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many of them are there solely to rip you off of your hard earned dollars

I gamble online on many different sites and none of them have tried to rip me off nor have I heard of any of them ripping people off. These sites are making so much money from being ligitimate that there is no reason for them to rip you off. If you are worried about the few small ones that may then only go to ones with a good reputation. Check out site like http://www.flopturnriver.com/ to help you out.

is anyone really more than a few hours away from an Indian casino

No.. but why pay 10% rake at a live game when you can pay 5% rake and multitable poker. I can easily make 10x more money in a day online compared to a casino... and all while watching Good Eats

Maybe, just maybe, our elected legislators have our best interest in heart this time.

Maybe, just maybe, they do. But maybe it isn't their place. Maybe they should outlaw places like Check Into Cash that truly prey on the people with money problems.

By rought analogy: It's hard to access a poorly indexed 6 petabyte database over a 128 kilobit per second pipe using a 6 megahertz CPU with only a one kilobit cache and an 8 bit bus.

In other words: the vast amount in information, the inaccessible meta information, and individual human limits on percieving the available input forms, processing them, and storing information from them.

(Yes, humans are amazingly good at image processing. This however is mostly just support for a basic recognition routine that goes something like:

"Hm. Is it a saber tooth tiger? PANIC!
No? Is it something to eat? YUM!
No? Is it something to have sex with? WHEE!
No? Ignore it as unimportant."

Spoilsport.

Anyway, while I agree that it's more correctly termed antipasto, I've often seen antipasta used.

One of the many results that turn up on Google when searching for antipasta.

But try FoodTV. They pretty much have everything, and they're free.

Food Network...Food TV Something like 25,000 recipes. I've tried a few of them, really nice.

-Vic

Oh, come on now. Recipes were one of the first things I ever saw posted on the Internet even back when it was Arpanet. In fact, one of the reasons Xerox PARC gave for developing the GUI was to allow everyone to interact with a computer, even "kitchen wives" could be able to easily store and retrieve recipes on a computer without having to use "arcane" symbology.

To answer your question though, I think this link should be more than Slashdot worthy. The show is great, sufficiently geeky, and life is simply too short not to eat.....Good Eats.

There are many, many other links to recipes on the Internet. Food Network is one and Epicurious are the other principle resources I use.

Getting that behind-the-scenes look at the job I thought I wanted was SO valuable! Chefs work hard (12 hour days or more, 6 days a week) and don't get paid all that much (I guess there are exceptions) - it really gave me the chance to see how good I had it as a programmer and that's what I really loved to do - to solve puzzles and write the code to solve 'em. My urges to cook are satisfied by cooking at home on a hobbyist basis.

So that's what I would say ... do some research into what you're thinking of switching to on an extra-curricular basis. Don't leave your job until you're sure ... well, that is, if you have a job. There is some truth to the adage "the grass is greener on the other side of the pasture." You don't want to find out after switching sides that the side you were on was already pretty green.

I'd also recommend a good book: What Should I Do with My Life?: The True Story of People Who Answered the Ultimate Question, by Po Bronson ... we've talked about it before. I've read most (if not all -- I forget) of it. It doesn't answer your questions, but it does offer some insights into people who have done similar things.

I didn't know Emeril Legasse was a /.er! Let's kick it up a notch! Hey, Emeril, how 'bout some funky fish tacos for lunch?

Mind you, in the US we don't pay TV tax, so if we just watch a show every now and then, there's really little harm done.

However ads don't really bug me, since I pretty much only watch Food TV and G4TV, and quite enjoy their ads...

You'll also find the same thing happening over at TV Food Network. Some of the chefs allow Food Network to only post recipies for a limited time after airing the program.

This is the exact process that Dippin' Dotsuses to make ice cream in little tiny spheres (about 2-5 mm across).

The process was determined around 1988 by Curt Jones (a biologist interested in cryogenics...the science of freezing...not cryonics, the science of "Disney on Ice"). He started his company and now you can get Dippin' Dots everywhere from malls to theme parks.

You might even be able to catch a rerun of the FoodTV show, Unwrapped, where they discuss the manufacturing process. It's show #CWSP11 and it'll air again at these times.

PS - Yes, I know Walt Disney isn't actually frozen....but Teddy Ballgame is.

At least now the cloners and anti-cloners can discuss the implications over dinner, assuming whatever they put her down with doesn't leave a funky after-taste.

I AM a long-time trekkie and a fan of the original series and Shatner's character Captain Kirk, but IMHO William Shatner has to be one of the most over-analyzed actors in human history. I mean, what did he REALLY do besides Star Trek and TJ Hooker (and how many people will still remember TJ Hooker in 10 more years if they even remember now)?

