Alex

Crafts: one two Science: one Automotive engineering: one

Indeed. Kathy, I see you've discovered the Cookbooks & References forum (including, I assume, the Eat Your Books topic). If you ever get a chance to browse the thousands of posts in the five "Cookbooks -- How Many Do You Own?" forums -- which apparently have passed into senescence (i.e., no growth but not dead yet) -- you'll see yet another example of our cookbook obsession.

"Maths sheds light on perfect cup of coffee" (BBC article)

That is terrific! It sounds like you were (and probably still are) a great dad. In my mid-teens I enjoyed Frank Sinatra and other "standards" (Mel Torme, et al.), usually on WNEW-AM, iirc. I think this also was an in-car compromise with my dad. I was fortunate than my parents never overtly criticized my listening to rock per se -- only my preferred volume. Then again, they'd also ask me to turn it down when I was listening to Beethoven.

Oops, yes. Thanks.

Does watching the movie count? It's "A Hard Day's Night" -- spoken by the wonderful Wilfrid Brambell ("He's very clean") playing Ringo's grandfather. He was only 52 at the time but absolutely looked 25 years older in the movie. "...invites to gambling dens full of easy money and fast women, chicken sandwiches and cornets of caviar. Disgusting!" And a little later, at the "gambling den": "A glass of the ol' Chablis to wash down a gesture of giblets wouldn't go amiss."

This looks great. Thanks for posting it. You wrote to fold the flour mixture into the wet mixture. Would it work just as well to fold the wet into the dry?

I'm probably going to catch hell from certain eG'ers about this, but here goes. Transferring the whole thing right away to another container is a good idea. After that, my good idea is to make yourself a negroni or other beverage of your choice; sit back in your favorite chair for that hour or two and read, nap, or otherwise productively occupy yourself; then put the roast in question right into the fridge. I see no need to let it cool down further; at that point, the effect on the fridge's internal temperature will not significantly affect the food that's already in there. To help things along, you can do the clever ice/ziploc thing that chefmd suggested, only in the fridge.

Nope. Follow the links...

You mean...you're not familiar with Pastafarianism? You haven't been touched by his noodly appendage?

I think you forgot -- it should have been "Ramen." (Both our posts probably are going to get hidden.)

Pearls Before Swine on handwritten recipes

Is it available via your library system? I'll usually do that before deciding whether or not to make a purchase. Our system has ten (!) copies of Cooking for Jeffrey, probably with good reason; there currently are 23 holds.

No one is doubting you about the ability of wild mushrooms to absorb water (wine, stock, etc.), or is saying you have to start washing yours. What we're saying is that with just a quick rinse, fresh mushrooms absorb a negligible amount of water. This has been scientifically proven; your mushroom farmer's opinion about this is irrelevant.

@TicTac, we're now talking about a quick rinse (of whole, not sliced, mushrooms) just before they're cooked, not a soaking akin to "a fair bit of rain." Mushrooms already are largely water, as you undoubtedly know. Cook's Illustrated says: The Kitchn references Gourmet magazine: And yes, Alton Brown also debunked that myth. And Mark Bittman says to go ahead and rinse. And hey, if Martha Stewart gives mushroom-washing her imprimatur, that's good enough for me.

Could you describe in more detail what you mean by "puffed out?" Here's some good information about cheeses and spoilage.

Pearls Before Swine on restaurant communal tables

I can still access the article.

I'd definitely email the manufacturer, then. I'm not sure why you doubt that would help. Given that they have a dedicated website in English, I'm sure your message will reach someone who understands what you're asking. (BTW, the "E-mail" link wasn't good; click on "Contact" at the top.) If they don't distribute the product in the US anymore, I wouldn't be surprised if they offered to sell it to you directly.

Chef, "disgustingly rich" is a figure of speech referring to an outrageously wealthy person, often one who uses his or her money in a way that's perceived as repugnant, ostentatious, or wasteful. Whether in my title or in general, it does not refer to rich people as a whole. ("Disgustingly" also is sometimes used to indicate a kind of back-handed envy: "He eats only fast food [see, now this post is food-related] and smokes two packs of cigarettes a day and he's still disgustingly healthy.") I also think you missed the meaning of "culturally clueless." It has nothing to do with simply being unfamiliar with another cuisine or, even less, what kind of pork product was used here. Obviously there's absolutely nothing wrong with expanding one's culinary horizons. It did, however, have to do with an ultra-high-end retailer taking a very non-high-end and culturally distinct food, doing absolutely nothing special with it, then charging an outrageous price. And, apparently, having not a clue about how it might be perceived. I guess that bad publicity is still publicity, though -- the offering sold out by last night.

I think cyalexa is looking for a peeler with a very distinct thumb guard/rest, as opposed to the "swelled handle" of the Messermeister. Is that right, c?

Neiman-Marcus sells collard greens (Washington Post story) I was going to put this in the Food Funnies topic, but decided it really needed its own. Maybe they're free-range, artisinal, heirloom, single-origin, hand-rubbed collards.

From The New Yorker: We Do Our Own Little Take On Ketchup

True, but they're no match for the Hello Kitty peeler.

Sure does. Sarsaparilla was the previously mentioned item. "Hey hey careful, man, there's a beverage here!"