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Really?
Why don't you think a little more about that while watching an episode of WeddingTV's The Great Cake Bake art competition?
Or, if that doesn't catch your interest, why not choose one of these dozens of other art shows for cakes the are on TV? You can try a show like Cake Wars (a spin-off of the highly-successful Cupcake Wars).
After that, maybe stroll down to one of the hundreds of local cake baking artistry competitions that are held around the US?

Tens of thousands of artists spend huge amounts of time, effort, and creativity making cakes and entering them in competitions to be judged on those merits. There are goddamned galleries of cakes out there, run by Cake Artists unions.

In other words, it's fucking art.

Really?
Why don't you think a little more about that while watching an episode of WeddingTV's The Great Cake Bake art competition?
Or, if that doesn't catch your interest, why not choose one of these dozens of other art shows for cakes the are on TV? You can try a show like Cake Wars (a spin-off of the highly-successful Cupcake Wars).
After that, maybe stroll down to one of the hundreds of local cake baking artistry competitions that are held around the US?

Tens of thousands of artists spend huge amounts of time, effort, and creativity making cakes and entering them in competitions to be judged on those merits. There are goddamned galleries of cakes out there, run by Cake Artists unions.

In other words, it's fucking art.

http://www.foodnetwork.com/rec...

Sure. The color and flavor will be a bit weird to them, but who knows... they may like it.

Note, however, that this just reduces methane and doesn't eliminate the actual fart. The paper also doesn't say whether it has any effect on the amount of methyl mercaptan, which is what actually makes your elderly uncles' farts smell so bad, so the only benefit may be fewer uncles lighting their farts at the table.

That is - you take a hundred people with CFS, a hundred people without CFS, and you can with certainty tell which group is which.

Of course you can! Those with Chicken-Fried Steak will have gravy dripping from their faces.

Because these are delicious.

Don't forget to check the nutrition info for the Morningstar Farms links, though! They're not all that healthy.

"Vegan egg substitute" may be one of the more off-putting "food" ideas I've ever read about.

There was an episode of Good Eats where Alton Brown used avocados to replace the eggs in certain recipes, including for ice cream. Depending on how you feel about avocados, it's doable.

First, you can't drink 208*F. You can't drink 160*F. I use the finger test: hold in stream until can't any more. Then it is ready. Slip in the portafilter. Engage. Fill a shot. Drink a shot. Nice crema. Too hot and you get a thin, bitter coffee. Just right and you get a thick, frothy, chocalate-tasting shot of espresso.

http://www.foodnetwork.com/sho...

Never mind his layman's approach - he is just that. The basics are there for you.

Hell even more joy.
https://www.schneier.com/blog/...

http://www.foodnetwork.com/rec...!

The pinch of sugar generally cuts the sourness of the vinegar.

But yeah, I'm surprised TFS didn't lead with the "pinch of sugar".

Food trucks take up public parking spaces, and they are free to leave the area when an inspector shows up, avoiding any regulations that they don't feel like complying with. They pay no property taxes to support the infrastructure (like the parking space they use). They can show up for an hour a day, just to service the lunch hour crowd and then vanish when the customers do, having poached from fixed businesses enough to make a profit.

That may be the case in some places, but many places it is not.

For instance, in NYC and WDC they are regulated on where they can park, and must take out permits to be there. Of course, they often stay there all day to get all the tourists too. I'd be its the same for most other places they go - like Fairs, Air Shows, Ball Games, etc; often places where it makes no sense to have a restaurant as people will only be there for a couple hours once ever week or so, may be less often.

Further, many times a food truck won't be able to move away so quickly. They can't just close shop and move - they have to "batten down the hatches" so to speak, and then move the beast of a vehicle out of the area.

Of course, all this is backed up by a nice little reality show too - where they went over a lot of that kind of stuff - The Great Food Truck Race where they went all over the country with the trucks. (And no, I'm saying this solely based on that show.)

For pretty much all fowl, the tastiest way I've had them is on a spit in front of a wood fire.

