Food And Beverages

(MoonToad/124239) That's what I do for turkey. I dry the skin really well with pa...

MoonToad@rss.iscabbs.com — Wed, 22 Feb 2012 04:32:00 -0600

That's what I do for turkey.  I dry the skin really well with paper towels, rub
a thin layer of veg oil on the (brined) turkey, cook it at 500 for a half hour
then lower it, and I get a fantastic crispy skin every single time.

(Dazed/124238) Slathering the bird in butter will also ensure a nice, crispy sk...

Dazed@rss.iscabbs.com — Wed, 22 Feb 2012 04:15:00 -0600

Slathering the bird in butter will also ensure a nice, crispy skin.

(Organic/124237) another way to help get crispy skin is to let the chicken air dr...

Organic@rss.iscabbs.com — Wed, 22 Feb 2012 03:17:00 -0600

another way to help get crispy skin is to let the chicken air dry for a while
before baking (preferrably overnight).

(Nightspawn/124236) My wife can't stand the texture of ricotta so we use cottage che...

Nightspawn@rss.iscabbs.com — Wed, 22 Feb 2012 01:08:00 -0600

My wife can't stand the texture of ricotta so we use cottage cheese. My
mother's recipe used a mix of ricotta and cottage cheese for at least the last
25 years. Not sure if that was an attempt to cut costs or what the recipe she
found in a magazine (I think) called for from the start.

(Oldfart/124235) I have a 1 serving casserole dish. For crispy skin on my chicken...

Oldfart@rss.iscabbs.com — Tue, 21 Feb 2012 13:32:00 -0600

I have a 1 serving casserole dish. For crispy skin on my chicken thigh, I
always add just enough water to bake the chicky, & add pepper a little salt,
& cover the skin with paprika & bake it covered for 60 minutes at 400*. Turns
out really nice..

(Dugie/124234) Crisp skin> either start high (500 deg) for 15-20 min, or finish...

Dugie@rss.iscabbs.com — Tue, 21 Feb 2012 12:11:00 -0600

Crisp skin> either start high (500 deg) for 15-20 min, or finish high if you're
seeing it's not crisping up. Check your temp on your breast or thigh,
depending, and assure it's proper, then ramp up quickly if needed. It won't
adversely affect the internal temp...

(MoonToad/124233) Yeah, for crispy skin I've always started out with high temps fi...

MoonToad@rss.iscabbs.com — Tue, 21 Feb 2012 11:25:00 -0600

Yeah, for crispy skin I've always started out with high temps first.

Heh, nah, I don't even talk to my MIL anymore.  I was just trying to recreate
his favorite childhood food in a way I could manage eating it too.

(Steppenwolf/124232) Sorry, roast them alone at 450.

Steppenwolf@rss.iscabbs.com — Tue, 21 Feb 2012 11:05:00 -0600

Sorry, roast them alone at 450.

(Steppenwolf/124231) That temp is too low, in my view. Maybe roast them alone for twe...

Steppenwolf@rss.iscabbs.com — Tue, 21 Feb 2012 11:04:00 -0600

That temp is too low, in my view. Maybe roast them alone for twenty minutes,
then lower the temp and put in the potatoes?

(Clockworks/124230) you seem irrationally competative with your MiL. ;)

Clockworks@rss.iscabbs.com — Tue, 21 Feb 2012 10:50:00 -0600

you seem irrationally competative with your MiL. ;)

My mom doesnt' season food either. but that's because when she does, Dad
complains about it. So she cooks bland to suit his tastes, or lack there of.


I was roasting some chicken thighs and legs last night on a bed of potatoes. I
dressed them with rosemary and bay, cooked them for about an hour at 350, then
sprayed them down with wine, turned on the broiler and broiled them for another
10  minutes or so.

The chicken was done and still juicy, but the skin was rubbery. I though the
broiling would fix that but it didn't. Any ideas how to deal with the rubbery
skin? I was hoping for crispy skin...

(MoonToad/124229) Actually, he has told me that. And it took me a bit before I co...

MoonToad@rss.iscabbs.com — Tue, 21 Feb 2012 05:53:00 -0600

Actually, he has told me that.  And it took me a bit before I could get the
stew right, but mine is better because it's actually seasoned.  I also brown
the beef before cooking it in the crock pot, and there's just something about
seasoning your food that makes it taste better.

Basically what his mother would do was chuck the ingredients in, and at the end
add some instant gravy.  No seasonings beyond that.

(Clockworks/124228) (of course he still tells her that he loves her stew more, not t...

Clockworks@rss.iscabbs.com — Tue, 21 Feb 2012 05:42:00 -0600

(of course he still tells her that he loves her stew more, not that he'd tell
you that)

(MoonToad/124227) I managed to figure out what it was about my MIL's stew that my ...

MoonToad@rss.iscabbs.com — Tue, 21 Feb 2012 05:40:00 -0600

I managed to figure out what it was about my MIL's stew that my husband
associated with the memories he had of her food, and I was able to use that
with the way I make stew and now he loves my stew over hers, not that he'd tell
her that.

(Dazed/124226) ^^^ Yeah, that's about why I like it, too.

Dazed@rss.iscabbs.com — Tue, 21 Feb 2012 05:33:00 -0600

^^^ Yeah, that's about why I like it, too.

(Clockworks/124225) My Mom also uses cottage cheese in her lasagna. I don't when I m...

Clockworks@rss.iscabbs.com — Tue, 21 Feb 2012 05:32:00 -0600

My Mom also uses cottage cheese in her lasagna. I don't when I make it. Do I
like it? ... well its my mom's lasagna...

(Sparky/124224) Cheese balls made with cottage cheese are fantastic. Of course ...

Sparky@rss.iscabbs.com — Tue, 21 Feb 2012 03:32:00 -0600

Cheese balls made with cottage cheese are fantastic.  Of course it's a pain
because you first have to drain the thing in a cheesecloth.

(Dazed/124223) My mother still uses cottage cheese in her lasagna, and has been...

Dazed@rss.iscabbs.com — Tue, 21 Feb 2012 02:50:00 -0600

My mother still uses cottage cheese in her lasagna, and has been doing so for
at as long as I can remember (30+ years).  My Southern wife (the one and only)
finds this disgusting, however she will tolerate enough to force it down her
throat. She prefers using ricotta when making lasagna.

(Henna/124222) Tea> http://teasource.com/index.htm

Henna@rss.iscabbs.com — Mon, 20 Feb 2012 07:44:00 -0600

Tea>  http://teasource.com/index.htm
I buy their decaf English Breakfast and it's fabulous.

(Sparky/124221) Queso fresco is one of the less fattening options, but it's deli...

Sparky@rss.iscabbs.com — Sun, 19 Feb 2012 13:01:00 -0600

Queso fresco is one of the less fattening options, but it's delicious if done
right inside those corn tortillas.  If you're feeling daring one day you might
see if you could try getting away with that. :)

(MoonToad/124220) I'm one of those who find cottage cheese subbed for ricotta to b...

MoonToad@rss.iscabbs.com — Fri, 17 Feb 2012 13:54:00 -0600

I'm one of those who find cottage cheese subbed for ricotta to be completely
disgusting.  I can't get past the difference in texture.

(Aightball/124219) That'd work for my SO, but not for me, sadly. I LOVE cottage che...

Aightball@rss.iscabbs.com — Thu, 16 Feb 2012 15:44:00 -0600

That'd work for my SO, but not for me, sadly. I LOVE cottage cheese, but
haven't found a df one yet. And I don't know how well it would translate...

(Kyoti/124218) I doubt you could do this, but as a kid mom used to use cottage ...

Kyoti@rss.iscabbs.com — Thu, 16 Feb 2012 15:29:00 -0600

I doubt you could do this, but as a kid mom used to use cottage cheese instead
of ricotta. Now, we had this fabulous midwest brand of cottage cheese called
Michigan Cottage Cheese and it was almost ricotta-like. Can't find anything
like it out here. But there's one option for a sub.

(Aightball/124217) That looks do-able. I do have a ricotta sub, just have to find a...

Aightball@rss.iscabbs.com — Thu, 16 Feb 2012 13:30:00 -0600

That looks do-able. I do have a ricotta sub, just have to find a store that
carries it. Otherwise, there are subs for all the cheeses. If I made it for
him, I'd just make him a half-batch or take half to a friend =). Thanks for
sharing!

