We had grits for the first time a while back at my husband's aunt's house and they're surprisingly good. It's essentially just a country gravy with a rice-like grain thrown into it. spread it on some biscuits and some bacon and you've got a pretty good breakfast.

Not my first choice, still, but not terrible.

It was so much I couldn't finish it all.

She is a: "If it is on your plate you eat it," sort of gal, and needless to say she is huge.

I don't really understand why this is such a big deal.

You don't have to finish everything on the plate. You can pack the rest up and eat it for another meal. I rather like it, there are a lot of restaurants where I can get 2-3 lunches out of a single order.

I feel like many people don't do this though, and if anything this leads to more food waste because lots of people will just throw out what they don't eat.

I think people in general need to be more responsible with regard to food waste.

But this is one of those changes that people will not make on a meaningful scale unless they are motivated to do so, or they are given more appropriate serving sizes or better education on how to eat well. I think there's still the whole separate issue of larger serving sizes promoting obesity and other health issues. I think for a lot of people, they'll go to a restaurant and order a "meal", and in a lot of cases their serving will amount to well over 1,000 calories and might not even contain much nutrition.

Many people will think it's perfectly fine to eat that whole thing in one serving without a second thought, not realizing they are overeating. Alternatively, they won't eat the whole thing, and end up throwing out a fair bit of food.

Obviously restaurants have the right to serve as much food as they want, I just think this whole system is a bit dysfunctional.


When I was tinkering with cold brew I found that anything natural processed worked super nice.

That slightly fermented boozy taste comes out as a very noticeable sweetness, to the point where my colleague couldn't believe I hadn't added sugar. It would have been quite a light roast, I love me an etheopian in any circumstance, but you might be a bit late for them this year.

Another thing I found was the taste difference between fresh and oxidised is huge, but also entirely up to personal preference.

The melting point of When I was tinkering with cold brew I found that anything natural processed worked super nice. That slightly fermented boozy taste comes out as a very noticeable sweetness, to the point where my colleague couldn't believe I hadn't added sugar.

It would have been quite a light roast, I love me an etheopian in any circumstance, but you might be a bit late for them this year. Another thing I found was the taste difference between fresh and oxidised is huge, but also entirely up to personal preference. is 460°F and it is not until a Full French Roast that the temperature of the beans goes above that temperature for any significant amount of time. The autoignition point of caffeine however (value listed in previous caffeine link) is not until 1004°F.

As the roast progresses the coffee beans expand, so darker roasted coffee is much less dense than lighter roast.

Most people are measuring beans by volume rather than mass so the major contributor to light roasts being perceived as more caffeinated is that people are often actually using more coffee since the beans / grounds pack more tightly. If you take what appear to be two equivalent volume scoops of coffee, one light roast and one dark roast, and weigh them on a scale, the dark roast coffee might for example be 15g while the same size scoop of light roast coffee is more like 18g.

In a cafe setting where the beans are being measured by mass, people who have previously been told that light roast is more potent have that expectation and may psychosomatically experience a stronger stimulation.

Never underestimate the placebo effect.

The pit of the fruit of the Coffea arabica plant (coffee beans) average 1.3% caffeine by mass regardless of roast level, though there is of course variation from plant to plant and their individual growing conditions.

The dose by mass of coffee grounds that was brewed is the relevant determinant of total caffeine content of a cup of coffee.

With that said, immersion cold brew is my favorite way of making coffee in the summertime. But I never really messed with it myself until this year. Right now I'm using a single source coffee from Nicaragua, but I've used Honduran and Yirgacheffe and they all turn out well. I've heard to be careful with some Latin American beans since they aren't very mold resistant in Cold Brew


We love our "Italian" food here in San Fransico. Only like with the majority of the US, American "Italian" food is a concept that didn't exist until the last 150 years or so.

The cuisines of Italy are incredibly diverse and intensely regional due to Italy's divided history, even today.

Italian-American cuisine is a different story.

The great waves of Italian immigrants to the Americas in the late 19th and early 20th century came mostly from Southern Italy, especially Naples.

