foiegras's Profile
"Water Weight"
It also explains how people can go on a diet and 'gain' weight. (The mystery is why people need this explained to them!) I've noticed I frequently lose 2 lbs overnight in water weight.
Here's something I've never understood though. There was a time, years in fact, when I weighed 107 lbs. Every time I stepped on the scale, before eating, after eating, for years. Magic scale? Magic body? Even at the time I was mystified.
Are You Snacking on Anything Right Now?
My pediatrician had this whole plan, I remember we never needed it for more than 2 days so I can't remember day 3 and 4. But the first day was clear things (Jello, boullion, 7Up, etc.), and the second day was white things. I was always amazed how great a boiled potato with nothing on it could taste after eating nothing for awhile ...
What's up with Ferrari's Italian Villa?
Yup. And on a food related note, Central Market's flyer a couple weeks ago still had one description in 'Latin.' Pretty funny ...
What Are Your Most and Least Favorite Pasta Shapes?
Are you sure you conducted this second honeymoon properly? ;)
Food Scars - Things you will never eat again.
Absolutely ;) The leaves are effing huge, like a plate or platter, and they're prickly, so you don't necessarily want to be touching them. I think the kind of laughter you describe is very therapeutic :)
What Are Your Most and Least Favorite Pasta Shapes?
I have seen 'adult' shaped pasta before given as a gift ... but I don't think that's what you had in mind. Now that you mention it, this certainly seems like a gap in the pasta oeuvre ...
Say what?? Cooking comments that baffle you
I cook for myself, and rarely freeze leftovers. I don't repeat myself very frequently, and don't mind eating the meatloaf till it's gone (either lunch or dinner, not every meal) as it's really good ;) If you're comparing the cost of a single restaurant serving to cooking family-size dishes at home, then yes, the restaurant is cheaper. I consider it an advantage to have multiple servings when I finish cooking. However, if you're dead set on single servings, you can make meatloaf and mashed potatoes that way.
If I want something that has lots and lots of ingredients or is very high-end, complex, or ethnic, I'll eat out.
Say what?? Cooking comments that baffle you
Hamburgers are like salsa, though ... there are so many different ones. I make both, and I also go out for both. It's about variety ... nothing hypocritical about wanting to try something different.
Btw, the blandest eater I've ever known (she had gallbladder issues) just loved the Olive Garden.
Things kids think are "normal" these days...
And how tall are you? ;) All of us kids are taller than my mother--but that may be normal, I don't know.
Things kids think are "normal" these days...
Good for you! I must say, though, that of all the things I haven't done and would like to do, this is not on my list.
Say what?? Cooking comments that baffle you
Pretty sure this guy was too clueless to check prices ... but sounds like he's missing his soulmate, who's in your grocery store ;)
Organic produce at my store is reasonably priced IMO, except for asparagus.
There are definitely studies showing significantly more antioxidants in organic produce. It seems that for most items, most people cannot detect a difference in taste.
Of course, it all depends what you're comparing. If you're comparing well-grown, small-farmer stuff that's virtually organic to certified organic, then yeah, there's not going to be much of a difference, if any. IMO, organic or virtually organic is the right thing to do, both for me and the planet.
Say what?? Cooking comments that baffle you
Amazing that someone could think processing was a good thing ...
This reminded me of one ... I was at my regular grocery store, which has a large organic produce section. This man was shopping, looked like he wasn't used to doing it ... someone had turned him loose I guess. He wanted some particular vegetable, but noticing the big Organic sign, rolled his eyes and said, I don't need 'organic' ... It was a little difficult to understand what his interpretation of organic was, but it seemed like it might mean to him 'Vegetables for p*ssies.' He can have all my share of pesticides, no problem ... eat up, buddy, you the man.
"Tommy Lasagna"??...ugh...Irving Place area needs better restaurants! (long)
At least it's not the Krusty Krab ...
Are You Snacking on Anything Right Now?
I am not snacking on anything right now, but *recently* I had a small bowl of butter pecan ice cream, followed by 4 chocolate chips.
Fun / Romantic recommendations for this weekend
Bolsa is a great idea ... other places in Bishop Arts/Oak Cliff to try include Smoke, Mesa, and Dude, Sweet Chocolate. You could do brunch at either Smoke or Bolsa.
Say what?? Cooking comments that baffle you
I did it in a fairly large city (16th in US in 2010). I had thought it was universal ...
Say what?? Cooking comments that baffle you
Reminds me of one I saw right here on Chowhound. Someone wanted to know how to prepare that proper roast beef like at Arby's, not the 'gamey' kind commonly obtained at the grocery store.
Say what?? Cooking comments that baffle you
Vegans are well used to questioning everything. I'm an omnivore and am constantly amazed to hear of the many things that contain animal byproducts. There's a sidewalk sign in my neighborhood advertising vegan haircolor!
What Are Your Most and Least Favorite Pasta Shapes?
I was figuring that was the reason for the seafood sauces ;)
What Are Your Most and Least Favorite Pasta Shapes?
I will say this for my mother ... there were errors, in and out of the kitchen, but she was an absolute believer in al dente.
What Are Your Most and Least Favorite Pasta Shapes?
I am all about the deCecco ... and I've been paying 1.99/lb lately. Lidia's brand is pretty nice, great rough texture. It wants to stick to my pans though. The deCecco plays nicer in that respect.
What Are Your Most and Least Favorite Pasta Shapes?
Agreed ... it just doesn't translate to dried for some reason.
Last time I had it was with a boar ragu ... most excellent. You're making me want to go back to that restaurant!
What Are Your Most and Least Favorite Pasta Shapes?
Hmm ... I would go the other way, although there kind of is no such thing as a bad pasta shape (not that I've had, anyway).
I will not order angel hair in a restaurant, but I used to cook it myself all the time. The secret is (for dried), 2 minutes exactly. It's fantastic for really getting a meal on the table in a hurry.
I started eating thicker pasta for glycemic index reasons. Spaghetti is actually a favorite, cavatappi, farfalline, shells. I wish I had a little better selection of pasta locally.
Say what?? Cooking comments that baffle you
I wonder if she heard 'fork-tender loin'?
Your opinion ... do foods taste different based on their shape?
Not sure the Yardbirds were talking about the shapes of food ;)
Yes, I think you're right. It's all about how the food is delivered to the taste buds, and pureeing creates a completely different delivery system.
Help Me Teach My Cousin How to Cook
If you don't have a thermometer, you can also just cut into the thickest part of the biggest piece and make sure the juices run clear. Pink is not what you want.
I generally season with salt and pepper. You could also use garlic salt or lemon pepper or a little cayenne pepper, something like that.
If you have any onions, potatoes, carrots, leeks, that kind of thing, you could cut up and roast along with the chicken.
Upscale restaurant for a business dinner/meeting?
Tei-An is open on Sunday and is quiet. They also have a private room that is too big for 4 of course, but often they have regular tables in there--I've sat in there more than once, along with another party. You probably don't need the extra privacy, but you would get a bit more in that room.
Last Minute Dinner for a newbie!
I haven't been there in many years, but the food I had was a good notch above pedestrian. Home cooking style with some standouts like really good housemade salad dressings.
Texas Land & Cattle isn't bad, but they do have a tendency to overtenderize and overbake. At not far off their price point, I prefer Saltgrass.
