ExtraMSG

A couple interesting sound clips from NPR on Mad Cow today: http://www.npr.org/features/feature.php?wfId=1596785 http://www.npr.org/features/feature.php?wfId=1597543

A little update: http://www.npr.org/display_pages/features/...re_1594349.html

Nuts, cheese, and dried fruit. I could eat this combo all day and it takes no work whatsoever. A perfect balance of flavors.

I don't know if it's been its own thread yet, but Subway has its new low-carb wraps now. Subway has been quite successful, as I'm sure everyone knows, with their diet-oriented marketing -- Jared the diet hero and all. If BK was giving up buns or moving to whole grain buns only or reformulating their buns for dietary rather than flavor reasons, I'd be the first to take issue with it. But as long as it's just one more option for people, I'm for it. I think more independent restaurants should be jumping on this short-term money train. I'm sure it'll fade after a while, but they might as well give people want they want in the short term and make a little money because of it. I'd respect Trotter a lot more if he had made a book called Low-Carb with cool techniques and presentations for the common dieter rather than the California trendy dieters who go "raw". btw, anyone know if Italian restaurants have been hit by the Atkin's/Low-Carb craze?

Good stuff. Makes me want to make a trip back to Southern California. I'd just alternate between Mexican and Thai, I think. What was the final itinerary? I don't know that there was a straightforward summary of where you guys went. Comparative comments?

I don't know why anyone cares. They still sell both. I think it's great as much as I think companies offering low-fat and vegetarian entrees is great. btw, some of us can exercise almost interminably and still not lose weight. I had 115 over 70 blood pressure, a 65 bpm heartrate, and played basketball and golf several times a week along with lifting weights and still couldn't lose weight. I was 300+ lbs mostly blubber. I had to cut my calories to about 1000 or less to consistently cut fat even with this exercise. Once I did I lost over 100 lbs. However, when I went on Atkin's for a little while to test it out (a friend was on it and wanted me to try it with him), I lost weight while exercising less than I did back then, plus eating way more in both volume and calories. Now if I just limit my carbs avoiding pastas, bread, potatoes, and rice, I can pretty much eat anything else without gaining.

btw, that zukinx is me, my previous alias. One thing: is the sharpener good for both Japanese style knives and European style knives? I have a Global along with my European knives. I'm also thinking of getting something like a Shun or Hattori just to have a really kick-ass chef's knife rather than just my 8" "Solingen" whatever that truly is. Trillium, you should just pick up a cheap Wal-Mart stainless stamped knife for like $10. You could practice until it's a letter opener.

....ability to disregard what anyone actually wants to eat. Most common phrase heard by my guests: "That's....interesting." I don't believe in signature dishes. To me that means I've spent too much time on one thing and it's time to learn something new.

Anyone know a good place to get your knives sharpened in town? I had a mall cutlery store do it last time and it was a pretty weak job. I know Sur La Table does it, but I'd rather go to someone who really knows what they're doing. Any suggestions?

The reader bears a lot of responsibility here as well. It's important to read charitably. When given a passage that doesn't quite make sense, or seemingly missing a step in the logic, the charitable reader will fill in the blanks with the logical step as he reads, not look for every little avenue to one-up and embarrass the author. I make this mistake as often as anyone, but I do try to add qualifications such as "if you mean" or "if you are implying" which can help mitigate such assumptions. The point should not to be to transform the arguments and beliefs of others into straw men, but to have an informative discussion that serves everyone. Though I reserve the right to be a sarcastic prick once in a while (yes, only once in a while). But as I giveth, so I should taketh. What was the question?

This is a very salient point you make here. One does not have to agree with another person to respect that person. I would even go so far as to suggest that one does not have to respect another person's opinion to respect that person. You and I, for example, have taken opposing positions and gone around the tree on a number of subjects. And yet, at the end of the day, it was all a good time. I think we came away from it appreciating our counterpart's position a little better, appreciating our counterpart a little better and liking each other a little more. I certainly know that, based on our debates, I tend to check out your posts to see if something interesting is going on. That is only good, in my opinion. I respect people who disagree with me but make a case for it way more than I respect people who agree with me but have no reason.

