a

anthrochick's Profile

Title Last Reply

Best recs for boiled crawfish dinner w/o car in NOLA?

There should be quite a few seafood places in the Quater and off the streetcar line. Frankie and Johnnie's uptown, off the street car line, used to serve the best,...I don't know if they are open after Katrina. I'll look at what is open and post back.....

Feb 17, 2009
anthrochick in New Orleans

MSG

Maria Lorraine, thanks for the info. I really appreciate it. When I lived near a medical school in metro area, I did read the journals and real research, but now that I live in a small town, it is not as feasible. Thanks for showing me the internet links to more research, so I can read more. I will read and see what I think, will talk to my neurologist. It is refreshing to talk to someone with scientific knowledge, thank you for speaking up.

3 questions: I don't have any of the other symptoms you mentioned ( shortness of breath etc). Does that mean anything? And I eat more Thai and Vietnamese food than Chinese food? Would they have less of these offending ingredients than Chinese? I don't habitually eat the list of foods that you mentioned, but they could be in the dishes that I ordered.

I too hope my migraines go away as I get older. I got them when I got very sick from toxic mold from flooded basement at age 45. I am 52 now. I used to have them 15 days a month, now it is 2-3 /month.

I hope the OP is still reading this too.

May 04, 2008
anthrochick in Not About Food

MSG

I and the other other posters...even the OP Judith I dont think...are not saying that everyone gets a migraine or has a bad reaction from MSG. Just that we do. That was our whole point, I know lots of people who don't get a reaction to MSG or any other triggers. I sure didn't have a reaction until I got exposed to toxic mold at age 45 and got migraines after that. My SO eats MG and has no migraines. I am envious.

May 04, 2008
anthrochick in Not About Food

MSG

ps chicken itself is not a migraine trigger, so one would not need to do this test. What is so great is that the NIH and world wide universities have already done many specific tests over the years to come up with migraine triggers. That is how there is a standard list. People do not have to do it on their own. Now, an allergy would be different, and present different symptoms than a migraine. There is no known migraine trigger to chicken. Another spice? It would probably be an allergen not a migraine -trigger. However, the Mayo Clinic does say there are "other spices" that are triggers.

May 03, 2008
anthrochick in Not About Food

MSG

Moderator, please bear with me again :
I don't think you get what I am saying: if there are a bunch of ingredients in a food item, and one is a known migraine trigger (and I am sticking with the science I have read and my Headache Clinic here), plus other things like chicken, salt, and other spices that might cause an allergy but are not known migraine triggers ...then 99%, the trigger could be that one known ingredient trigger. Migraine triggers are fewer than allergies, so they are easier to detect.

And once again y'all, what is all the fuss about, non-migraine people? WE get the migraines. WE suffer, WE know what we ate. And WE are not chinese-food hating, MSG-hating people. What's up with not respecting the people who actually get the migraines and have studied, both personally and professionally, the triggers? Geez, you'd think you are owners of MSG companies and we have personally maligned you. Seriously, do you own huge chunks of stock in the MSG companies? We are not telling anyone not to eat MSG or certain types of food. We are just telling the OP that she is not crazy...that our experinces are the same. As migraine people, we spend LOTS of intellegent time and scientific research to FIND our triggers....we have to in order to know what will send us to migraine hell for 2-3 days at a time......we take this as seriously as does a diabetic. So please respect our experience and the education of our neurologists'...and please quit tell the OP and the other posters that we who get the migraines that we are wrong. Until you are afflicted by this neurological disease, you have not walked in our shoes.

Judith, OP, we are still with ya...

May 03, 2008
anthrochick in Not About Food

MSG

Moderator, please allow this, for Judith's sake, the OP:

MSG is a trigger for migraines, per National Institute of Health and it's National Institute of Neurological Disorders and Stroke. "Foods containing tyramine (red wine, aged cheese, smoked fish, chicken livers, figs, and some beans), monosodium glutamate (MSG), or nitrates (like bacon, hot dogs, and salami) " - www.nlm.nih./govmedlineplus/ency/arti...

JAMA is only a periodical..and only 1 periodical of many medical ones. It is a general medical periodical - NOT neuological or any other specialty. If you think you can rely on it for all medical info, you are mistaken. NIH and its specialties, or the various neuological periodicals are where you can find info about migraines. JAMA is a periodical of the American Medical Assoc, and it is very political at that. JAMA is not the keeper of all medical knowlege, and they will tell you that themselves.

I am a medical and cultural anthropologist, teaching food right now. I have worked in the medical world for 25 yrs.. And I get migraines. A food dairy is the scientific method for knowing triggers. It is a scientific. Neurologists use this Cause and Effect method for migraines. There have been many many tests at universities, NIH, labs, to show what are migraine food triggers...and there are a few standards ones. Check it out on the web.

