Re: [FairfieldLife] RE: What People Eat
We have hamburgers around here but the burgers don't have ham in them - brought over by German immigrants from over in Hamburg, Germany - the good burgers have steak in them. They have pretty good burgers at Sam's Burger Joint in San and at Top Notch in Austin. From what I've read the John Montagu, 4th Earl of Sandwich, was one of the first people to use two pieces of bread with meat inside them, but was Montagu hard at work at his desk or was he just needing a free hand for gambling? Go figure. [image: Inline image 1] 'Top Notch Hamburgers taps into nostalgia with Summertime Movie Nights' Austin Culture Map: http://austin.culturemap.com/news/restaurants-bars/06-05-13-top-notch-hamburgers-taps-into-nostalgia-with-summertime-movie-nights/ Sam's Burger Joint: http://samsburgerjoint.com/ On Mon, Dec 30, 2013 at 8:36 AM, authfri...@yahoo.com wrote: Here's another bit of important health info for people to know, Share. When you are deciding whether to buy a food item, look closely at the packaging. Somewhere on it, you should be able to find a list headed INGREDIENTS. That means what's in the food. Isn't that amazing? You don't have to guess; it says right on the package! In the case of something like, say, Crystal Light, the list of INGREDIENTS will have Aspartame--that's an artificial sweetener--rather than Sugar (or one of the other names for sugar). So you actually don't have to risk looking like a fool, imo, for saying things such as drinking Crystal Light is like injecting sugar into your veins, because you can just look at the INGREDIENTS and know it doesn't have any sugar in it! Very important for people to know! I mean, Crystal Light's whole reason for being is that it has almost no calories, but you might not realize that probably means it doesn't pump lots of sugar into your bloodstream. So check that INGREDIENTS list! It's really important for you to know! Good point, noozguru, thanks for correction. This kind of health info is important for people to know imo. On Sunday, December 29, 2013 3:27 PM, Bhairitu noozguru@... wrote: Crystal Light is artificially sweetened. Not good to fool the body though if it is actually asking for sugar (doesn't have to be sugar though but some carbs). On 12/29/2013 11:38 AM, Share Long wrote: Richard, congratulations for getting off the Crystal Light. Might as well inject sugar right into the veins! Thanks for the recipe too. I love both cabbage and cooked celery. Do you all ever eat baby bok choy? I think it's high in Vit A or something that's hard to get via food. Bon appetite! On Saturday, December 28, 2013 8:33 AM, Richard Williams punditster@... punditster@... wrote: We've been on a special diet for several years now. I used to be on a Zen Macrobiotic organic foods diet and ate a lot of organic rice with Shoyu. Now I'm on a diabetic diet - no table sugar, low carbs, and exercise; Rita is on a weight-loss diet - no carbs, high protein, low sugar. And, we both work out at the Y almost every day and/or take long walks by the San Antonio River or go to the local Dog Park. Sometimes we go to the mall and walk past SAKS on our way to Old Navy. We used to drink Crystal Light but mostly filtered water these days and some good wine on occasion. We still eat out a few times a month. Last night we went to the local theater to see Anchorman II and then to our favorite Tex-Mex restaurant, Taco Flats. Here's Rita's recipe for organic vegetable soup. It's not complicated. Ingredients: Vegetables onion carrots celery cabbage green beans zucchini olive oil tomatoes filtered water 1. Cut up the vegetables into small cubes with a knife 2. Cook the vegies in a large wok or frying pan 3. Fill a large pot with the filtered water 4. Boil the hell out of it for a few minutes 5. Add in the chopped vegies with a scoop 6. Add salt or seasoning to taste 7. Let the mixture steep for ten minutes 8. Serve in bowls and eat with a spoon On Wed, Dec 18, 2013 at 7:47 PM, Richard Williams punditster@... wrote: Better ingredients, better pizza? We used to eat pizza all the time. Up in Austin, there's a place called Conan's - they have what they call deep dish pizza - Chicago style, with whole wheat crust if you prefer and with the cheese built right into the crust. Also in Austin there is the Brick Oven where you can watch the pizza being cooked inside a big, domed brick oven fireplace and they use flat shovels on a stick to move the pie in and out. [image: Inline image 1] And then you've got your frozen pizza - DiGiorno's, Tombstone, Red Baron, and Tony's. And, then there's Pizza Hut, Pizza Inn, Domino's, Little Caesar's, and Papa John's. So, what exactly are the better ingredients in Papa John's pizza? They won't tell you, but it all comes in the back door on a SYSCO truck, just like all the other pizza joints in town. In Boulder, CO some guys invented a new
Re: [FairfieldLife] RE: What People Eat
Here's another bit of important health info for people to know, Share. When you are deciding whether to buy a food item, look closely at the packaging. Somewhere on it, you should be able to find a list headed INGREDIENTS. That means what's in the food. Isn't that amazing? You don't have to guess; it says right on the package! In the case of something like, say, Crystal Light, the list of INGREDIENTS will have Aspartame--that's an artificial sweetener--rather than Sugar (or one of the other names for sugar). So you actually don't have to risk looking like a fool, imo, for saying things such as drinking Crystal Light is like injecting sugar into your veins, because you can just look at the INGREDIENTS and know it doesn't have any sugar in it! Very important for people to know! I mean, Crystal Light's whole reason for being is that it has almost no calories, but you might not realize that probably means it doesn't pump lots of sugar into your bloodstream. So check that INGREDIENTS list! It's really important for you