HarryB3

Last Chance is also on on You Tube

Agreed! I fast forwarded through most of this episode. More good cooking, less gimmicks. I'm almost done with this show

Over the weekend I acquired the audiobook of Anthony Bourdain's Medium Raw. On the way home I listened to the chapter on the recovery of what used to be unusable beef to be sold as ground beef. Two hours later the same process was described on Food Revolution. I may just have to make the time to grind my own...

That may have been the worst Quickfire challenge ever...

I'm sure the oven became a great carbon monoxide risk. Hope no one dies replicating that task...

Cuisinart 14 cup food processor $20

Loved the Top Gear Blender! My recently acquired VitaPrep has paid for itself in not going to Jamba Juice anymore. And now I am discovering the joy of homemade hummus. And savings as well!

I just bought I VitaPrep Tuesday. I made gazpacho without even bothering to seed anything. It came out fabulous! I think washing the vegetables was the longest part of the process. Then today I made stock with a roasted chicken carcass. Just tossed the chicken with a few carrots, celery, and a peppercorns. On impulse for some reason after I strained the stock I tossed in a potato or two until tender. Then put the stock and veges in the blender! Wow--it was fantastic. I sliced some of the chicken put it in the bowl and added the soup. Tossed with a dollop of sour cream...

I cramped a little when I heard Toby's name. Is he even needed? He adds nothing but but contempt IMO. What was with Eli claiming Robyn only won because she was a cancer survivor? And finally, that Caesar salad looked a little like Keller's in the French Laundry cookbook.

I think they made the right choice last night. Given that Robin and Mattin's dishes were equally bad, at least Robin realized that hers was bad and acknowledged that fact. Mattin seemed like "Of course it was good! I made it!" Tim Love seemed pissed--I wonder if he really was ill from his fish. Plus Mattin got bit in the ass by Kharma after lying at judges table regarding the asparagus and Ashley.

I found that odd too! Perhaps Mr. Bourdain is finding that children are expensive...

Words and phrases I never thought I'd hear on FN: "Crap" I forget the reference. And yesterdays "Thunder Thighs" when referring to duck legs! Why is a show this good stuck in a Saturday AM slot?

Le Bumb Soopreeze!

I caught part of the Russia episode flipping channels. The video quality was lacking to say the least. My old recordings looked much better.

When I was teaching in Guam a lady in our school made some that were filled with minced chicken and rice. The filling was a golden color, as if saffron were in the recipe. I think she liked how much I raved over them she made a batch twice a month for me to take home. Now I am hungry!

sigh... Nothing near the Phoenix area

a google of "digital distractions" may help you...

An amazing episode... Words fail me.

It looks like the 21st You'll get a double feature that night with the Beruit episode.

That's exactly what we thought--it was a setup trying to throw the kitchen off pace.

no offense taken dano1... I never felt the wussy was directed at me at anytime. No harm no foul. The zeal that children show is the best reward there is. Two instances leap to mind: When we take our standardized tests we have a breakfast buffet so everyone has a good start on the morning. Students bring in eggs, bacon, pancake batter, etc. Students are assigned prep, cooking, serving and cleaning tasks each day. We do this for the entire week. This spring I was stuck in the office and about 25 minutes late getting to my class. When I arrived food was being served up on a buffet line already. They had taken the initiative to have someone let them in the room and they got started all on their own. For what it's worth, test scores were quite high! A couple years ago I intoduced the pannini. We made several varieties and they were wolfed down with great enthusiasm. That weekend I received a call from a parent. They were at Target and one of their sons was begging for a contact press grill. They went ahead and purchased it. He made panninis for his family, including his grandparents the next day. I got a thank you from the parents the next day!

Thank you for that tip! I just found http://www.edibleschoolyard.org/homepage.html We will have an herb garder growing. We planted an assortment in the spring. Right now our tomatoes, zucchini, and peppers are growing like mad in the summer heat! I love the food comparison idea too! Many thanks!

Wussiness isn't the issue, its our sue happy blame someone else culture. FWIW I have taught students to shoot on our school camping trips and we have PE every day. I fail to see the joke...

Thank you for the comments. I will have a waiver in place for participants. We are a charter school so students are there by parents choice and overall the parents are quite supportive. I have thought about using butcher's gloves for protection but having not used them myself, I am not sure about how they change the "feel." Perhaps I should put one on and try it. Closed toed shoes are require as well. I also want students to explore new tastes and try things they may not eat at home. Things like different cheeses, herbs, vegetables, etc. I don't want it to be Fear Factorish, just want them to try it.

I teach grades 7-9 in a Montessori School. In the previous years we have been able to cook on a limited basis—usually just teaching how to make a specific dish. In the fall I have been able to allocate 2 hours every Friday to actually teach a little more. But what to teach? I am torn in two directions. Firstly, too many students eat crap, either fast food or something out of the freezer. When we cook, the students’ desire and curiosity to learn is readily apparent. Not than many are fortunate to have families that cook or even rarer, allow them to experiment. What I want to do is use the time to teach some knife skills and some basic cooking techniques. I want to keep it simple simple simple! I want them to be able to cook meals for their families and themselves. The other direction is historical. This year our history curriculum will focus on world history from early civilizations to the Renaissance. I would like to integrate these studies with awareness of cuisines of the world, taking the time to make a dish from these cultures. Related to history are food preservation techniques. I would like to do this as well, showing how excess food was kept from being wasted or made available during times when fresh food was scarce or unavailable. I would like to show pickling, drying, smoking, canning, cheese making (maybe), etc. I have a kitchen in the classroom. It is equipped with a electric glass top stove and oven. We also have a propane grill and on occasion I have brought propane camping stoves for cooking outside on our patio. Most students will be in this class from grades 7 to 9 so there is no rush to get everything done in one year. They are quite mature and responsible to there are no concerns about knives and the like. Their enthusiasm is unbridled. Although last year a parent was shocked that the knives were in a block on the counter rather than being locked up! When I asked her where her knives were at home she dropped that concern. I have no formal training in either cooking or teaching cooking. What have I bitten off? What concerns should I have? I am looking to see what thoughts, suggestions, contributions the people of this community might have.