lperry

Grill envy.

Let's at least quote sources and each other fairly? I didn't write anything judgmental or conclusive about "all small-scale, local farming." Actually, I wrote no conclusion and purposefully qualified what I did write with "farm dependent, of course"

Your link is to the Monsanto site. No problem with that and good to at least consider that view. At the same time, I've posted here in the past about visiting farms and asking direct questions as you rightly advise. Unless there is new data or information of which I'm not aware, the unavoidability of GMO for soybeans is in a special class, different from most other produce, due to legislation. I may be wrong--always possible and happens regularly :-)--but that NatGeo piece doesn't do a great job of supporting the point I think you're making.

I seem to have hit a nerve, but, as usual, I don't understand why.  I was responding to the ideas in bold, and the link applies to the assumption about locally grown corn, while my comment beyond the link applies to the concept of big ag vs. small farming.  Take it as you will.  Sorry Don, nothing to slug.  Make sure you know the source of that popcorn.

Just on the 90% figure, and this is an honest question versus an unchangeable view...it's tough to really ascertain what that means, at least for me. The article didn't say "90% of food crops." Rather, it says this:

"About 90 percent of commodity crops used in the nation's food supply, including soybeans, sugar beets, and feed corn, are genetically engineered. They are known as genetically modified organisms, or GMOs."

We don't know (from the article) the source for that number. Nor how "commodity crops," ostensibly a subset of all "food crops" are defined.

I have read quite a bit about the US soybean industry and how it is virtually impossible to find non-GMO because patents for the modified seed have been granted to Monsanto. But, in thinking about local farms, I'm not sure the "commodity crops" to which that figure refers are relevant? Surely, locally grown corn isn't the same as "feed corn" (farm dependent, of course). My sense, and I'm no expert here, is that much of this debate, in all of its forms beyond GMO, is about industrial agriculture versus smaller scale, regional farming

Perhaps not.   Assumptions that all small-scale, local farming is somehow "better" than large-scale operations may not be entirely accurate and/or fair.  If you want to know where your food comes from, ask the person who grew it about the source of the seeds, and then follow up to find out if those came from Monsanto, Seminis, or another subsidiary.

No, it is not the corporate association. And I would absolutely avoid eggs from that farmers chickens. I prefer to avoid GMO stuff in my diet if I can help it. That is my choice. You can make your own choice.

Good luck with that.  It's estimated that about 90% of food crops in the U.S. are GMOs.

Without engaging in a battle of backgrounds since not my intent and probably not productive, would just say the following.

Your view is, of course, very valid. Many others agree, from scientific researchers to lay people.

My point is simply that the other side of whicever coin (simplifying, the GMO-good or GMO-bad divide) is very much out there as well, also supported by substantive research and less supported opinion.

I think fair to say a consensus on GMO foods as related to health is not as locked down as say, the health dangers of chain smoking. You may disagree there also and, if so, of course fine.

Not true, and the biggest study thus far indicating problems has been rescinded.  Part of it was bad science, part of it was a problem with the review process, and part of it was more than a bit of bias on the part of the major research scientist.  That's a lot of parts to a perfect storm fueled by public fears, not unlike the anti-vacccine "debate." You can also link to a number of solid studies in the same article if you would like to read more.

If you want to be upset about GMOs, knock yourself out, but consider worrying about something we know is an issue, like environmental impacts. You won't be able to get around eating them.

We got our porch furniture at Offenbacher's, and it looks like they're having a sale now. 

NY Times, too.  I think they would have gotten a different answer about inclusivity had they not spoken with a government employee - they tend to focus on like rather than difference.  We had some discussion on it, and everyone I talked to went with goat, and, as it turns out, our research indicates that sheep were not in China when the zodiac system was invented.  So sheep is æ–°æ€æƒ³ã€‚Kind of like ice cream mooncakes.：）

Broccoli, tofu, and water chestnuts in ginger sauce served over jasmine rice.  Ginger is supposed to be warming.  I think I didn't use enough. 

I think you're right - I would blanch.  But fifty sheets?  Wow.  I think you are beyond what is easy in a home kitchen.  Even pasta drying racks (yes, I'm a psycho gadget person and I have one) only hold maybe twenty sheets, tops.  A quick and dirty trick is to put a broom handle between two chairs and hang the sheets, but you have to either have a dedicated dowel or do some cleaning.  So if downsizing isn't an option, go buy dowels at Home Depot.  

So two questions here if okay? How much rum?  And, how high were the flames?  Have always been a sucker for desserts that involve fire.

1. A pour count of three or four, maybe?  2.  Zero flames.  I poured the rum, screwed the cap back on the Barbancourt bottle, set it down on the counter, took a moment to think about the fact that my robe is microfiber and is, therefore, probably extremely flammable, and then realized everything had bubbled out and the sauce was ready.  I'm not a morning person.