to know! Good point, noozguru, thanks for correction. This kind of health info is important for people to know imo. On Sunday, December 29, 2013 3:27 PM, Bhairitu noozguru@... wrote: Crystal Light is artificially sweetened. Not good to fool the body though if it is actually asking for sugar (doesn't have to be sugar though but some carbs). On 12/29/2013 11:38 AM, Share Long wrote: Richard, congratulations for getting off the Crystal Light. Might as well inject sugar right into the veins! Thanks for the recipe too. I love both cabbage and cooked celery. Do you all ever eat baby bok choy? I think it's high in Vit A or something that's hard to get via food. Bon appetite! On Saturday, December 28, 2013 8:33 AM, Richard Williams punditster@... mailto:punditster@... wrote: We've been on a special diet for several years now. I used to be on a Zen Macrobiotic organic foods diet and ate a lot of organic rice with Shoyu. Now I'm on a diabetic diet - no table sugar, low carbs, and exercise; Rita is on a weight-loss diet - no carbs, high protein, low sugar. And, we both work out at the Y almost every day and/or take long walks by the San Antonio River or go to the local Dog Park. Sometimes we go to the mall and walk past SAKS on our way to Old Navy. We used to drink Crystal Light but mostly filtered water these days and some good wine on occasion. We still eat out a few times a month. Last night we went to the local theater to see Anchorman II and then to our favorite Tex-Mex restaurant, Taco Flats. Here's Rita's recipe for organic vegetable soup. It's not complicated. Ingredients: Vegetables onion carrots celery cabbage green beans zucchini olive oil tomatoes filtered water 1. Cut up the vegetables into small cubes with a knife 2. Cook the vegies in a large wok or frying pan 3. Fill a large pot with the filtered water 4. Boil the hell out of it for a few minutes 5. Add in the chopped vegies with a scoop 6. Add salt or seasoning to taste 7. Let the mixture steep for ten minutes 8. Serve in bowls and eat with a spoon On Wed, Dec 18, 2013 at 7:47 PM, Richard Williams punditster@... mailto:punditster@... wrote: Better ingredients, better pizza? We used to eat pizza all the time. Up in Austin, there's a place called Conan's - they have what they call deep dish pizza - Chicago style, with whole wheat crust if you prefer and with the cheese built right into the crust. Also in Austin there is the Brick Oven where you can watch the pizza being cooked inside a big, domed brick oven fireplace and they use flat shovels on a stick to move the pie in and out. And then you've got your frozen pizza - DiGiorno's, Tombstone, Red Baron, and Tony's. And, then there's Pizza Hut, Pizza Inn, Domino's, Little Caesar's, and Papa John's. So, what exactly are the better ingredients in Papa John's pizza? They won't tell you, but it all comes in the back door on a SYSCO truck, just like all the other pizza joints in town. In Boulder, CO some guys invented a new gas-fired oven where the pizza revolves around inside the oven, instead of slow cooking over a wood-burning fire; the crust is thin, so it cooks faster too. You walk up to the counter, select your toppings, and you get your pizza while you wait at the counter in about 2-3 minutes, not fifteen minutes later like at most places. The joint is called Chipotle Pizza, by the guys that own Chipotle Mexican Restaurants. At Chipotle, they use less cheese and gourmet ingredients like olive oil and basil and stuff. They even have a whole ham with a slicer that cuts the ham off right before your eyes. It's the reverse pizza effect: Italians come to America with a recipe for tomato sauce; the Americans put it on dough bread and spread the sauce all around on it; then the Italians go back to Italy and tell all their
Re: [FairfieldLife] RE: What People Eat
Richard, congratulations for getting off the Crystal Light. Might as well inject sugar right into the veins! Thanks for the recipe too. I love both cabbage and cooked celery. Do you all ever eat baby bok choy? I think it's high in Vit A or something that's hard to get via food. Bon appetite! On Saturday, December 28, 2013 8:33 AM, Richard Williams pundits...@gmail.com wrote: We've been on a special diet for several years now. I used to be on a Zen Macrobiotic organic foods diet and ate a lot of organic rice with Shoyu. Now I'm on a diabetic diet - no table sugar, low carbs, and exercise; Rita is on a weight-loss diet - no carbs, high protein, low sugar. And, we both work out at the Y almost every day and/or take long walks by the San Antonio River or go to the local Dog Park. Sometimes we go to the mall and walk past SAKS on our way to Old Navy. We used to drink Crystal Light but mostly filtered water these days and some good wine on occasion. We still eat out a few times a month. Last night we went to the local theater to see Anchorman II and then to our favorite Tex-Mex restaurant, Taco Flats. Here's Rita's recipe for organic vegetable soup. It's not complicated. Ingredients: Vegetables onion carrots celery cabbage green beans zucchini olive oil tomatoes filtered water 1. Cut up the vegetables into small cubes with a knife 2. Cook the vegies in a large wok or frying pan 3. Fill a large pot with the filtered water 4. Boil the hell out of it for a few minutes 5. Add in the chopped vegies with a scoop 6. Add salt or seasoning to taste 7. Let the mixture steep for ten minutes 8. Serve in bowls and eat with a spoon On Wed, Dec 18, 2013 at 7:47 PM, Richard Williams pundits...