Mjx

Peeled and pulled apart as though it were an orange. Membranes and pith partially eaten. This makes a terrific mess, and I do not this around other people!

What sort of tastes does she have, and would things like spices or kitchen utensils be an option? I spend a lot of time in Denmark, and from what I've heard, things are quite similar in Norway: relatively limited selection when compared to what you'd find in a similarly-sized US city, high prices (incl. 25% tax), and things you take for granted in the US are priced as luxury items (you can pay the equivalent of USD50 for a Microplane grater, and OXO utensils start at about USD20). If she has favourite herbs, spices, or other seasonings, odds are good she won't find them there. Same holds for many teas, not to mention, grape jam is unheard of, and Heinz's ketchup is much thinner.

The moment I saw that, I suspected one of the Northern European companies, such as Grohe or hansgrohe, since that seems a popular design with them. I believe the thinking behind this arrangement is that push/pull is more intuitive, or easier with wet hands than left/right.

I'd just get some of those little circular stickers (get white ones, and colour them in with markers, then you can use the rest to mark herb jars or something), and affix them to either side of the lever. That unit looks identical to ones I've seen here, and they're never installed facing forwards, but facing to the right, so Hot and Cold are actually related to 'push' and 'pull'.

The risk of burns is a reasonable concern, but everything I recollect on that matter has had more to do with unsupervised children playing in the kitchen/particularly hot water coming out of the faucet (close to boiling). If the plumbing is altered, but the control handle can't be reversed, so the hot/cold markings no longer match the actual temperatures, this would still present the possibility of unpleasant surprises.

Looking forward to following your blog... and Happy Passover!

I'd leave it, unless you really enjoy messing about with plumbing/paying plumber's fees. In two weeks, you probably won't give it another thought.

Agreed. I'm just wondering whether the labelling is regulated in any way. Purely academic curiosity.

Not with the product I was talking about: That was clearly labelled (I know not everyone reads ingredient lists, but it's still the consumer's responsibility to check). What I'm wondering about is whether meat bits that are bonded together with transglutaminase are labeled as such. If not, I'd consider that deceptive.

Did they contain actual crab? The things I'm talking about definitely had no crab in them (according to the ingredient list), but were described as 'crab style', or something of that sort. But if you did read the label, you knew what you were getting.

Can't argue with that: Meat costs plenty, even when you're not defrauded outright. I'm a bit confused, however, since I'd expect the USDA to require that this be mentioned, as is the case with 'enhanced' pork, and 'crab' sticks that are a sort of melange of everything (but crab). The .pdf file of Rules and Regulations Federal Register Vol. 68, No. 82 Tuesday, April 29, 2003 discusses the use of transglutaminase in meat briefly and non-specifically, but does list a contact (p. 10, middle column, about halfway down).

Palomas involve grapefruit soda, right? If so, I feel it has become politically incorrect to serve anything with grapefruit flavor to a crowd. Some people taking statin drugs won't touch so much as a grapefruit-flavored cough drop. I see you've got bunches of responses from people who actually know something about cocktails, but in the future, you might want to consider Chinotto as a replacement for grapefruit soda: Although it has a more... commanding presence, it's citrus soda (bitter orange), not too sweet, has decent complexity, including a bitter note, and can be found (unless it's changed a good deal) naturally, rather than artificially flavoured. Should be pretty good with the other ingredients you have there, too. Or Bitter Lemon?

The transglutaminase discussed in this article refers to that which occurs endogenously in the tissues of the respiratory system, and to aberrant patterns arising from mutation, and not to an exogenously derived product: '. . . .tissue transglutaminase (TG2), a multifunctional enzyme critical to several diseases, is constitutively up-regulated in CF airways and drives chronic inflammation.' (SUMOylation of tissue transglutaminase as link between oxidative stress and inflammation., Luciani et al., J Immunol. 2009 Aug 15;183(4):2775-84. Epub 2009 Jul 22) Taking reasonable precautions with culinary transglutaminase makes sense (as others have pointed out, like any particulate matter, it is likely to irritate the lungs if it is inhaled), but it should not be confused with the tissue transglutaminase.

I notice that the specs mention that the scale updates every 200ms, perhaps some muck got in, which is affecting the sensor?