I stuff our turkey full of spice-covered peeled oranges & stick the spit through them, which keeps it juicy as the oranges ooze juice as they cook. I got my rotisserie motor off Amazon for fifteen bucks & it runs on two D batteries so it works anywhere.

Get the fire nice & hot and keep it that way. Put a drip tray under the bird and use a siphon to pump the juice back onto the bird every 20 minutes or so. Get the bird as close as you can to the fire without burning it. A 6-7 kilo turkey takes about four hours, so make sure you don't run out of wood.

Note that this is basically a horizontal riff on beer can chicken.

http://www.foodnetwork.com/search/delegate.do?searchString=Squab+Recipes&site=food&searchType=Recipe

Yum.

But if they are just doing this: http://www.foodnetwork.com/recipes/ellie-krieger/maple-glazed-walnuts-recipe/index.html all they need is some salt...

How do I know this, you ask? That is because, I have deciphered the nefarious plans of this master-villain!

He is making a lifetime-supply of maple glazed walnuts!!!

http://www.foodnetwork.com/recipes/ellie-krieger/maple-glazed-walnuts-recipe/index.html

More like Kale without.... Can't really think of anything to make that better. Damned CSA Kale with every delivery.

I make this all the time and it is fantastic. And I hate any other form of kale. http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe/index.html

Here's a decent recipe: http://www.foodnetwork.com/recipes/alton-brown/royal-icing-recipe/index.html . The reason it calls for pasturized egg whites is there's no cooking involved and raw eggs are risky. We have used powdered egg whites http://www.google.com/search?q=powdered+egg+whites&ie=utf-8&oe=utf-8 (reconstituted according to directions) to good effect.

are you really thinking about cooking dinner when the volcano erupts?

Sure! You take the tin foil from your hat, wrap your food in it, stick it near the flowing lava and you'll have a perfectly cooked meal in a few minutes.

Then you can sit back in your lawn chair and watch the spectacle.

Don't you watch any Alton Brown?

but it's a pretty significant problem if you're using half as much broccoli as the author intended

From my experience, it's not.

If you're doing a stirfry, then it won't be. If you're using it as a stuffing in, say cannelloni, you're going to run out of stuffing.

onsidering the nature of what was allegedly done, and the position held by the defendant, I think it's perfectly reasonable to go for the maximum punishment. IMHO, It really doesn't matter what the documents were that were leaked. Hell, they could have been a top secret souffle recipe, and I would still want to see the offender properly prosecuted!

P.S. Mmm, souffle. http://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe/index.html [Food Network – Alton Brown]

P.P.S. Maybe I shouldn't have skipped breakfast this morning...

I'm NOT a chef, and I think people SHOULD learn to cook, and do basic home repair, and understand how their car works, and if they have a task that remotely requires it, yes they should learn how to program.

Sure there are extremely difficult tasks in each of these areas that shouldn't be attempted by an amateur, but the basics of all of them are readily accessible, and beneficial to learn, if for no other reason than to occupy yourself with something other than mindless consumption of sitcoms. (or slashdot articles)

Back on topic, I AM a software engineer, and I am highly skeptical about the "natural language programming" concept, but that isn't what this article is about. This is just another system for scripting GUI events with a simple interface. If you RTFA, you would find out that the system uses Jython as its scripting language, so the actual code isn't any more "visual" than any oher programming task, it's just that the (often very confusing, even for pros) GUI API has been replaced with a visual system that allows the script to act as if it were a user. I think a system like this has its place if you don't need lots of speed, which is a large number of applications.

Poor meat says you. You just have to know how to properly cook it

Note that GP referenced "Thai iced tea". Thai iced tea is closer to the caloric value of a snickers bar than it is to that of water. Here's a recipe. Note the 6 cups of tea, 3/4 cup of sugar, plus cream and condensed milk.

didn't I just see this on an Iron Chef episode?!?

http://blogs.foodnetwork.com/food/nic/2007/10/episode_2.html

oh, yes... I did.

