=Mark

No.

So, is there going to be an upcoming eGullet event at Finks? I think I've shown that I'll travel pretty much any distance to try anything within an hour or so that is eGullety food related...

My favorite take-out place still uses the paper containers. How I eat depends on the circumstances. I often use the Chinese take out to bring to local outdoor concerts on the beach. When doing this I generally eat out of the containers with chopsticks. At home if I need to reheat I usually use bowls as the wire handles on the cartons tend to do mini fireworks in the microwave oven. I still use chopsticks (Except for the hot & sour soup).

Do check this out as it is not normal. There has been a gas cooktop in my home since 1955 and have never had this problem. This is the first time I've heard someone actually want an electric range over a gas one...

Where I added that in what I have seen of the coverage of this story that there is no actual credible evidence that he actually flushed anything. Great publicity but I have doubts as to whether he actually did it.

You knew that eventually the race card had to come up...

The total seemed about 10 folks. I think I had about 3 rippers. The fries were quite good (Even more so when slathered with the relish) but the onion rings were a tangle of too thin greasy overcooked till the batter started peeling off frazzles. We ate them anyway, no excuse for not having bright eyes and a shiny coat... Went to the rest room a little before 9pm, and when I came out it was as if the whole group had bolted in different directions. Taking that as a cue I took my untouched bottle of water and headed back to Exit109, was smooth sailing and I was home 1 minute before the ETA calculated by my GPS unit...

This may be true from the perspective of the soft drink industry due to it's low price compared to imported cane sugar, but I think that from the consumers point of view (taste?) cane sugar is much preferred. Having tasted soft drinks that were sweetened with cane sugar instead of corn syrup it was obviously a better product.

I got there late after spending 45 minutes stuck between exits 15 and 16 of the turnpike. The dogs were OK, helped by the added mustard and relish. Was not thrilled at one of the managers that grumped at me and told me I couldn't drink a bottle of water I brought in. I think I still prefer the griddled dogs at the Windmill in Long Branch (Some of the other outlets are less than satisfactory).

Speaking of BBC shows, has anyone here seen the BBCs airing of PG Wodehouse's "Heavy Weather?" I've been looking for a Video copy of it for years and have only come up with a VHS tape of it in the PAL format. Would have been nice for viewing last Saturday as one of the main protagonists is a pig...

Some Chef! Videos. Unfortunately of the 3 seasons broadcast only the first 6 episode season is available on tape. It was not until watching these episodes that I realized what a selfish bitch Chef Blackstones wife was...

As a result of the Thai Cooking with David Thompson thread I got an uncontrollable yearning for Larb. As a result I packed it over to Mie Thai to quell the urge. Imagine my horror when after scanning the menu there was no Larb on it! Asking the server He confirmed that Larb was not on the lunch menu... Observing my quivering lower lip and the fact that I was obviously about to burst into tears he said he'd check with the kitchen. (Tense moments go by...) Yaaay! They agreed to make me Larb! Since it was a cold day I decided to start with a bowl of Tom Ka Gai, Chicken soup with cocanut milk, lemongrass, cilantro, green onion, straw mushrooms, lime juice and LOTS of chiles! Then, the Main Event! Larb! Afterwards I decided to take the scenic route home on Rt. 36 along the Bayshore of Raritan bay south of New York Harbor. Since I had my camera and would be driving within a block of it I figured I'd shoot a picture of the Quick Stop mini mart featured in most of Kevin Smith's movies... (Hey, at least it's food related!) All in all a fulfilling afternoon!

This topic is inducing Larb Jones. Must go get Larb for lunch...

well, get off at at route 3, heading west. i suppose that's the meadowlands exit. remember, you can also consider the porkway. i suppose it doesn't matter much from where you're coming. i'm assuming you're taking the porkway or 35 up to the turnpork anyway, yes? Porkway to Turnpork to root 3 to root 21. Has Pig Day been extended?

So what Turnpike Exit should I use?

Of course I've had issues with some of the digital thermometers as well, especially concerning probes that go haywire. Of course this is usually a fatal situation that does not lend itself to say a steady under or over reading of 25 degrees. When the probes go bad it usually starts registering erratically or a steady + or - reading.

I'll assume you won't be bringing any jerky?

Myth. What happens when the temp stops rising in the meat is the fat is rendering out and the collagen is breaking down. When the temp starts rising again and goes above 180 is when you want to pull it off and let it rest for about a half hour. Also, it may seem counter-intuitive but the higher the meat is in the smoker the hotter it is, at least when using the water pan. Even though the lower rack is closer to the heat source, the actual heat goes around the edges of the water pan and rises up along the sides of the smoker, then settles under the lid. This can be compensated for if you cook Carolina style without the water pan. This involves shoveling wood that has burnt down to coals into the smoker. This allows radiant heat from the coals to assist in the cooking along with the convective hot air. This requires more intensive tending as the fire has to be kept smaller and burning coals have to be added more frequently. Ain't technology grand?

Never mess with the top vent!

I was wondering if Bayona would be featured also, but part way into the show I realized it wouldn't because he was obviously taking in New Orleans from a local perspective. I would not say that Bayona was a strictly tourist destination, but I would not say that it was particularly New Orleans cuisine either. Bayona could just as easily be located in New York, San Fransisco or DC, and fit right in.

I'm surprised Cabrales has not found this topic...

I remember the epiphany I expeienced in college when cooking a big pot of stew and learning that if a little spice was good that a whole lot of spice was not necessarily better...

It's my understanding that simmering water and boiling water are the same temperature 212 F. At a rolling boil you are vaporizing more water but the temp stays the same...

I enjoy Little Szechuan in Little Silver for simple, sitdown Chinese that has resisted the scourge of Chinese buffets so far. Saigon II in Lincroft for decent Vietnamese. Blue Marlin in Bradley Beach for Jamaican. Armadillo Crossing in South Belmar for inventive Southwestern. Mazi in Bradley Beach for Mediterranian. Bolero Cafe in Highlands for Cuban. Far East Taste in Eatontown for Thai, Chinese and Malaysian Orleans in Highlands for Creole. Pearl of the Sea in Long Branch for Portugese. Not ethnic (Ooh! that word!) but Sisters in Spring Lake is pretty tasty...