Shiva

There are lots of apparently unsupported points in this screed until you get to the end and see a couple of crackpot cites/sites. Oh my. I hear tinfoil beanies are helpful in preventing the Evil Big Food's soy-based brain-poisoning mind control rancidity rays from penetrating your skull. I read it on a website, so it must be true.

A gill is 1/2 cup. From FunWithWine.com: Champagne: Magnum (1.5 litres) 2 bottles Jeroboam (3 litres) 4 bottles Rehoboam (4.5 litres) 6 bottles Methuselah (6 litres) 8 bottles Salmanazar (9 litres) 12 bottles Balthazar (12 litres) 16 bottles Nebuchadnezzar (15 litres) 20 bottles Champagne Bollinger: Magnum (1.5 litres) 2 bottles Jereboam (3 litres) 4 bottles Methusalem (6 litres) 8 bottles Salmanazar (9 litres) 12 bottles Balthazar (12 litres) 16 bottles Nabuchodonozor (15 litres) 20 bottles Bordeaux: Magnum (1.5 litres) 2 bottles Marie-Jeanne (2.25 litres) 3 bottles Double Magnum (3 litres) 4 bottles Jeroboam (4.5 litres) 6 bottles Impériale (6 litres) 8 bottles

Treat parsnips as you would carrots. They're sweeter and more flavorful, but you can use them the same way you would carrots. They cook quickly, so I add them late to braises and stews. Smaller is better.

Sweet Jeebus, Gua! That pork looks absolutely tarry on the outside! Did it taste as smoky as it looks? (Right click on the Imagestaion error image and click "Properties", then paste the URL into a browser window to see the pics) http://www.imagestation.com/picture/sraid6...d2.jpg.orig.jpg Or copy and paste the above URL into your browser. I tend to go for an hour of smoke and then more time at low temp without smoke, and I'm not so picky about where the last few hours of cooking take place. Grill, smoker, oven, whatever ya got.

Alton Brown's Silence of the Leg O' Lamb A probe thermometer is very handy here.

Sassafras range in North America: Sassafras tree (winter): Note the right angled (elbow like) branching. This image doesn't quite play it up enough, but Sassafras trees look like they are surrendering with their upper arms paralell to the ground and their forearms perpendicular to the ground. |_||_| You'll find Sassafras along the edges of fields and clearings. Find small trees and dig roots under 1" in diameter. Now where's my spade?..

Click here, then scroll down to Scene 6 for the scoop on garlic, cell walls and allicin.

La Chouffe? My local usually has 3 or 4 of their own ales and when I'm lucky they have Fuller's ESB.

Adam Mickiewicz 1798 - 1855

Alcohol and Calorie Content of About 200 Popular Beers

From Lisa the Vegetarian:

What Tony says, and I'll add that I've found parsnips take a lot less cooking than you'd think. They seem tougher than carrots or potatoes, but soften quicker when cooked.

And it's been all drudgery up til now?

The wooden peel is for placing the uncooked pizza in the oven (the pizza is less apt to stick to wood) and the metal peel is for moving and removing the hot pizza (won't burn).

Duck or rabbit?

Boulud ups the ante with a $50 Truffle Burger. (Link good 1-16 only)

What, no Primanti Brothers sandwiches? Maybe Rick'll do a whole show on them.

That would be me. I'd add the potatoes later in the process also. The full bottle of Cab sounds about right though.

This seems like a good time to post a link to The Little Book of Meat .

Alton Brown covered this pretty well recently. Recipe Show Transcript

They're probably paid piecework. Speed counts if that's the case.

They're rarely seen on the street in North America, as only male Ginko clones are cultivated for landscape use these days. As Jayask noted, the females are very messy

Beers of Northern France The Beers of France. This book proved very handy, if a bit disorganized. Cheers!

It does not matter what you are cooking if you are cooking for someone you love. See Woody Allen on masturbation. Honestly, it's the process I enjoy. Sometimes I don't eat more than a taste of what I cook, but I'm happy to see people enjoy my creation. Ok, It's a real rush to hit a homer, I'll admit it. Stop by for pork roast or osso buco some time.

Klicken zie hier.