Hello everyone my name is William. I started reading this group about
a couple of weeks ago. Had to weed through the junk posts first.

I am also new to cooking. I lived mainly on local deli shops, fast
food or pre-packaged meals. And would like to start learning how to
cook.

I am reading some of the cooking websites and looking through a few
cookbooks.

What I would really be interested cookware, prepware and tools /
gadgets. Like what are some good items to get.

Watching some of the cooking shows (Food Network) I look to see what
cooks are using. I can identify some of the knives they are using. But
other items I can not identify.

One item in particular is I see the chefs using the same type of
mixing bowl. Anyone tell me the brands of different mixing bowls.

Cookware. I see all the different types of pans and pots and can not
tell the difference between one brand to the next. Except for
stainless and non-stick. Surfing the channels one day I came upon the
channel HSN and Wolfgang Puck was offering a set of cookware. To me
reasonably priced I thought. But would like opinions on these or other
brands that are out there.

I probably have more questions but this will do for now.

Thanks

William

Bill Davis Jr wrote:

> What I would really be interested cookware, prepware and tools /
> gadgets. Like what are some good items to get.
>
> Watching some of the cooking shows (Food Network) I look to see what
> cooks are using. I can identify some of the knives they are using. But
> other items I can not identify.
>
> One item in particular is I see the chefs using the same type of
> mixing bowl. Anyone tell me the brands of different mixing bowls.
>
> Cookware. I see all the different types of pans and pots and can not
> tell the difference between one brand to the next. Except for
> stainless and non-stick. Surfing the channels one day I came upon the
> channel HSN and Wolfgang Puck was offering a set of cookware. To me
> reasonably priced I thought. But would like opinions on these or other
> brands that are out there.

Keep in mind that people on the tube often use the equipment that the
show's sponsor pay them to use. Doesn't mean they actually prefer it or
would buy it for their own kitchens. Note how they use food processors
often facing away from them, so you can see the manufacturer?
A couple of good sources of consumer style comparison on products is to
read Consumer Reports(magazine;buying guide;website) or America's Test
Kitchen (magazine; website) and you'll often hear that you don't need to
buy a "set" of any cookware. Some brands are superior for one purpose of
pan yet not in another. Get what you need, and ignore what you don't. I
know in the past year or so I've read various comparisons of all the
major brands of cookware with recommendations for buying.

Mixing bowls-for me I prefer glass. I dislike all plastic cooking
instruments, dishes, cups. They just feel cheesy and flimsy to me. Pyrex
can't be beat and they're available everywhere at a reasonable price.
Some are oven-safe too which makes it nice when you want or need the
bowl to do double duty.

Knives- find individual ones that feel good in *your* hand. Go to a good
store and handle them.

On Aug 23, 3:48 pm, Bill Davis Jr > wrote:
> Hello everyone my name is William. I started reading this group about
> a couple of weeks ago. Had to weed through the junk posts first.
>
> I am also new to cooking. I lived mainly on local deli shops, fast
> food or pre-packaged meals. And would like to start learning how to
> cook.
>
> I am reading some of the cooking websites and looking through a few
> cookbooks.
>
> What I would really be interested cookware, prepware and tools /
> gadgets. Like what are some good items to get.
>
> Watching some of the cooking shows (Food Network) I look to see what
> cooks are using. I can identify some of the knives they are using. But
> other items I can not identify.
>
> One item in particular is I see the chefs using the same type of
> mixing bowl. Anyone tell me the brands of different mixing bowls.
>
> Cookware. I see all the different types of pans and pots and can not
> tell the difference between one brand to the next. Except for
> stainless and non-stick. Surfing the channels one day I came upon the
> channel HSN and Wolfgang Puck was offering a set of cookware. To me
> reasonably priced I thought. But would like opinions on these or other
> brands that are out there.
>
> I probably have more questions but this will do for now.
>
> Thanks
>
> William

For utensils, you should get some good basics and then buy what you
think you need when you're cooking something that requires something
special. It also depends on what kind of small appliances you have
(hand mixer, blender, food processor [small or big], etc. For basics,
a good-sized mixing spoon, a pierced spoon for dishing up veggies, a
wooden spoon or two, measuring spoons and cups, a whisk, a hand egg-
beater if you don't have a mixer, and a couple spatulas, one wide and
if you cook a lot of fish, one slotted. A can opener. Some rubber
spatulas.

For pans, go with basic sizes for what you cook and for how many
people you cook. Usually, an 8-inch non-stick saute pan (I buy T-Fal
at the discount store and throw them away when they get yucky); a
frying pan (10 to 14") if you think you'll use it, a small (quart)
saucepan and maybe a larger one (3 quart) with lids, and then some
oven baking pans, like a loaf cake pan (9 x 13), a square pan (either
8 x 8 or 9 x 9), and a cookie sheet (I like the AirBake cookie
sheets). (Lids for cookware generally will fit a saucepan AND a
frypan, for instance. But tinfoil makes a pretty good lid, too. If
you are going to bake pies or quiches, you should have one pie plate -
Pyrex are pretty good, and a 9 inch is pretty versatile. If you're
going to make tarts, get a square or round pan with a removable
bottom. If you're going to make cream pies or custards, get a 3-quart
non-stick saucepan.

