Alex

You mean you don't dehydrate, grind, roll, and smoke them?

Perhaps the cottage cheese in the mixture calls for a longer cooking time, also that it's in a covered cooking mold. I've even forgotten to do the pressure release after ten minutes and the bites still turned out just fine.

Egg bites made in the Instant Pot. I also use local "farm eggs." My go-to is bacon + spinach + Jarlsberg. I'm due for another batch after I pick up some cottage cheese tomorrow.

This thread, maybe?

If that's real and not digitally altered, that's a classic. On a related note, Ms Alex once had a student who wrote about taking up dog breading as a hobby. (We have an extensive collection of amusing typos from our students over the years. Other food-related ones include a student who liked crap cakes, and another who liked porn & beans.)

Thank you. Unfortunately, all four choices are out of stock at my local store. Not that I would have bought the lavender coconut variety or even the chai.

From Culinary Historians of Chicago: Go to Zoom meeting

Here's some high-end hamantaschen ($40/doz + shipping) from Zingerman's. I've never had them, so I can't testify one way or the other, but their rugelach is excellent.

There's a fascinating article about yaupon tea in today's online BBC News. The American Yaupon Association I had not a clue that this existed. Has anyone here had yaupon tea? I've bookmarked six purveyors, so I plan to do some comparison research—and probably some shopping.

Given your choices, I'm guessing you're not in the US.

Speaking of French green lentils, here's a recipe I've bookmarked but haven't tried yet (but I will soon): Puy lentils with pork and prunes

Thanks for the bump. Vernick and/or Vernick Fish are on our short list for a trip to Philly later this year, virus(s) willing.

This one, from Melissa Clark, using red lentils. This one, from Moosewood, using brown lentils.

Has anyone provided a definitive answer to the manufacturer's name? It looks like "Gizen" to me, but I strongly suspect that's not correct. The gadget looks to me like an adjustable grater.

Tonight, with shrimp and andouille gumbo, is Michigan's own Green Bird Dry Riesling.