Alex

And, after all, it's the Land of Oz, where metric reigns.

C'mon, don't be obtuse about baking instructions.

No kidding. Just yesterday I picked up a copy of David Chang and Priya Krishna's Cooking at Home (from the library), and a startling number of pages have white type (albeit large) on a mustard-yellow background. Grrrr.

Ants in DC! (and grasshoppers) Tom Sietsema's review in the WaPo

The AI program "Midjourney" is still unclear about how to eat spaghetti. There are a bunch of pictures on the website; this is just one of them.

I've recently been researching airfares to Europe (thank you, Jack's Flight Club).

A McRib

I'll take you to Cafe Mi Quang for lunch the next time I'm in Philly.

Rest assured you're in good company here

At yesterday's Wisconsin-Oregon NIT basketball game, in Eugene. (The student holding the sign now has to repeat English 101 in order to graduate. ^_^)

Pancakes: Is there anything they can't do?

Next up: replacing the cob with cheese

Welcome, NTFS (the person, not the file system). I also read and support The Guardian and enjoy its food writing. I'm looking forward to your contributions.

From the BBC World's Table

I'm glad there's another food humorist around here. I've often shared my recipe for gluten-free brownies, which includes the instruction, "Meanwhile, in a small bowl, gently beat the eggs together (take them out of the shells first)."

I second that approach. I use the lowest setting on the smallest burner, with this flame tamer (eG-friendly Amazon.com link).

As others have said here, we don't know where you're located, but if there's a good community college culinary/hospitality program within a reasonable distance from you, I'd recommend that route. It's less expensive than a top culinary school (afaik), you'll make contacts, you always can pursue further training, you can hone your skills in English and Business, and if for some reason you find the culinary world isn't for you, you'll already have an Associate's degree. Here in Michigan, the best programs are at Schoolcraft College, near Detroit, and Grand Rapids CC (I've cooked in their kitchens).

Use the Force...

So sad. I didn't know she was dealing with PSP. It's a nasty disorder, especially for someone who was as fiercely independent as she was. Dave, could you keep us posted about the memorial service?

Welcome, @GastriqueGangster. As you might already have discovered, you've leaped into a very, very deep and very, very wide rabbit hole. Not that that's a bad thing. For someone in your situation, I'd recommend browsing the eG archives, aka The Fridge. It's at the bottom of the main page. P.S. I also highly recommend that if you do any more long posts, please separate it into paragraphs.

Ha! A week or so ago I also started eyeing prices, after reading the following book. There's a blurb by Gitlitz on the back cover. (Used copies of Honey are $34 and up. Too much for me, at least for now.)

Thank you! I had missed that. Four weeks (minus one day) before reservations open -- still time to reconsider.

Indeed. But also nearly a one-sentence win in Restaurant Bullshit Bingo. For those not acquainted with Bullshit Bingo (also called Buzzword Bingo, so as to not offend some bluenose or get trapped by some puritanical Internet filter), it's a way to help pass the time during an interminable, jargon-filled, sleep-inducing meeting or presentation. Here's one example. It's even better if you form a text or other IM group ahead of time with other attendees.

Library? That's what I do (and just did for Taste & Technique). Assuming the book isn't needed for another reader's hold, that gives me two months to decide what to do. I usually wind up just copying a few pages, if that.