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  1. kitchenhacker

    Eating Panther

    You might want to settle on a particular big cat to fake rather than using a generic term ("panther" doesn't refer to a particular species). I'd go for something very lean and relatively tough. Goat, maybe?
  2. Use them (still frozen) to keep a Bloody Mary (or other appropriate beverage) cold.
  3. I've been toying with ideas for a burger constructed with the use of Activa. Too much handling is anathema to a good burger. What if there was practically no handling? Well... the burger would fall apart. Right? Here's my thought: Grind some meat VERY finely. Make a beef-sheet (essentially a giant noodle made of beef) with Activa. (Maybe add some egg white? Spices?) Grind some more meat VERY coarsely. Handle it as little as possible. wrapping it in the beef-sheet so that it is a burger-shaped beef-within-beef dumpling. My hope is that you could get a lovely smooth char on the burger's exterior
  4. My own view is that I do not see a pressing need to declare up-front how I would handle every contingency. My site accepts comments (which I do not delete, unless they are uncivil), and my private e-mail address is also on the site. If someone contacts me via either medium, and says, “You’ve done the wrong thing,” I will make changes if I think they have a valid point (this has happened). ← That's perfectly reasonable. On my blog, I noted that a personal ethics statement could be very in-depth... or it could just be a statement along the lines of "I try to be conscientious, honest, and con
  5. I've been thinking about this a lot. I honestly hope that people do not accept this code, and instead take its presentation as an opportunity to think about ethical issues in their blogging and write their own ethics statement.
  6. Thanks for addressing my concerns. Some responses: That's fair, I suppose. I would love to see something added to the code that concedes the inherent fallibility of codes. They are always overbroad in some ways (and may not go far enough in others). The fact that you want to make this an evolving document acknowledges this implicitly. It would be good to make that acknowledgment explicit. I was vague here. The only exception you list is "brief quotations from written works" - but intellectual property isn't limited to written works. What about audio samples? Excerpts from other media that ar
  7. Do you know what sort of vegetables you are going with? That might help narrow down exact flavors... If you have a balsamic/honey dip, that is a tangy/sweet option. I'd round that out with something creamy and something salty. I'd go with hummus or some sort of bean dip for the latter, in large part because you can easily make it vegan (which may or may not be an issue).
  8. a few blogs I like (I have about 80 in my RSS feed) that I don't think anyone has mentioned here: - Ideas in Food - a constant fount of creativity - playing with fire and water - beautiful - Khymos - a good Molecular Gastronomy blog/resource - ruhlman.com - Michael Ruhlman's blog - The Pink Peppercorn - one of my new favorites Also, feel free to check out my blog... in my sig, below. I'm always looking for advice on how to improve it.
  9. I have some issues with codes of ethics in general. A code isn't going to be responsive to individual situations. It will leave out a number of cases. I addressed my concerns with the Food Blog Code of Ethicson my blog. I have some of the same concerns about this one. Some are different, though: Is there a reason that this is much more stringent than fair use? I do not see the point of this. If, for example, I am writing something critical of a book that I do not believe deserves to be purchased, why should I link to a place to purchase it? Also, for individual users, how does this fit with
  10. How would the following process work? Grind your own meat, coarsely. What you use will probably be leaner than 80/20. Toss some frozen butter in when you grind the meat. Form your patties. The butter should melt, leaving the burger less dense (and more flavorful)... I think.
  11. I guess the question is how hard would it be to make a big batch of the soup sans cheese and add the cheese individually to each smaller reheated batch? It might be prohibitive time-wise. It might be relatively simple.
  12. I think there isn't enough Alice Waters backlash. The more people talk about local, sustainable food, the better. Alice Waters says a lot of good things. Occasionally, she says something condescending. There's nothing wrong with criticizing her for the latter. She's made herself a public figure. Personally, I think it is good to call public figures on statements they make that are less-than-wise. In this case, I think it is better than most, as it can potentially jump-start public discourse.
  13. I know that as I've learned more about cooking and gastronomy, I've come to appreciate French cuisine more. Personally, I think it is because it is incredibly well detailed and systematized. It is very traditional, but most of the traditions are in place because they have been thoroughly tested and work well...
  14. My initial reaction was to think about a beurre manié instead of a roux and adding it when you heat to 160... but that wouldn't solve the problem of heating the cheese. Could you simply add the cheese after heating the liquid to 160? If you want to add acid without having an effect on taste... you can cheat. Don't add acidity, but subtract something non-acidic instead, raising the pH that way. My thought? Add the chicken stock (should be close to neutral pH) when the beer-cheese reaches the holding temp.
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