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Corn on the cob TOO sweet!

http://en.wikipedia.org/wiki/Sweet_corn

http://en.wikipedia.org/wiki/Transgen...
Sweet corn[edit
]GM sweet corn varieties include "Attribute", the brand name for insect-resistant sweet corn developed by Syngenta.[21]

I doubt that the sweetness of most corn is due to its being a GMO product, particularly if you are buying from a small market garden, where growing GMO corn would be a major hassle. Most independent growers want nothing to do with this.

I want to assure you, as a consumer of sweet corn straight from local produce farms for over 40 years, the corn has been bred to remain sweet even after the milk in the kernels starts going to starch. But if you are worried about this ask your grower, or grocer for more info.

Jul 27, 2014
sueatmo in General Topics

SNAP POLL—WOULD YOU USE A COOKWARE “LENDING LIBRARY”?

It would be one thing to try out a "library owned" pot, and quite another to try out someone's else's pet pot. So, no. Too many ways the pot could be damaged. I would not want to be liable for damage.

I think proper shipping would also be prohibitive.

Jul 24, 2014
sueatmo in Cookware
2

"Google it"

I don't agree. If the term is understood, and it is in common use then IMO there is nothing inherently wrong with using "google" as a verb. Of course, as a noun, it should be capitalized, I think.

The Brits use the word "beaver" as a verb, as in "the cooks were beavering away in the kitchen" and it has a specific meaning that is easily understood. It is the same as "Googling." English is really dynamic and expressive with a huge vocabulary. Just relax about something like this.

Jul 24, 2014
sueatmo in Site Talk

"Google it"

I think there is a little merit to your complaint, but sometimes suggesting someone google something is the best suggestion. And sometimes the info someone wants is found on a specific link. When people want recipes for dishes that involve a commercial product, often the very item is on a a website that promotes the said product. It is easier to point that person to the site.

Jul 24, 2014
sueatmo in Site Talk
1

Poll -- do you have an electric, ceramic, gas or induction cooktop?

Induction, for a year now. I love it and wouldn't trade it for anything.

Jul 23, 2014
sueatmo in Cookware

Pots and pans for Induction cooking

Water boiling in 2 minutes. Isn't it great?

I had to give away a lot of good pots when I bought my new cook top. I agree it is fun seeing how new ones or older ones perform. I love how my old PC performs on induction.

Jul 23, 2014
sueatmo in Cookware

Pots and pans for Induction cooking

I went through my posts about how I was learning to use my cook top, and I feel I should update a bit.

I now use the CI grill pan for turkey bacon and my CI skillet for regular bacon, but the temps are the same. Highest setting for about two minutes, or until I hear the pan "wake up" and then to 6.5. This produces perfect bacon.

I use setting five to heat up the non stick I am now using, and when I put the egg in, I turn down to 3 or 4 and lid the skillet.

When I use the CI wok, I get best results using heat setting 8, instead of 9.

Of course I boil water on Boost, which gets the water going extremely quickly.

Jul 23, 2014
sueatmo in Cookware

Pots and pans for Induction cooking

On a different tack, I found a cheap T-Fal skillet for my range, and it works quite well. It is a bit large for one egg,
but I'm using it anyway, and it will be great for large omelets and two or three eggs frying.

I stopped using the Cuisinart induction compatible skillet. It took too long to heat up, for one thing. And I resumed using my CI. But I am happy to have a nonstick for beautiful fried eggs without a lot of vigilance.

Edited to add: I just realized that I have now had my induction cooktop for just a little over a year. I am stilled as pleased as ever.

I wouldn't mind finding a smaller version of the T-Fal.

And, this non stick says I can use my metal spatula on it! Yay! It heats up quickly and of course with the induction beneath it, it stays smack on the temp I use for frying eggs.

Jul 23, 2014
sueatmo in Cookware

Extreme Picky Eater/Selective Eating disorder

http://www.mayoclinic.org/healthy-liv...

I googled SED and found this Mayo Clinic site. The comments that follow the short article are surprising. You might want to read them.

If your new fellah is truly afflicted with this eating disorder, and you decide to pursue this relationship, this will affect your life.

If this young man is not afflicted with SED, then I'd wager that he used his not eating as a power struggle with his family. I've seen this before. But I honestly did not know about this as a disorder.

Apparently a lot of sufferers wish devoutly they could change. And it is interesting that many of them will not eat similar items.

I think another poster's suggestion to make a list of foods he will eat, and to use that as a template is good. But apparently SED sufferers like their food quite plain. So even this list will be be quite confining for the adventurous cook.

Good luck!

Jul 16, 2014
sueatmo in Home Cooking

Pressure Cookers: Stovetop vs. Electric

I've used a stovetop for my entire married life. The newer cookers are very, very good. You can buy one that has two pressure levels, and all the new ones are safe.

