weinoo

Some equivalent stuff can be foound at the Whole Foods markets located around the city. Certainly in the winter, the equivalent stuff is, well, equivalent. During growing season, however, you're most likely going to find the freshest stuff at the true farmers' markets. And a greater variety as well.

C'mon. As Sam and I both can attest, Phil was nothing if not a gentleman about offering other spirits, with the caveat that if you don't like it, I'll make you something else. I'm obviously trying to call the author out, because I think he's full of it.

So a chef can tell me that I can't take pictures, can't take notes, can't substitute, have to pay up front, etc. etc. and these same people whining about a snobby bartender are lining up for his or her (well, mostly his) food? Fuck that.

Well, the NY Post seems to think so... My feeling (as if anyone asked)? There are enough bars to go around, and some of us like bars where people aren't screaming at each other and drinking crap, so... Right on, Phil.

I also truly like Pikesville. It has a specific taste that most other rye's do not. The Wild Turkey 101 was my standard rye for many years. I though it offered good value and was easily obtained. I have not used, and most likely won't the 81 proof. I can always get OO and it is a good standby product. Here in pennsylvania it Rittenhouse is hard to find, but I do have a bottle now. I love me a good bourbon, but I am in agreement with Mr. Weinoo that a manhattan should be made with rye Nice to see another Pikesville fan; at $11 or $12 bottle, a truly good value. Also agree about the WT 101, which was a great mixing spirit. The 81, not near as good.

Cavatappi con pomodori e ceci... Roasted brussels sprouts...

Indoor "farmers' markets" carry a range of goods from around the globe. The Union Square greenmarket, as well as all "grow nyc" green markets in New York City, carry only products from within a certain limited geographic area; you won't see oranges, lemons, kiwis, grapefruits, mangoes, etc.

I think CA left out one of our favorite ryes, Old Overholt. I also like Pikesville, but that's because I can get it. Do try rye however, as that's the way the lord intended it.

Diamond Crystal kosher for cooking purposes. I keep a multitude of salts for finishing purposes, and whenever we travel, I like to pick up a few of the salts sold in the grocery stores. While "all salts are the same," per the periodic table of the elements, I don't think they all taste the same. I think terroir plays a role in the taste, but then again, I don't keep a periodic table in my kitchen.

Totally agree with HungryC. I think it was Dan Lepard, who in these very pages proselytized about the wonderfulness of the stretch & fold technique.

I'm big on using my hands for mixing doughs.

Buy the more expensive unit. You probably won't regret it.

The differences between the brands are more about performance rather than flavor. That's it exactly. The time I tried baking with the store/generic brand, anyone could tell the difference...that is, if they got it before I threw it away.

I see no reason not to mix the dough till it is mixed properly...it's still a no-knead dough (remember, it's not a no-mix dough), but as with all recipes, some common sense is necessary.

Why don't you buy a bag and do a comparison; I'm with HungryC though, with King Arthur being my favorite brand. I also get good results with Gold Medal and Pillsbury, but when I've bought the store brand, not so great.

I'm wondering if it might be cost effective and certainly less stressful to have everything you mention shipped by some other method than "mail?"

Actually, I'm more concerned with those same parents (as has been posited above) giving their kids that first lunchable. Because, as many of us know, it's that first drag, that first line, that first, dare I say it, lunchable, that gets one hooked.

I used to steal cigarettes from my parents. If you think kids of responsible parents aren't doing things behind their parents' backs, well, I have a bridge to sell to you.

Yet, when I have hundreds of pounds of surplus from a market garden......carrots, green beans, squash, tomatoes, beets, radishes, etc. etc. etc. and FREELY offer it to those who are "in need" it's usually turned down!!!! It has become very difficult for me to sympathize. Do you think if you offered that same stuff to someone looking for a cigarette, or a heroin addict, they'd be rushing over to grab it?

If you read the Bittman piece, he reports on the science that has proven a link, at the same level of confidence as the link between tobacco smoking and lung cancer, as that between sugar and diabetes, not necessarily between sugar and obesity.

Bittman weighs in...

I definitely researched the Expobar machines before I made my Silvia purchase. The thing which worried me was that they aren't as widely carried or serviced, nor do they have the history of, the Rancilio products. But - they look like great machines.

Exactly...and the point of my OP and the article is that the fact was known by the corporate CEOs cited in the article. They met. They chose to do nothing except continue their marketing campaigns toward the most vulnerable. Great point.

Really? http://www.medicalnewstoday.com/releases/220999.php

Kraft has been reducing the amount of slat, sugar and fat in their products for the last 10 years. At least, according to Kraft... A new study in rats suggests that high-fat, high-calorie foods affect the brain in much the same way as cocaine and heroin.