Adulterated garlic powder (with chalk and talc)

[graham]

I agree with James Beard that garlic and onion powders are an
abomination and never use them but some do.
http://www.calgaryherald.com/life/there+chalk+talcum+your+garlic+powder+food+fraud+expert+warning/13308193/story.html

"Turmeric cut with corn, nutmeg diluted with pepper and dried oregano
adulterated with “other plant matter.” Dried spices in particular are
among the most fraudulent foods. Now, a leading food fraud expert is
warning that the garlic powder being sold in grocery stores, including
those in Canada could be tainted.

Prof. Christopher Elliott is making his concerns public after
considering two recent trends: garlic sales remaining steady despite bad
weather in China killing a significant number of crops. “Where’s all the
garlic coming from?” the director of the Institute for Global Food
Security at Queen’s University Belfast asked the Canadian Press.

As China produces much of the world’s garlic, Elliott and other
researchers are currently investigating supply chains for evidence of
adulteration with substances such as chalk or talcum powder.

When probing potential cases of food fraud, Elliott told the Canadian
Press that he looks for certain themes: “Has there been crop failures?
Are there price wars going on in a particular commodity? Currency
fluctuations are another driving factor (and) political instability and
corruption.”

Aline Dimitri, the deputy chief food safety officer for the Canadian
Food Inspection Agency said that a monitoring system is in place, which
examines foods for chemical contamination. “We haven’t really seen any
major deviations in the system that would make us worry,” she told the
Canadian Press.

Garlic powder has long been maligned for reasons unrelated to food
fraud. Influential culinary author and teacher James Beard considered
the product an abomination, writing in Beard on Food (Bloomsbury Press):
“I consider both garlic powder and salt and onion powder and salt to be
among the more disagreeable of the so-called advances in our eating.”

However, if you’re hooked on the convenience of the stuff, one way to
ensure its purity is to make it yourself. A few heads of garlic, a
dehydrator and a high-speed blender or spice grinder will yield a
fresher and more potent powder than anything from the store. (Try Joel
MacCharles’ recipe for Homemade Smoked Garlic Powder on wellpreserved.ca.)"

[U.S. Janet B.]

On Tue, 18 Apr 2017 13:42:28 -0600, graham <gst...@shaw.ca> wrote:

>I agree with James Beard that garlic and onion powders are an
>abomination and never use them but some do.
>http://www.calgaryherald.com/life/there+chalk+talcum+your+garlic+powder+food+fraud+expert+warning/13308193/story.html
>

My Kirkland Signature Granulated California Garlic (from Costco) says
made from 100% California-grown fresh garlic that has been dehydrated
and milled to size. Love it I always use fresh garlic when I am
cooking. Sometimes I like a like of garlic on buttered bread or
something. /Both have their place in my kitchen. Never tried garlic
powder
Janet US

[21bla...@gmail.com]

i won't buy that Parmesan cheese anymore, the kind you can sprinkle...

because there's some kind of filler in most [or all] of them

some have wood or sawdust?!

marc

[Bruce]

Doesn't it say in the ingredients?

[21bla...@gmail.com]

i didn't read ingredients on that particular one - Parmesan Cheese

normally i do read ingredients

but that one was in the news, and a surprise to many, i think

marc

[Dave Smith]

I don't know about the cheap filler, but having had the canned stuff and
the freshly grated, I can tell you that they canned stuff tastes nothing
like freshly grated. Fresh Parmesan cheese is not cheap, but it has a
lot of flavour and a little goes a long way. It is probably cheaper on
the long run.

[cshenk]

U.S. Janet B. wrote in rec.food.cooking:

I don't get mine from the grocery store. I use Savory Spice Shop and
get minced deydrated mostly. I do have some powdered (also from Savory
Spice) but they make it from ground down minced. I use that in my
sausage spice recipe mostly.

--

[Ed Pawlowski]

powdered cellulose to prevent caking as well as potassium sorbate.

[Wayne Boatwright]

On Tue 18 Apr 2017 12:58:34p, U.S. Janet B. told us...

The same for Kirkland Signature Granlated California Onion.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

**********************************************************

Wayne Boatwright

[notbob]

On 2017-04-18, graham <gst...@shaw.ca> wrote:

> I agree with James Beard that garlic and onion powders are an
> abomination and never use them but some do.

<http://www.calgaryherald.com/life/there+chalk+talcum+your+garlic+powder+food+fraud+expert+warning/13308193/story.html>

I do, now! Try and make this blend with all natural ingredients:

http://www.gumbopages.com/food/creole.html

I did. Subbed chopped onions fer onion salt, subbed chopped fresh
garlic fer garlic salt, yada yada.....

Bottome line, it all sucked and I changed to "powdered" spices fer
rubs, creole boils, etc. They're infinitely better suited fer the
job.

> "Turmeric cut with corn, nutmeg diluted with pepper and dried oregano

> adulterated with ???other plant matter.??? Dried spices in particular are

> among the most fraudulent foods.

Gotta be smarter than the spices. I buy all organic spices from my
local health food store. ;)

nb

[Cindy Hamilton]

On Tuesday, April 18, 2017 at 3:42:32 PM UTC-4, graham wrote:
> I agree with James Beard that garlic and onion powders are an
> abomination and never use them but some do.

I use them occasionally. My most frequent use is probably a
nostalgia salad dressing: cider vinegar with onion powder,
garlic powder, and a shot of a spice blend heavy on paprika.
Extra-virgin olive oil. Tastes like an improved version of
the bottled salad dressings I ate as a child.

Also in a rub I use on flank steak: tomato paste, fish sauce,
onion powder, garlic powder.

Cindy Hamilton

[Cindy Hamilton]

Yes. We have a tube of it because my husband likes it on eggs
once in a while. (We also use the real thing.)

