TheNoodleIncident

Great, thanks. I don't measure either, but it's good to have a general idea of ratios. It's really just making traditional Casear dressing, except the eggs are cooked and you made a tweak or two. Looking forward to trying this.

I like this idea alot. Would you mind sharing an approximate ratio of the ingredients you used? Would you say it tasted very much like Caesar, or was more like a spin-off? Also, what do you think about substituting Parmigiano Reggiano and adding a bit of lemon juice? I usually have a wedge of Parm (but not Romano) in the house and lemon juice just makes sense to me, but I won't mess with it if you think it's already perfect as is.

That is sort of true - when you find a few in the bottom of a bowl of popcorn, it's a nice treat. An entire bag is a bit much - but I finish the entire thing. Wondering what else I could do with them - add to salads? Top vanila ice cream?

Yeah, the are apparently a very small operation and only distribute to local stores (CA). So if you want to buy elsewhere, it's online by the case only. They called it a "case", but it's basically just a box of 16 bags (each bag is two servings, and relatively large servings) for around $23 (free shipping). Not bad at all. I just found it very cool that other people recognize the greatness of the halfpopped kernel, and someone thought to sell them. ETA - It's only halfpopped kernels, no completely unpopped ones, so no dental danger. They are crunchy, in a good way.

When making microwave popcorn, does anyone else love the half popped kernels at the bottom of the bag? You usually only get a few per bag, but my wife and I fight over them. I recently found a company that sells entire bags of half popped kernels - since they don't distribute near me, I had to buy an entire case through the website. They just arrived and I'm enjoy a bag right now, but its sort of weird to have SO MANY kernels - loses the thrill of the hunt, but still tasty. Anyway, just curious if anyone else shares this weird love of half popped kernels, and if anyone has tried Halfpops (btw, I don't work for them or have any sort of affiliation). www.halfpops.com

Really? A $500k watch should be a magnificent work of art and engineering that will last a lifetime. This is . . . $5 ice spheres. It's like a $500k Swatch. Not that I own any (or ever will), but $500k watches typically hold most/all of that value and can be re-sold. These stupid $5 ice cubes turn into....pee.

soup

Does anyone have an opinion on this article for "easier" risotto? I'm not saying that risotto is hard, but if this method works, I figure why not? Possibly more importantly, he also claims to achieve better consistency and flavor. I'm surely no risotto expert, but this seems to be based on a fair amount of science and logic. I plan on trying it soon. http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html?ref=carousel (Also be sure to click the "Get the Recipe" button for more specifics)

If they truly are uncoated cast iron, seasoning should help. You would just need to repeat the process every so often (unlike cookwear, which gets "reseasoned" when you cook with it). But I think my first step would be to call the company and explain. They might have an easy solution/replacement.

I sometimes prefer turkey bacon over the real stuff. I like the flavor and texture.

Ok, I was starting to be convinced that cheetos and yogurt MIGHT not be so bad. Yogurt is close to sour cream, you can use sour cream to make french onion dip, and cheetos in french onion dip sounds kind of good. But the idea of cheetos blended into yogurt has grossed me out so much worse than when the whole conversation started.

Ok, I'll concede that yogurt could probably work with peanut butter. Guess I've just never tried it myself. Cheetos are deliciously unhealthy, and go perfectly with beer. And many other things (but not yogurt).

If we are literally just looking for things that I would NOT eat with yogurt, here are a few (and I obviously had to stretch to make this list): Cheetos Ice Cream (no point?) Lobster/Shrimp/Crabs Oysters/Clams Peanut Butter Beer Man, yogurt really can go with just about anything....which is why I eat some just about every day.

So how did the pretzels come out? Pics? And would you mind sharing the recipe? I'll occasionally make pretzels using pre-made pizza dough (and a dip in baking soda solution), and they are pretty good, but I'm sure a real recipe and a real lye dip would make them much better.

