RobTheGourmet Member

marinating any meat should be 20-30 minutes at most, I would do this on the counter while the meat comes to room temp which is essential for proper cooking of the meat, provides a even cooking time. as to what to marinate with any acid will do and need not be high in sodium how about a citrus marinade with a citrus glaze…

its much different since you do not chemically alter them directly by selective breeding you also do not add other genes spliced into it from dif plants or species, I would have thought this to be obvious?

I would rather not eat the orange, then eat commercially lab made ones. :X

cottage cheese, strained yogurt, olives ( Gaidoroelia, Kalamata, Stafidoelia ), jerky ( Venison, Bison, Turkey, Fish ) brie, gouda, camembert, stilton, roquefort, goats milk, feta / any of these cheeses in a small cube with some toasted walnuts or a glass of wine. almonds, walnuts, pecans ( pref like the nuts toasted in a…

chobani is not really proper strained yogurt :| its loose overly sweet

Strained Yogurt ( greek ) is far better then US commercial yogurt, the real question is what kind of so called strained yogurt are you comparing here? because if its some generic american made strained yogurt, then it is not even worth discussing or comparing its nothing close to proper made strained yogurt! :) The best…

Many cultures cook with coconut oil and have for several thousand years this idea that one should not cook with it is absurd. Now I do not know how much oil everyone is cooking with, but this is a saute oil in which your using around 1-2 tbsp hardly even worth thinking of any kind of potential risk, its not a deep frying…

haha <3 can never go wrong with a french red :)

maybe open the evening with a bottle of 2009 chateau du pape, enjoy some braised mediterranean baby octopus to share starting with a asparagus, maitaki mushrooms, pecorino cream, white truffle oil. Following that up with, herb crusted french'ed rack of AU lamb served med-rare, duck confit potato's and a warm enoki mushroom…

Fantastic recipe! :) I love this with black cod and eggplant is a must!

Steak should never need a marinade a dry brine of kosher salt and wet ageing in the fridge for 1-2 days will give you the best possible results. The steak should also be brought to room temp 35-40 min on the counter before cooking to give best outcome on even cooking. Dry the steak surface you can apply black pepper or…

thats prob true http://www.walmart.com/ip/Haagen-Dazs-Green-Tea-Ice-Cream-1-pt/10451221#Ingredients

green tea anything is tasty :) Its called Matcha in this case and is a powder used in Japanese cuisine and culture you can even buy a matcha ( green tea ) kit kat in japan its fantastic! its very healthy http://en.wikipedia.org/wiki/Matcha I have used it as a rub on chicken and other meats as well.

kale, escarole, swiss chard are all good subs I use kale in my Spanakopita and do a braised escarole with fresh fettuccine some fresh herbs maybe toss in some sun dried tomato and served :) endive, dandelion, frisée, mizuna, mâche, radicchio and sorrel are other good ones!

Processed foods use it to enhance natural flavors since they tend to over cook or over process it removing most of its flavor the salt acts as a preservative and as a flavor enhancer. There are actually lab studies in the food industry to set the curve for how much salt per processed food / processed lunch meat that can be…

I would not use a buttermilk or acidic soak for more then 20-30 min even for whole chicken and do not think they are as good for a smoked or slow cooked chicken I would use a wet brine in salt water for 1-2 days as was mentioned but no need to use the other ingredients in the brine they add minimal effect mostly just to…

I thought I read somewhere he walked to get it http://en.wikipedia.org/wiki/Jared_Fogle other sources say around 6 miles either way lot of walking + turkey subs with no mayo etc http://www.usatoday.com/story/money/business/2013/02/23/jared-fogle-subway-diet/1928793/ they tend to leave that bit out tho since it sounds…

*gasp* ageism! :*( </3

A normal size fitted suit.. :|

Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser In Defense of Food: An Eater's Manifesto by Michael Pollan Food Rules: An Eater's Manual by Michael Pollan…

Despite hurt feelings, this is plainly obvious easily verifiable as on Avg to be absolute truth, in a world of Propaganda driven marketing from birth to death and world records in obesity and obesity complications. Just look at merging markets with Corporations shifting production and market audiences such as Mexico and…

Not exactly true as not all strained yogurts are made right and not all of them are actually strained. the term Greek Yogurt is so over used as to have nearly no meaning anymore.. Much like the labeling of cheese in the US its horrid, I would even add that all labeling in the US is horrid as finding ones that are done…

Fage is a real strained yogurt or you can make it your self even better! but chobani and dannon etc are US made strained yogurts and not anywhere near as good as Fage

And give up lamb, duck and rabbit? *gasp* for shame! for shame!

This is very good soup, but I would recommend making your own stock, canned vegetable stock is very sub par and that is putting it lightly its nothing close to proper stock. Many recipes online for vegetable stock and seasonal vegetable stock, and it can make a lot very very easy to simply freeze in bags even and make…

haha

I have several hundred favorite soups or soup like stews >< but one of my current favorites ( kim chi soup ) http://norecipes.com/blog/kimchi-jigae-recipe-kimchi-soup/#sthash.CPhsCeBC.dpbs Kimchi Jigae 1/3 lbs pork belly sliced very thin 1/2 small onion sliced 1 1/2 C loosely packed kimchi 4 cloves of garlic minced 1/2 C…

Pretty harsh morning sounds like, I hope things work out with your situation. If you think you may binge on a bunch of food I would prob just stay away from it! I hope your day gets better though

I would just have to avoid that place :X that looks like a hand free formed pizza... and burrata and prosciutto --forget it id eat the whole thing :(

agree on the fage it is easily the best commercially available strained yogurt period.