@gmail.com wrote: Better ingredients, better pizza? We used to eat pizza all the time. Up in Austin, there's a place called Conan's - they have what they call deep dish pizza - Chicago style, with whole wheat crust if you prefer and with the cheese built right into the crust. Also in Austin there is the Brick Oven where you can watch the pizza being cooked inside a big, domed brick oven fireplace and they use flat shovels on a stick to move the pie in and out. And then you've got your frozen pizza - DiGiorno's, Tombstone, Red Baron, and Tony's. And, then there's Pizza Hut, Pizza Inn, Domino's, Little Caesar's, and Papa John's. So, what exactly are the better ingredients in Papa John's pizza? They won't tell you, but it all comes in the back door on a SYSCO truck, just like all the other pizza joints in town. In Boulder, CO some guys invented a new gas-fired oven where the pizza revolves around inside the oven, instead of slow cooking over a wood-burning fire; the crust is thin, so it cooks faster too. You walk up to the counter, select your toppings, and you get your pizza while you wait at the counter in about 2-3 minutes, not fifteen minutes later like at most places. The joint is called Chipotle Pizza, by the guys that own Chipotle Mexican Restaurants. At Chipotle, they use less cheese and gourmet ingredients like olive oil and basil and stuff. They even have a whole ham with a slicer that cuts the ham off right before your eyes. It's the reverse pizza effect: Italians come to America with a recipe for tomato sauce; the Americans put it on dough bread and spread the sauce all around on it; then the Italians go back to Italy and tell all their friends about pizza they got in America. Go figure. 'Mamma mia! Chipotle plans expansion into pizza' http://www.cnbc.com/id/101283103 On Fri, Dec 13, 2013 at 11:16 AM, Bhairitu noozg...@sbcglobal.net wrote: I've mentioned the pros of the Cuisinart sandwich maker the Con would be that it wanted too small a piece of bread even suggesting you might want to cut off the crusts to make it fit. It also does two sandwiches at once which I didn't need but that is actually no problem. Given these are simple inexpensive devices I might try some of the other ones too. Large manufacturers usually have different teams designing products. Some of the teams are good at and some not so. It's always interesting to know the story under the hood. On 12/12/2013 05:48 PM, awoelfleba...@yahoo.com wrote: ---In FairfieldLife@yahoogroups.com, j_alexander_stanley@... wrote: My most recent experience with Cuisinart is my new coffee maker. It got a great review on Consumer Reports, and the Amazon reviews remarked on how well it brews coffee. But, also mentioned many times on Amazon is the crappy latch mechanism on the lid. I figured the problem was a mixture of poor design and ham-fisted users, and being a more graceful and careful person, I assumed the latch mechanism would hold up under my gentle touch. WRONG! That latch was busted within two weeks. Fortunately, the fix is simple: I use a red brick to keep the lid closed during brewing (the hinge is spring loaded, and with the latch broken, the lid won't stay
Re: [FairfieldLife] RE: What People Eat
---In FairfieldLife@{{emailDomain}}, sharelong60@... wrote:
Richard, congratulations for getting off the Crystal Light. Might as well
inject sugar right into the veins! Thanks for the recipe too. I love both
cabbage and cooked celery. Do you all ever eat baby bok choy? I think it's high
in Vit A or something that's hard to get via food. Bon appetite!
Wha? Here is a link to help you out if you think you can't get Vit A via
food.
http://www.healthaliciousness.com/articles/food-sources-of-vitamin-A.php
http://www.healthaliciousness.com/articles/food-sources-of-vitamin-A.php
On Saturday, December 28, 2013 8:33 AM, Richard Williams punditster@...
wrote:
We've been on a special diet for several years now. I used to be on a Zen
Macrobiotic organic foods diet and ate a lot of organic rice with Shoyu. Now
I'm on a diabetic diet - no table sugar, low carbs, and exercise; Rita is on a
weight-loss diet - no carbs, high protein, low sugar. And, we both work out at
the Y almost every day and/or take long walks by the San Antonio River or go to
the local Dog Park. Sometimes we go to the mall and walk past SAKS on our way
to Old Navy.
We used to drink Crystal Light but mostly filtered water these days and some
good wine on occasion. We still eat out a few times a month. Last night we went
to the local theater to see Anchorman II and then to our favorite Tex-Mex
restaurant, Taco Flats. Here's Rita's recipe for organic vegetable soup. It's
not complicated.
Ingredients: Vegetables
onion
carrots
celery
cabbage
green beans
zucchini
olive oil
tomatoes
filtered water
1. Cut up the vegetables into small cubes with a knife
2. Cook the vegies in a large wok or frying pan
3. Fill a large pot with the filtered water
4. Boil the hell out of it for a few minutes
5. Add in the chopped vegies with a scoop
6. Add salt or seasoning to taste
7. Let the mixture steep for ten minutes
8. Serve in bowls and eat with a spoon
On Wed, Dec 18, 2013 at 7:47 PM, Richard Williams punditster@...
mailto:punditster@... wrote:
Better ingredients, better pizza?
We used to eat pizza all the time. Up in Austin, there's a place called
Conan's - they have what they call deep dish pizza - Chicago style, with
whole wheat crust if you prefer and with the cheese built right into the crust.
Also in Austin there is the Brick Oven where you can watch the pizza being
cooked inside a big, domed brick oven fireplace and they use flat shovels on a
stick to move the pie in and out.
And then you've got your frozen pizza - DiGiorno's, Tombstone, Red Baron, and
Tony's. And, then there's Pizza Hut, Pizza Inn, Domino's, Little Caesar's, and
Papa John's. So, what exactly are the better ingredients in Papa John's
pizza? They won't tell you, but it all comes in the back door on a SYSCO truck,
just like all the other pizza joints in town.
In Boulder, CO some guys invented a new gas-fired oven where the pizza
revolves around inside the oven, instead of slow cooking over a wood-burning
fire; the crust is thin, so it cooks faster too. You walk up to the counter,
select your toppings, and you get your pizza while you wait at the counter in
about 2-3 minutes, not fifteen minutes later like at most places.
