Comments on: The Spirit of Radio http://www.cookingissues.com/2010/07/12/the-spirit-of-radio/ The French Culinary Institute's Tech'N Stuff Blog Mon, 17 Oct 2011 18:22:22 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: seriousdarious http://www.cookingissues.com/2010/07/12/the-spirit-of-radio/#comment-6760 seriousdarious Fri, 20 Aug 2010 20:08:27 +0000 http://www.cookingissues.com/?p=4339#comment-6760 Looks like that's working. Thanks! Looks like that’s working. Thanks!

]]> By: ChefScott http://www.cookingissues.com/2010/07/12/the-spirit-of-radio/#comment-6037 ChefScott Sat, 31 Jul 2010 14:47:18 +0000 http://www.cookingissues.com/?p=4339#comment-6037 Like the Rush reference! Like the Rush reference!

]]> By: davearnold http://www.cookingissues.com/2010/07/12/the-spirit-of-radio/#comment-5857 davearnold Thu, 22 Jul 2010 01:09:34 +0000 http://www.cookingissues.com/?p=4339#comment-5857 Shoot. Have you tried from Itunes? Shoot. Have you tried from Itunes?

]]> By: seriousdarious http://www.cookingissues.com/2010/07/12/the-spirit-of-radio/#comment-5854 seriousdarious Wed, 21 Jul 2010 16:35:33 +0000 http://www.cookingissues.com/?p=4339#comment-5854 Help! Every time I click the link for the radio show podcasts my FireFox crashes. Help! Every time I click the link for the radio show podcasts my FireFox crashes.

]]> By: nastassiar8se http://www.cookingissues.com/2010/07/12/the-spirit-of-radio/#comment-5825 nastassiar8se Tue, 20 Jul 2010 02:24:30 +0000 http://www.cookingissues.com/?p=4339#comment-5825 Free pork! And all of your cooking/mixology questions answered! You can go back to sleep after you call in. Free pork! And all of your cooking/mixology questions answered! You can go back to sleep after you call in.

]]> By: nastassiar8se http://www.cookingissues.com/2010/07/12/the-spirit-of-radio/#comment-5824 nastassiar8se Tue, 20 Jul 2010 02:23:43 +0000 http://www.cookingissues.com/?p=4339#comment-5824 Hi Mike, Yes! Plese call the radio tomorrow. Pork and other goodies still stand for Canadians. Look forward to hearing from you. Nastassia Hi Mike,

Yes! Plese call the radio tomorrow. Pork and other goodies still stand for Canadians. Look forward to hearing from you.

Nastassia

]]> By: John F http://www.cookingissues.com/2010/07/12/the-spirit-of-radio/#comment-5820 John F Mon, 19 Jul 2010 13:57:56 +0000 http://www.cookingissues.com/?p=4339#comment-5820 Enjoyed the podcast. Thank you all. The response to the person who called with the question and comments relating to vacuum were quiet interesting. Looking forward to the vacuum chapter in the primer. The mechanics and chemistry going on in the vacuuming phase are thought provocative to me. Vacuum on the bag, mechanically is the same as external pressure on the bag. The working range is from equilibrium to 1 atmosphere of external pressure. At the same time the individual vapor pressures of the components of the object come into the picture. Also, during a heating cycle for those objects being cooked the applied external pressure likely dissipates as the vapor pressure inside the bag increases. Sorry for the rambling but just wanted to let you know that there are those of us out here that find this a fascinating topic. Thank you for all the good work that you do and for sharing in the blog and now the podcast. Enjoyed the podcast. Thank you all. The response to the person who called with the question and comments relating to vacuum were quiet interesting. Looking forward to the vacuum chapter in the primer. The mechanics and chemistry going on in the vacuuming phase are thought provocative to me. Vacuum on the bag, mechanically is the same as external pressure on the bag. The working range is from equilibrium to 1 atmosphere of external pressure. At the same time the individual vapor pressures of the components of the object come into the picture. Also, during a heating cycle for those objects being cooked the applied external pressure likely dissipates as the vapor pressure inside the bag increases.

Sorry for the rambling but just wanted to let you know that there are those of us out here that find this a fascinating topic.

Thank you for all the good work that you do and for sharing in the blog and now the podcast.

]]> By: Mike http://www.cookingissues.com/2010/07/12/the-spirit-of-radio/#comment-5804 Mike Fri, 16 Jul 2010 20:23:54 +0000 http://www.cookingissues.com/?p=4339#comment-5804 I’m calling in next week, is there still free pork and do i still get it if i live in Canada? If I hold out longer does the free stuff get better? Besides my vacuum pastrami didn’t work! Need more help! I’m calling in next week, is there still free pork and do i still get it if i live in Canada? If I hold out longer does the free stuff get better? Besides my vacuum pastrami didn’t work! Need more help!

]]> By: Ian McCarthy http://www.cookingissues.com/2010/07/12/the-spirit-of-radio/#comment-5800 Ian McCarthy Fri, 16 Jul 2010 03:17:53 +0000 http://www.cookingissues.com/?p=4339#comment-5800 Noon? You are ostracizing the sought-after west-coast bartender market-share. I promise to try harder next week. Noon?

You are ostracizing the sought-after west-coast bartender market-share.

I promise to try harder next week.

]]> By: Marc P http://www.cookingissues.com/2010/07/12/the-spirit-of-radio/#comment-5788 Marc P Wed, 14 Jul 2010 03:05:52 +0000 http://www.cookingissues.com/?p=4339#comment-5788 I can't believe nobody called in. Free pork! I was in class when you guys were live. Maybe I can think of something neat to ask if you guys are doing delicious pork prizes next week. I can’t believe nobody called in. Free pork! I was in class when you guys were live.

Maybe I can think of something neat to ask if you guys are doing delicious pork prizes next week.

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