Ingredients: Parmesan cheese (pasteurized part-skim milk,
cheese culture, salt, enzymes), cellulose powder to prevent
caking, potassium sorbate to protect flavor

There's cellulose in every plant that we eat. I just can't
worry about it in cheap parm.

Cindy Hamilton

[Bruce]

I hate these additions, whether they're bad for us or not. If they
can't make a product without added nonsense, I'd rather not use it.

[Nancy Young]

I use Penzey's granulated garlic for things like rubs. I'm a garlic
fiend and by far I use more fresh garlic but the granulated has its
uses. I keep a bag of it in the freezer. Ditto onion.

I trust the Penzey's and Costco products.

nancy

[col...@gmail.com]

The FDA could stop such things but they only serve big pharma.

[Ed Pawlowski]

On 4/19/2017 7:01 AM, Bruce wrote:

>>
>> Ingredients: Parmesan cheese (pasteurized part-skim milk,
>> cheese culture, salt, enzymes), cellulose powder to prevent
>> caking, potassium sorbate to protect flavor
>>
>> There's cellulose in every plant that we eat. I just can't
>> worry about it in cheap parm.
>
> I hate these additions, whether they're bad for us or not. If they
> can't make a product without added nonsense, I'd rather not use it.
>

If it can be made without additives, it should be. Anything else is
just a shortcut or a way of making more money. You can buy pure grated
cheese.

[penm...@aol.com]

I use lots of bulb garlic too (it's really not fresh, the bulbs are
dried, like onions), fresh garlic still has its green tops, like green
onions. My next door neighbor grows onions and garlic, so
occasionally I'll ask for a few snips of green tops for a salad. I
also use a lot of Penzeys granulated garlic, also their dried minced
garlic. I have no use for garlic powder or garlic salt, I don't use
onion powder or onion salt either, but I do use dehy onions both plain
and toasted. There's no Costco around here but I buy a lot of spices
at BJs, they have a huge selection in restaurant size containers and
at much lower prices than Penzeys. But still there are several
Penzeys products not sold elsewhere, especially their no salt blends.
I think Penzeys chili powder is the best, with no added salt I can use
as much as I like. My favorite Penzeys no salt blend is their Adobo,
can't cook pork without it and rounds out chili,

[penm...@aol.com]

Most any store that sells hard cheese will grate a wedge for you.... I
won't buy pregrated mystery cheese same as I won't buy preground
mystery meat. I buy a wedge of hard cheese and grate it at home as
needed... my box grater does a good job of grating or shaving.

[Cheri]

<penm...@aol.com> wrote in message
news:9jqefcljen8suos8s...@4ax.com...

The food processor does a really good job of grating hard cheese too.

Cheri

[Cindy Hamilton]

Fair enough. Everybody has their own standards. Mine (on the
subject of Kraft parmesan cheese) is: I'd rather use
Parmagiano-Reggiano for nearly everything, but once in while
it's indispensable for that taste of my childhood.

Cindy Hamilton

[Cindy Hamilton]

Sure. You couldn't keep it in the fridge for a year, though. I
don't know how old our green tube of "parmesan" might be, and the
next time we use it, it will still be as good as ever. I know
our chunk of Parmagiano-Reggiano has been with us less than
a month, and is not likely to last much longer than another
month.

Cindy Hamilton

[dsi1]

It's a strange article. It does not say there's any adulteration of dehydrated garlic going on - only that a professor of from somewhere unknown can't understand where all that garlic is coming from and it worries him. A food safety officer in Canada thinks that there's not a problem. Mostly, there doesn't appear to be any movement on the garlic adulteration scene. Like a lot of "reporting" these days, the article doesn't say much and the readers will see what they want to see. "Rorschach reporting."

Personally, I love the stuff. Unfortunately, I can't find my big container of dehydrated garlic. I made some fried chicken the other day. It was pretty good but some dehydrated garlic would have made it better.

https://www.amazon.com/photos/share/L3QuegvGztgLKQWIElKmITsX2yusIEx6e65ng2qShPb

[dsi1]

On Tuesday, April 18, 2017 at 9:58:42 AM UTC-10, U.S. Janet B. wrote:
> >
> My Kirkland Signature Granulated California Garlic (from Costco) says
> made from 100% California-grown fresh garlic that has been dehydrated
> and milled to size. Love it I always use fresh garlic when I am
> cooking. Sometimes I like a like of garlic on buttered bread or
> something. /Both have their place in my kitchen. Never tried garlic
> powder
> Janet US

It wonderful and cheap. My two favorite things. :)

[U.S. Janet B.]

On Wed, 19 Apr 2017 09:38:01 -0400, Ed Pawlowski <e...@snet.net> wrote:

the shelf life is a lot shorter. I got some of that pre-grated fresh
parm once. I opened the container and all inside was held together
with webs of whitish mold. Still within the use by date, but I had
previously opened the container.
Janet US

[graham]

My local S/M has an excellent cheese counter and sells Parmigiano
Reggiano in pieces or grated. I occasionally by some of the latter and
store it in the freezer.

[U.S. Janet B.]

On Wed, 19 Apr 2017 07:07:05 -0700 (PDT), Cindy Hamilton

for me, it is like having real garlic bulbs in my kitchen as well as
granulated garlic. Fresh is best but I have uses for the other as
well.
Janet US

[Ophelia]

"dsi1" wrote in message
news:9abdca1b-6f41-4f84...@googlegroups.com...

It's a strange article. It does not say there's any adulteration of
dehydrated garlic going on - only that a professor of from somewhere unknown
can't understand where all that garlic is coming from and it worries him. A
food safety officer in Canada thinks that there's not a problem. Mostly,
there doesn't appear to be any movement on the garlic adulteration scene.
Like a lot of "reporting" these days, the article doesn't say much and the
readers will see what they want to see. "Rorschach reporting."

