LMAshton's Profile

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How to keep leftover raw onion from smelling inside fridge

That would explain why I never have onion odor.

I put my partial-onions, tomatoes, and other such things in a plastic container that isn't remotely close to being airtight and nothing ever smells.

1 day ago
LMAshton in General Topics

What would you consider are your 6 essential spices?

As an ingredient in baking is pretty much the only time I use ginger powder. Otherwise, always fresh.

Apr 14, 2014
LMAshton in General Topics

What would you consider are your 6 essential spices?

Sri Lankan roasted curry powders don't all have the same ingredients or the same ratio of ingredients. There are huge variations. Unroasted curry powders likewise have significant variations.

Apr 14, 2014
LMAshton in General Topics

What would you consider are your 6 essential spices?

Mine are

chilli powder (as in ground red chilli peppers)(I go through about 250 grams or 1/2 a pound a month)
black pepper
turmeric
cinnamon - and by cinnamon, I mean Cinnamomum verum, not C. cassia, which is sold as cinnamon in most of the world and which I'm allergic to.
cumin
coriander

Apr 14, 2014
LMAshton in General Topics

Crocs

Could be. My feet are wide and huge, so pretty much the opposite of yours.

I have a friend for whom crocs cause joint pain. They're definitely not for everyone, but they're still worth trying in my opinion.

Apr 12, 2014
LMAshton in Cookware

Between the induction hob and the pan--what do you use?

This.

Disclaimer: I have a single-burner portable induction cooker that cost me all of around USD28, so if it scratches - which it hasn't in two years of constant daily use - I'm not going to complain.

Apr 12, 2014
LMAshton in Cookware

Have you ever lost your cooking Mojo?

My salt meter periodically goes off and stays off for weeks or months at a time. My husband's does, too, but it seems to mostly not happen at the same time as mine.

Our original salt meter breaking thing was when we both caught chikungunya (a mosquito born virus like dengue fever) seven or eight years ago that resulted in our taste buds being severely broken for a year. We both required so much salt in our food that no one could eat our cooking. When my in-laws were in town, I ended up not salting food at all and letting my mother-in-law do it - it's the only way she and my father-in-law could eat my cooking.

Apr 11, 2014
LMAshton in Home Cooking

Have you ever lost your cooking Mojo?

Yup, it happens to me.

It usually happens when my sensory disorders take over and I can't stand a whole range of smells/tastes.

Apr 11, 2014
LMAshton in Home Cooking

Special Diets and Meeting New People

If you were eating out with me, you'd get nothing but understanding and sympathy. Just so you know that not everyone will judge you for this. :)

I have multiple allergies/sensitivities, as does my husband. My list is really long, though, and has some weird things in it - like cloves, cassia (that's sold as cinnamon in most of the world), and star anise. And my husband is Muslim, so all food must be Halal.

If we're with other people and there's no socially good way to steer the group to a Halal restaurant, if the husband can't find anything that looks acceptable (ie seafood only, no alcohol), then he just won't eat. Me, I'll find something on the menu that's okay, even if it's just a soup or salad. In other words, we make do as best we can and get other food later if necessary.

If there is a socially acceptable way to steer people towards a Halal restaurant, then we do that. "Would you mind checking out this place instead? It's Halal." Most people are okay, although a few have been jerks about it. The jerks don't stay in our life long.

We honestly don't get invited out much. We're hermits to a large degree. When we do, it's usually to things where we have no control at all on what's on the menu, so we make do as best we can. Put more of the stuff we can eat on our plates and ignore the rest. Not everyone understands, but that's really beside the point. We have a responsibility to take care of ourselves and our health and that takes precedence over making sure other people understand what's going on or living up to their expectations of what is socially acceptable.

Apr 10, 2014
LMAshton in Special Diets

Crocs

My foot growth is caused by my weird genetic collagen defect, the gift that keeps on giving.

