chromedome

https://www.theguardian.com/world/2018/jan/20/top-french-chef-paul-bocuse-dies-aged-91

Dear God, no. A pairing I've never understood, and a crime against lamb. My restaurant was out in the middle of nowhere, and guests typically only stayed a night, so thankfully I was able to dodge that request by lamenting that we'd just run out, and "hadn't had time yet to get into town for more."

Forgive me for saying so, but that seems rather "niche." (Says the guy who put stewed squid on a pizza during the Athens Olympic Games...)

That used to drive me crazy when I ran a Radio Shack in small-town British Columbia. People (mostly teens) would come into the store, spend a half-hour wandering around, and leave a trail of sunflower seed hulls in their wake. The crappy built-in vacuum wouldn't always pick them up, either, which meant a lot of stooping and manual pick-up at closing time. Of course, that's better than the farmers who'd come straight from their pig barn wearing the same boots...

I often do that when making soup or stew. I *believe* it adds flavor - don't see how it wouldn't - but was never curious enough to attempt any sort of empirical comparison.

Be aware, that "standard" is often achieved by making a few dozen batches and only photographing the best of them.* Comparisons, as they say, are odious. If your young 'un likes eating it, that's all that counts. *(or by combing Google Image Search to find something similar, executed by a more competent cook/photographer)

Words to live by.

Mine's a Victorinox and lacks the bolster (I'm in the anti-bolster camp) but is otherwise very similar. I cured my own gravlax when my restaurant was open, and used that to slice it. I made three varieties, and served them as an appetizer plate. I also used the cured salmon in an eggs benny variation on my lunch menu.

LOL A lateral thinker...that girl's got a bright future ahead of her.

Sardines in mustard used to be a regular workday lunch for me. At that time they were (IIRC) about $0.89 a can, and fresh-baked rolls at the supermarket bakery were $0.20, so I'd buy one of each and call it good.

I've kept high-fat cocoa at room temp in my pantry for several months without any issues of rancidity or what have you.

Yup. Few things announce their presence as persistently as decaying brassicas. Though I once had the breaker blow on a chest freezer containing 300 lbs of haddock. It was in a separate location - where others were supposed to have been monitoring it - so by the time I discovered this, a few months later, I had haddock soup. That was pretty memorable, too.

For Canadians who live in areas without Asian stores, Superstore now carries a house brand of gochujang. I don't know if it's good, it wasn't available on the day I was supposed to use it for an in-store cooking class.

I guess the ubiquitous "potato nail" for baked potatoes is a small-scale version of the same.

I was picturing Ron Popeil. Or maybe K-Tel.

Yeah. I'm always amazed/amused by those who harbour a deep and vocal suspicion of Big Pharma, but give Big Supplement a pass. Both are multi-billion dollar industries, but one spends billions on research while the other just has to say "may help with..." or "traditionally used for [X]".

Surely it wouldn't be too hard to tweak the wiring and put a toggle or push-button switch to engage/disengage the fan. ...unless there's a warranty issue involved, I guess. Never mind.

One of my favorite laugh-out-loud moments in Ruhlman's "Making of a Chef" was when he straight-facedly repeated the CIA's line that it imported its towels from Germany, because nothing made in America was good enough. Seriously, guys? It's a freakin' towel. I've bought them at Walmart in a big bundle, and they worked just fine.

I don't know that this necessarily counts as a "funny," but what the heck: http://business.financialpost.com/news/retail-marketing/no-joke-kfc-canada-starts-accepting-bitcoin-for-a-bucket-of-chicken-immediately-sells-out

I would be troubled enough about Amazon, Google and Apple, without even getting to hackers or government agencies. I guess it marks me as a Luddite or a privacy crank, but there is literally no combination of features that would entice me to introduce an always-on surveillance device into my home.

What leaps out to me is that 0 grams of dietary fiber is listed as 1% of the daily amount. Doubtless it's a rounding thing, but it struck my eye as odd/amusing.

Oh, I don't doubt for a moment there are Asian aficionados of Western food, just as there are Westerners with a deep expertise in - and appreciation of - Asian food. I was amused by the "reverse-purist" aspect of the whole thing, is all. In one of Neil Gaiman's novels the main character's mom recovers from cancer and wins the lottery, so she moves to China because she loves Chinese food. She left after a few months though, because the Chinese didn't do it properly.

I can't help but picture an Asian tourist looking down incredulously at an artisanal Neapolitan-style pie and grumbling "I don't know what the hell you call that, but it ain't pizza!"

At least the commenter liked the result. I'm always equally amused and irritated when a commenter changes *everything* in a recipe, then gives it one star 'cause it didn't turn out properly.

Cool. Minor piece of trivia for you: He and Paul Simon wrote their first song together in (wait for it...) 4th grade. Lot of water under the bridge since then.