Posts by the-boy-nurse

Salt is at it's chemical essence sodium chloride. When dissolved into solution the chemical bond loosens and it becomes ionic sodium and ionic chlorine. Sodium and chlorine in elemental state are incredibly unstable and reactive and as...

ChefBazookas' list is awesome- My vote is for Pavlov's, you might even add in bell- I'm drooling already.

I agree with Chefross. We're talking diffusion here, all solutes move to equalibrium across semipermeable membranes. Salt would diffuse itself from the higher concentration of the broth into the intracellular and extracellular fluid of...

Hey- I use the pampered chef large round baking stone (pre-heated in a 500 degree oven for an hour) and it works great. That's the only stone I have any experience w/ so don't know how it compares to others. It works well for me....

Quote: Originally Posted by Ishbel  Madhur Jaffrey has written lots of excellent cookery books - and is no mean actress, either! Didn't know she was an actress, love her books though. Particularly fond of...

Here Here- Couldn't agree more KYH- Cooking is like kissing, the only thing that matters is what the persons partaking of it think of it.    As for grannies cooking (or Mimi as she's known in my house)- My wife makes...

  Quote: Originally Posted by ChrisLehrer  Well, but I think the point is well taken about spices. Some people are afraid of spices: 1 tsp of this or that in a huge bucket of gumbo isn't going to cut it. Some...

  Quote: Originally Posted by Ed Buchanan  Any one who cuts lamb chops into cubes for a sandwich, should be shot. It's not like it's the last lamb on earth, this ain't the ark. Now if I had two lambs...

My own personal bias-  try lamb, different and sooooo tasty. Cut some lamb chops or tenderloin into cubes, season w/ salt pepper and grill. Serve in pita/naan or other flat bread w/ tomato wedges and tettuce and some grilled...

Quote: Originally Posted by tylerm713  So you think every Mexican dish has or should have cumin and garlic? I think Rick Bayless would beg to differ. From his website, a recipe for Cebiche Verde de...