mb7o

Why irony? If he's developed a test which is inexpensive and has competitors, he may not be in it for the money. Edit: especially since Dr. Prusiner is (most promintely cited as) the one who figured out what caused wasting dieseases in the first place (assuming that prions are the cause). Anyway, I'll propose (completely in jest) that this is all to drive down the recent high price of beef. Really, what is going to happen? Wasn't the theory that the canadian case was from a cow (or steer) originally from the USA? Isn't the current system set up to reward those who keep this under wraps?

just a thought--can he store things at work? case o beef jerky + vat o peanut butter, or protein shakes, case of clementines or whatever. even just powerbars--so he doesn't have to carry them every day (increasing the bicycle workout). thermos of chili? or just chili, etc in the fridge. a bladder of juice sounds like a good idea, though they're a pain to clean. about $20 for just the bladder. soba--are you sure you want to lose pounds? you start working out, you may stay the same or gain but you'll look & feel better.

Another one... L.A. Burdick

If you like to be messed with a bit, most certainly. Probably if you want to order from the menu too... This Sunday it wasn't too busy at all, so the service was good (as opposed to mildly overwhelmed). Oddly enough, we got almost no completely raw fish in the dinner--even the salmon nigiri was lightly seared. Things I'd never had before included geoduck (clammy) and ankimo (served with tako as 'dessert'). i shouldn't have told my friends what it was, they didn't try it...

i can't answer what makes sushi great, but the most creative sushi restaurant in seattle has plenty (mostly) non-japanese customers, and the only japanese sushi chef is the owner--all the others are american.

If you know nothing about thai cooking, I'd go for a one day tourist course at first--they are targetted at people who don't know what they're in for, typically include a trip to the market to show you things. The most expensive classes in chaing mai is about $25/day--obscene for the locals, but cheap for you. Then after that, definately try to get in with the locals. Language will be the most difficult thing, but you'll be surprised how easy it is to find some people who can speak english in Cambodia and Laos. Though the infrastructure (and sometimes the food supply) there is much poorer. BTW, if you care about authenticity, some places are quite honest about it--they'll tell you what they'd do and what they've found farang to like.

Chiang Mai is sort of the tourist educational center of thailand. I'm guessing the chiang mai thai cookery school is part of what started it, in addition to many cooking schools there are classes in thai massage, meditation, language, whatever. Anyway, there is a huge number of people there willing to teach, so you can set up anything you want. for example, i took a class by myself at Kanjana Thai Food Restaurant, and while they have a standard course available they're more than happy to teach you any dish you want. (It's on Ratchadamnoen Road soi 5, (053) 418 368). This may sound odd, but try the kung pao chicken. Classes can often be set up with very little notice, so I'd try eating at a few places and going from there.

the quarter things should work because of the reward--people don't steal shopping carts to keep so much as they use them to roll home, so in many neighborhoods you'll find some spot with a few abandoned carts. if you get a quarter (or mabye a dollar, in France they used 10F coins which was about $2), the local homeless guy might bring the cart back to the store. and who shops at schnucks? anyone in st. louis, they're by far the biggest chain there.

Hmmm... I thought I read somewhere that Glick and Froyd were starting to have their pastrami or mabye corned made elsewhere, but their web site says it's local (Seattle).

Mark - I think the best thing at this point would be for you to repeat the test, but reverse the order of 'clipped' vs 'unclipped' pouring, to elminiate the 'second pour has more agitation' variable. Or perhaps alternate the order. Of course there are better ways to elminate variables, but this would be a good first pass. To those screaming 'snake oil, it's not even worth testing until it's tested': sure, it might be snake oil. But damn, no need to insult or threaten the guy who's selling a product he believes works, and offers people the chance to try it. Can we leave this (or a new) thread primarily for test results?

What? Chef Fowke sold out? Is he selling 'roastbeef' from Arby's as Pastrami? I'll have to consider this as a destination upon next visiting Vancouver. Maybe a comparison with some other place--Siegal's claims to have Montreal Smoked Meat which I've never gotten to. (Meat + bagel = disconcordant.) (scopra: check out the second threadin the 'tips and techniques' forum.)

reminds me of a tian des courges... need to find a recipe and try making one again.