Except for the 8-inch saute pan, the other cooking pans can be either
non-stick or stainless. If stainless, look for ones that have layers
with aluminum in the center of the bottom for more even heat
distribution. I have Emerilware which is made by All-Clad but
considerably cheaper, and still have not had anything stick to it
that a regular brushing/washing won't take care of. And they are
considerably cheaper than All-Clad. Find some that have handles that
can go in the oven.

If you like Asian cuisine, want counter-top gadgets like grills, etc.,
I'm not much help. I do have a big non-stick flat electric grill and
a large non-stick electric frypan (which I can also use as a fryer for
onion rings, donuts and rosette cookies) with a big domed lid. I also
have an egg cooker (couldn't do without it) and a waffle iron. If you
like slow-cooking, you'll want a crockpot. I like my West Bend, which
is a 3- or 4-quart, I think. It's rectangular, so it doesn't take up
much space like those big round things.

Mixing bowls? You might want a hard plastic one for beating cookies
or cake mix or whatever, but I like my old Pyrex ones. Find some at a
thrift shop...I've had mine for over 40 years. Lots of people like
stainless steel mixing bowls, but the only one I ever use is on the
Kitchenaid mixer. (If you're into baking, specifically, you will need
something other than plastic because you can't successfully beat egg
whites in a plastic bowl, because the plastic retains oils, which
keeps the egg whites from getting volume.)

Knives: Get a paring knife and a slicing/chef's knife and a bread
knife, if you think you'll be slicing a lot of unsliced/homemade
bread. Otherwise, a bread knife really isn't necessary for a
beginning cook. Pick your knives according to what's comfortable in
your hand while using it, not according to what so-and-so says is the
best brand or whatever. Henckels is a good brand and they have
different types and different qualities. Wusthoff is another brand
people like. Stay away from the gimmicky ones. (This will cut
through steel for a lifetime!!!!)

There's lots more - start small and add gadgets sparingly -sometimes
they sound a lot more useful than they really are.

And you might want a thermometer, at least at the beginning of your
experiments, so you'll know for sure the chicken is done. ;-) Good
luck. Have fun. It's not rocket science.

N.

Bill Davis Jr > wrote:

> I am also new to cooking. I lived mainly on local deli shops, fast
> food or pre-packaged meals. And would like to start learning how to
> cook.

Links from the rec.food.cooking FAQ:

* <http://www.reluctantgourmet.com/>
Cooking guide for beginner cooks.

* <http://www.azcentral.com/home/food/cooking101/>
Cooking 101.

> What I would really be interested cookware, prepware and tools /
> gadgets. Like what are some good items to get.

Here is a link to Oliver Sharp's Cookware FAQ. It is a bit out of date,
but still very useful.

* <http://www.thepurplehouse.net/wedding/cookware.txt>

Victor

On 2007-08-23, Bill Davis Jr > wrote:

> Hello everyone my name is William.

Do you prefer Bill or William? Regardless, welcome aboard.

> a couple of weeks ago. Had to weed through the junk posts first.

A required skill.

> I am also new to cooking.

No problem. Not all of us are master chefs. In fact, hardly any of
us.

> I am reading some of the cooking websites and looking through a few
> cookbooks.

Your local library is an excellent resource. Even the most meager
library usually has a collection of cookbooks way out of proportion to
it's size.

> What I would really be interested cookware, prepware and tools /
> gadgets.

A never ending source of discussion, here. Pressure cookers, cutlery,
kitchen gadgets, food processors, etc, will be debated relentlessly.
Keep your eye open and take notes.

> One item in particular is I see the chefs using the same type of
> mixing bowl. Anyone tell me the brands of different mixing bowls.

You have to realize so much of kitchenware is a matter of preference.
As Goomba states, she prefers glass. I prefer stainless steel (SS).
Both are excellent and it's hard to make a case against one being
better than the other. She doesn't like plastic, I don't mind it for
cold mixing/storage. Again, personal preference.

> Cookware.

Sure, there is some really good cookware out there. There's also some
insanely overpriced stuff, too. French copperware and All-Clad come
to mind. Paying big bucks for this stuff is nonsense as you can get
great cookware for a third the price. Again, a lot is personal
preference. Aluminum vs SS, cast iron vs non-stick, etc.

Hang out and pay attention. All these subjects will come up at least
once in the next month.

nb

"Bill Davis Jr" > wrote in message
...
> Hello everyone my name is William. I started reading this group about
> a couple of weeks ago. Had to weed through the junk posts first.
> I probably have more questions but this will do for now.
>
> Thanks
> William

There is so much to discuss about setting up a kitchen.

