Alex

Mr Natural!

Dole organic romaine lettuce hearts

Any of Deborah Madison's books would be good, but especially: In My Kitchen The New Vegetarian Cooking for Everyone or even the 2002 Local Flavors

Here's a fun read for those of us who are interested in both food and etymology.

Wow. And I thought my mom was cool because she used the "good" cake mix instead of the cheap store brand.

Thank you! I don't have Byrrh at home, so before I run out and buy a bottle, what might you suggest as a substitute? However, the real reason I'm excited is that Ms Alex and I visited the Charnley-Persky House a couple of years ago.

Invite me over for dinner? My go-to chanterelle recipe is the dead simple chanterelle and dried apricot sauce from The New Basics Cookbook, by Sheila Lukins and Julee Rosso. Instead of serving it over toast as an app, or on its own as a vegetable, I use it as a sauce over meat from a local farm (usually pork tenderloin or boneless chicken breast or thighs, although I imagine it would be stellar over turkey). The recipe doesn't call for cream, although I imagine it couldn't hurt.

From that link:

And for some (many?) of us on this side of the North Pacific, it was the other way around.

Thanks! Always glad to revise my perception of the universe. But will the information reconstruct as caramelized onions, or might it become something else, maybe a baby sperm whale or a bowl of petunias?

I'm impressed that you remembered that comment from nearly eight months ago!

True. But sadly, our wfi signal wouldn't be able to escape, so we'd never be able to confirm that phenomenon here on eG.

From the Chicago Tribune: The announcement came Here's a follow-up NYT article.

This is what I use. Germs don't stand a chance, plus I get that great wok hei aroma and taste. But seriously, folks, I just use lots of plain water.

And its base, dashi (kombu + bonito flakes/katsuobushi).

Am I the only one here who doesn't mind farfalle? Granted there's only one dish* I make that uses farfalle, and even then, it's not required, but I think it's a fun shape. I just spear it one butterfly at a time. * browned butter + butternut squash cubes, shallot, sage, parsley

I guess my family had better cooks than yours.

I grew up eating kasha varnishkes, usually at a relative's house, so I have a bit of sentimental attachment to farfalle.

I despise no pasta. Orzo is weird, but not despicable. And certainly not weird enough to keep it from making its way to my mouth.

Welcome, Dakender. You can start your quest here.

My GI system and capsacin don't play well together, so I used cubano peppers and sun-dried tomatoes for the vegetables. I also used Bob's Red Mill g-f white flour, and the biscuits still were wonderful. Ms. Alex is now a huge fan.

Sure, why not? (See below for more info.) This is Sam Gross's famous 1970 cartoon from National Lampoon. Here's a great interview with him, in The Comics Journal.

Yesterday's WaPo had an article about one of the recipes in the book: Za'atar Cacio e Pepe

My library system has already ordered two copies. A reservation has been made.

I'll leave recipe recommendations to the more experienced pizza folks. However, you might have a good time looking through this topic about pizza toppings. There are 388 posts at the moment, so it'll keep you occupied for a while.