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Doesn't bother me in the least. SB

Gin and Root Beer with a Radish

Better yet, what kind of air do you breathe while buying salt? SB (fine sea salt from Bob's Red Mill at the table and Kosher in the kitchen because I like to measure by feel)

[b) the business is unable to qualify for credit services. I suspect this is most likely the case. A business has to be somewhat credit worthy in order to obtain an account to accept cards. Perhaps the business' owners had some financial problems in the past? SB

To pervert an old provereb; Perhaps the shit is always browner on the other side of the fence?

It's as wild as what they sell you as "wild rice". SB (real wild rice advocate)

Law enforcement agency confiscated property auctions are a good source for highly precise and accurate scales. SB (it's best to use a fake name though)

It beats eating crow?

WOW! For the best deal, order your salt in 4,260 pound lots! (minimum order of 4) SB (looking for an 8.5 ton salt shaker)

The Spring 2001 issue of Gastronomica Magazine had an article on Icelandic cusine: "WWFood, Iceland by Steingrimur Sigurgeirsson, The culinary traditions and comments on contemporary Iceland cuisine." http://forums.egullet.org/index.php?showtopic=30910

New Ingredients. I'm currently working with dried eggs, carob and Vegeta.

C-O-L-D period! SB (microwave available for those with opposing views)

My Winter 05 Gastro arrived today, just barely 8 weeks after the last quarterly issue. Maybe I'll just chalk it up to vagaries of the of the Postal system? SB (was pleased to see Ms Goldstein incorporate one of my favorite puns into the title for her editorial)

Yes, but were they "in the same place" both times? SB (lightning harbors no personal grudges) ← Nope, once in Virginia as a child, & once atop the Matterhorn when he was in his late 20s. ← Well they certainly traveled a long way just to disprove an old adage! It might have been easier just to play golf in the rain?

People would probably send them to you is you paid the shipping. I know I can't throw them away, but really don't have any use for them.

My grandfather liked big, heavy pancakes. He'd eat one stack with butter and maple syrup, and then have another with sugar and (heavy) cream poured over! Especially good with blueberry pancakes!

A convenience store where I often stop had a Dollar Store annex for awhile. I bought garbage bags, aka "bosas para la basura y para jardin". They were so flimsy I needed to use two at a time, so I didn't really save much. I found it interesting that the Caution about "plastic bags can cause suffocation ..." was only provided in English. They also didn't come with twist ties.

Yes, but were they "in the same place" both times? SB (lightning harbors no personal grudges)

Yes, but were they "in the same place" both times? SB (lightning harbors no personal grudges)

New Issue Alert! According to their web site, the Winter 05 issue of Gastro is out. Could all subscribers please check in here and leave a note when they receive their copy? It seemed like some people got the Fall 04 issue five to six weeks later than others. THANX SB

Well, I'll put Miracle Whip on a Velveeta sandwich! SB (on homemade whole wheat bread only, of course)

You're about eight hundred times more likely to be killed by a lightning strike, if that's any help.

Quiche has always been part of my cooking repertoire. It's the perfect Sunday evening use-up-some-leftovers kind of meal. I've always used the basic quiche formula from the "King Arthur Flour 200th Anniversay Cook Book". Per their suggestion, I make a very short crust. PS: In order to either confirm or dispell an old saying, has Mr Ruhlman ever seen Bourdain eat quiche?

What doesn't frustrate heallth officials?

After reading the article containing the recipe, and its ensuing thread, I guess I might suggest trying a cake with a better track record? Low fat pound cake sounds like a misnomer to begin with, considering the original pound cake was so named due to it's ingredient list of 1 pound each flour, butter, sugar and eggs. The fat and eggs provide a lot of the structure. In this particular recipe the 1/4 tsp each of baking soda and baking powder is a bit unusual. If a cake collapses in the middle after its done, the leavening is suspect. In a cake with little strutural integrity of its own, this would be even more noticable. After insuring your baking powder if still active, I'd try doubling it. SB (has suffered a lot of collapses)