anzadel

Members
  • Content Count

    126
  • Joined

  • Last visited


Reputation Activity

  1. Like
    anzadel got a reaction from Physibeth in The crazy things people say   
    I would have said. Awesome! Sounda great. Then dump in the trash on the way home.
    I try to engage as little as possible with people in regards to food. Ugh. So frustrating.
    At lunch I make a huge salad almost everyday for work. Even long before w30, and every day someone says to me 'wow that's so much food you're going to be at all that?'
    All that being three cups of veggies and some meat. Probably a third of the caloriesn in their burger etc
  2. Like
    anzadel got a reaction from Physibeth in The crazy things people say   
    I would have said. Awesome! Sounda great. Then dump in the trash on the way home.
    I try to engage as little as possible with people in regards to food. Ugh. So frustrating.
    At lunch I make a huge salad almost everyday for work. Even long before w30, and every day someone says to me 'wow that's so much food you're going to be at all that?'
    All that being three cups of veggies and some meat. Probably a third of the caloriesn in their burger etc
  3. Like
    anzadel reacted to Vian in Kombucha Makers Unite; Where to ask and be answered   
    I've been having very good luck with my kombucha lately. I switched from fruit juice, to using straight up concentrate. I use 100% juice concentrate and my favorite flavors are berry or apple/berry mixtures (apple cherry, apple raspberry, grape, blueberry pomegranate). I make a total of 120 ounces of kombucha a week (3x 32 oz. bottles and 1x24oz bottle) I measure out 1/4 c. juice concentrate for the 24 oz. bottle, then divide the remaining concentrate (from a 12oz. can of frozen concentrate) evenly among the 3 larger bottles. I do CB still in a 1.8 gallon beverage dispenser, but I treat it more like a batch brew (I pull off all my booch at once). I boil a gallon of tap water, then add 1 cup organic sugar and dissolve it, then let it cool for about 30-40 minutes, then add 4 white tea bags and 4 green tea bags and steep them until I remember to take them out (usually an hour or so). Then I let the fresh tea cool to room temp. I pull off my booch from the CB container with my big 4 cup measuring cup and fill my bottles that already have the juice concentrate in them, close them up and turn them back and forth to make sure the juice mixes evenly and set them aside in a warm spot in the kitchen. I do my second ferment for 3 days.
     
    For the Cb container, I use my 4 cup measuring cup to pour the fresh tea into the container, but I use a plastic chopstick to wick the tea over to the side of the container and underneath my scoby. My container is hexagonal, so my scoby ends up shaped like a stop sign. I use the chop stick to push one corner down and then the tea follows the chopstick down into the container and ends up under the scoby, so that the scoby can stay floating on top. Currently I have 3 1/4" thick scobies (two are from times I wasn't able to keep them floating, so they sunk and a new one formed). Because it's winter and a bit colder, I keep my whole setup sitting on top of my hot water heater. I have a half-sized water heater that is in my kitchen and is inside a housing that makes up part of my kitchen counter. The top gets slightly warm to the touch from the 120+ degree water being held inside it, so my booch ferments pretty quickly.
     
    I was doing things almost the same, only I was using fresh fruit juice (blending fresh fruit and straining it) and my booch was ending up very, very acidic (burned my throat) and alcoholic (I can tell immediately if I've had alcohol). I let it sit for about 3 months just ignoring it, and when I finally got in there and cleaned it all up and got things going again, my booch has been tangy and pleasantly tart, but very drinkable and no more throat burning, as well as no more alcohol. I'm loving my booch again and enjoy having a couple cups of it every night with dinner instead of my old can of coke zero.
  4. Like
    anzadel reacted to Roz Griffiths in You know someone is doing a Whole30 when...   
    You cook dinner & discreetly hack off & eat the fat from your OH's steak before serving because you know he'll just leave it or FEED IT TO THE CAT
  5. Like
    anzadel reacted to look_alive in Cookware Recommendations?   
    There's always this...   just a dollar! 
     
    Home Depot Le Cruset Handle "Fix"
  6. Like
    anzadel got a reaction from look_alive in Cookware Recommendations?   
    OMG THANK YOU! As I said, I got the martha stewart one second hand so I had no idea. I just took the handle off. And I burn myself with steam on a regular basis. Im leary to put plastic in the oven....but I will try it. Good thing I didnt' chuck it in the trash!
     
    I am not going to go to the sur la table site to look at the handles of which you speak. I just spend too much money if I even look at their site
  7. Like
    anzadel reacted to look_alive in Cookware Recommendations?   
     
