gfweb

Here is OSHAs noise reg. It wouldn't surprise me if many restaurants exceed it. https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=standards&p_id=9735

Cycling is the rule with electric broilers, I believe.

I've been considering an All-Clad nonstick skillet, but the reviews I read about the model I want (14-inch) have not been favorable, with complaints about the surface chipping or peeling. I may just go with a substantially less expensive Calphalon model. One thing I noticed about the stainless interior on some recent All-Clad pots is that the stainless steel was not as smooth as my earlier pots. There were what appeared to be machining marks across the surface. This was on several items I looked at in Bed Bath Beyond. I have had the calphalon non stick 10 and 12" pans for years... which are fine. I give them light use though. FWIW a recent SS Calphalon had to be sent back to amazon because the thing was convex on the bottom. Not a little, a lot. I bought an Allclad instead.

Apparently in NYC, noise is a goal and not an accident. I can believe it, some recent meals I've had there have been painfully loud. Jet engine loud. So loud that one must literally shout to be heard. This is desirable? Maybe Bloomberg should stop harassing soda drinkers and get working on an actual problem. http://www.grubstreet.com/2013/07/adam-platt-on-loud-restaurants.html

Agreed. The older stuff seems better. I am waiting for some AllClad maven to say that nothing has changed. Until then, I will believe that it has.

Now how about @AngryBobbyFlay? Who has recently resurfaced, but without the same mordant wit.

I lean toward candied pecans. You can make them as sweet/spicy/savory as you want to fit the dish. Put 'em on whole or crumbled. Dried cranberries or some more Southwestern berry/fruit is a thought too.

We had problems years ago. Now all grains and flour are frozen for a few days and then put in sealed containers. Works perfectly as the little buggers larvae come in with the food mostly.

Jeffery Steingarten (i think it was him) tested organic/free range eggs vs supermarket in proper blinded fashion...no difference detected. Of course that conclusion applies only to the eggs he tested and cannot be universalized.

Maybe a pressure cooker would speed things up.

Considering the amount of bugs permitted to be in vegetables (by FDA standards), I'm not sure any vegan is actually eating what they preach.

Reflecting on this thread, I've realized I don't know anyone who is a vegetarian/vegan since I was in college. Mom would be proud.

A NYT article from a few days ago, sorry I can't figure out which one now, stated that she flat out did not prep for the deposition because she assumed the case was going to be dismissed. This seems a tad arrogant to me, either that, or her lawyers aren't very good. We already know she's an idiot.

Why does this dopey affair get so much attention? I think its because righteous indignation feels good and there are people who are addicted to it. Sad.

I was raised by a Old Kentucky Boy, born in 1920 who was a racist and used those words... nope discrimination did not enter my mind cause I knew from early on it was wrong, cause I saw my Dad looking like an ass.It is a mistake to assume that your personal experience is generalizable. Your experience has no more weight than Prasantrin's, and FWIW I have a hard time believing that your thoughts are always above reproach.

The big difference between what she said and he said is that she intended neither to mock nor offend and he most certainly did. Her unthinking racism may be the more shocking because she seems to take it as a normal point of view. The other issue of course is that matters involving race are more sensitive than those involving vegans.

Right.

Or Bar Tender's Friend.

I've always been disgusted by her and her food, but I suspect that the media/internet frenzy has blown things out of proportion. She's probably getting screwed. Having said that, I won't miss her. She's like A-rod, underperforming and overpriced. FN I'm sure wants to bring in a rookie that costs less and took advantage of the brouhaha to trim the roster.

Peaches from our trees. Wild blackberries.

Here's the menu. http://www.ladyandsons.com/index.php/menu/dinner/ It looks like pretty standard GA coastal stuff. Might be very good even.

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.