May 03, 2008
anthrochick in Not About Food

Do you add salt to boiled water for pasta?

ah, that is interesting cooking information! Thanks for the tip!
What do you do when you make a sauce with plum tomatoes?

Apr 26, 2008
anthrochick in Home Cooking

Do you add salt to boiled water for pasta?

Sorry - to clarify, these are people that I verbally spoke with; of those who knew to add salt, they added it to "make it boil faster" not for taste. So the people I spoke with, who cooked frequently - only 1/3 knew to add salt , and this was for faster boiling not taste. I was just adding commments that there are people out here, in non CH-land that like me, were mis-informed. I think the CH on this post have set me straight...lots of salt - for taste!

Apr 26, 2008
anthrochick in Home Cooking

Bringing wine on airplanes

You can bring some (?) in your carry on luggage from the duty free shop....but if you do not arrive straightaway at your airport destination and have to go thru a US connection airport first ( say, Philly, then Columbus)...you have to take the wine out at Philly airport and put it into your checked luggage, that you have just picked up at Customs. Then your luggage goes back into the plane, with the wine in it.. to be picked up by you at final destination. This happened to me last summer with last minute purchase in Rome, where we were assured it was ok to carry on all the way home. I would follow other posters' suggestions. And pack bubble wrap..it is very hard to come by in Europe. Another current website to check is www.slowtravel.com

Apr 26, 2008
anthrochick in Not About Food

Do you add salt to boiled water for pasta?

yea, I get what you are saying...and that is another funny thing....of the people who do put salt in..they say it is to make it boil faster (no mentioning of better taste). So they put the salt in, but not for taste! More puzzlement!

Apr 25, 2008
anthrochick in Home Cooking

Do you add salt to boiled water for pasta?

Where do ya all think this oil-in-the-water thing got started?? I was at a party last night with several good cooks....they all put oil in the water...except for the English guy, who knew to put salt in to make it boil faster. No one knew about the salt for better taste. The hostess was a foodie too...with a chef brother. I quizzed them, then told them about the answers about this blog. How could so many people be on the "oil' thing? Did it used to be taught this way ? It seems that the only people that I have (unscientifically) met that use the salt method...are Italian-American or English. Puzzling.

Apr 25, 2008
anthrochick in Home Cooking

Do you add salt to boiled water for pasta?

Alton Brown has a great show on the Food Network called GOOD EATS. He gets into the nuts and bolts of making a dish. History of the food item, why it acts the way it does. He also does a few other shows..Iron chef in America and a road trip one.

Apr 25, 2008
anthrochick in Home Cooking

Bringing your own (Kosher) food into a restaurant

Thank you Miss Needle for your comments. Yes, I am a new poster and I enjoy it alot. And yes, I agree, most CH are very helpful and nice, and not into one-up-man-ship like the travel web site I was on last year. Posters are wry and helpful for the most part. I posted a question on another board and got very nice answers. I wonder why this particular board gets the more lively, spirited boards?? It's ironic that the Not about Food gets the spirited conversation on a Food website, LOL. Thanks for your post of support...I try to see all sides.

Apr 25, 2008
anthrochick in Not About Food

Bringing your own (Kosher) food into a restaurant

Customer service first. And I have been a wait person in my lifetime.
And I do have an MBA, so I do quite understand the importance of a business earning a profit. I have family friends that own restaurants. I am not "offended" as you put it, by a business making money... I am offended that so many people on here are intolerant of religious differences. So many people on this website are coming across as intolerant bigots, unwilling to give respect and understanding to someone who was in a difficult food situation.

The case in point is for 1 of 6 people to bring her own food for religious needs. It was not for 3 of the 6. Just 1. This kosher lady was not trying to "stick it" to the restaurant. Kosher people dont go to non-kosher restaurants if they dont have to; nor do vegans go to steak places if they don't have to. There was some unknown reason that this restaurant was chosen.

Do you think she should have just sat there with nothing, not even water? That was her other alternative ( if there was no kosher restaurant ). Hmm....let her bring her own and have a happy table of 6 ...or make her sit there with nothing and have unhappy customers, so I can "make a profit" in the short term. hmmmm. CUSTOMER SERVICE wins out.

If you read the post from the server, just posted, like I just did, you see some self-serving, snarling attitudes. Maybe it is just to blow off steam, but these are some nasty comments.

Apr 25, 2008
anthrochick in Not About Food

Do you add salt to boiled water for pasta?

