Kathleen
Cupcake
Precisely. 
What is your most loathed cooking terminology?
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Lots of what I buy is organic, but that bugs me too. OTOH, I have noticed a lot of Danish recipes that call for citrus rind tell you to use "unsprayed" citrus rind. I will only use the rind of citrus that I know is undyed. Here in North America, the dyes that are on citrus fruits do not need to be food safe. I guess they don't penetrate to the flesh of those fruits, but someone forgot that we actually use those rinds in food on occasion.This may be an unpopular opinion, and I apologize if I step on toes for stating it, I detest when someone writes a recipe that calls for something "organic" like "2 pounds of organic chicken breasts" or "organic salad greens." My reasons are two-fold: 1. I find people purchase the best they can, and I feel that spelling out that it should be "organic" is condescending. Does it matter to the outcome whether the label says "organic?" 2. My first degree was biology with physics and chemistry minors. If it is grown or raised, it contains carbon and IS organic technically.
I need to go hard-cook my organic eggs for egg salad now....to cool my heels.
I know, or at least now I do, that sometimes citrus rinds are dyed. But why are "they" asking for 'undyed rinds'. Because the taste is different? Different enough that you can taste the difference - just how much rind are the ingesting.
If it is for health reasons, what do you die from if you eat 1/4 tsp of zest in a week, or a month? To what degree do you need to measure your compromised body functions to know that is exactly what will harm you.
But I agree with the "organic" issue - of course we all buy what we can financially afford - good quality Olive Oil - the best that you can afford - all grate my nerves.
(sorry for repeating myself - still get hot under the collar)
If it is for health reasons, what do you die from if you eat 1/4 tsp of zest in a week, or a month? To what degree do you need to measure your compromised body functions to know that is exactly what will harm you.
But I agree with the "organic" issue - of course we all buy what we can financially afford - good quality Olive Oil - the best that you can afford - all grate my nerves.
(sorry for repeating myself - still get hot under the collar)
The dyes that are used on citrus rinds can be dyed with substances that have been banned for use in food. I think eating toxins, each in a safe quantity, has an additive effect. We're constantly finding out things that were considered safe, but aren't now. BPA comes to mind.
I'm not saying that all oranges sold in grocery stores are dyed. But, they might be.
GotGarlic
Chef Extraordinaire
It really depends on the exact substance under discussion. Some accumulate in the body and some are known to be excreted.
Many foods are banned both here in Canada and America, because they cannot meet the criteria/laws set by our governments. So our laws are faulty? in that they don't specify the chemical make-up of these dyes? The use of the word dye in general and not broken down?
When I was importing for the studio, the duty/tariffs on a variety of the goods varied. But 'palette knives' always brought out the hackles of the inspectors and were often delayed so they could dig thru entire orders to view them. All because they contained the word 'knives'. These were considered under a different tariff - a very hefty tariff at that. I tried to convince the supplying manufacturer (american) to use a different phrase but because they were sometimes not actually manufactured by them, they could not.
I guess it is opening a huge can of worms to break down the defining words of banned substances. So an item is made up of a, b, c & d. Of which, only b is an allowable import on it's own, while a, c & d on their own, are banned. BUT the entire item can be imported because a, b, c & d are mixed together in one concoction and called a "Dye".
When I was importing for the studio, the duty/tariffs on a variety of the goods varied. But 'palette knives' always brought out the hackles of the inspectors and were often delayed so they could dig thru entire orders to view them. All because they contained the word 'knives'. These were considered under a different tariff - a very hefty tariff at that. I tried to convince the supplying manufacturer (american) to use a different phrase but because they were sometimes not actually manufactured by them, they could not.
I guess it is opening a huge can of worms to break down the defining words of banned substances. So an item is made up of a, b, c & d. Of which, only b is an allowable import on it's own, while a, c & d on their own, are banned. BUT the entire item can be imported because a, b, c & d are mixed together in one concoction and called a "Dye".
It's true, only some substances accumulate in the body. I didn't write accumulate and I didn't mean accumulate. I meant that if substances are ingested at the same time, or before the other substances have been excreted, they can have an additive effect.
GotGarlic
Chef Extraordinaire
It's not a misuse of the English language; it's a Southern dialect. Also, you forgot the Duke's mayo - that's a must, along with a big pinch of salt. And not everyone who enjoys a peak-ripeness summer 'mater sammich does so wearing bib overalls. A sundress or shorts and a t-shirt are perfectly acceptable attire.
This was written by a longtime staff writer and columnist for my local daily newspaper about his love for the 'mater sammich.
An ode to the tomato sandwich
One virtue of the tomato sandwich is that it is laughably easy to put together. Any fool, even I, can do it.
www.pilotonline.com
An ode to the tomato sandwich
One virtue of the tomato sandwich is that it is laughably easy to put together. Any fool, even I, can do it.
