Alex

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.

Yes, you're being grumpy. I don't see where the shaming is in that article.

This is great! I grinned all the way through the article. So are you going to place a bid?

This, sort of. There's one across the parking lot from the Costco I frequent, so when I'm getting some tire work done (mostly the complementary lifetime rotation and balance that came with the set on my car), I'll order a decaf Americano and kill some time reading -- often an actual book or magazine (gasp!). Not the worst coffee beverage I've ever had, but far from the best. I do indeed sometimes use *$$ for the wi-fi, most recently at the airport in Guadalajara, Mexico.

As so often happens on eGullet, the OP's intent has done a quick 90. Not that memorable "firsts" isn't a worthy topic, but I think that Darienne's question is the more interesting one and gets at the deeper issue of Openness (one of the "Big Five" personality factors) and what we're willing to modify and experience after lo all these many years (for some of us) of cooking. I'm still thinking about my answer...

I've visited exactly one of the wineries (Mondavi, c. 1982), but I was pleased to learn I've consumed wine from 12 of the top 50 and 5 of the bottom 50 -- most recently a chardonnay from #10 El Enemigo.