Alex

There's also Jobbie Nooner here in Michigan.

There used to be an active Chicagoland contingent on eGullet. Most have moved on, but I suspect a few still lurk from time to time. In addition to the 33 pages of a planning thread, here's the seven-page thread describing our 2008 eG Heartland Gathering in Chicago and Evanston.

Welcome, Janet, from the other side of the big lake. I don't know if they're accepting donations at the moment, but you might want to contact the Janice Bluestein Longone Culinary Archive at U of M.

I just leave the cork pour spout in; I guess mine hasn't been wonky. Do you think that affects the vinegar? I imagine you can call Zingerman's and ask.

I loved misterwu's replies to the clueless ones:

Back before I learned I was gluten sensitive, I was a happy burgul-er. It makes an excellent pilaf -- simple (oil and/or butter, onion, stock, salt) or enhanced, like these two Ottolenghi recipes: one two.

Croissants: Is there anything they can't do?

And I have that book! Thanks for doing my research for me. ;-}

There's Joe Beef's Lentils Like Baked Beans. I don't know what's available by you, but I imagine there'd be appropriate substitutions for some of the ingredients.

Megadarra sounds very much like mujadara. Could they be essentially the same dish from two areas, only with different names and perhaps some regional variations?

You mean you don't dehydrate, grind, roll, and smoke them?

Perhaps the cottage cheese in the mixture calls for a longer cooking time, also that it's in a covered cooking mold. I've even forgotten to do the pressure release after ten minutes and the bites still turned out just fine.

Egg bites made in the Instant Pot. I also use local "farm eggs." My go-to is bacon + spinach + Jarlsberg. I'm due for another batch after I pick up some cottage cheese tomorrow.

This thread, maybe?

If that's real and not digitally altered, that's a classic. On a related note, Ms Alex once had a student who wrote about taking up dog breading as a hobby. (We have an extensive collection of amusing typos from our students over the years. Other food-related ones include a student who liked crap cakes, and another who liked porn & beans.)

Thank you. Unfortunately, all four choices are out of stock at my local store. Not that I would have bought the lavender coconut variety or even the chai.

From Culinary Historians of Chicago: Go to Zoom meeting

Here's some high-end hamantaschen ($40/doz + shipping) from Zingerman's. I've never had them, so I can't testify one way or the other, but their rugelach is excellent.

There's a fascinating article about yaupon tea in today's online BBC News. The American Yaupon Association I had not a clue that this existed. Has anyone here had yaupon tea? I've bookmarked six purveyors, so I plan to do some comparison research—and probably some shopping.

Given your choices, I'm guessing you're not in the US.

Speaking of French green lentils, here's a recipe I've bookmarked but haven't tried yet (but I will soon): Puy lentils with pork and prunes

Thanks for the bump. Vernick and/or Vernick Fish are on our short list for a trip to Philly later this year, virus(s) willing.

This one, from Melissa Clark, using red lentils. This one, from Moosewood, using brown lentils.

Has anyone provided a definitive answer to the manufacturer's name? It looks like "Gizen" to me, but I strongly suspect that's not correct. The gadget looks to me like an adjustable grater.

Tonight, with shrimp and andouille gumbo, is Michigan's own Green Bird Dry Riesling.