Caroline-- There are two threads interweaved here. 1) Is Burger King eeeevil? 2) Did Bayless sell out? You're adding 3) Are the CC standards actually good? While there are people arguing both sides here for #1, the bigger topic is #2: did someone who makes a living espousing a certain set of ethics 'sell out' when they used their particular known style to promote a product which directly contradicts these ethics? Even if you don't agree with his ethics. I'll say yes it's a sellout. If he actually ate in BK every week, that's not selling out. Nor would a comment about likeing the sandwich in an interview. But producing an ad which looks like previous work? That is. Though product placement would be even worse. (P.S. I don't find the sandwich all that bad for a fast food item. Though the sandwich sans fries + drink isn't on the menu.)

On the local Hawaiian radio show (12-2 Saturday on KBCS 91.3 FM) this past week they discussed that Kauai Family Restaurant in Georgetown is almost 10 years old, and played a relevant novelty song. Some song where children were singing in various languages with a chorus of 'that's the hawaiian way'. At some point (I think the Korean section), someone is taking an order for a plate lunch and asks what two vegetables the customer wants. The customer says "two mac salads". Order taker "no, vegetables". Customer: "but those are my vegetables".

But do they have crab rangoon?

well maybe not perfectly round... it's been years since i've seen them, i wonder if the trees are still there--the next owner had some gardeners who knew nothing about plants. and one site I came across implied that the japanese yuzu are much larger than some which grow in this country, so perhaps there are variants. This picture looks about right to me. except the leaves, which i think were more like the C. aurantium leaves (still double) here. back to kaffir lime juice... the person who told me not to use it was thai. in chiang mai. maybe the usage varies by region, as that's about as far as you can get from malaysia.

well you can visit seattle and go to miyi for one variant. here's an article from mamster: http://seattletimes.nwsource.com/html/rest...056_deal03.html

Hmmm... now that I think of it, we had a citrus plant growing up which was hardy outside in Philadelphia. Sharp thorns, small (1-2"?) spherical fruits with thick skins, many seeds, and a bitter flavor. Called them Chinese Oranges. Wonder what they are, maybe yuzu? Here's some interesting citrus fruits: http://www.innvista.com/health/foods/fruits/cindex.htm

don't know what citron juice is. but don't use kaffir lime juice. the zest is used (don't think I've seen that in the US) along with the leaves. the juice may be edible, but apparently it's usually used as a cleaning fluid. according to this site it's used for stains; one person told me not to eat it, but it was used for dandruff.

In writing? You mean like when you order at some sushi places with little slips of paper? Otherwise I'd expect the waiter to handle a split just as well as they handle an order. If it's something simple (50/50, or $23 here and the rest there), in their head. If it's something complex... well, you shouldn't do that to them. BTW, what my friends do to adjust for the skimpy eater/indulgent eater is quite simple: we split the check (say 50/50), then adjust it in the tip, typically one person pays 100% of the tip and the other 0%. This typically gets it in range. And then the balance is in writing.

You can find a (partial?) list of places at http://www.pikeplacemarket.org/shop/shoppi..._guide/food.asp From that list, I'm going to guess Pike Place Nuts. Though I'm not sure--they don't have the list with the map like they do in the market.

Let us know what you find, apparently the town has a lot of new backpacker-focused places in the last year or so. Not much on food, but up-to-date info can be found at www.talesofasia.com.

most three year olds and horses don't have anal scent glands. they do have digestive systems, but i don't think that's the claim. supposedly in vietnam you can get coffee which has gone through a weasel. then again, according to this article, it's done synthetically now too, so maybe digestion is the important part.

The most common thing is probably fish sauce w/chilis, but there are a number of different issan (northeast)/lao and northern thai sauces. it's almost certainly sticky rice, probably served in a basket (or maybe a plastic bag). Might have been some northern thai dish like nam phrik ong, though that's not transparent at all. http://www.thaifoodandtravel.com/ingredien...ts/stickyr.html

fat guy, i'm curious what makes your fridge different. full of wet veggies or fruit? empty, poorly insulated, full of something fermenting already? maybe your apartment was way warmer? but yes, the warming wet sealed environment is scary. but anything bottled and normally self-preserving shouldn't be affected as much. peanut butter? how about soy sauce, they say to refridgerate that too!