I think anyone who is a fan of Iron Chef has had Iron Chef USA seared into their brain. ^_^

-Zeiram

While the player seems to support divx 3.11, 4 and 5 (of which only 3.11 is widely used), it doesn't seem to support xvid. Xvid is a rather new codec and a growing portion of movies are released in xvid. In maybe a year practically all new releases will be xvid, and these players won't play them.

I think XviD is aiming to be a standards-compliant MPEG-4 codec...if that's the case, the info on this player says it'll play MPEG-4 as well as DivX;-), so XviD ought to work as well.

(XviD is a Good Thing, especially in light of what DivXNetworks has done to hijack development (spyware-infested codecs, etc.). I've been archiving Good Eats with XviD for a little while now...the quality is good enough for reference usage, and fitting ~4 hours of video (12 episodes) and all of the accompanying recipes (in HTML) on one CD is cool.)

"if memory serves me..."

I'm hoping this was an oblique reference to the opening lines from Iron Chef

You don't smell anything, you can't taste it...

That's true enough, but...

You have to send away for the recipes anyway, unless you sit there scribbling down the recipes...

...you don't have to scribble down the recipes.

I doubt I'd be able to cook nearly as well as I can now had it nood been for Alton Brown and Emeril Lagasse.

You needed television in order to learn how to cook?

Sheeeeeyit. Go buy a cookbook, save your braincells.

Don't knock Good Eats. While a cookbook can tell you what ingredients to use and describe a procedure to assemble those ingredients into something edible, it's hard to beat actually watching someone doing something to see how it all comes together. Since you're no longer able to watch everything your mom does in the kitchen (wait a minute...this is /., there are more than a few people here who probably still live with their parents :-P) and you're not likely to attend the CIA just to learn how to fend for yourself, what's wrong with picking up tips from cooking shows?

I love Iron Chef, but certainly not for the transmission of cooking expertise. How in the world can you figure out how to cook on that show?

But, one thing I was hoping it would touch on is completely absent: how to organize the kitchen. I'm not talking about food prep. or cooking, but just where the "tools-of-the-trade" go. I do not have a lot of cookware or dining-ware, but what I do have is very disorganized. Any thoughts?

Obviously I'm not Alton, but I just wanted to mention that Food 911 did an episode on exactly this. A woman had just moved into a new house and had boxes of kitchenware to unpack and organize, and Tyler did a good job of organizing and explaining as he went. You may want to see if you can catch a rerun or find a transcript of the episode.

Shayne

Thanks for coming out with a show (and a cookbook) that finally tell me why I should cook in a certain way rather than just telling me that I should do it.

Many of your recipes tend to be a high in fat (for example, deep fried mac and cheese). How often do you eat food like that? Do you worry you'll die of a heart attack by age 45?

Thanks for the shows, I really enjoy them.

The one with the homemade bacon - Scrap Iron Chef...took on both Iron Chef and Junkyard Wars at once. Clever show!

Good Eats airs Wednesdays at 1:00 p.m., 9:00 p.m. and 12 a.m., Saturdays at 9:30 a.m., 9:00 p.m. and 12:00 a.m. and Sundays at 6:30 p.m. and 3:30 a.m. All times ET.

See what the show's will cover at this website

Lets parse it up another notch, BAM!

Cooking is fun when you add other aspects of life to it. For example... Iron Chef is a clever combination of oriental cooking and televised wrestling. It makes a perfect recipe for entertainment!

Toss your TV.

As soon as Farscape finishes its run (five or six seasons, they haven't quite decided yet), that's exactly what I plan to do. Good Eats should also be done by then...

Seriously, those are the only two shows for which I still have a television. Sunday night Adult Swim is fun too, but it's not enough in itself.

I usually hit it after seeing Emeril or Alton Brown do something. I'll mostly remember it but want the exact ingredients. Speaking of which, I need to order Alton's show on DVD there. That's some good stuff, he actually goes into the science behind the cooking, so you can apply it to other things that work in the same way. You can also get your truffles and other goodies on the site :-)

I just read the news at FoodTV -- celebrity chef Emerill Lagasse died this morning, apparently of a heart attack (who knew pork fat isn't good for you?). I'm sure we'll all miss him. Even if you didn't eat a mediocre meal at one of his overpriced restaurants, you probably didn't wath his NBC flop. Truly a culinary icon.

from Yahoo News

As for individual cable channels, Lifetime finished first in households for the month with a 2.2 primetime rating, up 16% from a year ago. The rest of the top 15 are: Nickelodeon (a 1.9 rating, up 19%), TBS (1.7, up 13%), TNT (1.7, up 13%), USA (1.7, flat), Cartoon Network (1. 6, down 6%) and Fox News Channel (1.1, up 71%). Also: MTV (1.2, up 33%), A&E (1.1, down 8%), Discovery (1. 1, down 8%), Learning Channel (1.0, up 11%), TV Land (1.0, up 43%), CNN (0.9, up 50%), ABC Family (0.9, up 29%) and FX (0.9, up 13%).

