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Recent Comments:
Horse slaughter: the meat of the matter now that Congress has lifted controversial ban {Gadling}
Dec 6th 2011 10:35AM Just a quick fact check. You say "... millions of dogs and cats that are euthanized daily in the U.S." The number of companion animals (mainly cats and dogs) that are euthanized in the U.S. is actually 3-4 million per year, not per day:
http://www.aspca.org/about-us/faq/pet-statistics.aspx
Suya: the next kebab? {Gadling}
Oct 14th 2011 1:46PM Sean, you're words, "I've never liked kebab, which in most places is unhealthy and more than a little nasty...". Had you specifically mentioned Doner Kebab, I wouldn't have had an issue. However, you used the generic "kebab" along with "most places", which is misleading. There are plenty of cultures where kebab is a simply prepared grilled meat - it's neither nasty nor any more healthy/unhealthy than Suya. That was my point.
Suya: the next kebab? {Gadling}
Oct 14th 2011 12:04PM Two things. Suya IS a type of kebab and it's generally no more/less healthy than any other type of kebab. If you're going to make claims regarding how "healthy" a particular food is, back them up otherwise it's just your (in this case wrong) opinion.
Travel advisory - beware of "forced shopping" in Hong Kong {Gadling}
Jul 19th 2010 3:50PM I've found this practice to be prevalent with various tours in South Korea as well.
Win a trip to Bangkok from Gadling and lebua! {Gadling}
Feb 19th 2010 5:02PM Thailand, here I come ;-)
Engadget's recession antidote: win a Sonos Multi-Room Music System Bundle 150 {Engadget}
Apr 29th 2009 5:26PM Odds are good...
Philadelphia water ice {Slashfood}
Jun 14th 2008 12:19PM Water Ice is one of the things I missed most when I moved out to Phoenix. Luckily, we now have a local shop that sells it. The couple that runs the place is from Jersey. It's open year round,unlike most of the places back east, so I have to wonder how long they'll be able to last. In the meantime, I'm taking full advantage.
Five steps to cooking great steak {Slashfood}
Jun 5th 2008 9:08AM I've been using the Cooks Illustrated method for the past year now, and I don't think I'll ever go back. I've used it now with both a pan-fried finish as well as a grill finish and it's beyond perfect every single time.
http://www.brooks-bilson.com/blogs/food_bar/index.cfm/2008/2/18/How-to-Cook-the-Perfect-Steak
How to avoid getting sick after flying {Gadling}
May 12th 2008 12:14PM I agree 100%, although I use a neti pot and make my own saline using 8oz of warm water and 1/4 tsp of non-iodized salt. It's much cheaper than the commercial solutions and I think a bit gentler to let the water flow vs. squeezing it through.
I find that the neti also makes night-time breathing much easier for those that suffer from seasonal allergies.
Artichoke season {Slashfood}
Apr 17th 2008 10:01AM I like them simple: steam and serve with hollandaise sauce for dipping the leaves as you peel them away. I even have special artichoke plates just for the purpose.
