Fat Guy

I'm a big fan of Funyuns, but the introduction of Flamin' Hot Funyuns totally escaped my notice until someone gave me some today. I am now a fan of both Funyuns and Flamin' Hot Funyuns.

I've got an enameled pot that was used in jam making and has caked-on burnt stuff like you wouldn't believe. I don't want to go at it with something that will ruin the surface. What's the answer?

I've got an email in to Sonja, the Ducasse representative I've communicated with in the past. I hope she can get me some images.

That is simply a fantastic looking salad. I've been photographing all my salads but have been ashamed to post the photos -- they're all the same as the ugly ones I've posted already. I need to break out of my rut. I thought the most beautiful salads I'd ever seen were at Alain Ducasse's restaurants (I'd hate to work the garde manger station at one of his places). But some of these are giving him a run for his money. I need to post photos of some of his salads. Let me see if there are any in a media gallery that I can get permission for.

I actually think I may have a dish like that around somewhere -- maybe in one of the boxes I haven't unpacked yet. It never occurred to me that it might be a butter dish! That may be my solution, if I can dig it out.

Product Dimensions: 8 x 4.5 x 2 inches Where are you getting those numbers? On the Norpro website I only see "Measures 7.5"/19cm long by 4"/10cm wide." http://www.norpro.com/store/products/double-covered-butter-dish-ss I've got an email in to Norpro but from looking at it I really don't think it will hold a big brick. It's designed to hold two standard sticks of butter side-by-side. I also imagine that the dimensions given may not necessarily be interior dimensions, whereas I'm most interested in knowing the actual size of what can be contained by the dish.

Mike Mills while separating ribs from the rack with his hands: "If you need a knife it ain't ready." Posted from my handheld using the Tapatalk app. Want to use eG Forums on your iPhone, Android or Blackberry? Get started at http://egullet.org/tapatalk

That much I'd spend but I'm not sure if that unit has the height, and it only specifies two of the dimensions on the product page.

Yes but I'm not likely to pay $36.27 for a butter dish.

I'm going to suggest that you not store your butter this way, as I do.

I agree. More fundamentally, this bad-graphics exercise has no point and was probably quite an expensive undertaking.

I guess I see that as a backup plan, if no suitable and inexpensive container can be found. I'd rather not have to add the subdividing of the butter to my list of grocery-unpacking tasks, unless I have to.

I had a Magnolia cupcake today at a kid's birthday party and it was an order of magnitude better than any Magnolia cupcake I've ever had. The icing was soft and luscious and the cake was moist. It was a damn-near-perfect cupcake. And beautiful to behold. One thing I was thinking was that Magnolia cupcakes really suffer from sitting in the refrigerator case and being eaten cold. These were room-temperature and maybe they'd never been chilled?

When they have it in stock this is the butter I buy. The shape and size (which can vary a bit) are not easy to find a dish for. Tape measure shown for reference.

I strongly agree.

I feel we're overdue for a comprehensive discussion of toast. There are so many issues surrounding this seemingly simple food. Let's hash some of them out. Why is toast always better in the UK than in the US? Except, why in the UK do they so often intentionally cool their toast? What's so special about Aga toast? What are the criteria for judging good toast? Is it supposed to be crunchy all the way through, or is it supposed to be crispy on the surface but soft inside? What's the best bread for toast? What else do we need to settle?

You can't put the counter in the dishwasher...

The New York Times has a story about the decline and possible eventual fall of Korean grocers: http://www.nytimes.com/2011/06/02/nyregion/korean-grocers-a-new-york-fixture-are-on-the-decline.html?_r=1&partner=rss&emc=rss

I didn't know that but I knew I'd learn things like that!

Nathan M. has just posted some photos and comments about the meal on the Modernist Cuisine blog: http://modernistcuisine.com/2011/06/dining-at-el-celler-de-can-roca-and-elbulli/ Nathan was also kind enough to send me a few more photos, taken with his camera but not by him (as he is in the photos) of our group:

I think that one may not be a sushi plate, but I do have a couple of different rectangular sushi plates in the spoon-rest rotation, mainly for when the primary one is in the dishwasher.

My mission has changed. I must convert the stove resters.

Here's mine

So what do you do with a spoon or other utensil when you're cooking and you need to put it down?

The spoon rest, a little dish or other item to keep your spoons and spatulas from messing up the counter, is an unsung hero in my kitchen. I wanted to give the spoon rest some respect, and also see what if any ultra-creative spoon-rest solutions you all have come up with.