Recent content by simpleisgood

Another important distinction between different oils is the ratio of omega-3 vs. omega 6 essential fatty acids and omega-9 fatty acid content. Most people consume too much omega-6 efa vs. omega-3 efa. The best vegetable oil source of omega-3 fatty acid is flax oil. Canola also is a decent...

I use the Accusharp Knife Sharpener. Its' design makes it very easy to hold at the correct angle to get super sharp blades fast. The Accusharp was the top rated home knife sharpener by the "Cook's" TV show. You can pick them up for around $10.

I often use my leftover spaghetti sauce for omelets. I make the omelet with maybe some sauteed mushrooms and cheese and after I plate the omelet I'll heat up some of the sauce in the same pan and top the omelet with the sauce.

Andy, I understand that "Chateuabriand" is most often a name attributed to tenderloin, but when you go to the store, it is obvious that what they call CB is not fillet mignon, and if you ask them what CB is they will tell you that it is a thick cut top sirloin. Corti. Bros. actually doesn't...

Andy, I have also seen tenderloin marketed as chateaubriand, but Darrell Corti, internationally respected food and wine expert who was recently inducted into the "Vintners Hall of Fame" of the Culinary Institute of America, calls his thick cut top sirloin chateaubriand; so who am I to argue...

If a meat processor wants to have their meat graded by the USDA they have to pay a fee. USDA grading is optional therefore much of the meat on the market is ungraded. USDA grades include prime, choice, select, standard, commercial, utility, cutter and canner. In addition there are sub-grades...

Guinness, oohh, Guinness. I have loved the Stout for many moons. I can do without the Draught version though. Guinness ice cream, now that sounds YUMMY!!!

pac, I agree about the fat, the pack I got had some lean loin chops, but more of the fatty ones to. Maybe they were from the shoulder. I haven't tried the sauce on mashies yet, but I have cut up and thrown in potatoes and carrots to cook with it and they're great. The $1.25 deal was because...

I'm with CharlieD and company. Every chinese restaurant that I have been to serves long grain white rice as their standard; and they use rice cookers, which while great for white rice, imo is not so hot for brown. One thing that should be mentioned. While rinsing is a common practice...

You are lucky GrillingFool. You didn't have to endure chewing on tree bark as a child. I was so traumatized I hadn't bought pork chops my entire adult life (1 mth shy of 50). I can relate to that "Poor Man's Steak" deal. One of the things I like about recipes like these is you get a lot of...

I should have mentioned this above. If you want to try a really good brand try Ohsawa. It is named after Georges Ohsawa, the father of macrobiotics. They have several varieties, of which I have only tried one, the "Lima", named after Georges' wife. They don't carry it at the co-op (Lima) so I...

Dina, when I first read your post I thought the same thing Andy did and that the cheese separated. That has happened to me although I wouldn't describe the resulting texture as sandlike, it did detract from the dish, but not enough to throw it out. I use whole wheat pasta exclusively and have...

No I'm not Paula Deen, but I am back. I joined a while ago, but didn't have an internet connection. Now I'm cruisin with my $10 ATT dsl! Happy New Years to Everone!!!

First let me tell you that I am Chinese. I grew up eating homemade Chinese food a lot. All my grandparents were from China and lived locally, and both sets opened and ran Chinese restaurants for many years. Now you may think that the best place to get great soy sauce is the Asian markets...

I hated pork chops growing up because my dad would always cook them to the approximate texture of tree bark. I recently scored about 6 lbs. of assorted pork chops for $1.25 (total not /lb) to try and work some magic. So I look around my kitchen and come up with the following: I mix some...