srhcb

Nothing like starting off with a foregone conclusion! Instead, how about a law mandating moderation in all things, including legislation and regulation? SB (not a big fan of more government "task farce" ) NOT edited to correct spelling

I quite agree. Discussing Velveeta as "cheese" arouses nearly as much anger as mentioning Rachael Ray when the topic is "chefs". Somewhere on eGullet, by making deft use of the search engines, you can find my stories about "Velveeta and Psilocybin" and "Jellystone Park". I'll add another one, more on current topic. Velveeta was a chief ingredient in the first thing I ever cooked. When I was about twelve years old my parents started to entrust me with the job of babysitting my brother and sister, (three and six years younger than me, respectively), when they went out to eat. Although we'd have our dinner before they left, a little later in the evening I'd prepare a snack for my siblings. My featured dish was a small square of Velveeta, placed on a Saltine cracker, and grilled under the broiler until the cheese was just melted and the cracker toasted around the edges. The three of us could devour several dozen of these! Although I haven't made any in over two score years, my sister still mentions them occasionally. SB (will have to surprise her with a batch some time? )

Nery nice, but I notice that while they're offered in red or black, they only come in a right handed model? SB

Not that I completely disagree, especially when it comes to food, but you could also say that our culture is one of freedom to choose, even if the choice is known or suspected to be a poor one? If this results in "growth", or "business success", that's the effect, not the cause. SB

I've always been somewhat surprised how much invective Rachael Ray's name evokes on eGullet and other food related discussion boards. It's so extreme that if you dare to say something nice about her you're suspected of "rubbing salt on an open wound", although that could also be considered a waste of salt. SB (thinks RR's appearence partnered with Mario on IC America cast her in a better light than the Food Network's other "weak" hosts)

Although I don't eat at McDonalds, or any other fast food establishment, I have no particular objection to others doing so. In fact, my de facto grandson, (who will be four next week), has enjoyed McD's Happy Meals one or two times a week for the past couple years. I will note that, without prodding, he often orders it with sliced apple rather than fries. However, I do find it disturbing that we seem to simply accept as fact that our next generation of citizens, or the current one for that matter, are so brainwashed that they are unable to be entrusted with the elemental task of feeding themselves, or others, in a responsible, healthy manner. Perhaps, our medical and engineering accomplishments having virtually eliminated most of the traditional means of premature death, this is Nature's one final attempt at subjecting our species to the "Law of Natural Selection"? SB

I found some of the recipes from this book on Mellisa Block's review for NPR's All Things Considered. I loved the imaginative recipe titles, such as "Subsistence Tabbouleh - for when everything is falling apart", and "Poetic Baklava - for when you need to serenade someone". But my favorite recipe was, for personal reasons, the model of simplicity and appropriate name: Comforting Grilled Velveeta Sandwiches · 2 tablespoons butter · 4 slices Wonder bread (or other soft white bread) · 2 thick slabs of Velveeta (this doesn't work as nicely with cheddar, trust me) Melt the butter in frying pan. Place the cheese sandwiches in the hot butter. Cover and fry until golden on one side, then turn and fry on the other side. The cheese should be oozing and hot. Cut the sandwiches on the diagonal. Serves 2. SB (can't imagine cutting this recipe in half to serve 1? )

Anything from a place called Flying Pigs Farm just has to be good! I wonder if they have any left-handed pigs? SB (favors 50/50 lard/butter on the rare occasion he makes pie crust ) PS: Although my Mother and Grandmother always used 100% lard for pasty and meat pie crusts.

The flour is also a good place to incorporate your seasonings.

You can't go wrong with Murrays! Years ago, when Nick still ran it, I'd have sent you over to St Paul to Mancini's to see a Master Restauranteur ply his craft.

My Aunt Roberta used to claim my Uncle Carl would eat cardboard if she put whipped cream on it.

Then again, maybe you won't want to cook again? My Mother cooked virtually every day for nearly 60 years. She was a great cook, and many others relied on her for advice. She enjoyed cooking, reading about cooking, and talking about cooking. Since my Father died a year and a half ago she hasn't cooked a thing. Nothing. Not even made toast or coffee. Her apartment has a complete kitchen which only gets used when my Sister visits. Otherwise Mom eats in her complex's dining room or has her meals delivered. She seems happy enough otherwise, so we don't interfere with her decision. Cooking for, (ie: caring for), others can be a complex emotional issue. I'm glad you were able to help your family and have someone to cook/care for you now. I hope you either regain joy in cooking, or else find something else equally as fulfilling.

