Commenter

Boomuisine™

Husband, Father, Disciple

  • Website
  • Location: MN
  • Favorite foods: Surf and Turf
  • Last bite on earth: Surf and Turf

Latest Comments

Canning Question

@boobird: Copyright does not protect pseudonyms or other names. An undeclared class of Trade Mark does. I suppose you were born boobird.

Canning Question

-Lorenzo, Email request (my own).

Canning Question

A store that just sold the rings and muffin tops would be a million dollar idea....(She tells him that he must make the whole muffin and then pop the top from the stump)

Canning Question

"It's not top of the muffin TO YOU!" Elaine says. Lippman replies, "No, no, it is."

Canning Question

Thanks Lili, you have brought tears to my eyes, I had given almost given up...I was trying to delete my account, but I can't find a way to do it.

Canning Question

Okay, but guidelines for dented cans warn most against dents near lids (and seams)that may allow a small amount of new air to enter these reduced pressure containers after which these containers may remain at a reduced pressure (still looking all honky-dory)however, pressure-thermal inactivation may have been reversed.

Canning Question

Why are there rings (seams) on cans of food at the supermarket?

Food Porn and Other Filthy Attitudes

Lou, you are not a Shock Jock. I think the shock genre is played-out for the time being.

Food Porn and Other Filthy Attitudes

miss, I remember watching a hunting show on TV that used night-vision video to show the show's host tossing and turning in his sleep. I immediately discerned this was inappropriate. I sensed something was wrong. I will not watch these types of shows.

Food Porn and Other Filthy Attitudes

Funky and Food Porn are officially nominated for removal...

Food Porn and Other Filthy Attitudes

Lou, I just read the description for book.

I never liked the "Shock Factor" technique for trying to manipulate people. The "Shock Factor" is included in my criticisms or grievances.

Food Writing Recommendations

Having been involved in food service for 32 years, I look for food writing that brings its subjects up-to-date, or, writing that explains the movement of food style from one dispensation to next. Kind of like: “What just happened, and why?” or “What’s happening now, and why?”

Why are new cooking shows so terrible and mediocre?

When the economy took a nosedive, so did everything else. When the economy booms, so does food. The present economic conditions and food trends are based on utility, not luxury. Thinking back though, regarding the last economic boom and its luxuries, can make one feel “dirty” because back then, everyone was on the “take”. It was mostly dirty money from swindles, “cooking the books”, and so on.. Remember Enron’s faked “Rolling Blackouts”? I remember committees for banquets, meeting or conventions coming into Chefs and saying “We want the biggest steaks and shrimp you can find” and “We want butler passed Cubans”. A lot of these groups are long gone, they were criminals.