I think you would be able to bring the cooker up to pressure faster on the stove, but I have no experience with the electric. That would be a major concern for me.

I agree with the no cords note. And yes, it would be a super multi tasker, especially if you bought a set that includes a small pot and a steamer basket.

Jul 16, 2014
sueatmo in Cookware

Is Any Cookware Safe/Lead, etc.-Free?

Hmmm. It would be interesting to hear if anyone ever refused this advance of medical science because of fear of "chemicals" leaching into the bodily system?

Once, many years ago, in desperation, our workplace had placed some odor masking stick ons near a public computer space where a very rank smelling homeless person frequented almost daily. We received an emotional complaint about this, with characterizations of "pesticides" in the complaint. Of course there were no pesticides anywhere near the computer work stations. But because of the prevalent ideas about pesticide contamination, the complainant conflated the idea of chemicals masking odors with pesticides. The complaint was emotional and off base.

Many, many times people are upset by stuff they don't really understand. I don't think we should not try to understand this stuff, but I do think that we are more at risk for food poisoning and transmission of hepatitis and norovirus via our personal food prep and our restaurant eating, than any of the usual "chemical leaching" complaints. IMO, that's were we should as individuals try to guard our health. (Not always easy in the restaurant environment, though.)

Jul 12, 2014
sueatmo in Cookware

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

???????

I think some of the newer burger chains will fold, as other places have done before. I personally don't think 6 Guys has particularly good food. I've eaten at a couple of the newer places and I have been underwhelmed. I do like the burgers at Red Robin though, wrapped in lettuce. My personal fave.

I am not seeing any of this as a craze.

And I have never understood the point of your posts. You are against the newer burger places? You want more ground meat menu options? Fewer?

I am really interested in hearing your basic thought stated in one complete sentence.

Jul 12, 2014
sueatmo in General Topics
2

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

I'm not trying to argue here. But, what craze? I've been eating burgers all of my 68 years. They are nothing new.

If a few foodie critics want to make the burger "gourmet" OK. But there used to be good burgers back in the day. I remember a place of my childhood, where we could get amazing burgers with all sorts of stuff loaded on them. Sometimes we got them with pickles toothpicked in the shape of a T, stuck into the bun. They were big, sloppy and good.

We also made them at home, and fried them in a skillet, or grilled them on a barbecue. Your post makes burgers sound like the last big thing.

And I've eaten ground beef and pork in a million different ways. As has almost every one else of a certain age. I just don't see your point.

Jul 11, 2014
sueatmo in General Topics
3

Garlic Press - do you believe in them?

lol.

Jul 11, 2014
sueatmo in Cookware

Is Any Cookware Safe/Lead, etc.-Free?

On Alzheimer's, the research that is currently being done is on genes, and on how plaques form in the brains of sufferers. Here is a good resource for understanding this disease:

http://www.alz.org/

I have heard about the supposed dangers of aluminum for decades. Before it was rumored to be a cause of Alzheimer's, it was rumored to cause breast cancer.

Another poster on CH said it best: your greatest danger in the kitchen is the prep and the quality of your food.

If you want to worry about health issues with your food, eat organic, wash everything that comes to you fresh, except for poultry, wash your hands frequently, and put cutting boards in the dishwasher and keep them separate from boards that cut produce. It is basically the food stuffs that you start with, and your handling of them that can cause the greatest health problems.

All this other stuff is 1st World angst, and honestly, not worth your mental effort.

Jul 11, 2014
sueatmo in Cookware
1

Garlic Press - do you believe in them?

Every time this post bumps up in my profile queue, I have to chuckle. I mean, do I believe in garlic presses? No, and I don't believe in Santa or a free lunch either. But, I am sure garlic presses work well for some people.

Jul 11, 2014
sueatmo in Cookware
3

Ground Meats Limitations Overall in USA: Patty vs. Patty-less Dishes

I actually am not sure of your point. We should use patties in different ways than between bread slices? People have been doing this for years. Those of us who eat low carb often have burgers wrapped in lettuce leaves. You can even order "low carb" burgers made that way in many mainstream burger joints

You can also eat some ground meat in spring rolls if you wanted to.

And I would eat ground meat chili over sliced lettuce in preference to over rice.

I don't think your idea(s) is that unusual.

Jul 11, 2014
sueatmo in General Topics
1

Patterns for everyday and china dinnerware

I agree! I've seen nice sets in consignment stores too. Some of the most beautiful pieces I've ever seen were done by Noritake.

However, you can't generally put those pieces in the dishwasher. Being able to do that is important to me. If I had to hand wash them, I'd seldom use them.

But for those for whom this is no problem, I agree that beautiful dishes are out there second hand.

