ny2midmo's Profile

This sounds like a good way to spend extra time turning a perfectly good cupcake into something totally disgusting. No thanks.

If it fits, I put it in the dishwasher. The amount of water the dishwasher uses to run one load is less than you'd use to hand wash those items. For surfaces I use Lysol disinfecting wipes, stuff that doesn't fit in the dishwasher (or I need right away) gets soap and water unless there's been RAW meat on it, in which case I spray it with bleach, let it sit, and then wash with soap and water.

Part of the problem is that these are not two independent variables - a sugar crash will leave you feeling hungry, so in some way foods that do not contribute much to a sugar crash will, by definition, leave you feeling fuller for longer. Of course the proteins are on the right side and the starches are on the left, and of course there appears to be a linear relationship - they're correlated variables.

I was so happy to see this article on Slate yesterday - the constant lying about how long it takes to cook onions has been making me crazy. I would say I rarely if ever see the truth about onions in a recipe. It's condescending and is only going to discourage new cooks when they either think they are screwing up, or realize that they've been intentionally tricked.

@Tara in Florida,

So far I've only seen it in peer-reviewed science journals, the popular news hasn't reported on it, so you'd need something like University access to read the articles. But the Wiki page summarizes a lot of it. Long story short, the results are widely varied, most of the claims in the news are based off of single studies (which is a huge no-no in the science world), and no one has figured out how to mimic human exposure levels in lab animals. Some studies use acute dosages and others use long-term dosages, the results between those two vary, and no one knows what a typical long-term exposure level may be.

Studies directly in humans have only determined associations between higher levels of BPA in the urine and certain health problems, but correlation does not equal causation, these are health problems commonly associated with poor health, and it has to be considered that those people with the highest regular levels of BPA exposure are going to be those people who are eating a lot of canned and pre-packaged food, are likely economically depressed, and therefore already at a higher risk for all these issues. Are higher levels of BPA in humans associated with diabetes because it causes diabetes, or because people with high level of BPA exposure have generally poor diets, work long hours, have little access to health care, and are generally pre-disposed to diabetes in the first place.

The most consistent evidence that BPA may do some damage is in studies of fetal development, which is why it is being most aggressively banned from products used by infants and pregnant women, but even that is unclear. A variety of neurological issues have been associated with fetal BPA exposure (in rats and mice), but studies of humans have found that 96% of pregnant women are positive for BPA, and we're not seeing NEARLY that level of occurrence of these problems, so there are clearly other questions here.

I find it fascinating in general how quickly people are to jump from one popular fear to another, and the extent that some people will go to change their lives to accomodate something that they really don't have any actual knowledge about. Sure, chemicals are bad, we should avoid them. But we do more good for ourselves and our families by just doing our best to eat fresh, healthy foods and get plenty of rest and exercise than we probably do obsessing over one particular chemical or another. I'd love to see a study on the negative health effects of stressing out over BPA in our foods.

http://en.wikipedia.org/wiki/Bisphenol_A

LOL, I've eaten leftovers out of the fridge that are close to two weeks old and never had a problem. Sometimes I wonder how much of this hypervigilance that really is in most cases unnecessary leads to senseless food waste.

I love custard. Pudding has always seemed chalky to me.

Well, I'm attracted to recipes that use ingredients or techniques I'm unfamiliar with. If I know all the ingredients, already own them, and know all the techniques, then I don't need a recipe. Recipes are for expanding my cooking skills and experience, not just repeating what I already know.

When Horribly Tacky Foods Attack.

My 5 1/2 qt Le Creuset is white - I bought it because the white was less expensive than the other colors.