Bananas Foster served over peanut butter waffles.  Happy Elvis-themed Mardi Gras, everyone!

Mushrooms in a red wine, balsamic reduction, served over quinoa

Roasted asparagus

The last of the partial Derby pie that was stashed in the freezer after Christmas dinner

羊 <-- is the Chinese character and its character origin (pictograph) depicts an animal with horns. This could be understood to describe a goat, too, but modern word evolution tagged the word with a location placement (å±± = mountain--pictograph of landform with peaks), so now å±±ç¾Š usually means goat. I guess it could also be a ram?

In other words, I am not sure, since things get lost in translation. But I was taught that 羊 generally meant sheep, rather than goat, since the zodiac personality is usually described as "gentle or calm," with more of a "follower" tendency; hence the mad dash of Chinese pregnant mothers scheduling c-sections before February 19 so their child could have horse-tendencies.

Interesting, because everything we've been given in my Mandarin class (populated by teachers from the Beijing Language and Culture University) has a goat on it, and they told us it's the year of the goat.  I'll try to get details next week, as our class is on Thursday so we will be celebrating.

^ The thing with both coconut and almond flours is that they add extra fat to the mix, and some recipes just don't hold up with extra fat.  (I'll spare everyone the gory details of how I know that.)  You can either dial back the butter (or coconut oil) in your regular cake-y recipes which will be a trial and error process, or find a recipe already tweaked for these flours.  European tortes, financiers, and other nut-based things are the only types I've found will convert with no clear difference in texture. 

Broccoli, tofu, and water chestnuts in a Thai green curry, served over jasmine rice.  Water chestnuts because Mr. lperry asked, "how come you never use water chestnuts?"  Also, it reminds me of being a kid and helping Mom cook "Chinese" food.  I felt so exotic with cans of water chestnuts and bamboo shoots.  

I loved ours, too, but it died.  Hence the trays.  FWIW, don't buy the blue ones that are $1.99 at Target.

The Costco at Route 1 and Sherwood Hall Lane in Alexandria opens next month.  While I'm sure it will take some pressure off the Pentagon City Costco, between it and the WalMart next door the traffic will be terrible.  (For those who are familiar with the area, for years there was a movie theater at that location.)

I've been sucked into the Costco zone-since the new store on Rt. 1 (right around the corner) opened, & my kids dragged me here for the opening night preview on Wed.-I think my son ate enough of the free samples that night to cover the membership...most prices seem comparable to the commissary/PX & now I get to try out all the Kirkland stuff that DS insists is 'awesome'.

I was down south today and stopped by this Costco because it was convenient.  After my usual trips to Pentagon City, it was like Costco in the Twilight Zone.  I was there at noon on a Friday and the staff were friendly and helpful, the atmosphere was relaxed, I didn't have a near accident in the parking lot, there were only two people ahead of me in line, nobody was yelling or plowing people down with a cart, I parked about 60 meters from the door and didn't have to deal with a surly attendant or malfunctioning ticket machine...  *sigh*  It's not worth the horrific traffic for me to make this store a regular stop, but I will certainly drop in if I am close by.

^ You can't use American confectioner's sugar as a substitute because it contains corn starch.  I have no idea why.  I would just use regular sugar and beat the mixture another minute or two to dissolve the larger granules.  I don't think there should be a problem at all, and it sounds like a lovely Valentine's dessert.

Tell me about the ice cube trays you love.

^and how does Ina Garten roast broccoli?

Like this.   I omit the garlic, but the lemon and cheese are fantastic.

Salad of green leaf lettuce, cucumber, and red bell pepper; miso-ginger vinaigrette

Whole wheat no-knead bread

Fromage fort

Bucatini all'Amatriciana with turkey meatballs

I saw this recipe on David Liebovitz' blog and have been waiting for an appropriate number of bits of cheese to make it.  Was it as good as I think?

^ I'm not Porcupine, but I would kill for under-cabinet lighting.  The overhead lights do nothing to illuminate the prep areas. 

Roasted tomato (freezer) risotto, finished with chèvre

Roasted broccoli.  Best thing I ever learned from Ina Garten.

Penne with greens, olive oil, and red pepper flakes, topped with a little pecorino Romano cheese

Roasted acorn squash

The squash was from this summer's garden and had been frozen.  I had read that you can roast frozen vegetables, and was surprised that the flavor was just as good as fresh.  The texture was a little different, but not unpleasant.

Last night, pho.

Tonight, Umbrian lentils in a warm salad with chard, feta, and a balsamic vinaigrette.

Last night was a Punjabi-style taro curry with some peas thrown in, because I wanted something green on the table.    Cilantro on top.

Served over basmati rice, for extra carbo-liciousness.

Pho last night, penne caponata tonight with a romaine, apple, Manchego salad in a tarragon, Dijon, honey vinaigrette.