clove2873

awwwhman I hate it when a good product is ruined like that

I would love to try these! &as for the aforementioned sweetness.. I have come to enjoy the subtleties of siracha.. --(*I have come to squirting pea-sized dollops of the succulent sauce on my fingertip every time I open the fridge*)-- ...I've become a fan of the sweetness i get at the end of my tongue,a fan of the invigorating tingle caught with every whiff i take

I like the "cheater's pizza" idea! as for me -- today, i actually had minimal amounts leftover of those same veggies -- I roasted them in the oven to serve along with a butterflied chicken breast which I stuffed with parsley&lemon, drizzled w/olive oil, and seasoned w/salt and pepper. kind of mix and match, yes, but it was satisfying never the less!

well said my friend, well said I must also admit that I, just moments ago, ate a bowl of Quaker's "banana bread" microwave oatmeal-- which was prepared with 1&1/3 cups of water and later infused with 1/3cup of Starbucks Café Verona coffee. It was supremely delicious, albeit out of character.

They've changed, but I can still eat the Rice Krispies. What I cannot handle are all the hypersugary cereals that I once liked. Fruit Loops, Frosted Flakes, Trix, Cap'n'Crunch . . . Count Chocula. Gag. In absolute agreement here.. The "marshmallow" laden Lucky Charms that I once ate bags of are hardly edible anymore.

every single visit I take to Carraba's begins and ends with a bite of crust in said dipping oil

my son's favourite. I'm all for steel cut oats and the like --wonderful texture, etc-- but when Mr.Quakers brown sugary goodness is only 1&1/3 cup of water and a minute&thiry away, i occasionally cave...

Quaker's microwave oatmeals. *gasp* Cinnamon or maple brown sugar ftw...

I like this post! It provides a wonderful suggestion and explanation as to why/how it applies! I appreciate that they have brought their expertise to the table!-- pun intended

Ooooh! I will be keeping a close eye on this thread! I'm going to be headed up to Portland for school next fall, so I have been taking detailed notes of all things gastronomically related to the city

Awesomeness! I love the khymos blog, as well as khymos.org. It is such a wonderful resource! Not only is it filled with stellar info (I love the flavor pairing sector) but it provides loads of links to other helpful sites as well. Plus, Mr. Lersh actually took the time to respond to the email I sent in, which thoroughly impressed me!

ooh! i like the chicken broth substitution!

amen to that. --the basic mix w/ some melted Parmesan on top-- brings me riiiight back to when I was little. my mom and I would throw two bags worth in the microwave, sprinkle some parmesan on top, and then plop on the couch to watch a kiddie show together *power rangers ftw!

An attempt to stimulate a local economy perhaps? Hahaha

Very pertinent question, I like the way you think my friend. I have no answers to these questions either. I'm tempted to try this method even with the extra effort just because the Alton Brown wants to see how it works; The heston in me wants to experiment; the Steingarten in me wants to taste test and compare Will the potatoes retain more nutrients? Will the skins prevent flavor loss? Will the starches that make up the potatoes rupture or remain intact? So many questions! If only Harold McGee were here.... hahaha

Lahey no knead recipe ftw!

Thanks! &as far as preferences are concerned, well, I have none I was born to an adventurous eater (my mother) who, when asked what foods she likes, responds: "..everything! Except raisins, that is. Everything but raisins." hahaha She has instilled in me that very same open mindedness, which I am forever grateful for And yes: thanks be to Nina Cox, the greatest lunch lady in the whole wide world, I do have access to a microwave.

haha! I am in agreement! I brought it to my anatomy class -- as I was already finished with the day's review, and I can only stare blankly at the teacher for so long -- and it blended in quite well with all of the other (LARGE) textbooks in the room hahahahah

I truly had not the faintest idea where i was going to go with it lol agreed on the garlic scent -- probably going fo conjure up any sweet memories anytime soon -- but if my memory serves me well I do think khymos.org did mention a garlic/coffee/chocolate flavor pairing, so you never know.

atomizers--they have been used by the likes of blumenthal and adria, so I thought I would give them a shot. Of course, this was impulsive and not well thought out, considering the fact that I have absolutely zero idea as to what I am going to fill it with. Suggestions? Links? comments on their general likeness? all would be appreciated

Ahh Bourdain never ceases to intruige With his brash attitude and satirical sense of humor, what's not to love my favorite tony-ism from this episode was something like "msg-- i love that stuff. I'd sprinkle that stuff on my breakfast cereal, that is, if i ate breakfast" hahaha. he will perpetually blast our country's tentative eaters and food-a-phobics. I love it. hahaha

Hahaha the paper bag was kind of a hypothetical. I have an igloo brand insulated tote *also: thank you for the link to the Bento thread! I had never seen, or even heard of one actually, prior to your reply. I'm constantly seeking out new information and prospectives!

I'm a high school student who is always looking for new and exciting dishes to bring for a lunch*. I love molecular gastronomy and am searching for fun&accessible flavor pairings to throw into the fold. (pun on mixing ingredients was intended hahah) Does anyone have ideas for me? thanks a bunch! *Ideally they would travel/heat well, but flavor reigns supreme of course.

I love soaking as well! super effective! My mom taught me this little trick over the summer-- It's made the both of our lives easier

I like The Professional Chef as well, although it is far from my favorite. That title is reserved for Heston Blumenthal's The Fat Duck Cookbook. His artistry in the kitchen and laboratory is remarkable. Ahhh, the science behind it all sucks me in like a sous vide foie gras! How I love learning! &on top of that, his prose flows eloquently from line to line, page to page. (*a phonetically fickle foodie does appreciate a well written work ) then again, I am only a high school kid, and my collection is far from extensive. Fat Duck Cookbook = Chores for a reader of my age; my affinity for this book probably stems pride of purchase, to some extent.