g

guilty's Profile

Title Last Reply

What discontinued products do you miss?

I do remember those pasta-like snack chip thingies (not at all like Combos). Can't say I remember a name, though...

Jul 18, 2014
guilty in General Topics

What discontinued products do you miss?

Yes, I remember those Stella D'Oro egg things that were incredibly dry but somehow also very tasty. Standard travel food as far as my father was concerned.

Jul 18, 2014
guilty in General Topics

What do I do with bananas?

Slice and fry in butter or oil; top with a sprinkle of salt and, if you must, syrup. Or use as a topping for ice cream.

Jul 18, 2014
guilty in General Topics

pumpkin seed pesto

I don't really understand this question. Can you use pumpkin seeds in pesto? Of course. I don't know what your criteria is for "fine enough," nor do I know about the grinding capacities of the Ninja.
"Pepita" does not mean "unshelled." Obviously making pesto with pumpkin seeds by any name with the shell still on would indeed result in a gritty, sharp mess. Do your pumpkin seeds still have the shell on? Is that what you mean by "whole"? In that case, I think they're best used for snacking. Soaking roasted seeds/nuts (with or without shell) would probably lead to an icky texture and definitely lead to much faster rancidity.

Jun 22, 2014
guilty in Vegetarian & Vegan

Phytic acid in brown rice and grains

It's been tradition to soak grains before cooking, and yes, uncooked grains (and other foods) contain phytic acid, which can block the absorption of nutrients like iron and may cause indigestion. Wikipedia has a pretty decent summary of the chemistry.

On the other hand, there is also a school of thought that phytic acid is a good thing; try a web search for IP6 and cancer to see that viewpoint.

So soak your grains if you have the time and inclination, but if not, it won't kill you.

Jun 21, 2014
guilty in General Topics

What food items have you only had canned but never fresh?

"Red Kidney beans are typically harvested at complete maturity as dry beans."
http://www.heirloom-organics.com/guid...

Jun 21, 2014
guilty in General Topics

Name this plant

Some more information would be useful, like another pic of a full spring, perhaps next to a quarter, so we can see how the leaves grow on the stem and how big the leaves are... or maybe I'm just not good at plant identification ;)

Jun 21, 2014
guilty in Gardening

What's Your Favorite Healthy Dessert?

Thanks for explaining that for me!

May 07, 2014
guilty in Home Cooking

What's Your Favorite Healthy Dessert?

+1 for dates with almond butter. Put a dried mission fig inside and you have heaven. I don't know what happens when those three get together, but it's magical.

CCKatie refused to post my comment, but I suggest upping the cocoa powder in the black bean brownie recipe and halving the baking soda. With those modifications I make black bean brownies at least once a month. Including today.

May 03, 2014
guilty in Home Cooking

What is the Best Condiment You Ever Had?

f yeah. Hot Indian pickles (called achar, aachar, or achaar in the restaurants I go to) are the bomb. Lime, mango, or mixed vegetable. With everything.

Dec 22, 2013
guilty in General Topics
1

What mushroom is this?

I'd also guess a somewhat aged enoki; I'd recommend using it today if you can.

Dec 22, 2013
guilty in General Topics

Chow Supertaster cancelled

Yup, me too. Call me crotchety, but I don't go for the videos.

Aug 24, 2013
guilty in Food Media & News

Foods you eat strangely

You sound like an interesting dining companion, plasticanimal.

May 12, 2013
guilty in General Topics

Gooey Pudding From Cake Mix?

Mar 23, 2013
guilty in Home Cooking

PB&J - Jelly in US, Jam in Canada

Thanks for setting me straight; CanadaGirl. I guess I assumed too much from the OP's comments. Now I won't make a fool of myself at breakfast in Canada ;)

Feb 25, 2013
guilty in General Topics

Speaking of Tonic

I was in the same boat until I saw this: http://www.alcademics.com/2008/09/hom...

Basically add 1/8 tsp of cinchona powder to a glass (I like more), add gin and stir; then squeeze in lemon and lime, add simple syrup (or liquid sweetener of choice), soda water and ice and stir again. It's easy to adjust to taste and very little work.

And if you don't like it, you still have most of your cinchona and can try something else.

Feb 23, 2013
guilty in Spirits

Where has the "post" button gone?

So what you saw on the Site Talk board was different than on the Home Cooking board (given that you've posted here at Site Talk)? They look the same to me.

Feb 23, 2013
guilty in Site Talk

PB&J - Jelly in US, Jam in Canada

I think that there's a difference in terminology here. I'm not sure about Australia/NZ/other native English-speaking countries, but I believe that what Americans call "jelly," Canada and the UK call "jam," while what a Canadian or Brit calls "jelly" Americans call "Jell-O" or "gelatin."

To complicate matters, in the US there seems to be a difference between "jelly" and "jam," in that "jam" frequently contains pieces of fruit, and "jelly" is usually a homogeneous fruit-flavored substance. I don't have any idea whether the rest of the world has such a distinction.

Corrections welcome.

Feb 23, 2013
guilty in General Topics

The "Murphy's Laws" of the kitchen

And not just in the kitchen.

Feb 16, 2013
guilty in Not About Food

Food Scars - Things you will never eat again.

Somehow I picked up the phrase "talking to Ralph on the big white phone."

Feb 16, 2013
guilty in Not About Food

I need blue foods

That's pretty awesome, klyeoh; thanks for teaching me something today!

Feb 15, 2013
guilty in General Topics

I need blue foods

ditto for red cabbage

ETA: actually, you want to add something alkaline to red cabbage to turn blue, like baking soda. I think this is true for red onions, as well.

Feb 10, 2013
guilty in General Topics

What do I do with 100 grapefruits?

If you don't have any grapefruit-needing friends, I could use some up here in VA . . .

Jan 30, 2013
guilty in Home Cooking

**SPOILERS** Your next Iron Chef, redemption style, is ...

What a cynical bunch! Though I also had Guarnaschelli pegged early on. I don't mind; Amanda bugs me anyway.

Dec 24, 2012
guilty in Food Media & News

Brownies: Edgers vs Insiders

I also prefer the inside, and cannot fathom the appeal of the edges of brownies.

Dec 08, 2012
guilty in General Topics

Good Restaurant.....um...Not for Me...

Isn't it possible they used an uncommon transliteration of the name? It's always tricky when translating between languages with different alphabets. There is almost always a standard for transliteration, but that doesn't mean your average bilingual restaurant workers know that standard.

Nov 11, 2012
guilty in Not About Food

Stevia? Love it or hate it?

Truvia is actually highly-processed stevia AND erythritol, a sugar alcohol.

Oct 25, 2012
guilty in General Topics

Do you dread Thanksgiving?

Yes, this is the part I couldn't get my head around, either. But apparently Paula Deen adds sugar to her mashed potatoes too: http://www.pauladeen.com/article_view... (not that I'm saying this makes it OK, I'm just saying it's apparently a "thing")

Oct 23, 2012
guilty in Not About Food

Food Scars - Things you will never eat again.

I think you're talking about Triaminic. Horrid indeed.

Sep 30, 2012
guilty in Not About Food

Any advice on making Kombucha?

I've made kombucha countless times, and my advice is not to sweat it. Keep your tools clean, use sweetened tea (no artificial sweeteners), and it's almost impossible to screw up. Some will say you can't use herbal tea, but experience shows me that's not true. You can also use unrefined sugar if you'd prefer.

Jul 14, 2012
guilty in Home Cooking