annabelle

A bit off topic, but I put a breath of cinnamon in many beef braises, to very good effect. I do this with pasticcio. My family is not appreciative of my Greek food prowess, however.

Just think of it as a recalibration, Dave. You can get started on charcuterie this fall.

I was thinking of the logistics of getting hot food up or down elevators and stairs and across the grounds. Those must be some heavy-duty cloches, in which case they'd weigh a ton. Maybe it's just the riff-raff that's eating outside? What are they doing for a cloakroom? Entertainment? The poor staff that had to run the power cords out to the thing!

That's better than they usually do. I wonder why they are eating in a tent in February (!) when there are perfectly acceptable dining rooms in the White House?

Franci, at least you now live around your countrymen and can share a laugh about how Americans think they know Italian cooking while you are shopping at the authentic Italian shops.

Yes, it's not popular to prefer Cantonese cuisine these days. I'm not sure why, other than that it is more commonly available in America.

Yes, as I indicated in the OP, I do take a stand against hysteria, hyperbole and hypocrisy. I'm also including brief profiles of 5 or 6 high-profile anti-GMO personalities and basically debunking them. This will probably make me unpopular with the anti-GMO crowd, but I believe that truth, integrity and authenticity make for a stronger position whether you are for or against GMO's. Also, I object to children and youth being fed lies, propanganda and hate speech about food and farmers. Sounds good. I'm a strong believer in looking at the science and not at the hype, as well. Naturally, this has put me at odds with those who wish to return to "the good old days" which only exist in imagination as regards both farming and health, specifically vaccinations for humans. There is no talking to the scientifically illiterate who having not reasoned themselves into their positions are not able to be reasoned out of them. Persons who are willing to learn, are a different story, of course. Best of luck in your endeavors.

Well done!

I use it around my yard and in the garden to beat back invasive weeds. I use Sevin (which is a pesticide) in my vegetable garden to get the drop on invasive pests, as well. I'm not growing vegetables for cutworms to eat, after all.

Roundup was developed as a weedkiller originally used in tobacco farming more than 35 years ago. There was a great deal of hoopla about the ethical issues of killing weeds while growing tobacco. Never mind that tobacco is a legal product and a large part of the GDP of tobacco producing states. It's efficacy as a consumer product to be used on lawns and gardens was later exploited.

That's a great idea about leaving it overnight before whipping. I prefer real vanilla, as well, but one works with what one has. ; )

Not trying to hijack the thread, Ttgull look at this article: http://www.geneticliteracyproject.org/2013/10/08/with-2000-global-studies-confirming-safety-gm-foods-among-most-analyzed-subject-in-science/#.Uu7qx_bEPuI

It would mess with your neutral POV, but I would be interested to see note taken of the disregard of empirical evidence by the anti-GMO crowd. The debunked and retracted rat study is but one that is constantly touted as The Truth! about GMOs. This attitude of disregarding science in favor of opinion is a dangerous trend. I see it often on organic blogs and it is distressing.

What's to stop any establishment with a decent revenue stream from simply bribing an inspector?

Please take some pictures so we can share her day! Best of luck!

I do this quite a bit to keep whipped cream from separating. I dissolve one teaspoon of powdered gelatin in one tablespoon of cold water and let it stand for three to five minutes to soften. Then add one tablespoon of boiling water and stir to dissolve the gelatin and smooth out any lumps. It isn't very hot by then, so I add it to one pint of cold unwhipped cream and then whip them together to soft peaks. Add sugar to taste while whipping and finish it with a splash of vanilla when it has firm peaks. The cream will hold for three days without separating.

I haven't lived in California since 1991, but am stunned every time I visit by all the niggling legislation. I don't think more inspectors are the answer; are food service employees not required to take and pass a basic food safety and handling course? One of my sons worked in the cafeteria at his university and they were all required to take and pass such a course before handling food. A separate person to handle the till is a good idea as well. Money is really dirty.

Well, at least they specified to Nina what the problem was. It makes me crazy when they just use "seasoning" as a catch-all.

Those gloves are unwieldy for someone like me who has very small hands. The only place I have worked that had extra small gloves was in the laboratory of hospitals. If ending the transmission of disease is the goal, then it would make sense that all persons who are handling fresh foods should be vaccinated for hepatitis B, as well as tuberculosis as a condition of hiring. (Let me count the vaccinations I have needed over the years to work in hospitals.) If public health is the end goal of this law, then let's take the bull by the horns and get the workers vaccinated and make sure they have hand-washing stations with plenty of soap and paper towels at the ready. To my mind, gloves are merely cosmetic if your personal hygiene is already suspect.

Most professional chefs use too much salt for my tastes, yet time and again, we hear the judges grousing that dishes need more "seasoning". Do they specifically mean more salt? Many of the chefs cook with an Asian* palate of ginger, garlic, soy, &c. Soy sauces, fish sauces, bean sauces, &c are pretty damned salty already so if they want more seasoning, what are they asking for? The chefs can't ask or they get accused of being snot-nosed kids and we are left guessing. Maybe the best course is to crack some salt and pepper over the thing before it goes to table. Has anyone gotten called out for using too much seasoning? I recall a few times a chef has been chastised for making a dessert that is too sweet. *let's not revisit that "what's Asian?" battle again, okay?

Thanks, Michaela. I have been following the Genetic Literacy Project for some time. Recently, they posted an article debunking the claim made by many that GMOs have not been studied in depth, when in fact there have been over 2000 studies worldwide. My concerns are along the same lines as gfweb's. I do not find Monsanto, et alia to be bogeymen. I am concerned about feeding undernourished populations and increasing crop yields.

What is your POV?

Speaking of Padma, I was hoping she had given up her booze-swilling ways. She seems to slur her way through Judges' Table more often than not. Season 8 was pretty much engineered as a vehicle to get Blais his Top Chef win. I still can't stand him.

Risotto is the dish of death on these cooking shows. When my son used to watch Chopped with me, we would both shout "NO!" when a chef would announce his intention of making risotto. Way to go, Nick.

That's good to know, judi. Mother is getting pickier by the year, but she does love her mashed potatoes. She just doesn't eat much any more, so that would be perfect especially since she doesn't have any problems with her blood sugar. Thanks!