Jayne ,'The Train Job'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
I particularly liked the bit at the end about how these wacky people on the internet want to add cheese to everything. Who eats grilled romaine plain, anyway?
I am slowly recovering from jetlag. I woke up at about 5:45 today, which is about 45 minutes later than yesterday.
Reading about the political brouhaha it's clear the Senate is pissed off. Bush is seriously infringing on Congressional oversight. The Senate is not going to take that lying down
Thing is, if they don't fight this one, they've pretty much closed the door on taking the administration to task on anything, ever. This is kind of a must win. On both sides, which means it could get really ugly.
Just watched The Daily Show. John Bolton's a dick.
Who eats grilled romaine at all? Isn't it, like, lettuce?
I also wonder: what exactly IS liquid smoke, huh?
Liquid Smoke. I love Wikipedia.
I particularly liked the bit at the end about how these wacky people on the internet want to add cheese to everything.Cheese is life, lackbrain. Why do you think we eat it? It's what keeps you going. Makes you warm. Makes your arteries hard. Eventually makes you dead, but what a way to go.
Damn right, Cindy.
And seriously, these people are talking about sprinkling a little parm or gorgonzola on top, not covering it with nacho cheese sauce.
I think the worst was the "people keep tinkering with recipes, nevermind that they've all been extensively tested by Gourmet magazine."
Oh, well, then. Guess we can't possibly do any better.
We had a bottle of Liquid Smoke in the cabinet growing up, but I never saw it used for anything. Wouldn't begin to know what to do with it.
It's prescriptivist versus descriptivist as applied to cooking, really. I'm cogitating on an essay about pattern VS recipe knitting and I can see a kind of science vs craft divide there, too. Or maybe I've just got Craft Issues.
I love the comments on epicurious.com recipes, but that's because I'm a cook like that, too. I have a recipe for lentils that I'd swear is what I use to make them, except I leave out a few ingredients and add a couple of others.