The joint is called Chipotle Pizza, by the guys that own Chipotle Mexican
Restaurants. At Chipotle, they use less cheese and gourmet ingredients like
olive oil and basil and stuff. They even have a whole ham with a slicer that
cuts the ham off right before your eyes.
It's the reverse pizza effect: Italians come to America with a recipe for
tomato sauce; the Americans put it on dough bread and spread the sauce all
around on it; then the Italians go back to Italy and tell all their friends
about pizza they got in America. Go figure.
'Mamma mia! Chipotle plans expansion into pizza'
http://www.cnbc.com/id/101283103 http://www.cnbc.com/id/101283103
On Fri, Dec 13, 2013 at 11:16 AM, Bhairitu noozguru@... mailto:noozguru@...
wrote:
I've mentioned the pros of the Cuisinart sandwich maker the Con would be that
it wanted too small a piece of bread even suggesting you might want to cut off
the crusts to make it fit. It also does two sandwiches at once which I didn't
need but that is actually no problem. Given these are simple inexpensive
devices I might try some of the other ones too.
Large manufacturers usually have different teams designing products. Some of
the teams are good at and some not so. It's always interesting to know the
story under the hood.
On 12/12/2013 05:48 PM, awoelflebater@... mailto:awoelflebater@... wrote:
---In FairfieldLife@yahoogroups.com mailto:FairfieldLife@yahoogroups.com,
j_alexander_stanley@... mailto:j_alexander_stanley@... wrote:
My most recent experience with Cuisinart is my new coffee maker. It got a
great review on Consumer Reports, and the Amazon reviews remarked on how well
it brews
Re: [FairfieldLife] RE: What People Eat
Crystal Light is artificially sweetened. Not good to fool the body though if it is actually asking for sugar (doesn't have to be sugar though but some carbs). On 12/29/2013 11:38 AM, Share Long wrote: Richard, congratulations for getting off the Crystal Light. Might as well inject sugar right into the veins! Thanks for the recipe too. I love both cabbage and cooked celery. Do you all ever eat baby bok choy? I think it's high in Vit A or something that's hard to get via food. Bon appetite! On Saturday, December 28, 2013 8:33 AM, Richard Williams pundits...@gmail.com wrote: We've been on a special diet for several years now. I used to be on a Zen Macrobiotic organic foods diet and ate a lot of organic rice with Shoyu. Now I'm on a diabetic diet - no table sugar, low carbs, and exercise; Rita is on a weight-loss diet - no carbs, high protein, low sugar. And, we both work out at the Y almost every day and/or take long walks by the San Antonio River or go to the local Dog Park. Sometimes we go to the mall and walk past SAKS on our way to Old Navy. We used to drink Crystal Light but mostly filtered water these days and some good wine on occasion. We still eat out a few times a month. Last night we went to the local theater to see Anchorman II and then to our favorite Tex-Mex restaurant, Taco Flats. Here's Rita's recipe for organic vegetable soup. It's not complicated. Ingredients: Vegetables onion carrots celery cabbage green beans zucchini olive oil tomatoes filtered water 1. Cut up the vegetables into small cubes with a knife 2. Cook the vegies in a large wok or frying pan 3. Fill a large pot with the filtered water 4. Boil the hell out of it for a few minutes 5. Add in the chopped vegies with a scoop 6. Add salt or seasoning to taste 7. Let the mixture steep for ten minutes 8. Serve in bowls and eat with a spoon On Wed, Dec 18, 2013 at 7:47 PM, Richard Williams pundits...@gmail.com mailto:pundits...@gmail.com wrote: Better ingredients, better pizza? We used to eat pizza all the time. Up in Austin, there's a place called Conan's - they have what they call deep dish pizza - Chicago style, with whole wheat crust if you prefer and with the cheese built right into the crust. Also in Austin there is the Brick Oven where you can watch the pizza being cooked inside a big, domed brick oven fireplace and they use flat shovels on a stick to move the pie in and out. Inline image 1 And then you've got your frozen pizza - DiGiorno's, Tombstone, Red Baron, and Tony's. And, then there's Pizza Hut, Pizza Inn, Domino's, Little Caesar's, and Papa John's. So, what exactly are the better ingredients in Papa John's pizza? They won't tell you, but it all comes in the back door on a SYSCO truck, just like all the other pizza joints in town. In Boulder, CO some guys invented a new gas-fired oven where the pizza revolves around inside the oven, instead of slow cooking over a wood-burning fire; the crust is thin, so it cooks faster too. You walk up to the counter, select your toppings, and you get your pizza while you wait at the counter in about 2-3 minutes, not fifteen minutes later like at most places. The joint is called Chipotle Pizza, by the guys that own Chipotle Mexican Restaurants. At Chipotle, they use less cheese and gourmet ingredients like olive oil and basil and stuff. They even have a whole ham with a slicer that cuts the ham off right before your eyes. It's the reverse pizza effect: Italians come to America with a recipe for tomato sauce; the Americans put it on dough bread and spread the sauce all around on it; then the Italians go back to Italy and tell all their friends about pizza they got in America. Go figure. 'Mamma mia! Chipotle plans expansion into pizza' http://www.cnbc.com/id/101283103 On Fri, Dec 13, 2013 at 11:16 AM, Bhairitu noozg...@sbcglobal.net mailto:noozg...@sbcglobal.net wrote: I've mentioned the pros of the Cuisinart sandwich maker the Con would be that it wanted too small a piece of bread even suggesting you might want to cut off the crusts to make it fit. It also does two sandwiches at once which I didn't need but that is actually no problem. Given these are simple inexpensive devices I might try some of the other ones too. Large manufacturers usually have different teams designing products. Some of the teams are good at and some not so. It's always interesting to know the story under the hood. On 12/12/2013 05:48 PM, awoelfleba...@yahoo.com mailto:awoelfleba...@yahoo.com wrote: ---In FairfieldLife@yahoogroups.com mailto:FairfieldLife@yahoogroups.com, j_alexander_stanley@... mailto:j_alexander_stanley@... wrote: My most recent experience with Cuisinart is my new coffee maker. It got
