gfweb

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).

I hope the tuna steaks are sushi grade.

A minor point....PhDs are quite legitimately called "Doctor". A PhD who insists on it is an ass of course, but so is an MD who insists. Agree w the rest of your post.

Ask where his resto is. Say you want to visit.

August is a must. John Besh's first, I think. Its great, serious NO-inflected food and pretty reasonably priced, esp at lunch when it is downright cheap. It is located behind the Windsor Court hotel near the casino.

I'd think onions sauteed without oil in the pan would cook slower as heat transfer would be reduced. Unless oil inhibits Maillard, which I haven't heard.

Yes, good advice is good advice but when it comes from some of these FN people it reminds me of something on the order of "Life advice from High School seniors ". It might be true but who told them to say that?

Yes. Its a self-promoting list with lots of fatuous advice from media-created "authorities" . I'm surprised that Rachel Rays advice to break the yolk wasn't in the top ten.

101. When watching Sandra Lee be sure to have a full pitcher of martinis.

I read the list imagining what @angryBobbyFlay's twitter feed would do with/to these tips. If you've never seen it, this post will make no sense at all.

The gravitation between two panes of glass has to be trivial compared to the above mentioned factors.