gfweb

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.

I'd dust with spice after frying.

If somebody hangs up a shingle and says that they are a lawyer, but has no JD, are they really a lawyer? My inclination is to say that anybody can call themselves anything that they want, but that doesn't make them legitimate. The problem is deciding who decides what constitutes legitimacy and on what grounds.

I find chowhound helpful. There's a lot of promotional crap that sneaks on but I find it easy to filter that out.

Just two of us this year, so it was a low effort dinner. NY strip steaks, onion and fennel gratin, and deviled eggs (not because they go with the menu, but because its Easter)

well done, Munch.

generic upscale shopping center...no help

I think those are hush puppies, darlin'. That doesn't look like NC slaw. Though if it's homemade it could be. Hmmm. Good strawberries - farther south than NC, too, I'd think. Maybe even north Florida? They like to pretend that they are southerners . I'm used to plumper hush puppies. These look like hush kittens to me.

Yup. 1) The owner wants a 10% reduction on foodcost, pronto. Give me 3 suggestions on how to lower it quickly 2) You see one of your staff walking stiff-legged and quickly out the door to the parking lot to "check up on his car". What do you do immediatly? 3) You walk into the walk-in cooler and notice it is warm. What is the first thing you check? The second? If you need to call for repairs, what information do you give out? Oh,and by the way, what does a refrigeration guy cost per hour and are there any other costs or fees involved with the visit? Like I said, a Chef is judged by how well s/he manages the resources given to him. There are many resources, but the big 4 are: Money, time, labour, ingredients. Those who can't manage them get shown the door pretty darn fast. That's a Chef. A cook, cooks. Am I making any sense here?????????????????????????????????????????????????????????? Ok. I'll guess first. 1. Scrimp on employee meal, cut scallops in half on the apps, decrease portion sizes in general 2. Get t he steaks out of his pants and fire his ass. 3. Temp and circuit breaker. Uh make and model?

Pork,fried pickles and Cheerwine could be GA too. Note the lack of an NC BBQ sauce.

Interesting article. I'm not upset about giving chickens prozac, but the antibiotics really annoy the heck out of me. http://www.nytimes.com/2012/04/05/opinion/kristof-arsenic-in-our-chicken.html?_r=1&src=tp

Even without references, I suspect that dcarch is right. Choice of parent has more to do with longevity than choice of diet. Not that diet can't improve things, but if longevity is the goal then genes rule. No I don't have references.

shark jumped http://eater.com/archives/2012/04/04/colbert-colbologizes-for-transgendered-pink-slime-joke.php

Here's a link to what FDA says can be added to food. I'm actually a little relieved, it doesn't look too bad. But remember pink slime fits into the approved list. http://www.fsis.usda.gov/Fact_Sheets/Additives_in_Meat_&_Poultry_Products/index.asp

This figure illustrates the danger of assuming correlation implies causality. http://boingboing.net/2009/11/11/graph-compares-rock.html

I agree. Philosophically, organic is nice but based on the facts I've seen its hard to say the benefits of organic foods have come close to being proven. I understand the arguments and some make sense, but lots of things that make sense turn out to be untrue ( see: leeches for infections...flat earth...searing seals in juices). On the other hand, you only have one life and you need to do what you think is best (in the absence of data to the contrary).