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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...

Hey Sizzlin, Hope your maiden voyage with brown rice went well. I am somewhat of a brown rice fanatic. I have probably cooked close to 7-8 thousand pots of rice in my life. While some people may achieve good results using a rice cooker I have found that the heat is set too high, which makes...

Hey DC, I once bought a chunk of peccorino romano, and misplaced it for at least 3-4 years in the frig before its' eventual re-emergence (in ziplock in paper bag). This chunk of cheese hadn't even developed a rind, like your swiss, but was still in eminently edible.

Thanks for the tip QSis, it's like a plain, unfried rice. Have to try one of these days, except I only make brown rice. Piccolina, the dish can be called Jing Gay Don. Jing means steamed, Gay Don is chicken egg. I looked up the name in a cookbook my father has. It gives the following...

I usually eat steamed organic brown rice twice a day. Maybe I'm in a rut, but I like it steamed with a pinch of salt. I also eat beans, cooked from scratch virtually every day. I make pintos, black, kidneys, pink, adzuki, great northern white, navy, black-eyed peas, etc. either by them...

Does anyone here eat steamed eggs? I grew up eating them mixed with rice, and they still are one of my favorite foods. Whip up eggs, like when making scrambled eggs. Add liquid, I use chicken broth, but water can also be used. If you use water you may want to add a little salt. I never...

I have also read elsewhere that yolk color is not an indicator of nutriitional value, but since the yellow color in the yolks comes from carotenoids (beta-carotene is vitamin A precursor and has antioxidant qualities of it's own), I don't think this is totally accurate. A deeper colored yolk...

texasgirl, I am so sorry to hear of your loss. My dog Snowy, an American Eskimo, died about 2 months ago. The vet broke her back while pulling a few teeth. I had her for close to 12 years and loved her so much that my ex and future wife used to joke that she wanted to be reincarnated as my...

Hi marissa, by coincidence I got a "recipe" for canelloni wrappers from a Marissa. Her mom used to cook our family wonderful Italian meals for our family when I was growing up. Although I don't have exact proportions for the ingredients it has always come out great when I have made it and is...

Hi lyndalou, my ancestors (all g'parents) are from China. I have eaten at many of the finest Chinese restaurants in the SF bay area and LA. Chinese desserts are terrible. All my many relatives agree. I have been to sumptuous 7-8 course banquets for up to 700 or so people and they will serve a...

Thanks GB, I feel better about the new name. Happy cooking to all!