gfweb

http://www.nytimes.com/2012/07/04/dining/top-chefs-say-that-sometimes-only-supermarket-brands-will-do.html?pagewanted=all&_r=0 :-) Thanks for this excellent article. Really points out the nonsense at the heart of foodie-ism. As far as I'm concerned tasting good is all that counts. One can buy american cheese slices or jump through Modernist hoops to recreate it from scratch with artisinal badger milk...either way the same stuff.

Yeah. Don't BS them. You aren't fooling anyone. Just say "I screwed up I'm sorry". No BS explanations about the computer or the kitchen or whatever.

I bet buying the casserole pan is cheaper than the divorce. Think of the joy the loaf pan will give you.

Gin and diet tonic diet. Eat any non-carb you want and wash it down with at G+T. Everything tastes better.

here you go... http://www.ebay.com/itm/1-COPCO-LOAF-PAN-1-OVAL-CASSAROLE-BAKING-DISH-/151014677877?_trksid=p2050601.m2372&_trkparms=aid%3D111000%26algo%3DREC.CURRENT%26ao%3D1%26asc%3D250%26meid%3D6993458078493160582%26pid%3D100085%26prg%3D1112%26rk%3D1%26sd%3D151014677877%26%26clkid%3D6993459333171418570&_qi=RTM1303752

Scrapple is kind of like a haggis cake, but without the stomach and served too early for scotch.

Good eats! I grew up in SE PA with scrapple and fried mush (wouldn't call it anything foreign like "polenta") and never acquired a taste for it unless drenched in ketchup or maple syrup and fried crispy.

How about "Cakes that secretaries eat at their desks"

I know that everyone soaks their chips, but I think that this makes an acrid smoke. I tend to keep them dry and wrapped in foil with a few holes poked in it. I put that packet on the grill burner. A sweeter smoke.

Great suggestions, all. Thanks I've pureed in one of those superblenders boiled cauliflower, it is beautifully smooth, but as Scott says...too wet. I just roasted cauliflower and mashed it as far as a food processor would take it, and as Scott says...not the smooth consistency of MPs. A work in progress...

I'm wondering if some modernist can suggest a way to firm-up cauliflower puree so it doesn't slump on the plate. Adding potatoes is no good because this is for a low carb person.

Two days cooking. I usually do corned beef brisket , but have smoked it afterward for pastrami.

I usually do brisket at 140, occasionally lower.

You make a good point. He seems happy and that's something.

Hmm. Yet it seems from the various reports about the troubles that TA has that at least some owners think some bad reviews were from folks who had never stepped foot in their establishments, at least at the claimed times the reviews related to. Hmmm indeed. What's your point? That at least some of those reviewers might have LIED about having eaten/stayed at the place they reviewed. Of course that's possible. Duh. One always must consider that an on-line commenter might be FOS. Even on eG. Some eG commenters are unreliable, combative and FOS. But a reasonable person reads a reasonable review and acts accordingly.

Hmm. Yet it seems from the various reports about the troubles that TA has that at least some owners think some bad reviews were from folks who had never stepped foot in their establishments, at least at the claimed times the reviews related to. Hmmm indeed. What's your point?

The Beard awards seem like a PR driven circus. Still there are plenty of worthy nominees.

The Zagat/Google problem is that one cannot always tell what sort of a place is being reviewed. Is it a bistro that does mainly lunch business or Les Halles in NYC? Written reviews help with this.

Thanks, Holly. I hope it isn't an April Fool joke. Great stuff on there.

Tripadvisor is anal about reviewer identity, makes you swear that you've eaten/stayed at the place you review etc. I think its the most reliable of this unreliable group.

The problem with all of these crowd-sourced numerical reviews is that the reviewers have a huge selection bias. People who like Applebees will dine there and review it positively. Applebees can be reviewed as positively as the French Laundry, yet there is no comparison in reality. I guess I trust Tripadvisor the most, because at least there is a written review from which more can be learned.

Woof!

Thanks! Is the fennel otherwise cooked?

Tell me about the smoked fennel please.

Your step mom is kind. If you don't like lamb funk it ruins anything around it. I'm like her, lamb chops are OK, but a lamb shank is just not good to be around...recently had a potentially nice meal ruined for me because of a lamb shank to my left. You might think about seating and ventilation. I know it sounds crazy...