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I ran a marathon a couple of weeks ago (my 4th ever) and set a PR and more importantly...I qualified for Boston!

You know that many of those Ramen noodles are really bad in terms of fat and sodium. I used to eat them and then one day I saw that they added a nutritional label. The amount of fat and sodium in them was staggering. I've never eaten them since then.

I line the bottom with wax paper for foods that might make a mess. It solves the problem of using a dish and having water condense in it and ruining the texture of the food. My mom taught me this.

Post your recipe.

I've never tried leeks yet, but I'm a big fan of onions, green onions, shallots and garlic! I've looked at leeks in the supermarket and have always wondered how to use them. I guess I'll have search for more recipes to use them!

Rats...I was hoping for some way to keep the stuff from going bad. I guess I try freezing the sprouts.

When I buy them at the store, they're nice and white. When I get them home I leave them in the plastic bag and put them in the fridge. But they rarely stay fresh for more than 2 days and then they turn dark and pretty disgusting. Is there any way I can keep them fresh for longer?

Does Mole' have chocolate in it?

Rice in chow mein? :huh:

If you can squeeze one of these into your kitchen then you're all set. :chef: But you'd need one heck of a ventilation hood and even with that you'd have a coating of grease over everything in your kitchen. We used to have to clean the ventilation hood (and the wok range) every night after we...

The photo was posted by someone else at a another website who was wondering what it was. So far he hasn't got an answer...:sad:

One other thing not mentioned here is that most restaurants don't use water, but broth when stir frying foods. The broth can be from chicken, beef or pork bones. Bouillon cubes will not give the same taste as real broth. MSG is used in almost everything. Finally, the wok gets really HOT!!! My...

I can handle raw eggs...but not oysters. I don't even like cooked oysters...never mind raw. It's weird because I love clams and mussels.

Can someone identify this dish for me? I think it's Japanese.

Even in Japan?

Hi Debbie, I sent you a PM, but will post here just so that others know. In Canada, double action baking powder is called "continuous action" baking powder. Also, we don't use sodium aluminum sulfate in baking powder because of suspected links to Alzheimer's.

I've got a 10 mile run after work today...outside. Good thing we've had a mild winter so far...

Welcome to Canada. In Canada we have a brand call "Magic Baking Powder" which is double action. It uses calcium acid phosphate instead of sodium aluminum sulfate. It looks like this...

I've used this recipe for several years. The addition of worcestershire sauce gives the filling a fuller flavor. 1 medium-sized head of cabbage 3 medium onions, chopped 2-3 tbsp butter 1/2 lb each of ground pork AND medium hamburger 2 cups long grain rice for one medium cabbage 1-19 oz can...

Good point. For an electric oven it does apply. I'm not sure how a gas oven maintains it's temperature. If it uses a thermostat to measure the air temperature, then preheating is still required since the surfaces inside a gas oven still take time to heat up. Until the surfaces reach the set...

Someone posted an explanation as to why you should pre-heat an oven after you hear the "ding"...basically, the oven temperature will yo-yo up and down until all surfaces have reached the temperature you set it for. The thermostat only measures the air temperature...not the temperature of the...

Thanks for all the friendly welcomes!

Well...chocolate is actually loaded with anti-oxidants which very good for the human body. On top of that my training burns a lot of calories, so I have to consume a lot of food to keep my weight from going too low.

No I haven't seen his show, but I think I'll check it out. Thanks!

It's a convection oven where the convection can be turned on or off. I use the "bake" mode which doesn't use the convection fan. Either way, convection or not, I think the temperature that I set the oven for should be what the interior oven temperature should be...not higher or lower. I did...