Serious Eats - seriouseats.com

It does depress me to see the waste from all the people who take a bite out of the middle, and throw away the rest. They skip the deep flavor from all the end bits. But then those are the same people who prefer boneless fried chicken, hate eating ribs unless they are overcooked "falling off the bone", and never eat all the fantastically delicious meat from a steak bone.

Same sort of people who order filet mignon steak.

Yes, there was corn in the banana polenta (forgot that).

But why use butter, but no cheese, or cream, or milk, or rice, or pasta?

My guess is she is a sorta vegan (except butter), and sorta low carb (except potatoes and corn). The tempura coating might be cornstarch, which would go along with the no grains, only corn or potatoes.

I'm confused. They said "vegetarian", but clearly there were more limits.

I would have thought vegan, but there was butter used.

I saw:
No EGGS
No CHEESE
No MILK or CREAM
No RICE
No PASTA
No WHEAT
No CORN
No GRAINS (except perhaps rice flour in tempura not served)

Huh?

I think there were a LOT more unspoken limits.

This looked like vegan + butter - grains

I hate buffets, but I would NEVER think of discussing them as part of "social policy".

That snotty articles like this get written at all, and discussed seriously is the problem. Proves again what a nanny state those in the UK live in.

I can't stand Vegas, but this sort of article makes we want to go live there among the free.

Fluffy and light is CHEESE PIE, not cheesecake. A sometimes nobake confection.

If you don't like cheesecake, fine. But don't eat fluffy creamy cheese pie, and say it's great cheesecake.

Reminds of Jeffrey Steingarten talking about having a pastrami tasting when some of the judges clearly didn't like pastrami and kept rating up lean spiced roast beef things!

Cooks Illustrated in the latest issue basically says:

All cheap toaster ovens suck.
Expensive toaster ovens are so expensive it defeats the point.

For toast, I agree, they really suck. I finally got a real toaster about 10 years ago as a gift (thanks Mom!), and only use our toaster oven for the occasional disappointment (when I try to make use it again out of guilt).

If you are looking for an oven substitute, I recommend one of those combo microwave convection ovens. You cannot broil in it. But otherwise it's a very nice all stainless interior microwave that makes a decent oven for baking, and roasting.

Everytime I read a crockpot recipe from Cooks Country, they basically precook everything on the stove, cook in the crockpot for 6 to 8 hours, and then pull it out and finish it on the stove.

Why? Because crockpots suck.

Anything with veg is mush.
Anything with rice or pasta is mushy gruel.
Anything with meat is bland steamed stringy semi-mush.
Anything with subtle flavors is bland mush.

The only thing crockpots are great for cooking is mush, as in oatmeal. My father made excellent steelcut oatmeal in our crockpot.

(not counting keeping stuff warm, like for a buffet or party, which is not "cooking")

Do what they already with MREs and astronaut's food, sterilize it with iradiation. Then you could have a rare burger at McDonalds! McDonalds used to offer a steak sandwich in the 1970s that was an oval burger cooked rare to medium rare.

To quote the CDC:
Treating raw meat and poultry with irradiation at the slaughter plant could eliminate bacteria commonly found raw meat and raw poultry, such as E. coli O157:H7, Salmonella, and Campylobacter. These organisms currently cause millions of infections and thousands of hospitalizations in the United States every year. Raw meat irradiation could also eliminate Toxoplasma organisms, which can be responsible for severe eye and congenital infections. Irradiating prepared ready-to-eat meats like hot dogs and deli meats, could eliminate the risk of Listeria from such foods. Irradiation could also eliminate bacteria like Shigella and Salmonella from fresh produce. The potential benefit is also great for those dry foods that might be stored for long times and transported over great distances, such as spices and grains. Animal feeds are often contaminated with bacteria like Salmonella. Irradiation of animal feeds could prevent the spread of Salmonella and other pathogens to livestock through feeds.

Many years ago (at least 20), Mrs Smiths Natural Juice pies were not awful. But after a few corporate reworkings, their pies are crap.

According to Cook's Illustrated, the only premade crust worth eating are the Pillsbury ready to roll crusts (which although bland, are ok). They found all the frozen crusts awful.

The best frozen pie I can think of are the McDonalds fried pies which are frozen before being dumped into hot fat to get that delicious crispy crust.

Reading the press release, I believe it's more likely they will be producing new shows, trying to create new assets like Ray or Emeril.

I very much doubt they will show anything as controversial as the Frugal Gourmet. His primary attraction was charm and personality. The actual cooking in the early shows wasn't particularly good. In the later shows, it was less charming, more about his assistant, travel, showing food, and less actual cooking. How do you show a show mainly known for family friendly charm when the host is now most famous for his legal/sexual troubles?

Your best bet is to look for the Frugal Gourmet episodes offered on LaserDisc, VHS and Beta.

Seeing him on Hulu, he looks creepy thin like he has cancer or something.

Did he look that bad in person?

As others said, Why no pommery mustard? (like the stuff in the ceramic crock that keeps for decades).