Personally, I love the stuff. Unfortunately, I can't find my big container
of dehydrated garlic. I made some fried chicken the other day. It was pretty
good but some dehydrated garlic would have made it better.

https://www.amazon.com/photos/share/L3QuegvGztgLKQWIElKmITsX2yusIEx6e65ng2qShPb

==

That looks good:) What is that on the plate next to it?

I don't use much fresh garlic. D says he doesn't like garlic, but I can get
away with it if I have processed it:) I usually dehydrate it oh yes and I
got some garlic paste last year (bought). When I can, I intend to have a go
as making my own.

--
http://www.helpforheroes.org.uk

[dsi1]

That's chicken frying in the pan. The chicken pieces were large so I could only fit 4 to 5 pieces in the big pan. The coating is simply flour and seasonings - in this case, salt and pepper. Dehydrated garlic would have worked in the flour mix.

[jmcquown]

I store the fresh pre-grated parm in the freezer. It comes in a tub.
Sometimes all you need is a sprinkling or maybe a half a container. It
freezes very well. Most hard cheeses do.

Jill

[Ophelia]

"dsi1" wrote in message
news:a6e41269-e198-447b...@googlegroups.com...

==

Ahhh that is uncooked chicken next to the cooked? Heh I see it now:))





--
http://www.helpforheroes.org.uk

[col...@gmail.com]

Some people that have pica eat chalk.

[col...@gmail.com]

I'd like to have some old fashioned chalk for my turkey call.

[Cheri]

"U.S. Janet B." <J...@nospam.com> wrote in message
news:9ovefctvhtjjeg76v...@4ax.com...

> for me, it is like having real garlic bulbs in my kitchen as well as
> granulated garlic. Fresh is best but I have uses for the other as
> well.
> Janet US

Same here.

Cheri

[penm...@aol.com]

On Wed, 19 Apr 2017 07:06:08 -0700, "Cheri" <che...@newsguy.com>
wrote:

I'm sure it does but I wouldn't want to dirty a whole machine for a
small amount of anything, I prefer to grate just what I want over the
dish, I don't want the entire wedge grated all at once or I would have
had the store do it.
Many Italian restaurants and pizzarias put out pre grated cheese, very
often bought in bulk, the same grated cheese in those little green
cans. A good Italian restaurant will grate/shave cheese from a wedge
right before your eyes. For just me I have a small paddle grater, for
shaved I use my spud peeler.
I have a grater similar to this, does well grating frozen ginger too.
I don't like the results from grating any food with a microplane,
looks and feels like Ivory Snow. I bought a microplane from Lee
Valley years ago for food use, I didn't like the look of Ivory Snow on
my pasta so it now lives in a bathroom vanity drawer, excellent for
removing foot calluses, used regularly makes feet smooth as a baby's.
After showering I give my feet a few licks with the microplane and
then apply a light coat of Blue Goo (emu oil & beeswax) good for
working hands too. The microplane is good for triming toenails, does
a neater smoother job than clippers or scissors, and no blood drawn.
Walmart has the best price, I still have a half dozen from when it was
sold in tins, I buy several when I see it, often it's sold out... read
the reviews:
https://www.walmart.com/ip/Blue-Goo-Cracked-Heel-Foot-Softener-2-oz/15250013

[Cheri]

<penm...@aol.com> wrote in message
news:ut9ffcpdmt4h07l2p...@4ax.com...

> On Wed, 19 Apr 2017 07:06:08 -0700, "Cheri" <che...@newsguy.com>

>>The food processor does a really good job of grating hard cheese too.
>
> I'm sure it does but I wouldn't want to dirty a whole machine for a
> small amount of anything, I prefer to grate just what I want over the
> dish, I don't want the entire wedge grated all at once or I would have
> had the store do it.

Sure if you're just doing a small amount, but when a recipe calls for a cup
or more, then it would be worth it to me since I have a problem with my
hands at times.

Cheri

[col...@gmail.com]

When there's a lot of text above what I post it's not my fault, google groups does it.

[Gary]

I use the dried stuff often. It has a more concentrated taste than the
fresh parm.

[Bruce]

On Wed, 19 Apr 2017 09:38:01 -0400, Ed Pawlowski <e...@snet.net> wrote:

Yes, I'd rather do that.

[Bruce]

On Wed, 19 Apr 2017 07:07:05 -0700 (PDT), Cindy Hamilton

And when you don't have any time, prefab food can be a life saver. I'm
not fanatical about it, but I do try to avoid adulterated stuff.

[Bruce]

On Wed, 19 Apr 2017 07:58:54 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

Garlic cheap? Maybe Chinese "garlic".

[Bruce]

On Wed, 19 Apr 2017 16:23:27 +0100, "Ophelia" <OphEl...@gmail.com>
wrote:

>"dsi1" wrote in message
>news:9abdca1b-6f41-4f84...@googlegroups.com...
>
>
>It's a strange article. It does not say there's any adulteration of
>dehydrated garlic going on - only that a professor of from somewhere unknown
>can't understand where all that garlic is coming from and it worries him. A
>food safety officer in Canada thinks that there's not a problem. Mostly,
>there doesn't appear to be any movement on the garlic adulteration scene.
>Like a lot of "reporting" these days, the article doesn't say much and the
>readers will see what they want to see. "Rorschach reporting."
>
>Personally, I love the stuff. Unfortunately, I can't find my big container
>of dehydrated garlic. I made some fried chicken the other day. It was pretty
>good but some dehydrated garlic would have made it better.
>
>https://www.amazon.com/photos/share/L3QuegvGztgLKQWIElKmITsX2yusIEx6e65ng2qShPb
>
>==
>
>That looks good:) What is that on the plate next to it?
>
>I don't use much fresh garlic. D says he doesn't like garlic

Of course he doesn't.

[Cindy Hamilton]

Food in the U.S. is cheap, even California-grown garlic.

