gfweb

It is interesting. But I, old fart that I am, resent the idea of single cup machines. It seems like just another way to raise the price of a product. And they won't fill a mug.

I like that Canadian woman ...Laura something...who cooks French-ish food. Quirky in a Julia-like way and much better to look at.

I saute romaine or bok choi in butter till decidedly browned. Makes it sweet and nutty tasting. I presume the butter provides all the needed stuff to Maillard the leaves.<br />

Dececco.

I tuned in briefly and caught that absolutely stupid and irrelevant attempt to inject excitement. Next they'll be playing spin the bottle or swapping car keys with the Real Housewives.

I've not been to a luau that wasn't bad. Bad food, uber-touristy show. Even at big, expensive hotels.

Here's the list... http://www.nola.com/tv/index.ssf/2013/08/top_chef_new_orleans_season_pr.html

The next Amy Finley.

Its what I use for corned beef. Cooked SV its tender and cheaper than brisket. Less fatty too.

Big topic and great questions. I'm aware of no one book that fits your bill. Tom Collicchio's "Think like a chef" is worthwhile. Likewise James Beard's "theory and practice of cooking", Bittman's "How to cook everything", & CIAs texts all address parts of your question. I guess if there was one book, it would be Bittman.

Italian sausage, red bell peppers, eggs, ground beef, Redpack diced tomatoes, garlic, cream, parm

American, Western European (Italian> French > German), Chinese, Japanese mainly, whether cooking in or eating out.

I'm not sure that the clip would hold on to a pot with a big lip on it. Anova had a screw clamp.

I'm surprised that the Modernist people didn't fund it. <br /><br />SV needs compact cheap non gadgety sv units to become widespread. This ought to do well

SV of a whole turkey would be a problem as far as I can see. Dark meat takes one temp, white another.

Shola lilkes it. http://www.studiokitchen.com/studio-kitchen/anova-immersion-circulator Not sure if it is a paid endorsement, but I think he's an honest guy.

So then you always tip at Burger King.

How much does one tip on water?

Seems to me from this discussion that curry is an almost meaningless term because of the diversity of preparations.

I've had Kobe beef at a top restaurant(lots of sake...I don't remember the name) in Japan. I assume it was the good stuff. To me, it was unpleasantly fatty and lacked a firm beefy bite. I was surprised.

I'm no fan of Kobe or Wagyu. Tastes like the fatty stuff I cut off of steak. Texture isn't like beef either. Nope. I don't like it one bit.

Never. You'd not tip at a hardware store for the same service.

I'm out on that one. Statute of limitations isn't up yet.

You drank Lemon Gin as a child?

And while not apparently anyone's complaint here, there is also the time when you were a child, ate something, became violently ill (which may or may not have been the food's fault) and have never eaten it since, due to the power of the negative memory. Don't almost all of us harbor at least one of those? Reese's Cups....BARF!