gfweb
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Posts posted by gfweb
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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...
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Agreed. But at least it is a timeless color. It will never go the way of mustard or avocado colored appliances.
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I am impressed with the small portions everybody eats. I wish I could do that.
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Shola is going to have a series on the home Combi oven starting today. http://studiokitchen.typepad.com/
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Is Jamie Oliver considered controversial? In what way?
I think it's in the poking his nose in other people's business way.
I have wondered why he doesn't reform the school foods of his own country before tackling those in the US. I smell a marketing ploy.
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I'm not a chemist, but Nitrate is slowly converted to nitrite in the presence of bacterial fermentation (usually lactobacillus or similar). Nitrite is then converted to Nitric Oxide. Nitrite is a relatively fast acting agent, and nitrate is a slow acting agent dependant on conversion by bacterial action.
Here is a Website that explains it a bit more.
Edited to add: Nitrates in the presence of high heat (frying for instance) can form nitrosamines, considered to be carcinogenic. That's why they're not used in bacon.
HTH,
Larry
Edited to remove extraneous characters and for grammar
Excellent website! Thanks.
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They aren't hurting mom and pop pharmacies. Walgreens and their ilk took care of them.already.
Walmart is giving Walgreens a dose of it's own medicine. High time too, they have raked it in for too long by overcharging for dirt cheap generics.
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Walmart is a mixed blessing. They destroy small towns by building out of the city's tax range and out- compete the mom and pop stores that are the anchor of those towns.
Just when I'm really ready to hate them they expose the greed/fraud of chain pharmacies and charge $4 for a months worth of many critical generic drugs.
I think Walmart is both the best and worst outcome of free market economics.
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How is Ray Ray controversial? She makes oceans of money, is a rather typical version of the "food star" phenomenon, and admits she's no chef.
RR is controversial in the gossip rags at the checkout counter.
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I would never criticize you for picking a clown, Honkman.
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Containers for what? I don't like the idea of reused containers for deli stuff. Who know what gets transferred from some guy's unclean container to the serving spoon and then to the cole slaw?
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Alice Waters. The perfect controversy mix of smug preachiness, being largely FOS, and having devoted followers/press who think she's Mother Teresa.
The topic of the discussion was World's most controversial food figure. Americans tend to forget that the US is just a very small part of the world and that somebody like Alice Waters might be reasonable well known in the US (and even this is debatable) but nearly unknown outside of the US.
So she's not eligible because she's an American?
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Guy fieri. I know I should despise him but he's such a joyous knucklehead its hard for me to dislike him.
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Fruit, strangely enough. As in, I love nearly all fruit but I CANNOT stand different fruits mixed together, i.e. in a fruit salad. As endlessly creative as I love to get with vegetable salad combinations, or vegetable AND fruit combinations, I really hate the taste of, say, a sweet orange bleeding into the tart crispness of an apple in a fruit salad bowl, and then suddenly happening upon a wayward grape or something..yech.
Monofruitarian all the way - will happily eat an orange or an apple on its own. Mixing lemon with lime is about as promiscuous as I get.
I completely agree with this!
Me too.
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Alice Waters. The perfect controversy mix of smug preachiness, being largely FOS, and having devoted followers/press who think she's Mother Teresa.
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In curing, I thought that nitrates and nitrites were converted to nitrous oxide through enzymatic action. NO is highly reactive and quickly is converted into N and O-. The O- oxidizes stuff, esp bacteria and is gone.
So why would using nitrate be bad and why would it linger after a week in the cure? Is there a food chemist in the house?
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Liquid smoke
Liquid Smoke is a completely natural product
Liquid smoke is essentially bottled air pollution from the colonial era.
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That's why we have an appendix? Legitimate reference please.
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Aggressively conservative.
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Liquid smoke
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This is going to be wonderful Heidi, looking forward to it.
me too
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I'd separate the veg from the meat so it doesn't get soggy.
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Pizza is the first thing that comes to mind. I grew up with pizza that had a modest amount of sauce and cheese, and restrained amounts of traditional toppings. Pineapple, candied cherries, large chunks of vegetable, kebabs, marshmallows (mini or jet-puf) double layers of crust, excessive toppings of any sort... the list of things that I feel do not belong on a pizza is very, very long.
I agree. Interesting old thread here
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I heartily disagree that you can't judge a chain by a few experiences.
From this diners point of view the whole purpose of a chain is to give me a reliable meal in an unfamiliar city. What does a chain's name stand for if not a certain reproducible experience?
If every coca-cola tasted different would you continue drink it?
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The World's Most Controversial Food Figure
in Food Traditions & Culture
Posted
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.