Bicycle Lee

that's Coloradoans for ya....damn em all.... pardon me if you're from Co....us Utahns hold a special distaste for our eastern neighbors...

I'm with the soft-shell idea...I just watched a show on lobsters and that is what they were talking about, that there was a lot more liquid and less meat in a soft-shell lobster... they look big, but they are much smaller.

allergies aside, I believe it is parenting that leads to this...Not exposing kids to food, or exposing them to your own food psychoses stunts their pallettes, and hence, their personality. Unwillingness to even try certain foods is a trait that extends to most other facets of their lives and is detrimental IMO. This goes to all the parents here: make your kids try all different things at a young age and you will spare the rest of world the horrible fate of there being nothing but bland all you can eat meat and potatoes buffets on every corner. Okay, that's a little extreme, but you know what I mean.

carry-over time depends on the size of what you are cooking...something big like a turkey breast will carry over more than something smaller. 160 sounds fine to me...that is in the center...you may even be able to take it a little lower, but to be safe 160 works...

Lots of greens....kale, chard, collards, mustard, beet, these will go with virtually any protein (that is allowed) you can throw at them... good luck, buddy...

an experiment I just performed that you should try: SMOKE SOME SALT! It ends up very nice. You can have barbecue flavor without the barbecue.

any clarification of why you HAVE to voluntarily do this? Sorry, but I can't work under those ramifications so I do not have any ideas for you, but I was just curious as to why anyone would subject themselves to such torture.

it IS a beautiful piece, although it also saddens me....My dream is to one day open a conceptual restaurant...being an idealist, I do not like hearing that my ideas are destined for failure.

this is off topic, but.... LYLE: I LOVE your signature...

it depends on how deep your pallette digs when eating. Someone who doesn't necessarily care too much would taste onion regardless of whether it was an onion or a shallot...but someone else would certianly segregate the two flavors... I like shallots in sauces where you want a mild (as mentioned above) lilly flavor is desired, but onions lend not only flavor, but also texture and bulk to food.

I don't care how dull your knife is, or how sketchy that outlet in the corner is...chicken is by far the most dangerous thing that one encounters in a kitchen. Did you know that 80% of commercially produced chicken has been bleached? A chef I worked for washed all our chicken in a mild bleach solution (then rinsed of course) before using...

the reason one brines meat is to help it retain moisture. When one deep fries something (or even sears it, for that matter) the effect is virtually the same. You seal in the juices when you plunge that turkey into the hot oil, so I do not see a need for brining...especially if you plan on injecting it with flavorings... But...to each his/her own.

well...as far as ambience goes, Farallon in San Francisco was just as the Zagat said "Like Captain Nemo on acid"....it was very flamboyantly decorated and pretty much overshadowed the food...which wasn't BAD, but wasn't GREAT either.... but then, on my most recent trip to SF, I came across an Indian food/pizza joint over in Sunset. That has to be one of the strangest combos ever...that and the ever-popular Chinese food/donut shops...

the way I learned from my mother is to have all your other ingredients ready to toss in and add them virtually right after you put the aromatics in the smoking-hot wok. I get the wok hot, add my oil, throw in the garlic, ginger, shallots, etc...and barely get them moving around the wok and then toss in the other ingredients....this way the pan cools just enough to cook the meat and veggies wuickly, but not so hot that it burns your garlic and turns your stir fry rancid... hope this helps....

I vote for the roasted garlic. I too understand that sometimes the raw garlic flavor can be a little overpowering and detracts from the bean and oils that are very important flavors in hummus. Roasting takes that spicy edge off of garlic and leaves a smooth flavor...if you didn't already know. I used canned garbanzos...they work fine. I would also say that adding the garlic later isn't a great idea necessarily...one good thing about making it ahead of time is that the flavors "mature" together and blend. But the is just IMHO

I cook a hangar steak entree at my work and I'll tell you, it is a nice cut of meat...especially since it is so cheap. I think we get it for 2.50 a pound. There is only one per cow and it is high in fat. It seems to me to be like a cross between tenderloin and flank steak, very moist and flavorful... Not that there is a piece of meat that you shouldn't let rest after cooking, but with a hangar you MUST let it rest for at least 3 or 4 minutes or elsee all the juice will end up on your board instead of in your gullet.

I am a big fan of making lemonade out of lemons...so if I were to end up with a really thick, flavorful demi from that glace I would save it and use to to flavor and thicken sauces. BUt that's just me...

yup...sounds like an aluminum pan to me...

I like the double smoked bacon idea, but does anybody know where to get uncured, unsmoked bacon?

when I worked at for Sundance this year, I worked the VIP party on the night of the awards ceremony and met MOrgan Spurlock, he was a very nice guy (especially compared to some of the assholes that show up at Sundance functions). He was down to earth and funny. I think it's true that he had to by contract in the movie say yes when they asked if he would: Like to supersize it, like to add a cherry pie, like fries with that... funny...great concept.

here's my favorite way to cook collards, kale, and mustard greens... saute them in some olive oil and garlic and when they begin to wilt slightly, add some reduced poultry stock...just enough to steam them and coat them. Hmmm so good, good for you and inexpensive.

thanks I'll try them out and let you know

I would make your dough with cold water instead of warm water (I am assuming you use warm water to activate the yeast). Then instead of letting it proof, just shape it into the portions you want and then freeze. I am not saying this WILL work the way you want, I just THINK it will.

One thing that makes free will great are the inevitable quirks that people pick up and that sometimes disgust others. So what? Does it mean that they don't taste correctly? If we robotized our eating style perhaps our tastes would follow suit and pretty soon we'd all have the same pallette and, hence, no need for a site like eGullet. Just be thankful that you weren't the one dining with that person if it bothered you that much. I am sorry, but a lot of DonRocks' posts lately have made my skin crawl.

Sounds exactly like what he is saying...and it also sounds kinda lame. If ANYone is a foodie, DonRocks is....