/c I live near their store. I’ve had good results from Nature's Own and I believe Nature Glo. (10 replies, last updated by Alan H June 27, 2002)

Agree wholeheartedly. It’s not even that healthy. Their salads are kind of crass, too. Too big chunks of everything. Nothing tastes particularly flavorful. The tofu is just mediocre. It’s okay in a pinch, but I actually... (6 replies, last updated by jazzjavajive April 13, 2006)

becomes saturated, and the excess sugar collects at the bottom). That’s what I did anyway, and it was DELICIOUS, with only 3 ingredients, all of them natural and good for you (well – maybe not so much the sugar). I... (40 replies, last updated by newfoodie May 6, 2008)

Yesterday I decided to try to make my own yogurt, just for kicks. I heated a quart of 2% milk to not-quite-simmering, stirred in a touch of half-and-half for richness, sat it by the window to cool, watched the Daily Show online,... (10 replies, last updated by cassoulady June 13, 2009)

Thank you so much for sharing this link. I made kumquat marmalade with seven pounds of kumquats, a chunk of ginger,a handful of key limes and natural sugar + honey. Have done something similar before but no beginners luck this... (41 replies, last updated by humptydumpty January 15, 2008)

Dear Mother Nature, As much as You have perfected the taste of Your Earth’s bounty, some often leave me wishing that I could make some changes that even You might consider worthy. I don’t mean to sound of a mortal... (182 replies, last updated by sueatmo May 26, 2009)

A few months ago after buying the book Charcuterie, we started making our own pancetta and guanciale. If you use these wonderful cured meats in your cooking (and you should), it’s so darn easy to make, generally better than... (48 replies, last updated by cinnamon girl November 22, 2009)

Now I’m a very healhy eater, really, and I wanted a nice healthy lunch. What I WANTED was the Natural Cafe’s steamed or grilled veggies with tofu. What I got was Chamomile Cafe in Carpenteria. The place looked nice... (4 replies, last updated by FIDO August 19, 2007)

I’m kind of gross when it comes to eating cheese in the privacy of my own home, esp. the gooey, soft kind. I rip pieces from the original chunk, they get all over my fingers, I put them into my mouth and they’re... (197 replies, last updated by lcool June 12, 2009)

(Formatted with All Pictures here: http://exilekiss.blogspot.com/2008/10/create-your-own-tasting-menu-aka.html) I first heard about XIV (“Fourteen”) a while back, long before it actually opened, thanks to the numerous,... (31 replies, last updated by RicRios February 20, 2009)

was simply so huge that it overwhelmed the rice:soup ratio and I couldn’t eat it fast enough (especially not after 13 chicken skeweres). Last night, I simply ordered the soup and the rice ball as separate dishes, and did my... (98 replies, last updated by exilekiss October 9, 2008)

. 5) brisket cooking time depends on weight mostly. Check the referenced bbq forum for tips. 6) I generally use mostly charwood, such as Maple Leaf of Nature's Own, also called lump charcoal. Burns hotter, although not as long as... (15 replies, last updated by Tom Hall November 27, 2002)

of days gone by. The main problem is the chili — too many kidney beans and tomato chunks in pretty much every batch. Yucko! You’d be better off saving your money for gas for a quick drive down to Los Angeles. (16 replies, last updated by peeder March 31, 2004)

I have just discovered the joy of eating farmer’s cheese, which I have not had since I last ate in my grandmother’s house too many years ago...so far have tried Whole Foods, which sells chunks in their own containers.... (6 replies, last updated by erica December 15, 2007)

turned out to be a mis-directed call) but the info was houndish of nature, so I’m passing it along here! It turns out that the Mexican Chain Torta Chain owned in part by legendary Mexican soccer player Jorge Campos just... (1 reply, last updated by TastELA March 15, 2007)