Stone

Just wanted to see if y'all were still here.

Because it's meant to function as a bake-and-serve piece more than a stovetop piece. The shape of the pan itself is hardly different from that of a Calphalon 12" omelet pan -- they should both be 2" high with similarly sloped sides. If you want the everyday pan with a long handle, have a look at the equivalent size omelet pan. Well, that's silly. I don't think I've ever used to to bake and serve. Certainly not everyday. I use it almost every time I cook -- to saute, etc. If that's what it's meant for, they've got the wrong name. They need to rethink their marketing.

I have a 12" non-stick calphalon "everyday" pan. It's great for everything from quick pasta sauce to eggs (I'm not an omelette guy) to stir-fry. I wish it had a long handle, though. Don't understand why it doesn't.

From the show, the cookbook or the website?

I went to Bolo (Bobby Flay) a while back. I recall good mussels and a pretty good steak. And lots of vodka.

Are you sure it's two quarts? Doesn't seem worth the effort. Why not increase the recipe and freeze the extra?

Steak. Chicken fried, that is. There are some thoughts on Fried Chicken here. (Although no one answered my question on batter v. non.)

But do I understand correctly that a person can get its full protein allotment from soy? (And, of course, getting carbs/fats/vitamins come from other sources.)

I usually don't blame the restaurant for a wait, even with a reservation. They can't help it if the party that sat at 7 didn't leave at 9. It was the two confirming phone calls, the annoying request that we not be late and the unfriendliness of the staff that pissed me off.

I often hear that tofu is high in protein and that vegetarians should eat lots of tofu and other legumes to get their protein. I often hear this advice without telling people that they must eat rice with the tofu or legumes. My understanding is that the body needs to take in a certain number of amino acids (22 is my recollection from college biology) in order to synthesize all the propteins our body uses. Only animal products can offer complete protein. Tofu/legumes eaten without rice is incomplete. Am I wrong? Also, if I eat tofu, do I get, say, 75% of the necessary aminos, or do I just get bits and pieces, but nothing terrible useful as protein? Finally, should the rice and legume be eaten at the same meal? Within the same day?

Actually, I've often read that you shouldn't freeze your mugs. When you take them out, water vapor in the air condenses on the glass almost immediately, watering down the beer. Remember, Bud tastes great straight out of the bottle.

I believe Cooks Illustrated did a testing of commercial stocks and concluded that Swansons canned chicken broth was pretty good. I don't know if you get that in Britain. My subsription lapsed, so I can't check the site for the review.

Yes that is why in India we always have rice with lentils and or beans. It is great for one to get proteins. that's what I thought. I've mentioned this on another thread, but I always read about people talking about tofu as being high in protein. My understanding that unless it is eaten with rice, it is still an incomplete form of protein. (I don't know if that means that tofu alone has certain necessary amino acids, but not all; or that it doesn't have any complete amino acids, but if eaten with rice, supplies fully each of the amino acids (22, I think) required.) Where are those smug scientific bastards when you need them?

I brief recap of my experience (and I admit that I should give it another chance): When making reservations for a Friday night, my friend was told to leave a credit card in case anyone didn't show up. She was called on Wednesday to confirm the reservation. She was called again Friday around noon for yet another reservation and to request that we please arrive on time. this alone amounts to unacceptable "attitude" in my book. We arrived on time for our reservation and, of course, SD was not ready. Let's just say the hostess was not pleasant. Their first suggestion was to wait outside in rain. We (six of us) were then shuttled to one corner of the bar, then to another. We were then asked to line up shoulder to shoulder with our backs against the wall facing the open kitchen. The hostess said, "I have an idea, perhaps you can . . . " My friend interrupted, "perhaps you can get us our table." By the time we got our table it was at least 9:45 (9 pm reservations). The waiter was very good, but the food wasn't. The steamed sea bass was dry and tasteless and was served on a bed of shitakes that simply overpowered any taste left in the fish. The noodles were uninspired, and if I recall correctly, could have been purchased at any restaurant in the tenderloin -- except that SD added a "trendy fusion" veggie to justify the cost. A good but nothing special stir-fry was served in a clay pot/a good but nothing special grilled chicken (I believe) was served with lettuce leaves. Ooh. The shaken beef was very good, but not better than could be had at Sunflower down the block. Yes, I had one bad experience, but at that price, with that "you're lucky we're serving you attitude", and with that reputation, I expected much better. And I find many people who, when hearing the words "Slanted Door," respond like P's dog, "the most overrated restaurant in town." On the other hand, I admit that I can be an ornery, cynical bastard who likes to buck the trends. Maybe in November when I return from my vacation we can get an SF egullet dinner at the Door?

