Alex

Me, too, although in olive oil and w/o the MSG (I'll have to try that). I'll sometimes use garlic-infused olive oil instead of the actual cloves. And if it's spinach, I'll sometimes add toasted pine nuts (the good ones ^_^). I'd also add raisins, but Ms Alex isn't a fan.

And looking at the keyboard, I'm guessing you like gaming.

That's the one I use!

To be honest, I understand where the writer is coming from, it's just that the quality of her writing leaves a lot to be desired. For just one example, any time someone describes a food item as "full of flavor," I'm pretty sure they're a hack at best.

Yep. Death by a thousand cuts.

I wonder if the target audience is "wedding present."

I know why you posted the article.

I love shiso. I wish we had it in abundance around here. I'll have to start growing it next year.

Been there. Done that. Done that. Done that. Done that. Done that.

Not to mention that "andouille sausage" is redundant and either ignorant or condescending. It's like writing "kielbasa sausage" or "challah bread" or "po' boy sandwich" or "bocce ball."

Here's the non-paywalled article

What will you be using the cheese for? Or, fussy, fusty grammarians: For what will you be using the cheese?

I ran across this from Gene Weingarten yesterday—coincidentally on the second anniversary of its publication in one of his columns:

There's a parallel issue in northwest Michigan with cherry growers.

Yes. Well, it is "The Long Read."

Yes, Charleston. Don't think twice. Ms. Alex also says yes to Cinghiale and Duck Duck Goose.

I had the same reaction (only 1 here). Now I have forceps envy.

Define "unearthed." Out of a freezer, I'd assume, not your backyard. What kind of fish? At what temperature? (I don't know if that info makes a difference, but I thought I'd ask, just in case.)

This recipe was my introduction to fiddleheads: Morel, Asparagus, and Fiddlehead Gratin. Pete Peterson was the chef/owner of the dearly missed Tapawingo (1983-2009), in northern Michigan.

Wait—there are other sites?

There's part of me that can identify with that. I don't do it, but I understand.

Crispy, with an simple rub and complementary sauce (plated underneath the pork). Here's one technique.

Absolutely. Ms. Alex has the name reaction. I'm not a huge fan, but I'll eat it depending on how it's cooked and what's accompanying it. And how fatty it is.

From the New Yorker:

I usually stay in LIC or Astoria when visiting, so it's been on my very short list for a couple of years now. I'll be back again in September so perhaps I'll take one for the team and check it out (Tough job, I know.) The non-starred but highly rated Ruta Oaxaca, in Astoria, is also on the list.