mcf's Profile

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Low carb Rosh Hashanah ideas?

Just a whinge, here. I clicked on this because it interests me, but I'm now on a diet of about 5 foods that don't cause massive gut or histamine reaction.

Hoping it's temporary and not lifelong.

That said, this is a great book, just don't use the margarine: http://www.amazon.com/Fabulous-Flourl...

I bought a honey flavored substitute, but right now, my cooking/baking days are over and I'm down 12 lbs in 10 days. :-/

1 day ago
mcf in Special Diets

Table salt free diet and eating out

Lots of us need a lot more salt than that, and K. It's one reason so many folks have night cramps/spasms. I often need water with salt added just to function due to my body chemistry.

My husband needs a lot of salt, too.

The way to tell if you need more salt is if things don't taste like they have salt; I can't taste it when I need it, and I went without adding any for decades. Everything tastes way too salty with no salt added when my chemistry swings the other way. That's homeostasis for you, wise body, we should each listen to our own.

There's a whole wide world of folks with different biochemical needs than each of ours.

If you don't need added salt, by all means, don't. But if you're vegan and seasoning free, good luck with that eating out! :-)

Sep 14, 2014
mcf in Special Diets

Dairy-free, soy-free, nut-free: Suggestions?

I don't know if this will help you, but due to issues I've been having following a reaction to dental anesthesia and a group of drugs to deal with it, I'm down to four foods I can tolerate and dealing with two issues that go hand and hand.

http://www.mindbodygreen.com/0-11175/...

http://ajcn.nutrition.org/content/85/...

I'm also supplementing with DAO, to replace the enzyme that breaks down histamine from foods in the gut.

I'm handling fresh heavy cream and coffee ok, fresh grass fed beef, fresh organic zucchini, brussel sprouts, and eggs with the DAO. Oh, and salt.

Planning to stry steamed or poached chicken tonight with a veg I know I can handle. One way to know if you're reacting, at least for me, is very rapid heart rate post meal, even at rest or waking.

Sep 14, 2014
mcf in Special Diets

Is it possible to get a quality cup of coffee between W. 57th St. and W. 84th St.?

I have mostly brewed the roasts at home. I hate weak, thin brews.

I think Oren's is a step above those others.

Sep 14, 2014
mcf in Manhattan
1

Wine for steaming mussels?

Not all cheap wine is crap, and a lot of expensive wine is. Supply and demand sets price not necessarily quality.

Many cheap wines are very drinkable, which to me, is the standard for cooking mussels.

Bette wines, I'd drink without food in it.

Sep 14, 2014
mcf in Home Cooking

Wine for steaming mussels?

That's how I got to the bargain bins at the wine store. Guy told me, just use one of these, names a few in the cheap bins when I asked for cheap dry whites.

Sep 13, 2014
mcf in Home Cooking

Wine for steaming mussels?

P.S. I'd add diced chorizo and lots of chopped fresh parsley, too. Just sayinzall. ;-)

Sep 13, 2014
mcf in Home Cooking

Is it possible to get a quality cup of coffee between W. 57th St. and W. 84th St.?

I thought of Orens (don't live in NYC) but looks like the locations skirt your locus: https://www.orensdailyroast.com/Conte...

Sep 13, 2014
mcf in Manhattan

Wine for steaming mussels?

I just have on hand some cheap, dry whites from the wine store bargain bin. Can't offhand say which I have on hand at the moment, but it always comes out great.

Sep 13, 2014
mcf in Home Cooking
1

Sending food back, what about the rest of the diners?

The presence of even minute vinegar residual would trigger a strong histamine reaction in someone genuinely allergic. Really.

Sep 13, 2014
mcf in Not About Food

What's for Low-Carb Breakfast, Lunch or Dinner? #4

Yes, otherwise I'd have promptly slit my wrists and you would not be reading this. ;-)

Today: breakfast: fresh mozzarella slices, evoo

late lunch: frozen ribeye steak, defrosted, pan seared, salt. Meat has to be very fresh, no leftovers, and frozen to stop histamine formation.

Dinner to be: scrambled eggs.

I tried a 100% rye crisp last night with PB, which hasn't bothered me. Got very itchy all over from that, first food to do that since the change. Informative.

Sep 12, 2014
mcf in Special Diets
1

Recipe Suggestions During Kitchen Remodel

I'm assuming you have no place to use an outdoors grill, which can be used alternately to grill, smoke, roast and even bake anything using indirect heat?

Why not make as much lasagna with spinach and crumbled sausage as you can stand, which is a whole meal with salad added, lean or as fatty as you like, thin no boil Barilla noodles are the best, and no prep or clean up, so it goes fast. You can make three stacks of lasagna in a 9/13 pan and freeze each for a single shared meal to warm up later.

Also, if you get a bunch of bsl chicken breasts, marinate them and grill or bake on low heat, you can freeze, and when ready to use, defrost, warm gently and slice into strips to eat over salad, maybe with some egg, crumbled bacon (you can make ahead strips of bacon all at once in a pan in the oven), whatever you like.

Use some of that bacon on burgers if you like, with side salad. I'd keep salad easy by buying the triple washed organic greens and maybe some grape tomatoes to halve.

Chili is great crock pot fare, you can also roast some whole chickens, break down into halves or parts to save. Meatballs, just make something to put them on, etc.

I'd buy fresh veggies cut up if my sink were in the garage and just wash them and saute with evoo or toasted sesame oil maybe toss on some black sesame seeds for a fast side dish. Especially good with sugar snaps.

While I write this, I will tell you that having recently lived through remodeling that didn't include my kitchen because I wanted to have at least that to be normal this time, the house was still in disarray, the process was exhausting and while I made some meals and we could easily cook on the spot, we ate out a lot more than planned just because it was nice not to look at plastic zipper walls and doors, and all the mess.

