hannnah

Here's an abstract from one of the conferences where it was presented. The New Scientist article doesn't go into specifics - it's pretty similar to what was posted on decanter.com.

For that 3pm must-have-chocolate-NOW fix, I'd have to go with either plain M&Ms or Nestle Crunch, with the occasional Reese's cup thrown in for that chocolate-plus-salt thing. Crunchies and Flakes are good too, and the white chocolate Flake covered in milk chocolate (can't remember what they call it) is most excellent. Don't have access to those at work though.

They were moving in furniture on Saturday evening (7pm-ish) 2 weeks ago, which was kind of surprising, but I guess they expect the take on opening to make up for the overtime they're paying the setup crew.

Try during Passover - Coke, for instance, will be labeled as kosher for Passover (generally has a yellow top and some printing on the bottle indicating that it was produced under rabbinical supervision). There really is a significant taste difference between Coke made with cane sugar and Coke made with high fructose corn syrup - I always stock up on it when it appears. Edit: typo

We were in Matchbox a couple of weeks ago, and I thought the pizza was excellent - really nice char on the bottom, very thin, crispy crust, nice balance between sauce, crust, and cheese. And our miniburgers were definitely medium rare, to the point that they were still grunting when poked. I wasn't that thrilled by the brioche, though - the bun was really too sweet for my taste.

So is there is or is there ain't actual "bite action?" Looked to me like he bit but didn't rip - presumably so they could reuse the same sandwich in the next take - but I'll have a look at it again tonight.

Here's the full transcript: (Opens with caption: Rick Bayless, 2-time Chef of the Year) Bayless: We're here in LA's Grand Central Market shopping for great ingredients. Today's recipe starts with a southwest-style sauce, made from tomatoes (shot of tomatoes), onions (shot of onions), and poblano peppers (Bayless holds up pepper). We also want some chicken, the kind you just can't resist when it's fire grilled. (Cut to shot of chicken with strange orangey-brown coating bubbling on grill.) Finally, we need some warm, fresh-baked baguettes (cut to shot of knife cutting baguette) to put everything on... (Shot of sandwich, pull back to Bayless sitting at a table in Burger King, a bottle of water on the table next to him) Well, you know... this isn't going to take as long as I thought. (Bayless bites into sandwich). (Cut to shot of sandwich with caption: Santa Fe Chicken Baguette) Voiceover: Introducing the new Santa Fe Chicken Baguette from Burger King. (Cut to shot of Nutrition Facts label: Serving size 1 sandwich, Amount per Serving - Calories: 350, Total Fat 5g. Fat content is circled in red. Disclaimer at bottom of screen: Not a low sodium food. See complete nutritional info at bk.com or any restaurant.) Flavor from fire grilling, not from fat. (Cut to black screen with BK logo.) Voiceover: Come on over. The fire's ready.

Assuming our TiVo hasn't deleted it yet, I've still got Alias, with advert, and will see what I can do about a transcript.

Bottom of the menu page says "Revised: October 24, 1997." Latest modification date I found on the whole site was December 2001 - on the recipe page, where they manage to misspell Recipes in the heading.

To clarify, I found sodium info not on the BK sandwich, but something that looked comparable to the picture you posted, which had salami and ham - that's going to raise the sodium count significantly no matter where the sandwich comes from. Half a teaspoon of salt *does* sound like a lot for one sandwich. However, once I started looking around, I found out that, by comparison, it wasn't that much at all. I have no problem admitting that I'm wrong.

I thought most commercial frozen chicken breasts were brined? I think they're sprayed down with a solution that's got salt in it as part of the freezing process, but I meant the soak-in-seasoned-solution-overnight kind of brining. Should have been more specific.

how much sodium is in a sandwich, say, like this one. Ok. After a look around, it seems 1220mg isn't so much when you're looking at sandwiches with cured meats. For comparison purposes, a 6-inch Subway BMT (salami, pepperoni, and ham) has 1900mg of sodium. There's no cured meat on the Burger King chicken sandwich, though. And I seriously doubt they're brining the filets.

