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Tick bites that lead to red meat allergy

When humans are exposed to alph-gal through ingesting meat (which anyone who has eaten meat in their life has), we don't have a immune response to it.

However when the tic injects alpha-gal into our blood stream, our bodies react differently and mount an immune reaction.

Once that happens, the next time you eat meat, the body, which used to be fine with alpha-gal, now reacts differently causing this severe immune reaction.

Aug 15, 2014
thimes in Food Media & News
2

calling those bakers!

Ah yes, of course. Sorry I misread (and mistyped) in my reply. Thanks

Aug 14, 2014
thimes in Home Cooking

calling those bakers!

Yes you can do this (see caveat below). The baking soda will have two actions - one when combined with the liquid, and one when heated. So you will still get a rise.

My recommendation would be to agitate the batter as little as possible after it is mixed. So rather than remixing and/or pouring out the batter into the muffin pans, I would use an ice cream scoop and scoop out the batter to try to keep as many of the "first action" bubbles in the batter.

My only other concern with your recipe, is that I have not done this with a recipe that has so many "add-ins". If your raisins, apples, pineapple, carrots, nuts all settle out to the bottom of your batter - you may not have a choice but to re-mix to redistribute all those . . . . . that is something to consider with this specific recipe. If you do need to re-mix then you will be loosing a lot of the initial CO2 created by the baking soda, which could cause a problem. ... .... .it's a gamble given that, for this recipe.

Aug 14, 2014
thimes in Home Cooking

Witches Finger grapes

I would describe them in a very similar way as you did. Glad I tried them but nothing special other than their shape. They also are fairly small and the long shape makes for a higher skin to flesh ratio which was okay, just another observation.

Aug 13, 2014
thimes in General Topics

Tick bites that lead to red meat allergy

I just read an article about this too. It's crazy.

Aug 12, 2014
thimes in Food Media & News

Witches Finger grapes

So I like to think I've been around a little at my age, done some traveling, seen some things . . . . . but yesterday I was in a remote grocery store in Idaho and came across something I had never seen before -

witches finger grapes

Has anyone else seen these? How long have they been around? Has anyone tried them?

I regret not buying them, so I'm going back today to see if they still have them. I'm so curious, I'll report back if I can get them.

(Image just a grab from the internet)

Aug 12, 2014
thimes in General Topics

Cookbook recommendations as gift for amateur home chef?

I was going to suggest her first book - Barefoot Contessa. The recipes are very easy and straight forward, they taste great, and don't use any really unusual ingredients.

I get it for most "new cooks". I also think the photography makes the recipes approachable and unlike the "big" cookbooks, there aren't so many recipes that the book becomes overwhelming for a beginner.

The added bonus, you'd enjoy eating any of the recipes should she choose to cook for you.

Aug 11, 2014
thimes in Home Cooking
1

Dessert Italian Style

I do love Italy and Italian food, but I have to say they are not really "know" for their desserts. While many of them taste great (peaches in wine is one of my favorites mentioned above), they are usually very simple. I don't think that is a negative in "real life" but if you're looking to Wow in a competition they don't typically have that wow factor. They more often rely on a great ingredient, often seasonal, which like I said is great but a competition dessert needs more than that. (Of course all IMHO).

Do you want to stay traditional Italian or "Italian inspired" as mentioned in your OP?

(I imagine I'm going to get pummeled for this one but I stand by it …)

Aug 02, 2014
thimes in Home Cooking

Got a whole carton of double yolk eggs from Costco

I certainly don't know what causes it - but your experience is the same as mine. I can go years and years without every seeing a double yolk and then all of a sudden I'll get one carton that seems to have 1/2 of the eggs with double yolks - never just one egg, always multiple eggs. Very strange indeed.

I have heard that young chickens are more prone to laying eggs with multiple yolks like mentioned above, still strange that so many end up in a single carton.

Aug 01, 2014
thimes in General Topics

Overlapping text

I think they were commenting that they could now read your time stamp because nothing was overlapping it.

Aug 01, 2014
thimes in Site Talk
1

Overlapping text

Fixed for me.

Aug 01, 2014
thimes in Site Talk

Dessert Italian Style

So not Italian but you could make it "Italian Theme" by making in the shape of Italy instead of a circle . . . ..

Paris Brest - best dessert ever if made well.

Aug 01, 2014
thimes in Home Cooking

Overlapping text

Mac OSX 10.6.8
Safari Version 5.1.10 (6534.59.10)

Just checked Chrome, wasn't happening in Chrome . . . .

Jul 31, 2014
thimes in Site Talk

Overlapping text

Wow is it irritating . . . and I can't believe it didn't show up when testing in different environments . . . . Here is a screenshot of MGZ's post so you can see chow people . . . .

Jul 27, 2014
thimes in Site Talk

Chicken Stock - Pressing Pause?

Well I'm certainly glad you didn't throw it away given your situation. And on a personal note - I make stock all the time and who on earth (I know many) has 6+ hours straight to keep their stock going. I always have to start/stop the process unless it's the middle of winter and I'm snowed in.

