srhcb

My first word was "bite". SB

It's great to see scientists working on something useful for a change! I've spent many fruitless minutes trying to break/cut uncooked lasagne noodles to length so they'll fit neatly in my pans. I even went to the trouble of calculating how much the noodles will expand while boiling. SB (should have been a scientist)

I'll vote for a complete, but simple, index, and a detailed table of contents. SB (save the cute stuff for the text)

Since the "process" ultimately ends in us killing the animal, it's hard to argue with the statement? SB (so I try not to ) ← I think your statement is a non-sequitur. Like we, even though we dislike to admit it, everything that is alive will, eventually die. Many of these things will not only die, but be killed for their food. This is a simple fact that the food chain is a calorie funnel, and if you eat meat, you need a lot of pounds to make one pound of you. So, many wildebeests feed a lion, but a lion feeds few. Commericially grown animals, in the current paradigm of industrial food processing is a slightly different animal, but the truth is that were the animals raised in a more "natural" environment, they would still die. We could easily resolve the moral dilema by waiting until an animal dies of natural causes before we eat it? Then we could pride ourselves on being morally superior to the rapacious carnivoures in nature and align ourselves with the creatures who perform a public service by keeping the landscape clean and sanitary. This would be impractical though, let alone unappetizing. If we can inject a "humane" argument into the debate, how about a "human" perspective? In criminal law a key element in the determination of guilt is intent. I doubt that the care and attention we lavished upon a domesticated animal would win us much sympathy from a jury of its peers if the prosecutor established that our primary motive was to kill and eat it! You mean the steer breeding ranch I invested in is just a scam!

In a logical world, all absolutist arguments would ultimately prove untenable. Here, in this world, we all have the right to voice and argue them anyway. However, relatively speaking, consider that the life of any domesticated animal is far better than that of its wild cousins, being at least assured of regular feeding and shelter from predators. Then, draw the line where you will. SB (not usually so agreeable?)

Since the "process" ultimately ends in us killing the animal, it's hard to argue with the statement? SB (so I try not to )

article sourceIs Achatz right in being anxious? ← Chef Achatz, and others, should rightly be alarmed rather than axious, although it will likely be to no avial. This is an example of Mancur Olsen's "logic of collective action", an economic argument, which posits that a highly motivated minority will impose its view on a largely disinterested majority. Our representative form of government exaggerates the effect, being susceptible to, even dependent upon, special interest groups. Mass media, desperate for ratings, seek out sensational stories and fan the flames. Remember that gourmands, rightly indignant over not being able to enjoy foie gras, stood disinterestedly aside while the simple pleasues and minor rights of myriad other groups were trampled by a highly energized and vocal minority. SB (It's just a matter of whose ox is being gored? )

I just got an email notice from Jessicas Biscuit that MFK Fisher A Life in Letters was on clearance, so I ordered it, and just to take advantage of free shipping I figured I might as well get My Life in France too! SB

Possible snow mixed with rain forcast for tonite though. Pasties? Have a great weekend!

Okay, so I'm watching Rachael Ray, and she mentions her "husband John"! Well, you could knock me over with a feather! My invitation must have gotten lost in the mail? {On September 24, 2005 the bride donned a Alicia Mughetti gown to wed John Cusimano, her beau of three years and the vocalist and guitarist for indie rock group The Cringe. The wedding took place in a castle setting in Montalcino, Italy.}

Regardless of other factors I always sit with my back to a wall. SB (old habits die hard)

Good work by Anne, bringing this site to our attention, and Melissa, for contacting the author and inviting them in. I personally feel food history is one area where eGullet can stand some inprovement, and I hope Old Foodie will inspire some good discussions! THANX SB

I wonder if "The Old Foodie" is an eGullet member? From a cursory examination of the site they would appear to be a great fit. SB

I save all my pork trimmings, less bone/gristle/membrane, in the freezer until I have enough to grind them along with lean beef to use for meatloaf, meatballs etc. SB (would quote Emeril, but ....

No Way. NO, NO? NO NO NO! please SB (and I even like Rachael Ray)

Chefs who enjoy stock car racing and race fans who like fine cusine may not be entirely typical, but they're hardly so rare the opposites should be considered stereotypical. Watch the International Motorsports Hall of Fame on Speed Channel Televison tonite. I know several couples who are attending the ceremony and banquet, and I promise you they know which fork to use for salad. SB (not that they wouldn't be more comfortable in coveralls than tuxedos)

As Julia put it, "I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can't take it out." SB (can't argue with that?)

I prefer quiche cold, right out of the fridge! I like to eat it out-of-hand. SB (making one tonite, ham/wild rice/colby)

If I have to make it myself, cake. If somebody else makes it, I'll have pie SB (crust challenged)

In case anybody was wondering, here's Julia's Basic Vinaigrette Dressing: 1/2 Tbs finely minced shallot or scallion 1/2 Tbs Dijon-type mustard 1/4 tsp salt 1/2 Tbs freshly squeezed lemon juice 1/2 Tbs wine vinegar (Julia used "French vinegar from Orleans") 1/3 - 1/2 cup excellent olive oil or other fine. fresh oil Freshly ground pepper SB

So, Julia says not to add sugar, but my Mother, and Grandmother before her always added a pinch. Now I'm on the horns of a dilema. I usually do vinaigrette by feel, without actual measurements. If the vinegar is especially tart, or the greens somewhat bitter, I'll add a pinch of sugar, or even honey. SB (and since I usually mix in the bowl, storage isn't an issue)

Do it! I have a tape of Tony, along with Michael Ruhlman and Courtney Febbroriello, from a panel at the '04 IACP International Conference. He's extemporaneously funny , and most likely just as interesting under any circumstances. SB (wonders how "sharp" difers from "edgy"?)

It was so nice, I posted twice! Then thought better of the idea.

I loved the Sweden Episode! Of course, I'm from Minnesota, which probably has as many Swedes as Stockholm. I'm even related to several, but the only "authentic" Swedish cuisine I experienced, (other than the ubiquitous meatballs), was watching my Uncle Charlie (Rudstrom) eat blood sausage. On those dining occasions my cousin and I would opt for hot dogs. I especially liked the bikers throwing an axe through the Abba cd! SB (has a Norwegian friend who likes Abba )

But an electric range works if the gas gets shut off! SB (so many bills, so little $)