Along with getting information from this group in its present tense, I would
google rec.food.cooking and alt.food.equipment and read what others have
said within the last year about say, pots and pans, knives, or whatever you
are interested in. This will save you wading ad nauseum (sp?) through junk
posts.

If you have a library near, Alton Brown, has written a book about setting up
a kitchen. It's not bad.

Also, this could help a little, go to www.cooking.com and see what their
best sellers are for different products you are interested in.


Have fun!
Dee Dee

Thanks for the replies everyone.

First does not matter what you call me William or Bill is fine.

I see what is meant by product placement. Most small appliances I saw
on the cooking shows were using KithcenAid. Now I see why with some of
the prices.

Like I said about the mixing bowls. The ones I saw on the shows were
glass. One I was able to recognize were Pryrex. But a few other chefs
were using another brand of glass mixing bowl that was different then
then Pryex. And by sight seems it would be easier to grab by the edge.

With not having a store dedicated to the kitchen (my only choices are
Target, Sears and other retail chains) I will probably just take a
walk through them and get ideas.

Thanks again

Bill

Bittman addressed this recently in his Minimalist column in the NY Times.
I think his column has scrolled off into the Times' pay per view section
now, so I'll paste it here.


The Minimalist
A No-Frills Kitchen Still Cooks
By MARK BITTMAN
Published: May 9, 2007

http://www.nytimes.com/2007/05/09/di...tml?ref=dining

THE question I'm asked more often than any other is, "What kitchen
equipment should I buy?"

Like cookbooks, kitchen equipment is a talisman; people believe that
buying the right kind will make them good cooks. Yet some of the best
cooks I've known worked with a battered batterie de cuisine: dented pots
and pans scarred beyond recognition, an old steak knife turned into an
all-purpose tool, a pot lid held just so to strain pasta when the colander
was missing, a food processor with a busted switch. They didn't complain
and they didn't apologize; they just cooked.

But famous TV chefs use gorgeous name-brand equipment, you might say. And
you'd be right. But a.) they get much of that stuff free, the
manufacturers hoping that placing it in the hands of a well-known chef
will make you think it's essential; b.) they want their equipment to be
pretty, so you'll think they're important; and c.) see above: a costly
knife is not a talisman and you are not a TV chef.

Finally (and this is crucial), the best chefs may use the best-looking
equipment when they are in public view, but when it is time to buy
equipment for the people who actually prepare those $200 restaurant meals,
they go to a restaurant supply house to shop for the everyday cookware I
recommend to people all the time.

In fact, I contend that with a bit of savvy, patience and a willingness to
forgo steel-handle knives, copper pots and other extravagant items, $200
can equip a basic kitchen that will be adequate for just about any task,
and $300 can equip one quite well.

To prove my point I put together a list of everything needed for almost
any cooking task. I bought most of the equipment at Bowery Restaurant
Supply, 183 Bowery Street (Delancey Street), where the bill came to just
about $200. Throw in a few items the store didn't have and a few extras,
and the total would be about $300. (New York happens to have scores of
restaurant supply shops, but every metropolitan area has at least one.)

I started with an eight-inch, plastic-handle stainless alloy chef's knife
for $10. This is probably the most essential tool in the kitchen. People
not only obsess about knives (and write entire articles about them), but
you can easily spend over $100 on just one. Yet go into any restaurant
kitchen and you will see most of the cooks using this same plastic-handle
Dexter-Russell tool. (Go to the wrong store and you'll spend $20 or even
$30 on the same knife.)

I found an instant-read thermometer, a necessity for beginning cooks and
obsessive-compulsives, for $5. Three stainless steel bowls -- not
gorgeous and maybe a little thin -- set me back about $5. You are reading
that right. Sturdy tongs, an underappreciated tool: $3.50 (don't buy them
too long, make sure the spring is nice and tight, and don't shop for them
at a "culinary" store, where they'll cost four times as much).

For less than $6 I picked up a sturdy sheet pan. It's not an ideal cookie
sheet but it's useful for roasting and baking (not a bad tray, either, and
one of the more common items in restaurant kitchens). A plastic cutting
board was about the same price. For aesthetic purposes I'd rather have
wood, but plastic can go into the dishwasher.

At $3, a paring knife was so cheap I could replace it every year or two. I
splurged on a Japanese mandoline for $25. (It's not indispensable, but
since my knife skills are pathetic, I use mine whenever I want thin, even
slices or a real julienne.)

You, or the college graduate you are thinking of, might own some of the
things I bought: a $4 can opener; a vegetable peeler (I like the U-shaped
type, which cost me $3); a colander ($7, and I probably could've gotten
one cheaper).