    Le Cruset's Dutch Ovens now come with a plastic handle as well.  I also own the Martha Stewart version, and the plastic handles on them (and the Le Cruset) are oven-safe to 450 degrees, so there should be no reason to remove it before using it in the oven... that's what they were made for.
     
    For what it's worth, Sur La Table has started selling replacement handles for the new LeCruset dutch ovens because people are upset they switched to plastic, even though its oven safe.
  8. Like
    anzadel reacted to nikki5577 in Cookware Recommendations?   
    I'm with Anzadel... I have a beautiful set of Calphalon that I received as a wedding gift 14 years ago and except for the sauce pans I use my cast iron instead. And the cast iron is SO CHEAP!!!!!  
  9. Like
    anzadel got a reaction from nikki5577 in Cookware Recommendations?   
    Cast iron for skillets. I love my All Clad sauce pans but  as for skillets or sautee pans? I will never use anything other than cast iron again. 
     
    I have 8 cast iron in various sizes I bought at garage sales and thrift shops for very cheap. They needed a good  scrubbing and re-seasoning but they will last for generations.  They cook evenly, are easy to clean and care for  and they are the best! I stopped using non stick years ago when I got one so hot that the coating burned, set off the smoke alarm in my apartment building and they had to evacuate the entire building and the fire department came.. um...no that wasn't embarrasing AT ALL. 
     
     
    I covet a Le Creuset  dutch ovens but they are too expensive! I found  a martha steward on at Goodwillf or 8 bucks. It's  enamel coated cast oven and it's great. The only problem is that the lid on the handle is plastic. It is removable so I can put it in the oven but it sucks to remove the lid without a handle.   
  10. Like
    anzadel got a reaction from nikki5577 in Cookware Recommendations?   
    Cast iron for skillets. I love my All Clad sauce pans but  as for skillets or sautee pans? I will never use anything other than cast iron again. 
     
    I have 8 cast iron in various sizes I bought at garage sales and thrift shops for very cheap. They needed a good  scrubbing and re-seasoning but they will last for generations.  They cook evenly, are easy to clean and care for  and they are the best! I stopped using non stick years ago when I got one so hot that the coating burned, set off the smoke alarm in my apartment building and they had to evacuate the entire building and the fire department came.. um...no that wasn't embarrasing AT ALL. 
     
     
    I covet a Le Creuset  dutch ovens but they are too expensive! I found  a martha steward on at Goodwillf or 8 bucks. It's  enamel coated cast oven and it's great. The only problem is that the lid on the handle is plastic. It is removable so I can put it in the oven but it sucks to remove the lid without a handle.   
  11. Like
    anzadel got a reaction from Physibeth in The crazy things people say   
    I would have said. Awesome! Sounda great. Then dump in the trash on the way home.
    I try to engage as little as possible with people in regards to food. Ugh. So frustrating.
    At lunch I make a huge salad almost everyday for work. Even long before w30, and every day someone says to me 'wow that's so much food you're going to be at all that?'
    All that being three cups of veggies and some meat. Probably a third of the caloriesn in their burger etc
  12. Like
    anzadel got a reaction from Physibeth in The crazy things people say   
    I would have said. Awesome! Sounda great. Then dump in the trash on the way home.
    I try to engage as little as possible with people in regards to food. Ugh. So frustrating.
    At lunch I make a huge salad almost everyday for work. Even long before w30, and every day someone says to me 'wow that's so much food you're going to be at all that?'
    All that being three cups of veggies and some meat. Probably a third of the caloriesn in their burger etc
  13. Like
    anzadel got a reaction from Physibeth in The crazy things people say   
    I would have said. Awesome! Sounda great. Then dump in the trash on the way home.
    I try to engage as little as possible with people in regards to food. Ugh. So frustrating.
    At lunch I make a huge salad almost everyday for work. Even long before w30, and every day someone says to me 'wow that's so much food you're going to be at all that?'
    All that being three cups of veggies and some meat. Probably a third of the caloriesn in their burger etc
  14. Like
    anzadel got a reaction from Physibeth in The crazy things people say   
    I would have said. Awesome! Sounda great. Then dump in the trash on the way home.
    I try to engage as little as possible with people in regards to food. Ugh. So frustrating.
    At lunch I make a huge salad almost everyday for work. Even long before w30, and every day someone says to me 'wow that's so much food you're going to be at all that?'
    All that being three cups of veggies and some meat. Probably a third of the caloriesn in their burger etc