Alex

I'll be taking a one-week solo trip to Barcelona next month, so I'm looking for recommendations that could help me either trim or reinforce my already too-long short list. I'll be staying in Dreta de L'Eixample, within a 2 km walk to an astounding variety of of restaurants and markets. The subway and train also are options, but I'd prefer to walk. Moltes grácies.

The only one I could speak to semi-directly is Succotash; I've been only to the one in DC. Still, it's well-rated and it's right in National Harbor. You also have good options in nearby Alexandria if you're willing to drive (not sure about the parking situation, but you'd probably have to pay) or, even better (but more expensive), take the ferry from the Harbor to Old Town, then walk or hop on the trolley. I'd recommend Nasime or Vermillion. There's also the venerable Taverna Cretekou, but I've never been there. And if you get to Alexandria early, you can visit the Torpedo Factory Arts Center (it closes at 6), which is right by the ferry landing.

You're undoubtedly are deserving of the award. And when you do, we'll put together an eG delegation in Chicago to cheer you on.

I looked at the website, and it sounded like a great idea. Unfortunately, most of the reviews of the app said that it was extremely buggy, and that it continually pestered the user for a paid upgrade. It sounds like your experience has been different.

I don't have that information per se, but two places come to mind that might be able to provide you with leads: Kitchen Arts & Letters (a bookstore in New York City) and the Janice Bluestein Longone Culinary Archive at the University of Michigan.

That's great! I'd love to know whether it's genuine or photohopped.

Tonight we tried a Rao's frozen pizza. Not bad, not great. On the back of the box, the instructions specified, "Remove pizza from plastic wrap and remove cardboard." I suppose some folks need to be told that. It continued, "...Bake for 16-18 minutes, or until the cheese is fully melted. Pizza will be hot." Ah, thank you, legal team.

Not much here in Michigan. My nearby supermarket was briefly out of celery and was running short on mushrooms, but that's about it, at least as far as I saw. The market was indeed more crowded than usual pre-storm, but it didn't look like there was a major run on any products. We're pretty blasé up here about big storms. A pandemic, on the other hand...

Welcome to eGullet. It sounds like you'll be right at home here. Might your screen name relate to Toonces the Driving Cat?

For this medical context, I also agree. Disambiguation is good.

That reminded me of this:

Here's a really good gluten-free recipe; just omit the frosting. I use Bob's Red Mill 1:1 flour, which already contains xanthan gum. https://theloopywhisk.com/2023/03/19/easy-gluten-free-carrot-cake/

Yes, that's what @liuzhou wrote earlier today -- and I concurred. So now we're three. Does that constitute a quorum?

Yes, this. "De-solidified" would be more fun, though.

I know "melty" has been in use since 1899, per Merriam-Webster, but reading "melty cheese" makes my eyeballs hurt.

I just ran across this article in the Washington Post, from nearly three years ago, about a restaurant in the DC area that specializes in luosifen. The chef-owner is a native of Liuzhou. And here's the restaurant, Yanzi Noodle, now in a new location in Fairfax, Virginia, also near DC.

Here you go. In the picture, it looks like kalamatas, but I'm sure any good black olive would do.

Good timing! I was just reading through a lovely book I borrowed from the library, Italy by Ingredient (eG-friendly Amazon.com link), by Viola Buitoni, which includes a chapter about farro. I learned that it can be processed in three ways: integrale (whole grain), semiperlato (semi-pearled), and perlato (pearled, with the bran completely removed). She also offers six recipes: Summer faro salad Farro, artichokes, and king trumpets soup Cracked farro soup with crab and chestnuts Spring farro spaghetti [I had no idea there was such a thing] with asparagus and peas Farro and porcini-filled quail with chanterelles and chestnut sauce Almond, farro, and peach cake

The writing was OK. The food terrified me.

Ditto. I finished one batch last year and have another small one steeping now, with at least 2½ months to go. I used Sobieski vodka for both.

From an informative article in the Atlantic: The barcode as it currently exists is now 50 years old. It may well be supplanted soon by the QR code, which in addition to simply pulling up a link to a web page can now function as a barcode, but one than can encode much more information than a collection of lines. (It's actually the white space between the lines that encodes the information.) Of course, this would mean more -- much more -- intrusive advertising and marketing.

There are indeed benefits, if modest. Here's a good article from Univ of Chicago.

If I've calculated correctly, 100. But seriously, folks, I have a 14081. If someone has a 14181, we could post descriptions and/or pictures. Some eBay (and maybe Amazon) research might be helpful. Oh, and welcome to eGullet, morgantruce.

Not an eG'er, thank goodness, but sort of related to what we've recently been posting about, we have this, from New Zealand: