=Mark

That's the whole point, they give them out for worthless research. Worthless? I read an article about this some years ago and the holder of a patent to such a chile stands to make millions in the food industry for being able to supply cheap jalapeno flavor to prepared foods without the heat. What many chileheads worry about is that the genes expressing this trait may be incorporated into standard breed chiles rendering them... um... impotent.

Maybe it wasn't aired in the hinterlands, but in NYC it was on so much that anyone interested could see it often enough to memorize each episode. This would have been pretty easy as there were only about a dozen episodes...

As I recall the Pyrex cookware hyped in the 70s and 80s had major problems with food sticking. Also, glass is exceptionally poor as a conductor of heat. It looked cool but ultimately lost out due to poor performance.

Yes. I'll take an order of rotting wood with dead leaves splashed with a pond scum reduction please...

First post here, came up with a killer squash recipe: Cut an acorn squash in half and remove seeds. Place halves cut side down in a cassarole. Pour a half cup of water and a half cup of dry sherry into cassarole, cover and put in a preheated 350 degree oven. Bake for 30 minutes, then flip the halves over. Sprinkle fresh grated black pepper and grated cinnamon into halves along with a tablespoon of unsalted butter. Re-cover and bake another 30 minutes. Simple. Voila!

I know I've posted this on other BBQ threads but what the hey! Online BBQ FAQ

A simple tactic would be, when told they cannot FAX the wine list, to have them read it over the phone, front to back, bottle by bottle.

Popular science writer Robert L. Wolke also debunked the modern myth that washing mushrooms ruins them. They are after all 90% water to begin with, a brief splash under a faucet is not likely to affect them. The only possible scenario suggesting otherwise would be with mature mushrooms, especially portabellas whose gills would retain larger amounts of water.

I consider them along the lines of edible flowers; they're edible. Cant really say they taste good. "Taste like the forest" Yeah, I'll give them that. They pretty much taste like any random hunk of forest you'd choose to take a bite of...

Rachel, have you checked to see if there is an internal fuse that might have burnt out?

Head high floral centerpieces. Loud cellphone ringers with owners who take their time to answer them ("Yes we are dutifully impressed that you own a device that is also proffered by teenage mallrats the world over...") After answering said phone they carry on a conversation loudly enough for all within earshot to participate. (Gee, have we covered that before?) Dining rooms so dark that you have to actually move the candle in order to read the menu. Loud, ill behaved children. Loud, ill behaved adults (Have actually witnessed children better behaved than cooing, baby talking parents... "Oooh! look at the truck!!! Is that a fishie!? You are such a cutie!!") Waitstaff, bus folks and hosts that congregate in a chattering knot by the service station or kitchen door; it's a job not a social event. Ten minutes go by after placing order and the soup has not been served; you can bet they've forgotten it and will then bring it out as the same time as appy or entree. Over attentive obtrusive service during the meal, then when the meal is over and you'd like the check the waiter disappears.

I learned to smoke on a Brinkmann stainless bullet, then graduated to the Weber which is the cadillac of water smokers. It was worth every penny! Here is why: Construction. The Weber is heavy duty porcalain coated steel which is strong and rust free. Vented air intakes. This is the most important difference. With the Brinkman there is no control over the air intakes. Fire control is achieved by the rate at which fuel is added and must be checked every 15 to 20 minutes. With the WSM there are 3 butterfly vents that control the intake airflow. As a result the firebox can be fully loaded with lump charcoal and wood chunks. When lit and with the vents damped down the smoker can chug along as long as 6 hours with no poking or prodding. A few simple sdjustments of the vents is the only control needed to maintain a steady temperature. As a result more attention can be give to important aspects of a weekend afternoon such as hammock testing or evaluation of adult beverages...

Any idea what the hours are for this place? Is it open Saturday?

Forgive for leaving the Egullet realm, but I was a subscriber to several BBQ mailing lists for years. A while back it was felt that collecting the diverse knowledge about BBQ that was represented on these lists would be a good thing. Rather than reinventing the wheel (I've never understand why folks are so against reinventing wheels; if it had not happened we'd still be riding around on stone wheels), I'd suggest checking out the Official BBQ Porch BBQ FAQ.

OH NO!!! Hats of Meat, For Meat!!

I like to half an acorn squash, put butter and black pepper into the seeded cavity, place in a covered dish and nuke till tender...

Good for reheating leftovers W/O drying them out. Cooking bacon for a quick BLT. Quickly heating a single cup of water for tea.

I'll sometimes indulge in a splash of Whatsthishere sauce...

Likewise if you add something like salt or instant coffee to the superheated water it will do the same thing...

Obviously wine lists are for tourists...

The constant drumbeat about this situation has instilled a large amount of anxiety within the general population. One of the aspects of this anxiety is that people feel a lack of control over events that are going on around them. This is why people have an irrational fear of flying, not that flying itself is risky, but that they have no control over the situation. Stocking up on "emergency supplies" gives people the illusion of having some semblance of control over the situation, which has a calming effect. I'm gonna coast on the remnants of my blizzard of 93, blizzard of 96, Y2K and blizzard of 'ought 3 stockpiles...

Spice is for tourists.

The problem with pouring it down the drain is that the French have already been payed for it. You are just depriving yourself the pleasure of drinking it. Sure there is a political statement made, but it's not hurting France.

You talkin' about Britney Spears and Christina Aguilera?

I don't know why the server felt compelled to tell you this, but if it was such a big deal I feel that it should have been declared up front. I don't know why, it just seems like it should have been made clear.