OldHobo Member

I think I understand. I cook from scratch and don't really follow recipes and if I wasn't logging food there would be no reason to measure or weigh anything. But I am logging so that's how I have to do it. If you don't already have one, definitely invest in a scale, then weigh or measure depending on which makes the most…

Cotija, feta or literally anything else.

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Follows as reliably around here as liturgical prayer and response. Deguello is right, though. The sodium in fresh produce, fresh (not cured!) meats, and most dairy isn't enough to hurt you, and that's the stuff from which you would, mostly, cook from scratch. It's all the boxed, canned and frozen cra stuff in the center…

Sounds good to me! Was the green sauce (salsa verde) the main topping with the rest in the filling mixture?

I heard of a young person who temporarily moved to Tuscany and then tried to learn Italian cooking from American websites. Cajun and Creole cooking are genuine American regional cuisines. Here's hoping you can make the most of it! :p

Goose got it about right. You need some some milk in there, but I'm not gonna complain if you used half milk and half pork stock. Wait, what? You don't have any pork stock? Just save the leftover juice from your next pot pot of neck bones.

Ok, you say you missed it by 170 calories. What if you'd have missed it by 1700. The answers the same. You get back on the horse and keep moving forward.

I agree that the inconsistencies and outright inaccuracies in the database are maddening, but I think it's the price you pay for allowing everybody to enter or edit data. GIGO (garbage in, garbage out) was the IT justification for restricting data access for many years. Sure it would be easier if everybody did it your way,…

For something like hummus, If intended to eat 2 tablespoons at a time I'd make the servings 1 ounce or 32 grams. It's also handy to included the weight or volume of the servings you entered for each recipe as part of the recipe name. ie "Tomato sauce per cup" or "Hummus per ounce" It's easier to weigh 1 ounce per serving…

My chili evolves. Lately, it has been browning about half a pound of meat (chorizo, ground chuck, Italian sausage, etc) with whole cumin, coriander seeds, about 4 garlic cloves, a diced onion and about 8 oz of various peppers and a good handful of chili powder. Add a cup of dried pintos, (cooked) and 28 oz. Cento petite…

They will turn into mush when thawed, except not so much for the skins. You can toss them into tomato sauce, or anything else, and they will add no texture, except for the skins, but neither will they have lost much nutritional value. I'm no expert, though.

First of all, nobody ate more than a bite. It was served around a swimming pool. There was a lot of awkward looking around to gauge other reactions. Then somebody collected plates and somebody else brought watermelon.

She was a pistol.* Flapper and semi-pro basketball player in the 20's. * War wife working for the railroads in the 40's. * Policewoman in the 50's Never learned to cook though.

Thanks Charon, I found it through a google search. Then discovered I could only get the info through a google search. If I tried to search from within the website it never worked. Then I registered, for free, and it got a lot easier. It's been some time and forgot about that part. I don't own stock and am not promoting…

The Title of this thread is: Anyone every had a recipe go wrong? Heck yeah!!@ I don't exactly follow recipes but still, you set out with a plan in your head. Sometimes you want to repeat it exactly as is. Sometimes you're anxious to make "adjustments." Sometimes ... never again!! That's what cooking is. Some make the menu,…

This is one of the first sites that show up when you google the nutrition of anything. I'm used to it, so it feels comfortable.

Me too.

Thank you sixxpoint for the thread and the recent bump. Have read all of the posts and followed many of the links and intend to go through it all again. May I ask you about stocks? I have often made chicken stock by simmering 5 lbs of thighs with an onion and a couple carrots and celery stalks. After about 45 min. I picked…

I think you could come pretty close to the taste and texture by simmering small peeled new potatoes in well salt water with 1 or 2 tablespoons of vinegar. For a long time.

Steve, Your numbers are all based on your linked sites calories for cooked rice. The original question, I think, is mostly about converting uncooked weight to cooked weight. That depends on how much water gets absorbed and then remains in the rice, and that depends on the cook. So that's why it's better to calculate…

Looking at the second quoted paragraph first. I'm not about to argue against overarching rules prescribed by a medical professional. Furthermore, my opinions on your family dynamics will be provided only if requested. I weigh myself on a bathroom type scale first second thing every morning. I put the number into a…

Right! We're not talking about getting over a hangover or a rough weekend. Medical detox in a hospital setting might be necessary to prevent death from delirium tremens and grand mal seizures. I don't know what this other detox thing is.

I used to walk all over Memphis. In April broke a leg being run over on the sidewalk. Betwixt that, summer heat, and urban crime, I bought a treadmill. Now happily logging 3 miles a day in air conditioning. Traffic and crime risks considerably reduced.

For withdrawal from alcohol, opiates, barbituates, etc.

* I'm going to say that cooked rice weighs 240% of uncooked. * 75g uncooked then becomes 180g cooked. * 250 is 139% of 180 * Your calories are 139% of 270 which is 375 That's the best I can do with my third-grade education.

About the only words I understood were cocoa and beneficial. I think I got the jist though. Try a tablespoon in your chili pot.

I think potatoes are another of those things that morph into something else when canned. Not bad necessarily, but so different that they seem unrelated to the fresh product. There is a diner nearby that must serve canned hash browns. All I can think of while eating them is that they are just very weird. It is mainly a…

I was reading an MFP discussion and someone used the word "satiety." I'd seen sate and sated in crosswords but had never seen that form of it. I thought, very clever of that guy to have coined a new word. Turns out there is a formal Satiety Index of Common Foods from the EU.

So I thought about trying to remember what all those acronyms and initials stand for. But then, I thought, naa, don't even want to know.