WHT

were are you now that you can't get some of thease things? Being from Centeral NJ I miss a few things too. Sabbret franks and Taylor ham being the tops.

I have seen that several places over the years.

Never got up the nerve to do it, but I became obsessed with trying to steal a big promotional poster for this thing from a place near work when teaching a class... "No, the application layer goes on top of the guaccamole! You're thinking of the sour cream! Concentrate!!" I'm so glad there are other computer nerds out there who had the same thoughts. Methinks this is the closest I ever got to taking an interest in fast food. ← The truth be told I have used fast food to describe technology to non-tech people. A lot of it does work incredibly well as people tend to relate to food easily. The one thing left out of this 7-layer description is the tortillas. How is that factored in?

Don't they also do some dished with steak? I have also seen rice used in some of there food. It might be interesting to run all the ligit combinations.

I don’t think so since a Chimi is deep-fried.

At a place that Sheila and I have dined many times and enjoyed the food we had a strange thing happen. We made reservations for 7PM weeks in advance for a Wednesday night. We arrived early and made ourselves known to the Captain who explained that there would be a short wait due to an unexpected rush. No big deal things do happen but after twenty minutes I checked again. Still not table but I had noticed that other people who had been mulling around were being seated. Long story short; they only had a few reservations for that night and we were the only ones in the 7PM slot. The push of people were out of towners in for some convention and decided to hit Greektown. So they decided to go for the quick cash and the heck with local reservations since most of the groups were from 4-8 people. The sad thing is the restaurant did not even offer an apology to us and after an hour we left and found another place that was not as crowded with a limited menu but decent food and service. We have not ever gone back to the other place.

The advertisment on fox looks a little like they will tame things down. More on drinking rather than drugs.

This was actually a rerun. If I remember correctly the plot is basically "Vegan mom goes to Louisiana for a week and cajun mom goes to El Cajon for the week. Vegan mom is portrayed as militant and hypocritical (she smokes yet tells her host kid that he will die when he's forty if he drinks pop) while cajun mom tries her best to understand the her host family". The mom from Thibodeaux ended up cooking a vegan gumbo for her host family (the whole family was extremely vegan ). The El Cajon mom spent her time telling everyone that they were horrible and unhealthy, at one point (during a party that her host family threw to show her how cajuns get down) she made everyone watch a PETA-type video about why killing animals is immoral. It's scary that I remember so much about that particular episode, but I remember getting really pissed off watching it (I guess FOX wins again...) ← Sure it can. nonliniar edidting gives you the ability to slice and edit on a frame level. You can make mother T look like a boob or Stalin look like happy dad if you have enough raw footage to work with.

Depending on the thickness I would broil them with minimal seasoning. If they are real thick I would sear then bake to temp.

Since most pesticides are water-soluble I would hope this would get rid of most of them. It would make for an interesting experiment to try.

The one aspect they should skip is the almost seven min. long recap at the beginning of each episode. I would rather see more new footage.

In eating some of the salads you take in more fat and calories than the Big Mac. Again for reasons mentioned in other posts, some of the ingredients in the dressing are to blame; HFCS and Hydrogenated vegetable oil come to mind. Check the company web site for nutritional information some of it is not at all a wise choice.

The foils in a modern motherboard may have as many as 6 layers. Up until the mid 80s they had two at the most. Make him some Intel CPU cookies. Cut a square piece of sugar cookie dough with a smaller square of darker dough in the center, use three rows of silver pearls on the outer area of the cookie and pipe Intel in the center once baked. Diskettes would also be easy. I did laptops one using a section of angle aluminum to bake the dough in or you can bend a foil sheet to do this. Make a rectangle and bend to 45 deg. either use sugar to represent keys or pipe. Pipe or use jimmies to create a screen border and bake. Pipe on things for the display.

The foils in a modern motherboard may have as many as 6 layers. Up until the mid 80s they had two at the most. Make him some Intel CPU cookies. Cut a square piece of sugar cookie dough with a smaller square of darker dough in the center, use three rows of silver pearls on the outer area of the cookie and pipe Intel in the center once baked. Diskettes would also be easy. I did laptops one using a section of angle aluminum to bake the dough in or you can bend a foil sheet to do this. Make a rectangle and bend to 45 deg. either use sugar to represent keys or pipe. Pipe or use jimmies to create a screen border and bake. Pipe on things for the display.

Roast herb Chicken Stew Biscuits Would be my first three choices overall. I guess for the versatility of the basic information in the process of preparing the dish. Roast seasoned meat is a key in my mind. Biscuits as a gateway to other quick bread concepts because the variations are so slight between say, banana bread or muffins, pancake batter and cinnamon rolls. Stew is so broad and a lot of classic dishes are essentially stew. Understanding the principals makes soup easier to understand as it is related.

I think shows like The Food Channel’s In The Fire that spent some time in the restaurants are more interesting overall. With the technologies getting to the point that surveillance type cameras are close to broadcast quality we ma eventually get some better programs. This will make the production process less intrusive as it keeps camera people from having to be in the kitchen. Then with proper selection of location the views will be almost first person type shots. Producers and directors can be off site and not have a chance to muck with anything but editing and assembly. If time stamping is used it will keep them even more honest as to how they portray a situation. Then maybe we will see some informative kitchen drama.

Fifi, I am impressed by a lot more than your cooking skills here...a 600 lb tuna?? Sounds like 'jaws' to me. ← Strange as it may sound that is still a small tuna.

Not any of the main chains. a salt and lemmon brine followed by coating in spiced flour.

The fact that Ramsey did play soccer profesionaly may have a bit to do with the 'tude.

Almost any place I worked had A/C for the kitchen. Only the stalls on the boardwalk of Seside did not.

I did well in Montclair with the Burpee Beefsteak line. Too late for seeds but you should be able to find the plants at a garden center.

If it is like the products I have seen in a couple places they use a light bulb oven that sits on the counter. Think along the lines of Stewarts Snack line or the old drive-in theaters.

It seems he was harsher on the “professionals than the amateurs. I guess this is like a drill sergeant taking the gung ho types down a peg or so. Feed the needy and crush the ego!

If you look back on the prerelease material from FOX they clearly did not want a food show. You do have to ask how much of the show is edited out. I can’t see any chef worth his knife roll berate people without telling them how to correct the dish. Even with the cheese factor there is only so many ways to present the “reality” format. Someone already mentioned that the PBS show is more realistic and I would agree that it does show what can go on in a kitchen. Both the good and the bad.

Most of the places that use them like Denny’s buy them in dry form. The rehydrate them over night by adding water. If not enough is used they are real lame.