You are thinking to yourself: "Humph. He's ignoring pots and pans, the
most expensive items of all." Au contraire, my friend; I bought five, and
I could live with four (though I'd rather have six): a small, medium and
large cast-aluminum saucepan (total: about $30); a medium nonstick cast
aluminum pan (10-inch; $13); and a large steep-sided, heavier duty steel
pan (14-inch; $25). I bought a single lid ($5; I often use plates or
whatever's handy for lids because I can never find the right one anyway).

I like cast iron, and I have used it in some kitchens for nearly
everything; but it can be more expensive than this quite decent cheap
stuff, and it's very heavy. What you don't want is the awful wafer thin
(and relatively more expensive) sets of stainless or aluminum ones sold in
big-box stores.

Other things, like the mandoline, are almost luxury items: a skimmer (I
like these for removing dumplings or gnocchi); a slotted spoon; a
heat-resistant rubber spatula (which can replace the classic wooden
spoon); a bread knife (good for crusty loaves and ripe tomatoes); and a
big whisk (which I might use three times a year).

You should also have a food processor (you want 12-cup capacity, and
Amazon.com, for example, has an adequate 14-cup Hamilton Beach for $60); a
salad spinner (the one at Bowery Restaurant Supply was as big as my
kitchen; you will find one for $15 somewhere); a Microplane grater (the
old box graters have been largely replaced by the food processor, but
you'll need something for cheese, nutmeg and your oft-used asafetida;
it'll set you back less than $10). A coffee and spice grinder is another
$10 item.

A blender is a bit more optional. An immersion one is nice, but standard
ones are more useful, and you can find them for as little as $15.

And, finally, something with which to keep those knives sharp. A whetstone
costs about $6, and if you use it, it will work fine; a decent steel is
expensive enough that you may as well graduate to an electric sharpener.
Though sharpeners take up counter space and cost at least $30, they work
well.

The point is not so much that you can equip a real kitchen without much
money, but that the fear of buying the wrong kind of equipment is
unfounded. It needs only to be functional, not prestigious, lavish or
expensive.

Keep that in mind, stay out of the fancy places and find a good restaurant
supply house. If you make a mistake -- something is the wrong size or of
such lousy quality you can't bear it -- you can spend 20 bucks more
another time. Meanwhile, you'll be cooking.

The Inessentials

YOU can live without these 10 kitchen items:

BREAD MACHINE You can buy mediocre bread easily enough, or make the real
thing without much practice.

MICROWAVE If you do a lot of reheating or fast (and damaging) defrosting,
you may want one. But essential? No. And think about that counter space!

STAND MIXER Unless you're a baking fanatic, it takes up too much room to
justify it. A good whisk or a crummy handheld mixer will do fine.

BONING/FILLETING KNIVES Really? You're a butcher now? Or a fishmonger? If
so, go ahead, by all means. But I haven't used my boning knife in years.
(It's pretty, though.)

WOK Counterproductive without a good wok station equipped with a
high-B.T.U. burner. (There's a nice setup at Bowery Restaurant Supply for
$1,400 if you have the cash and the space.)

STOCKPOT The pot you use for boiling pasta will suffice, until you start
making gallons of stock at a time.

PRESSURE COOKER It's useful, but do you need one? No.

ANYTHING MADE OF COPPER More trouble than it's worth, unless you have a
pine-paneled wall you want to decorate.

RICE COOKER Yes, if you eat rice twice daily. Otherwise, no.

COUNTERTOP CONVECTION OVEN, ROTISSERIE, OR "ROASTER" Only if you're a
sucker for late-night cooking infomercials.

On Thu, 23 Aug 2007 16:48:49 -0400, Bill Davis Jr > wrote:

<snip>
>What I would really be interested cookware, prepware and tools /
>gadgets. Like what are some good items to get.
<snip>

Hi, William, and welcome to rfc: The Chaotic Kitchen.

With regard to knives, I took the advice of America's Test Kitchen
last year and started buying Forschner Victorinox. Sounds fancy, huh?
They're stamped (not forged) knives, hold a good edge, feel good in my
hand , do the job, and are INEXPENSIVE. I buy mine at a kitchen
supply store.

HTH,
TammyM

"Bill Davis Jr" > wrote in message
...
> Thanks for the replies everyone.
>
> First does not matter what you call me William or Bill is fine.
>
> I see what is meant by product placement. Most small appliances I saw
> on the cooking shows were using KithcenAid. Now I see why with some of
> the prices.
>
> Like I said about the mixing bowls. The ones I saw on the shows were
> glass. One I was able to recognize were Pryrex. But a few other chefs
> were using another brand of glass mixing bowl that was different then
> then Pryex. And by sight seems it would be easier to grab by the edge.
>
> With not having a store dedicated to the kitchen (my only choices are
> Target, Sears and other retail chains) I will probably just take a
> walk through them and get ideas.
>
> Thanks again
>
> Bill

The very fact that you have no dedicated kitchen stores, it might be a fun
idea if you make a list yourself from that list and go hunting at several of
the kitchen stores online. Quite a few will give you free shipping -- some
after $59, some after $99, and Amazon on a lot of items, but not all
(beware) will give you free shipping on an order over $25.

