srhcb

I cook. Lots of people I know do too. I don't let any tv personalities bother me. What a Life! SB

Saltines w/Velveeta SB

Maybe the "Two Fat Ladies" could have pulled it off, but .... SB

This was the "traditional" view of porn, as exemplified by Burt Reynolds character in the movie "Boogie Nights", who couldn't believe the public would ever pay to see "normal" people have sex. Then the VCR, and later DVD and the internet, revolutionized the pornography business. Meanwhile, cable televison, and The Food Network in particular, brought exotic food and celebrity chefs into the average home, so in this respect technology had the opposite effects on the porn and food industries. SB

Before we get "sanctioned" I'll try and swing this thread back on topic. While a franchise like Hooters is far from pornographic in either intent or execution, it does owe much of its success to an aura of "naughtiness". So .... if Hooters were a food it would it be .... a banana split? SB (never been to a Hooters)(honest)

At least they were howls and not hoots! SB (been there .....

So what are we talking about here then? SB (honestly doesn't get it)

Sometimes you can't win. If Emeril had showed up on the local news there others would be accusing him of grandstanding. He's done a lot for the city, and I'm sure he'll continue to contribute in the future. Considering all the work there is to be done, the criticism seems a bit snarky? SB

"A lot of people ain't got no food on the table, but they gotta lotta forks and knives, and they gotta cut somethin'." Woddy Guthrie SB (willing to leave the photo ops to politicians and journalists)(everybody else has to work)

Don't think of it as "salt kills yeast", but as salt limiting the yeast's rate of multiplication to suit the recipe. Left unfettered, yeast breed like mice, and your bread will end up with a "yeasty" instead of sharp taste. SB

How about the "Petty" cocktail? SB

My late Cousin Kenny's secret for grilled leg of lamb was a marinade containing pine needles. Legend has it that Kenny discovered this trick one summer when, having started drinking a bit early in the afternoon, he dropped a leg of lamb off the edge of the patio into the woods. Not wishing to disturb any of the gathered relatives, and certainly not wanting to explain the accident to Aunt Bev, he simply gathered up the meat, replaced it on the grill with only a cursory brush off, and resumed grillin' and chillin'. Later, when everyone had remarked on the excellent leg of lamb, he pretended the pine needles had been an intentional addition. For what it's worth, Cousin Kenny died at a fairly young age due in no small part to his love of good food and drink. SB (balsam needles are prefered)

I picked up an interesting looking tool off my Tom's kitchen table one day while we were having coffee. Upon learning what it was for I dropped it like a hot potato! I asked him how he could use such an implement, and he told me he couldn't, but his GF did the job. I then asked how he could sleep ar night with the tool so handy? On the brighter side of a relationship with a farm girl, she once raised the sheep, sheared them, spun and carded the wool, and knit him a sweater from the yarn! SB (talk about your home-made!)

I hope you mean lamb tastes like sweaters smell? SB

I almost hate to admit it, but 45-60 seconds in the food processor does a great job of kneading. Also, a ten minute rest period after rising makes the dough a lot easier to stretch. I don't think the choice of flour makes as much difference as the mixing, kneading, stretching procedures. SB (keep your dough slack)(that sounds almost naughty?)

As if cued by this thread, epicurious does "America's Top Ten Diners" In what I assume is either alphabetical order or remarkable coincidence: AVALON DINER, Houston, TX BECKY'S DINER, Portland, ME BLUE BENN DINER, Bennington, VT CONNELLY'S GOODY GOODY DINER, St. Louis, MO DUTCH KITCHEN, Frackville, PA JOJO'S, Pittsburgh, PA MICKEY'S DINING CAR, St. Paul, MN O'ROURKE'S, Middletown, CT SUMMERTON DINER, Summerton, SC WASP'S SNACK BAR, Woodstock, VT SB (can't find the exact posts to quote back to)

It's a vicious cycle. It's hard to get good lamb, So most people have tasted poor "lamb", So they don't like it/buy it, So stores don't order it, So regular meat suppliers don't carry it, Because it's hard to get good lamb. Who knows; so maybe there's better money in letting the little lambs grow into sheep and shearing their wool? SB (half Serb/knows lamb)

$$$$$$$$$$$$$$$$$$$$$$ SB (would probably sell out for even less)

I loved the photos from Johnson & Wales, especially the way you ended with the baby eating bread! SB (whose grandson leaves the crust)

Well you've lost me, both figuratively and literally. SB

I'd compare Art culinare' to Playboy Bunnies. Neither is real porn. SB (and both are virtually unattainable)

Despite the commonality of the language used in both cases, I've always felt the food-porn connection to be rather strained. Even the simplest back-of-the-box recipe or silliest travel-and-eat television show provides consumers with food related information above the level of mere sustinence. Pornography, however, makes no (serious) representation that it's products are educational, enlightening, or even entertaining. The sexual representations intentionally appeal to our most basic nature. As such, a better comparison for Food TV would be ESPN. Many people watch, read and talk about food topics entirely seperate from the acts of cooking or eating. Others, who may never have personally participated in competition, can never get enough sports. Both obsessions are socially acceptable and basicly harmless. Besides, I'm a lot more comfortable thinking of Julia Child as the culinary equivalent of Howard Cosell than as a gastronomic version of Linda Lovelace! SB

Whoa! Back in the 50's my grandparents used to get a Harry & Davids Gift Basket every Christmas from my Aunt who lived in Oregon. The Basket included three marzipan strawberries. My brother, sister and I would each get one of them. Because I liked marzipan so much, and it was so rare, some years I couldn't bring myself to eat mine and it would become rock hard. I never threw them away though, so there must still be a few stashed away with some of my old stuff. SB (unless my damned Teddy Bear ate them?)

Unopened old Tab bottles sell on eBay for around $10 for a 7 oz bottle and over $30 for a 26 oz. SB (never cared for the aftertaste of Tab)

In the back of my cupboard are some cans of spices that belonged to GF's late mother. I have no idea how old they are except that instead of zip codes the companies' addresses read like Chicago, 2, Ill! We keep them for sentimental value, but use somewhat fresher spices from Penzeys. SB (thinks zip codes were put into use in the late 50's?)