gfweb

Tim Love amused me when he did the steak and potato thing on Next Iron Chef. Seemed like he wanted to get off that show fast. Like perhaps he thought that his competition were tools (they were).

I'm always amazed that some of these guys show up seemingly unprepared for the task ahead. Like if you are doing TC in Boston, you ought to be prepared to shuck a clam or an oyster PDQ. How many failed at that last night 3 or 4? And you ought to make dishes of suitable complexity. No throwing a steak on the grill and baking a potato. Its as though they never went back and watched old shows. As though they just showed up in Boston with their knives.

salsa in a plastic cup at a sit-down meal is a bad sign

Vetri's book should be great. He does good things with flour egg and water.

I will use it in a salmon " log" made with cream cheese and horseradish. Occasionally in a salad dressing. Once in deviled egg filling.

No. Smells vile.

You could just hold the veg correctly...

for some reason I have no problem with metal forks and spoons, but Korean metal chopsticks feel like dental tools in my mouth. I understand that this isn't rational.

I bet her cookbooks were ghostwritten. ;-) But, I know people who know her and they say she's a nice person.

Bad menu writing. Perhaps the result of a consulting fad....which by the way is probably worth a thread of its own. Business consultants, I've found( unless really top shelf) give everybody the same generic advice.

A WMD.

I was taught all kinds of things in school that are questionable :-) OK. I just spent 20 minutes searching medline. There is one report, cited above, where a bunch on kids got sick after eating excessively green potatoes. Maybe they were the cause. Plausible. There is a report from 1918 of a single case. That's it. The rest are animal studies. Lots of them. There is a reference that describes low absorption of orally administered potato toxin(s). Draw what conclusions you will. I'm still avoiding them, but I'm not sure it matters,,

In spite of what's written about green potatoes having solanine, which is a poison if enough is given, there cannot be much in a greened potato or one would see actual cases of potato poisoning being reported. Most of the world knows nothing of the green potato problem and just peels it away and cooks it. As did I for years before the internet was around.

I'm not so sure about that. I think this is only for uncooked potatoes. Cooking destroys the enzymes responsible for the conversion.

Betty Boop.

They want to remain obscure then. Even struggling newspapers with a paywall know that denying google search access is a bad idea.

What a great website...and congratulations. Got a link to the piece? I couldn't get there from Gastronomica.

I won't say exactly how, but a can of mushroom soup and French's onion rings will perk up any holiday dish and take it over the top.

Needs to be done at at least two sites.

Hmmm. The prices on Ebay are a bit more sane for Water Jugs. I see a compulsion developing that might divert me from acquiring all of the world's cast iron ashtrays.

There is a school that says one or two little rocks improves the taste.

Manly Cocktail? Short list. Gin martini or G&T in season. Men drink their booze on the rocks and maybe with a twist (but I consider twists girly). Bourbon/Scotch with a rock or two is manly. Tequila if you are a believer. Frozen Vodka perhaps, if in the company of communists. Nothing fruity or sweet. Ever.

I think that Polyscience may have discovered that they aren't up to the support level required with consumer appliances. Hence the Breville deal. Win-win.

What's the method?

What happened to Big Easy? Is now just another cooking method and not worthy of note? Or was it a passing enthusiasm?