Re: [FairfieldLife] RE: What People Eat
Good point, noozguru, thanks for correction. This kind of health info is important for people to know imo. On Sunday, December 29, 2013 3:27 PM, Bhairitu noozg...@sbcglobal.net wrote: Crystal Light is artificially sweetened. Not good to fool the body though if it is actually asking for sugar (doesn't have to be sugar though but some carbs). On 12/29/2013 11:38 AM, Share Long wrote: Richard, congratulations for getting off the Crystal Light. Might as well inject sugar right into the veins! Thanks for the recipe too. I love both cabbage and cooked celery. Do you all ever eat baby bok choy? I think it's high in Vit A or something that's hard to get via food. Bon appetite! On Saturday, December 28, 2013 8:33 AM, Richard Williams pundits...@gmail.com wrote: We've been on a special diet for several years now. I used to be on a Zen Macrobiotic organic foods diet and ate a lot of organic rice with Shoyu. Now I'm on a diabetic diet - no table sugar, low carbs, and exercise; Rita is on a weight-loss diet - no carbs, high protein, low sugar. And, we both work out at the Y almost every day and/or take long walks by the San Antonio River or go to the local Dog Park. Sometimes we go to the mall and walk past SAKS on our way to Old Navy. We used to drink Crystal Light but mostly filtered water these days and some good wine on occasion. We still eat out a few times a month. Last night we went to the local theater to see Anchorman II and then to our favorite Tex-Mex restaurant, Taco Flats. Here's Rita's recipe for organic vegetable soup. It's not complicated. Ingredients: Vegetables onion carrots celery cabbage green beans zucchini olive oil tomatoes filtered water 1. Cut up the vegetables into small cubes with a knife 2. Cook the vegies in a large wok or frying pan 3. Fill a large pot with the filtered water 4. Boil the hell out of it for a few minutes 5. Add in the chopped vegies with a scoop 6. Add salt or seasoning to taste 7. Let the mixture steep for ten minutes 8. Serve in bowls and eat with a spoon On Wed, Dec 18, 2013 at 7:47 PM, Richard Williams pundits...@gmail.com wrote: Better ingredients, better pizza? We used to eat pizza all the time. Up in Austin, there's a place called Conan's - they have what they call deep dish pizza - Chicago style, with whole wheat crust if you prefer and with the cheese built right into the crust. Also in Austin there is the Brick Oven where you can watch the pizza being cooked inside a big, domed brick oven fireplace and they use flat shovels on a stick to move the pie in and out. And then you've got your frozen pizza - DiGiorno's, Tombstone, Red Baron, and Tony's. And, then there's Pizza Hut, Pizza Inn, Domino's, Little Caesar's, and Papa John's. So, what exactly are the better ingredients in Papa John's pizza? They won't tell you, but it all comes in the back door on a SYSCO truck, just like all the other pizza joints in town. In Boulder, CO some guys invented a new gas-fired oven where the pizza revolves around inside the oven, instead of slow cooking over a wood-burning fire; the crust is thin, so it cooks faster too. You walk up to the counter, select your toppings, and you get your pizza while you wait at the counter in about 2-3 minutes, not fifteen minutes later like at most places. The joint is called Chipotle Pizza, by the guys that own Chipotle Mexican Restaurants. At Chipotle, they use less cheese and gourmet ingredients like olive oil and basil and stuff. They even have a whole ham with a slicer that cuts the ham off right before your eyes. It's the reverse pizza effect: Italians come to America with a recipe for tomato sauce; the Americans put it on dough bread and spread the sauce all around on it; then the Italians go back to Italy and tell all their friends about pizza they got in America. Go figure. 'Mamma mia! Chipotle plans expansion into pizza' http://www.cnbc.com/id/101283103 On Fri, Dec 13, 2013 at 11:16 AM, Bhairitu noozg...@sbcglobal.net wrote: I've mentioned the pros of the Cuisinart sandwich maker the Con would be that it wanted too small a piece of bread even suggesting you might want to cut off the crusts to make it fit. It also does two sandwiches at once which I didn't need but that is actually no problem. Given these are simple inexpensive devices I might try some of the other ones too. Large manufacturers usually have different teams designing products. Some of the teams are good
Re: [FairfieldLife] RE: What People Eat
I cannot stand that artificially sweetened crap! I bought a Pepsi at the 7-11 recently, took a swig, and then realized it was diet - ugh! Tastes and metabolizes like sweetened plastic.
Re: [FairfieldLife] RE: What People Eat
---In FairfieldLife@{{emailDomain}}, no_re...@yahoogroups.com wrote:
I cannot stand that artificially sweetened crap! I bought a Pepsi at the 7-11
recently, took a swig, and then realized it was diet - ugh! Tastes and
metabolizes like sweetened plastic.
Ah, the dreaded Aspartame. It does taste horrible. People actually eat that
stuff in the form of 'diet' fruit juices, pop and they even use something
horrible in the skinny versions of anything at Starbucks. I made the mistake
of asking for a skinny hot chocolate there once thinking I was going to get
skim milk and couldn't drink the thing.
