here is a good one from Martha Stewart, picture and all. Oats topped with a soft fried egg and scallions.

http://www.marthastewart.com/332301/s...

Actually, upon research, it seems it is not a myth, but not just in the bathroom. It seems that FM is everywhere, just as dust bunnies are, and I guess its like everything else, what you don't know, etc, right? I go to Myth Busters for a lot of things, here is their report, more or less. http://dsc.discovery.com/tv-shows/myt...

I always like learning, so will look that up.

Its stupid - thanks very much.

How do I STOP notifications and where in the world is it located. I tried Settings, My account, and just can't find it. I don't want to receive emails endlessly once a question has been answered and cannot find where to turn off notifications

I miss him every day ! Its been l0 years and its like yesterday, but I have good memories and good friends. thanks for your kind thoughts to someone you don't even know . Aren't we humans a unique species:-) ?

A funny observation - I heard something on a food show a few weeks ago that is you flush the toilet with the lid open, the spray comes into the bathroom and its like brushing your teeth with waste matter. Remember that when washing your hands in the bathroom before cooking. I use my sink in the kitchen and always wash my hands before. Also, if there is chicken or meat involved, I have a small spray bottle with 1 TBS of bleach to the bottle of water, and spray my sink and the area with it and my hands.

I like to cook my own things because I know what I want and am a good cook, whereas most of my friends can't even hold a knife correctly to cut things. I practiced a lot on holding a knife like chef's on Food Network and am good at it, and am always amazed at the lack of knife skills in people who have to cook. However, getting to the cleanup. Since I am alone now, its not a problem - no big entertaining. But my precious husband of 52 years, who I lost, was the best. We just left the dishes in the kitchen, stacked for morning. Granted we had a nice amount of counter space. He was an early riser and by the time I woke in the morning, the kitchen was spotless. Now that's the way to go - guests weren't made to feel like they had to help or feel guilty and he did it all when I was asleep.

OH, NEVER MIND, I see it, its in the reply link. Chowhound's FAQ was not clear and didn't say this. This is how we fix our meals for evening. I always have at least 2 veggies, this was brown rice and a piece of fish, then a salad if we want it. Just sharing. We eat whole grains, about 3 veggie meals a week, etc.

I wanted to attach a photo of our nice meals in one of these kinds of plates, but the info says there is an "attach photo" at the bottom of the page. I don't see that anywhere. Can anyone tell me where it is or if this is possible.

thank you for the idea PDX, actually I had the same idea and went to Walmart, and found just what I wanted, which is similar to what you suggested, a rectangle glass Pyrex 6 c. container with a vented lid. The reason I was looking for these was that I am 80 years old and by evening, am too tired to cook. But my daughter who is living with me and I love home cooked, nourishing meals every day, so I usually putter around after coffee in the mornings, fix a nice meal, and put in the containers, stack in fridge for night. Also, I eat about 8PM and she eats about l0 or so ( night owl), so its best we have our own times to eat, watch a program on TV or whatever we want to do. I got used to eating alone anyway after I lost my husband. We hated the taste and health issues of the plastic containers and this was the answer. Sometimes I even make two dinners if the next day or so will be busy with errands and such. Here is the link.
http://www.shopworldkitchen.com/pyrex...

thanks, its a good idea, but I need a soft rubbery kind that seals, like the ones on bowls.

I am looking for plastic snap covers for 9" glass pie plates. We want to eat our dinner in glass and not plastic plates, but I cook ahead and put in fridge and so far we use plastic. Can't find glass micro dinner plates w/ lids anywhere, so figured a nice clear glass inexpensive 9" pie plate would be perfect, but I want to stack them on top of each other to save space and need the lids to cover and also stack. Have looked everywhere online.

Yes, its pretty good lynn - another comment is that if you're looking for creamy sauce and a good flavor in your curry, try adding a couple of TBS of chickpea flour to some of the milk and stirring it into the simmering sauce.

I agree. That's in a carton where you buy the soymilk and not the same thing. I did find cans of Lite Coconut Milk which is half the calories of regular and not more than regular milk for only $1.58 at my supermarket.

I also purchased a jar of coconut oil for frying and sauteeing once in awhile - for 2 c. at my store it was only $6.30 and it keeps forever. Scrambled eggs are delicious cooked in it. As is salmon.

6 hard boiled eggs - (tofu would be good also)
cut in half

2 TBS flax or canola oil
2" pcs of chopped gingerroot
1 TBS garam masala
1 tsp turmeric
1 tsp fennel powder
pinch of salt and pepper

1 cup chopped tomatoes
1 cup chicken broth or water or veg broth
1TBS brown sugar ( optional)

to thicken - 1 cup plain yogurt - any kind
2 TBS chickpea flour whisked into it

Directions:
Saute all down to the herbs
Add the tomatoes and broth
pour in the mixed yogurt,chickpea flour mix

Stir well and simmer about 5-10 minutes- add eggs
Serve over brown rice

This is in response to an old post, but I am really sick and tired of people saying so what if its fattening or full of fat, etc. Everyone in the world doesn't enjoying being overweight, plus the health risks and many of us have a hard time keeping our weight down to normal. Please keep your comments on the food and the solutions, and keep your opinions about weight, why not to eat the fat, etc. Most of us know that, its the reason we ask the questions about trying to find a slimmer way.

