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I sampled TJs wine country chicken salad a couple days ago. It was very good indeed!

Its so frigging hot, tap water has a head. Sent from my Droid using Tapatalk 2

What are you pledging?

Here's my favorite recipe. Applewood smoked turkey breast cooked sous vide and fine diced Just enough mayo (Hellman's) Red seedless grapes fine sliced (enough so that every forkful has some grape) liberal dusting of chipotle powder Salt and pepper. Let sit in fridge for an hour or two Top with chopped candied/spiced pecans. Top that!

Lots of ignorance! But that applies to almost everything. People think that they know way more than they actually do. The average person who has never studied a subject truly deeply has no idea of the depth of knowledge in most areas. They do not know what they don't know and are arrogant in their ignorance. But in any event, bless their hearts.

The world is full of spores. Not a pleasant thought, but true. The stuff growing on veg is of minimal ability to infect people so no worry there.

I want to like Alton but he acts like such a putz.

Depends on definitions I guess. He was a music video director IIRC who went to cooking school with the goal of doing educational food TV.

That's the one. I liked the recipe in Charcuterie, too, it's definitely good: but the MC is... well, unbelievable. So what's the MC recipe's unique points?

I don't think a measured review of how the place treated you is lacking class. Its all in how you do it. I would contend that people oughta know.

I have cooked venison loin SV using the times findable here on eG, given it a quick sear,and served it with a cranberry infused beef demiglace. Really delicious.

I'm an eater, not a chef. This guy made the classic error of asking a question that he didn't want to hear the answer to. Too bad for him. Honest feedback is helpful esp from a repeat customer. Assuming you were as civil as you seem, you couldn't have been out of line. I would say that his snotty response should earn him an outing on Yelp or Trip Advisor. I'm not a fan of revenge reviews, but this creep has crossed a line of decency. Its nice that he's the owner too...innocents will be spared in this case.

University "technology transfer" lawyers are usually completely out of control; at least the ones that I've had the pleasure dealing with. Sounds like it would be a tough patent to defend.

2 yolks, 1.5 cup peanut oil, 1 tsp dijon, 1tbsp vinegar, salt... in a blender

I grew up in miracle whip house. It was a modern advance and, in some ill defined way, healthful. I like it in devilled eggs ok and I can taste it in certain pot luck dishes. Now that I know what it is, I have tasted Durkees in stuff too.

Like Chris, I am a thrifty sod and can't happily make a cup of mayo when I need two tbsp. Hellman's is my usual and I will readily modify it with sriracha, chipotle, adobo, garlic, lime etc on an as needed basis. With modifications it approaches home-made.

So what mayo recipes do we all use?

Anybody have a picture?

Never had a Wendy Burger I liked. I wonder if meat varies around the country. The Wendy meat here is crappy.<br /><br />For BK I do a double whopper with cheese no pickle no onion, or a double Stacker. Stackers seem to vary a lot in reproducibility whereas the whopper is the same time after time.<br /><br />Hardees I see rarely and it always surprises me by being so tasty. <br /><br />I forgot Jack in the box. Its in my bottom tier. So is Crystal.

My ranking... Five guys Hardees Burger king Whataburger (Big gap) Bobs Big Boy Wendy's Sonic McDs

What's in the biscuit and baking mix?

better yet, a savory cotton candy taco

Held over by popular demand!

I agree RE Bertuccis, a northeast chain. Reliably good pizza but the rest of their menu isn't great. Pasta is mushy and chicken dishes are similarly overcooked.

Natural selection is in progress.