I love to kitchen-shop online and two favorites of mine are www.fantes.com
and www.cutleryandmore.com
Calling them online to ask a question is absolutely no problem at all and I
have received great service.

Fantes has almost every darned thing you can imagine. Cutlery and more has
lots more things than cutlery.

If you are interested in comparison shopping (including your free shipping)
and having it shipped to your door, you're in business.
Dee Dee

Bill Davis Jr wrote:
> Hello everyone my name is William. I started reading this group about
> a couple of weeks ago. Had to weed through the junk posts first.
>
> I am also new to cooking. I lived mainly on local deli shops, fast
> food or pre-packaged meals. And would like to start learning how to
> cook.
>
> I am reading some of the cooking websites and looking through a few
> cookbooks.
>
> What I would really be interested cookware, prepware and tools /
> gadgets. Like what are some good items to get.
>
> Watching some of the cooking shows (Food Network) I look to see what
> cooks are using. I can identify some of the knives they are using. But
> other items I can not identify.
>
> One item in particular is I see the chefs using the same type of
> mixing bowl. Anyone tell me the brands of different mixing bowls.
>
> Cookware. I see all the different types of pans and pots and can not
> tell the difference between one brand to the next. Except for
> stainless and non-stick. Surfing the channels one day I came upon the
> channel HSN and Wolfgang Puck was offering a set of cookware. To me
> reasonably priced I thought. But would like opinions on these or other
> brands that are out there.
>
> I probably have more questions but this will do for now.
>
> Thanks
>
> William

Also read the reviews on amazon.com on products you might be interested
in. That should give you a general idea of it's quality/usefulness. And
while you're browsing you may come across other items that catch your
attention. For example:
http://www.amazon.com/s/ref=nb_ss_gw...&Go.y=15&Go=Go

On Aug 23, 5:37 pm, "Dee Dee" > wrote:
> "Bill Davis Jr" > wrote in messagenews:sorrc3llpcnq0rc80ij6nc5s4fpg220k76@4ax .com...
>
> > Hello everyone my name is William. I started reading this group about
> > a couple of weeks ago. Had to weed through the junk posts first.
> > I probably have more questions but this will do for now.
>
> > Thanks
> > William
>
> There is so much to discuss about setting up a kitchen.
>
> Along with getting information from this group in its present tense, I would
> google rec.food.cooking and alt.food.equipment and read what others have
> said within the last year about say, pots and pans, knives, or whatever you
> are interested in. This will save you wading ad nauseum (sp?) through junk
> posts.
>
> If you have a library near, Alton Brown, has written a book about setting up
> a kitchen. It's not bad.

Alton said, "There are no bad foods, only bad food habits." What
kind of ignorant bullshit is THAT?
source-- http://interviews.slashdot.org/inter....shtml?tid=129
>
The best I can say about Alton Brown is "not bad," but only by
comparison to some of other really awful folks out there.
>
> Have fun!
> Dee Dee

--Bryan

On Thu, 23 Aug 2007 16:48:49 -0400, Bill Davis Jr > wrote:

>Hello everyone my name is William. I started reading this group about
>a couple of weeks ago. Had to weed through the junk posts first.
>
>I am also new to cooking. I lived mainly on local deli shops, fast
>food or pre-packaged meals. And would like to start learning how to
>cook.
>
>I am reading some of the cooking websites and looking through a few
>cookbooks.
>
>What I would really be interested cookware, prepware and tools /
>gadgets. Like what are some good items to get.
>
>Watching some of the cooking shows (Food Network) I look to see what
>cooks are using. I can identify some of the knives they are using. But
>other items I can not identify.
>
>One item in particular is I see the chefs using the same type of
>mixing bowl. Anyone tell me the brands of different mixing bowls.
>
>Cookware. I see all the different types of pans and pots and can not
>tell the difference between one brand to the next. Except for
>stainless and non-stick. Surfing the channels one day I came upon the
>channel HSN and Wolfgang Puck was offering a set of cookware. To me
>reasonably priced I thought. But would like opinions on these or other
>brands that are out there.
>
>I probably have more questions but this will do for now.
>
>Thanks
>
>William

You are already getting sidetracked into unimportant issues. To cook
you don't need much in the way of specialised equipment. Concentrate
on the recipes that appeal, think outside the square as to what you
have that will do. For example, an eggbeater can be a fork (though
don't try to whip egg whites to a stiff consistency with a fork! But a
fork will do for making scrambled eggs, for example). A bowl can be a
pot, a frypan can be a large saucepan. A small sharp knife is a must,
however. It doesn't have to be an expensive one, to begin with, just
sharp. Once you get more experienced, buy what you feel you really
need. It's surprising how well you can cook with cookware that's on
hand.

