Alex

I assume this is the one you have. I concur with gfweb and Deryn.

I can't speak to paneer, but our local goat cheese folks freeze their 3-ounce (maybe 4-ounce) tubs when the expiration date is approaching, then sell them for a greatly reduced price at a farmers market. It's absolutely fine.

Great question! I wonder if that measurement varies by brand. The plastic cup that came with my Sanyo microprocessor machine (which guides the water level markings on the side of the bowl) is six ounces by volume.

I've always found it easier to use the 5/9 rule: F = C times 9/5, then add 32. C = F minus 32, then multiply by 5/9.

This is a good topic. We who live in this stubbornly parochial non-metric country know that one cup equals eight fluid ounces. Except that when we're using an automatic drip coffee maker, a cup is five ounces. Unless it's a Technivorm; then it's four ounces.

Waaay back in the last century -- 22 years ago, to be exact -- Cook's Illustrated conducted a tasting/rating of eight brands of dried spaghetti. Ronzoni and Mueller's came in 1st and 2nd; De Cecco was 3rd, Barilla 6th. I'm wondering if tastes have changed since then. For example, CI said the Barilla was a "'pleasant' tasting pasta with subtle wheat flavor and a firm, springy texture that two panelists found too 'rubbery.'"

Can I vote for neither? I'm willing to deal with the limited hours in order to eat local, and wonderful: Propaganda Doughnuts. If I were elsewhere and my choices were limited to DD and KK, I'd go and find an Entenmann's coffee cake.

They certainly do -- and no doubt this could be a cool assignment. However, much to some of my students' dismay, I was firmly in the "Don't even ask" camp (Intro and Abnormal Psych). But that's not a food-related topic (except as pertains to this assignment), so if you'd like to have a discussion about extra-credit opportunities, please feel free to start one in the Off-Topic Forum. I'd be glad to explain my reasoning there. Or I can reply to a PM.

I'm very sensitive to odors -- I'll sometimes notice them before others do, if they notice them at all -- so this is my #1 pet peeve at restaurants. And not just at restaurants, but at concerts, in waiting rooms (as Beth mentioned above) -- pretty much any place I'm in extended inescapable proximity to other humans.

I'm sure that David Ross will reply soon, but I wanted to get my two cents in while I was here. If you absolutely must stay on the Strip, I'd opt for Mizumi. However, if you're willing to invest in a relatively short cab ride, I'd recommend Kabuto, on W. Spring Mountain Rd.

Of the ones you mentioned, I'd opt for Swift & Sons. However, this month's Chicago magazine rated The Blanchard as their #1 new restaurant and singled out their steak frites for special mention. Their #8 new restaurant was Prime & Provisions, praising their bone-in ribeye and center-cut porterhouse; that's probably where I'd wind up if I were in the mood for a steak while in town. (Swift & Sons was their #6 new restaurant.)

The New York Times has discovered aquafaba.

Party! Party! Party!

I do this not for a meatloaf, but for Joan Nathan's Gefilte Fish Pâté. I "grind" the fish in a food processor (very carefully), then mix it for 15 minutes in the KA with sautéed onions, eggs, matzo meal, etc. Works beautifully. I have no reason to think it wouldn't also work for a meatloaf.

Here's the link. Could get interesting with toenails.

I don't see a maker's mark on the back; that would have made things much easier, of course. Replacements.com offers an identification service.

Is this a school project? It sounds like you want to make fruits and vegetable more appealing to those who normally wouldn't eat them.

Dress them up and walk them around town on a leash? Oh, wait. You probably want to cook and eat them. In that case, a more specific question would be helpful. Are you looking for a particular cooking method? (I'm guessing not, because that's very straightforward and there's tons of info on the 'net about that.) A suitable sauce/salsa? Appropriate accompaniments? Or...?

rbda, when you say "looking around," where are you looking? Craigslist? Ebay? And how close to a reasonably sized city are you? For example, in my relatively small metro area, there are two appropriate mixers: an older but very nice KA 600 Pro with all three attachments and one bowl, for $150, and a Bosch Universal Mixer (mixer w/attachments + food processor + blender), asking $400.

For today only, Woot has a Blendtec 475 Classic Blender, in red, for $199.99 plus $5 shipping to the lower 48.

If it might help, this is the original recipe, by François Payard, published in the January 2008 Food & Wine.

Those Alt+ codes come in very handy. Here's a website with all sorts of tables. The third one, titled "The extended ASCII codes," is the one I use all the time -- for accented letters, some fractions, the degree sign, etc. Just append a zero to the beginning of the decimal (DEC) code in the table. There's probably a site out there with a more printable table, but I'll leave that up to you and others. The pi character comes from a collection of mathematical symbols. For example, the characters from Alt+234 through Alt+247 are αßΓπΣσµτΦΘΩδ∞φε∩≡±≥≤⌠⌡÷ There also are a ton of special characters in Windows' Character Map. I copied it to the Desktop for easy access; creating a shortcut there would work just as well. You can find it from Windows Explorer or My Computer at C:\Windows\System32\charmap I seem to remember that at some point in the foggy past, the eG powers that be recommended that certain words be spelled without any accented letters, even though they would technically be more correct if the diacritical marks were included -- for example, "creme brulee" instead of "crème brûlée" -- because our search engine wasn't sophisticated enough to combine a search both with and without the diacritical marks.

1) Pure corn oil wouldn't really add much to the overall corn flavor. 2) A couple of times I used fresh corn just cut off the cob, but I'm a purist, so I almost always stick with the basic recipe. 3) I use Paul Prudhomme's recipe from his Louisana Kitchen cookbook, which calls for 350°F -- and an 8x8 baking pan. (The linked recipe should specify a *small* egg.) I've never used a cast iron skillet. I also cut back on the amount of sugar in the recipe, which is fine by him. 4) See my earlier post. 5) No idea. 6) Prudhomme's recipe uses baking powder and salt; no baking soda. Hasn't sunk yet.

The ASCII superscript 2 is Alt+0178. (Hold down the Alt key, type 0178 from the number keypad -- not the top row -- then release Alt.) Similarly, pi is Alt+227. (On a Mac, pi is Option+p) There's also no need to figure out the actual areas. Because pi (sorry, π) is a constant, you can ignore it; all you need to do is compare the square of the radii. For example, a 8" pan = 16; a 12" pan = 36. So, in WalterG's original question, it's 32 vs. 36. Therefore, if you double the 8" recipe, you'd need to increase it by 1/8 to exactly match the amount for a 12". The cooking time probably would be different for the 12", though.

Interesting article from BBC News