To be fair, in the show, some of the ingredients are already measured, but for the most part, she does just about everything while on camera. The only issue we've had at our house is that we can't coordinate all parts of the meal to be done at the same time, but that's more of an individual issue of a poorly laid-out kitchen and having less experience than someone with their own cooking show.

You might suggest looking at cooking as an entree. There are plenty of books like What Einstein Told His Cook or Cookwise that apply science to the every day. Watching Alton Brown's Good Eats probably won't bother them much.

Lack of content IS the primary argument. I watch *ONE* channel of what is currently available that you listed or that I know of. That is NOT worth it.

Let me get this straight. I just want to be clear, because your argument as it appears is a very strange one.

Out of CBS, ABC, NBC, Fox, UPN, WB, PBS, Discovery, Universal HD, ESPN, and TNT, there is *one* channel that you watch? Those are only the major networks offered on the free HD tier with my cable service. (There are other, more niche networks also on the free tier.) I can only guess that you're not a major TV watcher in general, because that list includes all of the major broadcast networks as well as the top-tier free cable nets even in standard definition.

And that's not even counting HBO, Showtime or Starz, because you say you don't care about premiums.

To say there's a lack of HD content at this point is ludicrous. Even the local news is in HD, at least where I am. All prime time non-reality programming on all the major nets is in HD. All major sports are in HD. Hell, people seem to love Battlestar Galactica here - it's in HD too.

The "no content" argument is one people have been making since day one that HDTV was switched on. At some point, though, it's an argument that ceases to carry any weight, and that point has long since past. You may as well argue that there aren't any good films on DVD yet or that the PlayStation 2 doesn't have any good games. Welcome to like, five years ago.

Sorry, that you can't accept that not everyone is interested in sports, premium stations, or every nature channel.

Forgive my asking, but what exactly do you watch? Late-night infomercials? The Food Network? (Hey, guess what.) Spike TV?

I'm not arguing against your choice to keep your current non-HD setup. That's your decision to make. But if you're going to publicly try to perpetuate this myth that there is "no content" in HD, people are gonna have to stand up and tell you how wrong you are, so your backward thinking doesn't infect anybody else. Probably 80% of all the TV that actually gets watched in this country (by total ratings) is now broadcast in HD, and there are only a few more major dominoes left to fall.

I remember reading a biography of a chef in which he actually went back to Mexico with members of his kitchen staff to try to find out how they all learned to cook so well... and met their mothers.

I think you're talking about Anthony Bourdain. While he may have also included the info in a book (I would be surprised if he didn't) he definitely went to Mexico and met the mothers of some of his staff in this epidose of Cook's Tour, his old Food Network TV show.

What better to give a SysAdmin than chocolate chip cookies with extra caffeine?

http://www.foodnetwork.com/food/cda/recipe_print/0 ,1946,FOOD_9936_25685_PRINT-RECIPE-FULL-PAGE,00.ht ml

Our two main SA's got a dozen each this morning w/ milk waiting for them in the fridge.

Second, there are some really good soft-cheeses you can't make for sale in the US. The type you need to use unpasteurized milk for. Shame, really.

Third, as you could probably guess, pasteurization is an excuse for not maintaining a clean milking facility. My grandpa was a dairy farm supervisor for a huge US-based food company. Time was, you could eat off any surface in a milkhouse. You could practically fab CPUs in there. I wouldn't try either one today. Pasteurization leads to sloppiness.

And just for lasting this far, here are some goodies for you:
Wisconsin Guide to Cutting the Cheese
A real cheesecake recipe. Just leave out the orange zest, keep the lemon zest. And screw the toppings - good cheesecake don't need no steenking toppings. Seems appropriate for a thread on cream cheese. (Thanks, Emeril)

Oh, and just for the sake of being topical, government-funded research on improving the foodstocks and on breaking knowledge monopolies in food production can only be a good thing. This is exactly the non-sexy sort of research that we need to do more often.

