AdamH

Cool in principle. It's not perfect (i.e. it's not giving me the absolute shortest trip or the choice of it) but cool all the same on such a huge scale.

Huevos Rancheros? More work than you might want on a weekday morning but it remains one of my favorite breakfasts. Why don't you steam some Dim Sum? Easy, fast and delicious.

Hilary won't be VP.

Good imagery, bad website link, bad terminology calling it "waterboarding" because it does indeed sound like wakeboarding.

We (the people) love these images in part because of Schadenfreude, and in part because we all have Freudian fantasies of rape and sexual abuse.

Based on the volume of responses in this thread, no. I just thought that now that Phish may be reuniting that this contest may re-open.

There seems to be an influx of korean/japanese restaurants (that's an "and" not on "or). There's two opening in chinatown, and there's a bunch already open. I guess sushi is hotly contested as a japanese invention, the way multiple middle eastern cultures lay claim to falafel and to baklava.

Still the best band ever?

Yeah I hate that chick but her glazed bacon looked excellent. I will start a Top Chef thread now

Seriously, you people want Phish to come back?

In the bumbum.

Great news. I believe he will take the presidency.

I've been watching Top Chef and picked up a new bacon technique. Layering it between parchment paper(as in the picture above) with a lyaer on top, and every so often pressing it flat as it cooks. I usually cook it on a sheet int he oven but not between parchment paper, apparently it helps make the bacon...straighter?

Touristy as it is the London Eye is good times: http://www.londoneye.com/

The arrondissements further out are an interesting contrast to 1er and 2eme. Can't remember which one has all the flea markets but I had alot of fun out there. I liked Montmartre as well, the mount itself not as much as the neighbourhood and the delicious restaurants there.

This is pretty good too (includes vids): http://foodwishes.blogspot.com/2007/02/homemade-pizza-in-3-acts.html

Of course now I can't find a copy of it online. This is very close though. I'll check my book at home and seeif it differs: * Sponge: 7g or 2 1/2 tsps instant dry yeast, 3 cups lukewarm water, 4 Tbps olive oil, 4 1/2 cups unbleached/bread flour (Must be King Arthur brand if in America) * 4 cups unbleached/bread flour (not more than 4 1/2 cups), 5 tsps salt Direction: 1. In a large mixing bowl, well combine everything from Sponge's section with a mixing spoon. Cover, and let it ferment until more than double in volume. 2. Combine the sponge with the flour and salt ... if your dough needs water more likely because you didn't let the sponge ferment enough, anyway, add water. Knead until the dough smooth and elastic. Let it rise in 85F room until it double in volume. Divide it into six (or seven) portions. Use your hand (no rolling pin!) to stretch the dough to your desire thickness, add topping(s), and bake in 475F oven (preheat for half an hour at least with a baking stone in) until it turns golden brown. 3. The dough can be frozen... from step 2, after finishing the kneading, wrap well, freeze. When you want to use it, thaw (covered) and let it rise according to the spec.

hah. I deserve that. Once in a while I'll eat a PC Decadent chocolate chip cookie.

Ok, Here's a useful video on making dashi: http://www.videojug.com/film/how-to-make-dashi Kombu = the kelp she calls for. You can get it in Chinatown and at Arum (Bank and Catherine street). Once you make dashi and heat it to a simmer, I usually add the cubed tofu/wakame/whatever else you want and let that heat through. Add your Miso paste to this stock and take it off the heat. Or ladle some of the hot broth off to dissolve the paste and pour it back into the pot off the heat. Yes, it's a tonne of work for a bowl of soup but nothing too complicated.

Commercial cookies? Barf. Hey why not start a thread on "favorite commercially processed method of suicide?" while you're at it.

Great looking pizza mike - where was the dough from? I'm a freak about homemade pizza but I haven't made much of it lately because it's been so warm out. I do use a pizza stone and the dough recipe I use comes from this book: It's a more complicated recipe than the usual. In short, you make a "sponge" with flour, water and yeast, and cover it to rest for about 12 hours. When you pull the plastic off it will be very shiny and bubbly and batter-like, you then "feed the bitch" as they say by adding a few more cups of flour and letting that rest for 12 more hours. This type of dough is dense, chewy and perfect for thin crust. It's the most flavourful dough recipe I've tried if that's the style you like...and it's so strong you can roll it thin enough to see your hand through it and it still holds up on the pizza stone. I can try and post this one if anyone wants to try it.

I got a best man gift Saturday of a bottle of Glenlivet. I'll have to give it a try and see what it's like.

Related question: do Macs need to be defragged? If so, how do you do it?

[snobbery on] I'm a traditionalist with miso soup, and your ingredients, while good, are not traditional (I know that comes off as snobbish but I accept that). 1. You used dashi powder instead of bonito flakes. 2. You do not have kombu simmered in your stock beforehand 3. As Ms Zimmy says you do not add the miso paste directly. rather, you ladle off some of the boiling stock and dissolve the paste, and add it separately tosering bowls. [snobbery off]

Not sure what you're driving AD but you should be getting more than 3-4 years out of your tires in most cases. My Corolla's tires are about ready for a change but they're also 7 years old. Anyway have you checked out Frisby Tire Co at Preston and Somerset? Very unlikely that they'd be the cheapest option but they have a good selection and they probably do good work (though I don't have direct experience with them). There's also an Active Green and Ross on Bank Street South near Rideau bakery.