mcf's Profile

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No-boil lasagna noodles

At least he walked those comments back, right?

about 7 hours ago
mcf in Home Cooking

No-boil lasagna noodles

Never heard of them, but Barilly are flat, no curls, very delicate texture, almost like fresh.

about 7 hours ago
mcf in Home Cooking

Post Bariatric Surgery

What kind of advice did you get from your medical team? I know that it tends to be very specific about meal size, nutrient breakdown, etc. That probably doesn't change when you eat out.

about 15 hours ago
mcf in Special Diets

No-boil lasagna noodles

What do you find hard to do? Soaking is not necessary. I just lay them on top of a thin layer of sauce and drop my filling onto them, press lightly to spread a bit and add another noodle, etc.

I've never had one break.

about 15 hours ago
mcf in Home Cooking

Just ate lobster for the first time

The large ones taste better to me, but that's just personal preference. Much more meat and they crack the claws for you at the pound. I never eat smaller than 2 lb lobster, 1 3/4 in an emergency only. :-)

1 day ago
mcf in General Topics

Just ate lobster for the first time

I have regularly had 2.5 and 4 lb lobsters at Trenton Bridge Lobster pound, and they have often had hard shells for a higher per lb price (more meat, less water).

This NYer lerves Maine lobster boiled in sea water.

1 day ago
mcf in General Topics

Do you buy Chobani's flavored yogurt cups? **beware of the new "simply 100" line**

Yes, and most of it is no longer sugar once fermented, but is on the label due to having been part of the ingredient at time of production. It's converted to lactic acid during fermentation.

1 day ago
mcf in General Topics

Do you buy Chobani's flavored yogurt cups? **beware of the new "simply 100" line**

Results are highly variable by individual.

1 day ago
mcf in General Topics

Just ate lobster for the first time

The only time I had tough, stringy meat from a not overcooked lobster, it was just under 6 lbs and an hard shell. We think 4 lbs, cooked just til done is the sweet spot.

1 day ago
mcf in General Topics

Just ate lobster for the first time

On one trip, I surprised myself by finding I actually had a lobster limit before the week was up and actually went a couple of days without one. But had plenty til then, in one form or another. Maine lobster pounds are the only places I eat lobster away from home.

Aug 20, 2014
mcf in General Topics

Just ate lobster for the first time

Cooking time depends on method and size. http://www.lobsterfrommaine.com/steam...

Aug 20, 2014
mcf in General Topics
1

Attention all Trader Joe Shoppers!

It's not healthy, and if lower GI is due to fructose, it can be worse for you than white table sugar.

Aug 20, 2014
mcf in Chains

Attention all Trader Joe Shoppers!

I know NJ lobsters have high mercury in the tomale, not Maine, so much, IIRC. Does depend on the waters and also the age and size of the fish.

We used to eat sword a lot, but mercury and overfishing made that a thing of the past.

Aug 20, 2014
mcf in Chains

Pass the Salt (But Not That Pink Himalayan Stuff) « Science-Based Medicine

I could waste my time searching up studies, like the one from Japan I read at least a decade ago, finding highest mortality the greater the salt restriction.

But if you're dying to read it, it's out there. I've read several discussions of the dangers of low sodium recommendations for the general population, including the most recent meta study, you can get your hands on them, too.

Aug 19, 2014
mcf in Food Media & News

Pass the Salt (But Not That Pink Himalayan Stuff) « Science-Based Medicine

I have previously, actully, including a study in Japan finding the highest mortality in those with the most severe sodium restriction. "Conclusions The association between estimated sodium excretion and CV events was J-shaped. Compared with baseline sodium excretion of 4 to 5.99 g per day, sodium excretion of greater than 7 g per day was associated with an increased risk of all CV events, and a sodium excretion of less than 3 g per day was associated with *****increased risk of CV mortality and hospitalization for CHF****. Higher estimated potassium excretion was associated with a reduced risk of stroke."

ETA: http://jama.jamanetwork.com/article.a...

There is so much failure in studies claiming a harmful role for excess sodium to account for the background diet and variations in endocrine status, which regulates mineral levels. Type of diet and its influence on hormones plays a huge role in excretion and retention of these minerals.

Aug 19, 2014
mcf in Food Media & News

Pass the Salt (But Not That Pink Himalayan Stuff) « Science-Based Medicine

Actually, salt restriction has been proven deadly, and a higher risk than excess salt in terms of mortality.

