Choosing Voluntary Simplicity » Household Hints & General Information

A “Green” & Natural Method for Cleaning Stainless Steel

Shirley — Sun, 21 Jun 2009 15:18:42 +0000

Reader question... "I have a stainless steel sink and stainless steel appliances and they always look dull and streaky. I won't use chemical products. Do you have any natural way to keep stainless steel looking clean and shiny?" --Bonnie W.

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When Organic Isn’t All It’s Cracked Up To Be

Shirley — Mon, 27 Apr 2009 14:18:15 +0000

Yesterday I needed six eggs for a sponge cake, so I opened one of the new boxes of "farm-fresh" organic eggs that my husband had purchased on Friday. As I cracked the first egg, a lot of clear liquid came pouring out, and I noticed immediately that the gelatinous part of the egg white was cloudy and excessively thick. It all was pretty disgusting, so I discarded that egg and cracked another one.

How To Freeze Cakes — Frosted or Unfrosted

Shirley — Tue, 14 Apr 2009 13:11:04 +0000

Reader question... "I absolutely love your delicious mix in the pan cake recipes. I make them all the time now. I have a question. Can I freeze these cakes? How?" --Marijane

High Fructose Corn Syrup — The Debate Goes On

Shirley — Mon, 23 Mar 2009 13:48:23 +0000

Have you seen (or read or heard) any of the recent ads defending and praising high fructose corn syrup? These ads, released by the Corn Refiner's Association, were created as part of a public relations and advertising campaign entitled "Changing the Conversation About High Fructose Corn Syrup." Its purpose was (and I quote):

"To dispel myths and correct inaccuracies associated with this versatile sweetener and highlight the important role high fructose corn syrup plays in our nation's foods and beverages. The campaign provides science-based information to consumers to enable them to make informed decisions about their food choices."

Uh huh... OK...

Tips for Using & Storing Herbs

Shirley — Tue, 17 Mar 2009 17:02:46 +0000

Reader question... "I'm just starting to use herbs more in my cooking and I'm realizing that I don't know very much about this subject. Are herbs something I should buy in bulk, how should I store them, how do I know how much to use? Any hints or information you could share would be very appreciated. Thank you." --Sheryl

Probably the most important thing to remember is that dried herbs are much stronger than fresh herbs because the chemicals responsible for the flavor have been concentrated by the drying process. As a rough estimate, one teaspoon of dried, crushed herbs... or 1/4 teaspoon of an herb that has been dried and powdered... are about equivalent to two to three teaspoons of fresh herbs.

Does Heating Olive Oil Make It a Trans-Fatty Oil?

Shirley — Wed, 10 Dec 2008 21:31:49 +0000

Reader question... "I notice you use olive oil... I can't remember the source, but somewhere I read that olive oil, while a 'healthy' oil, is best cold, that when you heat it, it tends to make it’s own transfats." --Elwin