Re: [FairfieldLife] RE: What People Eat
We've been on a special diet for several years now. I used to be on a Zen Macrobiotic organic foods diet and ate a lot of organic rice with Shoyu. Now I'm on a diabetic diet - no table sugar, low carbs, and exercise; Rita is on a weight-loss diet - no carbs, high protein, low sugar. And, we both work out at the Y almost every day and/or take long walks by the San Antonio River or go to the local Dog Park. Sometimes we go to the mall and walk past SAKS on our way to Old Navy. We used to drink Crystal Light but mostly filtered water these days and some good wine on occasion. We still eat out a few times a month. Last night we went to the local theater to see Anchorman II and then to our favorite Tex-Mex restaurant, Taco Flats. Here's Rita's recipe for organic vegetable soup. It's not complicated. Ingredients: Vegetables onion carrots celery cabbage green beans zucchini olive oil tomatoes filtered water 1. Cut up the vegetables into small cubes with a knife 2. Cook the vegies in a large wok or frying pan 3. Fill a large pot with the filtered water 4. Boil the hell out of it for a few minutes 5. Add in the chopped vegies with a scoop 6. Add salt or seasoning to taste 7. Let the mixture steep for ten minutes 8. Serve in bowls and eat with a spoon On Wed, Dec 18, 2013 at 7:47 PM, Richard Williams pundits...@gmail.comwrote: Better ingredients, better pizza? We used to eat pizza all the time. Up in Austin, there's a place called Conan's - they have what they call deep dish pizza - Chicago style, with whole wheat crust if you prefer and with the cheese built right into the crust. Also in Austin there is the Brick Oven where you can watch the pizza being cooked inside a big, domed brick oven fireplace and they use flat shovels on a stick to move the pie in and out. [image: Inline image 1] And then you've got your frozen pizza - DiGiorno's, Tombstone, Red Baron, and Tony's. And, then there's Pizza Hut, Pizza Inn, Domino's, Little Caesar's, and Papa John's. So, what exactly are the better ingredients in Papa John's pizza? They won't tell you, but it all comes in the back door on a SYSCO truck, just like all the other pizza joints in town. In Boulder, CO some guys invented a new gas-fired oven where the pizza revolves around inside the oven, instead of slow cooking over a wood-burning fire; the crust is thin, so it cooks faster too. You walk up to the counter, select your toppings, and you get your pizza while you wait at the counter in about 2-3 minutes, not fifteen minutes later like at most places. The joint is called Chipotle Pizza, by the guys that own Chipotle Mexican Restaurants. At Chipotle, they use less cheese and gourmet ingredients like olive oil and basil and stuff. They even have a whole ham with a slicer that cuts the ham off right before your eyes. It's the reverse pizza effect: Italians come to America with a recipe for tomato sauce; the Americans put it on dough bread and spread the sauce all around on it; then the Italians go back to Italy and tell all their friends about pizza they got in America. Go figure. 'Mamma mia! Chipotle plans expansion into pizza' http://www.cnbc.com/id/101283103 On Fri, Dec 13, 2013 at 11:16 AM, Bhairitu noozg...@sbcglobal.net wrote: I've mentioned the pros of the Cuisinart sandwich maker the Con would be that it wanted too small a piece of bread even suggesting you might want to cut off the crusts to make it fit. It also does two sandwiches at once which I didn't need but that is actually no problem. Given these are simple inexpensive devices I might try some of the other ones too. Large manufacturers usually have different teams designing products. Some of the teams are good at and some not so. It's always interesting to know the story under the hood. On 12/12/2013 05:48 PM, awoelfleba...@yahoo.com wrote: ---In FairfieldLife@yahoogroups.com, j_alexander_stanley@...j_alexander_stanley@...wrote: My most recent experience with Cuisinart is my new coffee maker. It got a great review on Consumer Reports, and the Amazon reviews remarked on how well it brews coffee. But, also mentioned many times on Amazon is the crappy latch mechanism on the lid. I figured the problem was a mixture of poor design and ham-fisted users, and being a more graceful and careful person, I assumed the latch mechanism would hold up under my gentle touch. WRONG! That latch was busted within two weeks. Fortunately, the fix is simple: I use a red brick to keep the lid closed during brewing (the hinge is spring loaded, and with the latch broken, the lid won't stay down.) When this machine inevitably dies some day, will I consider getting another Cuisinart? You betcha! 'Cuz despite the stupid latch, the machine makes really good coffee! I love homemade waffles. I bought a Cuisinart waffle maker, you know the good old fashioned round shape, and I could have chucked it out after a one-time use. The handle was so badly
Re: [FairfieldLife] RE: What People Eat
Better ingredients, better pizza? We used to eat pizza all the time. Up in Austin, there's a place called Conan's - they have what they call deep dish pizza - Chicago style, with whole wheat crust if you prefer and with the cheese built right into the crust. Also in Austin there is the Brick Oven where you can watch the pizza being cooked inside a big, domed brick oven fireplace and they use flat shovels on a stick to move the pie in and out. [image: Inline image 1] And then you've got your frozen pizza - DiGiorno's, Tombstone, Red Baron, and Tony's. And, then there's Pizza Hut, Pizza Inn, Domino's, Little Caesar's, and Papa John's. So, what exactly are the better ingredients in Papa John's pizza? They won't tell you, but it all comes in the back door on a SYSCO truck, just like all the other pizza joints in town. In Boulder, CO some guys invented a new gas-fired oven where the pizza revolves around inside the oven, instead of slow cooking over a wood-burning fire; the crust is thin, so it cooks faster too. You walk up to the counter, select your toppings, and you get your pizza while you wait at the counter in about 2-3 minutes, not fifteen minutes later like at most places. The joint is called Chipotle Pizza, by the guys that own Chipotle Mexican Restaurants. At Chipotle, they use less cheese and gourmet ingredients like olive oil and basil and stuff. They even have a whole ham with a slicer that cuts the ham off right before your eyes. It's the reverse pizza effect: Italians come to America with a recipe for tomato sauce; the Americans put it on dough bread and spread the sauce all around on it; then the Italians go back to Italy and tell all their friends about pizza they got in America. Go figure. 