I grow my own, not because it's cheap, but because it's so much
better than store-bought. Probably because I buy varieties that
are optimized for flavor rather than long storage, or ease of
harvest, or consistent maturation times, or whatever else
commercial growers need to think about.

Sadly, it doesn't last a year, so I have to start buying
garlic when my homegrown is kaput. I try to plant just
enough that I've nearly consumed it all by the time it
starts sprouting.

Cindy Hamilton

[Gary]

On 4/19/2017 1:50 PM, col...@gmail.com wrote:
> Some people that have pica eat chalk.

I love a good chalk roast. yum!

[Bruce]

On Wed, 19 Apr 2017 13:33:39 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Wednesday, April 19, 2017 at 4:24:07 PM UTC-4, Bruce wrote:
>> On Wed, 19 Apr 2017 07:58:54 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>> wrote:
>>
>> >On Tuesday, April 18, 2017 at 9:58:42 AM UTC-10, U.S. Janet B. wrote:
>> >> >
>> >> My Kirkland Signature Granulated California Garlic (from Costco) says
>> >> made from 100% California-grown fresh garlic that has been dehydrated
>> >> and milled to size. Love it I always use fresh garlic when I am
>> >> cooking. Sometimes I like a like of garlic on buttered bread or
>> >> something. /Both have their place in my kitchen. Never tried garlic
>> >> powder
>> >> Janet US
>> >
>> >It wonderful and cheap. My two favorite things. :)
>>
>> Garlic cheap? Maybe Chinese "garlic".
>
>Food in the U.S. is cheap, even California-grown garlic.

Here, a kilo of organic garlic costs around 25 US$, converted. I've
seen 30 too.

>I grow my own, not because it's cheap, but because it's so much
>better than store-bought. Probably because I buy varieties that
>are optimized for flavor rather than long storage, or ease of
>harvest, or consistent maturation times, or whatever else
>commercial growers need to think about.

That's great. I think garlic is one of the best things to grow
yourself. It's a bit hot here for it, but people do it.

>Sadly, it doesn't last a year, so I have to start buying
>garlic when my homegrown is kaput. I try to plant just
>enough that I've nearly consumed it all by the time it
>starts sprouting.

Yes, I remember from growing it in Tasmania that it would last 6-9
months, but never a whole year.

[penm...@aol.com]

TIAD!

[Dave Smith]

Bullshit. Parmesan is powerful tasting cheese. That canned shit is not a
more concentrated taste of the real cheese. It takes 5 times as much
before it starts tasting like anything, and even then it does not tastes
like real Parmesan.

[Cheri]

"Gary" <g.ma...@att.net> wrote in message
news:od8hk3$fcg$1...@dont-email.me...

> On 4/19/2017 1:50 PM, col...@gmail.com wrote:
>> Some people that have pica eat chalk.
>
>
> I love a good chalk roast. yum!

But only if it has the colors I like.

Cheri

[Cindy Hamilton]

On Wednesday, April 19, 2017 at 4:55:23 PM UTC-4, Bruce wrote:
> On Wed, 19 Apr 2017 13:33:39 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
> >On Wednesday, April 19, 2017 at 4:24:07 PM UTC-4, Bruce wrote:
> >> On Wed, 19 Apr 2017 07:58:54 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> >> wrote:
> >>
> >> >On Tuesday, April 18, 2017 at 9:58:42 AM UTC-10, U.S. Janet B. wrote:
> >> >> >
> >> >> My Kirkland Signature Granulated California Garlic (from Costco) says
> >> >> made from 100% California-grown fresh garlic that has been dehydrated
> >> >> and milled to size. Love it I always use fresh garlic when I am
> >> >> cooking. Sometimes I like a like of garlic on buttered bread or
> >> >> something. /Both have their place in my kitchen. Never tried garlic
> >> >> powder
> >> >> Janet US
> >> >
> >> >It wonderful and cheap. My two favorite things. :)
> >>
> >> Garlic cheap? Maybe Chinese "garlic".
> >
> >Food in the U.S. is cheap, even California-grown garlic.
>
> Here, a kilo of organic garlic costs around 25 US$, converted. I've
> seen 30 too.

I don't pay much attention to prices (food is cheap, remember).
In any event, garlic is priced per bulb where I shop.

At some point, organic was $4 or $5 per pound:

<http://extension.psu.edu/business/ag-alternatives/horticulture/vegetables/garlic-production>

Or a little over $8 or $10 per kilo.

Cindy Hamilton

[John Kuthe]

On Tuesday, April 18, 2017 at 4:42:59 PM UTC-5, Dave Smith wrote:

> On 2017-04-18 4:15 PM, 21bla...@gmail.com wrote:
> > i won't buy that Parmesan cheese anymore, the kind you can sprinkle...
> >
> > because there's some kind of filler in most [or all] of them
> >
> > some have wood or sawdust?!
>
>

> I don't know about the cheap filler, but having had the canned stuff and
> the freshly grated, I can tell you that they canned stuff tastes nothing
> like freshly grated. Fresh Parmesan cheese is not cheap, but it has a
> lot of flavour and a little goes a long way. It is probably cheaper on
> the long run.

No substitute for real Parma Reggiano! None! And there are probably even better parmesans too! Real cheeses! Not any of that processed crap!

John Kuthe...

[graham]

On 2017-04-20 6:38 AM, John Kuthe wrote:
>
>
> No substitute for real Parma Reggiano! None! And there are probably even better parmesans too!

That's true! An Italian friend imported PR and his was distinctly
superior to that offered by local specialist cheese shops and
supermarkets. It was pricey though.

