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  • Board Topic

    Wood countertops and This Old House

    —food particles, skin cells, blood, mucus—helps microbes thrive.

  • Board Topic

    COOKBOOKS of MONTH OF JUNE: Penelope Casas

    less expensive) 2 jars large green Spanish olives (one to cure, one to cook with) Jamon Serrano (had some for lunch – really terrific, nutty tasting) Chorizo Picante – soft, made by them in the US El Palacio Chorizo...

  • Board Topic

    Understanding Americans: Food Terminologies

    which I have no clue about whatsoever purely because I don’t go anywhere near bacon, ham, pork, sausage (excepting beef sausage), tripe, blood sausage, pata negra, pata blanco, or any other parts of a piggy, however I may be...

  • Board Topic

    Bay Area grocery shopping rant - is something missing?

    What Ruth said! The checkers are amazingly fast and can (as mine did today) instantly tell the difference between CaraCara oranges, blood oranges and regular naval oranges, along with 2 Rio Star grapefruits and a medium pomelo....

  • Board Topic

    Recession Cuisine

    Or you can buy your bacon from a trusted local source (Blood Farm in Groton MA in our case) that doesn’t muck about with the chemicals, and use the fat then.

  • Board Topic

    What's "the" food where you're from?

    Grew up in Bonn, Germany. Known for its local brew Bönnsch (like Kölsch, but you’re not allowed to call any beer brewed outside of Cologne Kölsch). “Himmel un Ääd” (heaven and earth): pan-fried blood sausage...

  • Board Topic

    Fantastic Big Flat Lamb Noodle Soup in Flushing, 41-28 Main

    is the Wood-ear funghus, something that is said to have a blood thinning property. Actually the first time I found this Huei Mian in Flushing was in the back of the other mall, further up from the Golden Mall. I’m now unsure...

  • Board Topic

    Your favorite sandwich. Ones you make at home.

    I don’t eat bagels very often — probably haven’t had one in at least 5 years – because of my blood sugar (if I’m going to have all those carbs, they’re going to be in something really bad! LOL)...

  • Board Topic

    Worst kitchen screwup.

    and putting them away. I grabbed what I thought was a handle of a pot (ya know absent mindedly) and couldn’t figure out why the pot wasn’t coming up. So I really grabbed and pulled hard. It wsa only after I saw all...

  • Board Topic

    Am I overreacting? (sushi rant)

    A couple of observations. It is better for one’s blood pressure and soul to look at folks like these with amusement rather than anger. Second, any sushi chef serving some weird, non Japanese roll with salmon on the outside...

  • Board Topic

    TESCO Fresh and Easy

    in takeaways. It can’t possibly be worse for my blood pressure than the Tustin Whole Paycheque.

  • Board Topic

    What am I missing at the French Laundry?

    Imagine my struggle as an insulin dependent type 1 diabetic!!! I had lunch at Per Se last March. 3 hours, 3 insulin shots and 3 blood glucose tests. And afterwards I was having to monitor my BS throughout the remainder of the...

  • Board Topic

    Top Chef #4

    I think the custodial staff would complain about all the blood they would have to clean up.

  • Board Topic

    [BIG ISLAND] 7 Day Trip Report....

    a taste. The thing is, it’s pork in pork blood sauce. Not exactly haole food. But it wasn’t bad. Really, what it tasted like was liver pate mixed in the sauce. It did get a little strong after a while and it would...

  • Board Topic

    Pet Peeve

    . We go out to eat from 5 to 6 times a week. We are the life’s blood of waiters and restaurants. I just want to make the experience as pleasent as possible for all concerned. Will it kill me if I don’t hear the phrase...

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