mrbigjas

I use it to stuff zucchini or tomatoes or eggplant--the interesting thing about it is that it's a complete protein, so by cooking it, sauteeing with some vegetables/aromatics and stuffing it in something, you have a pretty decent complete meal in one dish. I usually do that--sautee the cooked quinoa with other things (some spinach, tomatoes, whatever), stuff it in a zucchini, then cheese or bread crumbs and bake.

I have a friend who forwards it to me occasionally when there's something he thinks I might find interesting in it.

Hells no. I've had that jello/pretzel/cream cheese salad that Pickles posted. It's, uh, not that bad, actually. I mean, all things considered.

You talking about this one?

Let it sit out; it'll mellow.

In my experience, it is not impolite, no. In addition, a lot of people come nowhere near finishing them and leave big piles of noodles in the bowls.

Beer for breakfast!! woohoo!!! Susan and Russ are two of the very few who understand that beer can be yummy for breakfast. I don't know that the ranks are as thin as you think they are. mmmmm breakfast beer. You know what's an excellent breakfast beer? A belgian sour ale, like the one that Monk's Cafe here in Philadelphia has brewed for them. Cuts nicely through all the greasy fried meats and eggs and taters and whatnot.

What do you think about the technique in Russ Parsons' book How to Read a French Fry? He recommends starting the eggs in cold water, bringing it just to not-quite-a-boil and then turning it off and letting it stand until the water is room temp--rather than simmering and then shocking in cold water. I've used it many times and it works well--the eggs are sometimes difficult to peel, but I suspect that has more to do with the age of the eggs I was cooking, since other times they aren't.

When I was a kid, we used to eat raw potato all the time. With salt.

Likewise. Actually that dinner at Rouge sounds pretty good. mmmmm stinky rhone wine pairings.

Agree with Sara about the food. When I was there the mussels were mushy, the fries similar. However, my wife has gotten good mussels there before at lunch, and I have only been there happy-hour-ish. What I found amusing was their menu listing "150 (or however many) great beers you never heard of" including Yuengling Lager, Coors Light, Heineken...

And these are food items?? I'm afraid to ask... Yep. Uteruses are self-explanatory; bung is basically the rectum of the pig.

I don't have much of a bias either way re: Manayunk, but I do when it comes to Derek Davis.

Just raw, to my knowledge. Here is more info about it from UGA's national center for home food preservation, but it wasn't real clear on what would happen in a mixture of vinegar and oil and whatnot, which is why I asked the original question.

Thanks for the info--I suspected that the fact that it was a dressing rather than just straight oil meant that I'd be OK.

OK so last night I made a salad dressing that was basically a vinaigrette with minced garlic & ginger, some miso, light soy and rice vinegar. Q: is it safe to store in the fridge for a few days, or like raw-garlic-infused-oil is there a botulin risk? I'm thinking the salt in the soy sauce and the acid in the vinegar might make it OK, but I'll toss it if it's not.

OK I found that thing I was talking about in the thread above. Check it out here. Very convenient for work.

I am a sports fan, AND an eagles fan. So I'm serving hemlock. OK not really. We're having chicken and sausage gumbo, in honor of my wife's aunt Gertrude, still going strong at age 95 down there outside of Houston. The mrs, who doesn't cook, got the job of stirring the roux while I prepped everything else. Very convenient to have someone here to do that. Of course, the fact that we had a lunch of a huge bowl of pho, spring rolls, and that red bean drink at like 3:00 doesn't help things.

Gentian (and this other one called Centerba) are good digestifs for everything! I don't know if I'm making the Trenton pizza club run yet... maybe another one.

that's all i'm concerned with. This site sells dwarf citrus trees in pots. When I do my house renovation (someday) I might end up with enough light to actually get one--it's in the plans.

The guy who has won for the last four or five years is probably a good 300-350. I mean, FWIW. I know the nathan's hot dog guy is a little guy, and now the new wing bowl champ is this chick, who appears to be a good old freak of nature.

That chick can really eat. Wow. Wing Bowl story

I don't know if the handles are lighter. They definitely seemed shorter to me, which would have the opposite effect of shifting the center of mass toward your hand. Either way, let us know the results! I'm curious.

Herb, were you around in the late 80s/early 90s? Before Penn cracked down on underage drinking (around 1991 or 92 IIRC), the Palladium was packed every night with students--and when the weather was nice the whole patio area was crammed full as well. So they might not have done so well in the mid-90s, but back in the day it seems they had to have been raking it in on drinks alone.

I don't know about the weight, but I have to wonder if the changes in the handles they mentioned give them a different heft, which might make them feel different? I know that the 12" fry pan my sister got for christmas has a different--it appeared shorter and differently shaped--handle than the one I have. Just a theory. Edited to say that I'm sure not gonna haul my beat up old pans down to Williams Sonoma or any other store to check, sorry. Edited again to say that mine's about 7 years old, I think.