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Found 5 results

  1. Useful Q & A about eating well. I personally adhere to the Julia Child diet: everything in moderation (well mostly ).
  2. We started using Purple Carrot 3 weeks ago (family plan which gives us 2 4-serving meals per week). We have been eating probably around 75% vegetarian at home for the past year or so, and figured this could potentially introduce us to some new techniques/tastes in a relatively convenient way. Compared to the vegetarian options from Blue Apron, these seemed more interesting. So far so good. Only 1 or 2 of the meals have been "knockouts," but all but tonight's "North African Orzo Risotto" have been pretty decent. Favorites thus far have been spaghetti & carrot noodles with tomato sauce
  3. Mark Bittman with a food-centric appraisal of the election results in California: The Food Movement Takes a Beating
  4. There are so many mistakes in this article, that I hardly know where to begin. Here's the comment I added to the online article: So much misinformation here. There is no point in soaking dried nixtamal (aka pozole corn, hominy) to make masa. Washing is part of the process of making nixtamal, after cooking dried corn with lime it is washed to remove the gelatinous hulls. Plus, it is much harder to finely grind wet corn than to grind dried nixtamal in a grain mill. I often make nixtamal from scratch, cooking dried field corn with cal. The biggest challenge has been grinding the wet corn. I o
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