fr1p's Profile

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Hydraulic fracturing Germany and Brewers.

Not to be a jerk here, but I can tell that you guys have not actually delved into the objective literature on fracking. I'm talking about the body of work being generated by the EPA and international counterparts. This research paints a less clear picture, though certainly not a purely rosy one. If your primary sources for information are already anti-fracking de facto, how do you expect to get a rounded picture of the arguments, both pro and con. In my experience, most people decide what they want to believe based on instinct, and then they go and seek out evidence that supports their belief while assiduously ignoring contrary evidence. We owe it to ourselves to scrutinize the points on both sides a bit more deeply if we care about our culinary priorities, no? ;)

The chemicals used in fracking are not a mystery. Both in the US and the EU, fracking companies are required to disclose them. http://fracfocus.org/chemical-use/wha...

These chemicals, if they enter a well monitored water supply (this is of course an important caveat) such as a municipal water supply that regularly does testing, would -immediately- show up. When they show up, and if they are harmful to human consumption (which many are), measures can readily be taken to mitigate the issue, and in most cases the offending company can be and is heavily punished.

The problem primarily lies in un monitored private water systems. However, to keep on topic here, having lived in Germany for about 16 years, the idea that breweries are NOT monitoring their water supplies is ludicrous. Quality controls on german beer are extremely high. If brewers aren't monitoring their water supply for trace chemicals, I'd be completely shocked. It might be more expensive to increase their monitoring, which is an economic argument, but we're not talking about some vague "we have no idea what to look for!" scenario.

In any case, there's a big difference between a "fracking, should we do it at all" argument and "fracking, will it pollute german beer" argument. On the latter, regardless of how I might feel about the former, I really doubt it. Especially considering that the environmental laws in much of the EU (and especially Germany) are incredibly tight. However, since Germany decided to stop pursuing Nuclear, they don't really have a lot of options. This is real-politik.

Jun 22, 2014
fr1p in Beer
1

How do you eat tinned sardines?

Exactly, bristling are young sprats. And boy do they taste better. From wikipedia: "Young sprats are commonly known as brisling. Canned sprats (usually smoked) are available in many north European countries, including the Baltic states, Scandinavia, Ireland, Germany, Poland and Russia. They are an important Latvian export. The majority of brisling sardines that are sold to the public are harvested off the coasts of Norway and Scotland."

Jun 21, 2014
fr1p in Home Cooking

Do Calorie Labels Lie? =) Do calorie labels on a can include EVERYTHING in the can, or just the parts most often consumed? (For instance, syrups in canned fruit, oils in canned fish, etc)

Thank you for that.

Jun 01, 2013
fr1p in General Topics

Do Calorie Labels Lie? =) Do calorie labels on a can include EVERYTHING in the can, or just the parts most often consumed? (For instance, syrups in canned fruit, oils in canned fish, etc)

Now you have me thinking. I should get the same brand sardine (Crown Prince Bristling, Single Layer, Olive Oil) and one version packed in water. Then remove all the olive oil from sample 1 and measure how much there is. Then see how many calories are in that amount of oil. If the canned calorie statement is for drained, then the oil calories should be fairly high, I would assume, and I could get an approximation of the total calories of drained sardine + remaining oil.

Jun 01, 2013
fr1p in General Topics

Do Calorie Labels Lie? =) Do calorie labels on a can include EVERYTHING in the can, or just the parts most often consumed? (For instance, syrups in canned fruit, oils in canned fish, etc)

Thank you so much for this info. But yeah, I'm still stuck on the question of "is the oil commonly consumed" etc. I know people who eat it all, but I myself always drain them. =)

Jun 01, 2013
fr1p in General Topics

Do Calorie Labels Lie? =) Do calorie labels on a can include EVERYTHING in the can, or just the parts most often consumed? (For instance, syrups in canned fruit, oils in canned fish, etc)

Correct. I'm not worried about the amount of calories or portions size, I'm just wondering if the label includes ALL the potential calories. I've never seen a label that mentions drained weight, but that doesn't mean they aren't out there.

