Alex

Oster French Door Countertop Oven

Definitely no mayo -- I don't use it on its own in sandwiches anyway. I'd consider a little bit of Dijon mustard or, even better, some fig jam.

In the not-too distant future I'm planning to make a sandwich that will be wrapped securely but kept at room temperature for probably between four and six hours. I'm wondering if there are any sliced cured meats that would keep safely for that long. I'm thinking maybe proscuitto or serrano. I know that a hard cheese like manchego should keep, but what about a soft cheese like brie?

Perfect cacio e pepe, decoded: an Ig Nobel prize-winning research study. Here's the original journal article. From the original article:

For a sweet red, Lustau is good and widely available. I'm also a big fan of Contratto. I very seldom used a dry white, but when I did, I used Dolin.

It's coming tomorrow. Run! Run away as fast as you can, while there's still time.

I got excited for a moment there. I thought, "If I eat that shrimp, I could become a mobile atomic clock!" But alas, the clock uses cesium-133, not 137.

This actually raises an interesting question. If all of a sudden (or even not so suddenly) you had a continuing supply of lots and lots of money, would it change your eating habits? Would you opt for Wagyu whenever you felt like it? Would you indulge in Caspian caviar? Would you choose wild king salmon instead of farmed sockeye? Jeni's instead of Breyers ice cream? Brunello instead of Chianti? Or would you just buy thicker bologna and call it good?

"Frugal NC lottery winner has lofty plan with newfound cash — buy thicker bologna" The whole story

They're for sale here, too, at our nearby supermarket. They're certified by the Hatch Chile Association, therefore grown in the Hatch Valley in New Mexico.

Then there's this book.

How many books? About how much does each one weigh?

About ten years ago I bought two dozen plain bone china spoons, about 5½"/14 cm long, made by Xiahe Porcelain, from their Sam & Squito line. I like using them as serving pieces for one-bite items.

'Tis indeed more work, but a noticeable improvement over the previous recipe I was using -- the one from Joy of Cooking, iirc. I don't know if the ATK recipe is the same as the one in Cook's Illustrated, but I suspect it is. I've adapted it to be gluten-free.