2014
paulj in Food Media & News

Anyone still using chipped beef?

"Chipped beef is an air-dried product that is similar to bresaola, but not as tasty. It is often added to sauce or gravy and served on toast."
Hormel
http://web.archive.org/web/2007031105...

Apr 21, 2014
paulj in Home Cooking

Anyone still using chipped beef?

"In the United States and Canada, corned beef typically comes in two forms, a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, and canned (or 'tinned,' in British English) (cooked)."
http://en.wikipedia.org/wiki/Corned_beef

'corned' in corned beef is believed to come from 'corn' size grains of salt or curing salt, not the spices.

I'm guessing from the Wiki article that the spiced brined version derives from the interaction of Jewish and Irish producers and customers in NYC a century ago.

http://en.wikipedia.org/wiki/Chipped_...
Chipped beef is thinly sliced or pressed salted and dried beef

While salted dried beef is ancient, the thinnly sliced Hormel version is probably has similar vintage as the canned corned beef from Uruguay and Brazil.

Apr 21, 2014
paulj in Home Cooking

Differences in gut microbes

http://www.sciencedaily.com/releases/...
Study of gut microbes, antibiotics offers clues to improving immunity in premature babies

See also the 'related studies'

Apr 21, 2014
paulj in Food Media & News

Who would have thought the AMA got the obesity problem wrong.........

The NYT article quotes the AMA resolution:

“The suggestion that obesity is not a disease but rather a consequence of a chosen lifestyle exemplified by overeating and/or inactivity is equivalent to suggesting that lung cancer is not a disease because it was brought about by individual choice to smoke cigarettes,”

http://www.nytimes.com/2013/06/19/bus...

The article describes some of the debate within the AMA over this resolution.

Apr 21, 2014
paulj in Food Media & News
2

Who would have thought the AMA got the obesity problem wrong.........

Also from that post:
"The researchers do not dispute that obesity should be classified as a disease. The goal of the study was to better understand how public-health messages can have unintended consequences."

I'd also like to highlight: "and counseling"

What do you expect doctors to do to prevent obesity?

http://www.weightymatters.ca/
A Canadian doctor is blogging about 13 myths about dieting.

Apr 21, 2014
paulj in Food Media & News

ISO: Chef's Seasoning Seasoning Blend, No MSG

Minimus carries Mrs Dash in single serve packets

http://www.minimus.biz/Mrs-Dash-Garli...

Apr 20, 2014
paulj in General Topics

Salting meat before cooking it

When you salt before cooking, do you see that moisture? For example are there water beads on the surface?

Another way to judge when and where moisture is drawn out the meat is to weigh it. I suspect that the change in weight during cooking far outweighs any loss before hand.

A certain loss before cooking might be a good thing, if it leaves the near surface meat drier. Try salting, wiping dry, and then browning the meat. Does it brown any better?

Run your own tests.

Apr 19, 2014
paulj in Home Cooking

First Time Roasting Pork Shoulder Picnic

Last night I cooked a 4+lb picnic shank end (the elbow joint) in much this way. This one had a skin band all the way around.

After about an hour at room temperature, I put it in a dutch oven (5qt) in a hot oven (about 400). After about an hour I lowered the temperature (300) and covered the pot. After about another hour and half I checked temperature and go 180+. I turned off the oven and let is sit another 20 minutes. Then I dismembered it and stored the meat in the fridge - and snacked on the meat and bones. There was about a cup of fat and juices in the pot.

I was happy with the results. Notice I didn't even season it, and it still had good flavor (I'm trying to enjoy foods for their own flavor, without a lot of salt or other seasoning).
I've had more tender pork, but this was fine.

There's nothing wrong with more elaborate preparations, but this simple one works.

Apr 19, 2014
paulj in Home Cooking

duck press

Next step - where are you going to get a strangled duck?

and have you seen

Who Is Killing the Great Chefs of Europe?

Apr 18, 2014
paulj in Cookware

Why ham on Easter? [split from Home Cooking]

But the OP wasn't asking about 'fresh ham'. Traditionally Easter ham was a cured one that had spent all winter in the smoke house.

http://homecooking.about.com/od/foodh...

"In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner."

Apr 18, 2014
paulj in General Topics

duck press

copper-plated? Does that mean it is more conductive? :)

Apr 18, 2014
paulj in Cookware

Do you wonder why the Chow site stinks?

But would they be reviving old, sometimes very old, threads to do that? It make more sense to make provocative posts of active threads - ones like the 'is a hotdog a sandwich' thread. Or one of the 'I have food network' threads.

Apr 18, 2014
paulj in Site Talk

Do you wonder why the Chow site stinks?

http://boardreader.com/domain/chow.com

may have your answers.

A query like
http://boardreader.com/fp/Chowhound_C...
gives info on a particular forum

Apr 18, 2014
paulj in Site Talk

duck press

Ask Tony to buy one for you next time he's in Paris

http://www.travelchannel.com/video/to...

Apr 17, 2014
paulj in Cookware

"Fresh" dried Pinto Beans in Los Angeles?

Ruhlman surveys various facts and pros/cons in cooking beans

http://ruhlman.com/2011/03/how-to-cook-dried-beans/

http://www.thekitchn.com/think-salt-i...
quotes from Cooks Illustrated tests.

All sources blame hard water for hard to cook beans. That's because of the calcium ions that are common in hard water. Acidity of the water also makes a difference. More acid (e.g. use to tomatoes) means slower cooking, more alkaline (e.g. baking soda) speeds it up.

Rullman thinks the alkaline water makes them too soft; CI likes to use baking soda.

The last time I cooked beans (peruanos) I used a 1/4 t of baking soda (for 1c beans). The beans cooked faster than I expected (though I wasn't timing things carefully). They were soft, but were not falling apart.

Apr 17, 2014
paulj in Los Angeles Area

Hot cocoa DRY mix recipe - best practices

What would make one dried milk better than another?

In the USA you essentially have 3 choices:

nonfat dried milk - easiest to find, generally mixes easily. Like skim milk. Better for baking than drinking (unless you like skim).

whole fat dried milk - Nido (Nestle) brand from Mexico or Chile. Richest. Harder to mix

Milkman low fat powdered milk ('with a touch of cream') - easiest to find in backpacking shops. Liked by campers who will drink it straight.

For a while Trader Joes had a great cocoa mix. It was from Columbia, and included whole fat dried milk.

Apr 16, 2014
paulj in Home Cooking

More British mystery meat in kebabs

http://www.theguardian.com/lifeandsty...

FSA orders tests on takeaways after lamb meals found to contain other meat
Which? found that 24 out of 60 lamb curries and kebabs tested contained cheaper meats such as beef and chicken

No mention of fake shepherds pies.

Apr 16, 2014
paulj in Food Media & News

Do you wonder why the Chow site stinks?

For all this doom and gloom about the Chow side, Chowhound has gotten a lot of new blood. We are seeing a lot of new posters who have apparently found Chowhound via general web searches. I see that in the revival of old threads, especially in Home Cooking. Whether they stay will depend in part on how welcoming the old denizens are.

http://chowhound.chow.com/topics/971222

Apr 16, 2014
paulj in Site Talk
1