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The problem is that white striping is sometimes accompanied by internal areas that are mostly fiber or tendon, so they're inedible. They're apparently both a side-effect of the increased size of the birds. I think the fibers are present in the smaller birds but they're so slender that you don't notice them. These you will definitely notice, they're like chewing on a rubber band.
Restaurants don't like white striping because customers are more prone to send the food back.
I've seen them in turkey breasts, too. When I make turkey tenders, I often have to carve around them.
Len, who'd you order it from?
I won't buy chicken breasts if they look gargantuan. In fact, lately I've been more inclined to buy a smaller (3.5 to 4 pound) whole chicken and cut it up. I only buy the bigger ones if I'm making stock and want to make soup or chicken salad from the boiled chicken. I could eat chicken 4-5 times a week but my wife gets tired of it if I have it more than 2 or 3 times a month.
Tonight we had BLT's.
I use nutmeg in cheese souffle and in spaetzle. It used to be commonly used in beef dishes, but I guess that's considered 'old-fashioned' these days.
Grinding a nutmeg is more challenging than grinding salt, pepper or seeds, mostly because the nutmeg has to be pressed into the grinding element. That's why graters tend to work better.
We've got one that pushes the nutmeg into the grating grid with a spring, but the cap keeps coming off and I've never thought it worked very well even when the cap stayed on.
I've read a lot of review of nutmeg grinders and graters in the past few days, nobody sees to like the inexpensive half round ones (Norpro and others). The ones that look more like a pepper mill appear to have problems grinding the entire nutmeg. A hand-held grater tends to work better, but other than the now-discontinued grate-n-shake I haven't found one I liked. (I have tried the small microplane stick ones, I found them clumsy to use and hard to clean.)
Do you buy pre-grated nutmeg? Many chefs believe freshly ground nutmeg is more flavorful.
Microplane has discontinued the Grate-N-Shake nutmeg grinder (the one that is shaped somewhat like an egg), I've been reading reviews for other nutmeg grinders but haven't found one I'm ready to order yet. My Grate-N-Shake developed some cracks when it got dropped on the floor and while it still works I'm afraid it won't last a lot longer. (I suspect problems with it breaking are why Microplane discontinued it. I can find one online in Germany, but the shipping fees are outrageous. Maybe some off-the-beaten-path cooking store might still have one, but I've checked the local stores.)
It appears OXO may have made a similar grinder but it too appears to have been discontinued.
I think yellow peas have pretty much the same nutritional profile as green peas.
As noted in the explanation, it makes no difference if the peas are fresh or dried (eg, split peas), they are still a high-starch vegetable.
That doesn't mean you shouldn't eat them, but they are included in starches, like potatoes, which should be limited. (One source says you should limit starchy vegetable to five cups per week.)
Most people don't eat as much vegetables as they should, but that's a subject for another quiz. 🙂
You made so many changes, I'm not sure you've given the original recipe much of a test. 🙂
'Fluffy' is not a word I think of in connection with crepe batter. 🙂
When we were in Pittsburgh this summer, I made my usual stop at the Strip District and bought a half-sheet pan that has a snap-on 'universal' lid. The lid stacks decently under the pan in the pantry, which is a good thing because it is still so stiff that I almost couldn't get it off. But the sheet pan itself is only 1" high, so I may order a 2" deep half-sheet pan online.
For my lasagna yesterday I wound up using three 8 x 10 disposable aluminum pans, because I was planning to freeze one unbaked and another was going to Omaha today, but they were only about 2 1/2 inches tall and good lasagna needs a 3 inch or taller pan. So I'm still thinking I need either a lasagna pan or a 5 pound loaf pan (which is 4 inches high.) I was checking Amazon for the Vollrath 5 pound loaf pan, but it isn't part of the Amazon Prime plan, so shipping would increase the cost by about 50%. I may have to check the local kitchen supply store, which is on the far north end of town. (We're on the south end, and the main street north is currently closed for railroad track repairs, so maybe next week.)
I tried making bread bowls once by shaping the dough over the bottom of a bowl and baking it like that. Some I covered with a second bowl, others I didn't. The ones that had a second bowl as a cover were a bit thinner. The challenge is to figure out when the bread is done.
You might be able to make bowls using cornbread batter by putting some in a custard cup and putting a second custard cup on top. It sort of depends on how thick the batter is. Most of the time these days we make the GF cornbread recipe that I have posted here, it's thicker than the traditional ones that use wheat flour.
I made 3 pans of lasagna (each of them weighing 5 pounds!), baked two and froze the third. One of the ones I baked today is one my wife is taking to a friend up in Omaha tomorrow.
It was delicious but came out a bit soupy, which is not unusual for me. It usually firms up overnight. Some sources say fresh lasagna noodles don't have to be boiled, I may try that some time, it'd certainly save time.
It could also be the ricotta/spinach filling. My wife thinks I should try adding some egg to the ricotta cheese/spinach filling as a binder, I may have to try that as well.
Chicago has several different styles of pizza, and they're all pretty good. I've also had some of NYC's better-rated pizza, they were pretty good, too.
I like Chicago stuffed pizza, deep dish pizza and thin crust pizza best. I also like cracker crust pizza which is different from thin crust (and different from lavash pizza, though the differences are subtle.)
There's a brewpub in Lincoln that does lavash pizza (which is where we got the idea to start doing our own once we found a good source for lavash), I always thought it was more of a west coast thing than an east coast one.
Yeah, I have that issue every time I find a new pan or gadget. I really want a 5 pound loaf pan and a good (deep but not huge) lasagna pan, but how often would I use them and where would I store them?
Fixed now, it should take you to amazon.
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