gfweb

Just opened a new box of Ziploc quart bags and they (SC Johnson, a Family Company) have made them out of thinner plastic. The box proudly says that they are giving you 30 bags for the price of 25. Thanks, SC Johnson (A Family Company) for making your product less useful for storage and for sous vide. Not sure I trust the bags anymore.

I think the standard "meritocratic" response to that is that the "less motivated" will become more motivated once they stop being able to feed their families. That would be the response; and up to a point, it is true.

The topic is shifting again, but ....without addressing whether unions shield slackers....the less motivated and able do need to work and feed their families too. A meritocracy only works for those with some merit. Govt jobs like the USPS are safe havens for many...which isn't to say that all or even many postmen are slackers and drunks. (I contend that this is still on topic since drinking...which occurs in restaurants... is being discussed)

My understanding is that pectin is responsible for crispness, not starch. A little vinegar in the water (which preserves pectin) if you preboil the potatoes will stiffen them up.

Dump the product. The world is full of cake recipes. You don't need the hassle and anxiety.

F to T is a lot of pretentious BS in my humble opinion. It all starts on a farm and it all ends up on a table...what's so gastronomicly special about eliminating a middleman? A day fresher maybe?

Institutionalized tipping of servers is, in an economic sense, a disruptive practice. It messes with economic forces, favors one class of worker (arguably the least skilled) over another, and allows owners to get away with gross underpayment of servers. A percentage system assumes that more and better service is given if I order Screaming Eagle than Thunderbird. Screwy. I can find nothing good in it.

I've eaten his food. It was good.

OMG. Sanitation nightmare indeed. I won't eat pot-lucks from people I know. I suppose it is safer than random unprotected sex,though.

Any suggestions?

Mission accomplished. Arancini turned out great when I used the arborio.

All the nutrition in an apple is in the peel? Who knew?

Actually I did try it at home last night. Yours looks better!

For mashed I cut in slices...bigger slices for russet than for the tougher yukon gold. I only add vinegar to those destined for potato salad which would be diced yukon golds.

Thanks Nick and Mjx. I was using long grain white rice, which the recipes said was OK. Clearly it wasn't. I'll get some arborio!

I've been following various seemingly legit recipes and have made nothing edible. The balls fall apart as I'm breading them and those that survive don't have a nice coating. Anyone have an idiot proof recipe?

When I was younger and had a bad case of testosterone poisoning, I wanted my steaks bloody. It was the manly thing to do. But about 15 years ago I started to get them medium to med rare because I found that they tasted better and weren't so damn chewy..

Oh there's the video!

Would a hot tub count as sous vide...

One can come up with all sorts of vehicles for food. I have heard that a naked woman is ideal for Japanese cooking. Seems to be the height of faddishness.

I'd consider that date a blessing. Imagine the horrors she would be capable of.

I'm sure that the specs are great...and it would look better on the counter than a beer cooler. But $180 better?

$200 for an insulated pot? No heating element or anything? You could do the same thing with a beer cooler, no?

Actually lunch for one. Just me and the dog today. Filet with mushroom sauce, fried onions and roasted sprouts.

So now you are anti-American? Knew it all along.