Not quite Indian food, but I love tofu chilli. Tofu scrambles are also great. But doesn't she need the rice/legume combination in order to get all her protein?

Mark, that's a beautiful thing. Do you use wood chips to smoke? About how many coals to you use in your weber to keep the temperature down? A big handful? I seem to always get pretty high heat. For that reason, I've been scared to try a long, slow cook.

The experts suggest a bloody mary.

I tried this line last night at Denny's.

Yesterday I had a Bagel Beer., purchased at Trader Joes. It was pretty good. I had the "Plain Pilsner." I'd say I liked it better than most pilsers. It was more amber in color and had a fuller flavor that approached a pale ale. The subtle hop taste didn't hit until after the swallow. Very enjoyable. What the hell it had to do with a bagel, I don't know. The beer is brewed with "fresh bagels in the mash process which gives our brew its "snap" and refreshing finish." I can't imagine what flavor a bagel would add to the beer, and there is nothing remotely bagel-like about the beer. On the other hand, the site states that "Our tastes dictate that beer is best when it's fresh and complements our mood. So, we picked some of our favorites in an attempt to fulfill this need for crisp and refreshing brews!" This suggests that the beer was meant to accompany a plain bagel (toasted with butter or cream cheese, or perhaps topped with lox?). Perhaps the brewer (a server at Boulevard in San Francisco) assumes that brew brewed with a bagel necessarily compliments one. I doubt it's that easy. But the beer is pretty good.

Are there answers to question of offensiveness? On another thread you pointed out that whether a word is offensive stems comes down to consensus: I don't quite understand the difference bewteen language being "synergistic rather than subjective", but if the value of a word is a matter of consensus why not the value of taste? You seem to agree that "Brit" is not offensive because there is no such consensus in society, even though you must agree that some people are offended by the word. Are they "wrong" to be offended? Are they too sensitive? Or is the word just offensive to some and inoffensive to others and no one can claim to be correct?

Words fail me. No they don't... This is why snobbery is a bad thing. What is why snobbery is a bad thing? Because I'm discriminating, because I want to spend my time and energy with and for like-minded people? Because you may be missing out on the company of a very nice person who has strange tastes in food. Or you may saddle yourself with an annoying git just because he can wax poetic about wine. Wouldn't you want the opportunity to show that person how good a meal could be?

Never thought to search for bottle or water. That probably would have been better than . . . . Kidding. Odd that these didn't show up. Chowhound.

Why should you judge others? How else to you decide who to invite to dinner? The question is what are meaningful/mature/appropriate grounds for judgment.

I generally find that temperature is the most important factor. I think real cold tap water is indistinguishable from most bottled waters I've tried, but I haven't tried many bottled water. I'm off to try bagel beer, though.

There are a whole bunch of threads on where to eat in SF. I don't think Frascati. (I assume you mean the one on Hyde) is as good as the other places on your list. You might want to try Antica Trattoria or Baldoria (Larkin and Green) in the same neighborhood. For simpler Italian in the area, Luna Rossa (Hyde & Pacific) or Milano (same) are very good. I had dinner with a table of people last night all of whom agreed that Boulevard was an overrated business lunch.