I asked about the imperial metric conversion thing in my first culinary class, and my instructor said that the metric versions of our recipes are not exact conversions. The way she explained it, "Nobody wants to measure out 237 milligrams of flour."
Most metric recipes are adjusted so that the measurements make sense.
After I was laid off last year, my old company paid for a job search/resume-writing seminar. In the seminar, the resume coach advised all of us to use only years on our resumes. She said it's the new style, sort of like using dots in your phone numbers instead of dashes and the like.
Not only does my company have an extensive change control system in place, but until very recently, we had a "no changes on Monday" policy. Since Monday is our busiest day, it made good sense. In fact, we couldn't even run network cabling for new servers on Mondays. There were little signs all over the building that said, "A Monday without change is like money in the bank!" Kinda cheesy, but it seemed to work.
We recently dropped the policy, but I'm not sure if there has been any fallout from doing so.
I'd have to disagree with your comment about vegetarians having a "wan and lifeless glow." I have quite a few vegetarian friends and none of them look wan and lifeless. In fact, they all look pretty healthy. (I eat some vegetarian meals, but I'm far from a full-blown vegetarian) That being said, I do know some vegans who are sorta funny-looking, but for all I know they looked that way before they got started.:)
You are absolutely right about Americans eating too much of everything. I think of that everything I pass by a Sonic drive-in with their cursed Super Sonic double cheeseburger value meals. The fact is, fat tastes good. (cooked fat, that is:)
I really enjoyed the tofu show, and now I'm wonderinf if there's any chance you'll do a vegetarian show? Of course, I'd settle for another soy show, too.:)
I have to agree with you about Shirley Corriher and Alton. These two have changed the way I cook. The oatmeal episode was good, but the Thanksgiving special is my absolute favorite. Thanks to the two of them, I'm a born again briner. Using Alton's turkey brining method with some ingredient suggestions from Shirley, I roasted a turkey for Christmas that had my family practically licking their plates. Even my wife (who "hates roasted turkey breast") loved it.
IMHO, anyone who is into the hows and whys of cooking should get both books. I keep both of them open in my kitchen all of the time, and I'll probably wear them out in just a couple years.
If you're looking for information about older episodes, check out the unofficial fan page at http://www.goodeatsfanpage.com/ It has transcripts, recipes, chats, etc.
(I apologize in advance if this sounds anti-Catholic, but history doesn't lie)
As a matter of fact, the Catholic church has actively persecuted more Christians (and others) than any other religion. I found these on google:
http://www.encyclopedia.com/html/W/Waldense.asp http://www.moriel.org/catholicism/christian_perse c ution.htm http://www.baptistfire.com/articles/oth er/mexico.s html
And, of course, no study of religious persecution woule be complete without a quick look at Foxe's Book of Martyrs. Check out ISBN #0800786645 at your favorite bookstore.
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I asked about the imperial metric conversion thing in my first culinary class, and my instructor said that the metric versions of our recipes are not exact conversions. The way she explained it, "Nobody wants to measure out 237 milligrams of flour."
Most metric recipes are adjusted so that the measurements make sense.
or aluminum :)
You got that one right!
This is one reason why I'm going to Culinary School. I'm done with corporate IT.
After I was laid off last year, my old company paid for a job search/resume-writing seminar. In the seminar, the resume coach advised all of us to use only years on our resumes. She said it's the new style, sort of like using dots in your phone numbers instead of dashes and the like.
:)
Go figure.
Here's another perspective:
If I install LoJack in my car, isn't there the ?slim? chance that someone could hack into the system and use it to track my whereabouts?
At the same time, if someone steals my car, I like the idea of the police being able to find it quickly.
Is it a tradeoff? I don't know.
When someone stole my new printer from the front porch where UPS left it, I wish there had been one of these tags in the box.
Not only does my company have an extensive change control system in place, but until very recently, we had a "no changes on Monday" policy. Since Monday is our busiest day, it made good sense. In fact, we couldn't even run network cabling for new servers on Mondays. There were little signs all over the building that said, "A Monday without change is like money in the bank!" Kinda cheesy, but it seemed to work.
We recently dropped the policy, but I'm not sure if there has been any fallout from doing so.
I'd have to disagree with your comment about vegetarians having a "wan and lifeless glow." I have quite a few vegetarian friends and none of them look wan and lifeless. In fact, they all look pretty healthy. (I eat some vegetarian meals, but I'm far from a full-blown vegetarian) That being said, I do know some vegans who are sorta funny-looking, but for all I know they looked that way before they got started. :)
:)
You are absolutely right about Americans eating too much of everything. I think of that everything I pass by a Sonic drive-in with their cursed Super Sonic double cheeseburger value meals. The fact is, fat tastes good. (cooked fat, that is
Gevalia used to have it in their catalog, but I haven't seen one in at least a year.
Alton,
:)
I really enjoyed the tofu show, and now I'm wonderinf if there's any chance you'll do a vegetarian show? Of course, I'd settle for another soy show, too.
TannerzDeath,
You can also pick up the salt cellar at Crate and Barrel, if there's one near you or from their web site.
I have to agree with you about Shirley Corriher and Alton. These two have changed the way I cook. The oatmeal episode was good, but the Thanksgiving special is my absolute favorite. Thanks to the two of them, I'm a born again briner. Using Alton's turkey brining method with some ingredient suggestions from Shirley, I roasted a turkey for Christmas that had my family practically licking their plates. Even my wife (who "hates roasted turkey breast") loved it.
IMHO, anyone who is into the hows and whys of cooking should get both books. I keep both of them open in my kitchen all of the time, and I'll probably wear them out in just a couple years.
If you're looking for information about older episodes, check out the unofficial fan page at http://www.goodeatsfanpage.com/ It has transcripts, recipes, chats, etc.
(I apologize in advance if this sounds anti-Catholic, but history doesn't lie)
e c ution.htmh er/mexico.s html
As a matter of fact, the Catholic church has actively persecuted more Christians (and others) than any other religion. I found these on google:
http://www.encyclopedia.com/html/W/Waldense.asp
http://www.moriel.org/catholicism/christian_pers
http://www.baptistfire.com/articles/ot
And, of course, no study of religious persecution woule be complete without a quick look at Foxe's Book of Martyrs. Check out ISBN #0800786645 at your favorite bookstore.