GotGarlic
Chef Extraordinaire
Do you have an example of that phenomenon?
There are dyes and other substances that are defined by their chemical formulas as being generally accepted as safe for human consumption and some the have been demonstrated to be carcinogenic or toxic in other ways to humans. I think that is pretty straight forward. Yes, many of the those have been given specific, defined names by the regulatory authorities.
The only thing that comes to mind is taking codeine for pain and drinking alcohol. If those two things are done within a short time, there is risk of suppressing breathing, possibly fatally. Take the codeine for pain one day and have an alcoholic drink the next day and there shouldn't be a problem.
GotGarlic
Chef Extraordinaire
Those items aren't sold to people together, though, and I'm sure codeine has a warning on it not to drink alcohol while taking it.
Just living in modern society entails some risk, and the ones people understand to an extent - like auto exhaust and eating cured meats - they pretty much ignore. It's generally the unknown possible hazards that scare people. The question is how hazardous the risk is at the expected lifetime exposure. There's really no way to estimate that. I understand wanting to minimize the exposure, but imo, a half cup (let's say) of citrus zest ingested over a lifetime won't pose an inordinate risk of cancer for me. YMMV, of course.
Thank you Marling - until you wrote that I still did not know what a "mater" was. But it just so happens - I love really fresh gummy store bought white bread with tomato sandwiches and also cucumber sandwiches as well. The Best!!!
"mater sammich over the kitchen sink" - thought mother's sandwich or wha'sa matter mother...
At least the dye on some citrus zest is an easy to mitigate problem. I figure that the fewer toxins my liver has to deal with, the better. And I think that fewer at once is probably better too. Some minor risks are worth taking. Those that are easy to avoid and a person doesn't actually have to miss out on something to avoid them, seem worth a small effort.
GotGarlic
Chef Extraordinaire
Point taken.
jennyema
Chef Extraordinaire
Taxy, did I tell you that we went to Denmark last year? It was AWESOME! We have plans to go again this September. NOMA calls ....Well, in Denmark, an ordinary onion weighs 150 grams, peeled weight, as it says in my post. They tell you how many grams of peeled onion to use. Then they give you the additional info about the weight of an ordinary, peeled onion, in case you don't have a scale. Here's the link, if you want to see for yourself (løg means onion):
Kylling i karry er en vaskeægte klassiker. Med en kort tilberedningstid er denne smagfulde karryret en sikker favorit i en travl hverdag.
Kylling i karry - En opskrift fra Alletiders Kogebog blandt over 39.000 forskellige opskrifter, mere end 6.000 med billeder.www.dk-kogebogen.dk
View attachment 64326
So, Copenhagen, eh? If you want to try some traditional Danish cuisine, I recommend Restaurant Friedas. After spending days hunnting for some traditional Danish food, other than pølser (red sausages sold out of sausage "wagons" on the street), we finally found this place and thoroughly enjoyed it. It had a lovely Danish pub atmosphere. There is a button to translate near the top, right hand side of the page. Google does a good job on, at least the first part.
Restaurant Fridas
VELKOMMEN Fridas er en lille hyggelig dansk restaurant i centrum af København, blot 50 meter fra Planetariet og Scandinavian Copenhagen Hotel. Vi har plads til 50 gæster. Her hos Fridas serverer vi alt fra det gode traditionelle danske køkken og vi er særlig kendt for vores smørrebrød til...
restaurantfridas.dk
Sally Forth
Cook
"off"
Bake it off, roast it off. Off what?
"down"
Pour it down over the salad. Nothing can be poured up.
"First", "Go ahead", "Take."
First, I "go ahead" and "take" my tomatoes and chop them.
"Cage free eggs".
Bake it off, roast it off. Off what?
"down"
Pour it down over the salad. Nothing can be poured up.
"First", "Go ahead", "Take."
First, I "go ahead" and "take" my tomatoes and chop them.
"Cage free eggs".
Linda0818
Head Chef
Thought I was the only one who notices the constant "go ahead" terminology in cooking videos."off"
Bake it off, roast it off. Off what?
"down"
Pour it down over the salad. Nothing can be poured up.
"First", "Go ahead", "Take."
First, I "go ahead" and "take" my tomatoes and chop them.
"Cage free eggs".
"I'm gonna go ahead..."
Over and over and over and over. Drives me nuts. There was one woman I used to watch years ago (I can't remember her name now) that I literally dubbed "The go-ahead girl" because she said it constantly throughout her cooking videos. I counted her saying "go ahead" over 20 times once.
Sally Forth
Cook
So weird. Did she have blonde hair? I saw one like that.... blonde hair.
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