Quote (carteblanche @ Dec 29 2013 10:23pm)
im planning on putting frozen chicken breasts in the slow cooker (low for 10 hr), but i'm reading online that i shouldnt use frozen chicken and i need to thaw it first. is it safe to use frozen? it's much more convenient
For slow cooking purposes, you'd be better off thawing it for best results.
Quote (carteblanche @ Dec 30 2013 09:38pm)
when i was at the store yesterday, i saw "monk fruit in the raw" which is some kind of sugar substitute. i don't remember you ever mentioning it. what's your take on it?
With regard to the Monk Fruit question, I would highly recommend that you research the process used to assimilate the monk fruit into it's sugary form. Monk Fruit, while sweeter than sugar, has other flavors associated with it, which require chemical solvents to remove. The remainder of these solvents MAY cause potential long term health issues (but there have been no real studies conducted as of yet).
With that in mind, I am neither advocating nor disapproving of the use of Monk Fruit as a sweetener, yet.