Serious Eats - seriouseats.com

Add yeast.

/snark

I agree - Washington DC is not a fair benchmark for other cities (in any way shape or form).

The mechanism to enter in notes and data in general is not very good. And cooking is generally messy. I typically print out what I need - makes notes - and scan the notes back into the computer.

Saying that - I own a first gen kindle and love it - outside of cookbooks and books related to my work - I will not buy a book unless I can get it in digital format. However these are clearly first generation devices which lots of room for improvement.

"The Health Protection Agency said the number had risen to 400 after media coverage of its investigation."

Well that's telling. Now its magically 400 - my guess everyone and their dog are blaming something on the restaurant now. Its all speculation. Including reports of possible sabotage (which wouldn't surprise me). Lets wait until the report comes out.

And molecular gastronomy than any other type of food preparation.

Having lived here all my life I've seen Savoy's but never been there. But after hearing the owners ignorant comment on Minneapolis I now never will. Which is fine - because you can get the exact same pizza at a dozen other places in the cities. Personally I grew up on it at Ronnally's Pizza in Woodbury in the 70s (the place is still around buts its been sold and doesn't have the same qualities it used to have).

I've cooked duck in a wok (steaming it) as well as on a grill (indirect heat with a pan underneath it). Never an issue with any sort of odd smells. Matter of fact I plan on cooking duck for news years. So I am going to stand in the "aunt did something horribly wrong" camp.

My guess is that she didn't know that duck is very fatty and dripping fat was getting on hot surface and burning.

I just thought Iron Chef was being Iron Chef with that episode. It didn't bother me whatsoever but IronChef milked it for dramatic effect and everyone ate it up.

I don't like Flay because he is an invention and self-absorbed. He is an entertainer with good business sense. He doesn't -get- food. You see someone like Mario Batali or Bordain talk about food and you get a real sense of love and where they are coming from. In every interview with Flay you just get an arrogant ass.

But a lot of people on this board don't care about that - they care about the entertainment and the drama. Good luck with that...

Did you tell them? If you've been there 40 odd times and you get food poisoning than i would think it would be in everyone's best interest if you notify them. Posting this question without taking that step just seems a bit odd to me...

I've never been to a single restaurant that many times - I have no loyalty as places, owners, waiters, etc all change so often.

@floridagirl

PETA employees have been accused (and convicted I believe) of euthanizing dogs and cats at shelters they run because - ya know - keeping hundreds of dogs and cats alive is a bit expensive. And you can't let the lives of innocent dogs and cats get in the way of creating wacky and fun marketing campaigns can ya?

I make a chicken once a week and frequently cook a 3 or 4 breasts on weekends to have during the week. Chicken has always been a bland meat that requires something extra to bring it out and there are dozens of ways to make it (thighs with skin on thrown on the grill is awesome). So sure - throw a chicken breast in a pan and cook it and yea - not going to be much there.

Also - about 9 months ago I made two birds - one factory raised and the other free range (both from local farms). Out of the 6 of us - only one could tell the difference.

Now when it comes to beef - there you can really tell the difference - i usually stock up on beef from a local farm twice a year.

Ah yea ... its 2008 dear ... what exactly brought this up?

Took my parents there for their 45th anniversary just a few weeks ago. My partner and I had the Butter Knife Steak (its made for two) - incredible. Make sure you get the escargot as an appetizer - it really can't be beat.