[penm...@aol.com]

On Thu, 20 Apr 2017 03:27:13 -0700 (PDT), Cindy Hamilton

Here garlic bulbs are sold by the pound, $3.99/lb. A pound of garlic
is a lot, I couldn't use half a pound before they would start to
sprout. I buy garlic two heads at a time, I don't even check the
price as two heads are less than a dollar. My next door neighbor
grows garlic and in the fall will leave a half dozen bulbs on my back
deck, lasts me through the winter until spring.
I consider bulb garlic and granulated garlic two different
ingredients, they taste very different from each other and I use them
differently. I use bulb garlic mainly for long cooking stews, sauces,
and soups. I use granulated for sprinkling, for seasoning roasts,
pork chops, and of course pizza... I don't care for bulb garlic on
pizza because it overwhelms so I barely taste anything else. I don't
like slivered garlic stuffed into roasts either. I detest garlic
stuffed olives but I immensely enjoy olives stuffed with anchovy.

[notbob]

On 2017-04-20, graham <gst...@shaw.ca> wrote:

> That's true! An Italian friend imported PR and his was distinctly
> superior to that offered by local specialist cheese shops and
> supermarkets. It was pricey though.

It was over $22USD lb, last time I bought the real deal. It's become
so expensive, lately, there is now an Italian PR black market and PR
thefts are way up. 8|

nb

[Dave Smith]

I have not bought any in a while because my wife seems to have taken
over the grocery shopping, but she mentioned that it is getting a lot
more expensive. You can still get a chunk of it for under $10 and that
is enough to last us a month or more.

[penm...@aol.com]

Genuine Parmigiano-Reggiano is a table cheese, it does not start out
as a grating cheese, however any cheese can become a grating cheese
when it has become dry and hard, and past it's prime... so rather than
waste such cheese it's grated and or cooked into soups/sauces.... or
blended and made into decorative cheese balls (do not buy such mystery
cheese. it's pricey rodent bait).
Many of the cheese shops in the US haven't a clue about how to handle
and store cheese so it drys and hardens rapidly and that's why so much
Parmigiano-Reggiano in the US is used for grating, practically all.
http://www.parmigianoreggiano.com/
How to cut:
http://www.parmigianoreggiano.com/taste/store/default.aspx
How to store:
http://www.parmigianoreggiano.com/taste/store/store_parmigiano_reggiano.aspx

[Bruce]

On Thu, 20 Apr 2017 03:27:13 -0700 (PDT), Cindy Hamilton

I think you get the Chinese bleached stuff here at that price.

[John Kuthe]

Yep, garlic is a majic food!

John Kuthe...

[col...@gmail.com]

I think my turkey call is ok.

[Bruce]

On Thu, 20 Apr 2017 17:39:18 -0700 (PDT), col...@gmail.com wrote:

>I think my turkey call is ok.

Can you record it and post a link to it?

[sf]

On Tue, 18 Apr 2017 13:58:34 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

> On Tue, 18 Apr 2017 13:42:28 -0600, graham <gst...@shaw.ca> wrote:
>
> >I agree with James Beard that garlic and onion powders are an
> >abomination and never use them but some do.
> >http://www.calgaryherald.com/life/there+chalk+talcum+your+garlic+powder+food+fraud+expert+warning/13308193/story.html

> >
> My Kirkland Signature Granulated California Garlic (from Costco) says
> made from 100% California-grown fresh garlic that has been dehydrated
> and milled to size. Love it I always use fresh garlic when I am
> cooking. Sometimes I like a like of garlic on buttered bread or
> something. /Both have their place in my kitchen. Never tried garlic
> powder
> Janet US

James Beard has been dead for years, and I disagree with his opinion.
What might have been true in the decades ago is not the case now. We
get a very fresh product and they are no abomination. Perhaps onion
and garlic "powders" are cut with cornflour in other parts of the
world, but I haven't found it to be the case here. I ran out of
garlic before I could make it to Costco, so I bought a jar of garlic
powder from Trader Joe's. It's more finely ground than Kirkland (but
not what I'd call powdery), but it's 100% California garlic. I don't
buy onion powder unless it's for something specific like a dry rub,
but the blister packs I buy are definitely granulated, and have no
additives. I guess the methods for drying and processing have
improved enough that there's no need for anti-caking agents anymore.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

[dsi1]

His book on the basics of cooking was one of my favorite books but the kids these days are making up their own rules and paths. This is how it should be. We don't live as we did in the 60's nor should we cook as such.

[Gary]

On 4/23/2017 2:21 AM, dsi1 wrote:
> We don't live as we did in the 60's nor should we cook as such.

That's not necessarily true.
Some old recipes stand the test of time.
Did you fail history in school?

[Janet]

In article <c0e4a5d2-0c96-409a...@googlegroups.com>,
dsi...@yahoo.com says...

> We don't live as we did in the 60's

Speak for yourself. I was born in the days of "make do and mend", use
re-use adapt and repair; an ancient tradition of learning skills and
ways to conserve resources and avoid waste, which I still follow today.
My childrens generation do the same.

> nor should we cook as such.

Nonsense. I ate recipes in the 60's that were popular centuries
earlier, and I still make and eat them today for the same reason.

Keeping what's of use and value from the past, doesn't exclude being
flexible or learning anything new.

Janet UK

[jmcquown]

Well said! :)

Jill

[Ophelia]

"Janet" wrote in message
news:MPG.3366b1e...@news.individual.net...

===

Centuries???? How many Centuries?? 5 centuries? 7 centuries?? Do
describe those foods??




--
http://www.helpforheroes.org.uk

[Janet]

In article <em3sh7...@mid.individual.net>, OphEl...@gmail.com
says...

I'm referring to countless roasts, stews, fish, soups, pies, tarts,
pasties, ices, junkets, custards, puddings, cakes. Including Yorkshire
pudding, Lob Scouse, Cornish pasty,Cullen skink, kippers, cured meats,
pickles, game, oatcakes,syllabub, sausages, offal, bacon, hams, curries,
seafood, soups, porridge.

