nduran

Their arrangement of produce bothers you more than the 300% markup?

Ponzu

It's not very elegant but I just use Yojimbo as a scrapbook kind of thing which is about as organized as I can be expected to get.

Without knowing more about the source I'd assume they meant the non-Dutched stuff.

Well there just don't tend to be a lot of moving parts or adjustment screws on any of the stones I've used.

Much will be lost in the thaw.

You seem to have all your own answers so I'm not sure what you're looking to get out of this thread.

If by "mess" you mean "small puddle of slurry that needs to be wiped up with a rag," sure. If by "mess" you mean "complex assembly process that makes you feel more like you're playing with a Transformers toy than cooking food," then no.

I very nearly bought one of these things since my years worth of utter failure had always made me assume that I simply lacked the skill necessary to sharpen knives by hand. Then I spent about half an hour with some Japanese knives and the feel of the metal was astounding enough to convince me to invest in a good water stone instead. I can't do any fancy double bevels or anything like that, but my knives are all scary sharp and I do find the manual process helps clear and focus the mind.

Buy unwaxed fruit and pocket the difference.

I didn't get that either, but I agree. Cutting corners with cut rate materials and labor is a surefire way to keep the property vacant for far longer than the remodeling period.

That reminds me of the "Cock Tapioca" I have sitting in my cupboard. Thai product I believe.

You'll more than likely need to sand and prime before you go painting over lacquer. Might even need to strip it entirely. Either way, make sure you either have either the owner's permission or enough disposable cash to pay them off if they try to sue you.

Kitchenaid is probably the only company left in the world who does not give their phone support reps a knowledgebase full of pre-scripted responses to parrot back at their customers. Call them, tell them what you want, and if it exists, they will get it to you.

Looking for step-by-step instructions for an experimental process that is supposed to be largely creative seems counterproductive to me--like asking "how do I paint the Mona Lisa?" A. The Mona Lisa has already been painted and B. If you have to ask how it was done, you're probably in no shape to bother with the attempt Just as buying the same strings a famous guitar player endorses will not make you play the same way that they do, dropping thousands of dollars on equipment and supplies you don't know how to use is not going to make you Ferran Adria. I have no strong feelings for or against high-tech food prep in general, but the entire point of the discipline is to create new things and give people something they've never seen before. If you're not going to give it any more thought than you would the back of a Betty Crocker brownie mix box, why bother?

I just picked up a couple of All-Clad copper core sauciers and they are wonderful for candies and custards. A halfway decent thermocouple should give you accurate readings at higher temperatures, too.

When you start a wine tasting blog and honestly believe that people are going to read it.

If someone else foots the bill for the packaging design, graphic design, distribution and marketing, you can bet your sweet bippy they'll be taking most of your profits further down the line. Assuming you're not independently wealthy, you're going to have to start small, sell locally, invest wisely, and wait to see if it catches on well enough to justify ramping up production.

Yep. Add a little fresh ginger and palm sugar to your saffron water and you'll have a tasty treat. I usually roll it into little balls and sprinkle them with black sesame seeds.

True. That cake'd be dangerous any way you slice it. I believe it was Apu who said "A Jolly Rancher is not a sprinkle, sir."

If you can manage to get the bagged stuff on the day it's delivered it's often perfectly acceptable. Since this doesn't tend to happen with any degree of regularity, it's more often completely unacceptable for anything other than chemistry experiments involving chlorophyl extraction.

It's arguable that this confusion would seem to indicate that the prevalence of these products in the marketplace is capable of being greatly exaggerated by one's perceptions. I don't doubt that they exist, but there's never been any shortage of really bad sandwich shops in the world; so what if they found a new substrate to slather? I'll take a horrible tortilla over the Texan rendition of sourdough any day.

I know squat about Korean, but it sounds like a knockoff of Calpis.

Well let's see... They've got three locations in the entire state and neither of them are anywhere near San Francisco, so yeah, I guess I missed them.

I live in San Francisco and I've never seen anything like that unless it was on a KFC billboard. I did once eat at some kind of "wrap" place in Seattle many years ago, and while I did not enjoy the food there (tasted like lawn clippings), it bore no resemblance to anything you're describing. Guess I'd need to spend more time at chain stores and corporate events in order to get appropriately angry at things I'd never eat anyway, but for the time being, anything that comes wrapped up in a tortilla or hunk of lavash in my neighborhood is usually pretty good and completely mayo-free.