(MoonToad/124216) http://www.melskitchencafe.com/2009/09/best-baked-manicotti.html

MoonToad@rss.iscabbs.com — Thu, 16 Feb 2012 10:43:00 -0600

http://www.melskitchencafe.com/2009/09/best-baked-manicotti.html

This is the ATK recipe.  Aightball, this has a lot of cheese and a type that
you don't have a substitute for, so I am uncertain this is a good recipe for
either of you.

(Cragmor/124215) Tonigh we pick up our first order from Naomi's Kitchen. It is ju...

Cragmor@rss.iscabbs.com — Thu, 16 Feb 2012 05:50:00 -0600

Tonigh we pick up our first order from Naomi's Kitchen. It is just 2 of us, but
we decided on the $160 menu, as the Lite menu had fewer choices we wanted to
try. we figure it out to be about $3.50 per serving (15 meals that serve 3).
we thought we would give this a try since many nights we both get home, and
work sucked so neither want to bother cooking. Plus, we cannot really cook for
ourselves for that cheap, for some of the choices we have.
We still plan on making our own dinners, but if this is good, we have other
options besides frozen pizza and carry out.

(Chappy/124214) n

Chappy@rss.iscabbs.com — Wed, 15 Feb 2012 09:16:00 -0600

 n

You don't have an In-Sink-erator?

for shame.

(Dazed/124213) Manicotti noodles tearing>> cook them for a couple minutes less ...

Dazed@rss.iscabbs.com — Wed, 15 Feb 2012 09:14:00 -0600

Manicotti noodles tearing>> cook them for a couple minutes less than what you
are used to, so that they are al dente. Believe me, they will continue to cook
once you've put them into the oven.

(Aightball/124212) Share? I have a great manicotti recipe, but am always looking fo...

Aightball@rss.iscabbs.com — Wed, 15 Feb 2012 04:26:00 -0600

Share? I have a great manicotti recipe, but am always looking for new ones =).
I hate stuffing the noddles because they always seem to tear on me.

(MoonToad/124211) There's a manicotti recipe that I want to try that is supposed t...

MoonToad@rss.iscabbs.com — Tue, 14 Feb 2012 20:31:00 -0600

There's a manicotti recipe that I want to try that is supposed to be
fan-fucking-tastic.  It's by America's Test Kitchen and uses the no-boil lasana
xxx lasagna noodles.  You put the filling in, roll up the noodles (I presume
you soak them in tap water for a bit) and place them in a pan with sauce in the
bottom and put some sauce on top.  The ratio of cheese to noodles and sauce is
perfect, and you don't have to fiddle with stuffing fragile manicotti tubes.

(Sparky/124210) Could do garlic cheese bread, or cheesy garlic bread (everything...

Sparky@rss.iscabbs.com — Tue, 14 Feb 2012 14:53:00 -0600

Could do garlic cheese bread, or cheesy garlic bread (everything's in a name
sometimes), and that way he can think he'll eat more of it... or hey, holding
back ain't so bad!

(Aightball/124209) MoonToad> The cheese bread would be an issue because it would in...

Aightball@rss.iscabbs.com — Tue, 14 Feb 2012 13:18:00 -0600

MoonToad> The cheese bread would be an issue because it would increase the
quantity consumed. Unfortunately, his limit varies, so I decided to forego the
cheese bread and make garlic bread instead =). I don't want him miserable
tonight. That, and he'll probably only eat one about 1-2 pieces (I just made
him an 8X8), so hopefully, he'll be okay tonight. He knew what he was asking
for when I said I was making lasagna.

(Steppenwolf/124208) Serves you right for paying only scant attention to the works of...

Steppenwolf@rss.iscabbs.com — Tue, 14 Feb 2012 11:28:00 -0600

Serves you right for paying only scant attention to the works of art that are
my posts.

(Rick Jenkins/124207) I was skimming Stepp's post and I misread that tea he's pissed a...

Rick Jenkins@rss.iscabbs.com — Tue, 14 Feb 2012 11:23:00 -0600


I was skimming Stepp's post and I misread that tea he's pissed about Teavana
not carrying as "Lap Dance Douchebag"

(Steppenwolf/124206) MY standby tea is Teavana's Assam, which is perfectly tasty for ...

Steppenwolf@rss.iscabbs.com — Tue, 14 Feb 2012 11:00:00 -0600

MY standby tea is Teavana's Assam, which is perfectly tasty for a reasonable
price. I also buy their oolong and white tea.. the oolong
is strictly okay, the white tea is quite good if you like something that mild.

I was pissed when they stopped selling Lapsang Souchong. It's a special-treat
tea, because I only drink it with milk and sugar due to the smoke flavor, but
it's awfully good.

(Sparky/124205) Just remembered that lasagna is not bad with italian seasoned gr...

Sparky@rss.iscabbs.com — Tue, 14 Feb 2012 10:29:00 -0600

Just remembered that lasagna is not bad with italian seasoned ground turkey
(when it's not busy being recalled), though that does not solve the dairy
dilemma.

(Dazed/124204) Lasagna>> It can be prepared with 100+ different ingredients, in...

Dazed@rss.iscabbs.com — Tue, 14 Feb 2012 09:24:00 -0600

Lasagna>> It can be prepared with 100+ different ingredients, in 100+ different
ways, depending on your tastes. Semolina noodles, whole wheat noodles, gluten-
free noodles, spinach noodles, etc., you can use sliced veggies as noodles.
Sauce can be tomato based, it can be homemade or from a can, doctored up with
any spice, you can put any type of meat you want or leave it meatless, you can
put any type of cheese in it.  The sky is virtually the limit with lasagna.

(Knightshade/124203) A Souther Season is like 15 minutes from me and one of the larg...

Knightshade@rss.iscabbs.com — Tue, 14 Feb 2012 09:08:00 -0600

A Souther Season  is like 15 minutes from me and one of the largest/best places
in the US to get tea (and lots of other stuff); they carry literally hundreds &
and going by their respective websites anyway about double the number of loose
leaf teas that Tevana does...   still, I'm always looking to try new stuff and
several of the teas on the Tevana website look pretty interesting so I'll
probably make an exception to my avoiding shopping malls and check em out...

I've already got a number of infusers and tea balls, makes it easy for
individuals to all make different teas from one hot water source (an electric
kettle in my case), use any sorta cup, and cleans up easily in the dishwasher

(Bristow/124202) Knightshade> It is awesome stuff. They normally have about 5-6 ...

Bristow@rss.iscabbs.com — Tue, 14 Feb 2012 08:51:00 -0600

Knightshade> It is awesome stuff.  They normally have about 5-6 teas that you
can sample right there in the store.  You buy it by the oz so normally you buy
2oz at a time and that will last a while.  I highly suggest getting the tea
maker.  That is how I make it but you can use the balls for it.  I find that
using the tea maker is the best way for me.  That way it can infuse in the
water freely.
I can give you a list of the tea combos that I love the most at home.

(Kyoti/124201) Lasagna is a must in our house! The Ronzoni no bake noodles are ...

Kyoti@rss.iscabbs.com — Tue, 14 Feb 2012 06:21:00 -0600

Lasagna is a must in our house! The Ronzoni no bake noodles are the best.
First, the sauce is made fom scratch - it's a homemade recipe that has diced
tomatoes, crushed tomatoes, ground beef, oregano and basil, some ground black
pepper, red wine, garlic, onion, mushroom...it's a general purpose hearty
spaghetti sauce and works great in lasagna.
Basically I follow the instructions on the Ronzoni package. There's 4 major
components - the sauce (contains the meat), the noodles, the cheese, and the
ricotta (which has one egg beaten into it and a bit of oregano and basil). In
the bottom of the dish put 3/4 c of sauce, layer three noodles side by side
across, scoop some ricotta over the noodles and smooth across them evenly,
layer some sauce, cheese, noodle and continue. On top just put the sauce and
some mozarella and parmesan. I think theirs only calls for parmesan on top,
although I like adding extra and having it in all the cheese layers.
WHat I've also found, since we only cook for 2, is that you can get those
little tins at the grocery - 3 tins = 1 baking dish. The noodles about fit
perfectly, one tin gives us two lasagna dinners, and the other tins can be
frozen for a homemade lasagna dinner any time. It's a new favorite way to enjoy
lasagna, the food of the gods :)

(John Public/124200) You can make df lasagna with quick tofu cheese. Press a block of...

John Public@rss.iscabbs.com — Tue, 14 Feb 2012 04:29:00 -0600

You can make df lasagna with quick tofu cheese. Press a block of tofu, then
mash it up with about 3 tbsp miso, a little less tahini, minced garlic, 2 tsp
lemon juice or brown rice vinegar, some chopped parsley, and egg or df binder.
Add a wee bit of water as needed to make it gloppy like ricotta.  It cooks up
fine.