Rather like the tradesman blaming his tools, rather than his skill.

Kathy in NZ.

On Aug 24, 9:03 am, "pavane" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> oups.com...
>
>
>
> > Alton said, "There are no bad foods, only bad food habits." What
> > kind of ignorant bullshit is THAT?
> > source--
> >http://interviews.slashdot.org/inter....shtml?tid=129
> > --Bryan
>
> Much less ignorant bullshit than your deliberately quoting Alton out
> of context, which was:
>
> "Alton: There are no bad foods, only bad food habits. I eat cream,
> butter, and bacon; I just don't eat pounds of it at a time. I use
> these things when they are needed in recipes and leave them
> out when they're not needed. As for substitutes, I only agree with
> them if they really don't change a person's response to a dish."

OK, buddy. Take a look at his "shortening" recipes:
http://www.recipezaar.com/141557
Here's one that containg "butter flavored shortening." Ick:
http://fooddownunder.com/cgi-bin/recipe.cgi?r=3433
http://www.recipezaar.com/101957
http://www.foodnetwork.com/food/reci...ml?rsrc=search
http://www.foodnetwork.com/food/reci..._23595,00.html

I could go on, but you get the point. Or maybe you don't.
So:
1. "Alton: There are no bad foods, only bad food habits..."
2. "...the NAS* has concluded there is no safe level of trans fat
consumption."
* National Academy of Sciences
source-- http://en.wikipedia.org/wiki/Trans_fat

So, how "out of context" was it, smartypants?
>
> pavane

--Bryan

On Aug 27, 8:21 am, Bobo Bonobo® > wrote:
> On Aug 24, 9:03 am, "pavane" > wrote:
>
>
>
>
>
> > "Bobo Bonobo®" > wrote in message
>
> roups.com...
>
> > > Alton said, "There are no bad foods, only bad food habits." What
> > > kind of ignorant bullshit is THAT?
> > > source--
> > >http://interviews.slashdot.org/inter....shtml?tid=129
> > > --Bryan
>
> > Much less ignorant bullshit than your deliberately quoting Alton out
> > of context, which was:
>
> > "Alton: There are no bad foods, only bad food habits. I eat cream,
> > butter, and bacon; I just don't eat pounds of it at a time. I use
> > these things when they are needed in recipes and leave them
> > out when they're not needed. As for substitutes, I only agree with
> > them if they really don't change a person's response to a dish."
>
> OK, buddy. Take a look at his "shortening" recipes:http://www.recipezaar..com/141557
> Here's one that containg "butter flavored shortening." Ick:http://fooddownunder.com/cgi-bin/rec...OOD_9936_23595...
>
> I could go on, but you get the point. Or maybe you don't.
> So:
> 1. "Alton: There are no bad foods, only bad food habits..."
> 2. "...the NAS* has concluded there is no safe level of trans fat
> consumption."

I suppose it's possible that someone might not give a crap what the
NAS
says and eat trans fats anyhow. I don't go out of my way to avoid
trans
fats, but I don't encounter them terribly frequently, either. I don't
use
hydrogenated vegetable shortening in my own cooking, because I feel it
contributes nothing to the flavor of my cooking. I'd rather use
butter or
lard.

If some restaurant slips me a little in my dessert or something, I
just can't
be worried about it.

Not everyone is motivated chiefly by health concerns, and everybody
should
follow their own inclinations on whether or not (and how often) to
consume trans fats.

Cindy Hamilton

On Aug 27, 7:08 am, Cindy Hamilton >
wrote:
> On Aug 27, 8:21 am, Bobo Bonobo® > wrote:
>
>
>
> > On Aug 24, 9:03 am, "pavane" > wrote:
>
> > > "Bobo Bonobo®" > wrote in message
>
> > roups.com...
>
> > > > Alton said, "There are no bad foods, only bad food habits." What
> > > > kind of ignorant bullshit is THAT?
> > > > source--
> > > >http://interviews.slashdot.org/inter....shtml?tid=129
> > > > --Bryan
>
> > > Much less ignorant bullshit than your deliberately quoting Alton out
> > > of context, which was:
>
> > > "Alton: There are no bad foods, only bad food habits. I eat cream,
> > > butter, and bacon; I just don't eat pounds of it at a time. I use
> > > these things when they are needed in recipes and leave them
> > > out when they're not needed. As for substitutes, I only agree with
> > > them if they really don't change a person's response to a dish."
>
> > OK, buddy. Take a look at his "shortening" recipes:http://www.recipezaar.com/141557
> > Here's one that containg "butter flavored shortening." Ick:http://fooddownunder.com/cgi-bin/rec...//www.recipeza......
>
> > I could go on, but you get the point. Or maybe you don't.
> > So:
> > 1. "Alton: There are no bad foods, only bad food habits..."
> > 2. "...the NAS* has concluded there is no safe level of trans fat
> > consumption."
>
> I suppose it's possible that someone might not give a crap what the NAS
> says and eat trans fats anyhow. I don't go out of my way to avoid trans
> fats, but I don't encounter them terribly frequently, either. I don't use
> hydrogenated vegetable shortening in my own cooking, because I feel it
> contributes nothing to the flavor of my cooking. I'd rather use
> butter or lard.
>
> If some restaurant slips me a little in my dessert or something, I
> just can't be worried about it.
>
> Not everyone is motivated chiefly by health concerns, and everybody
> should follow their own inclinations on whether or not (and how often) to
> consume trans fats.

