dave88

I havent completely trusted the 'tonian because their lists/reviews are just this side of advertising.

those costco dogs arent bad especially since theyre 1.50 with a drink. are they hebrew nat'l? (sorry to sort-of hijack)

three bloody marys and two eggs benedict

sounds like youre still getting ftv. sara moulton is with the two hot tamales in the faroe islands shearing sheep.

true... tho it is handy for getting that crab claw whack just right-- so you end up with one big piece of meat... everyone picks crabs differently --i use a butter knife for everything. the knife side to persuade the meat from the body and the handle to crack the claws. i could even see using a beer bottle.

Uh, we don't have time to go fishing? Or if you're me, hate fishing? There's nothing wrong with buying what you don't want to procure for yourself, Dave. I live at least an hour from the Chesapeake. Used for picking crabs, along with your fingers. wooden mallets are for rookies.

I think this guy is onto something. i see where your going.

how can there be tv networks entirely dedicated to food when there are so many starving people?!? its almost comedic to see you people splitting hairs with regard to 'dean ornish's interpretations'. feh... like drugs, there is an addictive/sensoral quality about food. serotonin and other neurochemicals are involved when people eat. the way this country (u s a) creates industries relating and capitalising food and contrarily diet, SUCKS. have fun, suckers. common sense has been lost due to careful manipulation and tolerance of ideals set by corporate amerika. julia child and i agree: so many people are afraid of fat because they dont know how to manage it properly. few know how to eat.

the dorothy parker quote: 'one martini Im able, two martinis at most, three martinis im under the table, four, im under the host.'

my point has been missed

Kent narrows is the area just across the bay bridge on the eastern shore. its in maryland. i cant understand how people who live in this area fail to realise the abundance of fresh seafood available in their own backyard. 'oh, i go to xxx market-- they have nice dungeness crabs,' or 'i can get nice chilean sea bass from xyx market...' i go 100yds. behind my apt, throw a line in the water and catch something you'll pay $9/lb. if you dont live near water, drive 30mins 'till you find some. this is the Chesapeake Bay fer chrissakes. take advantage of it! [ed: wooden mallet?]

you can still catch striped bass in the middle potomac (at fletchers boat house off canal road). better bet is to go to the bay bridge, take the sandy point exit and take out your 12' surf rod, or ask a friend with a boat to take you fishing, and go to the pilings just off the main channel on the eastern side of the bay bridge. use cut bait or live fish. dont forget to set the crab traps on your way out, or have your kid trotline some. thats how to get fresh fish.

When a pizza recipe calls for "fresh" mozz, what should one use? common sense i agree w/ jinmyo. fresh buffalo mozz is best w/ fresh ripe tomatoes, excellent olive oil and basil -not on a pizza. [ed: as Katherine said]

Jerky is really easy to make. I use London Broil and semi-freeze it to make slicing easy. You must remove all fat, though with London Broil there isnt much. Whatever cheap, lean beef is on sale I usually jerky, but I prefer London Broil. I imagine the 'jerkying' process is the wild card. I slice it into 1/4" strips lengthwise or widthwise --I haven't noticed much difference in texture either way. Dump in a bowl or pan large enough to hold the strips, which are typically around 24oz. I like hot 'n spicy jerky. In the bowl goes: 10oz. Kikkoman (almost to cover) 1oz. tabasco 2oz. crystal hot sauce 2T crushed red pepper flakes 1T Ground black pepper 1T Lawrey's or McCormick's 'season salt' 1t McCormick's 'california' garlic salt 2t Liquid Smoke Marinate for about 24hrs. stirring rarely. Gas oven set at 'just off pilot light' heat. Probably about 200. I have tried higher heat and I got crisp jerky with a chewy center. I like chewy, consistently textured jerky, so I set the temp. lower and checked rather often which may have lowered oven temps. even more, and I finally got the texture I wanted by leaving the oven set to barely off pilot for 24hrs. I lay the strips along the racks in the oven with a cookie sheet underneath to catch any drips. Of course, those of you with smoking facilities leave out the liquid smoke and SEND ME SOME!! This stuff goes great with aged cheddar and on road trips. Mine gets eaten in less time than it takes to make.

Thats exactly what I had this evening and last. Just that was perfectly satisfying, too.

What do the FTV producers recommend?

genious

I prefer Epicurious of course. [ed. really, egullet has the best.]

You can't come to this USA sponsored site and ask questions about "French" anything. All you'll see is "McDonald's is..." or, "hey, how about that McDonald's..." I suggest not attempting any sort-of food (other than USA'ite) queries due to the current anti-anything-not-USA'ite sentiment. Hold on. What is USA'ite cusine anyway? signed, fed up [edit: oh, you can always watch FTV to learn everything about how we eat in the USA --from their commercials, that is.]

Ultimate revenge: eating your enemy. I got torched by those evil little things years ago while cavorting in the woods at night shooting roman candles over the Potomac River at this canoe club (such a delinquent). It took hours for the sting to go away only to be followed by some nasty itching. Even the next day I felt them.

aka 'top blade, country steak, butter steak,' etc. Jaques & Julia did a show about this cut. Jaques cut the steak from the sinew, added a persillade and served with frites. Top job.

So I guess you're luvin' it?

Can someone please, PLEASE explain how they can get away with this mediocre CRAP? Everyone seems to hate McDonalds. Why? Is it their 'slogan?' My dream is that one day the people will wake up and realise that they don't really know anything.

I like a cold cream-of-celery soup garnished with garlic croutons and sour cream. I had this in Ecuador, believe it or not, and it was great.

Best of luck, bilrus. I think the first three weeks of a serious, dedicated weight loss plan can be the toughest, but if you are serious, then you WILL see results. After that, it's the best. Your motivation basically comes from within, but I will offer a quick word based on my experience. If you choose to become more active, just pick two days per week where you push yourself to your maximum. Walking, stationary bike, --whatever, just push yourself only twice a week not consecutively. Hit golf balls on the off-days, if that's what you like. Do what you like on those days! You will lose fat and you will get results. No need for Atkins, no need for slim fast. A great need for will-power. Dump the junk between meals. It adds up. Limit portions a bit. Use common sense. This is a hard thing to do, but as it took a while to put on the lbs, it will take a while to remove them. Be patient and do NOT give up. You will see results. It would be fantastically happy for everyone here to see you're post in 8 months telling how you're down to 280. Make us proud! Looking forward to it! Best of luck.