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dsquare

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    Orlando, Florida, USA
  1. I know that Gourmet Sleuth has it. Plus every thing else you would need to do it. Just type in dried corn in the search box on their webpage.
  2. After checking Food Network’s website it looks like the show is moving to 7:30 AM starting October 4th. The shows listed are repeats. Maybe some of are friends in Canada or the UK can let us know if new episodes are being produced. I can’t say that I cared for other show by Mr. Oliver, but this one is of the best (IMO) currently on television.
  3. Most chickens for frying or roasting are 7 to 14 weeks old when slaughtered. Your 26 week old bird is a definitely destined for either soup or stew. It should have great flavor though.
  4. From what I understand this is Mario's show. Gwyneth is along for the ride.
  5. What? The last time I checked Italian proscuitto is cured with salt and then aged. Do they extract some type of naturally occurring nitrate from the ham?
  6. Good Eats did an episode on making masa. Here is the link to the transcript if you are interested. Good Eats: Tort(illa) Reform
  7. Backyard BBQ: The Art of Smokology by Richard McPeake A very good book ranging from the fundamentals to advanced Q.
  8. Jacques Pepin's Chez Jacques: Traditions and Rituals of a Cook I just got it so I don't have an opinion on it yet. It looks very interesting.
  9. That would be Paulie in Goodfellas Nevermind, I did see that it was answered already.
  10. It is meant to kill bacteria and destroy enzymes in the milk that might have an effect on the recipe. With pasteurized milk it is not necessary. One thing that it will still do is help in the extraction of flavors; a vanilla bean is just one example.
  11. Indiana Jones and the Temple of Doom I could see Kate Capshaw saying the line in my head. I just couldn’t remember the name of the movie until now.
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