I don't see it at all. ...and i, in the past, have eaten raw ramen noodles out of the bag. does that make me the "anti food-snob"? or just a slob... This actually used to be a favorite snack of me and a friend as kids. We'd open the flavor pack and lick the ramen noodles and dip them in it and then chomp on them. I actually like ramen better this way than as soup.

I respect people making their own choices about food, but I don't want them to disrepect my choices. If you want to try to convert me to being a Vegan (or convince a Vegan to eat meat) don't tell me why eating meat is bad. Tell me why not eating meat is good. (does that make any sense?) I don't know. Sometimes the negative argument is all you can give. eg, say that: Smoking increases your risk of cancer 50 times. Is there a way to put a positive spin on not-smoking? Isn't it really about the smoking being bad for you, even if you enjoy it. I think the same can be said for arguments about food stuffs. Sometimes there are positive arguments to be made, but often the best arguments are based on negative factors. As long as names aren't being called and people not being flamed -- as long as real arguments are being made and evidence shown -- I think people should be willing to accept challenges. Members shouldn't expect to be made fun of, but they also shouldn't expect to have to walk on eggshells for those that don't like to be challenged.

I think there are two kinds of trinities, the luxurious trinities and the ubiquitous trinities: The former for me: morels, port, bacon The latter for me: onion, garlic, bacon

There are two types of food snobs: a) ones that base their snobbery on experience and a search what tastes good, and b) ones that base their snobbery on what's trendy or cool. The first one I can respect. The first one I can discuss and debate and challenge and be challenged by. The second is just worthless to me. I think you can put environmental food snobs into each of these categories, too. There are vegetarians and vegans I respect. They've looked into the face of an animal and seen its suffering, identified with it, and said they will not be a part of its death. Okay. I can respect people who believe that meat is unhealthy, that non-organic food is unhealthy, and so on. I may try to show them they're wrong, but I can respect them. You don't have to agree, or even conclude that someone else's opinion is valid, to respect their opinion. But I think if you want your opinion respected, you have to be willing to defend it and show that you're not just mindlessly following a trend or what's politically correct or what the other rich people do or what your parents did, and so on. I also think this includes not being offended when people challenge your opinion and not expecting people to just take statements of opinion like: "French food is the best food" as good enough. The only food snobs I really can't stand are those that won't give something different a try.

You should always wash your mangoes and avoid any of the goop that sometimes forms around the stem. Mangoes can give most people a rash. Never start playing with mangoes off the tree. Most should be washed that are in the store, but it doesn't mean there isn't residue.

You'd probably have to ask a ecological/environmental historian, but I imagine these issues weren't big back then, so.... But certainly the same problems arose in the past that arise now. Animals and plants have been transferred by humans all through history. Who knows what was replaced, what natural ecosystem was displaced. People are often historically myopic about these matters. They complain about upsetting traditions, cultures, ecosystems, and so on by moving around foods, but then they aren't upset about all the apple trees and trout in their state.

I imagine there are different levels of complying with the "spirit" of organic farming rather than just the "letter". But it's a good point to recognize because certainly much of organic farming complies only with the letter in order to qualify for a somewhat faulty label. Reminds me of the issue with natural/artificial coloring and flavoring where you get things like squished bugs being used to color things red under the notion that natural colors must be inherently better than artificial colors. Of course, the distinction can get quite blurry like it is with the pesticides issue above.

Johnny Appleseed: Upsetting the ecology of America. The Conquistadors: Ruining the ecology of Asia with chiles Cro Magnon: Forever introducing carcinogens into our diet by cooking with fire.

Bologna gives me the hiccups.

