jsolomon
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Posts posted by jsolomon
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Steve, there is grass fed beef, and there is grass fed beef. Marketed grass fed beef are an interesting animal that has a young US market. Things still have to stabilize with it.
Of course, it would help if the marketing people would attempt to understand the product before they try to market it. That's part of the reason there is so much confusion.
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Umm... have you thought about seceding from the county?
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AB, next time do the Trans America, or Pan America trail... on a dual-sport!
Weeble makes a dual-sport, the F650 Dakaaaa-aaarrrrr....
And, if you need medical support for it, I'll offer my services for food and fuel!
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They said something on the show about them being designed for snomobiles.
...couple googles later...
Google Muffpot (good name, eh?)!
It looked like they had to modify the mount slightly to get it to work on a motorcycle.
I'm normally pretty handy with Google. Anyhoo, after looking at how my motorcycle is laid out, I'm just going to get a couple of GI canteen cups and baling wire.
Screw capitalism.
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Where did Alton's buddies get their manifold cooker? I would LOVE to get one of those for my motorcycle.
Oh, and Chris, that was one homely looking gigantor burger you fed Alton. Classic!
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Being a bottom-feeder on the pay scale, and not having a trust fund, I do have to respond with "cry me a river."
I unfortunately do shop for sales on industro-meat because that's what I can afford. So, I brine. I brine proudly. I will continue to brine proudly until I can afford my little 40 acres of heaven where I can grow my own animals and tell the industro-meat growers to go to hell and take their crappy products with them.
I'm also agnostic about the don't freeze it thing. There's freezing, and then there's freezing. The final product of a frozen meat does depend on how the freezing and storage was done.
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Uhh, you might want to check that your coffee wasn't decaf this morning, Owen!
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there are ultra-marathoners who can run up the about 12.5 miles and over 7000 vertical feet to the top one-way in two hours and change).
Not all of them are ultramarathoners, but all are sufficiently crazy. I did the marathon last year, and even in August, when I got to the summit at ~noon it was 30 degrees.
I do agree that someone should have given them a sanity check, but I doubt that they were checking in with the home office regularly enough for the home office to do that (if TVFN has that much sense...). Granted, they could have asked a local about the wisdom of their choice and then purchased gear.
Oh well. I thought the third episode was better than the first. That looked like some STRONG coffee, though. I wonder if AB has more hair on his chest, now.
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Take the train. Security is much less pain.
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Good catch!
Though truth be told, I'd much rather chow down on pulled quark sandwiches.
Shades of my organic professor, Dr. Kingsbury!
Does that mean I should serve Kingsbury Salmon, or Alaskan Kingsbury Crab?
Or, Braised Eckhardt?
Roast Swanson?
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i can't seem to get out of this one.
1) there's a difference between being shocked by profanity and feeling the necessity to repeat it in print.
I'm a little confused. Is this topic about quoting someone who uses exceptionally witty short words, or is this about a professional (ish) writer putting down "it reminded me of nothing so much as shit"?
I am all for the former. For the latter, there are times and places.
Edit to add: pesky comma
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at the risk of extending this topic (but more on point than you might think), except in very, very rare cases it is the editor who has the sole power of hiring and firing. When writers fire editors, it is more commonly called "resigning".
And the last time you saw my name as a writer was on what? If I were a professional writer, I would have starved long ago.
Instead, I'm a scientist, so I can eat! Oh, and drink coffee.
But, best of all, people pay me to ferment! 
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Mea culpa. I don't think there is a direct usage of accusative gerunds in English. Also, they don't directly translate to what I was saying, as they apply to wishing, saying, and perception. 'Course, I could be wrong there, too.
Wouldn't be the first time I had shit for brains.
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See, an editor would change that to "modus operandi"-- or, I suppose, add a (sic). Neither of which is censorship, either.
You may believe that, but the first time an editor tried that to me, they'd be fired on the spot. Singular subject, singular verb, singular object.
If the fundamentals aren't there, they don't edit me. For what it's worth, I'm all for addic [sic]--square brackets, or other items to contextualize when directly quoting.
And, I'm also all for profanity. I do strongly subscribe to Rogov's camp, however. The vast majority of the time, one really ought to eschew profanity. However, when speaking of shit, one must use the term shit.
And there are perfectly ripe times to say "if you change one more fucking word of mine, I'll run you out of this god-damned town!" Note the hyphen, and the use of the past tense--both correct. Pedantic, even. But, that's how I like my grammar.
Edit to add: When I play editor, I don't change words, unless they are misspellings or for agreement in gender, case, or tense. If I were editing this post, I would send it back to myself with the note "the last paragraph contains the word 'however' serially. You may want to change it." And leave it to the damned food to change if he wanted to or not.
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Just to be clear: if it's an editor, rather than the government, that changes the language in a piece, it isn't censorship, it's editing. I don't think anybody has provided an example of actual censorship of food writing.
That's not necessarily true.
However, quoting people verbatim is a fantastic way to let them air their inner genius, or stupidity. That's why it is my modus operandum.
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I think what most of you are suggesting, bowdlerizing the offending term, is censorship, and therefore distasteful, unethical, and (hopefully, but not in America) illegal.
I don't have a problem with profanity in food writing, food speaking, or food decorating. It is true that many people have a better vocabulary than to use profanity. However, there are times when an appropriate interjection works just so. That is why we have so many words in the language. You don't say red when maroon is the word that works just so.
Also, allowing profanity provides for teaching moments for people who are so inclined to teach on profanity. Y'know the whole "timmy, if you say shit one more time, I'll wash your mouth out with soap!" Teaching moments.
But, if we are all meaning to be tolerant of other groups, there are groups that use more profanity than others, and we should be tolerant and accepting of them. If for no other reason than that, we shouldn't break into the profanity debate, except to defend it.
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The breakfast that launched a million marriages.
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You could make it like mexican rice, that will cover most of the rice smell with tomatoes and onions
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I've always been a fan of mushroom risotto with wild ones. Other really good dishes for wild mushrooms are...
Mushroom stroganoff (add a little bit of lavender to really gild the lily)
Mushroom cream gravy (saute mushrooms in butter, add flour for roux, make gravy)--great on biscuits or meat loaf
Mushroom pate (one of the best ways to use morels, in my book)
Rice stir fry (soy sauce, sesame oil, egg, and day old rice)
Mushroom soup (sweat mushrooms, aromatics, and some green leafies, add veg stock, really awesome when dumplings are added)
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I'm a fan of mustard sauces, especially ones with garlic and molasses, too.
There's just something about a sharp without a lot of sweet that I like.
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Cheeze and rice, folks! If having your chicken and your eggs just so is that important, they grow on their own if you give them some space.
Grow your own, dammit!
As for the gourmet snob, the last time I ordered off the menu, I ended up getting kicked out of Dick's Last Resort in San Antonio, Texas. Everything else? I simply dont' have the opportunity, or time.
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I think narrating on the motorcycle would work for AB if he were more like bourdain. Y'know, swearing at the traffic in a good New York gutter patois and giving us a really good idea of what agony badly misunderstood food can cause for your innards.
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What, you mean to tell me that the diversity that we see on the outside is also reflected on the inside?
Call the Ignobel people. I smell a winner for '06
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Cheap pickled jalapen~os will do it every time.
Aside from that? Pretty much nothing.
List of Food Products no Longer Available
in Food Traditions & Culture
Posted
The new, smaller gobstoppers really piss me off.
I want my older, two-across gobstoppers, dammit!