Jul 09, 2014
sueatmo in Cookware

The perfect microwave brown rice

My brown rice comes out nicely when I nuke it at full power for 6-7 minutes, and and at 1/2 power for 25-30 min. I leave the cover on, but steam can escape and so I don't have boilovers. Proportions are 2 1/2 C water to 1 C brown rice. I place a paper towel between lid and pan after bringing pot of rice out of the micro.

My source is an old microwave cookbook. Mastering Microwave Cookery, by Marcia Cone and Thelma Snyder, c 1986.

I like micro cooking rice the best of any other way I've ever tried.

But here must be a million and one ways to cook rice.

Jul 09, 2014
sueatmo in Home Cooking

In desperate need of ideas on what to cook my Mother-in-law for dinner!

Agree! This is Summer. Give her corn on the cob, or a simple salad made with fresh ingredients, and let your DH grill something. She won't be expecting a five course dinner. And you all will want to talk. I imagine that cherries would be quite a delicacy for her if she lives in NM. They are usually expensive when shipped to places where they aren't grown. And you can simply eat them out of hand for dessert. The nicest thing you can do for her is to have a nice conversation with her. Keep it simple.

Jul 09, 2014
sueatmo in Home Cooking

Older (shall we say classic?) Tupperware

http://order.tupperware.com/coe/app/t...

"As of March 2010, items sold by Tupperware US & CA are BPA free."

I assume from this statement, found on the above site, that there was or could have been BPA in the older stuff.

Jul 09, 2014
sueatmo in Cookware
1

Best Canned Tuna?

Since I've relocated, I've found Genova brand tuna, packed in oil. I believe this is Italian style tuna, and I love it. The cans are a bit small, and if I am hungry enough I can eat the whole tin for lunch. This is a flavorful meaty tuna. I drain off the oil, and I enjoy it over a salad.

Jul 08, 2014
sueatmo in General Topics
1

Countertop/Mini oven recommendation please

Also, I like to bake 1/2 potatoes in the oven. Slice a large baking potato in half lengthwise, oil and salt it, make two slits in the white flesh, and place skin side down, flesh side up, in the oven. Bake at 400 deg until done. I believe this would be about 20 minutes. Check for doneness. The potato should be tender.

These will be beautifully blistered on top, and look quite appetizing.

I hope you enjoy your new oven.

Jul 08, 2014
sueatmo in Cookware

Countertop/Mini oven recommendation please

I found that it was a bit of a search to find pans to fit in my counter top oven. If you can find a pizza pan or small cookie sheet, you can roast almost any veggie. I like to roast asparagus at 400 deg until you reach desired doneness. Brush on some EVOO first and maybe some seasoned or plain salt. Then place in preheated oven and roast. It will take at least 15 minutes, I think. But you might like more of a char on your asparagus, so check it a couple of times before pulling it out.

I have used my Cuisinart counter to oven many, many times through the years.

Don't forget that you can use the broil function to make toast, four slices a time.

Jul 08, 2014
sueatmo in Cookware

Need to replace a 30" induction cooktop, unexpectedly.

I have a Bosch 500 model, but I can't speak to its longevity as I've only had it for a year or so now. I'd check the controls of the 300. They are not as easy, as I understand it, to use. In fact the controls are what pushed me to the 500. I can't remember the details, but perhaps someone here will know.

My Bosch works fine. I like it a lot. It does not have some advanced features found on higher end models, but it works well. It holds a low simmer really well and of course it boils water quickly.

I specifically wanted a Bosch, but this was more subjective than objective. I had a Bosch dishwasher that was really, really good. I tended to trust the brand, and also I liked that it was branded by the company that builds it.

Jul 03, 2014
sueatmo in Cookware

Foodie or Gourmet?

Another thread prompted this question. Are foodies the same as gourmets? I don't think so. But what do think? If they are different, what is the difference? Which are you?

I am more of a foodie than a gourmet, IMO.

Jun 27, 2014
sueatmo in General Topics

Patterns for everyday and china dinnerware

I have to use Replacements to replace my everyday pattern now. I did buy coffee mugs on ebay a number of years ago, but whenever I have looked recently, I haven't seen the pattern offered.

I also had a bad experience a few years ago with a seller, and I haven't been back to ebay since.

Jun 26, 2014
sueatmo in Cookware

Chicago Foodies to Cannon Beach

This is an interesting place and it is next door to Insomnia Coffee. Both are mere steps from the beach.

Jun 26, 2014
sueatmo in Pacific Northwest

Chicago Foodies to Cannon Beach

Manzanita is not far south of CB. We often visit there even when we are staying in Cannon. The beach there is lovely and sheltered--and big. However the town is smaller with fewer restaurants.

Jun 26, 2014
sueatmo in Pacific Northwest

All purpose non GMO oil for sauteeing

This.

Jun 26, 2014
sueatmo in Home Cooking