LOL Watch the episode and then decide. However long they've been doing the pans is meaningless if it isn't the right tool for the job.

Turducken fittingly begins with the word "turd," not a word I am fond of using but which I think fits well in this case. This dish is a nasty lucullan excess reminiscent of those famously leading up to the fall of the Roman empire. Peacock's tounges with that, anyone? Sheesh. Have a little foie gras on the side. http://www.reuters.com/article/idUSKU...

No, that's not nutritional yeast. Nutritional yeast is yellow flakes or powder. More on the fluffy side, not granular and not brown.

http://www.amazon.com/gp/product/B000MGR1N6/

This is the stuff to get. Here's a good recipe containing it: http://tinyurl.com/GeeWhizSpread
http://www.amazon.com/Ultimate-Unchee...

For folks who want to hold down on the fat and cholesterol . . .

I hate hype. And I think I smell exactly that in the ubiquitous pot shop of boston messages popping up all over the place. All I can say is, watch Julia Child's omelet party episode and see for yourselves.

I looked at this site for the pot shop of boston, and again, Julia Child does not seem to recommend the expensive heavy pans. She recommends nonstick which I personally won't use as it's well known that gasses from nonstick cookware can kill birds . . . for me I prefer not to inhale something that can kill a living creature. It was the '60s and nobody knew anything about any dangers. But a much less expensive Calphalon or similar pan with either a polished steel or anodized aluminum finish should do the trick as well. In fact Julia says that an omelet should take around 20 seconds to cook and therefore the heavy expensive pan is unnecessary, and I agree.

I don't think a six inch pan is big enough. It's certainly not what I've seen Julia use. I have trouble with an 8 inch pan, especially if I want to do three eggs. But even with two, there isn't quite enough room for the movement shown in Julia's video. I'm looking for a nine or ten inch pan.

LOL Food Fight!

Moimoi,

Try this link:

http://www.westonaprice.org/localchap...

You may be able to find a farm co-op where you can join as a club member and at this point the unpasturized dairy is "at your own risk" and as if bought at the farm. We get raw dairy from Pennsylvania here on Long Island this way.

Just make sure it's real truffle oil. Quite often, it is a synthetic hoax. And even if real, it may not approximate actual truffles.

I discovered this because I picked up a jar of black truffles on a whim and they were tasteless little spongy lumps inside, with a disgusting outside that broke down into little hard bits in my mouth. I tried exactly one slice and decided to never eat another jarred truffle. What a waste!

I then did some googling and discovered this fact about truffle oil being mainly (if not entirely) artificial, as well as the fact that I am not alone in thinking that jarred truffles are a sad disappointment.

So now, I am holding out for the real thing. I I'd rather wait and taste the supposed glory of real truffles bought or served at a reputable establishment than waste my money on a disappointing stand-in.

HLing,

I realize I may be missing something that is evident, but school's back in session and I don't have time to search; have you a soba-from-scratch recipe that you can share? (Preferably a vegetarian version without eggs or dairy but if yours includes those things that's ok too as I can probably work out a substitution.)

Thanks for the elucidation on the subject! I've been wanting soba ever since watching Bourdain slurping them down with such gusto a couple of weeks back.

Alton Brown did a spot on how to make boiled peanuts in "Good Eats" episode that I caught - I think it was last night. Could have been the night before, but I think it was last night.

I do this too! But with a slight twist. For those who don't or can't eat dairy, or even if you just want to cut down on cholesterol, I'd like to suggest an alternate to the butter. It's what I use, and it's basically the same thing. Now I know it's hard to equate butter, but this is darn close.

Earth Balance (made by same people as Smart Balance but without the dairy ingredients and even having an organic version) makes two delicious non-dairy and non-hydrogenated (thus non-trans-fat) margarines. One is called Earth Balance and the other is Soy Garden.

These are delicious in their own right and great for things like this recipe. I "discovered" this one night with some brown rice - I wanted the richness of butter but had already put some tamari on my rice. So I went for it! It was fantastic! Sometimes I add a drop of toasted sesame oil and sprinkle some seeds on top, and sometimes I don't.

Cheers,

Bettina

Worst food ever as a kid was frozen fish. I don't care what "kind" of fish it ever was originally, it was all nasty once it got frozen and had whatever mom did to it done to it.

Second up would be rolled oatmeal. I can not eat it to this day. Steel cut oats are great. The other stuff makes me gag.

Next would be any canned vegetable, followed closely by those frozen blocks o' veg - remember those? I used to be forced to sit in front of the night before's congealed cold vegetables at breakfast and yelled at as I didn't eat it then, either.

What did these people think they were doing in trying to force us to eat this garbage? Had we actually been hungry I'm sure we would have eaten it gladly, but they fed us too much and then expected us to eat as if we were living through a depression.

I'm always so happy people don't do this to their kids anymore.

yayadave, you're on my wavelength except I'd serve him what I eat for my own meals when I decide to get a little fancier than my usual brown rice and veggies - a Wildwood brand original veggie burger, with options for soy cheese and or soy bacon. And of course, pickles and potato salad and an avocado salad with my homemade maple mustard vinaigrette on the side. Condiments would include Vegenaise, Eden organic mustard, and Trader Joe's brand organic Ketchup. To drink: soymilk, or organic coffee or tea, or whatever beer was in house, probably Wolaver Brown, or Sam Smith, or a nice Belgian Abbey beer if he was lucky.

Now this is not haute cuisine, but with the church's vow of poverty and all I think it might be insulting to offer a pope haute cuisine. Maybe he'd actually rather have the brown rice and veggies, come to think of it.

If you can find it (and if it still exists) there is (or was) an Italian restaurant run by a family where you go there and they serve you what they have prepared that day. No menu, you just eat what they have. Alas I probably won't go there even if it is still around because I've become a vegetarian, but I'd love to know if it is still there, and I hope that it is. Does anyone know what I'm talking about and where it is?