Mjx

In terms of risk, there is no way of actually knowing exactly, without knowing the formulation of the oven cleaner, but there should be plenty of information about that only. The ones I've used definitely were only to be used in well-ventilated areas, with skin well-protected from it. Using it on plates sounds wrong, oven cleaner isn't designed for that use, and generally, when plates can't be cleaned, even by scrubbing, there's a chance that the glaze is thin, and I can't even imagine what oven cleaner would do to that.

It sounds (and looks) delicious, but my first reaction was 'Oh, cute mushroom!', which is probably causing you to smack your forehead on the surface in front of you. And have I just been in Denmark too long, or is that really a quite decent price for your meals?

Not looking promising for me: We're more or less buried in spec. blueprints, and still have no firm idea of how much of our finances this is going to involve, or when. I haven't quite given up on being there, but at the moment, it's looking unlikely.

They are pretty... in fact 'oh, pretty!' was my first reaction. I've never made these, how do you cook them?

Jim's Organic Coffee Espresso Jimbo should fit the bill. The name makes me cringe, but it's a go-to for me, since I prefer low-acidity beans, and I always get fantastic coffee from this (I have no way of knowing which nation you mean, when you say 'nationwide', but Jim's Organic Coffee is US-based). My experience is that it's generally found in shops where you grind it yourself to the desired fineness, but if you have a grinder at home, you'll get much better results, since you won't have the ground coffee sitting about, losing its aroma.

I'm Australian and I have no idea what Australian comfort food is. Presumably they're counting on NYC hipsters not knowing either, but being like, way too cool to admit that. This sort of thing is that makes me much prefer wildly unfashionable places primarily patronized by grumpy old men who walk in, look around sourly, walk over to where you're sitting, and say 'This is my table'. My brain is not even fully able to imagine the response of such patrons to menus with 'Australian comfort food' on them.

The only way to protect yourself against those toxins is to avoid chicken altogether, since there's every chance that those have been there form the word Go.

Given the circumstances you describe, I'd work with it, taking particular care that it reached recommended internal temperature, which should take care of the E. coli, salmonella, and other bacteria that make chicken a potentially risky proposition, regardless.

I'm about as serious a germ freak as you can find outside a home of some sort, but I'd roast it.

This seems kind of unfair to the shop and other shoppers, and isn't particularly reliable; many of the most dangerous bacteria produce no odour at all.

Do you find it difficult to not slump on those? Several of the places where I worked as a massage therapist had those, and if I used them at all, I ended up cranking them way down and kneeling on them, because otherwise, I found they tended to force me into a slouching position that made it really uncomfortable for my neck and shoulders. I really like stools that tilt, since they make it far easier to remain vertical. This all may depend on how long you sit, however.

If you're flexible about the concept of 'appetizer', I'd go with small bowls of tortellini with just enough reduced broth for there to be a little with each spoonful. Might add a couple of reduction-glazed chestnuts to each bowl, too, if you can get your hands on some.

That's just bizarre. I'm guessing it means that neither Kimball nor whoever wrote up the cue card has a clue about chemistry.

Well, I was really only thinking of an occasional short time use. No, I'm not looking for long-term soljutions, and my question, while relevant, was as much out of curiosity as anything else. Fair enough, but if I were you, I really would drag out that heater you mentioned, even if it is just for a little while, and it's something of a project. Or, get another that is easier to move/stash: the good ones are small, efficient, direct the heat effectively, and will make you feel very, very happy (perhaps not as happy as a life model in a skylit studio where all the people sketching are muffled to the eyebrows, but still). Leaving aside the possible safety issues, my experience in our last kitchen (which had no heat) was that the heat from the oven didn't circulate very efficiently into the room when the door was open, and it was a small room. Once or twice, I left the oven door open after shutting it off, because it was just so bloody cold, and I could feel the warmth when I stood immediately in front of it, but a little ways away it really wasn't doing much good.

Get a space heater: The small cube-shaped ceramic units seem to give the best bang for the buck. One of these should do the trick for you in your office space; I'm speaking from a decade+ worth of experience as an artist's model who often worked through the winter in large, draughty, unheated studios. Using your oven as heater sounds likely to damage your oven/you/your budget, over the long haul.

I just heat some broth, and add as much ginger/chilies and lime juice or vinegar as I can stand without my head caving in. I'll drink litres of this, when I'm feeling run down or ill.

Happy New Year, all! We've moved on to Recipes that Rock: 2012, which is here: CLICK!

I can top that: Up until this moment, I'd managed to completely forget that you're even supposed to rinse rice before cooking it. I also often drink instant coffee.

I have a hunch that vendors found over time that if you use 'cuttlefish', it means a lot of boring explaining.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1072752/ The only macronutrient to be absorbed entirely is carbohydrate; protein is the most poorly absorbed, and its absorption would be further reduced in normal eating, because most people don't chew that thoroughly.

I've never tried the stuff in the little plastic packets, as I was warned that it tends to be of a poor grade/has an aggressive, almost 'off', fishiness. If you go with the ink in plastic packets, it might be a good idea to first get just one packet, and see how that is, before committing to a bunch.

Erm, NO. If your body has no immediate use for it, it will store it. And not as muscle tissue, either.

They do make great jam (although I think vanilla kind of overwhelms the scent of the plums)! Pruning some of the blossoming branches and using them decoratively helps mitigate the plum tsunami (my boyfriend's mother had the same problem with her tree, including the cracking branches, so we also ended up aggressively thinning the unripe plums, which I thought might be interesting pickled).

For the 2010 and 2011 conferences, the price of the conference was approximately $150 per person (this included use of the facility and some meals). Reports from previous conferences: 2011 conference (Niagara on the Lake, ON) 2010 conference (Gaithersburg, MD) 2009 conference (Niagara on the Lake, ON) (edited to add links to the previous eGullet Chocolate & Confection conference reports) Thanks! I'm still in dangling mode, owing to our ongoing house-hunting; I'm hoping this will soon be sorted.

Ah yes. Love that company's licorice, but I've never tried the powder. Yet.