May 27, 2013
fr1p in General Topics

Do Calorie Labels Lie? =) Do calorie labels on a can include EVERYTHING in the can, or just the parts most often consumed? (For instance, syrups in canned fruit, oils in canned fish, etc)

Yep, and both I and my friend agree with that, the question is: does the label include -all- the oil, or just the assumed amount of oil you'd eat if you have the sardines, which happen to have some oil on them, and not the REST of the oil remaining in the can.

May 27, 2013
fr1p in General Topics

Do Calorie Labels Lie? =) Do calorie labels on a can include EVERYTHING in the can, or just the parts most often consumed? (For instance, syrups in canned fruit, oils in canned fish, etc)

Having a debate yesterday with a friend of mine, talking about the calories in canned sardines.

We were talking about the extra calories that would be consumed if one were to eat a can of sardines a day. I remarked that I thought it wouldn't be that bad, since my friend usually drains all the oil out of his sardine cans (whereas I retain a little).

We got into a debate about the listed calories, in which he stated that he was "pretty sure" that the calories listed pertain to the sardines themselves, and not the sardines PLUS the olive oil in which they are packed. I stated the opposite, that I believe the label, by law, must account for everything in the can that could plausibly be consumed, including the oil.

After trying to research this online, we were at an impas. We could not find the regulations pertaining to food nutrition labels, at least not any provision talking about this topic.

Do any of you hounds out there have an idea about this? Do calories listed on a can refer to EVERYTHING in the can or just the solids etc? I still think it is everything, considering the high caloric content of items packed in oil which are, sans oil, very low calorie, but I'm happy to be proven wrong.

Many thanks!

May 27, 2013
fr1p in General Topics

How to reproduce Dr. Praeger's Spinach / Sweet Potato Pancakes at home?

So, I never found a great clone recipe, but I did find a replacement that my kid loves: http://www.snack-girl.com/snack/spina...

Excerpt:

Spinach Healthycake Recipe

(makes 7 small pancakes

)

1/2 pound frozen chopped spinach
3/4 cup whole grain flour (wheat, oat, barley, etc.)
1 tablespoon baking powder
1 egg
1 cup low-fat milk (or any level of fat milk you own)
non-stick spray
optional ingredients:
1 teaspoon cumin
1 teaspoon salt
3 scallions chopped

Thaw spinach in microwave and then place in fine mesh sieve. Using the back of a spoon press out the water in the spinach.

Add dry ingredients to a large bowl and mix. Add egg and milk, mix until smooth and then stir in spinach. Add optional ingredients.

Heat a large fry pan over medium-high heat and spray with non-stick spray. Place a soup ladle full of batter on the pan and cook until the wet side of pancake bubbles (about 3 minutes). Flip and cook for another 2-3 minutes until brown.

Enjoy!

These pancakes are great for freezing and will keep in the fridge for a week.

For one pancake using low-fat milk and zero added salt: 80 calories, 1.8 g fat, 13.8 g carbohydrates, 4.8 g protein, 2.5 g fiber, 53 mg sodium, 2 PointsPlus

May 27, 2013
fr1p in Home Cooking

How to reproduce Dr. Praeger's Spinach / Sweet Potato Pancakes at home?

Thank you!

Jan 26, 2013
fr1p in Home Cooking

How to reproduce Dr. Praeger's Spinach / Sweet Potato Pancakes at home?

Thanks, theymetobake!

Jan 26, 2013
fr1p in Home Cooking

How do you eat tinned sardines?

They are the same species, but bristling are -young- sprats. And the taste is incredibly different. Bristling for the win. They have a clean, delicious flavor, almost plump. Fully grown sprat taste like.... well, they taste like the the very prejudice people have against sardines.

Jan 26, 2013
fr1p in Home Cooking

How to reproduce Dr. Praeger's Spinach / Sweet Potato Pancakes at home?

Wow, no one's got any ideas, huh? It can't be that hard!

Jan 24, 2013
fr1p in Home Cooking

How do you eat tinned sardines?

As long as they are Bristling and not Sprat, I'm happy with any prep. I often use the Alton Brown Sardine / Avocado toast method:

http://www.seriouseats.com/recipes/20...

Jan 22, 2013
fr1p in Home Cooking

Hot Breakfast Grains

Cream of Quinoa. Technically not a grain but rather a seed.
http://fountainavenuekitchen.com/crea...