(MoonToad/124199) Actually, you can get low fat or higher fat ricotta, so it reall...

MoonToad@rss.iscabbs.com — Tue, 14 Feb 2012 04:02:00 -0600

Actually, you can get low fat or higher fat ricotta, so it really depends. 
I've never thought Ricotta to be a rich cheese, though, even the higher fat
version.

And, wait, you're making lasagna with a full bag of mozzarella for your SO, but
that won't cause problems yet cheese bread will?

(Aightball/124198) I love Ricotta in my lasagna...but sadly I can't have it (and no...

Aightball@rss.iscabbs.com — Tue, 14 Feb 2012 03:34:00 -0600

I love Ricotta in my lasagna...but sadly I can't have it (and no one makes a df
one yet) and it's too expensive for my budget to use for the dairy lasagna.

Cottage cheese in the lasagna is okay...I wouldn't use it myself but wouldn't
turn it down when I could have dairy. I prefer Ricotta instead, however.

Does using just Ricotta make it too rich? It seems to me (though it's been a
few years since I had Ricotta, of course) that it was a very rich cheese...

(Knightshade/124197) I'd never even heard of Teavana before this thread.... though ap...

Knightshade@rss.iscabbs.com — Tue, 14 Feb 2012 03:26:00 -0600

I'd never even heard of Teavana before this thread.... though apparently
there's several in area malls here.

Might swing by one, if just to confirm they've got far less stuff than what I
get at A Southern Season :)

(Bristow/124196) Actually Teavana isn't in all major malls in US. You need to go...

Bristow@rss.iscabbs.com — Tue, 14 Feb 2012 03:17:00 -0600

Actually Teavana isn't in all major malls in US.  You need to go to teavana.com
to check for your nearest store.  We just got one last fall and there is only
one in this major city.

(Guardian Angel/124195) I grew up with cheese in my lasagna. As an adult, I only make it...

Guardian Angel@rss.iscabbs.com — Tue, 14 Feb 2012 03:22:00 -0600

I grew up with cheese in my lasagna. As an adult, I only make it with Ricotta.
It's much creamier in texture, and is a better 'filling', imo.

(Oldfart/124194) I've never made lasagna. Would enjoy sometime making some. A fri...

Oldfart@rss.iscabbs.com — Tue, 14 Feb 2012 02:33:00 -0600

I've never made lasagna. Would enjoy sometime making some. A friend of mine
always replaces the riccota cheese with cottage cheese. Says it's really good.\

(Another Yossarian/124193) Actually, if you're near a major mall, you can stop by a Teavana...

Another Yossarian@rss.iscabbs.com — Mon, 13 Feb 2012 18:52:00 -0600

Actually, if you're near a major mall, you can stop by a Teavana store. 
They can make recommendations and let you smell the teas.  And if you really
want to be certain, they'll make you a cup to try.

(Aightball/124192) Curious: how do you guys make your lasagna? That's our V-Day mea...

Aightball@rss.iscabbs.com — Mon, 13 Feb 2012 17:40:00 -0600

Curious: how do you guys make your lasagna? That's our V-Day meal here (we're
pretty lowkey after all these years) and I thought about that putting ours
together tonight.

I made two, of course, a dairy and a non-dairy. For the dairy, since my SO is
kind of picky, it was just meat sauce (ground beef browned and drained,
seasoned with garlic and oregano) layered with mozzarella cheese and topped
with a bag of mozzarella cheese.

For the non-dairy, I spread plain non-dairy cream cheese on the noodles, then
the meat sauce and a combination of non-dairy mozzarella cheese and non-dairy
cheddar cheese (my choices are severly limited). I top it off with a bit of the
meat sauce, then more cheese.

I'll also get some roasted garlic bread at work (scratch made at work) and
we'll toast that in the oven with some butter on it. Because my SO is lactose
intolerant, he's been banned from the consumption of dairy products tomorrow
*laughs* and I won't make cheese bread just so he doesn't get sick from the
quanitity of dairy =).

(Bristow/124191) I use Teavana tea and I love it. My favorite straight black tea...

Bristow@rss.iscabbs.com — Mon, 13 Feb 2012 12:50:00 -0600

I use Teavana tea and I love it.  My favorite straight black tea is currently
the Copper Knot. Love it.  I am now a tea snob as I love the best loose teas
from the tea shop.

(Steppenwolf/124190) I shoulda mentioned that I didn't want other flavors horning in ...

Steppenwolf@rss.iscabbs.com — Mon, 13 Feb 2012 04:10:00 -0600

I shoulda mentioned that I didn't want other flavors horning in on it. I've got
some awesome herbal tea--cardamom cinnamon is my favorite--but I want nice,
plain, loose-leaf black tea. Not even bergamot--though that's what I go to when
the water is lukewarm or otherwise I have little to expect.

(John Public/124189) Visit a tea shop. They'll have like 50 different loose blends, a...

John Public@rss.iscabbs.com — Mon, 13 Feb 2012 03:56:00 -0600

Visit a tea shop. They'll have like 50 different loose blends, and the
hipsters let you try them free. Don't judge by smell alone.  As with dried
mushrooms, some teas smell awful dried but taste good when brewed.

I like the minty blends, and also the dark berry or black currant flavored
teas. Or consider adding fresh mint leaves to
Twinings/Barrys/Lipton/Mightyleaf brand teas.

(Aightball/124188) It's not loose leaf, but I LOVE Passion tea from Tazo! I know th...

Aightball@rss.iscabbs.com — Mon, 13 Feb 2012 03:33:00 -0600

It's not loose leaf, but I LOVE Passion tea from Tazo! I know they have some
other decafs as well, but Passion is the only one I buy. Check out Bigelow for
some great fruit teas as well. I don't remember the compnay, but my friend has
a good spicy tea (which I don't usually like); I'll try to get the brand next
time I'm over if anyone wants it.

(The After Party/124187) Decaf

The After Party@rss.iscabbs.com — Sun, 12 Feb 2012 19:01:00 -0600

Decaf

  I 3rd decaf earl grey. great stuffl.

  Any other decaf recommendations? I have Green Tea Decaf and Orange
  spice. What else is good? (I don't know how ot narrow it down or descibe
  'good').

(Another Yossarian/124186) I'll agree with Xenos. Earl grey is my favorite kind of tea to ...

Another Yossarian@rss.iscabbs.com — Sun, 12 Feb 2012 17:37:00 -0600

I'll agree with Xenos.  Earl grey is my favorite kind of tea to begin with and
the decaf tastes just like the regular to me.

(Xenos/124185) I have better luck with decaf earl grey, if you like earl grey. ...

Xenos@rss.iscabbs.com — Sun, 12 Feb 2012 02:23:00 -0600

I have better luck with decaf earl grey, if you like earl grey. The bergamot
disguises the decaf flavour.

(Steppenwolf/124184) Anyone know of a good-tasting decaf loose-leaf black tea?

Steppenwolf@rss.iscabbs.com — Sat, 11 Feb 2012 15:49:00 -0600

Anyone know of a good-tasting decaf loose-leaf black tea?

Here, I'll break that down into bullet points for easy parseability:
The tea must be:
1) Black
2) Decaffeinated
3) Loose-leaf
4) Good-tasting

It wouldn't surprise me if none exists, since obviously you have to do THINGS
to black tea to make it decaffeinated. I have some pu-er tea which is close,
but the fermentation adds a very different taste.

(Mama K/124183) Sraosa> You're definitely not the only one. Whether it's bottl...

Mama K@rss.iscabbs.com — Sat, 11 Feb 2012 04:42:00 -0600

Sraosa>  You're definitely not the only one.  Whether it's bottled or filtered
or straight from the faucet, water gives me acid reflux like nobody's business.

(Nightspawn/124182) Peccavimus> I've had good luck going to an asian grocery and tel...

Nightspawn@rss.iscabbs.com — Sat, 11 Feb 2012 04:24:00 -0600

Peccavimus> I've had good luck going to an asian grocery and tell them I'm
wanting sushi grade fish. Freshest fish you'll ever eat out in these parts.

(Oldfart/124181) Sraosa, what is the source of your water?? Is it bottled or is i...

Oldfart@rss.iscabbs.com — Sat, 11 Feb 2012 03:02:00 -0600

Sraosa, what is the source of your water?? Is it bottled or is it tap water??
The city water we have isn't the best & azza result, my intestines burn onna
regular basis. But on the other hand, I have very sensitive insides to begin
with.