Absolutely: It is particularly important to not anchor it securely, so that when you need to vacuum the shelves, the paper gets sucked up the nozzle and makes horrendous sounds. Seriously, the only thing in that category that sort of makes sense to me is the plasticated (?) contact 'paper', which makes it easy to wipe down the shelves, if you have things on them that tend to drip. It has to be put down very carefully, or it looks depressing. Refinishing/painting shelves with washable paint seems like a more effective strategy, though. Paper, I really don't get.

How old is the scale, and what sort of internal mechanism does it have? If the mechanism includes a spring of any description (rather than sensors only), I suspect it has become fatigued, and I don't know that there is anything that can be done to fix that; I'm fairly certain that a sensor would have a defined life-span, too.

Hm. I've never heard this use, but (in the US), I've seldom been out of NYC. It rings no bell in terms of something seen in a cookbook or culinary publication, either, but again, my experience is bound to be restricted. Perhaps the best way to get a good regional/generational spread on this usage would be to put this out there as a naked topic question, with no background (which tends to suck picky grammarians like myself into tangents)?

As both MaxH and ermintrude point out, the use of 'French fry' to mean 'deep fry' is essentially American, which may make it a source of confusion for those who aren't familiar with US English. Using 'French fry' as a verb is ambiguous, and besides, it's no shorter than 'deep fry', so why use it as a synonym? 'Deep fry' is clear, widely understood, and won't be turned into 'freedom fry' by a bunch of dolts the next time France does something that aggravates.

Oh, I know. About which board this is, I mean But looking at what's already here gives Matutu something to browse while waiting for specific responses to this topic, and, from what I recollect, a quite varied array of recommendations were made in that topic (it was the most recent), some of which are likely to suit his father's tastes, and Matutu's, too.

I confess that this is the sort of thing I sometimes catch myself doing, and that makes me scared that all my OCD stuff is spiralling out of my control. The fact that I find the idea of doing something like this very attractive, is not helping How long did this take, and did you have to fiddle with it a bit, to get it just right?

Yes, or, you know, drive for a couple of hours to the nearest country that wasn't blocking the site.

Quite a few recommendations to get you started, under eG Forums > Regional Cuisine > Europe > United Kingdom & Ireland > United Kingdom & Ireland: Dining (including this recent one).

I'm currently situated in the EU, and cannot access Williams-Sonoma's website, but get this message when I try: Sorry, due to website restrictions we are unable to display the requested page. This has been going on for several months, and I have no idea of what these website restrictions might be (their 'newsletter' still shows up in my inbox, so it doesn't seem as though they're blackballing me personally). Is anyone else in the EU (or any other area outside North America/the US) having this same problem, or have any idea of the reason for this?

Gloves make sense, but I'm curious as to whether the contamination is surface contamination, or found deep in the muscle tissue too. In the book Guess What Came to Dinner', the author describes a protocol for killing superficial pathogens on food (including bacteria), which may be worth looking into, particularly for households that include the very young/elderly. So much for antibiotic use in animal husbandry not being a problem.

Among healthcare professionals, there are those who believe that humans do best when they consume very little in the way of carbohydrates (particularly in the form of starches and processed sugars), and others who believe that significant quantities of carbohydrates are important to health. Put really, really simply, carbohydrates are primarily used by the body for fuel, while the body uses fats and proteins to rebuild existing structures, and, when there is an excess, as fuel. The more active you are, the more nutrients your body requires, both for structural maintenance and fuel (something worth keeping in mind when research done on athletes is cited as evidence for either stance). Both stances are 'up in the air', because the tendency is to claim that one approach or the other is best for all, although from what I've seen, this actually varies from one person to the other, and there isn't any single approach that works best for everyone/all the time (but it's fairly simple to figure out on your own, for yourself). As far as sugar being poisonous goes, it's definitely possible to have a firmly-held, apparently well-supported belief without commercial motivation (consider the people who may be seen holding signs saying 'Sinners repent, the end is nigh!', or, if you've lived in NYC for a while, the shouty woman who was strongly anti-pornography, and could be seen regularly in Union Square); this won't necessarily make you right. As others have pointed out, many innocuous things may become toxic if they're taken in excess, and agreed, that, as a population, we eat too much sugar. However, the suggestion that sugar is a poison is far from new, and many decades of research have yielded no conclusive evidence that it is actually poisonous to humans, although it's reasonable to assume it wouldn't hurt to cut down a goodish bit. What's troubling about this (or any) extreme stance is that it inevitably creates a reflexive backlash, leading to precisely opposite results to those desired (perhaps, then, this guy is actually in the pay of the sugar people ).