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  1. Capturesacasm.JPG

    Capturesacasm.JPG

  2. the-boy-nurse

    Last years squash was bored to death

    The wife was able to save one last year using that method. It was the first time we had ever encountered the beasties. Now we at least know they exist. I'm just afraid we may not get em in time.  
  3. the-boy-nurse

    Last years squash was bored to death

    Squash vine borers got our squash last year. Been watching the underside of leaves closely and got a few. Anybody got suggestions on preventing this years crop from meeting a similar fate?
  4. the-boy-nurse

    I Need To Dramatically Change My Cooking Techniques

    A1C of 6% is great. 2hr postprandial (after meal) blood glucose should be under 145. Glucose level15 min after a big ol breakfast doesn't really give you much info. Congrats on the good report!
  5. the-boy-nurse

    I Need To Dramatically Change My Cooking Techniques

    Little late based on the post dates but here's my 2 cents. Fasting glucose of 100 is pushing toward the high range but would be acceptable norm by many standards. Diabetes is a killer, literally. If you're husband's doctor is really concerned about his fasting glucose, he should consider running...
  6. the-boy-nurse

    Leave the skin?

    Plan on smoking a picnic ham, 8.5 lbs. Good 1/2 inch fat on it plus skin (on one side). Gonna give it a good rub and definitely leave the fat, but should I remove the skin to get the rub onto the fat or no?
  7. the-boy-nurse

    Mediterranean (Lebanese?) Garlic Paste for gyros?

    We did indeed (it's what turned me on to this forum) here's the link. I found BDL's recipe for skordalia to be the winner (for me). Give it overnight in the fridge to "set up" the potatoes take on the garlic flavor, spreading it without killing it. Use 1 whole head of garlic and don't omit the...
  8. the-boy-nurse

    Cooking Live Lobster

    I could be way off my rocker but I read somewhere that "hypnotizing" a lobster by holding it's head down is the result of blood shifting out of it's open circulatory system. Lobsters are cold blooded and like any cold blooded animal more docile when they are cold. Sticking em in the fridge makes...
  9. the-boy-nurse

    im a nurse but i want to be a chef! :D any tips?

    This may sound weird but very often death is the expected outcome- My wife (also a nurse) frequently comments that we don't save lives, we prolong the inevitable. It comes for us all. One of the most difficult yet satisfying things a nurse will ever do is to assist patients and families through...
  10. the-boy-nurse

    im a nurse but i want to be a chef! :D any tips?

    At 22 I'm guessing you haven't been working long in the field. Just want to throw out some economics- Nursing low entry barrier, (even lower since you already have the degree) relatively high starting pay, limitless options. Don't get me wrong it is hard. I've been a nurse for almost 14 yrs all...
  11. the-boy-nurse

    Making the perfect thin pizza crust???

    I second jazzcooks method. Pizza stone is the way to go, make sure you pre-heat it long enough. If you have a gas oven the oven will reach 500 degrees long before the stone does. Heat the stone to 500. As to flavoring the dough, I always add garlic powder or granulated garlic to the flour when...
  12. the-boy-nurse

    What are you currently reading - non food related

    Recently finished Pirate Latitudes by Michael Chriton- sadly his last work. It was good but clearly unfinished, as posthumously published books are. Currently reading through Side Jobs   by Jim Butcher, which is a collection of short stories from the Dresden Files. Trying to fight off withdrawal...
  13. the-boy-nurse

    This seems to be a popular topic - New Knives!!

    Boarcephus- Sorry for the delayed response- but flu season is upon us, duty calls. As to sharpening equipment, please note I do not have a Japenese knife nor have I ever (I do bump around websites and drool howerer). My sharpening experience is mostly in hand planes and chisels which can be...
  14. the-boy-nurse

    This seems to be a popular topic - New Knives!!

    If you can use your gift card online you'll likely find wider selection of knives @ the BBB online store. As far as newbieness goes- what do you plan on sharpening with (figure I'd save BDL from asking the question). Highly recomend the Victorinox rosewood 10" chef which is available on the web...
  15. the-boy-nurse

    Sous Vide, botulism?

    Upon further review- Phatch you are quite correct I was confusing B. cerus toxin w/ botulism toxin. B. cereus toxin "survives" at higher temperatures. However so do C. botulinum spores.    See you're witnesses, I can admit when I'm wrong- someone tell my wife.
  16. the-boy-nurse

    Sous Vide, botulism?

    Many bacteria are quite prolific in anaerobic conditions. C. botulinum is one of them. The difference is byproduct of metabolism. For example Human muscle cells work most efficiently aerobically, and the byproduct is carbon dioxide. However when oxygen demand exceeds supply muscle metabolize...
  17. the-boy-nurse

    Most Needed Small Appliance

    First- Coffee maker- (how is that not on the list) second-coffee grinder, third stand mixer- If I could get coffee grinder and maker to be one appliance (this somehow works in my head) then I would add a toaster oven. 1) Coffee maker cuz I gots ta have my coffee! 1a)Coffee grinder because...
  18. the-boy-nurse

    Sous Vide, botulism?

    We're talking about spores, and toxins. Most bacteria is easy enough to kill with heat, the problem w /  C. botulinum, C. perfringens and B. cereus is that they are spore forming. Spores are very resistant to harsh environmental conditions, including high/low PH, Hypertonic solution, high and...
  19. the-boy-nurse

    What Exactly Is The Problem

    KYH-   Says they're unintended- but  think they're "unintended" see the ironic quotation marks. Completely off topic- check out the blog of unnecessary quotation marks. Funny stuff
  20. the-boy-nurse

    What Exactly Is The Problem

    In the service industry, perception is everything. I don't pretend to know much about the food industry but I can commiserate with you on preconceived notions. I am 32 but look 19. People are always shocked by my age. I started working as a nurse at the ripe old age of 18. I was a full time...
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