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Display Name: ny2midmo
Member Since: 6/1/10
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While this sounds yummy, fudge is still where it's at. Just as long as it's HOT fudge.


Recipe: Salted Coffee Caramel Sauce Recipes from The Kitchn
5/22/12 1:51 PM

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


Grilled Cupcake "Sausages" — Cupcakewursts!
5/21/12 4:16 PM

Two of the major arteries that supply your brain are vertebral arteries - they travel quite a journey up your entire spine. So 'back freeze' could just indicate that for you, those are the vessels responding most strongly to the impulse to alter blood supply.


The Science of Brain Freeze The Atlantic
5/21/12 10:49 AM

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.


Sanitizing Techniques in the Kitchen: On Handling Meat and the Bleach Debate
5/15/12 2:32 PM

There is no substitute for oregano.


The Notable Native Herb of 2013: Bee Balm
5/10/12 12:03 PM

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.


Feeling Hungry? Grab an Orange!
5/8/12 2:49 PM

I'm surprised to see 'brown pasta' (which I assume is wheat flour) induces a bigger sugar crash than 'white pasta (which I assume is AP flour). Other than that, this should be a no-brainer for people who know the most basic things about food.


Feeling Hungry? Grab an Orange!
5/8/12 9:55 AM

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.


Why Recipe Writers Lie About Caramelizing Onions Slate
5/3/12 1:04 PM

So I should buy expensive things I can't afford and deprive the people making the cheap stuff of ALL income?

It isn't that simple, which should be the point. We should trust adults to make the best choices they can, ask for advice when they want it, and otherwise keep our noses and judgements to ourselves.


The Ethics of Eating Meat Contest: The NYT Announces the Winning Essay
5/3/12 10:01 AM

@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


The FDA Will Not Ban BPA Food News
4/30/12 11:10 AM

The actual research on BPA is pretty interesting - a number of studies (using a lab animal model) have found that it is actually the lowest levels of exposure that are the most dangerous. It's a finding that has yet to be explained and makes very little sense in the context of chemical toxicity, but if you're the type of person who reacts very strongly to every unsupported trend in the news, I'd suggest being REALLY vigilant on this one - just limiting your BPA intake could turn out to be more dangerous than not checking it at all.


The FDA Will Not Ban BPA Food News
4/30/12 10:34 AM

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.


Got Leftovers? Follow the 2:4 Rule
Real Simple

4/6/12 10:02 AM

I have been using the no-knead bread in a hurry recipe with all whole-wheat flour and then using the sandwich bread hack, and have gotten great loaves every time. They don't look like your typical store-bought bread loaf but it tastes great, holds up well for toast or sandwiches, and is super easy. These look nice, but I'm not sure the difference is worth all the extra work.


Baking Recipe: Basic Whole Wheat BreadRecipes from The Kitchn
3/12/12 6:11 PM

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


Pudding Versus Custard: What's Your Pleasure?
3/5/12 6:03 PM

Morton's salt and Hellman's mayo.


You and Only You: What Brands Have Your Unswerving Loyalty?
1/30/12 7:58 PM

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.


What Attracts You to a Recipe?
1/30/12 1:39 PM

Does this count include natural sugars? I don't sweeten my coffee, I only drink diet sodas, I bake my own bread, I don't usually eat cereal, and I'm not big on sweets - I prefer salty snacks and don't generally eat dessert. So unless this counts natural sugars in fruits, I don't think I even come close to 22 spoonfuls a day. I try to avoid sugar in packaged foods, but I've never even considered cooking with an alternative - I just don't see the need.


Sugar Substitutes: For or Against?
1/25/12 11:55 AM

When Horribly Tacky Foods Attack.


Smörgåstårta: 15 Savory Sandwich Cakes
1/19/12 3:58 PM

The best way to eat more of anything is to enjoy it, so I suggest finding ways to love vegetables! For me that has meant changing my preparation - I have recently fallen in love with roasting veggies. I enjoyed brussell sprouts for the first time in my life by roasting, and had roasted broccoli for lunch the other day. I'm also loving cabbage on sandwiches and sauteed spinach in my tomato sauce.


What Are Your Best Strategies & Tips for Eating More Vegetables?
1/10/12 3:02 PM

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


Fashion Meets Function: White Cast Iron Dutch Ovens
1/4/12 4:37 PM