Enjoy your new kitchen, though, it's going to be worth it!

Sep 12, 2014
mcf in Home Cooking

Idiot Proof Lobster

The black goo is undercooked roe. It's coral colored and firm when cooked. I love it cooked, it's gross raw.

A hard shell lobster will yield more meat than a soft shell, so that's one way to tell how much meat you'll get for the size. Soft shells have a lot of empty shell to grow into, hard shells are so packed, they're due to molt their shells. You need two of the same kind.

I would not cook lobsters of significantly different size for the same length of time, I'd add the smaller one a bit later. Plus, your roe was undercooked, so you had more time to go with the big one.

Sep 12, 2014
mcf in Home Cooking

Chow Recipes

Thanks for your reply; I think the original question was about the actual, kitchen testing. Outside independent contracting vs. CH participation?

ETA: I will note bylines more carefully in the future; never was an issue before.

Sep 12, 2014
mcf in Site Talk

Top Chef Duel 9/10 Dale vs. Tiffany

I think the diet does that to them. ;-)

Idiot Proof Lobster

I wonder if that works for large lobster? I love roe, and I really hate when it comes out dark and slimy, for one thing.

I'm good with timing, but will watch for white stuff and if the two go together in the future.

Sep 12, 2014
mcf in Home Cooking

Idiot Proof Lobster

Except the lobster is above it, which is the whole point of the bowl, usually inverted. Just creates an area of no contact water reservoir.

Sep 12, 2014
mcf in Home Cooking
1

Idiot Proof Lobster

You can just put a shallow bowl on the bottom and fill with water just beneath it.

Sep 12, 2014
mcf in Home Cooking

Idiot Proof Lobster

I just put out a lot of newspaper on the table and a pile of tools. Folks can share a little; it's rare all are in use at once. :-) If you get hard shells, you'll need a mallet/hammer and a wide bladed chisel or spackle blade that's strong, or a cleaver you can hammer down on.

Sep 12, 2014
mcf in Home Cooking

Chow Recipes

Could you please take a moment to clarify this statement? Or does the change in moderation include a policy that questions you don't want to answer about statements you've made or chow policy will be ignored without courtesy of a reply?

Yo've created confusion with your answer, and I'd like some clarity on the point.

Sep 12, 2014
mcf in Site Talk
2

Idiot Proof Lobster

Great timing guide here: http://www.lobsterfrommaine.com/steam...

I steam or boil, and follow guidelines like this to avoid overcooking, which turns lobster rubbery. You might consider going up to 4 lb lobsters, cutting them in half for each serving; much more meat in even the swimmer legs, joints, etc, very tasty and delicious and easier to get at all the goodness. Hard shells, especially.

You can do the mussels separately as an app; if I have lobster, I want nothing else but butter on the table, but maybe that's me. :-) Mussels in white wine with garlic, parslsey and butter makes a great app.

If boiling add sea salt, if steaming, you won't have a hot, messy puddle when breaking shells open. Enjoy!

Sep 12, 2014
mcf in Home Cooking

Chow Recipes

Hello, *tap tap tap* Is this thing on?

Could a mod please answer the question, CACulinary?

Sep 11, 2014
mcf in Site Talk
1

Chipotle Workers Quit, Shut Down Store, Because That Job Sucks

Some of us actually have standards of our own, no matter what others are doing.

Chipotle Workers Quit, Shut Down Store, Because That Job Sucks

The same conditions that have the company standards mandating higher staffing levels and other states mandating breaks.

Oh, and based on my long ago experience in the hot, running on your feet, cleaning every minute it's slow world of McD's. Hot, exhausting, very physical, from lifting large crates of frozen foods (wasn't going to ask some guy to do it for me) to spending time inside the freezer, well... FREEZING...

Sep 11, 2014
mcf in Food Media & News

Chipotle Workers Quit, Shut Down Store, Because That Job Sucks

Okay, I stand corrected, the laws in my state are far more labor friendly.

But I stand by my assertion that those were exploitive and undesirable, inhumane work conditions.

I'm kind of disgusted that this is left to the states.

Learn me on cooking grass fed korean style short ribs

Different breeds have differing fat profiles. Some stay leaner, others marble more.

Sep 11, 2014
mcf in Home Cooking

Learn me on cooking grass fed korean style short ribs

I think it's a good idea, actually. Thin or not, they'll be much better if that goodness inside breaks down some.

Sep 11, 2014
mcf in Home Cooking

Study report: Low carb for diabetes

That's because they added the fiber to try and counteract the ill effects of grain eating.

Low carb diets are naturally much higher in fiber and low in the stuff we need protection from.

The take away is more like "the best part of the grain is the part your body never metabolizes." In other words; grain bad, fiber may not be necessary. ;-)

Sep 11, 2014
mcf in Special Diets

Chipotle Workers Quit, Shut Down Store, Because That Job Sucks

I'd preface that with: "subjected to illegal exploitive labor practices..."

Lots of folks are just habitually disgruntled inherently. :-)

Sep 11, 2014
mcf in Food Media & News

Study report: Low carb for diabetes

The problem is it has so much crap and cheat language in it.

The new consortium conclusion states very strongly that only low carb should be considered as first line of attack in type 2, and used in type 1 as well, along with insulin. BIG diff.

The ADA has been dragged by their hair, kicking and screaming due to so much press about its recommendations serving corporations at the expense of terrible suffering by diabetics. They still push carbs, dietitians still tell diabetics to eat 45ms of carbs per meal from almost all reports. That's close to what I eat in total, a lot of days.

Sep 11, 2014
mcf in Special Diets