Any self-styled "social historian", even one of very limited culinary
repertoire, must surely know which century those well known British
foods all come from.

So do feel free to "report back" whenever you can tear your tongue and
finger away from dsils arse.

Janet UK

[Cindy Hamilton]

Roast meat?

Macaroni and cheese?
<http://www.godecookery.com/goderec/grec6.htm>

Cindy Hamilton

[Ophelia]

"Janet" wrote in message
news:MPG.3366d4f...@news.individual.net...

===

LOL I AM a Social Historian but I never, EVER, pretended that *I* was making
anything centuries old:))))))

You still didn't explain, which of the things you cooked this week were the
same as those cooked *centuries* ago????

I am waiting ,,,

--
http://www.helpforheroes.org.uk

[Ophelia]

"Cindy Hamilton" wrote in message
news:8a24f61d-07ce-4514...@googlegroups.com...

==

Yes, I know that group but are you saying they are cooked in the same way
today???

Meat was roasted many years ago and it seems so was macaroni, but how many
of the foods Janet UK cooks regularly today was made in the same way 700
years
ago???

I can't wait to hear about those recipes:))


--
http://www.helpforheroes.org.uk

[dsi1]

My guess is that you do live like you did in the 60's.

[dsi1]

On Sunday, April 23, 2017 at 2:44:06 AM UTC-10, Janet wrote:
> In article <c0e4a5d2-0c96-409a...@googlegroups.com>,

> dsi10yahoo.com says...

My guess is that you haven't been paying much attention to what's been going on for the last 50 years. I guess it's just me. Carry on. :)

[dsi1]

On Sunday, April 23, 2017 at 6:19:00 AM UTC-10, Ophelia wrote:
> "Janet" wrote in message
> news:MPG.3366d4f...@news.individual.net...
>
> In article <em3sh7...@mid.individual.net>, OphEl...@gmail.com
> says...
> >
> > "Janet" wrote in message
> > news:MPG.3366b1e...@news.individual.net...
> >
> > In article <c0e4a5d2-0c96-409a...@googlegroups.com>,

> > dsi10yahoo.com says...

Don't try to reason with these people. They don't take kindly to reason. My guess is that they still take 5 hours to roast a turkey and hold fondue parties. Obstinate and churlish, they are. :)

[Ophelia]

"dsi1" wrote in message
news:26348103-6f50-47e0...@googlegroups.com...

> Any ", even one of very limited culinary

> repertoire, must surely know which century those well known British
> foods all come from.
>
> So do feel free to "report back" whenever you can tear your tongue and
> finger away from dsils arse.
>
> Janet UK
>
> ===
>
> LOL I AM a Social Historian but I never, EVER, pretended that *I* was
> making
> anything centuries old:))))))
>
> You still didn't explain, which of the things you cooked this week were
> the
> same as those cooked *centuries* ago????
>
> I am waiting ,,,
>
> --
> http://www.helpforheroes.org.uk

Don't try to reason with these people. They don't take kindly to reason. My
guess is that they still take 5 hours to roast a turkey and hold fondue
parties. Obstinate and churlish, they are. :)

==

I have had that nasty bitch on my back for over 20 years. Heck you must
have seen some of it. That last time was when she tried to say I live in a
shit hole. It turned out to be a shopping mall from the 60s! Stupid cow!
She has tried to put me down and drive me out of any group I have every been
in. Note the "self-styled "social historian'" she tried to pin on me??

I was well paid for such for over 40 years but of course she knows best:))
It must be all the highly qualified experience she has had over those
years:)) <g> Pity some of us know different:))

You will notice she is the expert on 'everything' :))

She can go to hell.



--
http://www.helpforheroes.org.uk

[Cindy Hamilton]

Very few. I cherry-picked a recipe to be as much geared to modern
tastes as I could.

Cindy Hamilton

[Cindy Hamilton]

I kind of wish I did. Somebody else paid for my food, clothing,
and shelter, and all I had to do was go to school. No worries.

Cindy Hamilton

[Cindy Hamilton]

On Sunday, April 23, 2017 at 12:53:01 PM UTC-4, dsi1 wrote:

> Don't try to reason with these people. They don't take kindly to reason. My guess is that they still take 5 hours to roast a turkey and hold fondue parties. Obstinate and churlish, they are. :)

Oh, gosh. I haven't had a fondue party in maybe 10 years. A good time
was had by all.

Mind you, we got pretty creative with the dipping sauces. IIRC,
sriracha was involved in one of them.

It takes about 4.5 hours for me to roast a turkey, because most
of it is done at a pretty low temperature. Keeps the breast meat
from drying out.

Cindy Hamilton

[Ophelia]

"Cindy Hamilton" wrote in message

news:c921a4d7-c4c4-4784...@googlegroups.com...

====

Yes, I understand. Few of the foods we ate then are similar to ones we eat
today and they were cooked in a vastly different way. To say we can cook
those foods regularly in the same way as they did then ... Kitchens in
those days were very different to those we cook in today too.

Tastes change too so to say they are the same as 700 years ago ... Also
unless
you were very rich, if you were lucky enough to have a joint of meat, it
would need to last most of the week.

Certainly the variety of foods we are accustomed to today was unknown.

Oh well, I am sure all this is known, to most people anyway:)

Sorry:)



--
http://www.helpforheroes.org.uk

[U.S. Janet B.]

On Sun, 23 Apr 2017 09:52:54 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
snip

>
>Don't try to reason with these people. They don't take kindly to reason. My guess is that they still take 5 hours to roast a turkey and hold fondue parties. Obstinate and churlish, they are. :)

No need to hold fondue parties anymore. There are fondue restaurants
now.
Janet US

[Wayne Boatwright]

On Sun 23 Apr 2017 10:13:26a, Ophelia told us...

Well put, my friend!!!