As you can see, Lifetime is the highest rated cable network. As far as FoodTV is concerned, Iron Chef specials brought them into the range of the big three networks, with 8.4 million viewers for the Bobby Flay episode last summer. Food TV

Face it - Sci-Fi is a very small niche channel that could not survive without the support of the other "parasite" channels around it. It is obvious that your tastes run contrary to the rest of the nation. Get a clue and take it as a compliment.

Alton Brown outputs the coolest, slickest Potatoes on the planet.

Anyone know of a bake-off between one of these and a TiVo or a Replay?

Image quality, integration, "intelligence", listings, UI, ease-of-use, remote-control support, etc?

Frankly I want a no-brainer to handle my TV recording; not to have to put together a perl script just to record "Naked Chef".

Belgium is home to several hundred styles of beer. Many use wild yeasts and have very unique tastes. Good descriptions can be found on the website of Michael Jackson (the British one).

Food Network recently had a Beer Unwrapped special which showcased Belgian beers and dishes cooked with them. It was pretty good...for something hosted by Gordon Elliott.

Chimay and Orval are two brands which can be found in most parts of the US. Corsendonk is one of my favorites, but it's harder to find.

I feel the same way - I thought Flay spent too much time whining about water on the floor and moping and such and not enough time actually cooking...

I don't know about Emeril, though. Personally, I'd vote Alton Brown of "Good Eats" fame, myself...

Unless the American show comes up with something really outrageous, it's going to be just Emeril kicked up a few more notches.

Bang!

Allez Cuisine!

For those of you interested in seeing Iron Chef now, go to Food Network . It has the upcoming episode's time and ingredient. Enjoy.

What self-respecting Iron Chef fan would say that the marathon is over Thanksgiving, when in fact it's over New Years!

While you're suffering from GiS withdrawal, take a listen/read of MBRL. They say they're going to post Iron Chef episodes soon, to keep it alive now that it's cancelled in Japan. Damn I love that fsckin' show.

I'm at work, else I'd try to dig up a working link from my bookmarks...the FoodTV site is sucky and bland (of course) but at least it gives you an idea.

The deal is, you have this rich, foppish man (Chairman Kaga) who (so the story goes) spent his fortune to find amazing new cuisines. To do this, he built a giant kitchen, called Kitchen Stadium, and found four cooks who are the masters of their particular cuisines - one a Japanese chef, one a French chef, one a Italian chef, and one a Chinese chef.

The show itself consists of a challenger (usually top chefs from top hotels or restaurants), whose background is described in detail by Kaga before the show, coming to Kitchen Stadium and picking one of the Iron Chefs to "battle." There is a "theme ingredient" for each show - some of them are mundane (tofu) and some of them are relatively exotic (mangoes!), and both chefs have to create a meal (usually consisting of four to six dishes) that best utilize and showcase this theme ingredient within an hour. While they cook, the panel of four people (two people who are always on the show, then two celebrities, including one AMAZINGLY ditzy actress) make comments and talk about what's going on. Finally, the two celebrities and two other guests taste the food that the challenger and the Iron Chef have made in the hour, and judge accordingly.

It sounds so weird to describe it, and I know I have dissolved in laughter when I'm trying to tell someone about it more than once. The charm of it is that it's very serious, but it doesn't seem like it should be. Also, it's very exotic and just plain fun to watch. So check it out sometime!

There was an Entertainment Weekly article about IC last March, I think, and right now it's Food TV's second or third rated show - so quite coincidentally all the websites (and yikes! -all- of them, it seems...) get shut down?

Where on earth is the logic in this? I personally enjoy the show so much more now than I would have without the host of web pages, because I was able to go to ironchef.com and read all the charming little tidbits of information, because I was able to find the intro music and food unveiling .wavs for my startup and shutdown music... I wouldn't enjoy it half so much without knowing about Kaga's past (and his input regarding his outfits) and the previous Iron Chefs and Nobu and the judges and everything else...

Food TV's handful of pages ought to be updated -soon- at least. *sigh*