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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.

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.

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.

From what I understand this is Mario's show. Gwyneth is along for the ride.

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?

Good Eats did an episode on making masa. Here is the link to the transcript if you are interested. Good Eats: Tort(illa) Reform

Backyard BBQ: The Art of Smokology by Richard McPeake A very good book ranging from the fundamentals to advanced Q.

Second Clue: Ice Age

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.

That would be Paulie in Goodfellas Nevermind, I did see that it was answered already.

Noises Off

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.

Summer Rental

This is just a WAG: Jamon, jamon

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.

Notting Hill

I have the same problem. I swear that I could eat plutonium and it would not bother me, but pickled jalapeños get to me from start to finish.

Thank you for taking the time to share your life in Moscow. I am enjoying your blog immensely.

I'll gladly pay you Tuesday for a hamburger today. Of course I am talking about J. Wellington Wimpy from the Popeye cartoon series.

I would have to say it was my first taste of sushi. I was 19 when a friend took me to a Japanese restaurant in the city. From the first bite I was hooked. It’s been a 24 year ongoing love affair.

Do not get me started on the price of water.

I really do like popcorn and a movie but the stuff that is sold in most theaters SUCKS! I like to bring a small zip top bag with slices of cheese and dried sausage. A flask of single malt scotch doesn’t hurt either.

That was Jewel.

Admin: Threads merged. I am looking for my first book on the subject of cocktails. I would like it to include classic recipes, history, and sage advice. Any suggestions would be greatly appreciated.

I too still have textbooks from college somewhere so I am in the keep it forever category when it comes to books. I must say though that I’m very selective when it comes to buying a cookbook. I have to know that it is going to add something to my collection not just be added to the shelf.