fresco

Part of McD's problem is their emphasis on revenue at the expense of profit. If you like their prospects, I suggest you buy their stock. I wouldn't.

I think you should take a closer look at the financial performance of McDonalds. Doesn't look like a company in great shape to me, or for that matter, to Business Week or Standard and Poors... http://www.businessweek.com/investor/conte..._7104_pi036.htm

McDonalds lacks the courage to be a market leader, and this will sink them. When every other chain is racing to the bottom (cheaper food, bigger portions) the Golden Arches should decide that their livelihood is making better burgers and fries than anyone else.

Much of what I cook these days is from memory (which may be why things seldom come out the same way twice). But I do use a variation on the computer in the kitchen--printouts.

I suspect that she has enough neural circuits still working to know that what may be billed as an homage is actually a sendup.

You might consider sending them a link to this thread: http://www.sparkwoodfirecooking.com/huntin...hb/menu_hb.html

You might try grilling it, brushed with a little olive oil, rather than frying it.

If by "mucilagineous" you mean having a snot-like consistency, yes.

What about okra? Is there way to cook it which produces good results or is it just a love it or hate it thing?

Think it refers to the way a chicken is dressed--split up the back, often with the back removed--before it is cooked.

But that "discrete stimulant property" was, I think, a big reason that people drank coffee for centuries. Coffee without the caffeine is, in my view, an entirely different category of beverage.

It is indeed a thing of beauty. The other commercial approach has taken place in the prairie regions of both the U.S. and Canada, where small outfits will arrive with enormous deep frying units and do "pitch fork beef" for a crowd. No reason this couldn't be done with turkeys.

When McDonalds gets ahold of this they'll combine both processes and get it down to about two minutes flat.

Of course.

This is veering dangerously close to fast food.

A big part of the pleasure in drinking coffee comes from the caffeine, the flavor quite aside. Butter is not butter without fat. Etc.

Flavored coffee?

Didn't ketchup originate in China?

You might as well ask, "Is there such a thing as truly excellent dealcoholized beer or wine." Defeats the whole purpose.

I'm smoking a whole arctic char tomorrow, and neither I nor most of the guests are much for white wines. Pinot noir would probably work. Any other proposals?

Redarmy, doesn't Edmonton also have a surprising abundance of Chinese and Vietnamese markets, especially given its size? The Mundare sausage place on 50th Street sells very good garlic and other sausage and a bunch of othermeat products, which is made at their place in Mundare, north of Vegreville. Impressive operation. Plus, if you can obtain fresh poultry, etc. from Hutterite farmers, it's quite special. Think they may sell at the Edmonton farmer's market on Saturday.

Elyse, think canola oil was barely introduced in 1990 and may have improved since then. But if you find it loathesome, why would you use it even out of desperation?

I've always liked the idea of fennel, but never felt that it quite delivered on its potential. Until tonight, when I made fettucine with pancetta and fennel, from epicurious. What vegetables do you find hard to get to know?

I wonder if there is a thread on some Chinese food site about ridiculous western renderings of Cantonese or Chinese language? As someone who struggles along in English, I'm always in awe of people who manage to make themselves understood (and run hugely successful businesses) in countries where their native language is not widely spoken, often when they are well past the age when additional languages are easily acquired.

Always thought of flan, or creme caramel, or creme brulee, as a homely dessert, with no associations at all with fine dining. It does tend to be something that people either love or loathe.