(Sraosa/124180) In case anyone's wondering the result of the hotly-contested fat...

Sraosa@rss.iscabbs.com — Fri, 10 Feb 2012 19:16:00 -0600

In case anyone's wondering the result of the hotly-contested fate of the Day 4
Chinese Food - had it for dinner about 5 hours ago, and the only thing wrong
with me is a sinus headache, which I've had for days and I'm nearly positive
had nothing to do with dinner.  Sensitive constitution, and even the *lightest*
food poisoning has laid me out within about 3 hours (like, one spit-out bite of
spoiled chicken).  I nuked the hell out of it, and I'm none the worse for wear.

Now, tomorrow I get Mexican food.  My digestive system must love me.  *takes
zantac*

By the way, does anyone else get heartburn from drinking a lot of water?  (*see
"zantac" above)  I drank about 60 oz today, and the heartburn is killing me.
It's been happening for years, as I've tried to replace soda with water.
Ironically, I don't get heartburn from caffeinated soda, but I do from good old
fashioned water.  Go figure.

(Dugie/124179) "Is it necessary to declare trace ingredients?

Dugie@rss.iscabbs.com — Fri, 10 Feb 2012 09:21:00 -0600

"Is it necessary to declare trace ingredients?
Answer: It depends on whether the trace ingredient is present in a significant
amount and has a function in the finished food. If a substance is an incidental
additive and has no function or technical effect in the finished product, then
it need not be declared on the label. An incidental additive is usually present
because it is an ingredient of another ingredient. Sulfites are considered to
be incidental only if present at less than 10 ppm. 21 CFR 101.100(a)(3)

How are spices, natural flavors or artificial flavors declared in ingredient
lists?
Answer: These may be declared in ingredient lists by using either specific
common or usual names or by using the declarations "spices," "flavor" or
"natural flavor," or "artificial flavor."
"INGREDIENTS: Apple Slices, Water, Cane Syrup, Corn Syrup, Modified Corn
Starch, Spices, Salt, Natural Flavor and Artificial Flavor"
However, products that are spices or spice blends, flavors or colors must list
each ingredient by name. FD&C Act 403(i)(2). 21 CFR 101.22(h)(1)"

....from www.fda.gov

(Rian/124178) You mean like "corn sugar"? heh Those ads seem to have not l...

Rian@rss.iscabbs.com — Fri, 10 Feb 2012 07:39:00 -0600

You mean like "corn sugar"?  *heh*  Those ads seem to have not lasted long
though; I guess the backlash was too much?  Does anyone know?

I've wondered the same thing though, with various products.  The one I've
always noticed was "spices" just listed generically.  I wonder if it has to do
with trade secrets, etc., not least because I've wanted to know specific spices
sometimes in order to try dupicating something on my own - without the
preservatives, of course.  Which was my whole reasoning for wanting to know
which spices were generically listed.

(Sparky/124177) FDA trickiness. They also get to rename ingredients once offici...

Sparky@rss.iscabbs.com — Fri, 10 Feb 2012 07:20:00 -0600

FDA trickiness.  They also get to rename ingredients once officially determined
they are bad for you.

(Rick Jenkins/124176) How come some products, like soda, are allowed to not list all t...

Rick Jenkins@rss.iscabbs.com — Fri, 10 Feb 2012 07:15:00 -0600


How come some products, like soda, are allowed to not list all their
ingredients on the product label? They put water, sugar, and "natural flavors",
for example.

(Miser/124175) Sparky>

Miser@rss.iscabbs.com — Fri, 10 Feb 2012 03:10:00 -0600

Sparky>
If it's French cuisine, they may even be talking about thinner steaks.  I
haven't dined at a lot of French restaurants but the ones I have had much
thinner cuts than the typical 3/4".

(Knightshade/124174) Feb 9, 2012 16:34 from Rick Jenkins

Knightshade@rss.iscabbs.com — Fri, 10 Feb 2012 02:39:00 -0600


Feb 9, 2012 16:34 from Rick Jenkins

I assumed the resturants that put a disclaimer on their menu about not
undercooking meat do it beacuse they're afraid of getting sued by someone
"getting sick from eating undercooked meat".




That's an entirely different topic.



The subject was ones that warn you not to OVERCOOK the meat.


Ie: We normally do not cook our steaks past medium rare to insure optimal
flavor.  We can not guarantee the quality test experience you expect from us if
you request your meat be cooked to a greater doneness.



that's there so when you ask them to burn your $45 dry aged steak by asking for
it medium well they can tell you to fuck off when you want it taken off your
bill because you got it as overcooked and nasty as you requested.

(plus maybe just maybe it'll encourage someone to take off their prissy pants
and order it to a correct level of doneness)

(SledgeHammer/124173) I know of several individuals who have been consuming raw beef f...

SledgeHammer@rss.iscabbs.com — Thu, 09 Feb 2012 21:00:00 -0600

I know of several individuals who have been consuming raw beef for several
years now, with excellent results from a gastrointestinal perspective. They are
finding that their chronic disorders are best managed in this fashion.

An even more unusual subset consumes "high" meat- fermented, not putrefied.
It's similar to, but different from, dry aging; the end results are similar,
although certainly high meat has a much greater bacterial concentration.

Traditional cured salami is similar, fermented and dried over the course of 9
months, and sometimes more.

(John Public/124172) Meat glue. Yum! It's really no different than a ground beef smoo...

John Public@rss.iscabbs.com — Thu, 09 Feb 2012 17:56:00 -0600

Meat glue. Yum! It's really no different than a ground beef smoothie.  Meat
product is meat product.  What? You gotta a problem with free market or
sumpin'? Or yous one of those Northeast librils who thinks meat is only sliced
from fresh killed wild animals?

(MoonToad/124171) Why would you microwave steak to begin with? I'm not talking ab...

MoonToad@rss.iscabbs.com — Thu, 09 Feb 2012 16:38:00 -0600

Why would you microwave steak to begin with?  I'm not talking about reheating
food.

(Steppenwolf/124170) I'm no expert, but by the time you've managed to get the center ...

Steppenwolf@rss.iscabbs.com — Thu, 09 Feb 2012 16:32:00 -0600

I'm no expert, but by the time you've managed to get the center to 165, aren't
you going to be pretty well-done in the rest of the meat?

(KAM/124169) And, again, if you heat the entire product to 165 for 15 seconds...

KAM@rss.iscabbs.com — Thu, 09 Feb 2012 16:30:00 -0600


And, again, if you heat the entire product to 165 for 15 seconds, that bacteria
is destroyed. Easy enough to check the temp at the center of the food.

(MoonToad/124168) Right, I'm not talking about a whole solid steak. You're suppos...

MoonToad@rss.iscabbs.com — Thu, 09 Feb 2012 16:27:00 -0600

Right, I'm not talking about a whole solid steak.  You're supposed to cook
ground beef until there is no pink in it, because of the bacteria that gets
mixed in with it.  This frankensteak has the same issues, surface bacteria
getting mixed into the center of it.

(KAM/124167) No, it's not unsafe if you don't cook it "completely well done."...

KAM@rss.iscabbs.com — Thu, 09 Feb 2012 16:24:00 -0600


No, it's not unsafe if you don't cook it "completely well done." It's unsafe if
you don't cook it to at least 165. Which, I posted earlier, if you do for 15
seconds, it kills just about every bit of bacteria. 15 seconds isn't going to
turn a medium-well steak into well done, but it will bring it to the
temperature to destroy bacteria.

I don't see anything gross about it, though. It's a natural food product that,
when properly prepared, is perfectly safe to eat.

(MoonToad/124166) This is gross

MoonToad@rss.iscabbs.com — Thu, 09 Feb 2012 15:55:00 -0600

This is gross

http://consumerist.com/2012/02/whats-on-the-menu-the-chefs-specially-smushed-to
gether-meat-glue-steak.html

http://tinyurl.com/6v8evzw

It's also unsafe if you don't cook it completely well done.

(Sparky/124165) I think it's 10 seconds a side on extremely high, from some fren...

Sparky@rss.iscabbs.com — Thu, 09 Feb 2012 14:47:00 -0600

I think it's 10 seconds a side on extremely high, from some french cuisine
maestro.  I forget whose advice it is that made him famous, but it always
stayed with me.  Since I'm a bad broiler of things I should ideally be the one
to see how well this works on stovetop.  On very high.  I think they're of
standard thickness, too, so like 3/4 of an inch?