Jan 22, 2013
fr1p in Home Cooking

How to reproduce Dr. Praeger's Spinach / Sweet Potato Pancakes at home?

Hey there, Hounds.

As a recent dad, I've been pretty pleased that my infant son has taken a liking to Dr. Praeger's pancakes. They are fairly healthy, and they are convenient from a nutrition and preparation point of view, making them a good day-care take-along food.

PROBLEM: Where I live they are also expensive, ringing in at about $5 for a pack of 4. We buy quite a few packages a week, and the cost can add up. I keep wondering: can't I make something like this at home for less (and probably even healthier)?

After looking at the ingredients they seem pretty simple, but I've got zero experience with this kind of recipe, and I can't find any clones online. Anyone have any ideas? Here are links to the two product pages. If any of you hounds think you can construct an ingredient proportion or suggest a recipe, that would be oh so appreciated from this new dad.

Spinach Pancake page:
http://www.drpraegers.com/Spinach-Pan...

Sweet Potato Pancake page:
http://www.drpraegers.com/Sweet-Potat...
Thanks in advance!

Jan 22, 2013
fr1p in Home Cooking

Dim Sum Delivery to Cambridge?

I am happy to report that Dim Sum Chef does deliver but only at weird hours (after 4 and such). Any other options. Most pleased with Dim Sum Chef so far!

Mar 04, 2012
fr1p in Greater Boston Area

Green Street Grill: Opinions and Favs?

WHat are some other craft cocktail places you like?

Jan 04, 2012
fr1p in Greater Boston Area

Dim Sum Delivery to Cambridge?

They deliver? Yelp has them listed as a No Delivery. If they do, I'm in Dim Sum Heaven!

Jan 01, 2012
fr1p in Greater Boston Area

Know any Pre-made (NOT COOKED) food delivery services in Cambridge? Sometimes called Take & Bake.

This is exactly what I was looking for. =) Know any others? It would be great to compare. Many thanks, Sallyt!

Jan 01, 2012
fr1p in Greater Boston Area

Dim Sum Delivery to Cambridge?

Hounds..... The title says it all....

There are many good Dim Sum places in the area. I've read the threads, I've visited China Town, and my stomach has been most pleased. BUT.... I live in Cambridge, and other than Mary Chungs (which does not deliver and only does dim sum brunch on Sunday) I have no easy way to satisfy my massive dim sum cravings.

Does anyone know a place that delivers impressive and cheap-ish dim sum in the Cambridge area? Big selections I mean, not just the random Shu-Mai or dumpling. I'm talking about a place that, at the very least, has an entire dim sum section on their menu, with all manner of dumplings and other delectables.

I suspect the answer is no! There used to be a place called Git Lo's dim sum that delivered here, but they did mostly deep friend things, and apparently no longer service the area. Sad sad.

Is there an alternative? Thanks, hounds.

Jan 01, 2012
fr1p in Greater Boston Area

Know any Pre-made (NOT COOKED) food delivery services in Cambridge? Sometimes called Take & Bake.

Hi all,

My wife and I are about to have our first little tyke, so we're fairly sure we're not going to have a ton of time to go dining out anymore (or even cook much at home). Was wondering if any of you hounds know of any "Take & Bake" places in Cambridge or Boston that would deliver, or if not deliver, do a quick pick up service?

For those not familiar, these are pretty common out west and even in the south. I saw a few in Rhode Island, but never here. Basically these are kitchens that pre-assemble meals but don't cook them. They usually deliver the food in large aluminum foil baking pans (can hold a lot of servings, maybe a few days worth) and the idea is that you take them home, throw them in the oven, and boom, you'e got a high quality meal that someone else prepped but which you actually cooked in your home. Great way to save on time without skimping on quality. Back when i was in Rochester, there were even a few well known restaurants that had this kind of service as a side business.

To be clear, this isn't a dedicate Chef's service... it doesn't cost nearly as much becuase there are usually only a dozen or so meals available and you get them in bulk. This is more of a convenience play offered by some restaurants, caterers, and occasionally some chef's who dable in home service.

