Ndy

I usually go with JIF creamy or crunchy, but every once in awhile I buy some natural stuff just for variety.

I recommend visiting Cassis in the Town Center Plaza. It's in close proximity to 40 Sardines, and has the same caliber of food. I had a great meal there last summer. http://www.cassiskc.com/

It's about 3 minutes from my house and I still have yet to go there.

I don't believe such a thing exists.

The New Orleans episode was great. It was reverent, respectful, and even inspiring. Amazing work Tony.

"What is it that is not poison? All things are poison and nothing is without poison. It is the dose only that makes a thing not a poison." Paracelsus (1493-1541) In other words, anything can be poisonous if consumed in sufficient quantity. This is the basis for the science of toxicology. The term "poison" is reserved for highly toxic compounds - typically those capable of causing 50% mortality at a dose of 50 milligrams per kilogram of body weight. This would translate to a lethal dose of 4 grams for a person weighing 80 kilograms (about 176 pounds). For comparison, 3 grams of sodium chloride (table salt) per kilogram of body weight is considered 50% lethal - equivalent to 240 grams of table salt for an 80 kilogram (176 pound) person. Most would consider a serving containing 240 grams of sodium chloride to be seriously overseasoned. Quick googling did not turn up anything specific on the toxicity of uncured olives. Based on numerous reports of consumption by birds, farm animals, and dogs, we can confidently surmise that the toxicity of uncured olives does not qualify for the "poison" designation. ← mmm. salt.

hate to bump this so heavily, but has anyone visited lately?

life cereal and bananas

I need to get me some of that ice cream!

That's exactly what I was thinking here. The more we engineer our food to make it last longer and look better, we end up muting or outright destroying the flavor. I might try these, but mostly I'd rather stick to sweet onions.

the gelatin consistency is actually a sign of a good stock. Congrats on your first one!

wow. That's pretty great.

I thought this was interesting. It makes me wonder what they taste like! http://news.yahoo.com/s/afp/20080201/sc_af...oodhealthonions

You are really proficient at that those thai(?) dishes. They always look so awesome! Where do you get palm sugar? Sorry, I can't always recognize whether something is thai, vietnamese, indian, etc. I know they have distinctive characteristics and ingredients, but I don't think I could tell the separate cuisines apart if my life depended on it.

I've gotten some great inspiration from Charlie Trotter's Seafood.

hmmm. interesting question. I suppose it depends on the size of the course also...

I agree, smoked haddock actually is not bad. I certainly prefer smoked salmon, but haddock is not exactly unenjoyable.

Agreed. Very insightful.

good point on the chinois

That's one of the funniest things I've seen in a long time!

yeah. I haven't been there, but the sandwich pics look nearly identical to a quizno's sub.

That's quite a find!

I envy your duck. I wish I knew how to do that.

I think it's impossible for restaurants beyond the realm of fast food to have nutritional information. Nutrition facts only work when applied to set portions of set ingredients. Thus, considering that fine dining restaurants change their menus frequently, there is no possible way they could rewrite their information for each new dish. Moreover, calories should be the last thing to worry about when eating at an upscale, or any other decent restaurant. You don't go there often, so why worry. Plus, I'm pretty sure that their food would be terrifying to look at from a nutritional standpoint. Sometimes it's best not to know.

looks like a pea risotto or something...mmm....peas...