Recent content by davemchine

Thank you for the very helpful replies! In my initial posting I should have said I eat variations on the items I listed. For breakfast I eat a variation of eggs and sausage almost every day. Today it was simple a single egg. For lunch I do eat a sandwich almost every day but on occasion I will...

I began visiting the gym three weeks ago. I can do light bicycle and treadmill and am hoping to build up. I really need to improve.

Thank you for your post. I am overweight and have limited ability to exercise due to some physical problems. So I am trying to shave off a few calories in the diet and just eat healthier in general. Perhaps I should have said that at the beginning but instead I just said "healthy eating." I...

More veggies sound good. Love carrots, brussels sprouts, zucchini etc. I was concerned about the carbs from the bread, bow tie pasta and rice though. Substitutes? I love having that extra texture. Not so big on totally soft foods. Thanks everyone.

I am NOT healthy but I'd like to do better. So I have questions very specific to my diet and I'm hoping to get some alternative food suggestions. Breakfast-Two small sausage links (200cal) and one egg. Lunch-Half turkey sandwich on whole wheat bread with mustard. Bowtie pasta on side...

Thank you for the link. I'm going to take another stab at it.

I had this delicious fish while visiting Kauai. I special ordered a bunch of it and have portioned it out and placed in freezer. Now I need some advice on how to prepare it. Any help would be appreciated.

On occasion I will finish cooking a meal only to discover I forgot the brown rice. Since it takes a long time to cook in the rice cooker I'm looking for a microwaveable option. Any favorite brands or methods you can suggest?

After reading the responses I'm inclined to stick with a knife. I do 90% of the cooking and I find it easy enough to "dice" the above mentioned items. We have discussed leaning to make salsa but I suspect we will get along fine with a knife there also. That just leaves one problem...Christmas...

Thanks for the response. As I mentioned we primarily chop onions, mushrooms, celery, potato, bell peppers and garlic. After quizzing my wife a bit I learned she feels this would be easier to do with the kitchen aid slicer vs cutting by hand as we do now. So I guess I'm looking to learn if this...

My wife has a Kitchenaid mixing bowl that she likes very much. She mentioned that she would like the slicer/dicer attachment for it. As I do my christmas shopping I see that I can easily get one but I also see standalone food dicers for about $50 from good brand names. I'm wondering which one...

When I make beer I have two choices to carbonate the beverage. 1) I can add sugar which the yeast converts to co2 or 2) I can use a tank of co2 connected to a keg (or in this case a 2 litter bottle) to force carbonate. The recipe mentioned above uses sugar and yeast to naturally carbonate...

Excellent! Since the recipe makes 2 litters I purchased a cap that will allow me to force carbonate from the large co2 tanks. I'll experiment with the simple sugar idea and if I like the result I'll ramp up to the 5 gallon kegs I normally use in my beer fridge. Thank you everyone for your ideas...

That's a good point regarding the sugar. Leaving it at room temperature for the recommended 48 hours would probably be long enough for the yeast to consume most of the sugar. Since I would be force carbonating I could potentially get by with less sugar. I'll have to think that over.

That looks like a good recipe but 3/4 cups of sugar for 2 liters...is that better than soda pop?