Apr 10, 2014
LMAshton in Cookware

When You No Longer Can Eat Some Foods You Love

It probably is. I have a genetic collagen defect called Ehlers Danlos Syndrome which is the cause behind the allergies/sensitivities and how the defect has affected has only gotten worse over time. OTOH, we're learning more about what affects it and what we can do to mitigate some of what it does to us, so there's that.

Apr 09, 2014
LMAshton in General Topics

When You No Longer Can Eat Some Foods You Love

I became allergic to crab seven or eight years ago. Wheat now causes me gastric and joint problems, but I can eat small quantities of it sometimes. Beef causes me to overheat (I live in a tropical country, so this is even more problematic). Mangos, papayas, oranges, and other acidic fruits cause me massively horrendously horrible joint pain along with contributing to overheating issues. Cloves, cassia (which is sold in most of the world as cinnamon), star anise, and flax cause me massive gastric upset.

My list (the above list is the lite version) continues to grow. It sucks.

Apr 09, 2014
LMAshton in General Topics

Supermarket pricing.......can someone explain this to me?

...because so many people can't do math and can't figure out if what they're buying is a good deal or not. Or won't go to the trouble of figuring it out.

If it appears to be a good deal, whether it actually is or not, is enough for them to move their product.

Apr 09, 2014
LMAshton in General Topics
2

Crocs

And, in my case, continue to grow. Slowly, sure, but still... I've gone up a whole foot size in the last decade.

Apr 09, 2014
LMAshton in Cookware

Crocs

I don't even know where I could get Danskos where I am - Malaysia - and I'm not going to mail order something for exorbitant shipping fees for something I can't try before I buy, may not fit, may not work for me when crocs are easily available here.

Apr 09, 2014
LMAshton in Cookware

Crocs

I wear crocs only. I don't give a hoot what anyone says about how unfashionable and ugly they are.

In any other shoe that I've tried, I get plantar fasciitis. It's so bad that I can't walk without a tremendous amount of debilitating pain, and there's nothing I can do that works to get rid of the plantar fasciitis. But with crocs, I don't get PF. Ever. So yeah, I'll stick with my crocs until the day I die.

I have two pairs - one for out and about wear and one for in the home only usage. Both are black and the basic original style or something close to it. And heck, they even fit my huge enormous gargantuan beast feet - a major plus.

Apr 08, 2014
LMAshton in Cookware
2

Crocs

"last year bought a pair of the Croc Work Bistro Vent clogs, which have a more aggressive slip resistant tread. Bingo! They're perfect in wet, slippery floors."

I need those. I'm terribly clumsy at the best of times. On wet floors, I'm all slip sliding away...

Apr 08, 2014
LMAshton in Cookware

Is the cuisine so boring or just bad that you have to ask for alternatives?

Nope, never been to MO - Missouri? I'm still willing to bet that bathrooms in Sri Lanka are far worse. They tend to look - and smell - like they haven't been cleaned in quite a few years. The bathrooms at the Dehiwela Zoo can be smelled from 20 feet away.

Apr 07, 2014
LMAshton in General Topics

Good, Authentic Beef Rendang Recipes and/or Tips, Please

I'm talking the toughest cuts of meat you can imagine. One thing I could have mentioned is that I frequently use goat or lamb meat in the place of beef - the husband reacts to beef. And when you live in Asia, the quality of meat is not necessarily the same as what you can get in, say, the USA or Canada. Tough goat meat really does need 35-40 minutes under pressure.

Apr 06, 2014
LMAshton in Home Cooking

Is the cuisine so boring or just bad that you have to ask for alternatives?

I'm like that, too, to a certain extent, as is my mother in law. Real pain in the butt. Pun intended.

Apr 06, 2014
LMAshton in General Topics

Is the cuisine so boring or just bad that you have to ask for alternatives?

The bathrooms aren't dependable everywhere. Better than most other places, yes, but up to western standards, no. Just saying.