I'm certainly no expert, but I think you would want an electric sander for that and then you are risking creating too much heat and melting the board. Also, once deep marks are created, you have potentially created pockets for bacteria and other badies to live (that even a dishwasher won't take care of). Resurfacing might not fully expose those pockets, and therefore those badies might continue to live in your board. I strongly prefer wood, but have always thought an advantage of poly boards was their cheap replacement price. I've been told that one the marks are bad enough that a hand towel will catch on them, it's time to throw it out.

Thanks for the summary - very cool tip, if it works. My problem with viewing is my work firewall - no videos allowed!

can someone explain what happened to those of us that can't view the video while at work?

Nassau County, Long Island. The WF beer selection isn't amazing, but not bad (they had a few other Belgian type offerings, including a few legit Trappist beers). I actually discovered another one of my favorite beers (Stone Ruination, I tend to prefer strong IPAs) after a suggestion by a WF staff member. I usually buy my beer at the local beer shops which are very well stocked - with just a few exceptions, I've usually been able to find whatever I want (including LFDM in both bombers and 6-packs). You're right about the occasional sales. And one thing I do like, though not really cheap ($9 - $11/lb) is their lamb steaks (not chops). Those are delicious.

No, the coupon sold out in a day. After buying one, a few hours later I decided to buy more with my other email address but it was too late. Thanks for the suggestions - unfortunately I didn't post my question until too late, so I didn't get the responses until after I had left. But I'll go back another day to try some new things (especially that butter). I know people have been debating whether or not WF is more expensive than other places, but holy cow their meat, fish and cheese ain't cheap. So I didn't get any of that, like I had planned. The main thing I wanted was beer - got one La Fin Du Monde (a favorite), and a double chocolate stout (something I've been wanting to try). Nothing I can't get at my normal beer store, but still good choices. Also got some frozen naan, which might be good, some fresh ground PB and a few other less exciting things.

It's been a while since I've shopped at Whole Foods - not because I don't like their products (I like alot of them a little TOO much), but partially because I moved further away, and partially because I have cheaper options near by. So the other day I got a 50% off coupon and will be stopping by after work. I know I want some beer (they have a decent craft selection), and I'll pick up some fish or steak, and possibly some cheese, but I also want to get something fun/interesting that I can't find at my normal stores. I could just walk around until I find something that catches my eye, but anyone have suggestions or favorites? Edit to clarify - The "coupon" is actually a $20 credit purchased for $10. I'm looking to buy something interesting since I will be in the store anyway. I can't get 50% off my entire order, so this isn't a free ticket to buy something really expensive.

We always have frozen chicken breasts on hand, but having time to thaw them is a problem if you haven't planned ahead - so the solution for a quick meal is to make pulled chicken which doesnt require thawing. I usually use pulled chicken for either tacos or pulled chicken sandwiches. Just put the frozen chicken in a pot with water and seasoning (keep it simple for bbq pulled chicken, add things like cumin, chili powder, etc for tacos) and boiled till the chicken is essentially overcooked and pull-able. The bonus there is that you don't need to tend to it while cooking. Shred the chicken with forks, then return to the pot with either some of the resulting stock for tacos, or some bbq sauce for sandwiches. Then just make your sandwiches or tacos (with the usual toppings)! Healthy, easy, tasty. Also freezes very well.

That's amazing - great work. I really like how you used the red powder as a point of identity for the clear gelee. How did you make the powder? I really wish I had the ingredients/machinery/time to experiment with stuff like this.

Le Fin du Monde - a favorite of mine. Good choice. Was just thinking about what "good" beers I currently have stocked - a decent list, if a little short at the moment (something I'll need to fix soon).

I went to college in Upstate NY, and one company was doing fantastic by selling all different kinds of calzones (http://www.dpdough.com). They weren't really big at my school, but we ate it every time we visited friends in Corland, Albany, etc. Tons of different filling options, and they would pretty much make anything you could think of. They definitely catered to the late-night drunk crowd (who DOESN'T want a buffalo chicken calzone at 4am?). Though intoxication may have affected my senses, I remember the calzones being pretty darn good.

Does the watermelon consomme actually taste like watermelon? If so, that is very cool. I don't have any great ideas right now, but hopefully someone else will!