If anyone knows of any reasonably priced versions of this kind of service that would work for a couple in Cambridge, please let me know. We'd be thankful to have some food-prep help during those first few months of baby work!

Jan 01, 2012
fr1p in Greater Boston Area

Help! Why do my potatoes stay hard ( RAW ) in the slow cooker / crock pot?

Thanks to everyone for the tips!

Jul 12, 2010
fr1p in Home Cooking

Help! Why do my potatoes stay hard ( RAW ) in the slow cooker / crock pot?

I was playing around with the idea that my potatoe chunks are too big? But I would think cooking them longer would take care of that. I don't know what's up!

Jul 12, 2010
fr1p in Home Cooking

Help! Why do my potatoes stay hard ( RAW ) in the slow cooker / crock pot?

This is my third attempt at making a crock pot recipe that involves chunks of potatoes, and once again, after many many hours of cooking (8 minimum) everything in the crock pot is incredibly tender and done EXCEPT for the potatoes. They appear to be "cooked" but the texture is only slightly softer than raw.

The usual method I have been using (following the recipes I have):
1. Cut potatoes up (cubes or chunks of about 1 inch wide by maybe 2 inches long)
2. Put at bottom of crock pot
3. Add other ingredients (meat, vegetables)
4. Cover all ingredients with liquid (broth)
5. Let it sit for hours on end, at least 8 (medium or high depending on recipe)

Everything else I've put in the slow cooker turns out great, but not the potatoes. They are overly firm, bordering on crunchy. I have no idea what's up.

Any of you 'hounds out there have any ideas? It's driving me crazy that I have to fish out my potatoes and microwave them whenever I do this. I have tons of crock pot recipes that claim you can just slap those potatoes right into the pot raw and magic will happen.

Am I not giving them enough time? Is submerging them the wrong way to go? Why do they have the texture of an under-ripe melon?

Thanks in advance for any advice!

-fr1p

Jul 12, 2010
fr1p in Home Cooking

Blood Sausage (boudin noir) Consistency and Fillers.

Ernie,

Thank you for the recipe, my friend. This looks fairly impressive. I think I will give it a swing this week!

-Fr1p

Jul 12, 2010
fr1p in Home Cooking

Blood Sausage (boudin noir) Consistency and Fillers.

You actually can get it pasteurized from some meat shops and occasionally from butchers. The pasteurized stuff lasts longer and you don't have to worry about germs off the bat.

May 23, 2010
fr1p in Home Cooking

Blood Sausage (boudin noir) Consistency and Fillers.

Hi guys,

I've made some blood sausage in the past but am just now getting into the swing of it. I've been thinking of using onions & rice or onions & oats as my primary filler, but i have some basic questions:

What ratio of blood to filler should I be aiming for? I'm tempted to do half and half, or MORE filler than blood, with the idea being that the final product will be a little heartier, but I am worried it'll be less blood sausage and more bloody grit.

Any advice for a novice blood sausage maker?

May 22, 2010
fr1p in Home Cooking

Canola Oil: Why all the hate?

I just watched this video.... it's mostly pseudo-scientific idiocy. Where's the data? Where's the proof. The information referenced here seems mostly political, and not very science based.

May 22, 2010
fr1p in General Topics

Canola Oil: Why all the hate?

I'm very interested in this part: and the lipid study linking saturated fat to heart disease has been pretty thoroughly debunked by the scientific community lately, especially when one realizes that hydrogenated oils were included in the "bad" group, muddying the results. @@

Can you point me to some of the data concerning this?

Yeah, the foggy thinking on "canola oil is a pesticide, so it must be poison!" is vexing and shows a lack of critical thinking, you are right. Just because something is classified as a pesticide doesn't mean it is a problem for humans. Many oils meet pesticide spec because they block the ability for pests to breathe through their shells via "spiracles" (the breathing holes along the sides of arthropod bodies). Humans use lungs to breathe, so unless you are pouring oil into your lungs, you're unlikely to have the same problem.

But it is pretty amazing how weirdly defensive people get on this topic, even though it basically boils down to "hey, just show me some proof instead of speculation." It's almost like nutrition is turning into a belief system for some people.

May 04, 2010
fr1p in General Topics