bloviatrix

If you're in the industry you might able to take a deduction on your taxes for the membership. But check with your accountant about what it is exactly.

I was thinking about this change in advertising strategy as well. McD has new campaign that seems to me to appeal to the hip-hop generation. Perhaps, BK is trying to re-position itself as an "upscale" fast food joint and use the concept that "if it appeals to people who are food professionals, it must be good." Do we have anyone who reads Ad Age or the like here who can comment on a possible re-positioning?

Its not just Rick Bayliss who has sold his soul to BK. It seems that Ms. Ray has as well. Now granted, she isn't on the board of the Chef's Collaborative. But I still find it disturbing. Maybe this is how she survives on $40 a day in an expensive city.

Thanks for the advice, but I'm not complaining about the overstock. I'm just amazed at my accumulation. There were sales, so we stocked up. We go through a box of cereal a week and it takes anywhere from 3 to 10 days to finish a 10 pack of oatmeal. And that's for 2 of us.

Considering your status as a food writer, are friends afraid to cook for you? How do you get them to overcome their wariness?

Russ, I find the creative process fascinating. Thanks so much for sharing yours. Is there any one recipe that you created that you are particularly proud of? If so, can you share it?

Tonight was fried flounder and chana masala.

Other than your wife, who else are your guinea pigs when recipe testing? Actually, what's your process in creating recipes?

Russ, I'm hoping you can provide some insight on how the idea for article comes about. Are many of your articles based on something peaking your interest and how frequently does the food editor request that you develop a piece on a specific topic? Thanks.

Um... You could have done that with tap water, bottled water, milk, beer, wine, sulphuric acid, or the blue stuff in the portajohns as well. The sugar dissolved in liquid. It does that. If the stick had disappeared, then we'd be talking.... OK, I was 10 when I did this. I didn't know about scientific methodology at that age. What I do know is that it freaked me out to the extent that I drink very little soda 25 years later.

Oh man, you just brought back a repressed memory from childhood. We used to go hiking in the National Parks and take a lot of Ranger-led treks. One summer I developed an expertise on animal droppings which I decided to share with my classmates when I returned to school in the fall. I still haven't recovered from the abuse.

I think it's a NY thing. The packers seem to think that if they pack each bag lightly it will be easier to carry -- ignoring the fact that the total weight of the groceries will remain the same, only redistibuted.

I took the shallow cover of a heavy duty cardboard box and created channels down the length. I then put all the jars in alphabetical order down the channels. I keep the box on a shelf in one of my cabinets and slide it out as needed. A friend of mine owns a plastics fabrication company and I plan on having him make me one that is somewhat sturdier and easier to clean.

I should point out that cereal isn't the only thing we're inundated with. We've got more canned tomato products than a normal person should have. Probably two cases worth of salad dressing because my husband keeps buying it. Bags and bags of dried beans. Pounds of assorted rice. And enough pasta to feed all the entrants in this year's NY Marathon. And this in a Manhattan apartment!! (you should see all the paper toweling and toilet paper we have as well)

I went grocery shopping yesterday. As I was putting away the cereal I realized I now have a total of 25 boxes of cold cereal and the same number boxes of oatmeal. What do you have an over-abundance of?

Considering the pig, bunnies, chicken, and all those awsome sides, how on earth did you guys find room for dessert?

I had the falafel at Pizza Cave today. First, I've got to say that I need to work on my pita stuffing technique. Like Rachel, I was a little leary about the falafel balls sitting in the tray, but to my suprised they tasted quite fresh. They were crispy, not soggy, and very flavorful. I used the israeli salad, some pickles, and hummus in addition to the falafel balls. I didn't love the taste of the techina, I like it more garlicy -- but didn't detract from a really tasty lunch. Thanks guys for cluing me in. My stomach thanks you.

When they first opened I would put them on. Now, even though I get cold at 80 degrees, I'll run through sans jacket. I work that room like a speed demon - people in my way - watch out, I have no problems running over your toes. I will admit that in the winter I put gloves on before I enter the room.

And don't forget the freezer room!!

Although I can't vouch for the scientific accuracy, I did an inadvertant experiment on the deteriorating factors of soda back in 1978 at the age of 10. I was drinking soda out of a cup and had a lollypop. I had to go do something so I placed the lollypop into the cup of soda. When I returned the lollypop had been eaten away by the soda and all that was left was the stick. If that's what soda does to candy, imagine what it does to your teeth and the inside of your stomach.

Along the line of Katie's post, I hate when the waiters/runners assume I'm the one who ordered the chicken or salad because I'm a woman. Why is it that if I order beef and my husband orders the chicken, when the food arrives the chicken is set in front of me? Is there some rule that says chicks can't eat beef?

Not a mini-market, but I paid over $4 for a quart of heavy cream at Shop-Rite in Englewood, NJ in June. I then made a stop at Fairway on 125th where the same quart was about $2.20. But in the reverse, in a desperate need for canola oil, I paid $4.50 for a quart at Food Emporium, which is how much I pay for a gallon when I shop in Jersey. C'est la vie.

I know it means work, but what about making your own tea and a separate sugar syrup. This way you can sweeten to your taste and slowly reduce your sugar intake by changing the ratio and quantity of the syrup.

You mean you haven't dedicated your life to the perfect pig pickin? For shame. Or is it that now you have attained perfect pig pickin-ness you can go back to serious pursuits?

It was ok, but if I go with the stock to soup method I'm going to have to play with it a little more. The flavor was perfect for the pre-fast meal. Not super seasoned, with a mild chicken flavor. I ended up adding some carrots, onion, and celery to the pot and letting it simmer for a bit. I think I'm going to take Chef Fowkes's suggestion and use this stock for flavoring pilafs, risottos, sauces etc. I've been using canned stock and it has so much fat and salt, it'll be a pleasure to pull something homemade out of the freezer. The chicken soup I usually make is fairly fail-proof, plus with the carcass in cheesecloth it will be even easier to do (I shared this idea with my mil and she loved it). But this hasn't put me off stock making. I just became the proud owner of 8 pounds of veal bones. I'm going to get a new large stock pot this week (My old 20 quart is scorched on the bottom) and make up a pot of veal stock.