jsolomon

Starving and broke when my employer went to a new payroll system and I wasn't paid for 10 weeks, all I had was 1/4 pound of deer summer sausage and home-canned dill pickles for about 4 days...

In affected areas, game deer legally hunted must all be inspected for CWD. I've been eating inspected hunted deer for shockingly close to 3 decades, and I'm no crazier, saner, smarter, or dumber than when I began to eat Nebraska wild deer. I'm still more likely to be made a vegetable by my insistence on riding my bicycle in traffic. I'm also more likely to be made a vegetable by working with the bacteria that I work with. I refuse to be made afraid of my food supply. The US's is still so amazingly safe that we are even being protected from having a good time. In the words of Private Fong at basic training, "Fuck that." I've gotta go of something, and it's sure as hell not going to be stressing over how many zeptograms of prions are in my diet.

Straight from a 2005 CDC report. http://www.cdc.gov/ncidod/dvrd/prions/reso...blic_Health.pdf

FG, you're missing the nuance of the scientific theory, here. From Wikipedia on theories... http://en.wikipedia.org/wiki/Theory#Science Also, the sources you gave have good information, but do not cover some recent discoveries of prions and their pathologies. I'm searching them up, but my Scifinder login is having troubles. I'll post some once it's working.

My response is the same as in teflon safety. My response.

There are no reports of chronic wasting disease spreading to humans.

Oh dear! That's a moral imperative for a working marriage! When Becky stops molesting me while I'm cooking, I'll know to check her pulse! Is it a bad sign that I'm also very protective of my cast-iron?

Where's the therapeutic value in bread-making then? Seriously good demo, Jack. I put a banneton on my wedding registry 'cos of you. Come to think of it, I put a kweez on because of you, too. My fiance is going to give you the stink eye if she ever finds out.

Is there something wrong with 8/7ths of a liter? I think it is actually 1/4 of an imperial gallon... so it's a quart.

It's not just a male thing. My fiance (female) also does this to me whilst I am cooking. I keep reminding her that no one ever got laid for burning supper, but that never seems to have any effect.

Being a chemist, I have to admit, I'm in fifi's camp. Of course, were I in the labelers' shoes (I have previously) I've always been a fan of epoxying them babies on.

If I caved, I would have to cave on other things... like being the grammar police, being the spelling police, and being the definition police... and possibly even being reasonable at quantum mechanics... I would sooner openly cry. <-- impossible for American males.

Something similar to this is how my family has done it. The bacon turns out significantly differently than store-bought. Michael Ruhlman, could you weigh in? Alton Brown? Tony Bourdain? FG?

Most teenagers I know will go the much easier route of paying someone CASH to get them THUNDERBIRD or MADDOG 20/20 because the idea is the CONSUMPTION OF MASS QUANTITIES. I can't envision a teenager spending $15-$40 a bottle to get a wine-jag on when they can spend $3 on a bottle of rot-gut and do the same. Plus, Thunderbird and Maddog have screwcaps, so you don't have to plan ahead and have a corkscrew--something many teenagers are not planning for. I think for the most part, the bar is sufficiently high for teenagers to not purchase wine over the internet. It is certainly a vastly smaller problem than the problem of a teenager having a sufficiently ethically pliable person to be a buyer (or a miscreant, like myself). However, I think the rrstar is applying malice where simple stupidity is the likely cause. P.S. Sorry about the yelling.

Nebraska has been. But, I know enough poachers to be of the opinion that if CWD transmitted to humans, we would have seen a few cases in poachers by now. I'll search PubMed a bit and see what I can see.

I've smoked some bacon using some techniques other than described here (I didn't get Charcuterie, but my father did for Christmas), and I'm curious about your temperatures. Could someone please discuss a little the differences you get smoking your bacon to an internal temp of 150F instead of cold-smoking your bacon?

They may do like Douewe Egberts did for a while with Burger Kings. They provided a toddy-like coffee concentrate that you the individual stores then had a dispensing machine that simply added hot water to. When BK was serving DE coffee, it was much higher quality than the brewed that McD's was serving at the time. Actually, it was the best coffee you could purchase in my University's student union at the time. If I were looking for an engineering solution for a coffee dispensing machine, that is the way I would go. I have had way too many "brewed" coffees from machines that actually steep the grounds right there where the grounds were not filtered well, if at all.

I apologize for my state sucking.

I would suggest looking on eBay for a laboratory 2000 or 6000 g lab/kitchen scale that has an internal calibration mechanism.

I agree with you. Now if I could only get away from my apartment-sized oven! I think it's only 18 inches wide! And, yes, you are right Wolfchef. Over a long enough time period, the savings become much less nominal. "Making it up in volume" is the term, I believe. But, if you are talking 10% of 4%, you are playing the point of diminished returns game, IMO. If you lower your water heater temperature, or if you get a more efficient HVAC system, you will be much more efficient than changing how you cook. Where I think you will notice the difference in changing how you cook is more a time-based efficiency. If you cook all of one (or several) meals in the oven, you will have one place to look/futz with them during cooking. While if you're grilling burgers, steaming carrots, boiling potatoes, blending margaritas, and baking cupcakes, you'll have all of those extra places to look/stir/turn/flip/futz. It's a lovely academic problem, but it's below the 5% threshold.

Based on this webpage, cooking, at least as far as electricity goes, amounts to a small percentage of your home electricity costs. To wit, let's say you've got a stove that you use. Your average consumption per cooking period is, say 10,000 Watts (10 kW). If you are like me, you will cook for roughly 1/2 of active stove time. So, that's 15 hours in a month. Now you're up to 150 kWh per month. If you use my electric utility's rate plan for summer, that's 150 kWh * $.0851 = $12.77 per month. Granted, that's a reasonable amount, and worth tracking. But, it's less than a meal for 3 at McDonald's (unless you're being REALLY careful). You'll also notice that refrigeration alone takes twice what cooking takes. I don't know whether that takes into account having a refigerator and a deep-freeze. But, you can understand how that would go, too. Your efforts are admirable, for certain, but I think you're looking in the wrong area for higher efficiency for cost-savings.

Maybe its the fencing training, or the ballroom dance, or even the middle-distance running, but I do both. There are times when cooking is like a triple-time swing: fast-fast-fast. Grilling swordfish or tuna, or that perfect piece of beef you bought because you just got that promotion (which reminds me, I need a bottle of champagne for making Staff Sergeant!) There are times when cooking is like a classical waltz: deliberate, slow, twisty and turny. Making chili is a great example, or baking bread. But, there are times when cooking is like a fox-trot (or a really rocking sabre bout). It's all about both the fasts and the slows. It takes all types. I don't excel at any one, but I try to be reasonable at all because they're all necessary at some point.

Was it really a charred flavor, or was it just intensely bitter? It could be roasted deeper, which may add flavors like that, or it could be other factors involved in the different chocolate... like dutch processing, etc.

Nah, the ice loved it. It's just that way.

Why not? I've been running my Diamondback and my Trek 2-wheelers on Australian fortified wine for years!