gfweb

Yes. This one or the one with Fabio et al.

I tend to corn my own. Its very easy and you can adjust flavor to your taste. Just dry rub with appropriate spices/pink salt/salt...let sit in fridge for a few days...then soak and rinse to desalt a bit and then SV with more spice rubbed on.

More expensive than your range, but the Breville Smart Oven is the most used appliance we have. Just a bit bigger than a toaster oven, it can handle a 1/4 sheet pan and a decent-sized baking dish. Toasts fine, broils great,heats fast. Just a great unit.

If I had won, and things were going well, I wouldn't have the time or the risk tolerance for a second go-around.

Some people think that Bittman hasn't really read the original article http://scienceblogs.com/denialism/2013/02/28/no-its-not-the-sugar-bittman-and-motherjones-have-overinterpreted-another-study/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+ScienceblogsChannelMedicineHealth+(ScienceBlogs+Channel+:+Medicine+&+Health) This sort of media misreading of studies is commonplace. The narrative that the writer has in his head is what counts to him/her, not the actual facts. Studies are interpreted to fit their presuppositions, not according to what they actually say. It is as though science must be made to support the writer's point of view, as opposed to the writer's point of view being driven by the scientific evidence. The problem is compounded by the scientific ignorance of most journalists who don't understand statistics and the inherent limitations in experiments and surveys. A recent obit of C.Everett Koop highlighted how rare it is for a public figure to be data-driven rather than agenda-driven. Koop astounded political foes by sticking with the data rather than his political presuppositions regarding HIV and abortion. He was a heroic figure in a situation that was otherwise lacking in principled public servants.

White Castle!

I just went to the Lunchables website, and randomly picked the "Light Bologna and American Cracker Stacker" box that has no drink. 320 Calories of which HALF are fat calories. 50% of calories from fat isn't good nutritionally.I happen to be a devotee of the South Beach Diet so I am not fat-phobic - but I am very conscience of what the major source of those fats are. I also pay attention to the balance between fats, protein, and carbs. Also addressing the busy parent syndrome excuse: When we were raising our daughters we both worked (still do) and still prepared real food that we cooked. They got a fast food meal about once a week. And we ate dinner together - it was a priority. I just went and looked at one of the meals with water. The ones that come with water ALSO come with a Kool-aid packet to add to the water. That makes it sugar water in the end. A 320 cal lunch is probably less than what most of us get from our sweetened coffee during the course of the day and certainly is less than the typical lunch. Yes 50% was fat, but 50% of a fairly small lunch is still a fairly small amount of fat. Do school lunches do as well? I doubt it. Not that I'm a defender of Lunchables, but come on, a slice of pizza is worse, a couple hot dogs are worse. Kids ain't vegans.

How much sodium, sugar and fat do you think are in the ones you remember? We can always think of worse stuff to feed kids - Bud Light has already been mentioned! Have you been talking to your mayor? What should a kid eat for lunch if not a sandwich and a cookie? Does giving him PB&J constitute child abuse?

The Lunchables that I remember aren't so bad nutritionally. Crackers, lunchmeat, cheese, some fruit maybe, a cookie?...sort of a deconstructed bag lunch. They are expensive for what you get, but not the horror that has been implied. I can think of worse things to feed a kid.

Cooks Illustrated answered the last question. They found that jarred minced garlic didn't taste the same as fresh minced when raw, but cooked they were equivalent.

Can't blame evil food companies completely. They are just exploiting out taste for junk. Its a lot like TV which is filled with crap, but only because people like crappy TV and make a point to watch it. Unfortunately, eating habits seem to be learned young and carried through life.

Don't forget that the USDA has been more than complicit in promoting a carb rich, high calorie food pyramid.

Yeah me too. Seems bitchy...arbitrary in her comments.

You'd think that Michelle Bernstein would hire somebody to sweep her sidewalk.

Restaurant stoves have more heat than most home hoods can handle I've been told.

Hmmm. I seem to recall a Top Chef cook who had albumin on his/her salmon a few seasons back. Fortunately I was not asked to pack my knives etc by my wife.

Tonight I poached some Scottish salmon filets on a bed of mirepoix. Just barely simmering...as I've done many times...but this time the filets sweated off some albumin as they cooked. They were cooked perfectly (just a little rare in the center..~108 F) but didn't look perfect with that scum in spots What happened? Did it get hot too quickly?

young hooligans

What you really mean is that "Asian" food [again, what does that mean?] is just "non-European" or "OTHER". I think the responses here have established the Eurocentrism prevalent here. Differences between shades of grey in European cuisines are readily grasped but everything else does appear (from the responses) to be just "OTHER". I suppose that is to be expected due to the backgrounds of those posting here (so far as I gather). Too bad. Over and out. Come on. Be nice. It isn't eurocentric to observe that there are different cooking styles around the world. Mexican differs from French which differs from Italian which differs from Polynesian which differs from Japanese and on and on. To say that a group of cuisines found in Asia are Asian food is a simple matter of logic and taxonomy. It is not saying that they are identical or even similar. You are putting those words in our mouths. By your standards the Sheldon is being eurocentric by calling his food asian.

Many are the battles fought over sweet versus unsweetened cornbread, as well. Both have their place, I think. But cakey cornbread is an abomination in the sight of God.

You don't have to say all asian food is the same to agree that there are dishes that are clearly Asian and others that aren't. Sheldon cooked a variety of different dishes that he recognized as Asian. And I believe we did too. It wasn't defined by geography, it was defined by a cooking style. Asian food is perhaps like pornography, hard to define but you know it when you see it. Pan-European wouldn't offend, but it wouldn't be as useful in marketing as Pan Asian seems to be. If I'm a chef who wants to serve sushi and pad thai then I'm not going to call my place Japanese and miss the pad Thai eaters...and vice versa. So what clearly isn't Asian? French mother sauces...Italian style tomato sauces... refried beans... cornbread...using cheese in anything...

Sweet. We have an ancient Vulcan that has seen better days, but it still cooks well even though it is a bit banged-up. I dare not look to see what NXRs cost...

Uggh. DD coffee is as bad as Starbucks.

Eh the UN can define anything it wants by any criteria....tectonic plates if they want. But culturally, Arab is not Asian. We can all elaborate the differences in the cuisines.

I wonder how well a veteran chef would perform if he strayed from his specialty (s). Would Tom do Asian or Caribbean with any skill? Doubt it. Why do they expect this of these younger guys?