Recent content by cooltouch

Hrm . . . after reading up on the DASH diet (I'd never heard of it until now), it appears that it is designed specifically for people suffering from hypertension or prehypertension. The amounts of carbs they show for their menu plans are way too high for somebody like me. 55% of calories from...

Costco always tries to offer something different from anyone else in their bundles or sets. We bought ours from Costco probably 17 years ago or so, and paid about $225 for it as I recall. So, when inflation gets figured into the mix, I'd have to say that's a great price.

Yeah, you could say that. I think it becomes a conditioned response. In both cases, they had been exposed to spoiled onions long enough to become nauseated by them, and were never able to stand being around them in any form again.

Ah, thanks for the clarification. I have known people who get extremely nauseous whenever they catch a whif of onion. Can't help but feel sorry for them, allthough I don't guess you could strictly call this condition an allergy.

Hey, a question -- where does the allium come from? Is it a component of another main ingredient, or? I have a couple of different bottles of store-bought BBQ sauce in the pantry and neither mention allium in their list of ingredients. Other than that, your recipe sounds interesting.

Well, mlabate, your post is a few weeks old, but I'll take a stab at answering it. Maybe some other folks will chime in too. The advantage to the firebox is it supplies indirect head and smoke (if you're using smoke wood) to the main area of the grill. You don't run any risk of charring your...

I'm curious, where did you get these carb numbers from? A few are not close to what I typically see. For example, the numbers for the whole wheat and multi-grain breads are on the low side for what I typically find in the supermarket. Many of these "healthy" breads have surprisingly high carb...

First of all, I don't know if I should post this message here or over in the Health and Nutrition section, but I guess I'll try here first. My apologies in advance if this subject has been done to death. I tried searching this section on "low-carb cookbook," then "low-carb," and got 21 hits and...

I believe it. We have a set of fine china that dates back to at least the 1920s. The dinner plates are about 9" in diameter and definitely seem small by today's platter-sized standard.

When I first began cooking, I did it by wrote -- watching how my mom did it. I was probably 8 or 10 or so. She started me off on simple stuff, like PB&J sandwiches, toast, and then I graduated to oatmeal (the stuff out of the tube, not the microwave stuff). I can't recall usig a cookbook back...

We have a copy of Larousse. It's really more like an illustrated encyclopedia, and appears to be rather French-centric. We have an old Cooking Encyclopedia published by the Cuinary Arts Institute (of America) and a newer book by them called The New Professional Chef, which I believe is...

Heh! Sure is. Actually, the large knife in the link I posted above isn't a cleaver -- it's a general purpose knife that many Chinese chefs use for all sorts of work, including slicing vegetables. And that CCK "cleaver" is the same thing. Its blade isn't thick enough to be a cleaver. A big...

I'll pass your comments along, but it ain't gonna do any good. As I mentioned in my first post, my wife is from Taiwan. She's a voracious reader -- in Chinese. Her English reading skills are . . . well, let's just say she doesn't have a whole lot of patience when it comes to reading English...

Thanks for the invite. I'll pass it along, but the wifey doesn't do computers unless it's browsing through the jade listings on eBay. :rolleyes: Heck, she almost never writes down her own recipes. When she comes up with something good, I have to follow her around with a pen and paper, making...

Unfortunately, the solution to that problem is a politcal one. Vote the rascals out.