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

**********************************************************

Wayne Boatwright

[dsi1]

It takes me about 100 minutes to roast a big turkey. When I started cooking a turkey, I was puzzled at how fast it took compared to my mom's turkey. These days I roast the thigh/legs separately from the bird at the same temperature. If you take a temperature reading of the breast and the thighs roasted this way, you'll find that the thighs are at a higher temperature than the breast. It's an interesting phenomenon but what that means is that the thighs and breast come out done at the same time. Traditionalists will say that hacking the thighs off before roasting is unacceptable. Obviously, I'm not a traditionalist.

[Cheri]

"Cindy Hamilton" <angelica...@yahoo.com> wrote in message
news:1e6ecb91-ecfd-40b6...@googlegroups.com...

Me too. LOL. I still like a lot of the foods from back then and never
stopped making many of them, but like newer versions and new recipes to try
too, best of both worlds IMO.

Cheri

[Ophelia]

"Wayne Boatwright" wrote in message
news:XnsA76074EB7E68Ewa...@69.16.179.45...

Wayne Boatwright

==

<g> thanks. It was way overdue!!!



--
http://www.helpforheroes.org.uk

[Ophelia]

"dsi1" wrote in message
news:90c40099-56b3-4ed6...@googlegroups.com...

==

I can't remember the last time I have cooked any bird whole, so you are not
alone. I am sure many people do though, because that is the traditional
way.



--
http://www.helpforheroes.org.uk

[dsi1]

If I could go back in time and roast a big bird for my mom, it would blow her mind! She was a most wonderful mom but that damn turkey of hers was as dry as prairie dust. My guess is most of the people here roast turkeys the same way they did 60 years ago. It was quite a good move on my part to just ignore the roasting instruction on the printed bag of the bird and do my own thing.

[dsi1]

On Sunday, April 23, 2017 at 8:18:57 AM UTC-10, U.S. Janet B. wrote:
>
> No need to hold fondue parties anymore. There are fondue restaurants
> now.
> Janet US

Now that's interesting. I doubt we'll be seeing one of those in my town but if I ever go to the mainland, I'll do a search for them. I don't recall every having fondue but I would like to understand the fondue party dynamics. :)

[notbob]

On 2017-04-23, U.S Janet B <J...@nospam.com> wrote:

> No need to hold fondue parties anymore. There are fondue restaurants
> now.

Restaurants!? Don't they kinda kill the whole purpose of cooking? ;)

nb

[Cindy Hamilton]

A turkey is simply a vessel for stuffing.

Cindy Hamilton

[dsi1]

That's one way to look at it. I don't stuff my bird. This is probably a factor for the quick roasting time.

[Dave Smith]

Seriously? I would think that would be something that would be so easy
to do at home, but would likely be extremely expensive if ordered in a
restaurant. Then I remembered the sort of stuff I have seen that is sold
as nachos.... served in a cardboard box and with an orange semi liquid
poured over top.

Curiosity got the best of me so I checked on line.I did a Google search
and the closest place to me that offers fondue is in Niagara Falls and
bills itself as "Upscale eatery with a patio offering steaks, seafood &
other classic grilled fare in a warm setting.". I clicked on the link
for the menu and what came up was a kids menu, so that is one place I am
not likely to go to.

[The Greatest!]

Yup...


--
Best
Greg

[The Greatest!]

I made tuna casserole today, several helpings for work lunches. When I microwave it at work I'm even going to add tater chips on top...

;-D

--
Best
Greg

[The Greatest!]

This is a famous one in Chicago, has been extant for around 50 years:

https://gejascafe.com/

They used to be kind of a "thing", but AFAIK not too many around...OTOH there are Korean/Asian "hot pot" types of places. Frankly, doing my own cooking at a resto table is IMNSHO a real pain in the arse, when I go out I want to be *served*, I won't even go to a buffet or salad bar type of place. Why should I take a hike to get my own food, that is the resto staffs' job.


--
Best
Greg

[21bla...@gmail.com]

i remember when we used to make bread

marc

[Cheri]

"The Greatest!" <gregorymorr...@gmail.com> wrote in message
news:90877dea-cd2c-451e-a3b5-

> I made tuna casserole today, several helpings for work lunches. When I
> microwave it at work I'm even going to add tater chips on top...
>
> ;-D
>
> --
> Best
> Greg

That sounds really good!

Cheri

[Ophelia]

wrote in message
news:4ca91d18-2d77-4c34...@googlegroups.com...

i remember when we used to make bread

marc

===

Why have you stopped? Many of us still do:)

--
http://www.helpforheroes.org.uk

[Ophelia]

"The Greatest!" wrote in message
news:90877dea-cd2c-451e...@googlegroups.com...

Best
Greg

==

I've never had a tater tot, but anything (potato) sounds jolly good to me:))


--
http://www.helpforheroes.org.uk

[Cheri]

"Ophelia" <OphEl...@gmail.com> wrote in message
news:em5o4u...@mid.individual.net...

He means potato chips, or is it potato crisps where you are?

Cheri

[Ophelia]

"Cheri" wrote in message news:odltp...@news3.newsguy.com...

==

<g> our potato chips are like sticks of potato deep fried and eaten hot.

Like the ones here:

https://www.google.co.uk/search?q=fish+n+chips&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwjQ--i0lr_TAhVLKMAKHcI2DncQiR4IyAE&biw=1093&bih=533&dpr=1.25#imgrc=KWr0ZY-hpO_3QM:&spf=191

Potato crisps are sold in a packet.

