gfweb

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.

So there's 350lbs of atmospheric pressure? Doesn't sound right.

That glass plate analogy doesn't sound right. Atmospheric pressure holds them together? Or is water just forming a layer that smooths surface irregularities in the glass and because of cohesion makes separation difficult? Of course I was never any good in physics.

Could've also been certain bacteria that make ammonia. There's quite a few ammonia producers out there. Many are part of our bowel flora.

I've used regular zip locs for 48 hrs with no problems

Never done it with mustard greens but I have sauteed a number of harder parts of greens in butter. I do it till they get brown...almost black ...and they become sweet and nutty in flavor. Works great w romaine.

The problem here is that we assume that stirring is needed (I'd be surprised if it isn't better stirred) or that stones are best, because it makes sense and its a long held truth. But so was "searing to keep in juices" which is now clearly debunked. The only way to know what true in these situations is to test. Old assumptions are often wrong. My bet is that in home ovens that don't get up to 700deg,a stone is the better choice.

Clearly testing is required. This discussion is filled with logical thoughts and observations about the relative merits of pans and stones. The only thing missing is actually testing the two side by side (with and without convection?) and seeing whether the superior heat conduction of a stone is actually important.

The other issue would be time to cook if the ribs are all lumped together in the bag. That would make them effectively thicker cuts and would need longer cooking time.

Yes, Wikipedia is a terrible reference and I was lazy in not getting a primary reference out of medline, but Wikipedia has the great advantage of being written in everyday English and is much more accessible to the average reader on eG.

Heat does destroy most (including botulinum toxin), if not all bacterial toxins; the cdc.gov site (hardly casual about foodborne illenss; e.g it recommends throughly cooking sprouts) adresses the prevention of foodborne illness, both briefly, in their overviews (www.cdc.gov/foodsafety/diseases/) and in individual monographs, also available on their site. The thing is, just getting things hot doesn't do the trick: You need to keep a rolling boil for a decent chunk of time to be reasonably certain. And if something looks dodgy, it isn't worth taking chances. I buy as few tinned/preserved/vacuum-packed things as possible, and use them immediately. Then, if something looks like it's gone to hell, I go back to the shop with it (yeh, they love me), I've still got the receipt. The statement that heat does not destroy all food poisoning toxins is correct. http://en.wikipedia.org/wiki/Heat-stable_enterotoxin

Cooking doesn't destroy all food poisoning toxins

IIRC all clostridia stink. The cited CDC website even says food can smell funny w C. botulinum. I could of course be wrong.

I don't think that it is true that C.botulinum is odorless. Anaerobes can't completely metabolize carbohydrate and make a lot of smelly fatty acids as byproducts. But it is certainly true that no smell doesn't equal "safe".