jsolomon

Hmm... I'm going on a long bike ride tomorrow... that would be a great afterward meal. Thanks for jogging the culinary mind!

Hmm, that doesn't seem quite right. Where I live, 14 blocks = 1 mile. That's 2.8 miles a day, if the blocks are the same. Of course, 2.8 miles is a significant distance to move 400 lbs, especially if there is a grade involved.

Take what you spoke of in your first post (ham, bechamel, cheese) make and sweat a mirepoix, cook some noodles and mix together. Top with crushed crackers and butter. Bake at 350 for 20-40 minutes, or until heated through and the crackers start to brown. Let stand for 15 minutes. Cut and serve.

Given that Krispy Kreme (who spell checks corporate names? What a moron...) states the size of their doughnuts are 57 g, and I'm going to assume a safe load mass for your car is about 500 kg, and that you are a 45 kg person, some simple math should do this. 500-45 = 455 kg of doughnuts. 455*1000 = 455000 g of doughnuts 455000/57=7982 individual doughnuts. 7982/13 = 614 Baker's Dozens So, as many as your car can safely carry. If we figure each bout is assuaged by one baker's dozen, and you have one bout with each cycle, then you have roughly enough to last you 51 years, or a decade past your menarche... give or take a year or two. All of that by one trip! Congratulations!

Hi, SSB here. According to these folks, International Critical Tables of Numerical Tables, Physics, Chemistry, and Technology, the heat of solution of sucrose in water is -5.52 kJ/mol. The thing to keep in mind is a kJ is around the same size as a food Calorie, and the negative sign means it absorbs energy. So, there are two things going on: the chemical act of dissolving sugar in your mouth takes heat energy, and also, the sugar is generally going to be cooler than your tongue, so you will notice that sensation, also.

In a move to spite the spirit that started the Pew research behind this thread, for lunch I did one whole line Of lasagne from a 9x13 pan. Oy, I think I shall bust... Lasagne.... Now, to set up a tryst with Becky...

No, my kitchen doesn't make me happy. It is so less than 5 feet wide, wall-to-wall, and 8 feet long. I probably have 8 square feet of usable counter-top. An island would probably come in the form of a power cord hanging from the ceiling so I'd have more than 4 outlets...

Uh, you got your Clausius Clapeyron terms backward. Higher pressure means higher temperature to boil, higher temperature means more bond breakage. But, if it is volatile compounds that are boiling away, then a closed vessel, like manufacturers may use, is the best bet. I'm also relatively certain that there are distinctions in tomato variety and additives that fall under "spices and herbs" that assist in the extra "tomatoey"-ness. Edit to fix spelling and to add Wikipedia entry

It depends on two things: your purposes for the milk, and the microbes doing the spoiling. Generally, you don't have to worry about the latter. So, soured milk is generally spoiled for drinking, but okay for uses as a buttermilk substitute. As Lewis Carroll wrote, "It is simply a question of who is to be master".

Can't we all give nihilism a chance?

Actually, it's not that dangerous. You see, the alcohol must vaporize before it can burn. This keeps the surface of the pan right around the boiling point of the alcohol--which is lower than that of water. Also, you don't generally need your burner cranked to the "smelt steel" setting to flambe`, so it's really not all that destructive on your PTFE pan.

You and me both. I also can't believe the argument of "no access to tomatoes" and "no time".

Hi. I like sex, and I like food. I am unafraid to say "I had the most satisfying sex/food last night." Could someone tell me what the question "How often do you eat more junk food than you should?" really means? I'm not really impressed by the design of the questions of that survey, and I think they lead people to lie about their self image and their food consumption habits. It's similar to the study of women that found that on a 1500 Calorie diet, they maintained 180 pound bodies. It doesn't pass the sniff test. Thermodynamically impossible to maintain.

The former does not follow from the latter. (Although, the dessiccant may well be ammonium nitrate, which, even though it's a high explosive, it fairly non-toxic and modestly envrionmentally benign).

