Alex

Super-Sagacious Biochemists. Nah, I don't know. I make stuff up.

Prego. And welcome to eG.

The technique you describe is not unusual at all. Do you have any books on knife skills? This is one that I recommend: Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD), by Norman Weinstein. Oh, and welcome to eGullet.

Yeah, that sounds about right. But wait -- there's more. For still more, read the full story here (The New York Times).

Rob, permit me to briefly chime in about the music (pun intended). I know that you want Bulrush to be a reflection of who you are, and not just with regard to food. But as with the glass floor, it's also a good idea to consider both your customers' tastes In music and the effect the music might have on them. In addition, it's vitally important to consider the nature of auditory perception in general. (As a psychologist, that was one of my areas of interest.) You mentioned that you don't want "tones that are distracting." However, vocal music in general tends to distract. Just as our brain's visual system is hard-wired to seek out and pay attention to faces -- especially upright human faces -- so does our auditory system want to pay attention to human voices. Have you ever tried to have a serious conversation while TV or vocal music is happening in the background? Also, given your new location, I imagine that artists like King Krule and The XX (and Radiohead) would appeal to a rather narrow range of likely customers, and would distinctly not appeal to a wider range thereof. I understand, of course, that background music can be a significant part of a restaurant's ambience and -- let's hope this doesn't happen much -- can make a sparsely occupied space feel more comfortable (and can give those couples who've awkwardly run out of things to talk about, something else to focus on). Reed-focused jazz (Anat Cohen, Paul Desmond as gfweb mentioned, etc.) certainly can be good restaurant music, but I'm guessing that's not the vibe you're seeking. Here's an idea, though: What would you think of a loop (or two or three) of ambient sounds from field and forest? -------------- On a completely unrelated note, I, too, love Eric Solomon's wines. And all of them have had a terrific QPR

I bet they love to play Plants vs. Zombies.

I see you've already started in with the beans, but for future reference, soaking reduces cooking time but is not necessary. Here's @rancho_gordo's method.

Marketing! (from The Onion)

And...? OK. Never mind. Overlapping posts Still, it would be good to elaborate on your post. Is this a super-special sort of deal? Is it rare and only shows up once in a blue moon? If it's just a sale price, that's not really a good reason to start a topic -- lots of items go on sale all over the world.

I understand completely. For me, it was two semesters of MWF 8 a.m. Physics. And on TuThSa I started my day with German at 9 a.m. Welcome to college!

Consumer Reports does provide information about reliability, albeit in a limited way, and not as an integral part of their rankings. Also, some ratings are indeed more "bells and whistles" oriented, but many are based on salient features. For example, the one for bottom-freezer refrigerators, which I've been consulting of late, appears to rely most heavily on temperature performance and uniformity, with energy efficiency, noise, and "ease of use" somewhat less so.

Who Made What? for Kenmore

Looks like formatting codes that didn't convert into an actual equation. I haven't looked at the actual course yet, but I strongly suspect that edX has a tech support service that you could contact.

Done

By popular request, here's the topic where participants can ask for and receive support, information, help, etc. related to the 2017 iteration of this course.

Yes, but how many moles could a Scotsman scotch if a Scotsman could scotch moles? (And cook them, too, sous vide. See, now this post relates to food.)

I'll take a first look at the forum on Thurs or Friday. When I started college I fully intended to become a math teacher. I sort of got sidetracked along the way, but I'd still be glad to offer some assistance with formulas and computations and the like.

We like Frontera brand salsas, but I have mixed feelings now that Rick Bayless sold Frontera Foods to ConAgra.

Yep. I just got the introductory email today. It's a very interesting turnabout for me, as I taught online courses (in addition to f2f) for a good number of years. I would very much welcome thoughts and opinions about whether it'd be worthwhile to purchase the companion textbook; I already own McGee, which is the other recommended reading.

Yes, you're correct. Sorry about that. However, I wonder if my technique works because the undercooked middle has a higher water content than the cooked outer layer.

Another tip: When I roast a very thick piece of fish -- e.g., Patagonian toothfish or whatever it's called nowadays -- when the outside is ready, inevitably the interior is underdone. Thirty seconds or so in a relatively low-power microwave finishes the middle perfectly. (MWs cook from the inside out.)

Serious Eats attempts to answer that question. However, as a side note, the NYT says it couldn't hurt to freeze the beans just before grinding them.

Me, that. Do not refrigerate or freeze.

I'm planning to pay a visit to Mario Rizzotti on the 25th. Maybe I'll invite him over for dinner after his demo.

Are you able to enlarge/enhance the photo to where you can figure out what the three item cards say? It's admittedly a long shot, but that might help to identify the shop (or whatever), which would allow you to contact it and ask about the pan.