Alex

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.

I've had several of their Chablis bottlings. Good stuff, indeed.

Call them. Their customer service is stellar, so they might even be willing to issue you a credit for your next order. The code should work even with a gift certificate.

Agreed. I'm hoping Bulrush will be back to indoor dining by the spring, or early summer at the latest. I'm looking forward to planning another road trip.

Full story in The Guardian

'Fraid not. eG and Nextdoor are my only social media indulgences.

Hey, there you are! We've missed you.

I'm with VH. I believe the pieces are of more uniform size that way.

I'm at a loss for words—and that rarely happens. CNN story

Stuffed peppers, of course!

Here's an article in today's Washington Post, "Why Does Oreo Keep Releasing New Flavors?"