Comments on: Counterparties http://blogs.reuters.com/felix-salmon/2011/02/10/counterparties-300/ A slice of lime in the soda Sun, 26 Oct 2014 19:05:02 +0000 hourly 1 http://wordpress.org/?v=4.2.5 By: ckbryant http://blogs.reuters.com/felix-salmon/2011/02/10/counterparties-300/comment-page-1/#comment-23875 Thu, 10 Feb 2011 15:39:20 +0000 http://blogs.reuters.com/felix-salmon/?p=7245#comment-23875 Regarding cast iron, I own as much of it as the structural members of my kitchen will support. It’s really fantastic, and it’s especially wonderful that you can out-snob the snobbiest All-Clad or Calphalon aficionado with a twelve-dollar lump of metal from rural Tennessee.

But searing does not, in fact, “seal in the juices,” and one gets tired of hearing that. It just makes a crazy-delicious crust on the seared surface. Searing doesn’t make meat waterproof–if anything, searing makes meat _dryer_ than cooking at low temperatures. If seared food is any juicier, it is beacuse the high temperature shortened the cooking time, not because the crust is magic. Just as an ice tray of very hot water just _might_ freeze faster on account of evaporation carrying off enough of the water to make up for the higher starting temperature.

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By: SGKingsley http://blogs.reuters.com/felix-salmon/2011/02/10/counterparties-300/comment-page-1/#comment-23874 Thu, 10 Feb 2011 11:31:15 +0000 http://blogs.reuters.com/felix-salmon/?p=7245#comment-23874 Felix, your thoughts on the proposed Toronto and London stock exchange merger? It would be rather appreciated.

Thanks a lot.

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