johnsmith45678

I don't like when my cookies get tossed either!

Yikes! Aren't you concerned with trichinosis or salmonella? Or E. coli? ← Not really, many years ago I decided to stop worrying about everything and just enjoy life. Here are some pictures from eGullet Tokyo get together The chicken sashimi platter, top left is chicken tenderloin, moving clockwise there is chicken gizzards, down in the right hand corner is chicken breast and finally the chicken liver ← Wow, that kind of blows my mind! Us Americans are terrified of raw chicken. What does raw chicken taste like? I have to admit, it doesn't seem appealing. And I too don't think I could summon the fortitude to try raw chicken.

Yeah, his knives didn't get good reviews from America's Test Kitchen.

I just saw an online ad for Ming Tsai's Blue Ginger line at Super Target. I've seen Ming Tsai cutting boards before, but his apparently new food line is news to me. There are coupons on Super Target's main page -- looks like there are entrees, appetizers, glazes... I'll probably try them, if I ever get to Target (which I don't care for and very rarely shop at). But, for me, this cheapens my image of Ming in my mind. Just like when Michael Graves did a cheesy product line for them. But, hey, I'd likely do the same if there was enough cash! http://sites.target.com/site/en/supertarge...upertarget_home

Yikes! Aren't you concerned with trichinosis or salmonella? Or E. coli?

Pork? Chicken?

McDonald's also gives the customer what they want.

One place I worked, the ahole GM would order caesar salad wtih a loogie in it. Hmm, wait a minute...I think the chef (not me!) threw that in for free!

I ate horse in Quebec and it was really fantastic. It was served in a peppercorn sauce. The meat was tender but had a bit of chew, and the connective tissue was surprisingly easy to eat. It wasn't a braised piece of meat, it was seared, so I was surprised that the connective stuff was so palatable. I don't understand why people eat meat but get crazy about eating horse. What makes a cow any more "slaughterable" than a horse? I think they are both beautiful, tasty animals. ← How about dog? ← Is your question an effort to trip up my logic? You expect me to say that I would never eat a dog since they are cute and cuddly, and that some people feel the same way about horses? ← Your logic about horses and cows seems like it can also be applied to dogs, so I'm wondering if you eat dog too.

I thought of a couple others: - Working under the influence. - Working with a crushing hangover and severe sleep deprivation.

That actually sounds pretty good to me! But not too much hot sauce!

I ate horse in Quebec and it was really fantastic. It was served in a peppercorn sauce. The meat was tender but had a bit of chew, and the connective tissue was surprisingly easy to eat. It wasn't a braised piece of meat, it was seared, so I was surprised that the connective stuff was so palatable. I don't understand why people eat meat but get crazy about eating horse. What makes a cow any more "slaughterable" than a horse? I think they are both beautiful, tasty animals. ← How about dog?

That entire piece was nauseating to me. Like someone said earlier, being hateful is so easy. Jackie, how about showing a bit of class and writing something intellectual and thoughtful? Or does that take too much effort? ← Because the words intellectual and Rachael Ray don't go together? I found myself nodding my head in agreement throughout most of that piece. I too have made this observation to myself: Besides that, I laughed my ass off!

Yeah, I think rare is the server who actually gives a damn. But if you complain they're gonna have to do something. Anybody ever demand to see the chef (after all, the waiter is just a middle-man).

I really like Almond Roca (Rocha) candy. It is a bit pricey. Has anybody tried making their own? I found this recipe: http://www.elise.com/recipes/archives/000903almond_roca.php Seems pretty simple. I wonder how it compares.

It's amazing there are still places they don't exist! There are 80 Starbucks within a 10-mile radius of where I live. The other day I was downtown and I saw two Starbucks within two blocks of each other. I never go to Starbucks.

Nobody's said wagyu/kobe yet! Put me down for venison too -- I know people who don't like it, but I think it's tasty. Especially with mustard.

Anybody like these pieces of meat? (I like the one in the center) http://fantasygoat.livejournal.com/82409.html

Mmmmm... bacon for sure!

Mmmm....ribs.... I expect a stampede of people to say "foie gras" (unfortunately, I still haven't had it).

What's your favorite piece/cut of meat? Mine would be the outer layer on the top side of a piece of prime rib. Oooohhh man, that's soooo good. We rubbed prime ribs with a salt/pepper/etc. rub before cooking. When leftover prime ribs came back from the carving stations, I used to slice off and eat only that part. I think the inner part of prime rib is kind of nasty -- flavorless and rubbery and usually too rare. I also think T-bone steaks are pretty good. Ribeyes too I think (been a long time). As for filet mignons, I think they're overrated -- they're really tender, but don't have much flavor at all. update - Oh, flank steak is pretty good too.

High-pressure spray?

Screw the customer -- I cook for myself! Seriously, there is a general consensus on a great many things -- white wine with chicken; red wine with beef; dessert following the entree, not preceeding; what's more healthy to eat and what's less so; don't put ketchup on steak; etc. etc. etc. But, hell, if the customer wants to deviate from these conventions we can either oblige and take their money, or throw them out like MPW!

← Heh, she obviously missed the first parts of the recipe: 1. Have an unbearably perky personality. 2. Be hyperactive. 3. Get hopped-up on caffeine. 4. ...

Yes they do if you think it's okay to cook filet mignons well-done. ← Q.E.D. ← Geez Tommy, I had to look that one up! ← I suggest Tommy look it up too, since he misused it.