weinoo

Yes, saying those things in private makes them so much better (at least 47% better).

Let me say this...And Im sure people will think Im acting like a moral snob but...Whatevs' ya know? I never use any racial slurs, I dont say gay slurs, and I most certainly never utter the R word either. I didnt when I was a kid, didnt when I was a teen, didnt as a young woman or as an adult. Someone once told me, "People either WANT to do things or they dont want to do them"! I say its the same with racism, bigotry, sexism, classism, homophobia or other forms of discrimination. You either do or ya dont... If you arent a racist those words simply do not enter your mind or vocabulary. Simple I don't think you're acting like a moral snob. As a matter of fact, I think you're absolutely correct.

Get over it; it's just an expression, sort of like the one Paula uses lovingly towards her slaves employees. Morally I am an no higher ground than anyone else here on eG, I can guarantee you that.

Weird. Were they cooked whole? A friend of mine who is a noted Indian cook always cut okra on a rather harsh diagonal. They never were stringy that way and they were never gooey either.

Some good choices by Taylor above. For Spain, in addition to the Andrews' book, I like Penelope Casas. The Foods & Wines of Spain is an excellent starting point. China - The Key to Chinese Cooking is a nice primer. Japan - Simple Art is great, as is Hiroko Shimbo's The Japanese Kitchen. France - Simple French Food by Richard Olney. A classic. And you can't go wrong by reading a little Waverly Root or Elizabeth David or M. F. K. Fisher for some historical perspective.

Frank Bruni, someone with a lot more bona fides than me, weighs in. Since some here don't like to read the NY Times and its hypocritical writings, I'll paste a bit here, because I think Frank hits the nail on the head... He goes on... And finally... Thanks, Frank.

Your sensitive ears and eyes notwithstanding, what point exactly? Did Bourdain hide the fact that he was at one point addicted to drugs (and even at that point could still run a successful kitchen) the way Deen hid her illness? Did Bourdain try to get his customers addicted to H the way Deen kept foisting god-knows-what calorie-laden glop on her customers and viewers? And did Bourdain then shill for methadone?

I think she should have never been hired in the first place. She can't cook, she's annoying and she was a lying sack of shit about her illness. Oh, and then a shill for the drug companies.

Think of all the money you saved.

My local supplier (who carries Stumptown and another local, Brooklyn brand) is now up to around $17 for 12 oz. of coffee. The price has increased twice this year. Which is interesting to me after having read this article in the WSJ... Anyone have any other insight into this?

I was gonna say that my friend's not a lawyer, even though his first response sounds like he is . I personally use the ice ball mold that Don refers to in his post and it works fine; if I know I'm gonna be using a bunch, I start a week or so ahead, and make a bunch and keep them in a plastic freezer bag. For anyone who has not been to Cocktail Kingdom, if you are in the least bit interested in cocktails, and happen to find yourself in NYC, go! It's an awesome place but be prepared - you will walk out with stuff. This post and the next will give you an idea of some of the stuff they have at CK - though it was taken a few years ago and they've since moved into new quarters.

See the post above? How about answering the question?

I spoke to a friend at Cocktail Kingdom today and they suggested:

I think you'd be much better off using a plain old flat-bottom frying pan (or saute pan, as the case may be) to do your stir-frying. Can you return the Bodum?

Padma's way hotter than AJ.

If the farmer's market here (NYC) is any clue, expect radishes, baby turnips, tons of greens, spring onions and the like.

I have a place that makes that style of "roast pork," as well as beef and chicken I believe, right across the street from me.

Maybe some here ought to look at the etymology of the word omelette... Seems to me perfectly legit to call an omelette French or Parisian, since that's where the word comes from.

I'm pretty sure Zimmern covered a wide range of stuff other than Korean. Bunch of places here. Lexington Market looks nice.

Faidley's. And Zimmern did a show about Baltimore this season...evidently, quite an amazing Korean population with lots of great eats...I'm dying to get to some of these!

Took the words right out of my mouth...

I think the plural of asparagus is asparagus .

A travesty if ever there was one!

I like this style of risotto...all'onda. Do you use carnaroli rice for your risotto?

Another single-egger, with avocado and salsa verde...