Guilt? I'm not sure I buy that. I've rarely felt a deep-seated guilt for eating a Whopper. Now, eating someone else's Whopper is a different story, but never one I purchased for myself. I think it's more deeply involved with a self-image ennui than simple guilt.

In a similar vein, ScienceFriday had an episode on 14 April 2006 about Michael Pollan's "The Omnivore's Dilemma". Podcast here.

I've never really noticed that you do... and I have close to 20 years' experience doing this at home...

Harrumph! Growing tomatoes doesn't take that much effort, really. Three tomato plants, even the patio variety, can provide quite a large amount of tomatoes for one to eat, even if one doesn't have true garden-space. Time and willingess (mostly willingness) is another question, though. When I make the baked tomato sauce, garden to jar time is frightfully low, probably 3 hours or less. It really is doable.

Rebecca, perhaps you could tell us something, or put a bug in someone's ear at some point about these tomato sauces we are talking about. When I have the time and opportunity, I generally put up several gallons of tomato sauce riffed off of Alton Brown's baked sauce. Now, my understanding of industrial food processing inclines me to believe this might be a slightly easier/quicker method of making a tomato sauce. This is all a very long run up to, does anyone? If not, why not?

I just realized I forgot one of my major snacking foods (but not pre- or post-training, generally) that I almost always have available when I am working out at high intensities for long periods of time (i.e. in training for a marathon or the like). GORP. Good Ole Raisins and Peanuts. They truly are a superfuel. I also sub in other nuts and other dried fruits, especially prunes and craisins. Simple, but effective. And isn't that what we're looking for?

I agree with the above comments. However, I have noticed that the stuff in a can for less than a dollar (usually Prego, Ragu or Del Monte) flavorwise are as good or better than many of the several-dollars-more variants in the jar. Unpronounceable components are likely in them, but I don't look at the ingredient list when I purchase those.

Jeez oh Pete! They're even in essential amino acids!

2,4-D is a herbicide used as a general use herbicide. It kills broadleaf weeds (dicotyledonous plants) but leaves plants related to the grasses, like maize, wheat, and rice because they are monocotyledonous. 2,4-D mimics a growth factor used by dicots and not used in monocots. Grapes are dicots. The method in which it travels is simply by evaporating and being taken up by the plants. If you look at the wikipedia entry I linked to at the top, and look at the wikipedia entry for benzene, you will see they both share a hexagonal structure. In chemistry, this type of carbon formation is known as an aromatic ring. The effect this has is it lowers the heat of vaporization for these molecules, so they evaporate much easier--hence aromatic, forming an aroma. So, a farmer sprays 2,4-D on a field to rid himself of broadleaf weeds, but if the wind is blowing a significant amount of the 2,4-D can travel a long way simply due to its high vapor pressure. Then, since grapes transpire air just like all living plants, they can absorb the airborne 2,4-D and be injured by it. The problem is, depending on the prevailing winds, the concentration applied, and aerodynamic factors of how the wind is blowing, 2,4-D causing injury to other plants can evolve from many miles off. This makes the burden of proof very high for the injured grape producer. It is simply very difficult to show where it came from.

JohnL, great point. I disagree, strongly even, but great point. However, I don't drink wine to be hip. I don't follow trends. My hemline does not change as the seasons, and neither does my shoe color. And, using a four-year-old displaying his middle finger as a hook in a food article is peurile, at best. So, what do I, as a non-cognoscenti-following, brutally bullshit-filtering wine consumer pull from this article? Unfortunately, not a whole lot. Just because this article displays current trends in literature doesn't mean it displays much for the cause of wine enjoyment--especially if it only espouses hipster movements. I don't need a hip wine to impress a first date, or to continue to keep the eye of some moving target. Besides, what defense does hipness have? Consume me because I'm novel only goes so far.

Homebrew Heaven has a scale that weighs up to 11 pounds (5 kilos) in .1 oz or 1 g increments. Here is the link. I'm fairly interested in it.