TheNoodleIncident

Dunkin Donuts is also giving away freebies, but I you are required to buy a beverage first. But who doesn't like coffee anyway? http://blogs.forbes.com/markpasetsky/2011/06/03/dunkin-donuts-vs-krispy-kreme-its-war-on-national-donut-day/

also very sad to see it go....Good Eats has been one of my favorite tv shows for many years, and i credit it for developing most of my interest in food

good link....mostly confirmed what i suspected id like to hear about other ways you've used the glue

very happy to see this! everytime i cook pork, i practically have to argue with my wife over when the meat is done....she grew up thinking that it had to be snow white to be done, otherwise it was "raw"....still not sure if this will recondition her after years of being told otherwise, but it cant hurt

so ive seen mention of "meat glue" in the MC threads (called Activa, or something similar? used in the friend chicken recipe), and was curious about it....and then randomly was forwarded the following article/video about "meat glue" and its less honest use in commercial butchery.....though i agree that mislabeling cuts of meat is dishonest and should not happen, they make the glue itself out to be poison.....can others comment on how this stuff is similar to the MC stuff and their overall opinions on the article? how else have people been using meat glue in their own homes/restaurants for more honest purposes? http://healthfreedoms.org/2011/03/29/industry-wide-use-of-meat-glue-sticks-together-scraps-of-meat-to-sell-you-prime-cuts/ (let's keep in mind that news sources tend to sensationalize stories and cause unnecessary panic, but i'd like to hope that it is based at least partly on fact)

good to know im not the only one, and thanks for the vinegar trick - im going to try that btw - did you notice that when you first got yours it was practically silent, but got louder in a relatively short amount of time? its still not "loud", but def more noticeable im still curious if the excess water problem is specific to our model, or if it's just unreasonable to expect a dishwasher to dry standing water

also regarding the drying, can we define what "good" drying is? on my unit (relatively new frigidaire gallery model), all the dishes/bowls/silverware come out pretty much completely dry - no need for a towel.....however, plastic containers are another story - even when upside down, they tend to have have places for water to pool.....its usually in the lips of the containers, which when upside down create a crevice around the entire rim where water can sit (does that make sense? sort of like a very small moat around the underside of the rim)....it's enough water that if i dont empty the bottom first, it will soak everything underneath it....so i need to drain water from several different containers....is this normal? am i asking too much of my dishwasher to get rid of this standing water? if it wasnt for that, im very happy with its drying capabilities my other complaint is that all my glassware is now cloudy, and it seems impossible to remove....any got tips on that? ive been using jetdry, and it was recommended that we use less detergent, but it doesnt seem to help

do what i did and kill two birds with one stone - test out your brand new blend-tec's ice crushing ability and turn a pitcher full of ice cubes into fluffy snow (the results are quite impressive)....then make snow balls and launch them at your family! (wife was in the shower at the time - and not happy about it )

well, my wife is often the one who wears the pants, so i guess it's possible??

i know it sounds a bit insane...and i can be more clear - we clean them to the point that they LOOK clean, but still may have a thin film of grease or residue....really no noticeable food chunks at all...so the washer really finishes the job ("sanitizes", as my wife would say)...plus, that way you dont have to dry them either

I didn't want to hijack Fat Guy's thread, but his dishwasher topic brought to mind a similar issue I've had. Growing up, when loading the dishwasher, my family would maybe pick a few of the larger chunks of food off, but essentially the dishes went into the washer in a dirty state. On the other hand, my wife grew up with the (very strict) rule that dishes should be rinsed very well before being added. I'm talking a scrubbing with soap and water, pretty much 90-99% clean before going in. Their reasoning is that 1) no stuck on food or grime which is nearly impossible to remove after the first cycle and 2) extended dishwasher life due to less debris mucking everything up. I've since been convinced that the "clean first" method is the way to go, but I've gotten a few very strange looks from friends who have helped me load the dishwasher and think I'm doing double the work. How do others handle this?

well, live and learn i guess....ill make the best of it....thanks for $2, i shouldnt have expected much

it is definitely cooking wine....i normally never buy the stuff (the ol' "only cook with what you would drink" rule), but for some reason i didnt think about it this time thats a good point about alcohol soluble flavors - thanks i guess ill just use a splash in various applications where i think it might work, and see which ones are winners

so i was waiting to make my first post something thought provoking or highly useful, but i realized it would be LONG time if i kept waiting for that.....so instead ill go with a random, simple question i have so the other day i made the chinese dish "ants climbing a tree" - really simple dish of bean (glass) noodles, ground pork, green onions, and various seasonings (came out great, btw)....my particular recipe called for rice wine (NOT rice wine vinegar, which i know and love)....my local asian market only had the large (750ml?) bottle, but since it was only $2, i went for it i only used a tablespoon of the stuff, so now i have this entire large bottle left....i gave it a taste, and it tastes like salty sake (which, i guess, it is)....its so lightly flavored that i almost dont see the point in using it...i cant see it adding the complexity or depth of flavor that you get when cooking with grape wines my question is how else can i use this stuff? did i make a mistake by getting the cheap, "cooking" rice wine with salt added, instead of a moderately priced bottle of sake? does it add something to the dish other than flavor that i may be misunderstanding? do i need to resort to salty sake bombs? EDIT - Just laughed when i looked at my username and realized that my first post was about a noodle dish....total coincidence