It was the staples of Southern Italian cuisines that formed the basis of Italian American cuisine. That's why when Americans think Italian they think tomato sauce, for the most part --- because that is a common staple of southern Italian cuisines.

Italian American cuisine tends, however, to be much richer than Neopolitan, because meat and cheese and sugar were much more affordable in the states than back in the old country.

The dishes that most Americans think of as Italian food --- spaghetti with meatballs, lasagne, veal parmesean --- they begin to be developed by the early 1900s, and if you were in a city with a big Italian population, you could go out to a Italian restaurant and have your fill of them.

Such a restaurant would have been consiered more "exotic" than "fancy", though --- most Americans would still have been unfamiliar with Italian food.

It's only post WWII that that starts to change --- GIs who had served in Italy came back with a taste for pizza and pasta, and the rise of convenience and fast foods helped popularize Italian American food more broadly.

By the 1960s, it was commonplace for towns across the country to have an Italian restaurant, a take out pizza place, a sub shop.

So by the 1960s Italian American food is popular, but it's not considered high-end, and Americans are pretty limited in what they'll try.

That only changed in the 1970s and 1980s.

The classic French haut cuisine that was considered the epitome of fanciness though the mid-20th century ephmasized highly processed ingredients, lots of heavy sauces, lots of meat. By the 1970s, though a new generation of chefs broke away from this. The "nouvelle cuisine" in France and California cuisine in America instead emphasized seasonal ingredients, simpler preparations, more vegetables.

The success of these movements in turn inspired a rediscovery of Italian regional cuisines among high end chefs. Instead of red sauce and melted cheese, think olive oil and balsamic vinegar. Pasta primavera was invented, Tuscan cuisine is popularized, and people go mad for polenta and risotto, both Northern Italian dishes.

That's when "Italian food" becomes fancy food --- when the idealization of using local, seasonal ingredients simply prepared helped spur the rediscovery of Italian regional cuisine among chefs.


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Cafe Du Monde coffee is roasted and packaged by Reily for Cafe Du Monde. It's a private label job. CDM is their (Reily's) in-house brand. So they're both the same company. Not sure how the flavors compare.

I'm not sure what the difference is, but I've seen the tin cans in Rouses, Walmart, Walgreens on Canal and Carrolton, and Winn-Dixie. I've even bought them a few times!

However, I enjoy French Market more so I tend to block everything else out at this point. I really need a cup of coffee to get into gear in the morning. It is the only way that I can get in harmony with my tasks and feel like I have a grip on things.

I think that it is really just a matter of perspective since I am one that puts high emphasis on things that make me happy. This is definitely one of them since it lets me get things done. A lot of people try and tell me that it is in my head. But I understand how caffeine works so they can't really tell me it is a placebo effect.

There are so many things you can learn about coffee, and the way it is made. I was cold brewing for a long time. And I can tell you, the effect the coffee has on me when it was cold brewed is different when it has cooked.

Everyones tastes vary.


What even is that?

Well, it started as a form of yellow cheddar that was called "American Cheese" overseas and "Yellow Cheese" or "Stone Cheese" in the US, but after the invention of processed cheeses, the term was popularized to mean "Processed Yellow Cheese."

Technically, a processed cheese is just a pasteurized, homogeneous mixture of two or more cheeses; so while I agree that singles and similar "american cheeses" are pretty nasty, there are some good "American Cheeses" out there.

Most, however, are a by product of our extensive wealth.

Also, some overeating habits arose out of living through the great depression. My grandmother was raised in a way to always finish what was on your plate because her parents lived through a time where food scarcity was a real bitch.

That carried through to my mom who grew up fat when always finish what is in front of you was paired with rich meals due to living in the peak of middle class America wealth.

The nation is getting more health conscious because we are realizing the damage that way of eating does to our bodies and environment.



At home milk and coffe plus biscuits or bread and jam. At bar coffe and cornetto.


