64airstream's Profile

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Jumping the Snark: Marilyn Hagerty and the Food Media

I just read the review. It's hilarious; an excellent example of "damning with faint praise." It's all the things she doesn't say that tell the real story. I find it hard to believe that so many people are taking the review at face value!

Mar 09, 2012
64airstream in Features

Boston Creme Pie Please help

Sandy, my personal opinion after this experience is yes, it's the egg whites! For the successful custard I made with the same amount of eggs, but yolks only, my palate did not pick up an eggy taste.

Mar 03, 2012
64airstream in Home Cooking

Boston Creme Pie Please help

Trish, I will try your recipe next time. Thanks for sharing it! Also, I LOVE the idea to add whipped cream to the custard. I believe that would be a most excellent addition to the custard texture.

Mar 03, 2012
64airstream in Home Cooking

Boston Creme Pie Please help

I attempted the Foodtimeline Boston Globe recipe--twice--and I hope to save someone else from the recipe errors regarding the custard. There was no place to leave a review, so I'm doing it here. I didn't make it past the custard part (found another recipe that I ended up making) so I haven't tried the other aspects: they may contain errors also!

1) The custard recipe calls for "6 eggs", which are then beaten with 1/2 c. sugar until they form "ribbons." Um, no. And I say that with confidence, because I tried for up 30 minutes to "ribbon" the mixture...twice. The recipe should say 6 egg yolks. Not eggs. Six YOLKS. The difference is extremely crucial. It MAY be possible to ribbon whole eggs, I don't know, but the sugar ratio would have to be much different. Also, on the very slim chance that I just didn't whisk long enough to reach the ribbon stage (it's supposed to take 5 minutes), making a custard with whole eggs is very eggy tasting...makes a sweet omelette batter, not a custard. Yuck.

2) The recipe custard is supposed to chill/set in the fridge, with the rum whisked in after. NO. The rum should be added after the custard is taken off the heat, before it sets. Whisking rum into set custard is going to ruin the texture.

Hopefully I save someone from these issues. I always read reviews before I make a recipe, but in this case, there just weren't any. I will try the other parts of the recipe sometime, but for now, all I can comment on is the custard.

Mar 03, 2012
64airstream in Home Cooking

Is this why we're fat?

"All you need is literacy and thinking skills to get this stuff, not a medical degree."

Absolutely. Often, on threads on this topic, I feel like I'm taking crazy pills because of all the misinformation that people have. So many people simply cannot wrap their head around the idea of hormones and hunger/weight gain/broken metabolisms. I find this odd for woman, especially, because get a group of woman together and for sure the topic of monthly hormones and food will come up, with everyone laughing and nodding knowingly...so clearly the IDEA of hormones being able to affect hunger and weight gain is not a foreign topic. Plus, any woman who has gone through menopause will tell you about suddenly having a harder time with weight loss, no matter how much they exercise).

But they are regurgitating what the medical docs and most "nutritionists" preach. Even the Mayo Clinic, in their diabetic recipe for split pea soup (which is already moderately high on the glycemic index, says to "serve with crusty whole grain bread." *eye roll* I will be the first to say I loved bread in all forms. And pasta. And potatoes. And big bowls of beans. And when I was younger, I could eat all this with impunity. Then at age 42 I was one point away from hitting the "pre diabetic" range, with low HDL. What a wakeup call! On the web I have read so many posts from T2 diabetics who said they wished they had taken control before it was as bad as it was for them. So, I learned from their regrets.

Taubes is remarkable for the reason that he IS NOT a doctor. Or nutritionist. He is master of data deciphery, and he simply presented his findings. No cherry picked studies! Just the facts, ma'am.

I am so much healthier, a year later. I eat bacon, beef, and chicken every day (I do seek out pastured and grass fed for both health and personal moral reasons). I only use traditional fats, and render my own lard from the pastured pigs. I eat many, many more vegetables (I've lost my taste for starchy potatoes, they don't tempt me at all!) High glycemic root veggies like carrots I ferment (the traditional Japanese way) in lactic acid to make probiotic (these are delicious!)

No sugar. My experience is that when you cut out the carbs, you lose your taste for sugar. My husband (whose diet is a whole other story!!!!) brought home two pies a few days ago; pecan and lemon meringue. I haven't even been tempted to touch them, aside from wanting to throw out the lemon meringue just because it's taking up too much room in the fridge, haha! (Which brings me to another important topic, in that just because our beloveds don't want to change their diet, we still can. We can lead by example.)

