gfweb

I think CK wanted out. Could've stayed, but chose to go. Which may be the best for him. ATK may well regret their low offer. From a comment on twitter it would appear that CK has no non-compete clause.

CK is the Ringmaster of ATK

That's the thing with ATK and CI, they get repetitive. But giving credit where it is due, ATK remains about cooking and not silly foodish crap like FN has become.

Somewhere I read (Kenji?) that butternut squash has an enzyme that breaks down starch into simple sugars that is active up to ~140F. So if you start a squash cook at 140 for 15 or 20 min and then raise the temp to 350 or so, you will get a much sweeter squash. I've done poorly controlled experiments and believe t hat this is true.

Good points in that article, but the author missed the overarching problem that Kim had. It wasn't a "perception problem", it was that she failed to smack down the bullies who made her a scapegoat. I've been in similar situations, not culinary ones, but similar nonetheless. The response to a workplace bully/rival has to be strong and unequivocal if one intends on staying there. Grab 'em by the throat and take no shit. Kim was too nice. I respected her for it, but she was a goner from early in the show. Not because she was ethnic and cooked from her soul, but because she allowed herself to be victimized.

Thanks for setting this up PedroG. It'd be a shame to lose this stuff.

My opposition is not over who are any of us to rate a recipe. I actually think we are a great group to do just that. Cultural differences are an issue of course. My problems stem from long experience in validating subjective grading systems. Its hard, really hard, to get a group of people to apply a uniform subjective grading system to anything...even if you have a meeting to harmonize individual variations and talk about it a lot. Even then the results are often crappy. Consider grading black vs white. If there are only two choices, most will say anything not pretty black is more white than not. If there are three options, black, white and grey...it gets easier..there is pitch black and pure white and then everything in between. But if there are 4 or more options it gets murkier again. And you have to ask what have you accomplished. So, still I like written reviews.

Huh. So ideally, one would have water that is a saturated soln with whatever metals are in the pipes so that it doesn't leach out metal from the pipes. I didn't google long and hard, just enough to get the premise. I still don't know if this issue is conjecture or actually a proven problem. The solubility of metals in water is low enough that I could imagine that a pipe would last generations before a problem arose. For what its worth, our house is > 200 yrs old and has been plumbed for about 100 yrs. The old pipes aren't corroded, if anything they are clogged with iron and perhaps calcium deposits.

Those would be helpful stars if people would stick to them faithfully but I have doubts that they would. There's also the problem that most recipes if judged realistically, even from this distinguished group, would be two-stars or maybe 3 at most. But friendly charity would creep in and grades would inflate. I still am in the no stars camp.

I'm against a rating system for all the reasons stated above. In addition, it isn't eG-ish, its Yelp-y. Comments would be helpful. ***/***** wouldn't.

Could you explain this?

Acorn squash ring stuffed with allspiced, mashed, smoked yam topped with brown sugar. (lifted from the dinner thread)

Pork roasted with apples and onions, acorn squash rings filled with smoked yam puree with allspice, saged fingerlings.

The WF sort of in my area is about to get a run for its money. A big Wegmans just opened. The prices seem a bit better...selection is better...meat and fish seem equivalent and perhaps cheaper. The nearby Fresh Market is doomed, I think.

Is it PB in maltodextrin?

Will it take a good scrubbing without losing its finish?

BTW, Rotuts, I love the tip of the hat to that old Letterman bit in the title

Epiceram is great stuff but pricey. The microbiome of the hands is highly variable and depends on what you last grabbed. There is no one microbiome to restore on the hands. Its a desert, dry and without much for bugs to eat. Not to say its sterile, but it doesn't have much of a stable flora compared to oily or moist areas. Most of the microbiome products are ahead of the science anyway.

The problem is that some people have a weaker skin barrier and weather change or challenge by solvents...soaps etc causes the skin to become inflamed ...which further weakens the barrier and the situation spirals downward. A tendency to eczema adds in that hyper-irritable tendency and adds itchy digits and palms and little blisters. When the problem is mainly back of the hands irritation is the big culprit (not eczema) and moisturizing with a ceramide containing lotion eg CeraVe is important because it speeds repair. Bag balm and greases are helpful protectants, but not as helpful when used alone. Both have their place. Mid strength Rx steroid creams when used judiciously are a big help. Getting hands tuned up before fall/winter is important. If you only start after there's a problem you end up playing catch-up till spring.

I'd say light details here, unless requested. Or perhaps a link to the FB page where the details reside

So how does a bottled mustard eg dijon, keep its heat?

Why not pop a circulator into the water bath?

Clearly, US crude oil causes classic rock songs. https://www.google.com/search?q=rock+oil+production+graph&tbm=isch&imgil=kQncvZ5xdcGnBM%253A%253BRArH2twCZPQ6JM%253Bhttp%25253A%25252F%25252Fwww.overthinkingit.com%25252F2008%25252F09%25252F23%25252Fthe-hubbert-peak-theory-of-rock-or-why-were-all-out-of-good-songs%25252F&source=iu&pf=m&fir=kQncvZ5xdcGnBM%253A%252CRArH2twCZPQ6JM%252C_&biw=1280&bih=887&usg=__amFdh-5qUyf8iLdOH7OPvFrA1pE%3D&ved=0CCcQyjdqFQoTCNC2jO7n-8gCFYZJJgodMYYLgw&ei=x548VpC3DIaTmQGxjK6YCA#imgrc=kQncvZ5xdcGnBM%3A&usg=__amFdh-5qUyf8iLdOH7OPvFrA1pE%3D

My OCD allows no mutant dumplings.

The rolling is my downfall and a pasta machine doesn't quite get the job done