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annabelle

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Everything posted by annabelle

  1. I disagree, huiray. Bravo tends to be preachy in a stupid and uninformative way that just gives way to exploitation without education and workable solutions. The BP oil spill effected the entire gulf coast and not just Louisiana. Really, touching on a situation that could have been avoided and cannot be explored in a full and fair way is beyond the scope of Top Chef which is a cooking contest not a documentary about the risks and benefits of oil exploration.
  2. Its never been in New Orleans. They shot the finale episode of top chef NY in New Orleans, but it's never had a season. Not sure why you feel cheated. If another city had offered more money it would have gone there. Its a travesty it took this long for NOLA to get a season IMO. Yes, I know there has never been a season of TC shot in NOLA. It's just that the choice of NOLA itself seems like a cheat to me. Every food show at some time or other does a show in NOLA. We'll have to watch the obligatory drunken revelers, watch the chef's make gumbo that the judges will all gripe about, shuck oysters and probably make King Cake, make a trip to Antoine's where they must act reverent, and of course, Emeril will be a judge. It's just cliché to me. So, yes I feel cheated when other cities like Charleston or Savannah get overlooked time and time again.
  3. I color myself skeptical about the ethics of bioethics. When they lay down some falsifiable markers in the way of scholarship that moves beyond opinion, then perhaps I could take them seriously. A field concerning itself with ethics, that itself exhibits none is a bit too deconstructionist for me.
  4. That's what I was thinking. $200K is not even going to cover production costs.
  5. I rather doubt that Peter Singer of all people is concerned about the suffering of poultry.
  6. Seriously. I used to think he was amusing, now I just think he's a tool.
  7. New Orleans? Again? I knew it. It's as if there are no other major port cities with a rich food history in the South. I feel cheated.
  8. Thanks for answering. I also eat whole grain breads, but draw the like on sweets. They are supposed to be a treat, yes? I don't like the texture of WW cakes, myself. I consider it a job well done if a dessert has fruit in it. All that said, have you thought about skipping the flour altogether and making a flourless chocolate cake?
  9. Why did you decide you want to do this, GR? Whole wheat pastry flour is okay, but to my taste it needs to be cut with cake flour or AP flour or it is just too dense.
  10. I love Boston Brown Bread. Isn't it funny that something that was originally intended to be made as a matter of economy to use up possible rancid grains, is now so pricey to make from scratch? My mother, a Southern girl, used to buy it in a can at the market and steam it to eat as a treat with bean suppers. Shel_B, I saw on a different site the other day, a picture of someone baking bread on their Weber grill in a Dutch oven. You weren't the only one thinking that was a good idea.
  11. Yikes! I'd never pay that much for a food mill, my friend. All-Clad has an outlet store in NW Pennsylvania that has clearance sales rather often. Try Google and you should find them if you are insistant on buying from All-Clad. W-S overcharges for everything. If you want one just to get the hang of it, try yard sales, especially where the sellers are oldsters who are cleaning out their homes. I've found fantastic stuff at them on the cheap and in perfect condition, too. Best of luck!
  12. I have a Macina-Legume food mill that I bought about 15 years ago in an Italian market in Pittsburgh, PA for about $24.00. It is stainless steel, has feet and three disks from coarse to fine. I love it for its ease of use and easy cleaning. It also has a hole in its handle so I can hang it from my pot rack. I don't know if it is still in production or if the company has been purchased by another outlet. Anyway, it's a work horse and wasn't costly. I hope this helps! Edit: I see it is now listed as Vintage, so you might look on eBay. Prices were starting at about $39.00.
  13. I must be reading an alternate thread on this topic since I haven't seen that anyone is worked up about it. I have also not read the book and don't intend to. The quoted sentence from the article is indeed deconstructionist drivel. By that I mean, the reviewer is ascribing an intent to the author that may not be what the author intended. It's the same impulse that drives deconstructionists to find homosexual subplots or hidden fascist impulses in Shakespeare plays or Herman Melville novels.