Thanks CHs...this has been very enlightning! I will be doing it the right and better-tasting way from now on!! Many thanks.

Apr 24, 2008
anthrochick in Home Cooking

Do you add salt to boiled water for pasta?

no, I am not rinsing the pasta post-cooking. That part I got right, LOL!

Apr 24, 2008
anthrochick in Home Cooking

Bringing your own (Kosher) food into a restaurant

There are not always kosher restaurants around! My hometown of 40,000 is 60-70 miles from a kosher restaurant. I can imagine a similar situation in that hometown, like a high school get-together or reunion lunch , and the kosher woman has traveled to the ol home town. Even with advance notice, any restaurant would have to get the food from a kosher restaurant in the big city 70 miles away. The local synagogue might have been able to help her but they would have to get the food from the same places 70 miles away...but all for a simple dinner with friends?? Why can't she simply bring her own food and plate? I don't get the uproar. These things are really critical, vital to dietary observant Jews. It is not to be taken lightly, nor is it the same as vegan or being a celiac. Nor can she be give just a new plate at the restaurant or a To Go box. The Laws of Kashrut are obedience to God to many people, and not flexible or adjustable. It's a big deal, a lifestyle/culture that she may have been born into and then chosen. There are alot of " selective" eaters on this website, who like things just the way they like them; I am suprised at the number of people who are upset with this woman who tried, with the restaurant's ok, to observe her religious faith while enjoying her friends too. Let's show her some respect.

Apr 24, 2008
anthrochick in Not About Food

MSG

sorry aeph, I thought that your comments were directed at the migraine-people on here, specifically me and Judith, by listing specific things that you thought could be the cause...I felt like by listing those things you were doubting us that MSG is a trigger for us ( well, at least for me). It was the "it's all in your head (no pun) stuff again" again...re: MSG and migraines. Believe me, when you get them, you track down the triggers, you know pretty much what causes them and it makes me hot when others say, oh no, that can't be the cause! And I guess what got my goat ( no pun again) was the "exotic/ethnic apprehension". What? Are you saying that you think people get migraines because they are so scared to try chinese/thai/korean/vietnamese food? Sorry, that sounds crazy. And to anyone on this website, well, that is really crazy. All of this is why I took offense. Maybe you didnt mean it towards me specifically, but i was in the grp in general.

alanbarnes didn't chalkup our migraines to non-food reasons. He gave another food ingredient as a possible culprit. And yes, people ( including me too) get migraines too from stress, smoke, chemicals, and other non-food things...so you are not wrong per se....it's just that we migraine sufferers kinda know what triggers them, and it is rather irritating to have others doubt us. I hope you never get these...they are horrible. I got them 6 yrs ago from toxic mold from flooded basement; I take 3 prevention drugs and I still get a few /month. I hope you remain migraine-free forever.

Apr 23, 2008
anthrochick in Not About Food

Bringing your own (Kosher) food into a restaurant

sorry, to clarify again, "clean" in terms of sacred rituals, not soap and water clean. I was not using the term literally.

Apr 23, 2008
anthrochick in Not About Food

Bringing your own (Kosher) food into a restaurant

yes, that is what I mean by "clean"...by never having non-kosher foods or inappropriate foods served on them. Clean as in part of the sacred rituals.

Apr 23, 2008
anthrochick in Not About Food

Do you add salt to boiled water for pasta?

I did try to tell this to my mother tonight,,,but to no avail. Sometimes you can't teach your mom new tricks. I even told her about this website, and she just ignored my advice.

Apr 23, 2008
anthrochick in Home Cooking

Do you add salt to boiled water for pasta?

well, I just asked my mother, and she adds oil to the water , so I guess that is where I learned it. Then she said that she really didn't like pasta, so she rarely makes it. But she adds salt to the boiling water for brown rice!

Apr 23, 2008
anthrochick in Home Cooking

Do you add salt to boiled water for pasta?

Yes I have been missing the boat all these years, haven't I?!

I emailed my cousin, who lived next door to me growing up and had similar food training. She is a much better cook than I am -so I asked her what she did. Guess what..When she makes pasta ( which is not often) , she said she knew to put salt in to make it boil faster from her Italian friends but she didn't do that. She prefered to add olive oil to keep it from not sticking together, then she only uses olive oil and seasonings as a sauce. ( no other type of sauce). So maybe we learned this from our mothers, both of whom are wonderful but older "traditional midwestern" cooks...( midwesterners, please don't take offense at this!). I will have to ask my mother what she does re: this issue.
Anyhow, there are 2 of us who missed the boat....but since my cousin does not even like pasta, it only affects me! Thanks for clueing me in!!!

