Alex

A "good riddance"-ish article from a different angle.

Italian Pistachio Cookies. I make these semi-regularly (the round version). The only differences are that I use more vanilla extract, add some ground anise seed, and don't roll them in chopped nuts. The only problem is that now I have to figure out what to do with the leftover yolks.

Salmon (or similar) and morels are a harmonious combo—especially if accompanied by a good Oregon Pinot Noir.

Also same here. I use the 10-year for cooking—most often an IP ragu or sausage w/peppers + onions—and for the occasional post-cooking dressing; the 16-year is for stand-alone drizzling. I also have a 30-year, which is saved for special occasions.

Highly recommended. The day after I received the catalog I called and ordered a 10-year and a 15 16-year.

Yes, this! And by an interesting coincidence, I ran into it just a few hours ago when making peanut butter. The pulses at the beginning are the worst, then the subsequent 5 seconds or so. It's fine after that.

Ditto our drip coffee maker (Technivorm) in the morning. Ms. Alex, who strongly prefers visual processing, loves to look at the water bubbling up.

No, and hope to continue that way

Mushrooms the First: I was 21 and still shied (well, ran) away from mushrooms. My girlfriend and I were having a couple of friends over to her house for a steak dinner, and she was making sauteed mushrooms as one of the accompaniments. I was too embarrassed (not to mention smitten with her) to admit to that semi-phobia or, even worse, to leave them on the plate. Deliciousness ensued. The girlfriend and I eventually broke up, but mushrooms and I have been in a fulfilling relationship ever since. Mushrooms the Second: A couple of years later, a grad school classmate from northern Michigan took a few of us morel hunting. We ate them later that day, sauteed in butter with a little salt. Bumped my culinary aspirations up a notch or two, it did.

I liked the story about chorizo, but I suspect that this is an even better one.

Salting up to an hour in advance doesn't toughen the eggs at all, but I wonder about eight or twelve hours. Does anyone know if that's been tested?

Absolutely. Unless I'm feeling extraordinarily lazy or am in a rush, I always de-skin no matter how they'll be eaten. Of late, I've been using chickpeas for a vegan take on shakshuka and a Tunisian-style carrot + chickpea salad.

I'm almost, but not quite, too embarrassed to admit that we have four food processors: large and medium KitchenAid units, a Cuisinart Mini-Prep, and a Sunbeam Oskar I've had since forever. I hardly use the Cuisinart but we haven't had a garage sale in a while, so it just sits in a cabinet awaiting its next home. The big KA gets the most use. Peanut butter! I stock up on Planter's unsalted when it goes on sale at our local supermarket—like this week, when they're $2.49 each if you buy five (can combine with other items, like Philly Cream Cheese). Bread crumbs Some cookie dough Cheesecake batter Pie crust (I haven't for a long time, but that's how I'd do it) Hummus (although I, too, usually eat Basha from Costco) Falafel (a future project) Grate potatoes for latkes or rösti Coleslaw for a crowd A quick coarse grind for meat Grind the whitefish for Joan Nathan's gefilte fish pâté Grate larger amounts of hard cheese Some salad dressings, mainly a Caesar-ish with roasted garlic

There's this recipe, in the Washington Post

Spread peanut butter on a lightly wet cook? Ooh, kinky. I like it.

Perfect! Do I spy beer cans? And of course I immediately thought of this:

Definitely no rice or potatoes, even though the LC recipe mentions them. Just some good bread (or cornbread or chips) on the side. Oh, and beer.

I want one!

Ditto. Cooks down quickly.

We, too, have Cholula, in honor of my recent visit with friends in Chapala. We also have Crystal and sriracha. Then there are two locally-made sauces: Mrs. Dog's Dang Hot Pepper Sauce (habanero-based, Jamaican-style) and Blis Blast Hot Pepper Sauce (aged in oak barrels formerly used for bourbon, maple syrup, and stout). And two by Marie Sharp's, from Belize: Original Mild [ha!] Habanero Pepper Sauce and Mango Habanero Pepper Sauce.

We have some Coleman's sitting around, so I might try a half recipe. What size eggs do you use -- or, even better, what weight, either with or without the shell? And what color mustard seeds? (I'm guessing yellow.)

Welcome, Safira.

Culinary Historians of Chicago (worth a look) Zoom presentation by Naomi Duguid about her book The Miracle of Salt: November 30 at 7 p.m. Central Time.

Tg was at a cousin's house near Philly. Turkey was cooked slowly in a Big Green Egg over hardwood charcoal. 'Twas one of the top three turkeys I've ever eaten. It was just slightly smoky, and both white and dark were moist. There were two kinds of dressing (one gluten-free ^_^) and three kinds of potatoes, including mashed that truly fulfilled its role as a vehicle for butter. My contribution was Brussels sprouts: roasted ahead of time with olive oil and salt, then reheated in the oven and finished with Vermont maple syrup and a touch of sesame oil.

I concur with the group, mostly. It's simple: If you feel it's tacky, don't do it. We appreciate your wanting to share your meal, but a written description would be more than welcome. And it's not like we have a shortage of food pics.