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Why is training people to use gloves properly supposed to be easier than training them to wash their hands and handle food properly? It isn't. In fact, because the plastic gloves are unnatural, workers tend to misuse them and food ends up at even more risk of contamination than before. But it makes the inspectors job easier, and that's what counts. SB (plus, the poiticians and beauracrats pretend they "solved" a problem)

No apologies needed. I'm almost sure there's a Serbian version. SB (Eastern European Existentialist)

I'll never forget "One Meat Ball!" from the Captain Kangaroo show. SB (liked the Captain)(especially Mr Moose)

According to Iron Chef, the Offcial Book, there were 297 official "Battles" between 1995-99. I can't believe all of them were translated and shown here? SB (by contrast, there were 181 Seinfeld episodes)

Up here the walleye is considered the fish of choice for eating, but I've always preferred crisp fried panfish, the crappie being the ultimate. Of course, you'd have to venture out on fairly thin ice and chop a hole to catch any right now. SB (where the season doesn't open until mid-May)

Despite some Googling, I can't find out if Julia and Jennifer ever met? I would guess they'd have had a great time! SB (would like to have been a fly on the wall) (or in the food)

Several people, including me, have already told you that you have to do it by feel. Temperature probes give an approximation, but only that. Why do you have a problem with a physical test? Jim ← I wonder if infernoo might have trouble reconciling the information provided here with their general concept of cooking? I would suggest reading Alton Brown, Shirley Corriher, Howard Hillman or similar books on cooking theory. SB (started late, and took a while to get the hang of it himself)

I know next to nothing about chocolate molding, but I suspect solid chocolate cools unevenly, and takes a lot longer to cool completely, which results in fissures and other structural defects at the more narrow spots where weight is concentrated? Perhaps there are special formulas for solid chocolate figures? The Laws of Physics and Chemistry apply whether we're talking about chocolate or concrete. SB (has an engineering background)

Ooops. Double Post. My pouring and molding experience has to do with concrete curb and gutter on state and municipal projects where everything has to be filled out in duplicate...at least! SB

The best natural cook I ever knew was my maternal grandmother. She came to this country, from Austria, when she was fifteen years old. She'd learned how to cook in a wood fueled stove without benefit of a thermostat, thermometer, or even a clock. But whether she fried bacon or roasted a whole piglet, baked pogacha (a Serbian foccacia-type bread), or made her famous apple or cheese streudel, (from hand made phyllo), she just seemed to "know" exactly when things were perfectly done. She died many years ago, before I started cooking, so I never had a chance to talk to her about it. My Mother, Sister, aunts, uncle and cousins all learned from her, and are excellent cooks in their own right. Once when we were talking about Grandma's recipes we came up with the theory that maybe she gauged cooking times using her sense of smell? I know that even I seem to be able to tell when bread approaches it's ideal internal temperature by smell regardless of how long it's been in the oven, so maybe there is something to it? SB (keeps oven and probe thermometers handy "just in case")

"Mr Green Genes" by Frank Zappa http://www.lyricsandsongs.com/song/290365.html Eat your greens Don't forget your beans & celery Don't forget to bring Your fake I.D. Eat a bunch of these MAGNIFICIENT With sauerkraut MMMMMMMMMMMMMMMMMMMM Sauerkraut! Eat a grape, a fig A crumpete too ... You'll pump 'em right through Doo-wee-ooo I especially like the next verse where he rhymes Even eat the box You bought 'em in with You can eat the truck That brought 'em in SB (Zappa fan)

I always felt this was the great thing about the show. Being gratious in defeat is just as important as celebrating in victory. It's kind of like Battle, for Battle's sake. SB (seems very Japanese to me) ← Graciousness is one thing. What I see on ICA is indifference. ← I meant to infer that the concept of graciousness was part of the appeal of the original Japanese version of Iron Chef. I agree that it's usually lacking in the American version. Perhaps the closest AIC comes is the spirit of good sportsmanship? Graciousness, after all, requires some degree of humility. SB (not a common quality in TV chefs)

I assume you use the knives professionally? Kyocera indicates the original blade should last for 3-5 years "normal" use. SB (of course, normal could be .....

Kyocera sells a ceramic sharpening rod for about $20. SB (just Google it)

I think you send them back to Kyocera. www.kyocera.com SB

Based on recently posted information I'm now willing to conceded that Alan Thicke is at least as talented as (P-)Diddy, Sandra Lee, or any of the Cuomos. SB (proving that technological advances are not always improvements)

I always felt this was the great thing about the show. Being gratious in defeat is just as important as celebrating in victory. It's kind of like Battle, for Battle's sake. SB (seems very Japanese to me)

Just some cash and my credit cards. A Guinea Pig and three mice traveled with me via auto and air from Minneapolis, to Albuquerque, to Los Angeles, to Spokane, and back to Minneapolis. In Albuquerque they lived in a closet at the Hilton Inn where I ordered them a salad with no dressing for dinner every night. No, but I spent an entire day going back and forth from the Hilton Inn to the Albuquerque Airport without ever being allowed to board a plane. SB (it was rodent profiling, pure and simple)

I've always thought Alan Thicke had less visible talent than anyone I ever saw on television SB (of course, that was pre-cable) PS: He must be nearly 100 years old?

So, by extrapolation, I can expect to find Mario's Official Nascar Linguica Crostini with Red Onion Marmaladed, Osso Buco with Toasted Pine Nut Gremolata and Gogonzola with Spiced Walnuts and Port Wine Syrup instead of brats, buffalo wings and string cheese available at Talledega this year? SB (mmmm mmm mmm mm mmmm)

Kudos to Mario et al, but when it come to stock car racing I'll stick with the masses. SB (some combinations just weren't meant to be)

I agree. The out-takes were far superior to the "intakes"(?) Kind of makes you wonder what kind of idiots the producers and editors are? SB

I buy high quality. Reasonable price is a consideration. If it's organic, that's a bonus. SB (is what he eats)

I'll buy that explanation. However, that having been said, last night's show failed to hold my attention. SB (maybe just not a Miami sort of person?)

Is there a word for "fear of rolling out pie crust"? SB