(Aightball/124164) once upon a time, I was told the minimum cooking required for a ...

Aightball@rss.iscabbs.com — Thu, 09 Feb 2012 13:42:00 -0600

once upon a time, I was told the minimum cooking required for a steak was 30
seconds per side: enought to sear off the bacteria. Now, I don't know if that's
true, as it seems risky to me, but I'm a medium well person. I can't stand to
have my meat still moo-ing when it come to my table. *shudder*

(Sparky/124163) Except you have to speak in the language that will register with...

Sparky@rss.iscabbs.com — Thu, 09 Feb 2012 13:21:00 -0600

Except you have to speak in the language that will register with them.  If you
want medium-rare, ask for rare.  You know no one will bring it to you
completely raw except in Europe.

(Peccavimus/124162) I don't find it at all odd that a professional chef would have a...

Peccavimus@rss.iscabbs.com — Thu, 09 Feb 2012 12:04:00 -0600

I don't find it at all odd that a professional chef would have an opinion about
how to cook meat.  I'd find it very, very odd if he didn't.

(Sparky/124161) Oh no, here we go again! Since someone already let the "K" word...

Sparky@rss.iscabbs.com — Thu, 09 Feb 2012 11:57:00 -0600

Oh no, here we go again!  Since someone already let the "K" word out of the bag
I'll go ahead ane mention as I was browsing slow cooking formulas and
possibilities, I stumbled upon the Brunswick stew that had gotten this room
quite worked up some months back.  It does ask for canned tomatoes, but not one
trace of ketchup.  It made no mention of canned chicken either in favor of
fresh, but it allows for pre-prepared chopped ham.  Moreover, it also calls for
a generous quantity and variety of veggys (okra, corn and something else I
forget)!

Sounds a bit southern now in character, come to think of it.

(Ebauchon/124160) Pecc> Most commercial freezers (at least in my experience in the...

Ebauchon@rss.iscabbs.com — Thu, 09 Feb 2012 11:45:00 -0600

Pecc> Most commercial freezers (at least in my experience in the restaurant
industry) hover around 0-10 degrees.

Raw/undercooked disclainmer: Those are required by health codes. Restaurants
would never voluntarily put something on their menu that says, "Oh, by the way,
you might get sick from eating the food we serve."

(Rick Jenkins/124159) I assumed the resturants that put a disclaimer on their menu abo...

Rick Jenkins@rss.iscabbs.com — Thu, 09 Feb 2012 11:34:00 -0600


I assumed the resturants that put a disclaimer on their menu about not
undercooking meat do it beacuse they're afraid of getting sued by someone
"getting sick from eating undercooked meat".

(Mr Tinkertrain/124158) I eat steak with ketchup. :D

Mr Tinkertrain@rss.iscabbs.com — Thu, 09 Feb 2012 11:32:00 -0600

I eat steak with ketchup. :D

(Peccavimus/124157) Ebauchon> Do you happen to know the temperature of an average c...

Peccavimus@rss.iscabbs.com — Thu, 09 Feb 2012 11:27:00 -0600

Ebauchon>  Do you happen to know the temperature of an average commercial
freezer?  -4F doesn't seem unlikely, but I sincerely doubt that mine gets down
to -31!  :)

(Ebauchon/124156) Tuna labeled "Previously frozen" does not equate to being frozen...

Ebauchon@rss.iscabbs.com — Thu, 09 Feb 2012 11:09:00 -0600

Tuna labeled "Previously frozen" does not equate to being frozen to the temps
required to kill parasites. The USDA has defined periods of time that seafood
must be frozen at different temperatures to kill parasties. Fish must be frozen
at -4F for 7 days to pass parasite destruction standards, or it can be frozen
to -31 and held at that temp for 15 hours, or it can be frozen to -31 and then
held at -4 for an additional 24 hours.

(Sraosa/124155) Gordon Ramsay always gets a little weird about how meat "should"...

Sraosa@rss.iscabbs.com — Thu, 09 Feb 2012 10:54:00 -0600

Gordon Ramsay always gets a little weird about how meat "should" be cooked, or
what makes it "perfect," but if a customer wanted his steak well-done, he would
do it (and has, on his shows).

(Smoke Eater/124154) Yes, KS, but some chefs are primadonnas in different ways. I sa...

Smoke Eater@rss.iscabbs.com — Thu, 09 Feb 2012 10:46:00 -0600

Yes, KS, but some chefs are primadonnas in different ways.  I saw one berate a
customer for ordering a steak medium.  Not medium well....medium.

(KAM/124153) I recently ordered a steak, asked for it medium. It came back we...

KAM@rss.iscabbs.com — Thu, 09 Feb 2012 10:24:00 -0600


I recently ordered a steak, asked for it medium. It came back well done. I
ordered another one medium rare. It also came back well done. Either the chef
incompetent, too busy to notice, or is an asshole.

Doesn't matter to me, the restaurant ruined two of their own steaks and lost a
entire meal that evening. I may give them another chance in the future.

(Peccavimus/124152) Different people like different things. But some of them are wr...

Peccavimus@rss.iscabbs.com — Thu, 09 Feb 2012 10:17:00 -0600

Different people like different things.  But some of them are wrong.  ;)

(Knightshade/124151) Oh, by all means, if they prefer burnt food they should eat it. ...

Knightshade@rss.iscabbs.com — Thu, 09 Feb 2012 10:11:00 -0600

Oh, by all means, if they prefer burnt food they should eat it.  But don't
accuse the cook of burning something if you order it that way.

(Smoke Eater/124150) There is a bit of dispute about that. Different people like dif...

Smoke Eater@rss.iscabbs.com — Thu, 09 Feb 2012 10:06:00 -0600

There is a bit of dispute about that.  Different people like different things.
While you or I would not eat a well-done steak, others would, and they'd like
it.  It doesn't make them wrong.

(Knightshade/124149) If they're cooking it medium well they're ALREADY burning it.

Knightshade@rss.iscabbs.com — Thu, 09 Feb 2012 09:51:00 -0600

If they're cooking it medium well they're ALREADY burning it.

(John Public/124148) Eh, I was talking about tuna steaks, not sushi. I agree it's ho...

John Public@rss.iscabbs.com — Thu, 09 Feb 2012 09:36:00 -0600

Eh, I was talking about tuna steaks, not sushi.  I agree it's horse shit, but
it ain't coming from me. I see more and more restaurants have cranky jerk
disclaimers at the bottom of their menus, which say something like, "our meat
is prepared to the highest quality, and we refuse to overcook our meat.  if
you find it too rare for your tastes, that's your problem, and perhaps you
should consider dining elsewhere."

I'm not kidding. You get a lecture when you open the menu about how you're
supposed to order food. I've also heard of bitchy passive agressive chefs who
are asked to cook steaks medium well, so they burn it intentionally.

(Sparky/124147) There is nothing new about the rare-is-better trend either, as i...

Sparky@rss.iscabbs.com — Thu, 09 Feb 2012 09:36:00 -0600

There is nothing new about the rare-is-better trend either, as it's been around
before the advent of formalized food preparation via a kitchen.  Cooking over
an outside fire doesn't count.  Just most of us doing like things rubberized,
and if that's considered taking a risk, then it is.

(Smoke Eater/124146) It isn't about what you're 'supposed' to eat. It's about what y...

Smoke Eater@rss.iscabbs.com — Thu, 09 Feb 2012 09:33:00 -0600

It isn't about what you're 'supposed' to eat.  It's about what you like.  I eat
sushi because I like it, not because I have some need to prove manliness or
whatever that happy horse shit is.  I think someone got up on the wrong side of
the bed....

(Sparky/124145) Your chances for a good sushi experience are higher if you're by...

Sparky@rss.iscabbs.com — Thu, 09 Feb 2012 09:25:00 -0600

Your chances for a good sushi experience are higher if you're by some large
body of water.  Inland, you are taking a higher risk.

(John Public/124144) I prefer my tuna seared, with blackened spices.

John Public@rss.iscabbs.com — Thu, 09 Feb 2012 09:12:00 -0600

I prefer my tuna seared, with blackened spices.
I personally don't like rare tuna. I don't care if I'm supposed to eat
everything hyper-rare these days, because that's the new new. Hyper-rare meat
reminds me of a cross between cat food and gristle. I don't have confidence
issues, nor do I need to project my manliness, so cook it thankyouverymuch.

(Knightshade/124143) Well, the local grocery chains (the nicer ones anyway) also spec...