Personal concessions I make since my metabolic health is now so good: I still adore my beans, so I eat them, but less fequently, in much smaller portions, and I make them with lard, to blunt any sugar spike, and to make them more satisfying in smaller amounts (they are more delicious this way, too!). When I make tortillas I grind the wheat fresh and use lard, but I don't make a habit of tortillas anymore...it's a treat. I hope that I can always continue to have these things, and not just once in a blue moon, but if my health results indicated any slip in metabolic or heart health, I would absolutely cut these out entirely.

And I'll end on a funny story: I was eating lunch with an acquaintance. We had both bought our homemade lunches. I had a big, fragrant plate of chicken meat stir fried with bok choy, brocolli, pea pods, and onions. He had a bologna sandwich on commercial "wheat" bread, a cookie, and a baggie of potato chips. At first he complimented me on my meal, and then, when I told him I low carb, he actually babbled the rest of the lunchtime about how dangerous low carbs diets are. Hahaha!

Jan 24, 2012
64airstream in General Topics

Fruit Smoothie = "Bad for You"

A soon to be PhD in what?

Jan 22, 2012
64airstream in General Topics

Fruit Smoothie = "Bad for You"

I am a great fan of Gary Taubes! His book "Why we get fat" was a eye opener for me. I felt as if the cobwebs of misinformation, growing for decades, just fell away.

Jan 22, 2012
64airstream in General Topics

All I want is a good cup of coffee at home. [moved from General Topics]

+1! I spent ~$200 on that spiffy German coffeemaker (Moccamaster). It was great, till maybe three years later when I dropped it into the sink and broke the plexiglass reservoir. Sometime during those threeish years, the price had increased to ~$300! I should have just tried to order a new plexiglass piece, but I was so very irritated regarding the huge price jump. I went directly to the old school pour over and have never looked back. It's every bit as good--if not better--than what I made with the Moccomaster.

It does take a bit more time, but within a couple of weeks it became second nature. If I'm having a houseful of guests, I do have to start making the coffee an hour out and fill up an airpot for the evening (otherwise it would be nonstop brewing!) Just for fun, though, I was thinking of getting a glass vacuum pot--the Cona Vacuum Brewer--for dinner guest entertainment! It uses Sterno, I think, and it makes coffee right at the table. Too cool.

Jan 22, 2012
64airstream in Cookware

All I want is a good cup of coffee at home. [moved from General Topics]

Me too! Can you hide a chocolate chip cookie in plain sight on your countertops? :-)

Jan 22, 2012
64airstream in Cookware

All I want is a good cup of coffee at home. [moved from General Topics]

This is a great tip, Peg. I do the same. My coffee stuff left out on the counter is a grinder, Chemex carafe, water kettle, filters, and beans. Having it all grouped on a tray means I can slide the whole getup towards me and then just push it all the way back when I'm done. More efficient than pulling forward individual items, plus the tray slides on the countertop much easier than the grinder (it's a burr grinder so a bit big!). And you are so right about it keeping the coffee bean debris corralled :-D

Jan 22, 2012
64airstream in Cookware

Any memories of "poor people food" from your childhood that you still crave?

That sounds SO GOOD!!!

Jan 22, 2012
64airstream in General Topics

Any memories of "poor people food" from your childhood that you still crave?

Did your hubby like the mayo sandwiches? I LOVE them. In summertime there's tomatoes to add, and thus it becomes more respectable, but yes, I confess I dearly enjoy just bread and mayo slapped together. I am not eating them these days, mainly because I am interested in the "good fat vs bad fat" thing, and I consistently fail at making my own mayo. But man those are tasty to me!

Jan 22, 2012
64airstream in General Topics

Any memories of "poor people food" from your childhood that you still crave?

Beans! Pinto, specifically, although I'm liking black beans now, too. My family was "intentionally poor", meaning my parents purposely chose a very frugal and simple way of life. I think we often had pinto beans 5 nights out of 7 (this may be an exageration, as childhood memories can be), and yet I still love them!

