Nick
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Posts posted by Nick
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I don't have a TV so I don't see this stuff too often, but in my very limited experience Emeril is way ahead of Rocco. At least Emeril is entertaining - and even does some cooking.
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But real obesity on a cosmic scale occurs when a developing country strikes it rich like the Nauru with their guano harvests. Ot visit any one of a number of Native American reservations, particularly those who have been allowed to establish casinos.
John, perhaps you'd like to suggest an alternative to casinos for native people to gain some money. Also, do you have some factual basis for stating that obesity occurs "on a cosmic scale" after a casino has been opened?
I'm part Indian and I don't think casinos are the way to go - but, when you've lost all your land and been reduced to poverty because some white people came along and showed you a piece of paper that said their "king" had given them title to your property where you'd been living for many hundreds, or thousands of years, and they came like a plague - with guns and new diseases and ways that just couldn't be understood, what was one to do?. So, I say if a tribe wants to have a casino, let them have it. And if they can pocket some white peoples' money in the process, good enough.
I'd rather see this not happen. And most "traditionals" feel that way too. But.... if Indian people are getting obese (and many are) it's not the casinos. It's being reduced to eating white peoples' cheap food.
PS. I know you wrote your post a long time ago and maybe you're not even here anymore, but I felt a need to respond.
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Thanks, Fifi. And I'll make sure I never get caught swimming around that bottom step.
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Some people here have many cookbooks. Some over 100 and others over 200. If you have this many do you keep them all out on bookshelves? Do you use many of them regularly? Or, like me, do you use only a few regularly and the rest are just fun to have and read from time to time?
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guns also come in handy to intimidate people over the internet.
Sorry you feel that way Tommy. Considering recent events and all, and what people may be thinking, I was just trying to offer a little advice. I'd hate to see an eGulleteer head the wrong way when it comes to this.
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Getting to the Hanover area from the White Mountains area could not possibly be any less convenient. I would not recommend attempting this in a short vacation during foliage season.
Been awhile, but as I remember you could head west and then go down-river on I-91 until you get to Norwich (VT). Then hang a left back across the river and you're in Hanover.
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No guns or ammo though. Perhaps I should think about that...]
Katie, and others, if you've never been around guns before - and particularly if guns make you uncomfortable - Think before you get one.
If you're thinking of getting a gun for personal protection but you are uncomfortable being in the presence of a gun, don't do it. You'll never feel right about it and it could do you harm. Should you ever have to confront someone with your gun, you have to be ready to pull the trigger without a second thought. Never aim a gun at anyone unless you're fully capable of blowing them away. For that matter, if you feel threatened, don't even reach for a gun unless you're willing to use it.
If you've passed that test and feel you need a gun, get some expert advice on what kind of gun you should have and what you'll feel comfortable with. If you've never been around guns before, or didn't grow up with them, get some firearms training - especially on the safe handling of firearms. Learn to handle a gun safely before you even think about shooting.
Just a few thoughts from someone that's been around guns for more than fifty years.
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Thanks, dbrociner. John was raving about this in the same way I sometimes rave about a particular place and then I get worried people might think I have a vested interest.
John, I hope you didn't take offense. As noted above, I do the same thing.
And Holly, lighten up. I never accused you of having a vested interest in Red's Eats.
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Maybe I'm mistaken in thinking this, but the only person who always seems to have it together is Laurent (sp). Maybe it's just a front, but he seems unflappable.
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I've always got plenty of dry grains and beans around, as well as miso and tamari, onions, dried seaweed, etc. One thing I learned from macrobiotics is that you can eat pretty well without a need for refrigeration.
I have a small solar electric system that will keep a couple of lights (compact flourescents) and my radio going for around a week of no sun. Also have a hand water pump, which I use anyhow for good, cold, fresh water right from the well for drinking and cooking. An electric supplies water for dish, clothes, and body washing, but I can get by quite comfortably with just the hand pump.
