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The article is about the author and two chefs trying a series of different configurations of water volume and heat to try and find out what is traditional and w
by ja2ke 18y ago
The article is about the author and two chefs trying a series of different configurations of water volume and heat to try and find out what is traditional and what is the actual breaking point for making it not taste as good or be too much work.
- mindslight 18y agoThe submitted link points to a one sentence blurb, and I figured it was just a lead-in to an environmental fluff piece. I suppose if it contains hard data, I'll go through the "nytimes hassle". (thanks)
- showerst 18y agoAlthough I personally consider nytimes one of the few info sites really worth registering for, you might try http://www.bugmenot.com http://www.bugmenot.com if you feel otherwise, they usually have working links for just about any free site.
- jrp 18y agoI never get these registration hassles people mention. Does the NYT not ask for registration coming from, say, the UK?
- electromagnetic 18y agoI used to get them often and frequent and I used to live in the UK. I'm currently in Canada and in the past couple of months I've noticed the NYT is no longer a humongous pain in the ass and I haven't been asked once to register. Perhaps they have stopped requesting sign-ups from international users.