weinoo

Just like the tobacco companies knew about the ill-effects of long-term tobacco use and chose to hide it, the same thing took place amongst the fast-food giants who kept pushing things to kids. Even as they met to try to figure out how to deal with what they knew was a health issue of epidemic proportions, the drive for profit proved greater and nothing was done. Sure, it's up to the individual consumer, and caveat emptor and blah blah blah, but when you're advertising on the the Saturday and Sunday morning cartoon shows, I think you know who your target audience really is.

I'd say that that is BS.

Ahhh, OK - I get it! I'm happy with my SVS, but if I was buying now, I'd save up for the Poly Sci Pro unit simply because it's easier to store.

Perhaps it wasn't even cod? Seafood Watch from the Monterey Bay Aquarium http://www.nytimes.com/2013/02/21/us/survey-finds-that-fish-are-often-not-what-label-says.html

In an article entitled The Extraordinary Science of Addictive Junk Food, which appeared in the February 24th issue of the NY Times Magazine, author Michael Moss exposes some rather disturbing facts about the industry that has brought us everything from Cheetos, evidently: To Lunchables, in all their ways, shapes and forms. Of course, it was all about marketing this stuff: Now, the industry has known for a long time about the growing epidemic of obesity, heart disease and various other ailments associated with a high fat, high salt, high sugar, etc. diet. And I'm wondering - are they just as culpable as the tobacco industry was in their targeting of kids when marketing their products? Does anyone on this board use lunchables?

With a few months in the Red Bank area, you should be able to get into Manhattan at least a couple of times.

Have you look at the thread about the SideKIC?

I have made good risotto with all kinds of grains, including regular rice, wild rice, couscous, ---- all without adding Arborio rice. I think if you made couscous, you made pasta.

Barley, but...I don't know if it's blasphemy...I just know it's not risotto.

That's great, but they're not bay laurel, or Turkish bay leaves. As it says on that web page: This variety is twice as potent as the Mediterranean type, so use accordingly.

WIKI: Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises andpâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying... If you find fresh bay laurel leaves, please let us know.

Nice skin and range.

I don't know if you're getting fresh Turkish bay leaves - the ones I buy from Penzey's are dried. You can get fresh California bay leaves, I'm pretty sure....a different species entirely.

I think there's also an In 'n Out not far up 101 across the bridge (as well as one near the wharf).

I always buy from Penzey's. 4 oz. is a lot of bay leaves.

I seriously still had some of the wood shavings ("chips") that came with the thing. IIRC, it came with hickory, mesquite and grape vines. I used the burgundy.

I decided to pull the stove top smoker out of the closet and give it a whirl yesterday... That's a whole 1.25# trout, along with a bunch of wild shrimp. So I made a little salad with arugula, almonds, celery and its leaves and tiny grape tomatoes. Healthy dinner...

All of these flavors linger on the palate long after the last bite is done.A wonderfully satisfying apple, high flavored after the manner of Ribston and Cox.

USA according to their web site.

The Poly-Sci unit (creative series) available from WS is made in China. If you're going to go Poly Sci, save up a few more hundred bucks and get the pro model...my $.02.

Why do you even discuss this stuff with him ?

Since you'll have to drive through the city, you have quite a few options. What type of food would you like to eat?

Here's mine... Here it is new.

I lay the silpat flat in my sink, sprinkle a little BonAmi on it, and use a sponge or dobie. I do both sides like this and then rinse - works pretty well, but I agree that they never feel as if they're clean.

Silpat is a brand, yes. There are a number of other manufacturers of silicon baking mats. For some reason, I like parchment for baking cookies, but I use the silicon mats for other things occasionally, like roasting vegetables. I'll even put a silicon mat under focaccia, since I tend to bake that at a lower temperature than, say, pizza.