Apr 23, 2008
anthrochick in Home Cooking

MSG

Thank you RockandRoller! I was just re-reading these posts, amazed at how adament some people were against me and the OP -that our migraines were in our heads ( no pun) or could not possibly be from MSG. I was suprised at how such a nice OP query got such semi-hostile responses about MSG. Geez!

I agree with you....why are some people so intent on "proving" that there are absolutely no negative side effects, or that because they don't get the headaches or because there is MSG in many foods...that we are crazy or scared to eat "exotic" food. Give us credit for being smart people and who know our bodies; there is cause and effect here. EVery Migraine Clinic/neurologist knows that MSG is a food trigger to some people. Even my accupuncturist knows it. It may not affect everyone, but that does not make it any less valid. Nor are we on this post maligning MSG. The OP was just asking a simple question.

Aelph - ".there are other factors at work...psychological, sociological, possible sensitivity,
ethnic/exotic misapprehensions than merely MSG" that may or may not be true for some people, but was it necessary to say that to OP and me?

Judith, OP, have we answered your question at all?

Apr 23, 2008
anthrochick in Not About Food

Bringing your own (Kosher) food into a restaurant

part of the kosher requirements pertain to "clean" silverware and plates, isn't that right? ("clean" meaning NEVER having non-kosher food served on them.)

Apr 23, 2008
anthrochick in Not About Food

Do you add salt to boiled water for pasta?

I am getting a real cooking lesson here!

glad I asked about the amount of salt...i would have put in waayy too little.. I use my grandma's big stockpot, so I am sure the amounts you all are suggesting would be right.

And sea salt is the consensus?

Saltwater, you bring up another smallpoint I would have over looked til I was in the midst of cooking....I add the salt AFTER the un-salted water has boiled? You don't add the salt in the beginning? Is there a chemical or culinary reason for this? I just want to cover all the bases here.....

Apr 22, 2008
anthrochick in Home Cooking

Do you add salt to boiled water for pasta?

Dmnkly, your point is so good. I am saying DUHHH to myself; why didn't I see that before....if the pasta is coated with oil, of course it won't absorb the sauce so well. . Sometimes the obvious has to be said to me before I Get It.

I am a better eater of Chowfood than a cooker of it, but this board is helping me be a better cook. Thanks for the help!

"lots of salt"...for the cooking-impared, can you be more specific please?

Apr 22, 2008
anthrochick in Home Cooking

Do you add salt to boiled water for pasta?

Shazam, oh my gosh, I have been making pasta wrong for 30 yrs!!! How did I get so wrong?? I am not a great cook, but I never thought that I was so wrong. Somehow I got the idea that one was to put olive oil in the water to keep the pasta from sticking together. And no one ever told me about the salt thing til I heard it on the cooking show. How did I miss this??? THANKS for clueing me in!

Now that I know to salt..how much? 1/4 t or so?

One of my colleagues is the Food Anthropologist character ( and in real life) on Good Eats...maybe she can find out about the oil in the water. I love his show, but he talks so fast that I can't remember all that he says!

Apr 22, 2008
anthrochick in Home Cooking

Do you add salt to boiled water for pasta?

Survey of CHs please: Do you add salt to the water when you cook pasta?
I was casually watching a cooking show last month (maybe Giada or R Ray, can't remember who it was ) and she made the off-the-cuff comment of saying she always salts her boiling water for pasta, as the pasta tastes better. Have I been missing the boat all these years? Is this a common thing for tasty pasta? Skipping the low-sodium-in-your-diet talk, how many of you do this? Does it really taste better? And do you still add olive oil? Basic question for many, but I really don't know. Maybe the Bitterman book might have the answer, but I don't have it....so can you all give me your feedback and comments?

Apr 22, 2008
anthrochick in Home Cooking

Old school table manners... what were you taught?

Xorlonston, your lipsmacking tale reminded me something I had forgotten... my parent's constant nagging about my "clanking my teeth' on the drinking glass. It was constant nag, nag, nag..every meal. I hated to drink anything. They said I was "clanking" my upper and lower teeth on the glass when I drank. I had no idea what they were talking about! I felt like a horse with big ol teeth trying to drink from a glass. I practiced drinking with my lips curved inwards; I tried drinking with my mouth open. ..neither worked of course. This went on from about age 8 to 16. At age 16, I got contacts ..and the clanking stopped! About 6 mo later, my parents figured out that the "teeth clanking" had actually been the drinking glass clinking on my eyeglasses as I drank! I don't remember them apologizing very much; they thought it was funny; I was scarred for life, LOL!

Apr 22, 2008
anthrochick in Not About Food