Apr 06, 2014
LMAshton in General Topics

Is the cuisine so boring or just bad that you have to ask for alternatives?

I'm a Canadian who's lived overseas for the last decade - Sri Lanka, New Zealand, Singapore, Malaysia. Sometimes, I just get bored with the local cuisine. Really, I get bored with any cuisine if I've had it too much. I cook a fairly wide variety of cuisines at home, but sometimes, I just need change of pace.

Having said that, if I'm visiting somewhere for a week or two, I'll definitely eat whatever the local cuisine is for the most part. Take advantage of what I can't usually get at wherever home currently is.

Apr 06, 2014
LMAshton in General Topics

Good, Authentic Beef Rendang Recipes and/or Tips, Please

I've used the rasamalaysia recipe with great results. I usually use the absolutely cheapest and toughest cuts of meat and they turn out great. And yes, I've got it started in a pressure cooker - cooked in the pressure cooker with liquid and spices for 35-40 minutes, then a very very low simmer until it's done.

Apr 06, 2014
LMAshton in Home Cooking

Baking/Cake substitution question please?

I love almonds and hate walnuts, so I'd sub in a second. :D

Apr 03, 2014
LMAshton in Home Cooking

Bugs in Vegetables

Yep, we soak our cauliflower and broccoli in salt water to remove/kill bugs. Works great. :)

Apr 02, 2014
LMAshton in Not About Food

Restaurants not having websites only Facebook

I like facebook, too. Not every part of it, no. But I still use it and enjoy keeping in touch with friends and family there. So, yeah, another point against nobody liking facebook.

Apr 01, 2014
LMAshton in Not About Food

Restaurants not having websites only Facebook

"Everything is online nowadays."

Nope, it isn't. I doubt it is even where you are. It absolutely is not in many parts of the world.

Apr 01, 2014
LMAshton in Not About Food
1

Preparing Foods w/Arthritic Hands

Vitamin B2.

Mar 29, 2014
LMAshton in Cookware
1

Preparing Foods w/Arthritic Hands

Gelatine doesn't work for everyone. It depends on why you have joint problems.

Gelatine is from collagen. Bone broth, besides having a lot of vitamins and minerals, if done right also has a lot of collagen in it.

I have a genetic collagen defect called Ehlers Danlos Syndrome. No amount of gelatine will fix what's wrong with me. When we consume gelatine or other foods, our body breaks it down into the building blocks, which our body then uses to build up muscle, bones, etc. So for someone like me, even if I consume perfectly-formed collagen, when my body uses it to make its own collagen, my collagen will still be defective.

Now, of course, if I don't take in sufficient quantities of collagen and other proteins or other building blocks, then that'll just make the situation worse. But taking in the perfectly formed stuff won't cure me. I hope you understand the difference.

There are also other factors at play. There are vitamin deficiencies that can cause collagen synthesis to be interrupted, meaning that collagen is even more defective (B12). Or things like fluoride where, if too much is taken in, can interrupt collagen production. There are quite a lot of things that can interrupt proper gene expression, (epigenetics) making things worse than they otherwise would. So if I can fix those things, then my collagen won't be as bad as it is under optimal conditions, but my collagen will still always be defective.

I hope this makes sense.

Mar 29, 2014
LMAshton in Cookware

Preparing Foods w/Arthritic Hands

The heat where we live in Johor Bahru is not that bad. Walking around at street level, hot. In our apartment, mostly cool. We have a tremendous breeze that blows through - we're on a hill and the way the building was designed, there's massive air flow. It's sometimes so cool that I have to wear a scarf over my ears or bundle up in a blanket. My kitchen is mostly cool enough, too. But this last week has been hotter than normal. Seasonal temperatures, possibly, or it could be something in my diet - I react to certain foods by overheating (beef, pineapple, mangos...)

Mar 29, 2014
LMAshton in Cookware