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No fried food? I see they have already given up carrying the south.

(I loathe it when extremists take over. I can guarantee you the food will be fantastic at the Republican Convention - then again its held in my home town of St. Paul so that goes without saying.)

Those that can't cook rice are usually those that can't boil water.

They only way this could be an issue is if she applied for a work permit or visa of some type. Because Americans don't need a visa to visit the UK.

But lets be clear here - all countries deny people entrance to their countries. All bets are off at the borders. Canada and the US routinely deny people for even minor offenses committed decades ago.

Ugh. Its bad enough I have to deal with this on geek blogs but now food blogs.

There is this thing called math that can be used to debunk it. And someone has done it: http://forums.gametrailers.com/showthread.php?t=423337

The problem is that refilling the glass when it is near empty is the exception not the rule. The problem exists with water as well. Just last week I was in a restaurant in which the water must be with 5 mm from the top of the glass at all times. Any millimeter less and someone would come out of the shadows and immediately top the glass of water. You know what I remember most about that night? Being interrupted 50 times by someone refilling the water or the wine glass.

After reading again many of your comments... and I don't want to be the bad guy here...
He LIED about his experience.. if I applied for an 8.00 dollar an hour job I would be fired for the same thing...
NO, I've never cared for him,, YES I feel vindicated in my feelings..
However,, he's a liar.. plain and simple. would you want that person working for you???
He's dishonest and a fraud..
Don't pity the fool!

There are many variables in the bread baking process that just won't translate to the printed word. Bread baking is about touch and is also visual . The environment of the baking process also comes into play...Humidity ,temperature....etc.. That is what I'd like to see being discussed along with the nutritional advantages of homebaked bread in a show.. If you compare all that is on the supermarket shelves I think none of it will even remotely touch what comes out of the home oven if done properly...

All the equipment and ingredients are available...and there is enough literature to help along the way....Professional formulas and home recipes are not a problem side by side because they are all based on chemical formulas based on %'s of flour ...all you need is a calculater...All this stuff could be taught in the show

It took a lot of years for me to finally realize that baking bread isn't rocket science. On any given day...even the same day...the exact same recipe will raise differently. And, even though most of my bread is single-rise (instant yeast), I still create a few things from time to time that are double-rise.

I bake a LOT of bread - small batches, no more than 4 loaves at a time in my big Kitchen Aid.

In all of my cookbooks, all the old Julia shows, everything seemed so rigid. Alton Brown has shown me the light (on many topics), and searching the 'net. I would have loved to have had someone tell me that for some people, the bread may raise in 30 minutes. In other kitchens, it may take 90 minutes.

Someone above was correct...the directions for bread baking rarely translate well to the written word.

dbcurrie, that time-lapse thing is an awesome idea. I think a sort of edgy, fun, non-scary approach to baking would make a great show. Some chefs and people have sort of painted bakers and pastry chefs in general as more or less brittle little snips who do something so tedious, methodical, and exact-measurement-dependent, that none of us mere mortals could possible accomplish what they do. Not so. I would love to see something like that on TV.

I can cook rice with my eyes closed! RINSE, RINSE, RINSE, then RINSE some more!

Water, pinch of salt, rice. Bring to boil. Cover. 20 minutes on low. No peeking. EVER. I don't use a rice cooker. I typically cook about 8 cups (dry) in my ginormous pot for my annual Mardi Gras party.