1220mg is a little less than half a teaspoon. Which is a lot for one sandwich.

Gotta go with meat. Gorgeous, red, still mooing or at least grunting loudly. Chocolate occasionally, but always meat. Carpaccio, tataki, lightly killed steak... aaaaah.

3 more for me - 2 new (facsimile edition of Mrs. Beeton's and Inn at Little Washington, personally autographed to me ), and 1 old that I forgot to count last time.

They're horrible, aren't they? I've never had such a bland cookie. Try dunking them in tea - they're pretty good then. I actually prefer 'em to the regular Oreos.

You laugh, but one of the gas station/quickie stops nearest my parents has had the following sign out front for at least 15 years now: Pizza Homemade Chili Nightcrawlers My question has always been whether the nightcrawlers are a separate entree on their own, or a side that comes with the chili. Or an ingredient of the chili, for that matter.

Not to be all Ms. Language Person, but wouldn't né or née work, depending on the gender of the building? OED seems happy with it.

In the US, a list of vegetables might include macaroni as well as ketchup. In France, the other name for lettuce is "salad." apparently mayonnaise holds some sort of vegetable status in the US as well. Here's a new one - we went to a pizza place over the weekend that lists anchovies as a vegetable. As far as "cuisines I don't get," I'd have to go with Ethiopian. Various blobs of non- to half-cooked gloop, served cold, with a nasty-tasting pancake thing with which you're supposed to scoop the gloop. I understand the whole nomadic culture/no utensils thing, but it would all taste much better if it made it all the way to lukewarm. In a similar vein, I've never understood vichysoisse. What's the point of ruining a perfectly good potato soup by serving it cold? Blecch.

I grew up in this area, and these are the places I still go back to on visits: In the main part of Pigeon Forge, the best place is undoubtedly the Applewood Farmhouse Restaurant/Apple Barn Cider Mill. It's a couple of miles outside the main tourist trap area of Pigeon Forge, but it's well worth the slight detour. They've converted an old farmhouse and barn (with attached orchard) into a celebration of all things apple-y, but even the food that doesn't have apples in it is pretty good. I love their vegetable soup and chicken pot pie, and both the apple fritters and the apple stack cake are excellent. In Gatlinburg, the Pancake Pantry is a must. The lines to get in on a Saturday morning will stretch a couple of blocks - there's a reason. I've been going to this place for 30 years that I can remember, and I've never had anything bad. I'd recommend the Peach Delight, potato pancakes, blintzes, or buckwheat pancakes; I'm not a big fan of pigs-in-blankets, but they do have awfully good sausage. They'll also pack box lunches for hikers. If you don't want pancakes, the Burning Bush does a nice breakfast/brunch (also apparently dinner, although I can't remember the last time I had dinner in Gatlinburg rather than breakfast). It's owned by the same folks as the Apple Barn, and it has the benefit of gorgeous location; the restaurant is located 10 feet from the edge of the Great Smoky Mountains National Park, and the dining room has a really lovely view of the forest. I've always liked the songbirds in the dining room as well. Relevant URLs: Apple Barn Burning Bush Pancake Pantry

Nor do they qualify as food.

Apparently it's back open... http://www.washingtonpost.com/wp-dyn/artic...-2003Sep26.html.

I should be able to make it - how dive-y are we talking about? Do I need to worry about getting stuck to the floor?

According to Britannica, "Probably native to southwestern Asia." Which is not to say that the aforementioned migrating Asians didn't bring a few along with them. Potatoes are native, though - maybe they wanted fries instead of onion rings anyway.

Judging from the pace of construction, it might be a little sooner than that. They're already prepping the parking lot for paving, which tends to come toward the end of the grocery-store-building process. Couldn't see if they've got lights on inside yet (I was driving).