Nentony

Saveur, Bon Apetit, Gourmet & Chili Pepper. Tony GWilson, thats an incredible list!

"What I want to know is WHY food producers are against warning labels." There is a long list of things that were declared bad for us only to be declared good for us later. Coffee is an example. Eggs are another. Just the articles and news stories were bad for those industries. Warning labels would have been devastating. I'm comfortable with the FDA in charge, and in this case there is a clear link to interstate commerce. Who needs 50 different labels for one product. Tony

This has been a frustrating read. Thankyou Mayhaw Man! People have such weird ideas about the south. The chitlin thing always makes me laugh. How many people eat them? And the few who do, how often? When I was young , if a kids mom was making them he'd spend the whole day outside. Heck, we wouldn't even play on his block. I guarantee none of those kids are eating them now. Black or white. And what about fruit, the south is all about fruit . Jeez. Tony

I have the usuals, nothing neat, but my sister has a really cool one. She burned her forearm on a hot fry baskei and its a PERFECT tic-tac-toe! Looks like a tatoo. Shes had it for years and its starting to fade but its still cool. Tony

There was a really seedy bar in Lk Worth where day laborers collected and were picked up for and dropped off after work. The bar owner painted over his sign and had Hand painted "don't ax for credit, I'm broke my damn self." Tony

Having just read six pages of this debate(with interest) it's great that Gruyeres post comes at the end of my read. I totally agree. Tony Thats Tony Molledo in the unlikely event that anyone is interested.

What she said. By the way, I'm really enjoying the book. Tony

"Finally you have a variety of recipes in front of you, all for the exact same final product." Actually, this is what often happens to me, then I wind up cooking a recipe that doesn't strictly match any of them, but takes something from several. But to answer the question, they can write a Russian novel about the recipe and I'll read it. As to the recipe itself I want it clear and unadorned. Tony

I read the two excerpts Sunday and read with interest the discussion of part one. Projects way of looking at things is so different than mine and I was thinking about it on the way to the bookstore. When I got there the bookseller had my copy(I had called ahead) and another new release she thought might be of interest. It's called Don't Try This At Home, Culinary catastrophes from the worlds greatest chefs. LOL. I thought, Project would hate this book.. Anyway, Thanks for the interesting discussion. Tony