Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Jane]

I bought one of these at Goodwill this morning.

oh....I paid $9.99 for it.

Very nice and the price was great

[Jane]

Quinoa should not be pronounced "keen-WA".  It should be pronounced the way it looks:  Kwin-oh-wa!

Thank you!  I completely agree-lol

[Amy]

I had never heard of quinoa (and couldn't pronounce it) until just two and a half years ago. My dog came down with a rare disease and I had to go to a special web site to look for recipes I could cook for her. This disease is mostly controlled by an ultra low-fat diet (as opposed to medication). The web site suggested several very weird diets - one of them being bananas and
squid - I'm not kidding! And it also recommended things like quinoa and crab meat, which was a little more do-able, but I first had to learn what quinoa was (and how to pronounce it). Ultimately, I've been feeding her potatoes and ground turkey, which is more do-able still, and she's thriving very nicely.

I learned about kale and endive in college when I worked at the dormitory cafeteria. We used it as decoration around the salad bar. No one actually
thought to eat that crap.

I have no idea what sous vide is (or how to pronounce it).

Being from Northern California, as opposed to the part of California that's closer to Mexico, I had never heard of salsa until I went to college (in Southern California). Now I wonder how I could have possibly lived to be 18 years old without knowing what salsa is.

[George]

I think I first heard of quinoa when my niece became vegan a few years ago.  I remember coming across this article from England about the people who actually grow the stuff for the rest of the world, but because it's exported, it's become much too expensive for them locally, when it used to be a staple for them:

http://www.theguardian.com/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa

The article also mentions a similar problem with asparagus.  "In the arid Ica region where Peruvian asparagus production is concentrated, this thirsty export vegetable has depleted the water resources on which local people depend."

[George]

I also learned about kale from my niece (and her veganism), and I'd never heard of "sous vide" before today.

[George]

Good morning, all.

Welcome back to the working world, DR Michael. Hope it's a good first day.

Ditto!

~~~Ditto, Too!!~~~

[John G.]

I learned about kale and endive in college when I worked at the dormitory cafeteria. We used it as decoration around the salad bar. No one actually
thought to eat that crap.

haha!

[ChasSmith]

You got a great deal there, DR Jrand64.  Globes -- good ones -- are expensive, as you well know.  I wonder if the crack is something that can be tidied up with some superglue.  At any rate, enjoy it.

[ChasSmith]

I'd always heard of kale, but never had any until in a salad a few years ago.  Liked it fine, then heard that a lot of people think it's pretty worthless.

As for quinoa, I never really knew what it was -- or how to pronounce it -- until I saw the David Lynch short of him cooking some.  I'm not sure whether I've had any myself.  I think I have, but could take it or leave it.  Probably leave it.

[ChasSmith]

Yes, there is a David Lynch short on preparing some quinoa.  Would I lie?

[John G.]

Yes, there is a David Lynch short on preparing some quinoa.  Would I lie?

It's got to be more interesting than quinoa by itself.

[Ron Pulliam]

I also learned about kale from my niece (and her veganism), and I'd never heard of "sous vide" before today.

Me, neither.  However, I do know about blanching foods prior to freezing them.  They're not cooked, per se....only partially cooked.  But "sous vide" is specific to vacuum cooking inside a plastic bag.  So....

[ChasSmith]

https://www.youtube.com/watch?v=11p0y9z1XOU

[bk]

Back from a turkey sandwich.

[ChasSmith]

With no kale or quinoa?

[bk]

So what other ingredients have come into the public consciousness in the last five years - I know there are several, I see them whenever I'm in one of "those" restaurants.  And not only ingredients but stuff like "gluten" - a word no one used five years ago save for people who had celiac.

[Jane]

I had never heard of quinoa (and couldn't pronounce it) until just two and a half years ago. My dog came down with a rare disease and I had to go to a special web site to look for recipes I could cook for her. This disease is mostly controlled by an ultra low-fat diet (as opposed to medication). The web site suggested several very weird diets - one of them being bananas and
squid - I'm not kidding! And it also recommended things like quinoa and crab meat, which was a little more do-able, but I first had to learn what quinoa was (and how to pronounce it). Ultimately, I've been feeding her potatoes and ground turkey, which is more do-able still, and she's thriving very nicely.

I learned about kale and endive in college when I worked at the dormitory cafeteria. We used it as decoration around the salad bar. No one actually
thought to eat that crap.

I have no idea what sous vide is (or how to pronounce it).

Being from Northern California, as opposed to the part of California that's closer to Mexico, I had never heard of salsa until I went to college (in Southern California). Now I wonder how I could have possibly lived to be 18 years old without knowing what salsa is.

Amy I'm glad your dog is thriving on the new diet.

I'm sure there isn't a problem finding salsa in Northern California anymore, at least we didn't when we lived in Tiburon. 

[Jane]

Keith purchased garlic & quinoa burgers from Morning Star that are rather tasty.

[Jane]

There was a restaurant in Ashland that made excellent quinoa burgers but they upset my stomach.  I'm glad the new burgers from Morningstar didn't bother me.

[Jrand74]

I think superglue may do the trick DR CHAS SMITH.....

I am now off to do Act One.....I know the first 22 pages.....

[Jane]

Craig cooks with kale and some of the things he made were very good.  I only liked when he cooked it, otherwise I don't care for it and it also upsets my stomach.

To be fair to these foods, most foods upset my stomach.  I just decide which are worth the pain and which aren't.

[Jane]

https://www.youtube.com/watch?v=11p0y9z1XOU

I have gotten as far as the "fresh" water and can't stop laughing.

[Jane]

I'm sorry, I'm cracking up again.  Hasn't he heard of pot holders?  I was wondering why he needed a folded paper towel.

[John G.]

I think the next big thing will be new words for types of dishes, like Mexican antojitos (snack foods) being called tlayudas instead of tostadas. The recipes themselves will remain largely the same.

I also think we'll see more street food snacks from India and Pakistan, Asia and more as recently studies have suggested greater health benefits from eating spicy food.

[Jane]

Keith came in and thought I was listening to Ronald Reagan. 

Now he has added Liquid Braggs.  I recently purchased some to make Craig's recipe for Seitan.

[Ginny]

So, after doing errands at the post office and the library, I got to Nita's right at 1pm as we had scheduled.  Set up my laptop on her kitchen table and tried to figure out how to use the spreadsheet that Richard had helped me with last year.  By 1:30 I was on my way back home because I decided I needed a tutorial from Richard and we needed some papers that are here.  We're going to try again tomorrow afternoon and she's coming here in case we need Richard's technical assistance again.

[Ron Pulliam]

This is a gluten-free discussion group.

[Ron Pulliam]

Or is it a glutimus-free discussion group?

[Ron Pulliam]

Who here remembers the "chemise"?

aka 'the sack dress":

[Ron Pulliam]

And does anyone remember the song that the chemise inspired?

"No Chemise, Please"?