NulloModo

In defense of these salads, they are nice for those of us who are apartment dwellers (thus no gardens) and who have no access to local farmer's markets that sell true organic/heirloom produce (yeah, I could drive 45 minutes each way to Philly to pick up the stuff, but it is a lot easier to shell out the $12 at a local restaurant and have them do it for me).

Every butcher or fishmonger I've ever been to has weighed the meat or fish on top of a piece of paper. That's not to cheat the customer; it's for hygiene. ← In that case the tare is set for the paper. It weighs 0 with that paper on it. Otherwise you are being cheated. ← That is what I have always seen too. The wrapping is put on the scale, but the scale reads 0 with the paper on it. Then the product is weighed out, taped up, and handed over.

OK, can't believe no one has mentioned this yet (maybe because it is a miniseries and not a movie) but the 1998 Gérard Depardieu (French) version of "The Count of Monte Cristo" was absolutely packed with opulent food scenes. Some of the meals he has prepared for Camille, or that she prepares for him (can't really remember which way it went now) are just... well, drool-worthy. I have never been particularly tempted by swanky French restaurants, but this mini had me wanting to fly to Paris. Now, as for another issue: apparently the movie I have always thought was "Big Night" is anything but. The movie I know as "Big Night" involves a guy meeting some blonde girl, getting a blind date at a coffee shop, her mysteriously dying in her apartment, him being hit on by her scultpor-roomate, cheech and chong stealing the sculpture, and ice-cream/snack truck (food tie-in) driving woman chasing him around time thinking he is some kind of thief, and some really retro 60s girl with a complete 60s kitchen. For my own sanity does anyone have any clue what this movie is actually called?

Ah, it sounds like an interesting get together. Unfortunately my only experience with boiled peanuts has been a pre-packaged product from Wal-Mart that I don't particularly care to repeat. If I ever see those fresh, I will certainly give them another go.

What's a First Monday? Can't seem to find fresh cooked in front of me around here in DE, but all of the hispanic grocery stores sell ziploc bags full of very good cracklings, with lots of that nice soft yet crispy fat still on them, so much better than the puffball ersatz pork-rind crap that Utz and the like try to pass off.

crab rangoons So blatantly not chinese, yet so often the best part of the chinese buffet...

Whenever I order buffalo wings there is always tons of extra sauce and some extra bits of fried chicken wing that fall off into the bottom of the styrofoam container... That stuff, mixed with whatever blue cheese is left, eaten with a spoon, or just scooped up with fingers...

Ah, you have the perfect combo there. It isn't the heat from the corn that bugs me, it is the butter that gets all over ones fingers. Plus, ears of corn are just a little too long and rigid to sit in a pool of butter on a dinner plate, and if you just put that pat on top, it all slides off.. No, that long shallow dish is a must so that corn can swim in the butter, and the corn holders so that your fingers don't have to. My corn holders are little green mini-ear of corn looking things, probably the most common type. At least they have the metal spikes, I still can't get into the new plastic turnkey ones.

i had no clue Burger King had ever operated a salad bar/buffet in their restaurants. I still think the Wendy's food bar was the single greatest fast-food deal of the century. Did any other fast food places operate a buffet type thing? I wonder why it went out of vogue...

For asparagus? I'd use a little cayenne, some garlic, and a bit of tarragon.

Taco Bell seems to have been popping up in several threads lately, and in each one someone starts wistfully recalling a now defunct menu item known as the "Bell Beefer". Now, I personally can't recall ever having seen this item, and don't even know what it is, but it is interesting that so many people miss it. It seems that with fast food places adding new menu items left and right as fast as they can, that sometimes a long-time favorite manages to dissapear. What are the fast-food menu items that are no longer around, but which you very much enjoyed and wish you could order again? For me it is a tie between these two: The McDonald's McDLT (check out this commercial from back in the day for it if you need a memory jog: http://www.retrojunk.com/media/114/showall/ ). I remember the condiments being fresh and of a higher quality than most McDonalds burgers. Also, it really does do a sandwhich well to keep the hot side hot and the cold side cold. Plus it came in a cool styrofoam container, those were much snazzier than the cardboard boxes they use now. My other lamented favorite was the Wendy's buffet. Now, not a single particular item I realize, but why did Wendy's do away with they great salad/hot bar? One could get a great salad, burritos, fettuciini alfredo, tacos, nachos, random other pastas, a loaded potato, chicken wings, and all sorts of things for one low price. Truly used to make Wendy's king of the fast food joints. What are all of yours?

