Serious Eats - seriouseats.com

The joke is, it's not the marbling, it's the quality of the curing.

If you see any liquid at all, it's a bad sign.

If it has lots of sugar (or sugar alternatives), it's a bad sign.

If it has concentrated celery juice, it's a really bad sign (and may have semi-dangerous nitrates that were banned many years ago, but slip through because celery is "natural").

I'd rather buy ends and odd pieces from dry cured country bacon, than have the most even marbled nasty bacon.

ryushin... yeah I posted about scratch pudding. But only because the cooked mixes are HARDER to cook than scratch. With cooked pudding mixes you have to endlessly stir to prevent sticking, and carefully use gentle heat. It sucks!

Someone could make a pudding mix where the starch was separate from the sugar/flavoring. But until then, from scratch is much quicker and easier than any cooked pudding mix.

No reason for pudding mixes to have anything artificial, it's just sugar, flavor (coca powder for chocolate) and starch. They do need a modified food starch for instant pudding so that it sets up without heating (I don't think any natural starches have that characteristic).

I love pudding, but NOT the instant stuff, the texture is wrong, and it get's worse as it sits.

How hard is it to make cooked pudding? First step, DON'T USE A MIX! The hard part about making cooked pudding disappears if you don't use a mix. Forget all that stirring and sticking.

The trick is, you add sugar and flavoring (cocoa powder, vanilla, that sort of thing) to most of the milk (reserve some), bring to a boil, then whisk a mixture of starch (usually corn starch) and milk. Whisk for maybe 10 seconds to setup/boil, then pour into cups. It's INSANELY easy to make.

The results BLOW away any instant pudding.

If you want something incredible, check out the butterscotch pudding recipe in Joy of Cooking, it uses a similar technique to this. You cook brown sugar and button in a pan until gooey, add milk, bring to a boil, then whisk in the starch/milk mixture. That dark complex butterscotch served in whipped cream is incredible.

Cooked puddings are always better the 2nd day since the starch gets to fully hydrate, evening out the texture to make it extra creamy.

Once you've done it a couple times, you can whip up a cooked pudding in 10 minutes, no lumps, no problems!

30 percent of american's eat NO whole grains in a year, NONE?

I'm VERY skeptical of that scare statistic because POPCORN is a whole grain. Same with oatmeal.

The frozen white castle burgers can be delicious, the trick is a steam them instead of microwaving them. It restores the original fresh texture.

Of course if you don't like white castle anyway... well then you must enjoy drinking your tea in little cups with your pinkie finger extended out!

It's raw, YUCK!

Reminds me of all the shill reviews that pollute Amazon. At least on YELP the shills tend to stand out as reviewers with a count under 5 total reviews.

This new EVIL undermines the whole YELP system.

All users who took bribes should be banned and their reviews pulled.

@TimMoore are 75% of clothes created in sweatshops? That would require a sweatshop be defined as basically anything outside a western country.

Anyway, the "misogynistic or homophobic" line points out a clear difference between choices of taste versus morals. If 75% of all music is classified as "misogynistic or homophobic", would those who listen to that 75% be considered misogynistic or homophobic by those who abstain?

People who don't like cauliflower don't consider those who eat it "sinners", even the idea is silly.

Do vegans who chose to eat vegan as a moral choice consider non-vegans "sinners"? Based on the lines about being offended by the constant talk about bacon and meat, how could they not be?

Then how do you run a "foodie" site where 75% (or more) of your content actually "offends" some of your readers by being so gleefully celebrative? Do you tone down your glee in showing a whole pig being roasted, or a bloody rare burger?

My simple advise to improve your chances of sanity?

!!!STOP USING MEASURING SPOONS!!!

Get a cheap scale in grams, and then magically portion measuring because jokingly easy instead of painful and awkward. Put the bread on the scale, weight it, tar it, add the peanut butter on the bread, tar it, add the jam, done. No special spoons, just your usual knife like you always used before portion control.

Every food item has calories in grams, use them. With grams no fractions, no tedious cleaning measuring spoons, no waste, no hassle.

food lover - I love food, YES YES YES

vegetarian food lover - I love food, but no, no, and not.

vegan food lover - I love food, but NO NO NO NO NO NO NO NO NO NEVER

You cannot claim your first love is food if you say NO to even trying so much great food.

The Fage 2% is WAY WAY WAY better tasting than the nasty spackling paste Fage 0%.

But the calories aren't all that different, about 106 vs 130 calories for 200g. That's still HALF the calories of the full fat version.

The Trader Joe's doesn't taste like yogurt to me, more like whipped cream cheese. No thanks.

Meat guy - how can you tell which meat is safe (been irradiated)?

Does anyone advertise it? I thought they were avoiding that label because of bad pr.