Alex
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Posts posted by Alex
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14 hours ago, Darienne said:
Placed a hold on it at the local city library immediately.
Ditto
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I have family in Philly and get there regularly. My reaction pretty much matched those above. Allow me to add Vedge and My Loup to gfweb's list.
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I worried that Michelin, while good for bringing more tourist dollars and recognition to the city, would be bad for fostering some of the very qualities that already make Philadelphia one of the most innovative and high-quality dining cities in the country.
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The three Philly restaurants that were awarded stars are all deserving, but I believe there are so many oversights, especially on the creativity and innovation front. Reviewing the reviewers, I don’t think they deserve a star.
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Within the city boundaries, Emmett, Fork, Vernick Fish, Ogawa, Rice and Sambal, Elwood, Alice, Fiore, a.kitchen, Perla, Bastia, Blue Corn, Little Fish, Mawn, Lacroix and Le Virtu all stand out to me as places that embody the creative energy of Philly’s dining scene and should be at least recommended.
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The three recommended cheesesteak places – Dalessandro’s, Del Rossi’s and Angelo’s – are arguably fine, but it’s a tourist stereotype to include so many.
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There was a ceramicist in Dearborn, just outside Detroit, whose work I really liked. We still have many of her pieces, from a tiny vase to a huge serving platter. Most of what we have dates from the mid-80s to 2000.
Here's a large mug (on the R), accompanied by another favorite, which reminded me of one C. Sapidus posted. (The mugs aren't tilted; I am.
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Here's the large serving platter. She also did one like this but with a nesting place in the center for a bowl holding chip dip.
And here's a set of serving bowls plus a spoon rest.
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1 hour ago, Smithy said:
I'm just now getting my Christmas dishes and decorations out, but today my coffee is in one of those Waechtersbach mugs
We have that one, too -- along with four other plain red Waechtersbach mugs, two of which are so old they were made in West Germany.
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45 minutes ago, Smithy said:
The oldest mug in my collection is this beauty from Taylor & Ng.
Hey, I also used to have a Taylor & Ng mug (or maybe two or three)! I wish I still did—even though for the life of me I can't remember which ones.
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As much as I like cats (most of them, anyway), I'm unpleasantly allergic, and Ms Alex has been very kind about not insisting we get one. (When we met, Katie the Cross-Eyed Kitty was her companion.) We also both like dogs (ditto), but neither of us is willing to dog-walk no matter what our Michigan weather throws at us. However, we've compensated by collecting, and being given, a menagerie of stuffed and otherwise inanimate animals—including some of our very favorite mugs. So, before I post the pics, I'll ask: What are your favorite mugs? (Photos, please, if you can.) Is there a story, even a short one, behind any of them?
Weird Kitty and Silent Kitty
Atomic Kitty and Jiji (from Kiki's Delivery Service)
Wistful Kitty
So they don't get bored, they can chase birds and fish.
Action Kitty, Pusheen, and Hello Kitty (yes, I know she's a little girl) approve
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A further reply:
QuoteOther than AquaChile, here are a couple of our other main supplier of our Chilean salmon. [I've simplified the URLs.]Patagonia Sea FarmsBluGlacier-
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9 hours ago, Alex said:
I also read this today. I promptly sent a message to our local fish and seafood wholesaler; they supply our major supermarkets:
Their marketing manager promptly replied:
I then replied with the URL from the Guardian, and asked:
That was about 1:30 this afternoon. No response yet.
He replied this morning:
QuoteThank you for sharing this information about the Chilean fisheries. We understand your concerns regarding working conditions and the broader issues surrounding salmon farming. While I don’t currently have detailed information on the specific companies and farms supplying our Chilean salmon, I will be looking into this further. I want to assure you that sourcing high-quality fish is a priority for us, and that includes not only the product itself but also the farming practices behind it.
The Monterey Bay Aquarium is a nonprofit organization dedicated to ocean conservation, and one of its key initiatives focuses on reducing antibiotic use in Chilean farmed salmon—the Chilean Salmon Antibiotic Reduction Program (CSARP). More information about this project can be found here: https://www.seafoodwatch.org/our-projects/farmed-salmon-in-chile. Several producers are actively participating, including Cooke and Camanchaca, both of whom are among our primary Chilean salmon suppliers.
That said, we recognize the importance of gaining a deeper understanding of the farming practices used by the companies we partner with. I will be reaching out to our buying team to gather additional information and ensure we are aligned with responsible and sustainable sourcing standards.