Wow, very nice so far. I had never really considered the carolinas to be part of the true south (hopefully them aren't fightin' words, because I am in no condition to go another round after last night) but you sure can cook up a real breakfast of the type my father used to.

I haven't heard of this one, please clarify. The dish that ticks me off the most is 'wings'.. nuf said. ← Heresy I say! ;) Then again, the only places that offer wings aroung here are wing-joints or bars, well, and your average casual dining place. I've never seen a fine-dining joint doing buffalo-wings (but I'd love to see what they would come up with). Personally, I couldn't imagine drinking into oblivion in a place that won't serve me a mound of deep fried chicken wings covered in hot sauce... but that is just me.

It's burgertime! I decided to go for the classic bacon cheeseburger today. First I ventured out to the farmer's market to pick up some fresh produce - needed my onions, lettuce, tomato, etc. Even though I had some ground beef, I decided to drop by the Amish butcher stand, as their stuff is always top notch. Today's burgers are made from 50/50 80/20 Ground beef and lean ground Sirloin (for extra flavor). Here is the meat, with some liberal seasoning of fresh ground black pepper and salt - I considered digging out my grill, but unpleasant amounts of heat, and unpleasant things laying on top of it made me reconsider. How to cook the burgers then? Well, as I looked around my kitchen I saw this cast iron skillet filled with bacon grease... And I thought to myself, I could empty that out and cook them in the skillet, or, I could just shallow fry the burgers in bacon grease. What a great idea. Now, this is sort of out of order, as the meat is certainly not raw here (that is btw, about 2 lbs of ground beef made into 3 patties), but it shows the appropriate classic bacon cheeseburger condiments. The Liquid Stevia just crashed the shot, ignore it. Dave's Insanity sauce probably isn't too classic an addition, but I like to give my burgers a little extra kick. And finally we have the finished burger! I split the patty open so you could see the proper level of done-ness. This is all on a flaxseed/wheat protein roll btw, tastes sort of like a chewy potato roll.

The problem is, not all wraps are inherently low-carb, depends on what the 'wrap' is made of. In fact, I'd think the low-carb designation would be nice for those against that trend, as it would show them what not to order. I also love things encrusted with coconut, buffalo-whatever, and caesar salads, and would be quite sad to see them dissapear from menus. As for what I don't like? Hmmm, can't say really, I love huge menus. I don't really see the point in covering every entree in a sugary/fruity sauce as seems to be the point lately, but as long as there are some options without, I can deal.

So that is why my skin and hair is soft and my hair is so shiny... I eat a ton of flax, though not for health benefits directly as much as the stuff is incredibly low-carb. Combined with wheat protein isolate and oat fiber it makes an incredibly tasty, realistically texture, and very low carb bread. Check out low-carb forums in general if you want to know more flax recipes. The low-carb community is the largest consumer and the biggest innovator for new flax-seed uses. Oh, I will also say, skip the Bob's Red Mill pre-ground stuff. Check out local health food and natural food stores for a source of whole golden flax seeds (milder in flavor than the Bob's Red Mill and more common Brown seeds). Trader Joes also makes a pretty nice Soy and Flax Seed tortilla chip.

I haven't seen it, but I wouldn't assume anything was staged... I mean, perhaps the people were hand picked so that their reactions would be what fox wanted, but I think if there was some behind the scenes reality show conspiracy we would have heard about it by now. Besides, based on the Vegans I have known, I think being a control freak sort of comes with the lifestyle.

I don't understand why copper pots and pans wouldn't work. Copper wire is used in electromagnets, so copper has to be magnetic, right? So why wouldn't copper work?

Pastrami Update - Pretty darn tasty if I do say so myself... Although it is really hard to slice thin enough from the loaf of meat with just a carving knife. The one thing that troubles me is that I meant to smoke it a week and a half ago, so it sat in my fridge defrosted but uncooked for that long... I convinced myself that since it was corned beef it was pretty much preserved, and though I thought I could smell faintly off scents when scrutinizing it, I pretty much chalked that up to psychological junk. Oh well, it still tasted fine... we'll see if I'm dead in the morning. Far be it from me to let a piece of meat go to waste (heh, even if I did buy the whole thing for like $3 on super-special at the grocery store)...

