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Everything posted by pjs

  1. Great Gorge "Resort" in "Joisey" was the poor man's ski slope for those who couldn't make it up to Bellair or Hunter in NY. Having been to the latter I think I would of prefered the former. PJ
  2. pjs

    Pimp My Burger

    BK hired a hot ad agency a year ago. Their numbers are improving. Food still sucks though. PJ
  3. I believe Bourdain and Henderson don't have PR people on retainer. PJ
  4. From the AP: PJ *Mods: move this if appropriate.
  5. I'm crying and smiling at the same time. Godspeed, Julia.
  6. Comprehensive summary published in the NYTimes today: Judge Orders Rocco Out of Rocco's Slick. No marriage, much less a prenuptial. Financial interest wins over personal. Huh? PJ
  7. Olive oil is the preferred lubricant when doing a french-polish finish on furniture, fine wooden musical instruments, etc. The cheap oil works fine and no, I haven't yet seen olive oil listed in the Woodcraft or Garrett Wade catalogs. BTW the preferred solvent for the shellac flakes used in french-polishing is Everclear. Just what you need when the finishing starts to go wrong ... PJ
  8. pjs

    Help with veal recipe

    The veal shoulder chops I buy come with the bones in them, I've never seen boneless shoulder chops. As to what to do with them, I usually debone and cut-up the chops for a stew. A long braised stew with lots of wine added, usually per the directions of M. Hazen. Veal shoulder is one of the few overlooked cuts still available in the meat case that are relatively cheap. Especially when on sale. PJ
  9. pjs

    Cooking Burns and Scars

    First knuckle on the non-dominant hand's index finger. It will never heal. PJ
  10. I stopped buying tiger shrimp about ten years ago when local fresh became readily available here in central east coast Florida. The funny thing is that until the cheaper imports began to reach the market here, even at the fish monger all you could buy were the defrosted from the five lb. brick variety. Now you can buy ~30 to the lb. fresh white at Publix for $6.99/lb. Sometimes they have fresh ruby-reds. My guess is that Publix has actively sought out local suppliers and eliminated layers of middleman mark-up. They seem to do this for local produce also. Maybe WinnDixie can get some legislation passed to save their sorry-ass stores from them. PJ PS Hi Susan.
  11. I still don't think I comprehend. Can you link some posts or threads or something? One of the basic rules (as I understood them, before I ever held a camera, but just read in educational books in my Memaw's house as a child) was that the edges of subjects (e.g., the edge of a shirtsleeve) should not line up with the borders. I understand it to be like having a telephone pole or tree out of the top of someone's head: be aware, and don't let this happen to you. I really would like to see an example of the base of a bowl "sitting on the bottom of the picture," or whatever it is you're talking about. I can't imagine that you can possibly be describing what I am imagining as any kind of a good photographic technique. Thanks, pjs. (PJs? Jammies? Initials? Heh.) Um, I am enjoying my camera. The learning curve is steep. I want a mentor. Wah! PJ=Paranormal Jumper.
  12. Ah, unless you read Hebrew. It's all "where your eyes go first", I guess. So, if you're Chinese it's top to bottom? I'd agree it is a learned cultural bias. (I'll flop the photo and post it as soon as I recover from spending the past few days ridding the office box of the "look2me" virus.) tana, it's not so much a rule but a technique that has its place. Jason has been using the crop and enlarge trick relentlessly as of late and has come up with some really nice images. Chad's salt cellar avatar is also noteworthy. The cellar itself is centered in the frame but the lid and shadow bleed off. PJ Edit: Enjoy your new toy.
  13. I don't take photos, but I have to edit them. So, my 2¢ follows: Shoot big then crop and enlarge. This is the best tip I ever paid money for. Ground your image. Your main subject should just touch or maybe run off the border of the photo. Also known as anchoring. Our brains like to process images from the top left corner to the lower right corner. So compose your photos with this in mind. Flop Behemoth's candle shot and see if it doesn't improve. I'm too freakin' tired to edit it and post. PJ
  14. Shrink-wrapped, pre-packaged, obscenely priced trays of asparagus tips have recently appeared in the produce dept. of my favorite supermarket. No stalk, just the tip. Obviously target-marketed to those unfortunates who don't own a knife. PJ
  15. pjs