Knightshade@rss.iscabbs.com — Thu, 09 Feb 2012 09:12:00 -0600

Well, the local grocery chains (the nicer ones anyway) also specifically label
their sashimi grade fish (and certainly sell the other kind too)

I wanna say we just use some olive oil, lemon juice, salt and pepper...maybe a
little garlic... to marinate them for a bit... then right on the grill for like
2-3 minutes a side depending on thickness

(Peccavimus/124142) I'm not insanely paranoid; I'll eat sushi at a restaurant, even,...

Peccavimus@rss.iscabbs.com — Thu, 09 Feb 2012 09:05:00 -0600

I'm not insanely paranoid; I'll eat sushi at a restaurant, even, which when you
think about it is a rather leery proposition at the best of times.  Hell, i've
eaten sushi at a *mall*.

Thanks for the information.  Aparently one can even buy "pre-frozen" tuna
steaks, which I remember seeing but didn't realize was advertising "dead
parasites" rather than "not very fresh."

(Knightshade/124141) Sashimi grade tuna can be eaten raw- so lightly cooked should be...

Knightshade@rss.iscabbs.com — Thu, 09 Feb 2012 09:00:00 -0600

Sashimi grade tuna can be eaten raw- so lightly cooked should be just fine.

If you're even more insanely paranoid than that freezing at cold temps (-4 or
-31 depending if you trust the europeans or americans more on the topic) for 24
hours will kill any parasites.

(Peccavimus/124140) I do wonder if anyone has any knowledge about what kind of tuna ...

Peccavimus@rss.iscabbs.com — Thu, 09 Feb 2012 08:58:00 -0600

I do wonder if anyone has any knowledge about what kind of tuna steaks are safe
to eat rare.  I'm actually asking for information, not reassurance, so if
someone has a notion I'd like to hear it.

Google searches are inconclusive, by the way, as some say "never eat tuna
undercooked at all," which others say is excessive and you're safe if it's
fresh frozen and thawed in cold water before cooking.

(Oldfart/124139) My rpoblem is I load my freezer down with food and don't use it....

Oldfart@rss.iscabbs.com — Thu, 09 Feb 2012 06:09:00 -0600

My rpoblem is I load my freezer down with food and don't use it. Easier to buy
fresh. I am also a care giver 7 months out of the year for my mom. Still have
stuff in the freezer from last summer that I either need to eat por pitch.

(Sparky/124138) I know what you mean there. If I planned it right and went to t...

Sparky@rss.iscabbs.com — Thu, 09 Feb 2012 06:09:00 -0600

I know what you mean there.  If I planned it right and went to the store on the
day where I happened to see a nice little fillet of something that's ideal at
its freshest, I would make every effort to make it the same day, the day after
at the latest, in order to not condemn it to the freezer.  But if you made too
much of something and you're fed up of eating it, anticipating that and
freezing ahead of time is still better than tossing it.

(MoonToad/124137) I would be happier to not have to freeze all my meat before cook...

MoonToad@rss.iscabbs.com — Thu, 09 Feb 2012 06:01:00 -0600

I would be happier to not have to freeze all my meat before cooking it (having
a fresh steak or lamb chop is so much nicer than from frozen, and the same with
fish) but I can't always do that, as it's much cheaper to buy my every day meat
in bulk and freeze it.  So I just make sure that i have a few days of meat
dishes from fresh and freeze the rest of it.  Nothing after 3 days of buying
it, and I will try to get some very fresh meat from the farmer's market when I
can and use that for a meal if I can.  It really tastes so much better than
meat that has been frozen for a couple months or even many weeks.

(MoonToad/124136) If they are tossing a lot of baking soda into food, you'd know i...

MoonToad@rss.iscabbs.com — Thu, 09 Feb 2012 05:57:00 -0600

If they are tossing a lot of baking soda into food, you'd know it.  It has a
distinct flavor.  Even making a mistake in baking cookies, if you have a recipe
with a teaspoon of baking powder and you sub a teaspoon of baking soda you can
really  taste the difference.

Well, not so much flavor, but it makes it have a very different mouth feel
(almost salty).

(Sparky/124135) I'm always amazed by the fact people don't take fuller advantage...

Sparky@rss.iscabbs.com — Thu, 09 Feb 2012 05:55:00 -0600

I'm always amazed by the fact people don't take fuller advantage of their
freezers.  They have this unique ability (with the exception of potatoes and
bananas) to suspend the life expectancy of food you have created with your own
hard labor.  Make a batch of something curry or another, and discover after
having leftovers of it once, a few days after having made it, decide you're
sick of it for now, freeze and then revive it some weeks later with renewed
enthusiasm.  Doesn't take much planning, very doable, and less waste.

(Oldfart/124134) My insides are sensitive. Am sure at the Chinese Buffet pace I w...

Oldfart@rss.iscabbs.com — Thu, 09 Feb 2012 05:01:00 -0600

My insides are sensitive. Am sure at the Chinese Buffet pace I was at yesterday
it was an ingredient that they added to the food. The think is tho when I got
back..I also felt billious..Around here we also have Fortune Cookie. Chinese
fast food. The Chinese students at the local University warned me to stay away
from the seafood dishes..I didn't heed the warning & I got food poisoning..that
was 18 years ago & I haven't been back since..Yet I go to Culver's regularly &
I am fine..

(John Public/124133) If I learned anything in college it's that the refrigerator ruin...

John Public@rss.iscabbs.com — Thu, 09 Feb 2012 04:45:00 -0600

If I learned anything in college it's that the refrigerator ruins food.  Leave
it out on the coffee table overnight, eat some the next morning, and some more
when you get home from class. When you discover the leftovers 4 days later on
trash night, finish it off. :)

(Aightball/124132) A friend of mine who spent YEARS in the restaurant business eats...

Aightball@rss.iscabbs.com — Thu, 09 Feb 2012 04:35:00 -0600

A friend of mine who spent YEARS in the restaurant business eats things for one
week. After a week she can tell it's starting to spoil. As she always tells me:
"in the restaurant business, you date things on the day you make them. A week
later, they get tossed." So, if a week is okay for the restaurant, it's
unlikely anything's going to hurt you after 3-4 days.

The Chinese places we go to are fantastic. Their buffet is always fresh, the
take out is made to order, etc. I always eat on it for about three days with no
problem. The place we eat in in Ames is also fantastic and we've never had a
problem there, either. No overly full feeling, no illness, just that in about
two hours we were hungry again for some reason.

(KAM/124131) If you just suffered general "distress", then you were probably ...

KAM@rss.iscabbs.com — Thu, 09 Feb 2012 03:57:00 -0600


If you just suffered general "distress", then you were probably sensitive to an
ingredient used in one of the dishes. Narrow it down and learn to avoid it. For
a few years, I couldn't tolerate any beef that was cooked less than well done.
Within an hour I was sitting in the bathroom. Very sad for me since I've always
enjoyed a good medium-rare steak. I think I'm pretty much over that now,
although as a result I do eat a lot less steak.

I seriously doubt it was any sort of food-bourne illness. One that would cause
you to have a reaction within an hour would be serious enough that almost
everybody would have been affected by it, and probably would have been reported
in local media along with a full shut-down of the restaurant by the health
department and a complete top-to-bottom cleaning and a full inspection before
the facility could reopen. In general, it takes around 24 hours for a
food-bourne illness to start causing effects in people, more typically 3-4
days.

There's also the possibility that whatever bothered you, you already had, and
it unfortunately made its presence known around meal time. Although, it could
again have been an ingredient in something that caused the issue to be brought
to your attention.

(Sparky/124130) Buffets (esp. the cheap Chinese ones) are something I stay away ...

Sparky@rss.iscabbs.com — Thu, 09 Feb 2012 03:47:00 -0600

Buffets (esp. the cheap Chinese ones) are something I stay away from in
general, and your point illustrates mostly why.  I don't know if that rumor of
their also dumping a bunch of baking soda to make their customers prematurely
full is true or not, but my experiences in the past have always left me with
that mysteriously leaden feeling after only having consumed a modest amount. 
The all-you-can-eat idea is also a bit sickening, when you imagine packing such
large quantities of food into a single person, all at once.

But from a health standpoint and simple peace of mind, I'd go to a sit-down
diner with a menu if I got to choose.  There is a suspect Asian Buffet nearby
here and so far, 3 people I know have already suffered gastric distress *heh*
Cooking your own food around here is the most palatable option.  Makes you more
creative, too. :)

(Oldfart/124129) I made vegetable beef soup a week ago Tuesday in the crockpot. I...

