I would like to challenge your eco statement. Blow dryers use a tremendous amount of electricity which had to be generated by something, likely burning something, and paper towels can be from a renewable source and are compostable. Air drying is your best eco-bet, but leaving raw meat out long enough for that might give you a disease so I don't recommend it.
Merguez rock. Reminds me of the Kosher sandwich place in Casablanca and their outstanding merguez sandwiches. Mmmmmm. I've found merguez in middle-eastern markets around the DC area, if you live in a big American city you just have to hunt down a Lebanese or Moroccan and ask them where they shop...
Batavia is the Dutch colonial name for Java and arrack is derived from the Arabic "arak" basically meaning liquor. So it's just "Java Liquor"...
Poppycock, he makes it seem like he can speak for the world's vegetarians, but there are so many types who are vegetarian for so many reasons. On a recent flight on Korean Air I noticed they have 5 types of Vegetarian Meals: http://www.koreanair.com/local/na/gd/eng/cs/sn/eng_cs_sn_sm.htm and none of those are the "fish eating vegetarians" or "chicken eating vegetarians" that we've heard of. So I will continue to assume that all vegetarians are secretly judging me...
I've been digging I Love Egg for over 3 years, glad to see I'm not the only one.
My favorites are all in San Jose and Sunnyvale, though San Antonio does have some outstanding restaurants.
I can tell you that Washington DC is a good contendor for major American city without much Mexican at all... (Though outstanding Salvadoran)
I used to despise mayonaise, but then I also though Miracle Whip was a type of mayo. Then I had some Japanese mayo, it's a whole different substance...
How is that a lot of calories? The burrito is the whole meal, no sides since they're inside the buritto...
Yay! I was worried we'd lose good TV over something as silly as inflating his resume. It's not like he was accused with Sexual Harassment: http://en.wikipedia.org/wiki/Jeff_Smith_(TV_personality) though I have always hoped those allegations were false...
I would have to go with the vanille poivre rose! Sounds delicieux.
Having to see the picture for this entry makes me overcome with sadness because I WANT THAT SANDWICH.
This strikes me as a silly thing to do.
I understand that dry chicken skin when raw = crisp chicken skin when cooked, but has anyone really found that putting a chicken in a hot oven doesn't dry the skin enough in the first 2 minutes to produce a satisfactorily crisp skin? (Quick, someone set up a side-by side comparison test!)
If you want an air-dried chicken without wasting electricity, you can probably leave it out for half and hour after rinsing and before cooking it without much worry.
I second seadkc's critique of that statement regarding the eco-friendliness of using a blow drier instead of paper towels. However, being a huge fan of roast chickens and well crisped skin, I may have to try this technique. Since I'm bald, I don't have a blow drier. I just might buy a cheapo one for the kitchen. This would have the added benefit of not blowing mold, yeast and poo particles on my chicken.
Question: does one blow dry the chicken before or after seasoning?
Interesting idea in terms of multi-taskers.
However, I don't think I'll be employing it.
I wouldn't be as concerned with salmonella blowing around the kitchen as much as bringing a bathroom object into the kitchen. There might not be salmonella in that chicken. But, chances are there are e.coli microbes hanging out in your bathroom. If I really wanted a dry bird, I might just use my clean cutting board to fan the poultry.
Easy enough.
I'm pretty sure that salmonella does not aerosolize so it's not going to blow everywhere. Even if the force of the air coming from the hair dryer does blow some of the "chicken liquid" around, it's not going to get that far. Just clean like you would clean normally when working with chicken.
A tool is a tool. It's probably best to be adaptive and ignore preconceived associations.
What a great article. Thanks so much for posting this. I've been a vegetarian for most of my adult life. The aggressive distain of some meat-eaters frustrates and saddens me, but no more so than the presumption of moral superiority of some vegetarians. I'm with you, fascfoo.
As many know, it's not that meat doesn't taste good, it's that it's FLESH. Some people are not into eating FLESH, considering it a revolting practice. Human flesh is supposedly divine when it's roasted up, why aren't we eating that? It's just exactly the same thing. Tastebuds are very easily entertained by flavor - all junk food being a case in point. And how then, can vegetarians not judge meat-eaters? Respect and unconditional love over-rides judgement among the educated.
As Wunami's comment clearly illustrates, yes, this topic is still VERY relevant.
I'm an omnivore (tried the veggie thing for awhile - it didn't work out), and there are an unbelievable amount of meat eaters out there who think that the mere existence of vegetarianism as some sort personal affront to their way of life. It's annoying as all hell. There are meat-eaters who are fine with vegetarians and vice versa. The more middle ground there is, the more we can get rid of the assholes on the extreme ends of both groups.
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