Alex

I have the book but not the cookbook. After I learned I was diagnosed with gluten sensitivity (actual lab test), about 4½ years ago, I bought some cookbooks, but now that I've learned how to adapt, I hardly ever refer to them. These are the ones still on my shelf: Artisan Gluten-Free Bread in Five Minutes a Day The How Can It Be Gluten-Free Cookbook, Volume 1 and Volume 2

...you use two hands to do a pan-flip, just in case.

From today's NY Times "Wordplay" column -- say this ten times fast: "crispy brisket bits."

Will it be wrapped in second hand news(print)?

That makes sense. I'd vote for asynchronous, too.

Are you thinking Zoom or some other platform, or just time-framed posting here?

Just placed the order. Please let me know the shipping cost via PM and how you'd like me to pay.

Ah, I see it now. However, the delivery option still shows as unavailable when I go to check out. Is there something else I need to do?

Rob, I don't see a link to order from the pantry. I assume it's not up yet, correct?

Apple works in mysterious ways. (I did notice that the patent was abandoned.)

Interesting. To me, scent is a fascinating subject. My detection threshold appears to be lower than many others' (i.e., I can smell things before others do, if they can at all -- I'm pretty sure I'm not hallucinating -- and I appear to react to odors more strongly than most others do). I also think it's the most underappreciated and least understood of our "traditional" five senses. I used to teach a mini-unit on olfaction in my intro psych courses. We'd cover how olfaction can affect mood, energy level, focus, sexual attraction, and, of course, appetite.

Thanks. Unfortunately, it's not being released in the US for general publication until October 20.

It certainly does. Best Buy and Williams-Sonoma carry it, $450 US.

Melissa Clark has several articles about this in the New York Times: one two three

Welcome to eGullet, AL, from another Alex. Cooking well with no restrictions is easy. (Well, not easy easy, but you know what I mean.) Cooking well with multiple restrictions is a creative challenge. You came to the right place.

Well, a cancelled flight was the first domino that led to our deciding to not travel to St Louis this summer. Disappointing, but I hope and trust that Bulrush will be around for many more.

Funny you should mention this. Contacting Rob was on my agenda for next week. I hadn't taken a look at the new plan yet, so thanks for the heads-up. Maybe we can rotate seats every couple of courses. Given the seating change, and, especially, the price increase (is the wine pairing still $100? -- I didn't see anything about that), I guess we need to open the attendance question back up to potential attendees. Our initial list was this: Alex +1 Chris Hennes +1 kayb chefmd +1 cdh (maybe)

It was processing, now it looks like you removed it.

Certainly. Read every post, recipe, conversation, and workshop on eGullet. There will be a final exam. But seriously, folks, as a start, you could do a lot worse than reading through the dearly departed eGullet Culinary Institute (2003-2006, with a very brief resurrection in 2009). The eG Spotlight Fridge, from 2001-2006, also is fun: one two.

Now that's a blast from the past. You mean the Kindle edition, correct?

Ms. Alex and I explore Chicago regularly, but Albany Park is one of the neighborhoods that have so far escaped us. I first got clued into it via a 2013 article in the Reader.

Nice post! I have cousins who live very near the National Cathedral. It's a remarkable building no matter what one's take on religion. Several years ago, before the earthquake damage, Ms Alex and I lucked out and were the only patrons on their behind-the-scenes tour. BTW, it's a far cry from Mario's, but if you're ever by the Cathedral again, I recommend the Neapolitan pizza at 2Amys.

SLB, have you read about this year's anticipated StL gathering?

As you probably know, Amazon recommends books based on one's purchase and browsing history. Their algorithm either has a sense of humor or could stand a bit of fine tuning.

And I can identify with Mike. I probably would have added !!!eeem pleH on the inside of the door. Some of us are still 12-year-olds.