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My son just had Paula Deen's son 's show on briefly. He said that the son mentioned his mother and her name was half censored. "____a Deen" was what was broadcast. Either a random glitch or she has become a non-person on FN. If FN really did that they are just adding to her mystique. She'll have her own channel by the time the dust settles.

I bet her audience doesn't give a hoot about all this other than the fact that people are persecuting Paula.

I have to think food network wanted to be rid of her and took advantage of an opportunity. <br /><br />Re her offense...whether or not you see it as serious , the fact that she was stupid enough to let it happen is damning. She cannot be very bright esp after the twitter-wrath that followed her pharma adventure.<br />

Given that this is John Kerry's seat, I've been trying to get a Heinz/Swiftboat theme going for you. But the well is dry.

I've noticed a variation in BK meat quality. In DE its not great ...in UT it is juicy and tasty. Suppliers make all the difference. McD is never good in my experience.

So you see our point. Certification may be accepted, but it availeth little.

The metric system comes straight from the Kremlin. You still haven't answered how taking a written test is the measure of a cook's skill. The test measures something related to cooking, but not cooking itself. One can create levels of certification but they don't usually mean much. I point again to medicine where both the jackasses and the good ones are board certified.

Certification in practice is just another way for the government (or whoever certifies you) to reach into your pocket for periodic fees for "re-certification". Good training is vital but certification unfortunately accomplishes nothing.

The problem with certification is that it uses criteria that are testable but not necessarily related to ability/competence. Doctors, for example, are board certified right out of training when their experience is the least they will ever have. Good old fashioned subjective grading after observation is what's needed to determine who is any good, but in our litigious culture that would never fly.

If you don't order your burgers rare, it doesn't cause you any risk if someone else does... so a rule like that doesn't really benefit you in any way and not having that rule doesn't harm you in any way. I think it means Westminster Council are clamping down on food businesses selling their burgers rare (or undercooked) to all of their customers (if they have asked for their burger rare or not). I am afraid that food businesses can cut energy costs by cooking their food to a lower temperature for a shorter period of time. Some people put profits ahead of public health. I fully support Westminster's stance on this and hope other councils follow their example. In general the grill/flattop is on and using energy whether or not there is a burger cooking on it.

Oh yeah! More stuff is not better. Similar things can be said for pizza and burgers to a certain degree.

Border Cafe, a southwestern chain , doesn't serve dessert. Not even a scoop of ice cream. They turn down the extra sales for some reason. <br /><br />Is the idea that they can then turn the table faster to make more money ? Or that by the time dessert rolls around all the drinking is done and that's where the money is?

Tell that to the locals. It is almost impossible to find round bottom woks here in China any more. Flat bottomed woks are everywhere. The reason? Not electric hobs. I don't think they exist. No, it's portable induction cookers which have become ubiquitous in domestic situations. (It's also worth noting that there is a big difference between restaurant wok cookery and domestic wok cookery. I have never met anyone in China with a separate, high powered wok burner in the back yard, as so many people in the west seem to think is mandatory.) Ha! I've always suspected this. Just another example of the Food Media/Industrial complex selling us on the necessity of un-necessary stuff.

Dear Nasi_Campur I think my English is not good enough to understand the meaning of your message. What do you mean ? Thank you. This was a sarcastic remark. Nasi appears to dislike electric ranges (as do I).

The dark ones are the only good Wise chips in the bag. Herr's rules.

Why not ask them how they do it?

We live in the country and cook on LP. Its fine.

Pretty stuff! There's veg in there I'd never use in a week though ...and ones that i'd need more of eg potatoes. Do you end up with a lot of surplus?

I'm with you. Gail>>Padma She does dress funny sometimes though.

Carbohydrates. I think we need to argue endlessly about putting ketchup on a hot dog.

To me the MC omelet looks like a pastry...or at least a dessert. It would be weird surprise to bite into it and find that that wasn't creme anglaise oozing out. Re using an omelette as a cooking test. Top Chef did it and the young turks turned out an embarrassing pile of merde. Might not be such a bad test after all. What good are you if you can plate sous vide fish with forceps but can't actually cook?

Both country and classic have their place for me. If sausage is present I like a little brown on the omelette.

That secret would be potato chips.

From what I see in restaurants, the kids' parents don't know how to use utensils either.

The weather has been cool. But the plant came from a market where I think it got some greenhouse sun. <br /><br />