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arabella
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The Food Question Item
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Feb 23 08:48 UTC 1993 |
Here's an item where questions about food can be asked and
(one hopes) answered.
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| 96 responses total. |
arabella
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response 1 of 96:
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Feb 23 08:50 UTC 1993 |
My first question: Does anyone know whatever became of
Wheatena, the whole wheat hot cereal? I used to love that
stuff, but in looking for it recently I have come up
empty handed. I wonder if it's possibly a regional thing
(I used to get it on the East coast), but I think I bought
it in Michigan at least once, several years ago. So I
fear that it may have disappeared from the market
entirely. Does anyone have any leads?
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remmers
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response 2 of 96:
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Feb 23 13:48 UTC 1993 |
Haven't looked for it lately, but I can confirm that it was
available locally. Used to buy it here in Ann Arbor, many
years ago.
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chelsea
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response 3 of 96:
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Feb 23 14:04 UTC 1993 |
Okay, here's one I've wondered about. Cooking sherry is just
fine, kept in a dark pantry, for a good long time. Or so I've
heard. But Marsala should be refrigerated after it's been opened,
right? Does Marsala have a shorter shelf-life than generic sherry?
Is there a reason for this? Have I been given bogus information?
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glenda
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response 4 of 96:
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Feb 23 15:05 UTC 1993 |
Wheatena is available here. I get it at the S. Industrial Kroger's and
I've seen it at Meijer.
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mythago
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response 5 of 96:
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Feb 23 21:06 UTC 1993 |
Marsala is a wine, rather than a 'fortified' wine as sherry is.
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chelsea
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response 6 of 96:
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Feb 23 22:55 UTC 1993 |
Should sherry be refrigerated too?
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jdg
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response 7 of 96:
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Feb 24 01:37 UTC 1993 |
not necessary. And HONEY keeps forever, if you don't mind melting it
again.
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popcorn
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response 8 of 96:
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Feb 24 12:13 UTC 1993 |
How do you melt it? I've got a jar with a solid honey-lump in it
right now.
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glenda
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response 9 of 96:
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Feb 24 14:12 UTC 1993 |
Put it in a pan of hot water. You can keep the water on the stove at a
slow simmer if needed (I usually just keep changing the water as it cools).
Or, put it in the microwave and zap .5-1 minute at a time til it "melts".
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mythago
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response 10 of 96:
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Feb 24 14:53 UTC 1993 |
I always keep my sherry in the fridge, but if the bottle has a
good-fitting cork it's probably unnecessary.
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chelsea
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response 11 of 96:
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Feb 24 14:57 UTC 1993 |
Thanks, I'll start doing the same.
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mta
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response 12 of 96:
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Feb 24 19:40 UTC 1993 |
Wheatena--I've seen it at the Packard Street Food Co-op--and they also carry
Bear Mush, which is very similar. You can even get it in bulk.
Cooking Sherry--if you specifically mean *cooking* sherry, another factor that
makes it keep longer is that when it's labeled for cooking, it's been
"fortified" with salt.
As to the regular sherry, I never refridgerate it and I've never had
a problem. The extra alcohol content probably acts as a preservative.
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arabella
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response 13 of 96:
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Feb 26 09:37 UTC 1993 |
Thanks, all. I found my Wheatena a couple of days ago, at the
Busch's near the intersection of Plymouth and Green.
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denise
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response 14 of 96:
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Feb 28 21:08 UTC 1993 |
[Also speaking of looking for things, I finally found a store down here that
sells Vernors ginger ale! ;-) ]
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arabella
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response 15 of 96:
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Mar 1 08:24 UTC 1993 |
Here's an odd sort of question. What do people like to do
with leeks? I bought some a few days ago because I'd heard
wonderful things about how they taste, but I'm not sure what
I'd like to do with them. Greene has some leek recipes, but
none of them lit my fire so far...
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glenda
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response 16 of 96:
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Mar 1 16:14 UTC 1993 |
When we get ahold of some leeks we make onion family soup. Just sautee some
of every kind of the onion family you have on hand or can get ahold of: reg
onions, scallions, leeks, garlic, shallots. Add chicken broth, water or
veggies stock, salt and pepper and whatever other spices you like. Bring to
boil and simmer til all the veggies are tender. Add some milk or cream and
gentley heat through. Serve with crusty bread. Yummy
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steve
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response 17 of 96:
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Mar 1 19:08 UTC 1993 |
Leeks work well in stir frys too.
Leeks work well eaten raw.
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mythago
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response 18 of 96:
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Mar 2 22:30 UTC 1993 |
I usually use leeks instead of onions whenever I want onion flavor,
but not as 'strongly.' I don't use 'em much for things like
beef stew, but for risotto and chicken dishes they're great.
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danr
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response 19 of 96:
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Mar 5 00:31 UTC 1993 |
I've made a leek and potato soup once that turned out pretty good.
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arabella
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response 20 of 96:
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Mar 6 10:34 UTC 1993 |
Thanks for all the ideas!
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popcorn
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response 21 of 96:
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Jan 7 00:42 UTC 1994 |
What does "tromp d'oeil" mean? Stepping on eyes? Williams Sonoma uses
the term a lot.
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danr
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response 22 of 96:
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Jan 7 02:25 UTC 1994 |
Tromp means to trick or fool. A tromp d'oeil is when someone paints
a window on a blank wall and you're fooled into thinking that it's
an actual window. Dunno what it has to do with food, though.
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jdg
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response 23 of 96:
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Jan 10 23:20 UTC 1994 |
Valerie, I have a cookbook which includes a whole mess of tromp d'oeil
recipies. Some very weird looking food. Grapefruit halves with eyes,
a "pizza" which is actually a strawberry dessert, etc.
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arabella
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response 24 of 96:
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Jan 24 06:19 UTC 1994 |
Sorry to nitpick, but I believe the term is "trompe l'oeil".
Have to go check my art books to be 100 percent certain, though.
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