  14. The entire field of Social Sciences is subjective. Your analysis is as good as the next person's, huiray.
  15. Not at all. It's a lowbrow magazine that I read with no regularity since its topics are generally poorly researched and badly written. Kind of like Time.
  16. The skins are tough for some people to digest. It also makes a smoother product for hummus and the like. The skins don't bother me, so I don't peel them.
  17. Cooked dried beans would indeed require peeling. If you are using the chickpeas for hummus, run them through the food mill. It will press the meat of the beans through the screen and leave the skins in the hopper. If you are skinning canned beans that you want to leave whole, rinse and drain them first. Then turn them out on a terry or Turkish towel and gently rub them until the skins pop off. You'll still have to separate the peas from the skins, but it's a lot easier than trying to peel them one at a time!
  18. Without lazy and inaccurate caricatures, Slate would have to shutter its website.
  19. The inverted snobbery isn't meant as a critique of you, Ttogull. It is something that happens a lot and isn't just related to food. I like in Oklahoma but was educated on the East Coast so sometimes people think I am trying to show off with my "$50 words" when that isn't the case at all. It's just the way that I speak although I do understand where they are coming from since my own family are Okies although they now live in California and Texas. But enough about me. I've been steered wrong by recommendations in the Road Food books that raved about diners on Route 66. Guess what? To a one, they have been a disappointment. Likewise, I have eaten at landmark restaurants in different cities, that I cannot understand for the life of me why they are still in business and why they enjoy the reputations they do. Sometimes the little fish shack under the highway overpass in Tulsa is the best fish and chips you'll ever get, with friendly service and spotless tables. Barbeque places that have tables covered in butcher's paper and serve food family style are also much much better than chain barbeque places like the Rib Crib. I've found most Chinese restaurants in areas that do not host a large Chinese population, are dreadful. Chinese food does not belong on a buffet. Ever. Even in bigger cities, don't be fooled by the old saw that if many Chinese are eating in the restaurant, that it is a good one. Chinese folks will eat at crummy restaurants just as much as any other ethnic group. How much bad pizza or terrible spaghetti have you eaten with your Italian-American friends? I can testify that my Italian in-laws wouldn't know a decent meal if it bit them in the ass.
  20. The same 'adults' who say 'bunny' and 'kitty', or describe themselves as 'mommies' or 'daddies' What I'm not getting is the conciseness argument for 'foodie', at least when it's self-referential: 'I'm [such] a [major/total] foodie' is at best marginally briefer than 'I appreciate food' or 'I'm into food'. And why make things more convenient for those who seem to believe that having a strong interest in food is a character flaw? 'High-falutin'? 'I'd avoid any BBQ place recommended by a gourmet'? Inverted snobbery is still snobbery, so clearly the 'foodie' label is useless for sidestepping that bullet, and just creates 'I told you so' moments for critics Inverted snobbery indeed, Michaela. "I'm such a major foodie that I reject anyone who calls themselves 'Gourmet' because obviously they are just snobs." I think it speaks to the poverty of modern language. Persons confuse terms such as 'gourmand' (one who is a glutton) with 'gourmet' (one who appreciates good food and cooking) in regard to food. I won't go into the plethora of cursing that takes the place of conversation so that one is now subjected to language that would make a sailor blush, be it in the shops or while eating a meal.
  21. Just call yourself a gourmet, Ericpo. People will instantly know what you mean and you won't sound like a teen or a new mother. Foodie. Veggie. Sammie. Blech. Who started this nonsense?
  22. I feel the same way about margarine. It's horrible and in no way resembles butter. The folks behind the "I Can't Believe It's Not Butter" margarine have obviously never eaten the real deal.
  23. Just think of it as roughage, as Gran used to say.
  24. I like it in my coffee, too Mike. I tend to drink quite a bit of coffee so it keeps me from getting too much fat in my blood between meals.
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