Oldfart@rss.iscabbs.com — Thu, 09 Feb 2012 01:39:00 -0600

I made vegetable beef soup a week ago Tuesday in the crockpot. I got 10-12
servings out of it over the course ofva week with no ill effects while it sat
in the fridge. Finished it off Wednesday night. On the other hand, a friend
stopped and treated me to the local chinese buffet & within an hour of
consumption I started having intestinal upset. Will stick with my own cooking.
First time in over a year I had been there. The next visit will be longer than
that to the Chinese place..

(Sraosa/124128) Upside is, I get sick, I only have to get through Saturday at wo...

Sraosa@rss.iscabbs.com — Wed, 08 Feb 2012 21:16:00 -0600

Upside is, I get sick, I only have to get through Saturday at work, and my
coach will understand, "Yesterday's lunch didn't agree with me..."  I've eaten
food that was prepared a week and a half before in a crockpot that was
uncovered in a typical refrigerator without any ill effects.  I think I'll
live.

(Sraosa/124127) I've had food on day 3 before with no issues whatsoever, from th...

Sraosa@rss.iscabbs.com — Wed, 08 Feb 2012 21:14:00 -0600

I've had food on day 3 before with no issues whatsoever, from this restaurant.
I don't think day 4 in a cold fridge (work fridges, very cold to accomodate
frozen food and insulated bags).  The only problem I've ever had from this
place was that they like to switch real and fake crab meat around, and I'm
allergic to shellfish, but no other issues.

I think I'll risk it.

(Rick Jenkins/124126) I regularly eat preapred food that has been in the fridge for 4-...

Rick Jenkins@rss.iscabbs.com — Wed, 08 Feb 2012 19:52:00 -0600


I regularly eat preapred food that has been in the fridge for 4-5-6 days as
long as it still smells normal. I am also never sick. Can't speak for someone
in the Chinese resturant kitchen spitting in your food, but if it smells ok and
you heat it up in the microwave, eat up.

(KAM/124125) Assuming that there was any bacteria there to begin with which w...

KAM@rss.iscabbs.com — Wed, 08 Feb 2012 19:19:00 -0600


Assuming that there was any bacteria there to begin with which was creating
enough levels of toxins to overcome most human being's immune systems. THe
human body is a pretty durable organism, by and large.

(Peccavimus/124124) KAM's right. But it won't necessarily kill off any toxins *alre...

Peccavimus@rss.iscabbs.com — Wed, 08 Feb 2012 18:51:00 -0600

KAM's right.  But it won't necessarily kill off any toxins *already* created. 
At least you'll limit any potential food poisoning to one day rather than three
or four that way.

(KAM/124123) Reheat the food to 165 degrees for 15 seconds. The blitz will ki...

KAM@rss.iscabbs.com — Wed, 08 Feb 2012 18:18:00 -0600


Reheat the food to 165 degrees for 15 seconds. The blitz will kill off nearly
any bacteria hanging around.

(Aightball/124122 Forum Moderator) Ahem. I understand everyone has an opinion; that's fine. Just st...

Aightball@rss.iscabbs.com — Wed, 08 Feb 2012 17:19:00 -0600

Ahem. I understand everyone has an opinion; that's fine. Just state it civilly
and if you're going to get graphic and increasingly mean, step back and think
before you post. You don't have to tell us five times why something might be
bad. Answer the question politely and move on, please.

(Peccavimus/124121) Sorry for answering your question. I always forget that you don...

Peccavimus@rss.iscabbs.com — Wed, 08 Feb 2012 17:04:00 -0600

Sorry for answering your question.  I always forget that you don't like to have
your questions actually *answered.*  Perhaps we need a mark of punctuation for
that.

(Sraosa/124120) Good lord. We get it already. You wouldn't eat it.

Sraosa@rss.iscabbs.com — Wed, 08 Feb 2012 17:04:00 -0600

Good lord.  We get it already.  You wouldn't eat it.

(Peccavimus/124119) Salads are actually one of the least safe things you can order i...

Peccavimus@rss.iscabbs.com — Wed, 08 Feb 2012 16:58:00 -0600

Salads are actually one of the least safe things you can order in a restaurant,
actually.  It's easily contaminated.

Tolerance of spiciness has nothing to do with food poisoning, of course.  Don't
mistake indigestion for food poisoning; one is unpleasant, the other makes you
miss three days of sleep because you're crouched in the bathroom deciding if
you'd rather mop up puke or shit, because they're both happening, and they're
both happening right *NOW*.

Just saying.

(Sparky/124118) I'm as finicky and "Monkish" about the hands and the cleanliness...

Sparky@rss.iscabbs.com — Wed, 08 Feb 2012 16:54:00 -0600

I'm as finicky and "Monkish" about the hands and the cleanliness and pretty OCD
about it, but at the same time I have also had the pleasure of parttaking in
street snacks in the heart of third worldliness and built up quite the
immunity.  If it's been tampered with or I have reason to suspect as much, I
may cut my losses.  If it's just aging but otherwise fine (especially if made
at home) it stays!
I have a cousin with a pretty delicate constitution who can stand limited
amounts of spiciness and is prone to getting food poisoning from salads, so go
figure.

(Peccavimus/124117) Probably. Four days in a fridge probably isn't going to make yo...

Peccavimus@rss.iscabbs.com — Wed, 08 Feb 2012 16:46:00 -0600

Probably.  Four days in a fridge probably isn't going to make you terribly
sick.  Assuming, of course, there wasn't someone in that kitchen in the Chinese
restaurant with unwashed hands who stuck a thumb in your food at some point
*after* it was cooked, adding a few bacteria from the shit under his thumbnail
to the Mu Shu, which would have gone unnoticed if eaten immediately but now has
had three full days in a cool, dark environment to establish a colony . . . a
swarming, tasteless, odorless colony of tiny mindless bacteria, all pumping out
range of toxins, just waiting to be introduced to a nice wet warm stomach.

But I'm sure it'll be fine.  Enjoy!  Chihaole!

(Sparky/124116) heh I think most of us are hardier than that, and while I don'...

Sparky@rss.iscabbs.com — Wed, 08 Feb 2012 16:44:00 -0600

*heh* I think most of us are hardier than that, and while I don't advocate
something health hazardous, the frugal side of me also has to speak out.  I
love chinese leftovers and resuscitating them creatively.

(Peccavimus/124115) You can neither taste nor smell most of the bacteria that cause ...

Peccavimus@rss.iscabbs.com — Wed, 08 Feb 2012 16:43:00 -0600

You can neither taste nor smell most of the bacteria that cause food poisoning.

When vomit and liquid shit are shooting out in opposite directions at the same
time, you might be willing to pay $10 not to experience that.

(Sparky/124114) You could do the sniff test first and see if you get any clues t...

Sparky@rss.iscabbs.com — Wed, 08 Feb 2012 16:41:00 -0600

You could do the sniff test first and see if you get any clues there. 
Otherwise fur will not grow within the first week :)  If your fridge is
reliable it should be fine.

I also keep things around longer than most.

(Sraosa/124113) I'll probably sample it and see if it tastes normal. If so, I'l...

Sraosa@rss.iscabbs.com — Wed, 08 Feb 2012 16:40:00 -0600

I'll probably sample it and see if it tastes normal.  If so, I'll take my
chances.  If not, I'll toss it.

(Sraosa/124112) Well, it was never opened, and I'm usually the same way, but tha...

Sraosa@rss.iscabbs.com — Wed, 08 Feb 2012 16:40:00 -0600

Well, it was never opened, and I'm usually the same way, but that's $10 right
there.

(Peccavimus/124111) Depends on your definition of "okay." I wouldn't eat it for aes...

Peccavimus@rss.iscabbs.com — Wed, 08 Feb 2012 16:38:00 -0600

Depends on your definition of "okay."  I wouldn't eat it for aesthetic reasons
if nothing else.

Having had food poisoning, my general tendency is not to gamble three days of
missed work and misery on the possibility that I might save a few bucks by
scarfing something that'll be nasty anyway after sitting for several days.

(Sraosa/124110) I bought Chinese at work yesterday. Out sick today and tomorrow...

Sraosa@rss.iscabbs.com — Wed, 08 Feb 2012 16:33:00 -0600

I bought Chinese at work yesterday.  Out sick today and tomorrow.  VERY cold
fridges.  Should be okay Friday, right?

(Rick Jenkins/124109) The stuff I make in the crock pot is always pretty good, but see...

