lancastermike

These ribs are damn near ready.

I was only there one time and I think it safe to say there is nothing like it, not just in Philadelphia, but anywhere.

I do use spray. The best is the kind with flour included. I don't use papers. You must make sure they are cool before you attempt to release them. A teaspoon can help urge them out as well

As fall arrives I always bring out the applejack. Never had this one and will have to give it a try. And you should change the topic title, cause a novice you ain't.

Fall in Pennsylvania is hunting season. While I don't really go out for deer anymore I am always on the hunt for that trophy catch of VanWinkle bourbon. After some discussion with LCP staff I received a cryptic sort of lead to keep my eyes peeled for their limited allocation in a month or so. They ain't getting much so diligence,bourbon hunters, is the order of the day.

That may be the coolest thing ever. Great find, Katie. And you got it for 10 bucks? I'd have given more than that for it

Which means you are stealing from Mediacy not the store. Does not seem to change the fundemental question.

I would imagine this whole exercise has to do with driving message board traffic. It's clear that Mr. Shaw thinks there is a legal justification for taking these bags. He makes a very lawyerly argument. But he suggests in one post that they do have utility to him picking up after the dog, packing lunch etc. So, there is a perceived value to them. I would suggest the true value to him equates to what it would cost to buy the same item that gives him the same utility. Thus the replacement value of the item he is stealing is the true cost of the theft. I'm sure if Mr. Shaw really wanted a whole case of these bags he could get them cheap. After all, he is director of a famous culinary society and I'll bet all he has to do is make a few calls and somebody would drop them off at his place toot sweet.

You can rationalize it any way you like, but stealing is stealing

the worst show I can remember was Chef Rene the Black Hat Chef A production of the public tv station in Allentown PA. This featured Chef Rene who was some sort of riverboat chef. The worst part was the stories he told affecting fake racial accents and dialect. Later they added some public tv guy to try to control him this was in the 80's I think It was horrible. Anyone else remember this dog or any other real bad shows

Although I was not in attendence, a doff of the old skimmer here to Kerry for organizing this event for all who did and to all for sharing it here with us.

EG pretentious and elitist? Hard to believe, Harry.

Although Tupperware parties were typicly female only events, I did one time many years ago attend one. I bought a set of tumblers that served in good stead for many years for outdoor activites. As I recall there were games and prizes and stuff. Perhaps Mr. Shaw could become a representative of Tupperware and sell stuff to benefit the society.

typical wine mark up is three times wholsale and two times retail. However, in PA the difference between the price the licencee pays and retail is not very much. So, I think 44.50 on a 12 buck bottle may be a bit much. As to the law. It is extremly convuluted and I have been out of the business for a good while now. I do not think it is illegal for them to allow you to supply the wine. Our concern always was that the license holder is responsible for any alcohol served. Also, they can't co-mingle yours and theirs. Clearly they are in the business to make money and they will make more if you biuy it from them. Tell them you will give them 37 bucks or something like that for it and see what they say.

I put excess ice into the dog water bowl, they like the chilled water and love to munch the cubes as well. Or you could let them sit out in a bowl or something, and to the best of my very limited knowledge, they would melt and produce water. This could be used for watering the plants, making a pot of coffee, or perhaps even drinking.

Like Chris H. This book was my start in this area . Though I never tried the dry cured items I found the book to be easy to read and inviting to the beginner. Nothing wrong with listing mistakes. It would be the rare cookbook of any type that does not have some. Not sure where all the hatred for Ruhlman is coming from. To a professional in this field perhaps the book does not meet their standards. I don' think it was written for the professional. Again I don't get the hate, but if it makes you feel better and superior feel free to continue.

The other day I watched Rachael Ray on the Food Network. I don't usually do so but thought I would so I can see what makes her so vilified. So, what did she do? She took vegetables, chopped them up and then cooked them. She took some ground meat, seasoned it, than cooked that as well. She made a tomatillo salsa. She did use the processer for this. Everything she used she cooked herself except for the store bought tortilla chips. I just did not see anything here which would lead me to hate her or call her nasty names. Yes, she is a TV personality not a chef. I don't think she claims to be a chef. Her personality is a bit over the top but so what? Is she self promoting? Perhaps, but no more so than guys like Bourdain that everyone seems to love. I do not see her use a chamber vacuum sealer. Or liquid nitrogen. Or make any foams. Perhaps her approach is just too damn common to meet with the approval of all here. I believe the concept of the show is to point out that a meal of one sort or the other can be cooked in a relatively short period of time. And it looked to me like she did. So I don't get the hate for her

This is what I'm arguing about and trying to disprove. Just like in my recent Whole Foods' topic, false-truths, hyperbole and innuendo gets spread around so much that many people end up believing it's the reality. The reality is that it isn't the reality. In the case of Ruth's Chris, it's that the steak must suck because it's a chain. And it is dramatically expensive. Neither of those is true. Wait a minute. What you are trying to say is that people who post here have lots of preconcieved notions about things and that many of those notions are sort of pretentious? I'll be damned, I never would have know that. I guess I will admit my shame and say I have as well eaten at Ruth's Chris. Was it steakhouse nirvana? It was not. Yes it is a chain but to equate the quality of the food with that of Olive Garden is wrong. What I had was a nice steak cooked correctly. Was it overpriced? It was not cheap, but I was not expecting it to be. So please, hold me in contempt for eating at a chain place that actually has the audacity to advertise. Oh the humanity!!

Have you ever even looked at something written by Sandra Lee that allows you to make this blanket statement? I don't think there is another person in the food world who gets less respect than Sandra Lee on EG. I don't cook like she does and you don't either. But guess what? Lots of folks do. If if her books and TV shows inspire a person to at least attempt some sort of cooking, even if it is modified with ready made stuff instead of feeding their family fast food or frozen pizza I think she has accomplished some very positive thing. Perhaps the person that tries to cook a little bit may one day find they like it and want to do more. That same person will most likely never have a chamber vacaum sealer or a sous vide supreme. But they may wonder how that boneless chicken breast tastes if seasoned a different way. The worst cookbook ever is Sandra Lee's ? I disagree

Krimpets

Whole milk=3.5% fat 2 percent=2% fat Skim=0.00% to .05% fat Thus 2 percent milk is not the same as skim milk But milk is wonderful stuff always drank it and always will. Here in the country I can get it from dairy farmers right from the cow. it is lovely.

There is no Whole Foods where I live. But, I have been in their stores when I travel. Are they not all about conspicuous consumption? Their scheme is getting people to pay more for the same stuff they can get someplace else for less just so those folks can feel good about themselves. I shop at Whole Foods, you go to the Acme, and therefore I am better than you. Just like, I drive a Mercedes and you drive a Chevy. In the executive offices of Whole Foods I'll bet they have pictures of P.T. Barnum hanging on every wall.

I found the new web site as well and it took me some clicking around till I found the search feature. Exactly how escapes me at the moment but it is still there on the finewineandgoodspirits page

I see Fred's in Shillington PA is having an egg fest in July and the demo cookers will be for sale. Anyone ever bought a demo cooker? I'm at least thinking about it.