I don't live the lifestyle of my parents, and I buy Rancho Gordo beans now instead of bulk co-op fare, but a bowl of pintos with chopped raw onion, or rolled up in a great homemade flour tortilla is still one of my favorite meals. When I hear people complain about being poor and having to eat beans, I just think "Yeah, so where's the problem??" The glory of the wonderful pinto...

Jan 22, 2012
64airstream in General Topics

Perplexed by lack of food availability.

Always good to have a backup plan.

Jan 22, 2012
64airstream in General Topics

Perplexed by lack of food availability.

Oh dear yes, I do that too: look for the "Like" button on Chowhound! I felt privately foolish but now since you've come clean I can take comfort in the solidarity!

Jan 20, 2012
64airstream in General Topics

Is this why we're fat?

It's also great to serve straight up to drunk people :-D I had a New Year's Eve party that went later and bigger and harder than I had intended and thus ended up at the festivity's end with some ravenous intoxicated guests. I cut up a block of Velveeta into cubes and my goodness, the raving and praise over the fantastic cheese! It still makes me giggle. I'd bought the Velveeta to make a dip similar to your family's traditional recipe, but I'd forgotten--luckily. as it turned out!

Jan 20, 2012
64airstream in General Topics

Is this why we're fat?

+1

Jan 20, 2012
64airstream in General Topics

Is commercial almond milk really healthy?

Is it really more expensive to make at home? I do know it's ridiculously easy, since I do it almost every day :-) It certainly tastes much better than commercial brands, IMO.

The commercial brands add in gelling agents (maybe flavoring agents, also) because they are trying to get away with the highest water:almond ratio as possible, giving you more water with stuff added to trick you into a more pleasant "mouthfeel". So keep in mind what you are paying for, which is less almond goodness and more water.

I make mine with less water than most recipes and add a touch of pure vanilla and salt. Excellent in coffee! Plus you get the almond grounds. I usually add them to chili or meatloaf. You can use them in baking, too, I just don't really ever bake, so I've never tried it.

Jan 20, 2012
64airstream in General Topics

Is a vintage Lodge cast iron skillet better than a new one??

How wonderful that the thrift store gods smiled upon you! I went to three today and found 0 cast iron...not even wobbly stuff for me to reject. Send me some of your thrifting karma :-)

Jan 12, 2012
64airstream in Cookware

Do some families really do this?

I also loved this story! Thank you for sharing it!

Jan 12, 2012
64airstream in General Topics

Is a vintage Lodge cast iron skillet better than a new one??

That's exactly it, Chemical. A bit like concrete!

Jan 03, 2012
64airstream in Cookware

Is a vintage Lodge cast iron skillet better than a new one??

I see the OP has already gotten some cast iron, but I'll throw my two cents in anyway :-) I prefer the vintage cast iron because it's lighter than the contemporary stuff. The walls of the vintage (what I have is Griswold ~1940's, I think) are visibly thinner. I bought this skillet for $11 at an antique store AFTER spending $$$$ on a Le Creuset skillet because I didn't realize it was black enamel on the surface trying to emulate the look of regular cast iron (WHY?? *eye roll*).

It's true that the new stuff has a rough surface, as it is no longer machine smoothed. BUT! My father, who has cooked on cast iron for about 60 years, has no objection to the new Lodges. He bought one a year or so ago, and until I picked it up I mistook it for vintage, as the surface was glass smooth. He uses stiff metal spatulas and over a bit of time that wears down the finish to make it wonderful, like the vintage. So I completely agree with the poster who said not to go crazy trying to get vintage, unless weight is a concern. Your new pan will smooth from use as long as you use the nice metal spatulas like Dexter and not soft silicon or nylon ones.

I have heard people say that the iron used post 1950's is not as "good". I don't really know what this means. Perhaps purity? And this may explain the difference in weight? Again, this is the only difference I see when using old vs new.

I also want to mention that my father does not season his skillet! He uses it daily, dries it thoroughly, and puts it away. It does not have a shiny look but it also isn't rusty! Perhaps it's a bit like silver flatware: If you use it all the time, it doesn't tarnish...or maybe it's because he lives in AZ :-)

Jan 02, 2012
64airstream in Cookware

Pressure Cooker

I have a Fagor Rapid Express pc and I use it on an induction cooktop nearly daily (for the past two years). No problems so far!

Sep 06, 2011
64airstream in Cookware