gfweb

$200K for a whole TV series promoting the city seems like a bargain to me. Return oughta be huge

The whole field of bioethics is an interesting one. It is a recent invention with no intellectual history compared to other fields like philosophy and religion...the groups that used to be entrusted with analysis of ethical behavior. I'm not sure what bioethicists actually contribute other than a ready quote for journalists trying to fill out a story. In Philly, no medical controversy is complete with out comment from a couple of these guys who basically have spent a career publicly reinforcing the Golden Rule.

Nice thought experiment, but in real life the fowl would get all beat-up from routine trauma that would go un-felt.

Bourdain is way too full of himself. eater.com:archives:2013:05:14:bourdain-8 I think it'd be nice if he agrees to support that training restaurant in NOLA out of his own substantial resources.

Tom and Jerry the cartoon? No. According to google... http://etsyvintageelite.blogspot.com/2012/06/fire-king-king-of-vintage-premium.html "Tom and Jerry HistoryI was intrigued by the Tom and Jerry line which actually wasn't from the cartoon series; but rather taken from a British stage play called Tom and Jerry or Life in London. According to one article the author came up with the idea of adding brandy to eggnog and calling it a 'Tom and Jerry' to promote the play. Tom and Jerry punch bowl sets can be found for sale around the holidays"

Good points. Welcome Monte.

The gravelly texture makes the diagnosis...it was a rock shrimp!

Looks lovely! But why the SV step? A pounded filet ought to cook in the time it takes the crust to brown.

Wow that was quick! Thanks!

I haven't a clue. Not a word of writing on it either.

HAAA! Spot on;) Slate.com is one of the most respected on-line magazines around. Your generalized accusation is without merit. Perhaps you disagree with its liberal bent, and your curling your lip at that makes you say stuff like that. Slate.com is respected? Not by the thoughtful. It is one step above Drudge Report and far below even Grantland in serious intent. Regardless of its political bent, Slate.com is sloppy journalism more intent on sensationalism and page-views than insightful analysis.

Foodie is the culinary equivalent of "hipster".

The whole anti-oxidant/superfood thing is hyped way beyond the data. The fact is that no well-done study in people has shown that anti-oxidants do anything to improve health. Several have shown no effect. A shame. Its a nice idea. The body has a zillion anti-oxidant systems of its own that work quite well or we wouldn't survive very long. Unfortunately Dr Oz and his ilk never mention that all the anti-oxidant stuff they pitch is completely unproven to work in people. So having said that, I'd say eat the chocolate in moderation unless you want to get fat or like high blood sugar.

Goes good with the poutine, I guess.

You might somehow put it in an egg roll wrapper. Hot Browns are gonna be messy.

Makers for mixing. Woodford for sipping. Or Pappy if you can get it.

I'd consider units made for tailgating. I think Cabellas has a selection.<br /><br />Spent coal disposal might be an issue. Would gas be better ?

Me too. One oven is now full of pots.

Weasels

They are $140 off at Chefs.com http://www.chefscatalog.com/brand/breville.aspx?sourcecode=DW4EM9155&scommand=page&qstateid=9e312ee7-9a37-4f7f-96fa-a49f663c9d38&sp=1&re=

Ditto that. The food at CBP is pretty good. Beer is better. So is the baseball.

I have the Microplane adjustable mandoline. It doesn't have inserts for ripple cuts etc, just a fixed movable blade. About $40. I'm happy with it. http://bestmandoline.com/microplane-47001/

Southwestern isn't Mexican. Flay and Miler are Southwestern cooks, even though Flay is a NYC guy. I think Southwestern is more adaptable to "upscale" than traditional Mexican. Not looking for a fight here, just my opinion. Kennedy/Bayless is indeed the real deal for Mexican.

Nah.

Voodoo indeed. Good grief. The less you know the more you can believe. But hats off to the bartender for a great gimmick.