tommy

he says "whaddaya know. this isn't going to take as long as i thought." the "this", i'd imagine, being the final product after hunting down all of the ingredients, ostensibly to make it yourself. although there's now mission statement at the beginning of the piece. he's just talking about ingredients. all very tricky those BK people are. very tricky indeed.

could we get back to electricity and traveling through italy please?

so i bought an adapter for hairdryers. it's got the round plug things. can i assume that the round plug things (2 plugs, round) are the standard all across italy????? dumb question, i know.

yes yes, 2-timing chef bayless.

i have bunnies in my backyard. you, sir, are an animal.

as far as breakfast goes, i enjoy yogurt with granola, as well as cheerios with 2% milk. i think both are reasonable choices when dieting.

let's not confuse sichuan peppercorns with the dried sichuan chilis here. the recipe does call for both, so hopefully jawbone has got the peppercorns sorted out already.

toll booths in NJ have had these for some time now.

yeah yeah, rub it in.

i'd never heard of mallomars until today, when 2 boxes showed up in my kitchen. they are apparently for relatives who are visiting from TX (apparently they're not sold in TX). i've already eaten 1/2 box.

here ya go.

i just mean that some people will appreciate it.

i'd love to say you haven't seen the half of it, but that's pretty much it. i'm not good at much more. but i might try your pie. elyse and her pie has got me going recently.

Southern Bourbon-Pecan Pie Put 1T of molasses and/or 2T of maple syrup into measuring cup Add dark Karo Syrup (or Blue Ribbon Cane) to make 1 Cup 1/2 C white sugar 1/2 C dark brown sugar 1/3 C melted butter 3 T bourbon (or 2 t vanilla if you don't like bourbon) 4 eggs, beaten until mixed but not frothy 1 1/2 C pecan pieces Combine syrups and sugars and mix well. Add butter and bourbon. Stir in eggs and combine well. In bottom of pie shell scatter pecan pieces. Pour pie filling over. Bake 350º for 35-45 minutes. Pie is done when center no longer ripples in middle when moved. Cool well before serving. This makes enough for a big pie (10"). If I haven't made a shell that large, I just pour the leftover filling into a smaller pan and bake one sans crust.

you're right. you *don't* understand magnetics.

but fat guy, diet soda, which i'm sure they sell a lot of, is like, not bad for you at all. so as long as you get small fries, you've got yourself a reasonable meal by most standards. and i think it's a step in the "right direction" as well.

well i see you're agreeing with me on something. it would seem to me that most people (not those CC types) would agree that this sandwich is rather "healthy", or more correctly, "not as unhealthy as most if not all fast food at BK type places", assuming one accepts 1200 mg of sodium as nothing earth shattering. the rest of the numbers for the sandwich are practically non-existent.

clearly any proclamation of intent should be made after dinner and any questions posed at that time as well. don't want them messin' with the burgers.

My only point about beating the dead sodium horse to death is that RB is trying to position the sandwich as healthy. fwiw, my interest in the sodium issue started when hannnah declared that 1200 mg of sodium is "a lot for one sandwich". of course, others have been saying it's salt-laden and whatnot, so i'm sure some discussion and comparison is reasonable. and my comparison to a subway sandwich was in response to hannnah's comparison to a non-comparable subway sandwich. and as i said, i don't think the CC cares much for fast food anyway, so that comparison will no doubt not make them feel any better, but, again, might be of interest to others, as i didn't want people to blindly think that this sandwich is way saltier than other foods they might eat.

sauce on the sandwich: 130 mg sodium 2 Tbsp of bayless' roasted tomato salsa: 230 mg

me too, sort of. and i think his shortness at times is almost a response to posts like "BK is the devil" and "Bayless is a liar".

Hey, Tommy, I'll be the first to say the CC people are bunch of nutty communists. But you know what? Rick Bayless is one of them. So while I think it's entirely fine for you to take as many swipes as you like at the CC, and while I'll join you, this thread isn't about your or my Burger King endorsement. It's about comrade Bayless's endorsement of an evil captialist sandwich. i'm not taking swipes at the CC. what i'm saying is that i don't think 1220 mg of sodium is all that much, compared to other sandwiches. threads like this tend to become about more than one thing, and i think one of the discussions going on is sodium-related. personally, i'm salty enough. pret a manger black pepper chicken sandwich on bloomer bread: 1247 mg

actually, for comparison purposes, Subway's 6 inch roasted chicken breast sandwich has 1000 mg sodium. but i don't think the CC wants to hear about fast food either way.

Something from Iron Horse? To bad we don't have rim shots on the internet. ba ba boom. rimshot (thanks jinmyo)

i think that's a great idea sam. if we have a core group of people going to a bunch of these places over the next few weeks (months?), why not take the opportunity to find out 1) if they grind their own meat 2) what is the approximate fat content 3) what is the cooking method 4) what cuts are used 5) do they season the meat before cooking 6) etc. i think there's some great value in that. but something tells me Fat Guy probably did this 6 years ago.