He's a professional, so he's got a responsibility not to give patently
bad advice.
pavane accused me of taking his quote "out of context." I think my
reply shows otherwise.
>
> Cindy Hamilton

--Bryan

On Mon, 27 Aug 2007 05:21:36 -0700, Bobo Bonobo® >
wrote:


>1. "Alton: There are no bad foods, only bad food habits..."

Alton obviously has never eaten a durian. It is the only food I have
ever seen gag Andrew Zimmern.

On Aug 27, 10:20 am, raymond > wrote:
> On Mon, 27 Aug 2007 05:21:36 -0700, Bobo Bonobo® >
> wrote:
>
> >1. "Alton: There are no bad foods, only bad food habits..."
>
> Alton obviously has never eaten a durian. It is the only food I have
> ever seen gag Andrew Zimmern.

I much prefer Fear Factor where they have hot young women, rather than
guys my age, eating disgusting things.

--Bryan

"pavane" > wrote in message
...
>>
>> Alton obviously has never eaten a durian. It is the only food I have
>> ever seen gag Andrew Zimmern.
>>
>
> He didn't do too well with the stinky tofu or the
> preserved meat in fat...but what a constitution
> he must have!
>
> pavane
I believe he could tolerate the first stinky tofu, but that last BLACK batch
was horrific. No matter what, I'd have to give it a passs.
Dee Dee

On Aug 27, 12:20 pm, raymond > wrote:
> On Mon, 27 Aug 2007 05:21:36 -0700, Bobo Bonobo® >
> wrote:
>
> >1. "Alton: There are no bad foods, only bad food habits..."
>
> Alton obviously has never eaten a durian. It is the only food I have
> ever seen gag Andrew Zimmern.

Zimmern had a lot of trouble with yakitori in Japan, and Thai sausages
-- accessible stuff which most foodies would love. Zimmern couldn't
handle horchata (basically a liquid rice pudding -- totally pleasant
and unchallenging). So I wouldn't assume durian tastes bad based on
AZ's reaction to it. Anthony Bourdain loves durian -- though he
admits you shouldn't expect to be making out after ingesting it.

I think Zimmern's tastes are pretty standard American tastes. His
supposed "love" of "bizarre foods" is just a schtick. If you look at
what he gorges on, it's usually something any American would eat.
Conversely, watch closely when he's "eating" something weird; he will
often take a *tiny* portion of it, and sometimes I think he's not
trying the item at all.

On Aug 27, 6:11 pm, "Dee Dee" > wrote:
> "pavane" > wrote in message
>
> ...
>
> >> Alton obviously has never eaten a durian. It is the only food I have
> >> ever seen gag Andrew Zimmern.
>
> > He didn't do too well with the stinky tofu or the
> > preserved meat in fat...but what a constitution
> > he must have!
>
> > pavane
>
> I believe he could tolerate the first stinky tofu, but that last BLACK batch
> was horrific. No matter what, I'd have to give it a passs.

Why would anyone want to eat something that their sense of smell found
objectionable?
Perhaps if you're being paid to do so.

> Dee Dee

--Bryan

On Aug 27, 6:47 pm, Kyle > wrote:
> On Aug 27, 12:20 pm, raymond > wrote:
>
> > On Mon, 27 Aug 2007 05:21:36 -0700, Bobo Bonobo® >
> > wrote:
>
> > >1. "Alton: There are no bad foods, only bad food habits..."
>
> > Alton obviously has never eaten a durian. It is the only food I have
> > ever seen gag Andrew Zimmern.
>
> Zimmern had a lot of trouble with yakitori in Japan, and Thai sausages
> -- accessible stuff which most foodies would love. Zimmern couldn't
> handle horchata (basically a liquid rice pudding -- totally pleasant
> and unchallenging). So I wouldn't assume durian tastes bad based on
> AZ's reaction to it. Anthony Bourdain loves durian -- though he
> admits you shouldn't expect to be making out after ingesting it.
>
> I think Zimmern's tastes are pretty standard American tastes. His
> supposed "love" of "bizarre foods" is just a schtick. If you look at
> what he gorges on, it's usually something any American would eat.
> Conversely, watch closely when he's "eating" something weird; he will
> often take a *tiny* portion of it, and sometimes I think he's not
> trying the item at all.