A cake with a geometric-shaped bubble in the middle with cream filling. Either Rachael Ray will be all over this, or it will be quick fire challenge on next season's Top Chef. The possibilities are endless.

I'll see your Rachael Ray and raise you one Nigella Dawson.

And then I'll take a Giana DeLaurentiis for the win.

How many american resturants serve native American food? Hmmm? Thought so.

You likely thought wrong. There are many cooking styles developed in America (often derived from or blends of imported cuisines) and large numbers of chefs and restaurants who specialize in those styles. You obviously don't get the Food Network where you live.

...on the "Fry Hard 2" episode of Good Eats.

He used one of these, minus skull, tail and the bottom half of the legs, to demonstrate the proper way to dismantle a whole chicken for frying.

~Philly

Well, I'll probably be watching BSG at 10pm, but I already have the Tivo set for 11pm. It's Battle Mackerel on the Iron Chef. Michiba is such a bastard. I hope he loses, big time.

Every time I have a friend, co-worker or family memmber ask me what to do when their PC is wrecked by viruses or crippled by malware, I tell them, in my best Emeril Lagasse voice, "B.A.M! Kick it up a notch! B.A.M!"

They're like, "What does that mean, B.A.M?"

Buy a Mac. Problem solved.

I bill too much for my time to give them any other advice... and it wouldn't be as effective or easy as having them buy a Mac Mini or iBook, anyway.

BAM! Buy A Mac!

If they're too poor to buy a new Mac, have them buy a used Mac. A slot-loading gumdrop iMac can run Tiger just fine with 512mb of RAM.

Linux and OpenBSD would work as well, but it would require more effort on my part to walk them through the migration, and I'm lazy.

SoupIsGood Food

As an option for step 1, may I heartily recommend Alton Brown's Steel Cut Oat recipies. Longer prep time (unless you do the overnight version - linked on same page), but the results are just stellar. They've revived my love of the oatmeal, by tying it to my love of the fat.

Jeez, I'm hungry.

Reality TV: I'm watching it, because it's often funnier or more exciting than scripted shows. I don't watch sitcoms anymore. The good reality shows have funnier one-liners and more interesting personalities than I'm going to find in the seventy-eighth season of "Will & Grace". The good reality shows' storylines are less predictable than most scripted shows, and the characters are often more interesting.

I'm really sick of people grouping all reality TV together and dismissing it as a lump. Just like with scripted TV, there are different types of reality shows of varying quality. Just because "According to Jim" is kind of lame, does that mean "Battlestar Galactica" isn't worth watching? Hardly. One is a sitcom, the other is a sci-fi drama. One is about pandering to the lowest common denominator, the other is about quality storytelling.

Some broad categories of reality TV are Competitive, How-To, and Candid. Examples of each type would be "Survivor," "Trading Spaces," and "Real World." Each category has its good and bad shows, and there are enough out there to suit any taste. But if I can recommend a few for the reality-show skeptic:
- America's Next Top Model: come for the beautiful girls, stay for the wacky cast of judges who steal the show
- The Amazing Race: travel around the world, it's one of the best-edited shows of any kind on TV right now
- Semi-Homemade Cooking with Sandra Lee: it's supposed to be serious, but it's funnier than any sitcom; this lady just ain't right

Don't you mean GOOD EATS! *CHUCKLE* I wonder what AB could send up there in a tube?!? Hmmm, maybe I should send that in as a show idea...

I agree, they should make a few for civilian (NASA) use. Especially for restocking the ISS. Although I LOVE the name of this. Some one should run out and create a Heavy Alternative Band called DELTA 4 HEAVY! :p

Did someone say gravy? I can't believe anyone would actually buy gravy... You do know what it's made from, right?

Try 24 hours times 28 days:
24*28=672

Sounds like 28 days to me.....

That's a lot of episodes of Good Eats

Even if you don't care to tinker, his canned recipes work right out of the box...

I'm reasonbly efficiant in the kitchen but I've had nothing but problems with his recipes, after having 3 or 4 turn out like total crap I gave up. (I was especially angry after his duck recipe.)

