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Why does the value of an object have anything to do with whether taking it is theft? Sent from my Droid using Tapatalk

I know that but I think the distinction illustrates that it isn't sophistry to talk about a spectrum of culpability. The question that started all this was "is this within the spectrum of normal behavior or is it theft? " I think this question set up a false dichotomy and it is tangling up the duscussion. Some argue that it is theft and others that it is trivial. I'd say both are right.

That's a different issue than the one initially proposed. I suppose it would be theft of some sort if the cashier intended it to be. But brainless inefficiency isn't theft.

Come on now. If you take bags that aren't being used to carry produce it is stealing. You can set up situations where the store loses bags at the same produce:bag ratio but that's just sophistry and not addressing the real issue

Of course if you double bagged for strength and safety.... Sent from my Droid using Tapatalk

Of course it is theft. Trivial and inconsequential, but still theft. No amount of argumentation can change it from being so.

Its not that he's a guy its that he's a "dude". You need to read the revoltingly fawning link I referred to. Sent from my Droid using Tapatalk

Pork crudo is undesirable. I like pink but not bloody.

TOTALLY !! You just know he's preening into an off-camera mirror, admiring how studly he is. I think I remember a comment on top chef from one of the Voltagios who was judged harshly by TF. He dismissed him with a smirk as a TV chef.!

I went to Copia in Napa. It was a food/wine themed place funded by Mondavi. Big expensive new building, nice art, some displays, but pretty devoid of very much serious content. I think it folded.

Or just add salt till it tastes right.

Look at the sodium content in the bullion cube. Unless there are significant amounts of other Na sources that will tell you how much salt there is. Then go back to your chemistry text and find the molecular weight of Na and figure out how many moles of Na is present. Then take that number and multiply it by the MW of Cl. Add that product to the Na weight on the label and that will be the amount of sea salt (or any other fairly pure salt) to add back. I knew college chemistry would come in handy some day.

How's the texture of the mashed potatoes? I guess that you can't do the twice cooked method in the PC.

Unfortunately, Mary Ann Esposito, or shall I say mary ANN esPOSito, is still on in the LA basin, and apparently still producing new shows.....forever, I'm afraid. She's already been on since dirt was young, and shows no signs of going gently into that good night..... The show is "Ciao Italia" and it is dreadful, miserable, painful to watch. Did I mention it makes me twitch when I hear her voice....which is like the voice of your least favorite elementary school teacher. The one who treated you like a blithering idiot, even though you could understand the periodic tables in 3rd grade? THAT teacher. She comes on in the middle, the dead, smack middle of the block of cooking shows one of the local PBS stations in SoCal programs on Saturday afternoons. After the Martha show and before Lidia. Although I program my TV for the whole block, I walk the dogs while mary ANN esPOSito is....on....the....tele.....vis....ion. She is like fingernails dragging on a chalkboard to me, and her recipes suck. Plus, she's got helmet hair. She may not be the worst, I've not seen a lot of the ones who have been mentioned (and I rule Sandra Lee out as NOT being a cooking show, so she doesn't qualify....), but mary ANN esPOSito is right up there in the most annoying. YES! And Tyler Florence because he's a tool.

What is juicy lucy?

Oh yeah.He sucked.

Doesn't the burned molasses screw-up the non-stick?

Excellent points. The only sites that seem to never run out of fresh material are the celebrity gossip sites. Perhaps eG should start a celebrity chef stalker forum. Between Sandra Lee (and the other FNsters) and Bourdain it should be pretty busy.

Is it a noun or a verb or both? I'd say both. It is both a temp short of boiling and a method. Some of the issue is one of usage rather than strict definition As you say poaching and simmering are done at the same temperature, yet some foods are said to be poached and others simmered.

Apparently the new editor is a dude. http://www.wwd.com/media-news?module=tn#/article/media-news/the-dudes-abide-3615935?full=true Barf.

Exactly what I was talking about upthread. LOL

W-S is FOS.

Looks like a webpage designer did the layout. Perhaps an attempt to be hip ...which usually backfires.

I LOVE her and that show. Laura Calder is her name, and she rocks. Her show, the reruns of La Julia and "Chuck's Day Off" are about the only shows I watch on either FN or Cooking Channel any longer. Given that her show doesn't suck, I don't expect it to be around much longer. Especially if she doesn't learn to say "BAAAAAAM" or "YUMMMMMM-OH" or "MONEY". Sounds like I need to check out Chuck. Thanks.

Firecracker shrimp with a rocket salad.