Alex

Just a thought: Who knows how many editors the written recipe went though, or even who wrote it out in the first place? I'd trust the video. Also, the recipe says, "mix [the butter and sugar] together at medium speed for 1-2 minutes, or until butter mixture is pale yellow, light and fluffy." As you noted, I would have omitted that "1-2 minutes." I assume you're the Michael who posted this inquiry as a comment on the recipe's web page. Please let us know if you receive any constructive replies.

Could you tell us the source of the recipe? Perhaps that would lend some insight into the instructions. On a slightly related note, how's the Miss Florence Diner nowadays?

I've found that to be true for our locally made commercial loaves, too, as well as the ones I occasionally get from Costco.

Way to go, Richard! And welcome from someone who probably should have been an engineer but wound up being a psychologist. Go figure. As you may already have discovered, there's not just a ton, but several tons of information on the website -- much of which are in long-inactive forums, which of course don't show up in the View New Content feed. Be patient with the Search feature. Browse the archived forums in the Fridge, at the bottom of the Forums page. Feel free to ask questions. And I have one: What did you make that your sons liked so much?

A list from me is imminent (i.e., in the next couple of days). I'll post it to Culinary Classifieds.

I just received an email from Massa Organics:

Peripherally related, in case anyone is interested, Culinary Historians of Chicago will be hosting a Zoom program with Naomi Duguid on November 30. She'll be discussing her upcoming new book,The Miracle of Salt: Recipes to Preserve, Ferment, and Transform Your Food. Perhaps liuzhou could sneak in a question about Chinese minority foods. ;-}

I was just doing some shelf rearranging subsequent to decanting a recent RG order. I now have Ball jars with thirteen varieties of RG beans, four of lentils (two from RG), and one of red popcorn (RG). It's an illness, I tell ya.

This looks delicious and ridiculously easy. I imagine it would work with cut-up chicken, too. I do have all the ingredients, including two breasts and a bunch of legs in the freezer that need to be used soon. Next weekend, here we come.

Rancho Gordo now has medium-grain brown rice in stock.

Peripherally related: pepper counseling.pdf

A friend of ours, a CIA grad who used to own an Italian-inflected restaurant here in GR, would roast garlic cloves and put them in olive oil to accompany the bread service. All our cloves would be gone by the time we got to the main course.

My dad, too (just salt—a lot of it). First heart attack at 63, died of a pulmonary embolism at 67. I used to do that, too, until I was visiting an aunt, his youngest sister, who jumped right in and instructed me to taste first. I think she took my automatic salting as an insult to her cooking. She also said, if memory serves, "Do you want to end up like your father?"

Not so silly when you consider how the country will be affected by rising sea levels.

Been there, done that, but for only two alarms. Last time it was a wine fridge way downstairs, letting its careless caretaker know that he left the door a bit ajar. Or he left the jar a door, I forget which.

Nice. Looks like scallions and a leek in addition to the celery, yes?

Ah, the importance of punctuation. Duck Cake! or...Duck! Cake! The duck cake looks like a perfect candidate for such an amusement. Eat the chips/crisps first, though. And remove the skewers.

From a comment on the NASA website:

I've always been the Electronics Whisperer, so the increased complexity hasn't bothered me. And I love having options. (Myers-Briggs ENTP, if you must know). Pressure Cook! Steam! Porridge! Multigrain! Soup! I get chills up and down my spine just thinking about it. In a couple of months, though, we'll be cutting the cable cord and switching to antenna + TiVo + Philo (inexpensive streaming service), so we'll see if the kid's still got it.

Good article in the New Yorker — one that particularly resonates with me because, for just one example, Ms. Alex and I tend to have different perceptions of the appropriate level of saltiness.

Including shrimp & grits?

What an amazing chef! It's a lovely obit in the Post. This is my favorite quote of his: And this is my second favorite:

We have Bean By Bean, mentioned earlier We also have two oldies but goodies (at least some people think so): The Brilliant Bean (eG-friendly Amazon.com link) The Instant Bean (eG-friendly Amazon.com link) And one newer one: The Better Bean Cookbook (eG-friendly Amazon.com link)

Ick. The winner was one of the weakest of the bunch, in my not-so-humble opinion. I'm curious what other eGers think. My vote would go to #8, no question. And it's even food-related.

Ah, I had thought about recommending Gage. We've eaten there multiple times. And someone we knew here in GR is now the Wine Director for The Gage and the Corporate Beverage Director for the Gage Hospitality Group.