Alex

Well, foo. I see that here, too, so it's not one of those individualized pricing things.

Duke's mayo is $4.20 for 48 oz at Amazon. No indication how long it'll be on sale.

It certainly looks like fat. If there wasn't much skin attached to the bones, I'm wondering if it could somehow have leached out of the marrow.

Despite the purple prose, I drank a glass of this last night, and probably will again tonight:

I've had an account for decades; chromedome is correct about the absence of spam.

Full story here (no paywall)

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?