Also keep a couple thousand around in cash just in case the shit really hit the fan. And, just in case things really got rough, I've got an AK-47 along with a few thousand rounds of ammo, plus a couple of deer rifles and .22's - with plenty of ammo. As my son is fond of saying, "You can never have too much ammo."
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all things considered, i think the blessing of meatballs would be one of the least offensive things the catholic church is dealing with.
The blessing of the meatballs was a highlight in this show.
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Well, I watched it again. What a sorry affair. I'm not sure which is sorrier, me for watching it, or NBC for putting it on. When it was over I said to Susie, "It's a soap opera! It's a fucking soap opera!"
Just think of the possibilities if they could have gotten Julia C. to do this instead of Rocco and his mother.
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What's your point?
Whaddya think?
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John, You don't happen to own this joint do you?
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Nick, to the best of my knowledge, Tony ate there once and it was during the filming. He reported on his meal in the first couple of pages in this thread and long before the show hit the air waves.
Bux, I kind of figured as much. Was hoping he'd come back for a new taping session. Maybe I won't stay up to watch it. Thanks.
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For the food porn fans, I will check and see if I have any pictures of the oven/grill, but I am certain that, if I do, there won't be any of the Italian TV women around it!
For Christ's sake, if this is going to be your crematorium let's see what it looks like!
On the other hand, I've been in the wood-fired masonry heater/oven trade for 25 years, so it would be nice to see a pic or two of what's happening in Italy. If there are Italian TV women around, that's okay - so long as they're not obstructing our view of your oven and grill in all its magnificence.
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I'd finally given up on this show and wasn't going to stay up to watch it tonight, but if Bourdain's going to be on I guess I will. I hope it's triumphant Tony rides in on a white horse to rescue Rocco before he sinks ever deeper into a cesspool of his own making.
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Bill, Could you by any chance post some photos of your wood-fired oven and grill?
Thanks, Nick
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PJ, This is a little off the subject, but sometimes when I'm sharpening twist drills, I sharpen the immediate edge with less relief (back-off) , but then give more relief a little ways away from the edge so the chips have more room and you can drill a little faster. It has the advantage of having a little meat behind the edge and holes come out rounder.
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The only thing I'd toss without second thought is poultry, and maybe fish. Everything else gets the smell test. Eggs should be fine, as well as all brined stuff and dried fruit. Tamari (real soy sauce) and miso don't even need refrigeration.
I use the smell test on any kind of meat or fish, whether I've bought it at a store or thawed it from the freezer. It's never let me down.
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Nick,
Usually, tips seem to round when you get a little sloppy with the last part of the sharpening stroke. This can happen really quickly when you're using sharpening doodads of various sorts, and eventually happens freehand as well. My advice: pay a little more attention to the end of each stroke. When you're done, stop the knife on the stone, and consciously lift the tip straight up and off the stone instead of letting it drag in any way. A little bit of this and it will work into muscle memory.
Joe,
Thanks for your suggestions. I think the main thing is, as you say, to pay a little more attention. Blunting the tip is one of those things that happens little by little over years of many sharpenings and it's so easy not to notice what's happening until one day you go - what have I done to the tip of this knife?
I'm glad to hear I'm not alone in this.
Thanks again. Nick
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I'm seething with envy.
Really? After you had Zappa on his knees?
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Ven, this all sounds terrible. But I don't know which is worse, doing it yourself or hiring it done. See my last post here.
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HB, Just in case your stones get loaded up, kerosene works pretty well in cleaning them.
Lobel's . . . (drumroll) . . . pork!
in Cooking
Posted
Dear FG,
It would be nice if you remembered that we don't all have high-speed connections. With all those photos it took two minutes for this thread to load via modem. I waited, thinking I was going to see something extra special. Alas, except for Jason's photo, I saw pork one can usually get in a local market around here.
Yours truly,
Nick