Rick Jenkins@rss.iscabbs.com — Wed, 08 Feb 2012 16:13:00 -0600


The stuff I make in the crock pot is always pretty good, but seems to cook way
too fast (even on low). I recently put a pork butt in there and after maybe six
hours on low it was falling off the nbone and the bone itself was falling
apart.

(Distant Horizon/124108) I've barely scratched the surface with my crockpot, but it'll do...

Distant Horizon@rss.iscabbs.com — Wed, 08 Feb 2012 13:37:00 -0600

I've barely scratched the surface with my crockpot, but it'll do a nice roast
(I usually sear on all sides with a frying pan first); hamburger vegetable soup
; ham & pinto beans...

Everything I do in the crockpot either gets started in the morning before I
leave for work, or started in the evening to be ready around breakfast time
(though I have never done breakfast foods in said pot).

Never had the five settings either, but I imagine they'll be useful for making
something finish cooking at just the right time.  Low sometimes lets me down
when I get home from work to find potatoes still hard.

(Sparky/124107) I guess I haven't as yet imagined all its possibilities. I'm st...

Sparky@rss.iscabbs.com — Wed, 08 Feb 2012 11:19:00 -0600

I guess I haven't as yet imagined all its possibilities.  I'm still in awe of
leaving something unattended to cook itself, unsupervised enough I might leave
the house with it on, or sleep :)

(Aightball/124106) Something I made for dinner today and is quite tasty.

Aightball@rss.iscabbs.com — Wed, 08 Feb 2012 09:09:00 -0600

Something I made for dinner today and is quite tasty.

Take two large baking potatoes, peel and chop. Add to a pan with a drizzle of
olive oil in it (already heated). Season one large boneless, skinless chicken
breast with choice of seasoning (or two small...I used a breast from Fareway,
so it's enough for two people) and place on top of potatoes. Drizzle a bit more
olive oil over the chicken and put the lid on. I cooked mine on an electric
stove for 45 minutes on setting 4.5 and it was tender and perfectly done.

(Sraosa/124105) Also depends on how quickly you want something cooked. If you c...

Sraosa@rss.iscabbs.com — Wed, 08 Feb 2012 09:09:00 -0600

Also depends on how quickly you want something cooked.  If you can cook it
overnight, use low.  If you need it in 6 hours, go with high.

(Dazed/124104) Sparky Crockpot>> it really depends on the recipe on if/when you...

Dazed@rss.iscabbs.com — Wed, 08 Feb 2012 09:04:00 -0600

Sparky Crockpot>> it really depends on the recipe on if/when you turn the temp
down. Think of it as you would different temp in a standard oven. Sometimes you
cook something at 350 for the duration of the cooking process and sometimes you
start out higher, to get some color or a crust going and then turn it down to
cook the item through to the middle.

(Nightspawn/124103) Sparky>

Nightspawn@rss.iscabbs.com — Tue, 07 Feb 2012 17:03:00 -0600

Sparky>
Ive never used a crockpot like that.  I've always had ones that just have: Off,
warm, low, high.  Typically Low is for all day cooking and High is for 2-4
hours cooking depending on what's in the pot.

(Mean Mr Mustard/124102) Twelve years from acquisition to use. That's some sloooow cooki...

Mean Mr Mustard@rss.iscabbs.com — Tue, 07 Feb 2012 06:38:00 -0600

Twelve years from acquisition to use.  That's some sloooow cookin'.

(MoonToad/124101) My mother's crockpot was like that. It all depends on what you'...

MoonToad@rss.iscabbs.com — Tue, 07 Feb 2012 06:27:00 -0600

My mother's crockpot was like that.  It all depends on what you're cooking and
how long you want it cooked in.  There's stuff I cook on low for a long long
time, stuff I cook on high for less time.

(Sparky/124100) I'm new to the world of slow cooking, and today I have decided t...

Sparky@rss.iscabbs.com — Tue, 07 Feb 2012 05:58:00 -0600

I'm new to the world of slow cooking, and today I have decided to induct my 12+
year old slow cooker.  It was a wedding present, and yet I have never used it.
But today it is out on the counter, and as I'm examining the settings 1-5, I
have to ask after how long are you supposed to bring the setting down? 
Presumably you start off on 5 and ultimately end at 1, to let it go for however
many hours.  It's a West Bend.

(Bristow/124099) Re: Deveined shrimp- I never remove that little grey strand unl...

Bristow@rss.iscabbs.com — Mon, 06 Feb 2012 04:12:00 -0600

Re: Deveined shrimp-  I never remove that little grey strand unless it is
really too thick

(Rick Jenkins/124098) RE: Deveined shrimp-- I've often seen them advertised as deveine...

Rick Jenkins@rss.iscabbs.com — Mon, 06 Feb 2012 04:07:00 -0600


RE: Deveined shrimp-- I've often seen them advertised as deveined and can see
how the dorsal vein has been removed, but there's still a thin, grey strand of
something on the other side of the shrimp that I remove before using. Is this
also a "vein" that should be removed?

(Boogie With Stu/124097) "undeveined" != "veined"?

Boogie With Stu@rss.iscabbs.com — Sun, 05 Feb 2012 19:31:00 -0600

"undeveined" != "veined"?
"undeveined" sounds a little like "reveined" would, at least in my mind.

Sorry about your soup. :(

(Peccavimus/124096) Speaking of nicoise salad, how can you tell which tuna is okay t...

Peccavimus@rss.iscabbs.com — Sun, 05 Feb 2012 19:07:00 -0600

Speaking of nicoise salad, how can you tell which tuna is okay to eat raw or
undercooked?  I like my tuna steaks red in the middle, but don't really want
worms.

(Peccavimus/124095) Yeah, disappionting. I really cannot abide undeveined shrimp. ...

Peccavimus@rss.iscabbs.com — Sun, 05 Feb 2012 18:56:00 -0600

Yeah, disappionting.  I really cannot abide undeveined shrimp.  Well, I only
made the soup to use up the sketchy mushrooms from my nicoise salad.

(Sparky/124094) I never trust the labels even when it claims the shrimps are pee...

Sparky@rss.iscabbs.com — Sun, 05 Feb 2012 18:52:00 -0600

I never trust the labels even when it claims the shrimps are peeled and
deveined.  You should ideally check them all out yourself and run over each one
individually to be sure.  Royal pita, but then again I would also be suspicious
if I got shrimps that cheaply.

I am assuming your definition of "ready to eat" implies the already cocktail
prepared flavorless ones you dip in that generic red sauce.

(Peccavimus/124093) Son of a bitch. I was just making some Tom Kha, and I got this ...

Peccavimus@rss.iscabbs.com — Sun, 05 Feb 2012 14:12:00 -0600

Son of a bitch.  I was just making some Tom Kha, and I got this great deal on
shrimp -- $1.00 a bag for ready-to-eat shrimp.  I got two small bags, put them
in the soup, and then noticed that one of the shrimp had a vein, so i fished it
out and threw it away.  Then another one.  And another one.  And then I looked
closely and *all* of the little fuckers had veins.

What the fuck does "ready-to-eat" shrimp mean?  Evidently, not
"no-longer-full-of-shit."

So I ended up throwing out my shit-soup.

Son of a bitch.

(Oldfart/124092) One book I rely a lot on for crockpot recipes is the FIX-IT & FO...

Oldfart@rss.iscabbs.com — Sun, 05 Feb 2012 12:55:00 -0600

One book I rely a lot on for crockpot recipes is the FIX-IT & FORGET-IT BIG
COOKBOOK-1400 Best Slow Cooker Recipes by Phyllis Pellman Good. For converting
recipes for crockpot use, on page 5 of this book the author says, "Many
stove-top &oven recipes can be adapted for a slow cooker. If you want to
experiment, use these conversion factors:
* Low(in a slow cooker=200*, approximately(in an oven).
* High(in a slow cooker)= 300*, approximately(in an oven).
* In a slow cooker, 2 hours on low= 1 hour, approximately on high."
Hope this helps...

(Mama K/124091) I have a good friend who's an Orthodox Jew, and she makes cholen...

Mama K@rss.iscabbs.com — Sun, 05 Feb 2012 05:58:00 -0600

I have a good friend who's an Orthodox Jew, and she makes cholent almost every
Shabbos in the crock pot.


Speaking of crock pots, how do you adapt oven recipes for crock pot use?  I
don't have an oven, and just got a crock pot a couple days ago.

(Oldfart/124090) This Cholent recipe looks like it would work really well in the ...

Oldfart@rss.iscabbs.com — Sun, 05 Feb 2012 03:17:00 -0600

This Cholent recipe looks like it would work really well in the crockpot..