Alex

We're right in the middle of Michigan peach season -- ripe ones are everywhere! I know what I'm making this weekend.

I can introduce you to some people I know....

I've never heard Grand Rapids called "Offbeat" before, but hey....

I'd gladly pay you Tuesday for a French press coffee today (up to $4.50 for a 32-oz. pot).

In addition to reading, I've learned a lot by talking with my wine gurus at my local wine stores.

It's also on sale here in West Michigan. Either the winery or the distributor must have had a whole bunch they wanted to unload. I'll probably give it a try this weekend or shortly thereafter and report back.

that's a really nice turn of phrase--may i borrow it to describe these delicious elixirs when i use them in class? i, too, am a big fan of the "o" brand, and especially the blood orange and meyer lemon ones. they are a bit less expensive than the agrumato. not sure if anyone's mentioned this, but they are best used as a finishing oil, or a flavoring agent, as the delicate flavor dims when heated...so no blood orange oo saute. Well put. I've used all of the O varieties at various times on fish or chicken, in salad dressing, and even in mashed sweet potatoes. The oils aren't cheap (unless you find them at TJ Maxx ) but it doesn't take much to make an impact.

Thanks, Mr. g!

My bad. Thanks for the catch. Wonder how I missed it. Too much coffee coffee buzz buzz buzz, yeah, that's it.

I use both brands, so I'd love to know what the difference is. Could you (or someone) post the URL of AB's post or tell us which section and subsection of the message board it was in and the date of his answer? Thanks!

Welcome, leo. I looked at the Ben & Jerry's web site for the whoopie pie and didn't see it there at all. I wonder if it was a regional test and the flavor never caught on. The web site does have a Resurrect My Favorite Flavor form.

Crunchy natural peanut butter Pan bigio or other rustic bread with good evoo Vanilla yogurt Bittersweet chocolate Perfect tomatoes Fresh lemonade and, of course... Bacon

By me, the unsalted comes in a gold wrapper, the salted in a silver one (both 8 oz. packages). Is the red wrapper (which looks waxed) a 1lb. package? (Although that wouldn't make sense if the silver is double the cost of the red.) The distributor's web site also lists Plugra clarified butter and heavy cream. Has anyone use those products? (I've never seen them here.)

It's available on eBay for a starting bid of $124.95 + free shipping to the lower 48. If you live near a Younkers, they're running their Goodwill coupon sale through Sept. 21 (a clothing donation => 10% off kitchen electrics => $116.95 for the grinder).

Yeah, I know. What can I say? -- I'm just a nice guy.

Sorry -- I mistyped the URL for the heirloom apple place. It's here.

After hearing all about Trader Joe's (from eG and from friends who just returned from CA), I was planning to make it one of my destinations the next time I'm in Chicago. Now, I'm scared. How does a bottle of salad dressing blow up?

I suspect you're on target. Could this be related to salted nuts tasting so much better than unsalted? I'd be curious to hear if you tast any difference this way.

I love Cafe Atlantico -- nuevo latino cuisine. The regular menu will push $50 (appetizer + entree + wine), but the pre-theater menu is a super deal. The weekend latino dim sum brunch is loads of fun. Also recommended, in the same neighborhood, is Jaleo (Spanish -- tapas + others). That the pastry chef for both places is a regular eG'er did not influence these recommendations. Really. Lavandou is a good French restaurant in the Cleveland Park neighborhood (Red Line). Check out their specials! (For example, no corkage fee on Monday nights, $25 Table d'hote on Tuesday nights.)

An apron with a picture of The Three Stooges on it. Trust me, I did not buy it myself.

Claire, you want to use unsalted butter instead of salted. Salted butter should (in my opion) only be used for buttering bread etc and not for pastries. Often your end product can be too salted and the butter may be old as salt is a preservative. They also add color to salted butter (also to disguise age) and your product would possibly have a darker color than using unsalted butter. Have a great time with your recipies! Yes, definitely unsalted only. It is true that salted butter may not be as fresh as unsalted. (I don't know if this applies to Plugra or other premium butter.) I also use unsalted for buttering bread -- that lets each person choose how much salt s/he wants. (None for me!)

Same here, although I doubt that either of us would turn down chocolate in any form if offered. That would be an interesting thread, no? -- complementary (or clashing) food preferences in spouses, sig others, etc.

Dean and DeLuca sell a “Fondo Carrate” balsamic for $30. I have not tasted it but their selection usually is reliable. Williams-Sonoma sells the Fini brand for about $10 for the regular or $42 for the 10-yr-old. But if you have the time, a phone or Internet order from Zingerman's might be your best bet. They have a good selection, and I've never been steered wrong there. BTW, epicurious has a great recipe for baked pears with balsamic, goat cheese, honey, and black pepper.

That's what I used to say before I discovered Plugra. Now I can't stop. On-topic: I subscribe to the opinion that Plugra makes anything baked (or not) better. And getting into economics, it's only 50 cents more expensive than regular butter per batch of cookies. More than worth it. I agree. For a commercial operation, an extra 5¢ a cookie can significantly cut into the profit margin. For home baking, I say go for it. Life's too short. However, I also agree with browniebaker that Plugra will have less of an impact (although I think it'll have some) on chocolate brownies. I use it anyway, though. In everything. As Mottmott pointed out, I like to support my local supermarket's carrying the brand (my request!) and want to help the stock keep turning over.

That's ok. More bittersweet for the rest of us. I wonder if it has to do with your being a kind of "supertaster, " hypersensitive to bitterness. Do other foods with a bitter aspect also produce a similar reaction?