Like the ones here.

https://www.google.co.uk/search?q=crisps+uk&tbm=isch&imgil=XeP5TJUKhKq0DM%253A%253BrfSocaOyElC1ZM%253Bhttp%25253A%25252F%25252Fwww.walkers.co.uk%25252F&source=iu&pf=m&fir=XeP5TJUKhKq0DM%253A%252CrfSocaOyElC1ZM%252C_&usg=__t2-5c9UzmRapUkc04mHzW9bFHtQ%3D&biw=1093&bih=533&ved=0ahUKEwiX17Pmlr_TAhXUFsAKHbePAncQyjcIXw&ei=Rwf_WNeXB9StgAa3n4q4Bw#imgrc=XeP5TJUKhKq0DM:&spf=191

:))

HTH

--
http://www.helpforheroes.org.uk

[col...@gmail.com]

On Tuesday, April 18, 2017 at 3:42:32 PM UTC-4, graham wrote:
> I agree with James Beard that garlic and onion powders are an
> abomination and never use them but some do.
> http://www.calgaryherald.com/life/there+chalk+talcum+your+garlic+powder+food+fraud+expert+warning/13308193/story.html
>
> "Turmeric cut with corn, nutmeg diluted with pepper and dried oregano
> adulterated with “other plant matter.” Dried spices in particular are
> among the most fraudulent foods. Now, a leading food fraud expert is
> warning that the garlic powder being sold in grocery stores, including
> those in Canada could be tainted.
>
> Prof. Christopher Elliott is making his concerns public after
> considering two recent trends: garlic sales remaining steady despite bad
> weather in China killing a significant number of crops. “Where’s all the
> garlic coming from?” the director of the Institute for Global Food
> Security at Queen’s University Belfast asked the Canadian Press.
>
> As China produces much of the world’s garlic, Elliott and other
> researchers are currently investigating supply chains for evidence of
> adulteration with substances such as chalk or talcum powder.
>
> When probing potential cases of food fraud, Elliott told the Canadian
> Press that he looks for certain themes: “Has there been crop failures?
> Are there price wars going on in a particular commodity? Currency
> fluctuations are another driving factor (and) political instability and
> corruption.”
>
> Aline Dimitri, the deputy chief food safety officer for the Canadian
> Food Inspection Agency said that a monitoring system is in place, which
> examines foods for chemical contamination. “We haven’t really seen any
> major deviations in the system that would make us worry,” she told the
> Canadian Press.
>
> Garlic powder has long been maligned for reasons unrelated to food
> fraud. Influential culinary author and teacher James Beard considered
> the product an abomination, writing in Beard on Food (Bloomsbury Press):
> “I consider both garlic powder and salt and onion powder and salt to be
> among the more disagreeable of the so-called advances in our eating.”
>
> However, if you’re hooked on the convenience of the stuff, one way to
> ensure its purity is to make it yourself. A few heads of garlic, a
> dehydrator and a high-speed blender or spice grinder will yield a
> fresher and more potent powder than anything from the store. (Try Joel
> MacCharles’ recipe for Homemade Smoked Garlic Powder on wellpreserved.ca.)"





I only eat corn chips.

[jmcquown]

On 4/23/2017 6:29 PM, Dave Smith wrote:
> On 2017-04-23 2:18 PM, U.S. Janet B. wrote:
>> On Sun, 23 Apr 2017 09:52:54 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>> wrote:
>> snip
>>>
>>> Don't try to reason with these people. They don't take kindly to
>>> reason. My guess is that they still take 5 hours to roast a turkey
>>> and hold fondue parties. Obstinate and churlish, they are. :)
>>
>> No need to hold fondue parties anymore. There are fondue restaurants
>> now.
>
>
> Seriously? I would think that would be something that would be so easy
> to do at home, but would likely be extremely expensive if ordered in a
> restaurant. Then I remembered the sort of stuff I have seen that is sold
> as nachos.... served in a cardboard box and with an orange semi liquid
> poured over top.
>

The Melting Pot was a fondue restaurant in the Memphis area. I have no
idea if it's still open. From what I heard it was rather expensive.
But it wasn't just traditional cheese fondue. They also cooked meat on
skewers cooked in oil in - yep, fondue pots. Don't forget dessert
fondues - various types of fruit or sponge cake dipped in warmed melted
chocolate. Kaluha or some other liquer is often added.

Looks like there might be one in Savannah. No reason for me to drive
all that way, though. I own a fondue pot. :)

Jill

[U.S. Janet B.]

On Wed, 26 Apr 2017 17:22:10 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>On 4/23/2017 6:29 PM, Dave Smith wrote:
>> On 2017-04-23 2:18 PM, U.S. Janet B. wrote:
>>> On Sun, 23 Apr 2017 09:52:54 -0700 (PDT), dsi1 <dsi...@yahoo.com>
>>> wrote:
>>> snip
>>>>
>>>> Don't try to reason with these people. They don't take kindly to
>>>> reason. My guess is that they still take 5 hours to roast a turkey
>>>> and hold fondue parties. Obstinate and churlish, they are. :)
>>>
>>> No need to hold fondue parties anymore. There are fondue restaurants
>>> now.
>>
>>
>> Seriously? I would think that would be something that would be so easy
>> to do at home, but would likely be extremely expensive if ordered in a
>> restaurant. Then I remembered the sort of stuff I have seen that is sold
>> as nachos.... served in a cardboard box and with an orange semi liquid
>> poured over top.
>>
>The Melting Pot was a fondue restaurant in the Memphis area. I have no
>idea if it's still open. From what I heard it was rather expensive.
>But it wasn't just traditional cheese fondue. They also cooked meat on
>skewers cooked in oil in - yep, fondue pots. Don't forget dessert
>fondues - various types of fruit or sponge cake dipped in warmed melted
>chocolate. Kaluha or some other liquer is often added.

snip
>Jill
>
Meat has always been a fondue option. Cheese, meat and dessert. The
fondue restaurants I have seen are very expensive. You need to book
ahead because it is a social thing where you and your guests are
planning on spending the evening. That way the restaurant can handle
only a limited number of guests, so you are paying for evening long
space, and service as well and food.
Janet US