Alex

Wow. California prices, I guess. Similar ones I get here just went up to $10 from $8, and that's only to cover the increased cost of feed, etc. Others are less expensive. Supermarket eggs, even "organic," are still $4-5. OTOH, I'm getting some "backyard" eggs today: two dozen for $5.

Kenji breaking down a chicken If you want to go directly to where he does the airline breasts

And this one:

And this one:

Those are my favorite for baked beans.

I know you can do the sale price thing, but I don't know if their flat rate shipping charge applies only once or for each delivery. I'd guess the latter, but as you said, it's a good idea to check.

I placed a phone order with Z's yesterday about 11:30 a.m; it's out for delivery via UPS today. Z's customer service has always been outstanding, and granted I live just on the other side of the state, but it's still impressive. PRICE QUANTITY DESCRIPTION OF DELICIOUSNESS $25.00 each 1 Vecchia Dispensa's 30 Year Anniversary Balsamic Vinegar (included from an earlier order that I was planning to pick up in person) $12.00 each 5 Nueske's Applewood Smoked Bacon $20.00 1 lb Parmigiano Reggiano Cheese selected by Cravero $20.00 1 lb Parmigiano Reggiano Cheese selected by Cravero $19.50 1 lb Brabander Goat Gouda Cheese selected by L'amuse $19.50 1 lb Brabander Goat Gouda Cheese selected by L'amuse $19.00 1 lb Comté Cheese from Fort St. Antoine $7.25 .5 lbs Piave Vecchio Cheese from Northern Italy $11.50 .5 lbs Raw Milk Manchego selected for Essex St. Cheese

It's Zingerman's Spring Sale!

Article in The Atlantic

@MECO Have you discovered this topic? It's only a few hours' drive from you, I think.

Not really a food recall, but it belongs here: "Igloo recalls coolers over finger amputations and injuries"

All food is political

When I was about that age, and for several years afterward, I was faithful fan of "Watch Mr. Wizard" (a.k.a. Don Herbert), who'd do all sorts of experiments and demonstrations. One day I mixed together all the chemicals in my Gilbert Chemistry Set, hoping for something spectacular, or at least foaming -- and if I got lucky, explosive. Alas, none of those happened. I'd like to say that was the start of my cooking inventiveness, but it probably wasn't. More likely it was when I was ten and went to a summer camp at a country club. They had a syrup-based soda machine on which you'd turn a dial to select the one you wanted. Of course, I'd turn the dial back and forth and back and forth to make sure I got all four (or was it five?) flavors mixed together.

How to Boil an Egg? Scientists Claim to Have Cracked the Recipe. (NY Times article)

I'm re-watching The Makanai before diving into Asura. I'm through the first 3 of nine episodes.

A quick Amazon search shows others in the series: French, Cajun, and Sunday Brunch (which I suppose would also work for Saturday brunch, or any other day's brunch). Here are the tracks: 1 Sweet Dreams - Chet Atkins & Mark Knopfler 2 Across the Borderline - Willie Nelson 3 IF YOU WERE A BLUEBIRD - Emmylou Harris 4 PRENDA DEL ALMA - Los Lobos 5 Maria Elena - Marty Robbins 6 LAREDO ROSE - Label Copy Conversion/Sony Music Special Products Unknown 7 WHEN THE NIGHTS ARE COLD - Label Copy Conversion/Sony Music Special Products Unknown 8 The Last Waltz - Rodney Crowell 9 Ay Te Dejo En San Antonio - Flaco Jiménez 10 UNA NOCHE EN UN JARDIN - Label Copy Conversion/Sony Music Special Products Unknown 11 San Antonio Rose - Patsy Cline 12 South Of The Border (Down Mexico Way) - Willie Nelson

It's 50 cents per egg.

That's absolutely fine. There are many off-the-wall answers awaiting you here. I have a few I've been waiting to post for over 20 years.

I think I did it a long time ago with rosemary, for ice cream, but of course rosemary is stronger. I've done it with vanilla bean pods, but that's not an herb. I've also infused mint in simple syrup, for cocktails, but that's very different.

I've never done this with mint, but I suspect it'd work. You can use whole leaves or cut them in half or thirds crosswise. Muddle them, then mix them with sugar. Stir or shake every day or two. I imagine it'd take about a week for the flavor to develop. Remove the mint before using. What do you think, eG bakers?

Cacio e pepe meets science

Poisoned bait is fine, although we've always used traps -- this one, in particular. They're easy to set and release.

Salted Chocolate Chip Tahini Cookies 1. Used half white, half light brown sugar 2. Added about 1/2 cup crystallized ginger bits 3. Converted to gluten-free: about 1 cup Bob's Red Mill 1:1 + about 1/3 cup almond flour until the dough felt right (I probably should have measured ); a very rounded 1/2 t baking soda and baking powder (ditto -- it probably was 3/4 t each); 2 whole large eggs; 6 T unsalted butter (Kerrygold) 4. Used a smaller scoop and made 36 cookies. 5. Baked about 20 minutes

Sorry, @Darienne, I completely missed your question about pork belly. But hey, it's been only a year and a half. Anyhow, I like the skin crispy, so low and slow in the oven, followed by a blast of high heat, is a good way to go. Caramelized or a spice rub is good.

When I was just a wee lad, sliced tongue was (and, I'm guessing, still is) one of the standard deli meats In NYC and environs. For some reason, that part of a cow's anatomy never fazed me. Liverwurst, on the other hand, I thought was gross -- but I loved bologna. Go figure.