That said - for posterity - I want to re-address the "heat tolerant toxin" concern that comes up every time one of these questions comes up. First - it is a real concern and I don't mean to diminish it, I included it in my posted her too.

But a more realistic home cook scenario where those toxins may come into play would be something like this . . . . . it's Thanksgiving and you've had a great time. You wake up the next morning and realize someone left the carcass out over night. But you figure, you're making stock and it will boil for a few hours anyway . . . it will be fine . . . . .wrong . . . . . That carcass has been "in the danger" zone for hours and IF there were the wrong bacteria growing on it, they have had hours to produce said toxins. While the bacteria would be killed during the boiling, the toxins, to which people keep referring, would not be eliminated. This could be a potential problem.

Glad it worked out.

Jul 27, 2014
thimes in Home Cooking
1

Why does my bread turn out dense?

My advice was a combination of too much flour (above) and wetter dough (below). Too much flour, which is really easy to do if you're new to bread making, will bake for a dense dough but adding more flour makes kneading the dough "easier/less messy".

I'm guessing this is a primary problem, though not enough/too much rise time could be the issue too. You can sometimes trouble shoot the rise time issue by looking at the hole sizes from the top to bottom of the loaf once you cut it in half. If the holes are even from top to bottom - perfect - if they are really small on the bottom - possibly not enough rise time - if the loaf spreads out - possibly too much rise time . . . .

If you're really getting into bread baking I'd check out "The Bread Baker's Apprentice" from the library. It is a great resource to help you along the way.

Nothing better than fresh baked bread!

Jul 24, 2014
thimes in Home Cooking

Brick wood burning oven in the back yard [moved from General Topics]

My parent's neighbors used this book to build their oven. It isn't brick building per se - it is "mud/clay" building but the book had a lot of great details about proportions/etc. I have an earlier edition and have always wanted to build one myself.

http://www.amazon.com/Build-Your-Own-...

Jul 24, 2014
thimes in Cookware

Fait Maison

It's a very interesting position though from what I've read it is so full of strange loop holes I'm not sure it will work in its current state.

That said - Paris (and France) while insanely beautiful is a HUGE "food" destination and they have build their tourist reputation around cultivating that image. I'm sure someone has crunched the numbers and seen how insane the tourist restaurant revenue is to the city/country.

Loosing that image will definitely impact the bottom line of Paris, so I completely get why they are trying to do something about it. If the reputation of Paris becomes one of "reheated food from the same mega-producer" it will be very hard to recover.

So I applaud the effort but we'll see what happens with it all.

Jul 24, 2014
thimes in France

this is a good idea?

You never really know if it is a good idea until you give it a shot. It's a classic comfort food pairing so why not try. You may have to experiment with it for a while in different forms but that will part of the fun if you're into it. Shanghai is known for their soup dumplings so why not . . . .

I wouldn't be stuck on it having to be a cheese dumpling filled with tomato soup. Maybe in the end you'll decide it needs to be a dumpling dough made with pureed sun dried tomatoes and filled with cheese . . . . or regular dough filled with a tomato cheese mixture . . . . . play with the combinations to see what works best.

Like mentioned earlier, don't be afraid to play around with thickening up the tomato soup aspect too - gelatin/agar/etc/etc.

Sounds like a fun project!

Jul 24, 2014
thimes in Home Cooking

Worst Cooking show Buzzwords

"I'm giving it 110%" or "you need to give this 110%"

Not possible…

Jul 23, 2014
thimes in Food Media & News

Worst Cooking show Buzzwords

"made with Love" or "you can taste the love"

Jul 23, 2014
thimes in Food Media & News
1

Chicken Stock - Pressing Pause?

Not arguing to the validity of the toxin's presence - as I agree. This "toxins aren't killed" argument comes up a lot in these types of discussions (as they should, and as I mentioned in my earlier post). But keeping it to this topic and scenario. . .

If the stock has been simmered for 4-5 hours - anything in that stock is basically killed. And "technically" the stock will need to cool low enough and long enough to re-enter the "danger zone" - though what is really left in a covered pot to really bloom in the danger zone?

So as a procedural result - any toxin in the stock would have formed from the living organisms present before the first 5 hour simmer - so this "break" in the simmer isn't going to change that. Toxins don't multiply themselves, they are a result of the organism, which we all seem to feel should have been killed during the 5 hour simmer.

So in this instance, any toxin issue that you bring up would be the same risk before and/or after this break . . . no?

Jul 23, 2014
thimes in Home Cooking

Had a potato au gratin failure...need some pointers to fix it!

Sounds like your cheese sauce got too hot during the baking causing the cheese to separate - thus all the grease. It could have been too little roux too, you need that starch structure to help hold everything together.

Glad it still tasted good!

Jul 21, 2014
thimes in Home Cooking

Chicken Stock - Pressing Pause?

