Posts by Lance Folicle

I have been quite satisfied with my Champion, which is a masticating type of juicer. It works well for harder fruits and vegetables, not so well for leafy vegetables and soft items. But, since you asked about the harder veggies, there...

That link takes me to a different place than the earlier links. I'll look into it more closely tomorrow. Thanks!

I don't have a strict policy, but I am so gruff and annoying that nobody wants to be in the kitchen :lol:

Nope, not especially impressive ... thanks anyway. See my reply to Mary for something that seems to be a little better.

Someone in one of the diabetes forums I frequent suggested CalorieKing - Calorie Counter and more which, after a single, simple test drive, seems to offer a lot more than the USDA nutrient database. Thanks for jumping in and for your...

I cook for a diabetic and often create my own recipes. Does anyone know of a site where I can plug in the name and amount of an ingredient and get a nutritional output, especially the figures for carbs? Maybe some suggestions for getting...

Peter Graham, a Brit expat, writes, in his book Mourjou: The Life and Food of an Auvergne Village, calls for a coq "at least two years old.". Richard Olney, in The French Menu Cookbook, suggests a cock that is between 10 and 12...

These temps seem awfully high ... I did a pork roast recently and read the internal temp @ 150 and the roast was too dry. But, all the replies suggest the higher temp, so maybe I'll give it a try and see what the results are like. Thanks.

That makes no sense at all. What has the internal temp got to do with the cooking temp other than how long it may take to reach the desired internal temp? Am I missing something? And what does the weight of the meat have to do with...

Why? ..........