johnsmith45678

I don't buy that. Automotive engineering has improved a great deal, and continues to do so. They've learned, refined, and perfected a great deal from earlier cars. Cars today can be expected to last 100K, 200K, 300K miles and even more (approaching 200K myself). Even oil change intervals are longer. I have a car that's about ten years old and I've replaced many standard things that have been around for years - brake pads, alternator, belts, battery, thermostat, oil, etc. Never had a "black box" go out. I've also had and driven many older cars (60's - 80's) and with most of them, the likelihood of breaking down somewhere was definitely increased.

Depends on whether the emergency was oral or not (seeing as how many people here like the taste of MW).

Yeah, I'd say the cornstarch thickens and helps with emulsification. How long can homemade mayonaise be kept?

Canyonlands - Island in the Sky - is definitely a worthwhile trip, in my opinion. All its stops and short to medium hikes I did in less than a day. But I didn't stop at Dead Horse Point State Park, unfortunately. Grand View Point Overlook is truly awesome, with its incredibly sheer and deep cliffs and views of the vast expanse of Canyonlands. Upheaval Dome is bizarre. The views from Green River Overlook are impressive too. I also checked out the Needles District, but felt it didn't compare to Island in the Sky. I think it requires much further travel off the main roads to get to the expansive views and interesting features (like Confluence Overlook and Druid Arch). I did hike up the infamous Elephant Hill road, which is frightening to even think about four-wheeling. Also, the drive to the Needles District is looong. But camping in the Needles Outpost just outside the entrance was awesome. Also, Dinosaur National Monument is pretty cool - some striking views, plus all the dinosaur bones.

I know of a few gas stations around locally that are minimalist in their food offerings - not much more than a candy rack. But they're the kinds that also have bays for repairing cars.

I like Miracle Whip! I bought regular mayonaise for a while, but it's just bland in comparison. Anybody know how to make homemade mayonaise that tastes like MW?

Thanks for the replies! Yeah, truffles and other stuff very likely won't be around long enough to worry about possible mold. This page mentions another enzyme - glucose isomerase - which does the same thing and is cheaper (not sure if it's mentioned in the other thread - haven't had time to read most of it yet!).

I have a recipe for chocolate truffles, and it states that intervase should be added to extend their shelf life (by preventing mold if there are air pockets). I checked the local grocery stores (including Whole Foods) and they've never heard of intervase. Google shows only 8 results for 'intervase chocolate'. Anybody heard of intervase, and where to get it? edit - oops, it's invertase . So, my question is - what places usually carry it, or know of any good mail order shops?

Savory Spice Shop has wasabi powder for $2.30/oz (I know, it's mail order if you don't live in Denver). I tried it with sushi a week ago, and it seemed alright. But I've never had actual whole/ground/etc. wasabi root (but theirs should just be the powdered, dehydrated form).

I remember hearing about the dangers of garlic and oil - can somebody refresh my memory? Yeah, I recently made some sushi and added the vinegar/sugar/etc. to the rice before completely cool - wow, what glue it turned into. In Alton Brown's 'Wake Up Little Sushi', he says to let it completely cool to room temp. Oops.

The link in the first post no longer works - here are some more: http://www.pgacon.com/KitchenMyths.htm I recently heard the 'searing meat seals in juices' myth perpetuated by an executive chef that hailed from J&W. Didn't sellers of baking soda tote its ability to absorb odors? It looks like arrowroot is the thickening agent of choice. I'm surprised that so much alcohol remains in food! I always thought that after the flames dies down, most had burned off. I still like gas stoves better. Fire! I remember one of the contestants on Hell's Kitchen US state the cold water boils faster myth (Gordon Ramsay replied 'Whaa...?'). Looks like mayo is safer than we've been led to believe (ever see that episode of Good Eats?).

Whoa...truffles grow in the US?!?

Sounds like an interesting show. I enjoyed The Surreal Gourmet.

Coffee. I only get coffee at home (well, sometimes at gas stations when on the road). One Starbucks foo-foo latte mochachino grande yuppie tall frappe docha espresso will buy me a can of coffee.

Peanut butter and jelly sandwich. I've seen them in restaurants and paying (about $5 I think) for something so cheap and basic is silly.

This is a great thread! I don't think anybody has asked - about how much does it cost to complete one of CIA's two-year programs? Isn't tuition alone about $25K per year? Can students live off campus, and what's rent like in Hyde Park? Are there a lot of other expenses, such as tools, equipment, books, etc.?

Last time I was out around Mesa Verde (about ten years ago), we ate at this awesome German restaurant (which exists in a converted house) in Dolores, Colorado (NW of MV). I don't remember the name, but Dolores is a small town so I'm sure it'd be easy to find (assuming, of course, that it still exists). The food was sooo good, and they crammed the plates full. I googled a bit and think this must be it:

I bought a stainless steel looking santoku at an Asian market the other day for three bucks! It's pretty hefty too, with a full tang. It has "Shuang Jin Long" on the blade, if anybody's familiar with that. I'll see how it holds up - might go back for the $10 cleaver! Things are a lot cheaper at the ethnic markets: bamboo rolling mat - $2 (Whole Foods - $15) pickled ginger - $1.50 (Whole Foods - $7) and much more...

Well put, Khadija. The guys seem pretty smart, and definitely have DIY know-how. It's not a serious cooking show, more like "cooking by mechanical engineering students" or maybe "monster kitchen." (heh) The 3D pizza reached a new level of goofiness. The show is dumb fun, with some interesting info on making different types of food and equipment. It doesn't annoy me. Rachael Ray - now THERE'S somebody who's annoying. But, I don't know if I'd want these guys in a professional kitchen when the heat is on. I once had a hippie girl like them on my crew who was out in her own world, in her own time-zone, even when the rush was on. She drove others who relied on her crazy. But everybody still liked her, since she was pretty nice and somewaht cool. And, btw, what exactly does "emo" mean?

Isn't cracker a racist term?

Heh, that was awesome they built their own pizza oven. The show's a great counterpoint to pretentious chefs who take themselves too seriously.

I'm sure all the other stuff eaten in other countries has readied his digestive system for that. But last time I was in TJ, the street vendor food was quite unappealling - covered in flies that the vendors would only periodically shoo away.

I've never liked blue cheese. Plain avocados are gross, but I love guacamole.

Would health inspectors have a problem with knives with patinas? I thought I read a while ago that they might.

Mmmm, I love mayo... I love ketchup...