Salt requirements vary wildly between individuals and circumstances and it's pure quackery to recommend any level for a whole population.

Aug 19, 2014
mcf in Food Media & News

A Personal Announcement

Happy trails to yooooooooooooooooooooo...

Congrats and good luck!

Aug 18, 2014
mcf in Site Talk

Just ate lobster for the first time

I cover my outdoor tables with layers of newspaper, lay out lobster cracking and picking tools, rolls of paper towels, plates, butter, lemon and waste bowls.

Crab shack style, but better with lobstah, IMO.

Then we roll it all up, throw it out and house down the area.

Just ate lobster for the first time

I share a lobster, too, but it has to be 4 lbs. :-)

Aug 18, 2014
mcf in General Topics

Just ate lobster for the first time

I didn't find that to be so, but I do know plenty of folks who enjoy it. And plenty for you might be meager for me.

I don't much care for stone crab legs, either, but others seem to.

Just ate lobster for the first time

No one needs lobster, either, but we eat it, right? I enjoy mine plain, but I love the extra richness of the tail in melted butter. Sometimes I'll add lemon.

I don't like lobsters close to 6 lbs and up, have had tough ones, and I never overcook at all.

Aug 18, 2014
mcf in General Topics

Just ate lobster for the first time

I enjoy both, but yes, sea water boiled lobster is a very special treat, concentrated flavors.

Aug 18, 2014
mcf in General Topics

Just ate lobster for the first time

Yep, any time the discussion comes up, just as many folks say they prefer soft shell for the softness. Really up to individual choice.

Soft shells are cheaper, too, due to having less meat, more water, when purchased at a lobster pound.

Aug 18, 2014
mcf in General Topics

Just ate lobster for the first time

Yep, soft shell lobster is typically waterlogged while hard shell is so tightly packed with meat, there's no room for a water filled shell nor water logged meat.

Aug 18, 2014
mcf in General Topics
1

Just ate lobster for the first time

I so disagree! Maine lobster pounds are full of folks eating nothing but a sea water boiled lobster served sans anything, save occasionally butter, maybe some lemon.

Small lobsters have little flavor, IMO, unless hard shell, but I won't bother with anything under 2 -4 lbs range. The best.

I only ever make lobster at home, unless I'm in Maine, where I can get a lobster pound one boiled in sea water, because I don't want it chewy/overcooked nor anything but boiled or steamed. Best done at home for much less money.

I've always found crab to be too much work for not enough food.

Aug 18, 2014
mcf in General Topics
1

Just ate lobster for the first time

Too bad, they make a great stock! I don't use the soft, squishy lungy stuff, though.

It's much easier to just pop out chunks of that rib meat on a bigger lobster. DH and I prefer to share a 4 lb hard shell for the flavor and size of the meat from even the smallest body parts.

Aug 18, 2014
mcf in General Topics

Just ate lobster for the first time

Lobsters have a soft shell and hard shell season. You do not easily open a hard shell, especially one of serious size, without serious effort and sometimes a mallet and chisel. But it's worth it!

It takes a lot of time and effort to get all the meat out, and there's plenty of it in good sized lobsters even in the little swimmer legs, worth hunting for with a lobster pick, twisting each segment apart. Also the arm joint segments holding the claw.

There's also a very easily reached chunk of delicious meat atop the head once you peel the body shell off of it.

The best tasting meat is a bitch to get out; it's between the white cartilage/ribs on both sides of the main body. Again, a larger lobster has bigger, more easily found intact chunks.

Chewy and stringy lobster tail is generally due to having been overcooked, and I would not bother eating it.

I love lobster for flavor, and I only ever make it at home, easily done and better prepared that way, and lobster is cheaper than most other fish and meats these days. Locally in suburban NY metro it's $3.99-$5.99 per lb, $2 bucks more if they steam it for you.

Aug 18, 2014
mcf in General Topics

I'm cooking lowfat for my elderly dog, post-pancreatitis and thought I'd share

Or Foster Farms and the ilk?

Aug 18, 2014
mcf in Not About Food

Attention all Trader Joe Shoppers!

The fruit *is* a sugar serving.

Aug 18, 2014
mcf in Chains
1

Attention all Trader Joe Shoppers!

You sure do eat a lot of sugary stuff.

Aug 17, 2014
mcf in Chains