I much prefer America's Test Kitchen. not only do they get into the science of cooking but all of their recipes have been easy to do and spot on delicious. It's like Good Eats, but without the quirk that can become quite tiresome.

Mike

Rachel Ray is hot!

Also very good, and very funny, is Alton Brown and his book "I'm just here for the food". I believe Alton was actually interviewed on slashdot at some point, but I can't find the story. He focuses on the science behind cooking, and how the food cooks, rather than just recipes. He also has a show Good Eats on Food Network. I find that he occasionally contradicts himself, but overall is a very good resource, especially since the humor makes his book very easy to read, and his show very easy to watch.

Alright, you pay 1,800 for a sword and it's not even the best one possible.

Here's what you do. Use some blue body paint on a chicken and start the whole trading process. Walk around asking if anyone will trade you something for your blue chicken, then trade whatever they gave you for something new. Eventually someone will gove you a broken sword. Stop right there for a minute.

If you're having trouble with this so far, go to a flea market or a swap meet. Someone will give you something for a blue chicken.

Anyway, now that you have a broken sword, take it to a very very big blacksmith with bad eyes. He will help you only if you can cure his condition. For this, we need the assistance of a fat, fishy smelling, naturopathic optometrist.

This doctor will insist that the blacksmith needs eyedrops made from frogs, so get an "eyeball frog" from him and take it to the pharmacy. Since this guy is also a well respected fishmonger, you may also want to pick up some salmon steaks for dinner but don't waste too much time as the frog has an extremely low shelf life.

After the pharmacy mixes up the frog eyedrops compound, hurry over to your gigantic blacksmith and give him the medicine. Remember, time is of the essence as the drops (and your dinner) will spoil. They will (miraculously) work and allow him to see. Ask that he immediately begin work on your sword as thanks.

Forging the sword will take 3 days as opposed to the one and a half months for the Master sword. It also may be cheaper depending on how much your out-of-network optometrist charges you. One more thing, you won't be able to wield a shield while using this sword, but I don't think that should be a problem. Enjoy.

But the bottom of the pot always burns. Anyone know?

Are you by any chance cooking on an electric stove? If so, you might want to move it off the burner for the last minute or so. Might also be that with the olive oil on the bottom, you are effectively frying the bottom grains of rice. I assume you give it a good stir?

Also, be sure you rinse that rice until it runs clear before you do anything else to it. Unrinsed rice is probably the number one cause of American rice failure.

National and Zojirushi are where it's at for cooking rice, IMHO. The nice fuzzy logic models make such tasty rice. The finished product can then be made into fried rice, biryani, or whatever. Alton Brown disagrees, however, and he is the one with the cooking show. He made a tasty looking pilaf last week.

If the recipe itself needs to be free as in speech, then you're right, there aren't that many open cookbooks. However, a number of food-type sites provide recipes for free. Food Network has a variety of recipes featured on their shows (including a couple of free beer recipes).

Here's the summary of these links below:

http://www.cookbook.com/

http://www.allrecipes.com/

http://www.foodnetwork.com/

http://eat.epicurious.com/

http://recipedelights.com/index6271m.htm

http://www.bbc.co.uk/food/

http://www.bbc.co.uk/food/recipes/

http://www.recipesource.com/

http://www.meals.com/Index/Index.aspx?Theme=0

http://www.altonbrown.com/

BTW I did this for me so I can look them up easier! Thanks for the links everyone.

I took 7 years of food prep, but never got further for health reasons. Cooking full time is a very physical career. But I love to cook, and have a personal reputation to uphold. I have many cookbooks, but have found the WWW to be a great resource for tips, tricks, reciples, ethnic foods, etc. One day I WILL have a machine in my kitchen that will allow me to browse the Web, watch cooking shows, and run various food/shopping/recipe software. For giggles, I've included here a few links that I've found helpful. Yes, I'm a fan of the Food Network, and not ashamed to admit it. Alton Brown rocks!
Google Directory Links
Meals.Com
Food Network