Is there a jukebox or pool table? Are you allowed to smoke? Or, are there spitoons? Can you hustle up floozies? I'm afraid I think this is just plain nuts! And I once thought an all night donut and shoe repair joint was a great idea!

I'll see your RR's 30 min's 2, and raise you 30 min's 1and RR's Top 30 30 min Meals - Kid Food! Kid Food is actually kind of cute, ie: well suited to RR's style. It contains the opening advice: "(If) You're not baking or conducting experiments for the government - just feel your way through." SB

Oh .... and I did have an Iron Chef T-Shirt but my Sister ripped it off! SB (may replace it with an IC Sakai T )

I was kind of surprised, but I searched my kitchen and the only endorsed item I have is the Foreman grill? I have bought Emeril's Marinara on sale, and it was pretty good, (at 50% off anyway), but I honestly can't think of anything else. SB (does have quite a few Celebrity Chef books though )

I thought "....Star" was stupid, and was prepared to dislike Guy's Diners Drive-Ins and Dives, but I'll admit to really enjoying the show! It makes me want to cook hamburgers every night! SB (who, fortunately, has no weight or cholesterol problems )(yet )

RE: * Salt backlash -- Contrasting with the trend for gourmet salts, food watchdogs looking for their next fight could move on to salt from trans fats in a matter of months. The food watchdogs may be biting off more than they can lick if they try this!

I've been very happy with my Ove-Glove. Just be careful not to get it wet! SB (also likes the fact that it's bi-handed )

A little off track, but on topic, perhaps you could use homemade vinegar to make some Vinegar Candy?

The Summer issue of edible Iowa River Valley showed up today, and I get a feeling the magazine has really reached it's stride. (Of course, what would you expect from a publication covering food in Iowa in summer?) I just have to mention my favorite feature; "Great Great Grandmother Peterson's Recipe For Vinegar Candy", from Ella Peterson's family cookbook: 3 Cups of sugar 1 1/2 Cups vinegar Stir sugar and vinegar together on low heat to hardball stage Pour onto buttered plate When cooled, pull until candy is white and firm Snip into pieces WOW! Simplicity itself. Other recipes for Vinegar Candy I've seen were more complicated, usually containing butter and flavorings. I can see trying this with different kinds of vinegar? SB (Maybe "Nona" Peterson's Balsamic Vinegar Candy?

I think this article pretty much encapsulated the opinions often expressed by eGullet posters of every political ilk on virtually each topic discussed, differing only in degree of vitripution? And while I tend to agree myself, I was happy to be reminded of our dear Julia Child having once given in to the demands of the marketing folks: While Child was largely level-headed about the business, even she fell prey to excess on at least one occasion--her 1983 short-lived series Dinner at Julia's. According to biographer Laura Shapiro, "Julia looked grotesque, her hair frizzed and her makeup garish, dressed up in caftans and evening pajamas, or rigged out for a barbecue in jeans, a vest, and a purple ten-gallon hat. . . . The sumptuous mansion, the Rolls-Royce pulling up to the door." Letters written at the time expressed sentiments like "How could you?" and "We want you to be human." SB (to err is human, but in cooking you have to eat your errs )

Those are indeed the exact tongs of which I speak! I find this design lots easier to use than the ubiquitous kind. I often have to use my teeth to pull the little tab out and release these when my other hand is unavailable.

The closest thing to a bread baking epiphany I had was when I switched from volume to weight measurement of major ingredients. I just seemed to get a better "feel" thinking about it that way.

I guess I feel it's easier to make bacon thinner, by stretching it with the back of a heavy knife blade or pounding, than it is to make it thicker? Fraboni's sells slab bacon in the cash & carry store at their plant, and Dave the Butcher, at my now defunct local market, used to slice this to my spec. (I prefer it a just bit thinner than the standard thickness myself) I suspect Fraboni's would custom slice a 5-10 pound order. (I'll inquire the next time I stop there) On a related note, I've noticed that most bacon has a meatier and a fatter end. This creates problems when frying since the ends cook at different rates. I deal wirh this by cutting the slices in half and using the meaty end when I want a more substantial slice, (like for a BLT), and the fatty ends, which cook up more like cracklings, if I'm going to crumble the bacon over a salad, or if I'm more interested in saving the rendered fat. SB BACON! PS: Fraboni's is about 7 slices/inch