> Almond milk is so very good. I generally buy large bags of Almond meal
since I
> use it quite regularly for my daughter.
I usually prefer its taste to soy, but soy has a much
better nutritional profile for those who aren't sensitive
to it (there shouldn't be too many Chinese who can't have
soy, thanks to the miracle of natural selection). Of
course, make-your-own nut milk is a lot more nutritionally
sound if you keep the solids and use them in your cooking.
> I use this recipe for almond milk:
> Blend at high speed for about 2 minutes.
Sounds good, and looks like it retain the nutrients
a lot better than the commercial ones.
> > Don't have to bother with the brownies at all.
> Yes, that's true and probably nicer in this warm weather as well :)
Here it hasn't been much over 90 but for a few days, and
the one day it got dangerously hot, June 11, I was in an
air-conditioned bus the whole day.
> I've used Ghiradelli at times and also Scharffen.. typically I go with
whatever
> is in the cupboard :)
There is that, even more so for us who didn't have much
influence over what has gone into those cupboards.
> > and quite nice. On the other hand, I've been fine even
> > with Hershey and Nestle, though I will admit that I've
> I've used Hersey's yes, both their regular and dark.. both were good perhaps
> not as flavorful as some others, but I'm really not such a connoisseur of
> chocolate.. I should be, I love the stuff.. but I get all wrapped up in the
> flavors no matter whose I try :) "good" is about all I can come up with :)
Good is good. I like tasting the notes of ripe black
fruit and earthy aromas and junk like that, but 90%
of the time chocolate is meant to be downed like that,
in the twinkling of an eye.
> > never been a baking expert, and all the stuff in that
> > article about crumb went way over my head. For me cocoa
> > has been for sauces and puddings, that sort of thing.
> I use cocoa all the time just because I always have some here. I don't always
> have semi-sweet or unsweetened chocloate laying "about" - but there is always
> some cocoa here. I do often have chocolate bars of some type around but the
> amount of chocolate actually in them is nothing to "write home about" for
> cooking purposes, I think.
Today I went toward the store to replenish my supply
of chocolate and maybe get some burger meat to last
me the next few days, but as soon as I went in that
direction, the heavens opened up, and I took refuge
under the nearest shelter, which was of all places
a McDonald's. Actually, I had my choice of three -
that, a seedy-looking beer store, and a nursery.
So I decided to have a Big Mac and a Coke, but they
were running a special, two Big Macs for 21c more
than one, and I hadn't eaten a meal in 48 hours,
so that's what I had. What I found.
My limit is 1 1/2 Big Macs, 810 Calories, though by
dint of staying in the store well after the storm
had passed, I managed to eat the whole of both. The
sandwich meat is gray, without the grill marks that
I remember from McDonald's burgers of the past.
Tastes steamed or at least generically of meat
cooked over non-flame and insufficient heat, with
no character of any kind. The tiny rehydrated onion
bits are devoid of flavor and taste, pretty much the
same with the lettuce shreds, of which there were
a lot. The secret sauce is sour and mustardy; I
was unprepared for this but not dismayed in the
slightest, as the sweetish thousand-islands-ish
stoff of yore always struck me as an abomination.
Sour tasteless pickles. Sweet tasteless sesame bun.
I needed a bunch of pepper to get even the first
one down. But this means that even if my brother
doesn't want to go eat over the weekend, I will
survive through on the leaden mass in my gut.
Unlimited refills on soft drinks from a self-service
machine. I started with half a Coke, which was
pretty much as I remembered, though sweeter and
fizzier. Went on to half a Dr. Pepper, which was
even sweeter though less fizzy (they have the same
nutritional numbers). Strong flavor of prune and
maraschinoish cherry, moderate flavors of pepper
and vanillin. Third up, half a Hi-C Orange Lava
Burst, which is noncarbonated and very, very
sweet, with a strong but not unpleasant orange
hard candy flavor. I looked up the caloric content
per 12 oz: Coke 150, Dr. Pepper and Hi-C both 160.
This meal had approximately 1300 Calories and
cost $6.56.
So I waddled out of there and headed toward the
grocery store and discovered that it was starting
to drizzle again, so I gave up and took the bus back.
Unfortunately the bus was 20 min late. Fortunately
the stop is within 20 feet of a bikeway underpass,
which sundry people at various times used as short-
term shelter. As I got off the bus at my stop, the
next bus, more or less on time, roared past.
> > exactly by my own choice. Saco was my choice,
> > because it was cheap.
> That can be an important factor no doubt.
It certainly was. when I lst got it, some years
ago during a poor phase.
> > I wasn't familiar with the rouge style. Have you
> > used it?
> No not yet.. some day maybe. I'm still not convinced of KA is just not
delving
> into a salemanship mindset if you know what I mean :)
if it were really not so good, and if there
weren't some kind of demand for it, KA wouldn't
bother to stock it.
> I see they are also now grinding 00 flour .. I get mine from Naples via
Amazone
> FWTW (g). I may try KA's eventually but right now, the source I found
> sells particular grinds for Pasta, some for bread, some for cakes, yet another
> for pizza because a good crust requires a very slow rise..
> I order this company's flours from Amazon because I can buy in bulk for a good
> price:
> http://caputoflour.com/
Looks interesting - if I were a baker I'd look into it.
> I throw some whole wheat flour into the mix for great texture as well.
Just not too much. Too much texture is distracting.
> > In my case, instant absorption is important when that kind
> > of pain happens. K pills are formulated for a different
> > purpose, to provide timed release.
> Mine weren't timed release, but I guess that depends on the prescription..
> something to be wary of though, I can understand that.
The big pills are all timed-release. Little ones
(easier to swallow) are generally not. My way is
definitely not.
> >> just a few days.. the thing with baclofen is the more you take it, the
> >> more you need it. Sick..
> > Can't eat just one ... .
> Lol - yes.. not sure if it's diabolical pharma companies or what though .. :)
Some of both. The companies aren't into the business
for their health, you know. Nor yours, apparently.
> ===Syracuse Salt Potatoes===
Very interesting. Different from Ruth's salt-crust
baked by a long shot.
Salt-Baked Potatoes
Categories: starch
Yield: 4
4 (1/2 lb ea) russet (baking) potatoes
1 egg white, lightly beaten
1/2 c Kosher salt
Put oven rack in middle position and preheat
oven to 425F. Prick potatoes in several places
with a fork. Coat each potato with egg white,
then crust potatoes completely in salt. Bake
potatoes in a shallow baking pan until tender
when pierced with a sharp knife, about 1 hr.
Crack off as much salt as desired from skin
before serving.
Gourmet, 10/2004
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