'Mamma mia! Chipotle plans expansion into pizza' http://www.cnbc.com/id/101283103 On Fri, Dec 13, 2013 at 11:16 AM, Bhairitu noozg...@sbcglobal.net wrote: I've mentioned the pros of the Cuisinart sandwich maker the Con would be that it wanted too small a piece of bread even suggesting you might want to cut off the crusts to make it fit. It also does two sandwiches at once which I didn't need but that is actually no problem. Given these are simple inexpensive devices I might try some of the other ones too. Large manufacturers usually have different teams designing products. Some of the teams are good at and some not so. It's always interesting to know the story under the hood. On 12/12/2013 05:48 PM, awoelfleba...@yahoo.com wrote: ---In FairfieldLife@yahoogroups.com, j_alexander_stanley@...j_alexander_stanley@...wrote: My most recent experience with Cuisinart is my new coffee maker. It got a great review on Consumer Reports, and the Amazon reviews remarked on how well it brews coffee. But, also mentioned many times on Amazon is the crappy latch mechanism on the lid. I figured the problem was a mixture of poor design and ham-fisted users, and being a more graceful and careful person, I assumed the latch mechanism would hold up under my gentle touch. WRONG! That latch was busted within two weeks. Fortunately, the fix is simple: I use a red brick to keep the lid closed during brewing (the hinge is spring loaded, and with the latch broken, the lid won't stay down.) When this machine inevitably dies some day, will I consider getting another Cuisinart? You betcha! 'Cuz despite the stupid latch, the machine makes really good coffee! I love homemade waffles. I bought a Cuisinart waffle maker, you know the good old fashioned round shape, and I could have chucked it out after a one-time use. The handle was so badly designed that you were bound to burn yourself lifting it up no matter how careful you were. The mechanism for letting you know when the waffle was ready and when the iron was hot enough was never clear so it would ding and actually mean the iron was up to temperature apparently because if I lifted the lid when the bell went off it turned out the waffles were still raw. In addition, you could never pry the damn thing out from between its jaws without using a fork and a knife to try and perform the equivalent of brain surgery in extricating the stuck thing. by the time you actually got it all out it was in sixty pieces with the remaining 50% still stuck to the iron. I hated that waffle maker with a passion and would never buy another one by that company.
Re: [FairfieldLife] RE: What People Eat
I've mentioned the pros of the Cuisinart sandwich maker the Con would be that it wanted too small a piece of bread even suggesting you might want to cut off the crusts to make it fit. It also does two sandwiches at once which I didn't need but that is actually no problem. Given these are simple inexpensive devices I might try some of the other ones too. Large manufacturers usually have different teams designing products. Some of the teams are good at and some not so. It's always interesting to know the story under the hood. On 12/12/2013 05:48 PM, awoelfleba...@yahoo.com wrote: ---In FairfieldLife@yahoogroups.com, j_alexander_stanley@... wrote: My most recent experience with Cuisinart is my new coffee maker. It got a great review on Consumer Reports, and the Amazon reviews remarked on how well it brews coffee. But, also mentioned many times on Amazon is the crappy latch mechanism on the lid. I figured the problem was a mixture of poor design and ham-fisted users, and being a more graceful and careful person, I assumed the latch mechanism would hold up under my gentle touch. WRONG! That latch was busted within two weeks. Fortunately, the fix is simple: I use a red brick to keep the lid closed during brewing (the hinge is spring loaded, and with the latch broken, the lid won't stay down.) When this machine inevitably dies some day, will I consider getting another Cuisinart? You betcha! 'Cuz despite the stupid latch, the machine makes really good coffee! I love homemade waffles. I bought a Cuisinart waffle maker, you know the good old fashioned round shape, and I could have chucked it out after a one-time use. The handle was so badly designed that you were bound to burn yourself lifting it up no matter how careful you were. The mechanism for letting you know when the waffle was ready and when the iron was hot enough was never clear so it would ding and actually mean the iron was up to temperature apparently because if I lifted the lid when the bell went off it turned out the waffles were still raw. In addition, you could never pry the damn thing out from between its jaws without using a fork and a knife to try and perform the equivalent of brain surgery in extricating the stuck thing. by the time you actually got it all out it was in sixty pieces with the remaining 50% still stuck to the iron. I hated that waffle maker with a passion and would never buy another one by that company.
Re: [FairfieldLife] RE: What People Eat
Got one on the way from Amazon! You've saved me from one step in my coffee making routine. I knew I could count on you. Thanks for the tip. Capresso 259 H2O Plus Glass Water Kettle, Polished Chrome: http://www.amazon.com/Capresso-259-Kettle-Polished-Chrome http://www.amazon.com/Capresso-259-Kettle-Polished-Chrome/dp/B000BY4ZHO/ref=sr_1_2?ie=UTF8qid=1386852534sr=8-2keywords=capresso+kettle On 12/11/2013 4:28 PM, j_alexander_stan...@yahoo.com wrote: I improve on the boiling water recipe by using an electric kettle, specifically the glass electric kettle made by Capresso. I like it because I can easily see exactly how much water is being put in, and it's quicker and quieter than the steel kettle on the stove.
