Alex

beurre orange And amen to chromedome's salad dressing.

Good article in The Atlantic

All I did was quote the author. That's why the recipe was in a quote box. Perhaps you should send him a message instead of me.

Farokh Talati, in Parsi, says:

Yes. Or with Manchego and fig jam.

Or this Fiat 500:

G-f doenjang is available. This is the one I use.

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...