jhlurie

Okay, I've got to hold the new eGullet Cheap Toaster record. K-Mart sale today: Home Essentials 2-Slice Wide Toaster, Model HELT300 - $4.99 And to think, when I realized I needed one yesterday, I almost broke down and bought the $9.99 one at Walgreen's, because it had a $3 rebate (which I'd probably never send in).

Sure... it's a fine question. How much honey? Honey can harden, right? Usually not at room temp I suppose, but I'm reaching here.

As much of a tourist thing as it is... I've got some good memories of Cafe du Monde. Holly, I've seen it in MORNING LIGHT, which is subtly different from daylight. If you never slept the night before, even if you've backed off on the drinks a bit, everything is all shiny and bouncy. And those Beignets bring you from zero to sixty in about two seconds.

Seems like you had to shoot in pretty bad light/cramped conditions this time around. Too bad, 'cause some of that looks pretty damn good. I know from experience (an attempt at Strouds in Kansas City) how tough it is to shoot good pictures of Fried food.

Koreans also seem to have less of a culture gap between the mother country and their communities here in the U.S. This KEEPS them insular. I actually think the situation might be a bit different in the case of former North Koreans who fled that country (as opposed to South Koreans). Seems to me they might actually be more ripe for westernization, despite coming from a more restrictive society. Well, maybe "Americanization" would be a more accurate word, since South Korea operates like a Western country, in some respects.

Found your own big-ass Food website and people will start sending stuff for review.

Per user request (and the fact that the material is appropriate), this topic has been moved from the "General" forum to the "Cooking" one.

JohnnyH's "Atkins and cholesterol" topic quickly sidelined into a general discussion of Atkins, so I've merged the topics. We don't need duplicate threads covering the exact same ground. Carry on!

Tea... although not religiously--only when the need for a warm drink presents itself. Owen, have we taken an official position on Hot Chocolate here yet? Hot Cider? Or do you have to duke that out with Jason and his "Soft Drinks", which does apparently include Juices at a minimum?

Come on... if its marketed in pre-mixed formulas (tangerine pom, blueberry pom, etc.), do they really expect its default use to be as a mixer (I mean... further mixing)? I think they expect people to drink it straight, and to plop down 4 or 5 bucks each time. Although... yes... that website price is better, especially if it includes shipping. EDIT - Okay... I see your point. Superpowers. Got it.

Yeah... isn't Cranberry juice more like $3.59 for a half gallon (or cheaper) instead of for a 16 oz bottle? That's a point of comparison!

Cusina, from what I understand, the key to food photography is to apply TOO MUCH LIGHT. Just bathe the thing in lots of even overhead light. Maybe a little more than seems comfortable for normal viewing. Also, if its a digital camera, apparently either keeping it stiller than humanly possible or having a camera which can take tons of exposures in a row from which you pick the best.

How much are you paying for your POM? The times I've seen it, the price has been er... not merely expensive, but extreme.

I don't know... when I saw that picture my first thought was that it was a cutting board... ...for cutting with a chain saw!

Cusina, please look at your Private Message area, I've sent you some information about this.

I've been thinking, the most novel thing about the bags are that they theoretically let you toast things that you normally wouldn't toast. I'm thinking they are ideal for either bagel dogs or corn dogs (obviously the pre-made frozen types). I think it would perk them up far better than a toaster over, because of the much closer heat.

$15.99? Are you insane? What's with these expensive toasters? Is it made of gold? $9.99 would already be too steep!

Okay, it's been just over two weeks since Jason first posted. To anyone who ordered... was the normal shipping offered bulk shipping? If so, that would mean we're stuck for a while with only Jason's examples of toasty goodness!

Green tea is the traditional beverage. Green tea is the traditional beverage not only for Sushi but for Japanese food in general. At a casual meal in Japan, one would usually be served green tea with it. At a fancier meal though, Beer and Sake is he usual accompaniement and although tea can be served most customers would opt for either sake or beer. Well unless they were making Saki Bombers.

Do Chinese people eat food in bad Chinese restaurants? Sure. But one question you have to ask is "are they eating the same thing as me?" Also, I suppose, it might help to know what part of China they are from, their economic status, etc. It may be un-politically correct to say this, but not all Chinese people are created equal--at least in terms of how much or how little their taste buds are in sync with ours. Actually maybe that ISN'T so un-Politically correct. It applies to all of us.

Interaction with the chef... that's a good point. That's pretty different from the model which has developed in the western world--where we are supposed to sit back and take whatever is given to us by the chef. Does the fact that we can dictate terms to the chef challenge his "art", or is his "art" general enough in its nature that it isn't threatened by customer specifications and/or limitations? re: the Wasabi issue. It also helps if they bother to inform you of the differences between Wasabi and Horseradish. I actually like both, for different reasons, but it kind of disgusts me when they act like they don't know the difference.

Your recycling center wants $5 to take a toaster? Jeez. What's environmentally hazardous in a toaster?

What, is your mouse button broken? Oh, I forget... slow connection, right? Yes.

hillvalley, I think that's a good point. If a sushi place doesn't seem to know something as "Japanese" as Natto, it's a pretty bad sign. It's not that I'd necessarily be turned off if they told me that they didn't serve it, but it would make me think twice. Especially if I heard the sushi chef turn around and yell something in Spanish into the back room. I suppose this could be considered ethnic profiling of the staff, as opposed to the clientele, but jeez, we can't make a new topic for everything around here!

I think the concept of "ethnic profiling" restaurants may deserve it's own thread. It's been touched on in various threads on eGullet (particularly ones giving "tips" about how to spot a good restaurant), but I don't think it's ever been the primary topic of discussion. Here's a new place devoted to that discussion--not necessarily limited to "sushi". Meanwhile, maybe we can focus a bit more on what DEFINES great sushi here, as opposed to the minutiae of how to decide who to follow around to find it...