gfweb

A larger volume will certainly drop less in temp when food is added. I'm not sure it that it will be any slower than a smaller volume's change. Consider what would happen when two volumes of water of different temp are mixed. Will the speed of reaching the final temp differ depending on the relative size of the volumes? No. But the final temp will. There might be a difference in kinetics if a cool solid is added to hot water(Heat transfer is not intuitive for me) but the final temp will change less with the larger volume. Sent from my Droid using Tapatalk

If its like the one I was given its got a pretty wimpy flame. It was merde at brulee

I have to ask. Is cooking with dog the same as cooking with beef? Sent from my Droid using Tapatalk

How about lemongrass,dehydrated and powdered?

Reminds me of the furor when KrispyKreme moved North.

Are you my sister? A while ago I was making stock and tasted the meat on the bone after a few hours of roast and simmer. It was dry, tasteless and very familiar; a taste from my youth...Sunday dinner!

What do hosta shoots taste like? Sent from my Droid using Tapatalk

Feynman is/was fantastic. Brilliance combined with curiosity and enthusiasm. A good story teller too. Physics wasn't enough to keep his interest and he turned to reforming education in his later years. I think I've read all his popular stuff and there's not a bad book in the lot. Sent from my Droid using Tapatalk

She should first see a nutritionist recommended by her kidney doc. This isn't the place for amateur advice. If she gets a list of acceptable proteins and quantities then we might be able to help without doing harm. Sent from my Droid using Tapatalk

I like analog clocks. They look like a clock. Which is nice. Sent from my Droid using Tapatalk

On the mantlepiece Sent from my Droid using Tapatalk

Think of next iron chef as being like minor league baseball. Every team has a few good prospects but is mostly made up of guys with no chance who are kept around so the prospect will have somebody to play with. Sent from my Droid using Tapatalk

I have. The reservationist said she would be sure to pass it on. Lol. Sent from my Droid using Tapatalk

If I were a newspaper food writer this thread would be my next column. Sent from my Droid using Tapatalk

Doing something feels better than doing nothing. Feeding someone is just about all one can do in those situations.

I am so tired of opening a restaurant's website and having stupid music blare out while an involved webpage downloads for 30 seconds. Its particularly annoying if I'm at work. I am tired of having to open an adobe or word file just to see the frigging menu. I want to click on "dinner menu" and have it pop up like any normal website. I am tired of restaurant sites that aren't mobile-friendly. At least half of my web time is on an android phone, even more when I'm traveling, and most restaurant websites are inaccessible. Why do restaurants have these crappy webpages?

Me too. Breyers used to be a cherished Philly brand. Now its just another Unilever thing. Might as well be shampoo or toothpaste. I don't care if it tastes good. Sent from my Droid using Tapatalk

If you use a laser, and I'm all for it, you will likely need some cooling. Cutting lasers eg CO2 lasers generate a lot of heat. You might partially cook the egg. Sent from my Droid using Tapatalk

Yum. How much Sriracha?

Whiskey? Dish sounds tasty. What's the recipe?

This brings up the whole issue of misnamed dishes. Eg a Turkey Reuben that has no kraut Russian or Swiss. Nothing reubenish about it. Sent from my Droid using Tapatalk

I must say, I agree with lancastermike on this one. Like most TV cooks, she is both about image and food, and like most people who have to generate astonishing amounts of content for her various media outlets, she probably takes shortcuts and makes dumb decisions. But she's quite open about those gaffes, and she has been adamant in her career that she's not a chef. I think that the haters don't like her cutesy "Yummo" thing, but, if you can get by that, I can't see why she generates so much agita. Perhaps she's a symbol of something or other..... I think you both nailed it. It isn't what she cooks, its the schtick that gets really tiresome. Having said that, I don't despise her at all. I think some people really like to have someone who is considered OK to hate. She is convenient in that respect.

I have read that many quite respectable restaurants use chicken stock for almost everything these days. Of course one can define respectable in many ways...

Agreed. But at least it is a timeless color. It will never go the way of mustard or avocado colored appliances.

I am impressed with the small portions everybody eats. I wish I could do that.