Joe Blowe

jayt90, You need to click my link again, and read ALL the way through...

http://www.snopes.com/medical/toxins/canola.asp

Girl, if you're gonna do it, do it right! Toss that hydrogenated crap, and get yourself some real lard!

You got it, seltzer is a German word. As to why it's not known universally, I personally think it's because only a certain type of person drinks the stuff. I'm the only one in my family that drinks it, none of my friends drink it, I sometimes have to go to several grocery stores to find it, etc. Now, if you attach a trade name to it, like Perrier or sum'thin, then people say, "Oh, fizzy water..."

David, Interesting to hear about the home soda makers. I've been looking hard at the Soda Club models, but I don't like buying into proprietary systems. I've also considered rolling my own, but I don't have the time to take on yet another hobby! In the meantime, I've been loading up on 6-packs (12 oz. cans) of Vons/Safeway Seltzer. On sale, it runs $1 per 6-pack, or 46 cents per liter. Their seltzer (also my drink of choice vs. club soda) is actually pretty good, and the small servings means less wastage due to "flats." I don't know what your guy charged you for seltzer plus delivery, but I'd be curious to see how it compares to Vons' home delivery charge...

Well, I suppose that would give me more of an incentive to go with my wife to Fashion Island, South Coast Plaza, etc...

I actually went to Surfas this afternoon, kind of on a "preemptive" shopping expedition. Made a sweep of the place, took mental notes, stocked up on a few items. Anyway, they're not going anywhere right away, but I do think Les Surfas will bail on Culver City than put up with anymore of their crap. When push comes to shove, the City will take his warehouse, and then he'll move away. To where, that remains the question... (Please, please, please pick Torrance!)

Just posting to say, click on my sig...

I urge you to reconsider the chorizo!

What kind of thermometer are you using? How are you taking your readings? Are you removing the meat from the heat source before taking a reading? Also, what about lowering the temp of your heat source and cooking the burger longer? Have you tried your recipe without the more "exotic" ingredients, and adding them back in one by one?

That's why I use two -- one on top of the other! Whatever makes it past the first screen is usually stopped by the second...

You haven't asked?

Well, according to the Taste section at plymouthgin.com, "...the juniper is less dominant than in other gins." That may be the reason why you find it to have a "very smooth taste," however maybe it's just the overall recipe that you're drawn to. If you're looking for better clues for the actual Plymouth recipe, good luck...

Thanks for the info. I searched "IMPS/NAMP 1114F" and found some neat industry literature, like this. I guess it wasn't sexy enough to call it Filet of Shoulder Clod!

New cut of beef or new marketing term? What does it look like?

Well, with a handle like "Soup", who am I to argue! I suppose it comes down to personal preference. I would rather eat some good, sticky, gelatinous braised tails than have some beefy broth. On the other hand, the owner of the pho place I frequent tells me that his secret ingredient is oxtails, so I can't badmouth oxtail soup too much!

I agree -- oxtails are made for eatin', not for soup makin'!

Why did you buy a gas grill again?

Congratulations! Let me know if you need any hot tips on Torrance!

I suppose I could've started a new thread for this, but according to a recent article in the New York Times:

You know what they say: Keep an unseasoned cast iron pan around for high-heat cooking...

Up 'til 3 weeks ago, I was strictly a charcoal man. I'd only work with my Weber 22" kettle, or my lil' Weber Smokey Joe baby kettle. While both had never failed to turn out good food, I was getting a little tired of the whole setup routine (no lighter fluid, stoke the chimney, relight the stack when the first batch of newspaper failed to ignite the charcoal, etc.). Then, the siren call of gas grillin' finally got to me... So, I caved and picked up this little baby for $149. It has turned out to be perfect for grilling steaks, small chicken parts (nothing too thick), burgers, dogs, and so on. Anyone looking for a small grill, be sure to check it out. More information available right here. P.S. This unit should not be considered a replacement for a real gas grill, i.e. Weber, et al. But it could definitely be used to supplement your collection of grills!

I don't speak or read Korean, so tell me if this isn't what you're looking for: http://www.wbizmall.com/Mall/goods_view.htm?goods_no=72406 http://www.wbizmall.com/Mall/goods_view.htm?goods_no=64468 http://www.lotte.com/lotte/sitemap/goods/L...10003&curDepth= The pictures are pretty weak, so I can't tell if there's a temp gauge on the front panels. FWIW, I know what it's like to live in an Asian country that is so rigidly set in its ways...

From the above, I assume you're buying an oven later this year? If so, you're just looking to experiment until that time? Have fun! But if you're looking to help out the ex-pats, I'd recommend either toaster ovens or small countertop convection ovens. Anything else is just goofin' around. Some random links: http://forums.egullet.org/index.php?showtopic=18411 http://forums.egullet.org/index.php?showtopic=58044 http://forums.egullet.org/index.php?showtopic=59012 http://forums.egullet.org/index.php?showtopic=73057

Be sure to check out Blue Star's RNB series of ranges -- 22,000 BTUs is probably the highest output burner you'll find in a "pro-style" range meant for residential use...