[Food products that travel really, really well]

Regarding UHT milk: there seem to be quite a few papers on this topic, but a quick look at a few indicates that, as expected, storage at elevated temperatures causes the milk to degrade at a higher rate. It depends on how high and how long, but 100 F is pretty high. From [1]: "Enzymatic and oxidation reactions appeared to increase at higher storage temperature (25 deg. C) of UHT milk, resulting in the development of off-flavours during prolonged storage." They were looking at milk stored at up to 25C for up to a year: their tasting panelists detected a "very slight rancidity" after 5-6 months at those temperatures. More relevant to your case is [2]: they were considering higher temperatures and shorter times (two weeks at up to 50 degrees C) -- at these temperatures it is like you are continuing to heat-treat the milk, with the expected degradation effects (mostly Maillard-reaction, it seems). Of course, they weren't evaluating taste, just chemical structure...

Sources:

[1] Celestino et al., "Reconstituted UHT-treated Milk: Effects of Raw Milk, Powder Quality and Storage Conditions of UHT Milk on its Physico-Chemical Attributes and Flavour", International Dairy Journal, Volume 7, Number 2, February 1997 , pp. 129-140

[2] Romero et al., "Effect of storage temperature on galactose formation in UHT milk," Food Research International, Volume 34, Number 5, 2001 , pp. 389-392

[Prep bowls]

I use Pyrex (or Anchor Hocking) glass bowls (the 1 cup variety). You all must have harder floors than mine or something: I beat the heck out of mine and have never broken one yet.

[Can you tell the difference?]

I'm in the "I hope not" camp... I think you can tell a heck of a lot about the chef in five courses, but I don't think gender is one of them. I'm not even sure what the signs would be... "more intuitive" this and "delicate touch" that just seems like B.S. to me.

[First Cooking Attempts]

When I was about ten I took it into my head to make a pie for my parent's anniversary. I made one of those "french silk"-style chocolate pies with the whipped cream topping. Seemed like a good idea at the time: problem was, I made it a day ahead and stored it in the basement refrigerator. Naturally, the whipped cream dissolved and absorbed the nasty basement flavors. I don't think I've eaten that kind of pie since -- basement does not taste good.

[Food Terms We Loathe/Misuse]

I don't mind the meaning of the word "foodie," I just don't like the word itself... someone come up with a new one! For me "foodie" falls right in with "veggie" etc. - it sounds childish.

[All About Bitters (Part 1)]

This is my first post here, so I apologize if it would be better form to start a new thread for this topic...

The biggest thing stopping me from making my own bitters is the intimidating ingredient list, but I'm inspired by what appears to be an upsurge in homemade bitters at high-end cocktail bars. For those of you who have made your own, where have you been ordering the various barks, flowers, etc.? I wanted to have a go at replicating Abbott's Bitters.