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Food!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

2 Ingredient Ice Cream

Started by Melanie. Last reply by Grinning Cat Jun 7. 2 Replies

Steak Sammich! How do you make yours?

Started by Melanie. Last reply by Tom Sarbeck Jun 6. 4 Replies

Egg Loaf!

Started by Melanie. Last reply by sk8eycat Jun 6. 6 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Pat Jun 4. 30 Replies

Champagne Ice

Started by The Flying Atheist. Last reply by The Flying Atheist May 27. 6 Replies

Ahi Tuna and Watermelon Nachos!

Started by Benjamin Eugene Jackson. Last reply by The Flying Atheist May 23. 3 Replies

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Comment by Idaho Spud on February 13, 2014 at 2:57pm

I can understand why Anthony Bourdain does what he does to protect his daughter even though it sounds too much like lying to me.  McDonalds targeting young people is not right.

As for clowns, I don't think I feared them, but they always looked very gross to me.  The same as too much makeup on women.  Just can't stand to look at them.

Comment by sk8eycat on February 13, 2014 at 2:36pm

I was always afraid of all clowns when I was a kid.  If Ronald McDonald had been around then, I would have run screaming in another direction, or hid under the car seat.

My all-time favorite burger (in high school) was the ORIGINAL Bob's Big Boy, which is a whole different thing than Frisch's.  I went to a Frisch's in Cincinnati once ...because I was homesick.  Second biggest disappointment in my life.

http://www.bobs.net/

Comment by Pat on February 13, 2014 at 2:15pm

I raised my children to view Ronald McDonald as evil. And, it worked! Probably not as effective as Anthony Bourdain, but it worked nevertheless.

Comment by Napoleon Bonaparte on February 13, 2014 at 1:06pm

Nourriture industrielle

Comment by Joan Denoo on February 12, 2014 at 11:07pm

Oh great! I thought I was the only one who relished slathering my food with real butter, the kind that comes from hormone free milk. It is so good. I like your way of baking bacon, too. Sounds like an easy way to get it just right and not make a huge mess. Thanks for the lead to GOOD CALORIES, BAD CALORIES by Gary Taubes. 

I agree with your statement about the misinformation about food and what is good for us and what isn't. It feels good to be among people who don't get all freaked out about the latest food fad. 

I have butter on the prep counter along with olive oil for cooking and extra virgin olive oil for salads. They suit my taste buds just fine while doing a good job that seems to please others. I also have an assortment of vinegars that make excellent vinaigrette. 

Yes, I remember well the plastic bag full of white goo with a yellow capsule we pinched and then squeezed the bag to mix the color through it. I don't remember a form that you describe, sk8eycat.

Daniel, I would guess that several seasonings of the pans will help them release the cornbread. I seasoned my daughter's cast iron skillets while I was there, and sharpened her knives. Just little jobs I do when I visit. 

Napoleon, a lovely lady with fresh fish; would love a taste of that right now. 

Comment by sk8eycat on February 12, 2014 at 7:24pm

My sister won't touch butter because she's a hypochondriac; she tried Smart Balance once, and I tasted it, too, out of curiosity.  Tasted like fish oil to me.

Comment by sk8eycat on February 12, 2014 at 7:21pm

Spud, I remember white margarine with yellow food coloring in the package from when we were living at Hermosa Beach, CA, and we moved up here to Burbank a month before VE day, so it was definitely a WW2 expedient. It was against the law to sell yellow margarine so that (illiterate?) people wouldn't mistake it for the real thing. I remember we even had a plastic mold...a box with dividers that made 4 sticks of margarine after it was thoroughly mixed.  There was NO soft tub margarine then.  Some people got used to the taste of marg during those years, and never went back.
The problem with today's margarines...especially the soft type is that they can be used to melt on things, but if you try to fry with them, they turn thin and watery, and foods stick.

I am NOT worried about cholesterol and/or trans fat as measured in food...it's meaningless.  The body does not metabolize it as cholesterol. 

For frying,  use 25% butter and the rest corn oil, or something similar to keep the butter from burning.  In baking, if the recipe calls for butter, USE 100% butter...you won't notice the difference.

Comment by Idaho Spud on February 12, 2014 at 6:46pm

Felaine, I think butter is better for us than margarine also.  However, I've never liked the taste of butter as much as margarine, and still don't.

 Over the years I've tried to use more butter in cooking, but still use only about 25% butter and 75% margarine.

What do you think about the margarine I use?  It's "Smart Balance" brand, and uses Soybean, Palm, Canola, and Olive oils. 1 tablespoon (14g) has no Trans Fat, no Cholesterol, 2.5 g Saturated Fat, 3 g polyunsaturated fat, and 3g Monounsaturated fat.

Comment by Idaho Spud on February 12, 2014 at 6:11pm

Joan and Daniel, I remember my mother using white margarine and mixing it with the yellow food coloring.  It was probably in the late 1940s.

Comment by sk8eycat on February 12, 2014 at 3:41pm

I forgot to mention that I have bacon a couple of times a week, too. I cook it in the oven on a cookie sheet with sides; I guess you'd call it a jelly-roll pan.  I line the pan completely with heavy duty foil so that no grase can sneak under th foil, and bake at 400 deg F. for about 15 minutes, checking to make sure it doesn't burn.  I even do that with thick sliced bacon.  Drain the slices on paper towels, save some of the grease for later cooking.  Then I wait for the rest of the grease to cool completely, roll up the foil, put it in a seal-able plastic bag, and toss the bag in the trash.  No mess, no ants, no smell.

I refrigerate the slices I'm not going to use immediately, and reheat them gently in the microwave when needed.  Or crumble them when crisp for salads and other things...pea soup, "dirty rice," and bean concoctions.  Or omelets...I love omelets!

I never fry bacon because I learned long ago that I have a tendency to let it burn that way.

 

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