    Emeril on steak

    Yup, rib roasts are about two dollars cheaper per pound than steaks at my local supermarket. I find a nice roast and get it cut to my specs at no charge. PJ
  16. Actually you can omit the wash altogether and just pat the cornmeal/flour mixture into the previously spiced fillets. I use two different Prudhomme recipes at the moment, one uses a wash (milk) and one doesn't. Lately I prefer the later. Did anyone mention dishes like this are what cast iron skillets were invented for? PJ
  17. What are those? Welcome to eGullet! From the Dunlop book: There is a nice color picture of them also in the book. Google came up with a surprising dearth of links, less than a page. Good news is that it is a dried chile so it should be available somewhere on the planet, and peppers are currently unrestricted for import to the US. PJ PS Welcome, bivs99.
  18. UPDATE: $7.99/lb., local, 26-30 shrimp in Publix tonight. I will trade for PNW salmon. PJ
  19. Susan forgot to mention that fresh 26-30's--that cost nine or ten bucks a pound--can usually be found down here IN THE SUPERMARKET!!! Try Marcella's skewered and broiled (or grilled) recipe from her first book. Heed her instructions concerning the three point skewering technique, it's critical. PJ
  20. Somewhat off-topic but also somewhat on: I was relentlessly pestering the owner of my local Asian grocery for chili bean paste last week so I could cook something Szechuan and authentic. After much miscommunication due to my lack of Asian language skills he grugingly retrieved a small jar from behind the counter--a jar he did not display on his shelves. Lan Chi Brand. (I think it is Taiwanese) Chili Paste with Garlic. It is hot. It is oily. It is tasty. It is a perfect substitute for chili bean paste IMHO. PJ PS Post-purchase I noticed that Bruce Cost recommends the stuff in his Big Bowl book which I bought last week.
  21. How about no napkins at all? Anyone else notice this at concessions at outdoor sports venues? I'm fairly certain the speedway's management here in Daytona actually bans them. I'm sure if pressed they'd spin it as a safety issue when actually they don't like paying for them and cleaning them up post event. PJ
  22. "Sneaking them in" is one thing. Advertising them openly on a well known mail-order website for Asian ingredients is another. How stupid can the Feds be? In San Francisco, they long ago swooped down on every Asian market in town and confiscated all extant stock. You can't get them here even if your Uncle Joe owns a market in Chinatown. The article on Szechuan Peppercorns that appeared in the NYTimes back in February mentioned that the heat treatment "changes their quality and character." It also mentioned that the Agriculture Dept. has only 130 inspectors that deal with smuggling and improper importation. The Dept. spokesperson admitted they didn't visit everyone they could. It's interesting that you can't find them in the bay area. The same piece reported that one wholesale company in your area was still selling them to regular customers. In fact a staff member of the Times found some at a medicinal shop in SF and actually bought some at a large grocery in Oakland. I have no doubt however, said staff member's fluency in Chinese played a large part in his success. PJ
  23. I believe the correct answer is b). Why heat-treat when it is still relatively easy to sneak them in? That bag of Birdseye Chilies in the photo only further convinces me I need to call CMC tomorrow with an order before the feds find them out and slap them silly. PJ
  24. Initially I gave the sandwich six months to live. It actually took eight to die. Maybe it wasn't as bad as I thought. PJ
  25. pjs


    Five years ago I did a couple of rounds of induction and the same in consolidation chemo to treat AML leukemia. Nero, I think a large part of the problem is that even if the patient craves something they will tire of it quickly, as I did. So, different favorites to eat in small portions would be my advice in hindsight. Scrambled eggs always worked, but those ridiculously expensive cans of Ensure would make me want to heave just reading the ingredients on the label. Try Carnation Instant Breakfast instead, preferably with whole milk--or even better real milkshakes or malts. PJ
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