Just a quick web search . . . I still say you'll be fine - and it looks like these references support that, especially with simmering for another hour after your "time off" . . .

Sous vide temperature safety zones can be summarized as follow:
Sterilization zone: > 121°C (250°F) for at least 2.4 minutes
Assured Pasteurization zone: > 63°C + (145.4°F)
Start of Pasteurization zone: 60°C (140°F) – 63°C (145.4°F)
Tolerance zone: 55°C (131°C) – 60°C (140°F)
Danger zone: 50°C (122°F) – 55°C (131°F)
Extreme Danger zone: 20°C (68°F) – 50°C (122°F)

According to the Wilderness Medical Society…

Water temperatures at 160° F (70° C) kill all pathogens within 30 minutes.
Water temperatures above 185° F (85° C) kill all pathogens within a few minutes.

So in the time it takes for water to reach the boiling point (212° F or 100° C) all pathogens will be killed, even at high altitude. The moment your drinking water reaches a rolling boil, the water has already become safe to drink.


NOTE: Caveats regarding Safe Water Boil Times:

Boiling water will NOT remove chemical toxins that may be present.

Jul 21, 2014
thimes in Home Cooking

Chicken Stock - Pressing Pause?

for a couple of hours. . . I'm assuming 2 hours.

While not scientific at all, and of course I'm not a food safety expert - so take this with those caveats . . . .

I do this all the time and I've never died. You're simmering it for 5 hours (killed most everything) and then you're going to simmer for another hour . . . killing most everything again.

I just cover my stock and pick back up where I left off. No problems and no clouding issues for me either. Next time I'm going to take the temp when I turn the stove off and then again when I turn it back on - because it always still seems very warm (I know - bacteria love warm - I'm just saying it doesn't seem to cool off that much).

Jul 21, 2014
thimes in Home Cooking
4

salty restaurant food in the US compared to europe?

I don't find it with salt but I certainly do with sugar when I come back to the US. Everything is so darn sweet.

Jul 20, 2014
thimes in General Topics
1

1st time in Paris!!

totally a non-food recommendation, but I agree about the boat ride on the Seine. I love doing it at night and would recommend "Bateau Mouche" (the one I use) but if you do it, depart from Pont Neuf (Ile de la Cite/Notre Dame). When the boat leaves from Pont Neuf they only translate in French and English. If you leave from Pont de l'Alma (Eiffel Tower) they translate into french/english/japanese/german . . . etc/etc.

I'll leave the food recommendations to others - my only recommendation would be to leave a few dinners/lunches open to exploration. Trying to plan every meal is more stress than its worth in Paris.

Enjoy - it's a fabulous city.

Jul 18, 2014
thimes in France

I need advice on cooking fish

Do you think it would be any different if someone asked "how do you cook beef?" You could do it on the grill, you could do it in a skillet, you could start in a skillet and finish in the oven . . . .

There isn't one way to cook anything.

If you're new to cooking fish, the most "failsafe" method IMO is to cook it in a hot oven/broil. That method works with almost any thickness of fish and any type of fish. It is slow enough to allow you to easily slide it out and see if it is flakey and if not, just slide it back in - so less likely to really overcook the fish. But the method has its limitations if you're trying to get crispy skin - or if you like a crust on the outside of the fish - etc.

Fish isn't "hard" to cook. I think people are overly afraid of cooking it for some reason. Just like the first time you cooked . . . say chicken breasts . . . it took a little trial and error and you may have had to cut into a few before you were sure they were done all the way through.

Don't be afraid of the fish! :D

Jul 17, 2014
thimes in Home Cooking

I need advice on cooking fish

I would have added some oil to your hot pan to help with the release.

But as other's have said, with the sugar in the maple syrup I would have gone for the non-stick.

Thankfully loosing the skin doesn't ruin the fish!

Jul 16, 2014
thimes in Home Cooking

Tourist Hate

I thought of a non-food tourist/local example that happened on my last trip to Paris.

We were there during the French Open (but don't call it that in France, they have no idea what you are talking about - they call it Roland Garros).

We spent 2 days (we were in Paris for a long time) watching the French Open on the giant screen under the Eiffel Tower. It was awesome. The weather was great. We bought some cheese/butter/baguette/wine at the shops around there and had a great picnic watching the tennis. When we got bored of watching tennis we just had to look up and watch the clouds roll past the Eiffel Tower.

It was a perfect way to spend a big chunk of the day. I wish I could remember the name of the wine shop we frequented, he was lovely and I'd love to give him some business.

On day two, we "made" some locals join us - none of whom had ever been and none of whom "wanted" to go. We all had a fabulous time - and the locals went back to watch the finals there. (One of whom lives 2 blocks away, had never been, and didn't know it happens there.) So it couldn't have been all bad.

Just an example of a "tourist" driven recommendation as opposed to a "local" driven recommendation.

It's a give and take. But a local would have dismissed that recommendation very quickly - or not even been able to make the recommendation. We just have different expectations. . . . .

Jul 16, 2014
thimes in France
1