Re: [FairfieldLife] RE: What People Eat
These cold California days a toasted sandwich is really good. So I decided to skip the two step process and got a sandwich toaster. They're not expensive and I decided to go after a Cuisinart one since it got good reviews and would be built well compared to some of the usual brands you see on the shelves of the drug store gift section (and usually overpriced). Bonus two, I drove down to Bed, Bath and Beyond and picked it up with a $5 off coupon the send with their fliers. On 12/12/2013 04:57 AM, Richard J. Williams wrote: Got one on the way from Amazon! You've saved me from one step in my coffee making routine. I knew I could count on you. Thanks for the tip. Capresso 259 H2O Plus Glass Water Kettle, Polished Chrome: http://www.amazon.com/Capresso-259-Kettle-Polished-Chrome http://www.amazon.com/Capresso-259-Kettle-Polished-Chrome/dp/B000BY4ZHO/ref=sr_1_2?ie=UTF8qid=1386852534sr=8-2keywords=capresso+kettle On 12/11/2013 4:28 PM, j_alexander_stan...@yahoo.com wrote: I improve on the boiling water recipe by using an electric kettle, specifically the glass electric kettle made by Capresso. I like it because I can easily see exactly how much water is being put in, and it's quicker and quieter than the steel kettle on the stove.
Re: [FairfieldLife] RE: What People Eat
My most recent experience with Cuisinart is my new coffee maker. It got a great review on Consumer Reports, and the Amazon reviews remarked on how well it brews coffee. But, also mentioned many times on Amazon is the crappy latch mechanism on the lid. I figured the problem was a mixture of poor design and ham-fisted users, and being a more graceful and careful person, I assumed the latch mechanism would hold up under my gentle touch. WRONG! That latch was busted within two weeks. Fortunately, the fix is simple: I use a red brick to keep the lid closed during brewing (the hinge is spring loaded, and with the latch broken, the lid won't stay down.) When this machine inevitably dies some day, will I consider getting another Cuisinart? You betcha! 'Cuz despite the stupid latch, the machine makes really good coffee!
Re: [FairfieldLife] RE: What People Eat
My other experience with Cuisinart is with their food processor. A very popular party snack is a smokey egg dip which is best made using a food processor. One year I wanted to take it to a company party so my sister offered to make it for me. Then she remembered she also had my mother's Cuisinart food processor and asked if I wanted it. It has been a very handy device. Literally I put all the ingredients in the processor and press the button and in less than a minute I have the dip. On 12/12/2013 02:53 PM, j_alexander_stan...@yahoo.com wrote: My most recent experience with Cuisinart is my new coffee maker. It got a great review on Consumer Reports, and the Amazon reviews remarked on how well it brews coffee. But, also mentioned many times on Amazon is the crappy latch mechanism on the lid. I figured the problem was a mixture of poor design and ham-fisted users, and being a more graceful and careful person, I assumed the latch mechanism would hold up under my gentle touch. WRONG! That latch was busted within two weeks. Fortunately, the fix is simple: I use a red brick to keep the lid closed during brewing (the hinge is spring loaded, and with the latch broken, the lid won't stay down.) When this machine inevitably dies some day, will I consider getting another Cuisinart? You betcha! 'Cuz despite the stupid latch, the machine makes really good coffee!
Re: [FairfieldLife] RE: What People Eat
---In FairfieldLife@yahoogroups.com, j_alexander_stanley@... wrote: My most recent experience with Cuisinart is my new coffee maker. It got a great review on Consumer Reports, and the Amazon reviews remarked on how well it brews coffee. But, also mentioned many times on Amazon is the crappy latch mechanism on the lid. I figured the problem was a mixture of poor design and ham-fisted users, and being a more graceful and careful person, I assumed the latch mechanism would hold up under my gentle touch. WRONG! That latch was busted within two weeks. Fortunately, the fix is simple: I use a red brick to keep the lid closed during brewing (the hinge is spring loaded, and with the latch broken, the lid won't stay down.) When this machine inevitably dies some day, will I consider getting another Cuisinart? You betcha! 'Cuz despite the stupid latch, the machine makes really good coffee! I love homemade waffles. I bought a Cuisinart waffle maker, you know the good old fashioned round shape, and I could have chucked it out after a one-time use. The handle was so badly designed that you were bound to burn yourself lifting it up no matter how careful you were. The mechanism for letting you know when the waffle was ready and when the iron was hot enough was never clear so it would ding and actually mean the iron was up to temperature apparently because if I lifted the lid when the bell went off it turned out the waffles were still raw. In addition, you could never pry the damn thing out from between its jaws without using a fork and a knife to try and perform the equivalent of brain surgery in extricating the stuck thing. by the time you actually got it all out it was in sixty pieces with the remaining 50% still stuck to the iron. I hated that waffle maker with a passion and would never buy another one by that company.
Re: [FairfieldLife] RE: What People Eat
Now, I hear the vidyas really recommend boiling that water over a wood fire. Personally, I prefer a cow- dung fire:) On Wednesday, December 11, 2013 2:29 PM, j_alexander_stan...@yahoo.com j_alexander_stan...@yahoo.com wrote: I improve on the boiling water recipe by using an electric kettle, specifically the glass electric kettle made by Capresso. I like it because I can easily see exactly how much water is being put in, and it's quicker and quieter than the steel kettle on the stove.