I think of Evan Williams as an excellent value spirit. Now low-end, but not high-end either. For the money, it is hard to beat. And although it is a bit more expensive, really like Ezra Brooks. Evan Williams has a bit too much sweetness in it for my tastes, but Ezra has a nice bite, and a few extra proofs (not that there is an effective difference between 80 and 86 really...) As for my top 5.... Wild Turkey 101 Booker's Baker's Basil Haydn Pappy Van Winkle

French fries with blue cheese dressing. (We just bought some black truffle butter--the possibilities are mind-boggling...) ← All of the local sub/steak/italian joints here serve up some variation of the same french-fry concoction - French fries, bacon, mozerella, cheddar (and if they're good, cheeze whiz too) with ranch dressing or blue cheese dressing for dipping... ah, good stuff

As far as I'm concerned, one can never have too much flavor. I love to inject with a blend of cider vinegar, hot pepper sauce, and butter personally. As for other chicken brest grilling hints, I know I am in the minority here, but I have far, far, more luck with boneless (preferably skin on, but boneless works too, just wrap them in bacon), than with bone-in. Bone in dries out way too easily, boneless it is very easy to get and even cook on both sides.

I am all about guilding as well. Perfect ice cream? Start with butter pecan, add chocolate syrup, honey, granola, crushed up toffee, marshmallows (melted), and whipped cream. (well, now I have to use SF varieties of all of the above, but it is still good) Nachos? Gotta have chili, lettuce, tomato, refried beans, chopped raw onion, jalepenos, sour cream, guacamole, salsa, and tons upon tons of melted cheese. Adding bacon, chicken, fajita meat, avacado slices and a couple other types of cheese never hurts either. Want to talk about burgers? lettuce, tomato, onion, pickles (lots and lots of pickles), bacon, fried egg (gooey please), cheese, mayo, mustard, hot sauce, and sometimes kimchee and/or sauerkraut pizza? Ive never gotten the neopolitan ideal, give me cheese stuffed crust, every meat and vegetable imaginable at once, two layers, and slices so loaded up that the crust practically disentegrates. Some blue cheese dressing and hot sauce poured on top is also nice. miso soup is OK on its own, but it really shines when you swirl an egg into it (While it is boiling so the egg sorta cooks), add a couple tablespoons of cane vinegar, a dash of pepper sauce, and some fresh cracked black pepper on top.

I have made something I originally found a recipe for as "Hot Southern Style Slaw". Not really sure why it is called southern style, as I can't recall ever seeing it in the south, but it is certainly tasty enough that the south could adopt it... You start with your basic shredded cabbage and carrots for the bulk. The dressing is cooked, and consists of frying up aboue a lb of bacon (well, I use a lb of bacon, you could use less), then adding in some vinegar, salt, black pepper, a little oil if you need, and a good quantity of hot sauce (your basic louisiana style). You pour all of this (including the bacon grease (which acts as the oil) and chopped bacon) over the veggies, let it sit overnight to blend, and wow, it is quite good.

I agree, one of the best ways to learn about smoking is to play around with it. I ended up with a Cookshack smoker this past january, and I have yet to make something that isn't tasty with it. Some things have come out better than others, but play around and see what happens. Chicken thighs with some garlic pressed in, wrapped in bacon, then topped with some cheddar can be tossed into it in a disposable aluminum pan. They cook quickly, even the cheese gets a great smokey flavor, and clean up is a cinch. I use either hickory or cherry chunks for wood, because that is what I bought when I picked it up, and I haven't run out yet. There are lots of internet sites that will sell you all manner of BBQ wood, and generally for a pretty good price considering how long it lasts. Tonight I decided to try to make my own pastrami. Started with a corned beef brisket, rubbed it down with my kitchen sink blend (crushed red pepper, bay leaf, clove, ginger, cardamom, cinnamon, black pepper, old bay, fennel seed, cumin, fenugreek, garlic powder, onion powder, and salt) and tossed it in. Developed a great looking crust, and it is cooling on the counter now, I will see how it tastes after it has a chance to chill and I can slice it tomorrow.