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guilty's Profile

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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

Sugar-free cake with NO sugar substitute

Wait, the only ingredients I see are walnuts, carob powder or cocoa powder, apple cider vinegar, egg whites, vanilla extract, and cinnamon. Am I missing something? Is it the sugars naturally present in carob powder? I'm genuinely curious, not trying to argue.

Jul 04, 2012
guilty in Home Cooking

Sugar-free cake with NO sugar substitute

My mother used to core apples, stuff the center with (unsweetened) peanut butter, and bake them as a dessert. They were delicious. We had no diabetics in the family.

Also, she did make a point to get less-sweet apples; they simply bake better.

Jul 04, 2012
guilty in Home Cooking

Sugar-free cake with NO sugar substitute

Why is it not diabetic-friendly?

Jul 04, 2012
guilty in Home Cooking

Master Chef is Christine really blind?

She was born sighted; you can see more of her story here: http://www.bbc.co.uk/news/magazine-18...

Jun 19, 2012
guilty in Food Media & News

Best Cooking Website & why you find it interesting

Not exactly a cooking site, but Cake Wrecks is a favorite of mine too.

Jun 16, 2012
guilty in Food Media & News

salsa is too spicy! help!

I'm sure the OP has this taken care of already, but mangoes are also great in salsa, hold their shape a little better than peaches, and don't get all mealy in the fridge.

Jun 16, 2012
guilty in Home Cooking

Things you thought you didn't need but were wrong about, and things you thought you needed but really didn't

Love my cherry pitter for pitting olives, too--usually I'm happy to leave the pits in, but sometimes I want to use my olives I for a recipe.

I'd be afraid of the metal in a paperclip not being safe for food, not to mention all the germy possibilities . . .

Jun 15, 2012
guilty in Cookware

WOULD YOU BUY A "PIG IN A POKE?" HOW ABOUT DRINK MENUS WITH NO PRICES?

I believe that it wasn't *too* long ago that many restaurants had special menus for women without prices, because obviously the man was going to pay.

Don't get me wrong, I rarely go out to eat, and when I do it's usually somewhere cheap with prices on the menu. Though I always expect to pay more at the restaurant than I would to prepare the same meal at home, so yeah, when I go out to eat I am planning to spend too much money for food.

Jun 07, 2012
guilty in Not About Food

WOULD YOU BUY A "PIG IN A POKE?" HOW ABOUT DRINK MENUS WITH NO PRICES?

Maybe if you read the article I linked to you would be familiar with statutes that prohibit the mixing of liquor and beer :)

Jun 07, 2012
guilty in Not About Food