Mike Nolan
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September 12, 2018 at 2:59 pm in reply to: What are You Cooking the Week of September 9, 2018? #13435
I think Italiancook is still reading but not posting, though I'm not sure why.
I need to work on building up our community with some new readers and posters. I'm thinking about launching a daily 'quiz of the day' feature, I just have to find or build a tool to manage it (so that people can do prior days quizzes) and start building up a number of quizzes so I'm sure I don't miss a day just because I'm distracted or offline.
Many store breads deserve to be thrown out the window.
This article may be behind their paywall, but it is interesting, it talks about a study that may be flawed.
See Wall Street Journal article.
September 12, 2018 at 11:49 am in reply to: What are You Cooking the Week of September 9, 2018? #13430I remember BigLakeJudy quite well, I've emailed her a couple of times inviting her to join this group, but I never got a response, maybe her email address has changed?
Sara Wirth seems to have disappeared lately, too.
September 11, 2018 at 8:22 pm in reply to: What are You Cooking the Week of September 9, 2018? #13425I have terrible luck growing cucumbers, but I don't eat a lot of dill pickles these days anyway because they tend to be pretty high in salt. I did buy some cucumbers at the farmer's market a couple of years ago, I still have most of those jars of pickles in the basement.
I had tuna salad in a tomato from the garden tonight. My wife was jealous, but tuna sometimes bothers her in the evening even when her stomach isn't being touchy.
September 11, 2018 at 6:06 pm in reply to: What are You Cooking the Week of September 9, 2018? #13423She's still on the BRAT diet for now. I did make rice krispy treats for her today, a slight stretch of BRAT.
The connection between iodine and goiters has been well known since the early 20th century, iodized salt was first introduced in the 1920's and widely available for most of the 20th century, yet having grown up in NW Illinois I remember several farmers who had goiters during the 60's and 70's.
Many medical schools didn't start requiring nutrition courses until about 15 years ago. My former GP (he recently moved to another town closer to his grandchildren as sort of a lead-in to retirement, he's in his 50's) once told me that the nutrition information he learned in med school was worthless.
Much of what was taught about nutrition in the 50's and 60's (like the food triangle, which recommended far too many servings of carb-laden grains) was wrong.
Sadly, there are still people who promote those out-of-date ideas.
September 10, 2018 at 8:27 pm in reply to: What are You Cooking the Week of September 9, 2018? #13412My wife has had a really queasy stomach lately, so I haven't done a lot of cooking for a few weeks, just boring stuff like chicken noodle soup (from a can) and macaroni and cheese (from a box or from the deli.)
Tonight she felt up to having cheese souffle.
Dairy fat and health story:
Washington Post storyHopefully this story isn't behind WaPo's paywall.
I remember the story but hadn't made the connection either. Registering one's location isn't required (and not everyone wants that information known, either),
Having come from a small town myself, I know how an incident like this can devastate everyone, my deepest sympathies to you and your neighbors.
September 9, 2018 at 6:28 pm in reply to: What are You Cooking the Week of September 9, 2018? #13399Choice grade meat is not necessarily poor quality meat, it really depends on the specific cut and the cooking method.
It's hard to find prime grade beef in most local supermarkets here. Recently a lot of meat is being advertised as 'Angus', which tells the consumer essentially nothing about its tenderness.
I've got several whole grains baking books, with a few exceptions I've been somewhat disappointed in the results.
One of the books I have on grinding your own grain spends about a third of the book preaching about heath benefits that aren't supported by research.
Mostly what I do with smaller eggplant is pair them with similar sized summer squash and zucchini and make ratatouille.
The u-pick-it orchards here seems to be running a bit behind schedule this year, and the last week's rainy weather won't have sped that up much.
I've still got quite a bit of apple pie filling left over from last year in the freezer, but I may make one trip out to get some Winesap apples when they're available in early October.
When we've driven to Pittsburgh there are some u-pick-it orchards in western Ohio that appear interesting, but we're never going through there during apple season.
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