It's really fake, and they keep using the same "mystery diners" over and over again, like Shelline. Wouldn't someone recognize her from the show if they were being spied on by her?

Have you tried any quinoa based cereals? I have a type 1 diabetic daughter, and cold cereal is a nightmare. Everything, including oatmeal, makes her blood sugar spike over 300 mg/dl. It might be easier to handle for a type 2 diabetic though. If she even eats protein with it, the spike will be delayed, and will come around a couple of hours later. It's so hard to dose insulin for something like that.

Not sure what the black things are, but if you do buy tilapia, just make sure it's not from China. Other farms are okay, like Thailand and the United States, and South America. I heard China has the worst quality farm raised seafood due to their dubious practices.

Black rice, which I think should be used in more sushi restaurants. It's amazing stuff.

The only time I see okra is in gumbo.

Have any of you tried organic conventionally chilled chicken to air chilled non-organic. I still like air chilled better. If you ever had organic air chilled, it's an amazing eating experience.

Chocolate chip cookies for me too.

For example, I don't like any canned or carton chicken stock. They're all awful, and I have to make my own.

I don't quite think any pasta sauce tastes as good as my own either, even if from a jar. There are some good pasta sauces at fine Italian restaurants, but they're usually too greasy or lacking in meat for me. I like my own.

In case anyone cared, Bertolli scored lowest in the pasta sauces on ATK.

Victoria just won 'best pasta sauce' on America's Test Kitchen.

Good advice. You don't need sugar because when tomatoes cook long enough, especially with onions, they get sweet on their own. Sugar, corn syrup and other sweeteners mask inferior ingredients. I love san marzano tomatoes, which is what is used in Isola brand (my favorite brand of jarred pasta sauce). They're sweeter than other tomatoes. Never found a jar of heirloom tomato sauce though. I should attempt to make some on my own. It's so easy to make your own tomato sauce, if only people knew how, they'd never buy the jarred stuff again.

It has a denser texture too. Some chicken is so engulfed with water, it tastes wierd. Good chicken should have a tender steak like texture.

I think the biggest problem with electric pressure cookers is the fact that they do not all go up to 15 PSI, and that really stinks. I can't complain about mine though, I love them (I have two of the same model). I just hate recipes that take 8 hours to cook under long slow heat to get tenderized. The pressure cooker does this in a fraction of the time.

You're welcome.

True, but you can find chickens labeled 'air chilled.' However, always assume water chilled if it's not labeled. Air chilled also costs 2 to 3 times more than water chilled, so air chilled chicken should always be labeled, so you know why you're paying the higher price.

I like my electric pressure cookers because I don't have to monitor my gastop stove, and I can just walk away from it, and it automatically turns off. It also has a delay feature, so if you did want to have food ready when you came home from work, it's there too. I think there are pros and cons to both stove top and electric pressure cookers. :-)

That's why you see something on the package stating that "such and such percent of the weight is water." If they were just dunked in quickly, then I would assume there would be no added extra water. You do not see this comment on air chilled birds.

I have to check, but the capers are not salty at all. I didn't even realize they were capers because they don't have that salty briney caper flavor. It's just as salty as other pasta sauces I've tried.

"Isola roasted garlic and zucchini flowers" marinara. It also has capers in it, san marzano tomatoes. It has amazing texture, and lots of herbs and spices. I really love it when I'm in a pinch and I can't make homemade tomato sauce. I tried Rao's, and I wasn't impressed. This is around the same price as Rao's, but Whole Foods had a sale on it, and I tried it. This was amazing sauce. It also doesn't have added sugar, which to me, is the sign of a poor sauce. If you need sugar, then you're probably using inferior ingredients, and you need to make up for the taste. http://www.isolaimports.com/product.p...

It's an inexpensive alternative form of low fat protein, and many of us already eat "bugs" in the form of lobster and other crustaceans, which are related to insects. I can't complain because for many parts of the world, insects are a main source of food, and there's nothing wrong with it for them.

Don't forget also, it's not just what's in our food, but what it's packaged in too. BPA's are not labeled on cans, and there are also harmful chemicals in other packaging, like BHT in cereal packaging. You also can't tell how your meat was raised, if there are antibiotics, and so on.

This is an explanation from Bell & Evan's website, but I buy air chilled chicken through other vendors. The process is the same though.

http://scottschickenblog.com/2009/08/...

You sound like you know the guy or you own a place he visited.

I go out of my way to buy air chilled chicken. I feel it's "denser," tastes better, is moist, and has more flavor. It also does not retain any of the chlorinated water that regular chicken is dunked in. BTW, organic does not necessarily mean "air chilled." Does anyone else have opinions on this subject?

Interesting, but honestly, I don't trust what my country considers to be "nutritious." I do wish we would label GMO's and we would make trans fat illegal, as it is in Europe. One of the primary reasons I stopped eating out (well, there's lots of reasons) is because I want to know what's in my food. Sorry to rant, but I rarely read the nutrition label. The thing I find the most information from a package of food is the ingredient listing. Thank you for the interesting topic.

Low fat, all natural, no preservatives, etc. . . don't mean a thing. Read your ingredients, and know what to look out for. Consumers need to educate themselves, and no nutritional label will do it as far as I'm concerned.

I don't personally use a roasting pan to cook roast beef. I would either braise in in a dutch oven, or use a slow cooker or a pressure cooker, and in those cases, I would always use liquid. I believe, and someone can correct me on this, that it helps to use liquid in a roasting pan so that it doesn't dry out. Some people use wine, stock, beer, or just water, and they cover with foil. However, if you don't have a roasting rack, the veggies will help, especially if they're submerged in a flavorful liquid. Once the beef is cooked, then the liquid can be strained and used for a sauce or gravy.

Use vegetables as a rack, like onions sliced in half, carrots, celery, parsnips, etc. . .

I don't think you need a rack, but if half is in liquid, and the other half isn't, it might not be evenly cooked. I would submerge it all, or not submerge any of it.

I found dried morels for the best prices on ebay. There are "shroomers" that regularly sell them there, and they are of very high quality. Read the feedback to make sure you're getting a high quality seller.

Anyone shop at IKEA for kitchen goods? While I admit they don't have the best quality, I like their glass containers, utensils, and other items.

I don't understand how they get ratings. I don't find it entertaining to watch some greasy slob shove food in his greasy disgusting face, and scream at the camera. I'm speaking of Guy Fieri here. As for Sandra Lee, I hear nothing but disgust over her, even from other food network chefs. I don't get it. Oh well.

I would love to know the REAL reason they keep loser hosts like Sandra Lee, Guy Fieri, Giada and Rachel Ray. How can these people get ratings??? Oh, and I know people love Paula Deen, but I can't stand her, but I'm not including her in the above list because I know she has fans.

There is a chowhound video on how to make the right burger, and he doesn't even grind the meat. Instead, he cuts the chuck by hand. Very interesting.