Contents:
The sucrose based kosher version is great and when it's gone I resume my coke-less diet. It comes in the thicker return-for-deposit glass bottles. Because fructose is sweeter than sucrose cane sugar Yea, I haven't come across any studies that conclude HFCS is any worse or better for you than cane sugar. As for the taste? I could never tell the difference! The sodas you reviewed sound yummy though! I love cream soda - it's underrated in the U.
You need to try the salty yogurt drink with food. It may seem long and dry in parts but I think it explains a lot. I have heard bad reports on hfcs through my mom who works at a health food store. I am currently trying to cut it out of all aspects of my diet. It's a work in progress. I'm a junior chemical engineering student with hopes of continuing onto grad school and studying food science or food engineering so this is something I feel strongly about. Try a Jones Cream Soda.
They sell them at Starbucks in the south and south west im sure many other places also. Nice to know there are some colas out there with out HFCS. I did see some at the store once, but the price was horrible and had to pass. Good job on the story! I would like to second the suggestion you try Jones Creme Soda. It has a unique flavor that tends toward cotton candy like. Best serving for any soda IMHO is put it all in an ice chest and dump two 8lb bags of ice on top, let set for two hours at least.
Something about a near frozen coke in a glass bottle. If you're ever in the St. Louis area, I strongly recommend going to Fitz's. The bottled version just doesn't taste as good as a cold mug of cream soda straight off the tap. They also keep their mugs in the freezer so you sometimes get a layer of frozen cream soda right on the inside of the mug. I used to love cream soda too but I stopped drinking it years ago because I thought it was just too harmful to your health. Learn to make your own vanilla phosphate and you will never buy ANY of those again! I miss the days of the Soda Jerk!
I can't help but notice that you did not test Henry Weinhard's Cream Soda.
Perhaps you can't get it there, I believe it is bottled in Oregon, but it is the most delicious cream soda in my opinion. They also make a fantastic rootbeer that is deliciously creamy and has an enormous head. I don't think it has HFCS in it. Their root beer is spectacular also. It's availiable at Menard's in the midwest. I was very impressed by your knowledge of HFCS and appreciated you educating your fans about the corn lobby. This was a red flag for me when obama specifically endorsed ethanol fuels ONLY within the united states that the corn lobby has their powerful hand in both the democrat's and the republican parties' back pockets.
I am a nutrition geek and get very happy to see you taking this seriously. The best cream soda that I have ever had in my life is micro-brewed in Durango, Colorado. Unfortunately it is only available locally, but whenever I'm near I have to pick up several cases. Its called Zuberfizz cream soda, and if you ever get the chance, you must try it.
It is hands down the best cream soda I have ever tasted. It is perfect and hits the spot every time.
Only problem is that it's very rare. By using Cooking For Engineers, you agree to our use of cookies. Everybody Eats Lunch by Cricket Azima. Joy of Cooking 75th Anniversary Edition; Fun Food Facts by Mike Bellino. Kitchen Mysteries by Herve This. The Science of Good Food. Toast by Nigel Slater. Heat by Bill Buford. This is done using hte filet knife and using a skinning motion run the knife between the bone and the flesh pulling the flesh as you cut along the carcass. My mother and grandmother would cut their chicken in to alot more pieces to be able to feed 9 children.
Does anyone know how to cut the chicken to get me the wishbone and second wishbone pieces? When I decided to tackle cutting up a raw chicken after years of discarding recipes that called for one , I knew that this was the site that would have a method for a directed learner like me. Thanks so much for keeping this going. I was cutting up a roasting chicken the other day. I cut down the centre of the breastbone an along the bone was a long piece of green that looked like some kind of meat but it was green.
Had no smell to it but disturbing to see this.
It was right into the breastbone on the one side. Does anyone know what this could be? I threw it out as I had no idea what it could be. I have been cooking chickens like this for 35 years and never seen that before. Asked someone else that has been cooking for 70 years and showed her.
She has never seen it either. It's called "green tenders," and is found pretty much exclusively in commercially-bred and raised hybrid broilers such as the "Jumbo Cornish Cross" meat birds. If you buy chicken at the grocery store, this is what you're getting. Pretty much the only way to get any other kind of bird is to raise them yourself, or know someone who does. The broilers are genetically developed for super-rapid growth and efficient feed conversion, and are typically harvested at weeks of age.
If allowed to get much older than that, the bird begins to put on more muscle mass especially in the breast than its bones or organs can support.
The theory I'm most familiar with about green tenders is that it comes from a lack of blood supply and therefore oxygen to the "tenders" of the breast, due to the excessive mass and weight of the chick. In other words, that bird had already started to die from the inside out.
I'm pretty sure green tenders are tissue that's gone necrotic. We are now raising our own backyard flock of heritage breed chickens for meat and eggs. We won't get the rapid growth the youngest our birds will be harvested is 16 weeks or the enormous breast, but then, our chooks will be able to live much more normal chicken lives, running, scratching, sunbathing, catching bugs, and roosting in trees.