I sent an appreciative reply.
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I also read this today. I promptly sent a message to our local fish and seafood wholesaler; they supply our major supermarkets:
QuoteI have a salmon-related question. I know about Verlasso salmon -- they do a good job of marketing their product -- but I was wondering about the other Chilean salmon you carry. Might you be able to tell me the farm or farms you source them from -- or if not, the name of the company you buy them from? Thank you.
Their marketing manager promptly replied:
QuoteThank you for reaching out to us regarding the Chilean salmon we purchase. We do purchase from various suppliers, but one that we use quite frequently is the parent company of Verlasso, called AquaChile. They sell other Chilean salmon that isn't under their Verlasso brand.
Here is their website: https://en.aquachile.com/quienes-somos/
I then replied with the URL from the Guardian, and asked:
QuoteDo you have any information about how the non-Verlasso fisheries are managed and what the working conditions are like?
That was about 1:30 this afternoon. No response yet.
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FWIW, here's the Washington Post's top 14 cookbooks of 2025.
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$6 at the Little Italy Mercato in San Diego
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Welcome, Michael. As you can see, we're only a few hours' drive from Chicago. It's been a long, long time since we've had actively participating members from there. I think a couple of them are still active on LTH.
We used to have "Heartland Gatherings" that members would host and/or coordinate. They were in Grand Rapids, Ann Arbor multiple times, Chicago/Evanston, Cleveland, and Kansas City. Please forgive me if I've forgotten any. Just to give you an idea of what they were like, here's the eG forum about the Chicago gathering. And if you're up for it, you could read all 33 pages of the planning forum.
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At that price, I decided to take one for the team. It was, shall we say, interesting -- although I picked up more funky herbal notes than the WE reviewer noted. It paired surprisingly well with a Niman Ranch apple-gouda sausage. Also, I felt buzzed after only about 5 ounces, which led me to accurately predict that it was 15% alcohol. I'll stay out of that issue for now.
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On 11/12/2025 at 1:22 PM, gulfporter said:
I'm a sucker for funny names.
I sent this to friends in Massachusetts who have six sheep.
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This will be with good friends of ours. We've been making dinners back and forth for 35 years. "BYO" = Build Your Own. The first two wines are from Michigan.
BYO BliS char roe, Terra potato chips, crème fraîche + sour cream
2 Lads Sparkling Rosé 2020
Alaskan coho salmon sous vide, lemon dry brine
Carnaroli risotto with butternut squash and sage
Brussels sprouts à la plancha
Bluestone Chardonnay Reserve 2023
Pear-caramel ice cream
Bayley Hazen Blue (+ a little sour cream) on challah croutons
Cockburn’s 20 Year Tawny Port
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From Nextdoor, an odd question indeed:
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Today's A.Word.A.Day:
opsomania
PRONUNCIATION:(op-so-MAY-nee-uh)MEANING:noun: An excessive longing for a particular food.ETYMOLOGY:From Greek opson (delicacies) + - mania (excessive enthusiasm). Earliest documented use: 1857.-
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12 hours ago, JoNorvelleWalker said:
It's $7.49 at the moment.
Well, foo. I see that here, too, so it's not one of those individualized pricing things.
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Duke's mayo is $4.20 for 48 oz at Amazon. No indication how long it'll be on sale.
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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.
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Despite the purple prose, I drank a glass of this last night, and probably will again tonight:
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6 minutes ago, chromedome said:
May be of interest to those of us who keep an eye on nutrition. It's a review of a new book, by a fellow nutrition researcher (who's personally familiar with the authors, and has co-published with one). There are some key points of disagreement, of course, because it's that kind of a field. This is on the Medscape site, so you'll need to set up a free account to read it, but I can attest personally that they aren't interested in flooding your inbox with spam.
https://www.medscape.com/viewarticle/what-we-know-and-dont-know-about-nutrition-and-health-2025a1000qfaEdited to add eG-friendly Amazon link to the book itself, because duh... (eG-friendly Amazon.com link)
I've had an account for decades; chromedome is correct about the absence of spam.
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Full story here (no paywall)
QuoteThe biggest change during my run? Technology and social media. Everyone truly is a critic now, and critics get reviewed along with everything else.
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Are you an opsomaniac?
in Food Traditions & Culture
Posted
Today's word is...
Collins online defines it as "a person with an extreme enthusiasm for a particular food."
The online OED requires a subscription.