gfweb

McGee has a nice dig or two at Bittman in that article. I like that.

My personal studies reveal big differences in the effect of granule size when the salt is placed on food immediately prior to serving. Big granule = big salty bursts. Nice on a steak. But other than that (and assuming that the salt isn't smoked or truffled or something) salt is salt.

I recently had a fine meal at Bar Americaine. Flay ain't dead yet. But he may be spread thinner than he should be. I'd bet that he has relatively little to do w his Burger places

Georges Perrier. Sadly.

So then ketchup does qualify as a vegetable source! Ruhlman is kind of a numbnut at times.

I make a nice onion/fennel gratin. 2:1 sliced fennel/onion ratio, half tsp dijon, cream, salt, cover with toasted panko that is mixed 2:1 with parmesan after 25 min at 375 and cook for another 10 min. PC Onion + marmalade is brilliant.

I like this cut for corned beef because it is lean. I'll give it a load of flavor with the corning spices so the loss of fat flavor is not problem for me. Cooking SV x two days works great in this application.It ends up tender and flavorful and moist enough.

I know nothing about growing grapes or log homes, but I do know a lot about science. When you have multiple variables in an experiment, but study only one, then you have an experiment guaranteed to give uninterpretable results. There may be something to the lunar stuff, but whether trout feeding periods or log homes, I've never seen a truly well designed study of a lunar influence on anything but tides. So who knows what's actually true? Natural wine sounds like it would have a philosophical appeal to some, but turning back to clock to less well-controlled conditions almost guarantees a less reproducible product. If unreliable and often inferior results are worth the philosophical advantage then it might be a viable product. But I doubt it.

What is the premise of natural wine? How's it differ from "organic"

The more alkaline the liquid the harder it is on skin. If you have a tendency to eczema, psoriasis or dry skin that would magnify the problem. I'd check with a doc if its a big issue for you.

Single serve coffee makers. Cons...Makes an expensive cup of coffee. Lots of waste in used containers. Have to wait for each cup to brew. Pros...you can get some disgusting sweet hazelnut maple-raspberry flavors that don't taste anything like coffee.

Fly well. For airport eats try Stinger Rays. Lots of fried goodness to get you ready to fly home.

All true, but that still doesn't explain SlimJims

One more argument against pre-made sushi rolls. http://hosted.ap.org/dynamic/stories/U/US_TAINTED_TUNA?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT

There are a couple. They looked so sketchy that I've stayed away.

Velveeta/Whiz is modernist cuisine. Cheese processed to make it behave. Critical for cheesesteaks (Whiz) and vital for queso (velveeta) for teenager's parties.

Da kitchen is it. A classic plate lunch place.

The local plate lunch places that you read about do nothing for me. Fatty carby and unappealing, but authentic I suppose. Probably worth a try once. Maui taco chain has nice fish tacos. There's a number of interesting places in Lahaina but that can be a schlep. Perhaps spending an afternoon there followed by dinner.

Sarentos is a nice place between wailea and kehei. On the beach. Continental food. Sensei is a Japanese place that locals regard highly. To me its just average which isn't bad. There is s merriman's at the rrwailea gold golf course. Good food. The wailea blue course has an Irish pub w good food in that vein. Pacopacohumaa or something like that at Grand Wailea has good fish as does Nick s at another hotel in Wailea. Nick's is better.

$2 /word and newspapers were doing just fine fifteen years ago, even paying those rates! Now those newspaper profits and employee salaries are poured into Google. There has been a lot of grousing about Walmart and its like destroying small towns etc. When I consider the Google effect it seems to dwarf Walmart in terms of effect on society. We've lost good writing and serious journalism and jobs in exchange for the ability to find the 1957 Phillies roster in less than a second. Economics and innovation can be brutal.

Looking at it from a different angle... PopTarts, SlimJims

Hushpuppies are fried cornmeal/flour dough leavened with baking soda. Anything fried is good but having said that hps are just ok to me. Kind of bland. But then again I'm a Yankee.

A logical approach. But then you look at the ethics of "legitimate" journalists, like Murdoch's crew in England...

In my goyishe mind I associate kosher food with Eastern Europe/Russia...Sephardic cookery is an obvious exception of course... but anyway I don't think I ever saw a fine dining Eastern Europe restaurant kosher or otherwise. Anything in NYC that fits that bill?

I like the idea of a key. Just be sure to make about 10 copies and put it on a gigantic fob that wont fit in a pocket.