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From Talk
Posted by DocChuck, June 17, 2007 at 2:21 PM
OKAY, this question may not be very original.
In fact, I have seen it posed on other, less-sophisticated forums than "Serious Eats."
BUT, my curiosity is almost as original (and old) as Mesozoic rocks. SOOooo . . . here it is (the question, that is):
“You are on Death Row, and the Warden (or one of his/her minions) asks the proverbial question . . . 'What would you like for your final culinary experience?' "
How would you answer?
P.S. --- To those folks who prefer that I couch my banter in the simplest , and least wordy, format . . . What would you choose as your "Last Meal"? :>)
From Talk
Posted by DocChuck, June 14, 2007 at 3:10 PM
Several years ago, I was attending a function at Arkansas State University at Mountain Home, Arkansas (ASUMH).
While there, I was introduced to a person who had just relocated from the “Windy City” to my hometown in the "Twin Lakes" area.
I don’t remember how or when the conversation evolved (perhaps I should say “devolved” )into a discussion about our Arkansas customs, but this character mentioned that he was served “GRITS” for breakfast at a restaurant that morning, and that “the mere sight of grits” sickened him.
He then asked me if I (as an “academic”, as he put it, apparently attempting to place me on the same cultural level as he perceived himself) ate that sort of thing.
I will not bore readers with further details of the encounter with this fine “gentleman” from Chicago, but an article in today’s Baltimore Sun revived that memory:
http://www.baltimoresun.com/features/food/foodanddrink/sns-fdcook2-wk2,0,3686558.story?page=2
So, what do my NYC neighbors think about grits?
Hey, don’t pull punches . . . let it all hang out!
From Talk
Posted by DocChuck, June 13, 2007 at 1:18 PM
I notice that when New York City restaurants are “reviewed”, one of the criteria is “Sound Level”.
Despite my muted disdain for most “professional” Reviewers, I find comments on “Sound Level” to be most interesting. Perhaps I find it interesting because it is so important, at least to me.
On the rare occasions that we dine in a Washington, D.C. or in a NYC restaurant, it is a “special occasion”, either a personal experience with wife and/or friends, or an important business (wife’s business, usually) event. “Sound Level” is extremely important to us.
If we were seated in a restaurant where we could not engage in a normal-level conversation because of a high “Sound Level” . . . we would walk out . . . immediately. Indeed, we have done that.
How important is “Sound Level” to you? And, to clarify, I am not necessarily “blaming” the restaurant for the noise level (although I believe that there are many ways to control it). I am simply wondering how “Noise” affects your dining experience.
From Talk
Posted by DocChuck, June 12, 2007 at 10:35 AM
If you’re a chicken-lover, and many people are, you might want to read the following article from today's Baltimore Sun:
http://www.baltimoresun.com/news/health/bal-te.bz.chicken12jun12,0,1249953.story
It appears what we may think is “Natural” chicken purchased from the supermarket could have as much as 15 percent “additives.” And much of the “additives” may be Sodium!
Time to contact my legislators . . . AGAIN!
From Talk
Posted by DocChuck, June 7, 2007 at 12:00 PM
I love horseradish, in all of its many forms: fresh grated root, fresh 'prepared' (from the deli case), in a commercially-prepared sauce, etc.
Recently, I spotted a new item on the condiments shelf on my local grocery store: "inglehoffer® Wasabi Horseradish." Never heard of the stuff or of the maker (who is really Beaverton Foods in Beaverton, OR). The container advertises “Hot and Creamy.” I tasted it. WOW!! Good stuff!
Just curious whether there are other Horseradish lovers out there … what your favorite types are … how do you use it, etc?
From Talk
Posted by DocChuck, May 29, 2007 at 3:45 PM
My wife and I will be touring Scotland and Ireland during the last three weeks of July, hoping to learn about the people, the culture, the scenery . . . and, of course, the traditional cuisine.
Unfortunately, we have never been there before and would appreciate any advice (from folks who are actually familiar with one or both areas), as to good places to experience the cuisine and culture of the native inhabitants.
If there are any readers of “SeriousEats” from Ireland and/or Scotland . . . your input would be a REAL plus!
Thanks in advance.
DocChuck
From Talk
Posted by DocChuck, May 27, 2007 at 2:38 PM
In my continuing crusade to protect “Serious Eats” folks from potentially lethal food, both imported and domestic, I ask that you check out the following links.
Is China trying to poison Americans and their pets?
http://www.worldnetdaily.com/news/article.asp?ARTICLE_ID=55892
Caution: Some soft drinks may seriously harm your health
http://news.independent.co.uk/health/article2586652.ece
The second story, “Caution: Some . . . .” addresses the lethal potential of “SODIUM BENZOATE” . . . the chemical that is present in many off-the-shelf pickles . . . a subject discussed just a few days ago!
People, we MUST fight the corporations and the Bush administration’s bureaucrats that would love to increase their bottom line profits by POISONING us!
From Talk
Posted by DocChuck, May 27, 2007 at 1:12 PM
Here’s my dilemma: with all the hype (at least, I hope it’s hype) that the price of good beef steak is preparing to “go through the ceiling” . . . I am looking for “bargains”, or at least POTENTIAL bargains, to sustain our insatiable appetites for steak dinners.
Here in my beloved Columbia, Maryland, Giant Foods advertised U.S.D.A. Choice, porterhouse and T-Bone steaks at $5.99 per pound this Memorial Day week . . . yes, $5.99 per pound!
Anyway, as an owner of one of the ORIGINAL “Food Savers”, purchased when you could buy them ONLY from T.V. commercials, and when they cost over $500.00 (what was that, sixteen years ago?), I have a question.
What’s your opinion on FREEZING good steaks for future use? Even with the ability to “vacuum seal” them?
Now I already agree that buying and cooking “FRESH” is better, but in the light of a “POSSIBLE” shortage or, worse yet, a period of sustained exorbitant prices, is freezing a viable alternative?
What do you think:
(1) stock up some “Choice” porterhouse steaks at $5.99 per pound and freeze them, OR,
(2) wait and pay maybe two or three times that much a few months down the road?
DocChuck
From Talk
Posted by DocChuck, May 23, 2007 at 3:08 PM
First, let me qualify my question and my subsequent comments by the admission that I am NOT in favor of “globalism.” I think that the concept is VERY dangerous to the health and welfare to the citizens of the United States of America.
That being said, I am infuriated by the daily reports of China’s shipping of poisonous food and food-related products into the U.S. China has inundated us with poisonous products including pet foods, fruits and juices, vegetables, meat products, seafood, toothpaste, and God knows what else.
Many of our elected officials, who could not care less about our health, permit this travesty in the name of “open-trade” and “globalism.”
• So, what can we do to protect ourselves from China’s poisonous products?
• What are YOU doing to protect yourself?
• What suggestions do you have for the rest of us?
I know that “Serious Eats” is not a political forum, nor should it be. However, the problem of people being sickened (and in some cases, dying) from eating imported crap . . . insufficiently regulated by our government . . . is worthy of rational discussion.
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