Of course it's a schtick. It's like watching the losers on Jerry
Springer, or the misfits on Cops. I used to (a few years ago) turn on
Fear Factor for the middle stunt, which often involved hotties eating
really gross stuff like cockroaches.
Perhaps it's a twisted sort of prurience that is de-sexualized, if
that makes any sense

--Bryan

On Aug 27, 9:04 pm, Bobo Bonobo® > wrote:
> On Aug 27, 6:47 pm, Kyle > wrote:
>
>
>
>
>
> > On Aug 27, 12:20 pm, raymond > wrote:
>
> > > On Mon, 27 Aug 2007 05:21:36 -0700, Bobo Bonobo® >
> > > wrote:
>
> > > >1. "Alton: There are no bad foods, only bad food habits..."
>
> > > Alton obviously has never eaten a durian. It is the only food I have
> > > ever seen gag Andrew Zimmern.
>
> > Zimmern had a lot of trouble with yakitori in Japan, and Thai sausages
> > -- accessible stuff which most foodies would love. Zimmern couldn't
> > handle horchata (basically a liquid rice pudding -- totally pleasant
> > and unchallenging). So I wouldn't assume durian tastes bad based on
> > AZ's reaction to it. Anthony Bourdain loves durian -- though he
> > admits you shouldn't expect to be making out after ingesting it.
>
> > I think Zimmern's tastes are pretty standard American tastes. His
> > supposed "love" of "bizarre foods" is just a schtick. If you look at
> > what he gorges on, it's usually something any American would eat.
> > Conversely, watch closely when he's "eating" something weird; he will
> > often take a *tiny* portion of it, and sometimes I think he's not
> > trying the item at all.
>
> Of course it's a schtick. It's like watching the losers on Jerry
> Springer, or the misfits on Cops. I used to (a few years ago) turn on
> Fear Factor for the middle stunt, which often involved hotties eating
> really gross stuff like cockroaches.
> Perhaps it's a twisted sort of prurience that is de-sexualized, if
> that makes any sense

Well, I don't dislike Zimmern or consider him pathetic and repugnant
like many of the personalities one encounters on the shows you
mention. I just think his palate is a lot less brave than he lets
on.

AZ's Gulf Coast show is on right now. He's stuffing himself with
turducken (chicken, duck, and turkey wrapped up and cooked together)
and pork sausage. Bizarre foods?

On Aug 27, 7:23 pm, Kyle > wrote:
> On Aug 27, 9:04 pm, Bobo Bonobo® > wrote:
>
>
>
> > On Aug 27, 6:47 pm, Kyle > wrote:
>
> > > On Aug 27, 12:20 pm, raymond > wrote:
>
> > > > On Mon, 27 Aug 2007 05:21:36 -0700, Bobo Bonobo® >
> > > > wrote:
>
> > > > >1. "Alton: There are no bad foods, only bad food habits..."
>
> > > > Alton obviously has never eaten a durian. It is the only food I have
> > > > ever seen gag Andrew Zimmern.
>
> > > Zimmern had a lot of trouble with yakitori in Japan, and Thai sausages
> > > -- accessible stuff which most foodies would love. Zimmern couldn't
> > > handle horchata (basically a liquid rice pudding -- totally pleasant
> > > and unchallenging). So I wouldn't assume durian tastes bad based on
> > > AZ's reaction to it. Anthony Bourdain loves durian -- though he
> > > admits you shouldn't expect to be making out after ingesting it.
>
> > > I think Zimmern's tastes are pretty standard American tastes. His
> > > supposed "love" of "bizarre foods" is just a schtick. If you look at
> > > what he gorges on, it's usually something any American would eat.
> > > Conversely, watch closely when he's "eating" something weird; he will
> > > often take a *tiny* portion of it, and sometimes I think he's not
> > > trying the item at all.
>
> > Of course it's a schtick. It's like watching the losers on Jerry
> > Springer, or the misfits on Cops. I used to (a few years ago) turn on
> > Fear Factor for the middle stunt, which often involved hotties eating
> > really gross stuff like cockroaches.
> > Perhaps it's a twisted sort of prurience that is de-sexualized, if
> > that makes any sense
>
> Well, I don't dislike Zimmern or consider him pathetic and repugnant
> like many of the personalities one encounters on the shows you
> mention. I just think his palate is a lot less brave than he lets
> on.
>
> AZ's Gulf Coast show is on right now. He's stuffing himself with
> turducken (chicken, duck, and turkey wrapped up and cooked together)
> and pork sausage. Bizarre foods?

They talk about turducken every year on NPR. Seems like a lot of
hassle to go through. I like my Thanksgiving very traditional, minus
the crappy stuff like green bean casserole made with condensed
mushroom soup and those horrifying canned fried onions.
I know that nothing's static, but freshly made mashed potatoes, gravy,
dressing...
Extended family and wonderful food are a joy to me. Get creative the
other 364 days.

--Bryan