For our money, it's a pretty good trade-off. Thanks for these posts, BTW. We'll be referring to them when we dress out our birds, since we rarely roast one whole or eat the skin. Michael, any more specific comments about cutting the breast halves into quarters? The simple step you show doesn't provide much info; the reason I'm asking is that for stewed dishes, like Indian recipes, if you do this badly you get a lot of little rib pieces in the meat - bad!
I've done it both badly and well, but am not sure I know why. If you can help, thanks! Had my second case of green tenders in a 9 lb. Did not discover this however until after the chicken was fully cooked and was removing the remaining meat for soup. We had already ate the legs and thighs and then while removing the breast meat discovered the green portion of meat on one side of the breast bone.
Not very appetizing at this point. Is it safe to eat or would be best thrown away? I had originally posted my first case of this back in July but was lucky enough that we found the green tenders instantly as I was deboning the uncooked bird. Deep Pectoral Myopathy as applied to a living animal, necrotic means dead and rotting tissue. I would not eat any of that chicken and - being it's a repeat performance - I'd sure be looking for another source of chicken.
I'd also pack it up, take it into the store manager and ask if they'd care for a bite. I found out one day in the kitchen that you can easilly remove the tendons in chicken breast by using a pair of basic needle nose pliars to grip the end of the tendon and a fork to hold the meat in position while you pull the tendon out. My husband was butchering a supermarket bought free-range chicken this evening to discover a large green mass in one of the breasts.
We have taken photos to give to the supermarket but have dispatched to the bin to remove any possible contamination risk. Happenrd last nite lovely large roast chichen- started carving- inner meat very green along the breastbone- as we had guests for supper I just carved arround that.
Threw it all out! I have seen it before- cornish cross - large birds. From now on when the bird is thawed I will be cutting along the breast bone to inspect before roasting. Sometimes the large birds have few feathers on the breast as they lay down a lot. Supper was mashed potatoes, salad, fresh biscuits, stuffing- the extra that was not inside the bird, gravey- wine- was all good.
Hi, I would just like to say thank you for this really helpful information. After all I am a civil engineer and well I honestly don't known ho to cut up a chicken. So thanks for your help. Post a comment on Cutting Up Chicken. By using Cooking For Engineers, you agree to our use of cookies. Everybody Eats Lunch by Cricket Azima. Joy of Cooking 75th Anniversary Edition; Fun Food Facts by Mike Bellino.
Kitchen Mysteries by Herve This. The Science of Good Food. Toast by Nigel Slater. Heat by Bill Buford. Modernist Cuisine at Home on Inkling. The Sorcerer's Apprentices by Lisa Abend. Vegetables The Culinary Institute of America. Ad Hoc Yountville, California. Ahwahnee Hotel Kitchen Yosemite, California.
Parcel Santa Clara, California. Blue Bell Creamery Factory Tour. Georges San Francisco, California. Cafe Terigo Park City, Utah. Chicago Part 7 - Alinea. Chicago Part 8 - Vienna Beef Factory. Jai Yun San Francisco. Shadowbrook Restaurant Capitola, California. Chicago Part 1a - Overview. Chicago Part 9 - Girl and the Goat. Maverick San Francisco, California.
Chicago Part 1b - Overview. Coi San Francisco, California. Michelin Rated Restaurants San Francisco The Noble Pig Austin, Texas. The results were actually quite surprising. Forget beer, Beehive matches and those squeezy sauce bottles shaped like tomatoes. What does this selection tell us? I suppose a major factor in image ranking is that in the first few months I had an incredibly low level of members — I started with around 30 on the first day, and nothing happened for months.
Within a very short time I had suddenly reached members. Should I change anything about the way I go about things? Probably not, otherwise it would just end up being the same as what everyone else is doing. I have to say I disagree, announced while snugly wrapped in a cosy wool blanket, with a sweet bun, and a hot cup of Bournvita in a nightcap novelty mug. This book is still in print and back on the market today, but apparently went through a period where it was banned. Collection of Waterview School. But clearly at number four, much more popular than I recall. Now I knew this would be a hit.
They hold fond memories for many, for various reasons. It was still featured on the Bournvita boxes well into so they must have kept making them for that long. Red top, green top, silver top and juice. The classic game of Chinese Checkers was found in the homes of most, although in my more recent day it looked a little bit different.
But it held its own in the marketplace and is still going strong today. Through the s to the s and beyond they issued albums to collect cards — and birds were a trademark theme of the brand. This one dates from around Image courtesy of Steve Williams collection. This is possible, however Choc Bombs and Eskimo Pies made their appearance in the same decade.
Whenever I post pictures of blankets and labels they always rate highly. We have three blanket-related entries in this top fifty. These are now quite desirable, second hand and bidding at auction can be surprisingly competitive. We usually got these at the corner dairy along with a Zap flavoured milk for a Sunday morning treat. All the ingredients from the milk bar or dairy of yesteryear that you need to make a refreshing and frothy milkshake.
These boxes from a advert.