gfweb

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.

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?