People usually would eat pasta once a day, so luch is preferable. Pasta can be matched with a lot of condiments, and some recipes use cold pasta, good for summer. After a first course, few people eat a second, a contorno and frutta. Mamy people eat on the go at work, so many eat what they find at bars: tramezzino (search for this) or sliced pizza (al taglio).


If people ate pasta at luch, they would just eat a second and a side, which may be meat and vegetables, cheeses and affettati and potatoes, normal things

If you want receipts there are many sites with plenty of them.

Many italian american dishes are not italian

I think that if you want to start to know more about italian food and try to cook an italian dinner by yourself you should visit this web site.

I just received one of their boxes, the products were amazing!

They come from real italian small-size producers. In the boxes there also also recipes that explain you how to use the ingredient and obtain a fantastic italian dinner for 4 people.


In the east, the most common drinks were mostly of the tea variety. Around Lake Superior, the Ojibwe made (still might, not sure how many of these recipes are still in use) teas from wintergreen, raspberry, spruce, and snow berry leaves, as well as cherry twigs.

In the southeast, sassafras tea was common, and achieved considerable popularity in non-Native culture as well.

That popularity has taken a hit in recent generations though, since it has been discovered to be a carcinogen.

A few drinks noted among the Cherokee (but probably not unique to them) include a spicebush tea, a drink made from boiling passionflower fruit, and another made from soaking honey locust pods in hot water. The most famous drink of the American Southeast, the 'black drink,' a yaupon holly tea with a high notably high caffeine content. This is a culturally significant drink, mainly prepared for purification rituals and council meetings.

The yaupon holly got the Ilex vomitoria because it was thought to induce the vomiting observed in Timucuan black drink ritual, but this doesn't appear to be the case.

Other communities, both Native and otherwise, made use of the black drink without such effects.

Now a follow-up question for anyone interested: I seem to recall mention of a drink made, at least in part, from maple syrup, but flipping through my books tonight, I couldn't find the reference. Anyone know anything about this?

The Maya drank cacao out of tall round cups that looked roughly like a small bowl, though usually a little more angular. We speculate that they would use two cups to pour the chocolate between them to make it frothy. Cacao was an incredibly important Maya luxury good.

It was given as tribute to kings, we have inscriptions that tell us this, straight up.

Cacao was absolutely not for the "average" Maya.

It was a luxury good.

The inscriptions I read in which it was given as tribute mentioned in quantities like "ten sacks" or so. That's not a lot. Cacao trees are very finicky, they're actually indigenous to the Amazon rainforest, so cultivating them in Maya lands was a somewhat tricky business. Doable, but not high volume.

By Aztec times, when you would think cacao production would be at its maximum pre-contact, it still only took 80-100 beans to pay for a new cloth mantle.

Your average Joe Maya Schmoe drink Agua de Chia. This is a drink that the modern Yucatecs drink and I think it was something the ancient Maya would have drunk.

Another drink that can still be found in certain parts of Latin America and the San Fernando valley is called Tejuino. It's a mildly fermented fruit and corn drink said to have medicinal properties. It's actually very delicious with lime and salt...although it is an acquired taste.


Don't go to Northbeach for good authentic Italian food, the food tastes commercialized and odds are you'll be disappointed. From what I know, every restaurant (on Columbus) isn't actually run/owned by Italians. Been told on multiple occasions they're all owned pretty much by non-Italian. As a community, the Italians have long moved out and have took to the burbs.

As for recommendations I'm not the best to say, but there are a few places I regular.

Gold Mirror on Taraval street in the Sunset district, family run forever, some place on the corner of Fell and Laguna that I can never remember the name of, and Buon Gusto on Grand avenue in South San Francisco (Family run - their steamed clam appetizer is friggin good!). There's probably more but those are my haunts.

And here's another odd one I'd like to add, I think its called Cafe Americano - its on Balboa street a block up from Balboa theatre in the Richmond.

The restaurant is owned by a Vietnamese family, and they serve many other types of food including Pho. The thing is the cook used to work at an Italian restaurant and he makes everything from scratch.

Great price, large portions, and the food is tasty! One of my fav restaurants overall!