"It's got 57% of your daily intake of sodium in a single serving!"

So? Don't eat it everyday. Eat foods low is salt for the rest of the day. Problem solved. Stop whining.

Kenji,

After spotting some beautiful freshly picked asparagus at a local store, I roughly followed this recipe to make asparagus soup. The soup was pretty good, but it smelled and tasted...grassy. Did I need to blanch the asparagus longer, or is this normal (it was my first asp. soup)?

Thanks.

@kenji

Crazy...so cold makes mozz rubbery, warm makes mozz soft and juicy, yet hot makes mozz really rubbery? Who know fresh cheeze could be so fickle?

@gargupie

Actually, it's due to diffusion, since the milk was salty. ;)

This is along the same vein as hotel cooking:
I decided I wanted to have freshly cooked fish for lunch, and I had some frozen tilapia fillets. In the morning, I wrapped the tilapia in foil, along with thyme and a pat of butter, and stuck it in the fridge at work. For lunch, I stuck the whole package in a panini-press, and waited until I could smell the butter and thyme. A little salt, and it was great!

@Eric

"We add chlorine to our drinking water. Chlorine is a deadly gas. Yet we accept it in water."

No, chlorine gas can be deadly. Chlorine comes in many forms, and it is not always deadly, nor is it always a gas.

Analogously, gaseous hydrogen and oxygen are both explosive, yet water is not...

@shoneyjoe

I guess that does sound more philosophical than "a smaller pain in the @ss"...

From Twist Burger's Website:

"Inspired by an interview on CNN, he took note of the "food truck revolution" movement that was developing in Los Angeles. He realized that his expertise in French and international cuisine and his passion for business equipped him to offer something new and exciting to the Los Angeles culinary community."

Then why did he chose burgers? How is that "new and exciting"?

Thanks for the insight that you provided over the last few weeks. While I'm a happy omnivore, I've been considering the production and source of my food more frequently over the last few years. While I don't agree with the vegan philosophy that see most often shouted at people, I think the discussions and philosophy that you shared was something that almost anyone can agree with, steak lover of not. I've been trying to eat smaller portions of meat over the last few months, and your comments on how vegan food is viewed(i.e. as vegan first, and food second) has shaped the way I view the things I cook. I like to cook for others, and to share my love for cooking with them, as a meal. When I had friends over this weekend, one of whom is an emerging vegetarian, I made a vegan meal for us. It was definitely food first, and the fact that it was vegan was trivial. Thanks again for sharing you experience, and thanks especially for sharing the wisdom you gathered along the way.

my 8" Global chef knife.

crispy on top of a risotto

a little bit in most everything. braised short ribs, butternut squash soup, microwave asian noodles.

Praise the Lard indeed.