Thanks. I had that terrine and didn't like it at all either. I don't think the group I was with was too keen on it either. I had this chicken in spanish sauce of some sort that was excellent, though. I don't really eat breakfast foods. However, I have a friend who only eats breakfast foods. So you never know. I really only like breakfast in Mexico. Except bacon, of course.

First, here are some external links: http://www.wweek.com/restguide2003/ http://www.wweek.com/flatfiles/SpecialSection3682.lasso http://www.realgoodfood.com http://www.chowhound.com/pacificnw/boards/.../pacificnw.html Recognize that Portland has ecelectic tastes, which can be very good for the person with eclectic tastes themselves. Also recognize that Portland has a bohemian streak and is uncomfortable with restaurants that are chic, haute, or trendy. I always give two suggestions, both different, but with an emphasis on NW foods: Wildwood Caprial's I think they're more interesting than The Heathman and Paley's and much better quality overall than Higgins. More consistent than Bluehour. Instead of giving you a list of restaurants, how about a list of dishes (by no means comprehensive) of things I crave (and this doesn't include the suburbs): * Cafe Azul: Manchamanteles mole * Bewon: Dae ji bul go gi * Pho Van (Pearl): Banana blossom salad * Buckman Bistro: Oeufs au meurette * Andina: Their free rolls * Mother's Bistro: White chocolate and banana bread pudding * Pambiche: Ropa vieja * Grand Central Bakery: Pinwheels * Esparza's: BBQ pork nachos * Staccato Gelato: Honey/Lavendar gelato * Cha Ba Thai: Po pia sod * Yam Yam's: Pork ribs * Karam: Falafel * La Iguana Feliz: Salsas on carne asada * My Canh: Pork in claypot * Tabla: Short ribs * Pearl Bakery: Fig anise panini * Bluehour: Potato gnocchi * Chinese Delicacy: Korean meat balls * La Bonita: Tamales * Carafe: Lapin aux pruneaux * Hurley's: Sweet pea flan * Tibetan Kitchen: The bread * El Palenque: Loroco pupusas * Saucebox: Dessert spring rolls

Well, I guess one could admire them for their....uh....bold defiance of restaurant trends or tradition. It was bad enough taking 3-4 hours plus at meals in SF where apparently people are fine wait and wait between courses. Never seen that before in my US travels, so consistent a disregard for the pace of the individual diners. My ass got sore on that trip (not just fatter). If I go to the Herbfarm, I'll have to remember a book. Luckily, my wife is reading The Lord of the Rings so she probably wouldn't be able to finish that during one of their meals. Maybe I could bring Larousse. I might make it.

The TdF is $175. Wine pairings $95. I meant same price as the dinner at The Herbfarm, not Masa's. French Laundry is also a rural setting. Judging from the panoramic view on their website, I@LW does indeed seem like an appropriate comparison. Paid $105 for my excellent meal there. Fewer courses, but the courses were pretty hefty plus several courses not on the menu -- mignardises, amuse, etc. btw. how does it work? Is it one seating a night and everyone gets paced the same? That, too, would be an annoyance to me. Maybe I could trade a dinner there with my wife to fix their damned website, which is a real dog with lots of broken links.

I really don't like service charges. I think it's always "nailing you" because it's contrary to the point of gratuities, that they should encourage good service by being optional. (And mind you, my mom was a waitress for 20+ years and would probably say the same thing.) I really don't like to drink anything but water with a meal except in very rare circumstances, like cookies and milk. I really can't imagine going to the Herbfarm anytime soon. There are just too many other seemingly better values in the same or higher league. Gary Danko in SF, eg, is only $75 for their Chef's menu. Masa's had, I think, a 16 course menu for $125. Trio's Tour de Force menu with something like 22 extremely unique courses is about the same price, I think. Seems fair if you're a wine drinker, but it won't make my priority list any time soon. EDIT: And the "dog and pony" show would certainly detract from my experience.