And on that subject, for those who want to use milk or heavy cream and yet get the coconut flavor, contrary to the purists who keep yelling " don't use extracts"... it works beautifully. Just a 1/2 tsp in a glass of the milk or cream does it.

Thank you pedalfaster - its wonderful that you are young enough to run the extra mile - I am 81 years old and try to exercise as much as I can plus up and down my 13 steps at least 5-8 times a day. But not everyone is young and hearty, even though I am very healthy, no meds, vitamins, herbs, etc. which has kept me young.

I didn't know about skimming off the fat to use to fry or saute, great idea. if you buy coconut fat in a jar its about $8.00!! I will try that.

BTW, I made a delicious curry the Indian way the other night and it was wonderful, using greek yogurt and chickpea flour. If anyone wants the recipe, let me know. It has hard boiled eggs but you can use chicken, shrimp, tofu - anything you like.

thanks, But I think to thin it to the calories in the canned LIGHT coconut milk I just found online, would take 5 cans of water to 1 can - too much. But I appreciate the feedback.

I am from Louisiana. GUMBO is the African word for OKRA, brought over by the slaves. But, the word has come to mean any type of stewed meals i Louisiana, such as gumbo file which is a roux based stew w/ file powder added and no okra. Just FYI

Thanks. I just found out on google that low fat coconut milk in a can is only 150 calories a cup, while regular is 560 calories. I remember seeing "light" coconut milk so am going to try that. Regular dairy milk has more than that!

I love to use coconut milk for curries and other things but it is way too FATTY for me. Is there a way of substituting another product that is light for this. I am thinking of using regular milk with a little potato starch and some coconut extract?

I posted to you, that's what's strange, but my post to Four won't go through. But thanks, will try later.

For some reason, when I try to tell fourunder about my success yesterday it just won't print and go into that column. I am writing to you since it seems you tried it also and can pass it on for me. If she gets it maybe she can try reaching me, not sure what the problem is with her section on the slow cooking as she has responded to me before.

Robert, I have been trying to post and it won't come up. Do you have a contact for tech help or something - I can't find anywhere on this site to contact them.

Thank you so much !! I assumed a lower temp might be the answer. We plan to eat about 8:00PM - lots of appetizers to munch on during the early afternoon. So I just took it out of the fridge to come to room temp - plan on putting in oven about 3:00PM --at 6:00 PM will let it sit for the 90 min or so rest and then blast it at perhaps 500. I am going to sear it first. Its just me and my 2 middle aged kids and no grandchildren or friends, so if its not perfect, it won't matter
:-) I have a roux in the fridge that I keep, and will make a nice gravy to go over it with some stock I have and the roux whisked into it w/ mushrooms. I also have some sour cream/horseradish for anyone who wants it. Should be a nice dinner --- and next week I am going on a diet to lost the 2 lbs. I gained fixing all this this week :-)..haha

Hi Four - I am trying for the first time your recipe for the chuck roast and its for my Christmas Dinner for 3 of us,so hope it comes out good. I have a last minute question and am so thankful you are a caring, helpful person to give us all of the detail and on this day yet! I measured my 4.2lb. chuck roast when defrosting and its only 2" thick - not as much as I thought. Should I decrease my oven to aboue 220 or 215º and cook it the 3 hours mentioned and rest 2 hours in the 140 oven. As mentioned, my temp will only go down to 170 in this oven, and you suggested cracking the door open a little, which I will try. I did put an oven thermo in it to see what it comes to. I want my roast medium rare, so don't want to overcook it and you mentioned thickness is more important than weight. Thank you, thank you!! I will let you know how it turns out. It has been marinating all night in the root beer!

Here's what I do and I am from Louisiana! I keep a roux in the fridge for thickening sauces all the time. Simply do this:
to 1 cup of butter, lard, bacon fat, canola or a mixture
add 1-1/3 cups of unbleached Flour ( not corn)
Stir on medium and watch it carefully
When it gets to a pecan colored brown - remove from heat and let it cool.
Put this in a covered jar in your fridge.
When you want to thicken any sauce or pan drippings, the rule of thumb is about 1-2 TBS of the roux to the liquid, depending on how thick you want it, add to simmering liquid whisking all the time. .... oops! 1-2 TBS to EACH CUP OF LIQUID. That's it.

Hi, its me again and so sorry but I am totally confused. In this link you mentioned a 2.5" roast of 4.2 lbs. ( Roast #4) which is exactly my size chuck roast. However, you say 4 hours TOTAL time, so is it cook 3 and rest l, or what.

My second problem is that I just checked my oven and the LOWEST temp it will go to is 170º and you said to let it hold for a certain number of hours at 140> What is the solution as I am doing this for Christmas - HELP:-)

WE LIKE OUR ROAST MEDIUM RARE! I am going to marinate it in a good brand of root beer overnight which I heard really tenderizes and adds flavor, then cajun season on top and pan sear.

THANK YOU!!! You are a gem.