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tomdarch

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  1. Why all this hysteria about fructose and glucose (don't forget about galactose! my favorite monosaccharide name) when there's the growing crisis of (dum dum DUUUUM!) DIHYDROGENOXIDE! Recent studies have found amazingly high levels of dihydrogenoxide in our diets - even in both bottled AND tap water around the world. Even the most remote mountain streams and deep glaciers show detectible levels today! While an estimated 90 ml/kg will kill you outright, where scientists have bothered to look for it (what are they trying to cover up by not doing more research!?!) 100% of cancer deaths had link
  2. I haven't re-read the Cooking Issues guide to LN2 in a while, but I think I remember comments about selecting protective gear in part on "what happens if LN2 pours into the cuff." The downside to silicone mitts is that if some quantity gets into the glove, it will be trapped against your skin. This might be even more of an issue with welders' gloves, which have an even wider, shorter "cuff" or "gauntlet." The same issue stands for selecting shoes... That said, I suspect that using a small quantity of LN2 at home for "novelty" purposes is a lot different than using it day in and day out at a
  3. Has anyone checked out Maria's Packaged Goods & Community Bar? http://community-bar.com/?page_id=256 Looks like they should have an interesting/well "curated" stock.
  4. Why, only 2.7 million Chicagoans, and a few million suburbanites, that's who. It's OK, we're too busy keeping the world running to worry much about the weather I really enjoyed the description and the photos. Candy and chocolate showpieces always seemed pretty insane to me. They still do, but it's great to see and read the step-by-step of how a "basic" one goes together! I'm signed up for a non-professional 4 hr. class there in a few weeks, so it's interesting to see inside the facility.
  5. I was going to suggest a DIY solution similar to the above, but given that this product is reasonably priced, it probably beats multiple trips to Home Depot and evenings in the basement cobbling something together. (Unless, of course, you're one of us wierdos who enjoys that sort of thing!) I'm surprised they don't offer a chalk board version, though. As for rare earth magnets, like neodymium magnets, they probably aren't a good idea in households with small kids. While they can be hard to get apart, the real problem comes when part of your body is between two of them when they attract - it
  6. It should scare you - with it's camo label, it could sneak up on you in the woods and go all Rambo on you! But, yes, UHT (ultra-pasteurized, shelf stable) milk does taste odd - it has been cooked, after all. But, when I can find it in small "drink box" size, I'll grab a pack. It's great to have on the shelf if we run out of milk some morning.
  7. My wife and I have been hunting around locally for a couple of weeks for batteries ("coin type") for our Salter scale - either stores don't have that particular one, or it's sold out. I'd say that using standard AA, AAA or similar batteries is a "must have" feature for a kitchen scale. I'm seriously tempted to spend US$40 to get that My Weigh scale (which uses AA batteries) rather than US$10 for the replacement coin batteries with shipping...
  8. I think you inadvertently summed up the problem. I don't particularly care much one way or the other about the term "foodie". But I think there are "foodies" who are as qualified to comment on good food as Paris Hilton is to comment on couture beyond mere trendiness. About the article in question - I haven't read it, and I don't know that I'll devote any time to it. I would, though, like to congratulate the author and the editors at Atlantic Monthly on their ability to attract page views and get people to link to and promote their article. Good for them.
  9. Good call - With the words "poisons", "toxins", and "carcinogens" I was attempting to use those words in a broad, colloquial way, rather than in a particularly clinical or technical sense. Although in re-reading my original sentence, this intent makes sense to me with the word "poison", but I guess there's not much distinction between the colloquial as opposed to the clinical meanings of "carcinogen." (But I'll stick with the scare quotes around "homeopathy" because it's a word whose construction is clearly is intended to convey the false impression that it has something to do with science o
  10. The thought has crossed my mind of candying peel, then grating (microplane-ing) it and incorporating that. Having just made some chocolate-dipped candied citrus peel - the meyer lemon dipped in dark chocolate definitely did something off, where grapefruit was pretty good.
  11. (I haven't seen anything specific about Ms. Waters, so I don't mean this to refer specifically to her, but...) I think a lot of people would prefer to NOT understand how cooking works. They would prefer it be a "mystery" and an "art". Actually seeing the man behind the curtain takes away from their awe looking on the visage of the great and powerful Oz. They're afraid of loosing the "emotionality" or "poetry" in cooking. (Which strikes me as hugely ironic - a massive part of what Achatz and Blumenthal do is rooted in powerfully evoking emotions and nostalgia, where a "classic" meal is typic
  12. It's pretty funny that in the original post, "Dakki" points out that you need to be very skeptical of "anything published about places that are perceived as unfriendly" and then there's a link to a News Corp. publication... I'm endlessly amazed and intrigued by Iran - often at both ends of the "respect/appalled" spectrum almost simultaneously. (I suspect that's how folks around the world feel about us in the US...) Also funny: while I was reading the original post there was an ad for a new "Larry the Cable Guy" show called something like "Only in America!" (Again... speaking of how the res
  13. Alton Brown has done a few mixes on his show. Pancakes and hot cocoa for sure. I've got a food storage tub on my shelf labeled "pancake mix" for his recipe, but it's empty - too convenient to use, but I've been slacking on re-filling it. (Arrrrrghhhhh! Oh the suffering of taking 3 minutes to measure out the ingredients into the bin, and shake to mix! Soooooo hard!) http://www.foodnetwork.com/recipes/alton-brown/instant-pancake-mix-recipe/index.html I've got some of the buttermilk powder, and it works great. If I'm remembering correctly, Cook's Illustrated strongly recommends it for baked
  14. Don't leave the dose issue aside! We all have tiny amounts of all sorts of "poisons", "toxins" and "carcinogens" in our bodies all the time, but below certain dosage thresholds, they are "harmless." (OK, they have such a small impact, if any, that it is statistically undetectable.) Botulism toxin is the most deadly toxin known by weight. But doctors around the world inject it into millions of people every year - Botox. The dose is so tiny that it "kills" local nerve activity temporarily, but doesn't have any other negative health effect, except in very rare cases. Clearly, dose matters.
  15. Nathan's team have been demoing their all nut ice cream - is that in the book, and if so, is it doable in a "modernist" home kitchen? When they were on Martha Stewart, their description gave me the impression that the process required some sort of extra-exotic equipment (but I can't remember which step now). Might there be a work-around?
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