Alex

Right. Although it can vary depending on how much we've used and what's been on sale recently. It's usually Challenge for less critical applications (fried eggs, panckes, polenta, etc.) and Kerrygold, or sometimes Plugra, for everything else (toast, most baked goods, etc.) Unsalted, natch.

A quick search didn't turn up a dedicated forum for Halloween "treats," so I thought I'd start one. Mods, if a forum indeed exists, please feel free to merge. I like this quote from a NY Times article about trick-or-treating in NYC: We tend to rotate our bribe, er, treat, between mini Kit Kats, bite-size Hershey's chocolates, and Tootsie Roll Pops. This year, it's the latter. I'll sometimes make cookies or brownies for the parents. The weather is so crummy* today, though, I suspect that most of the pops will grace Ms. Alex's classes on Monday, and that the two of us will somehow have to manage to eat the cookies. (*The forecast for 6 p.m. is for light snow, 35°F, and 17 mph gusting wind.)

Today's "Agnes" comic strip:

I guess I'm the anti-vampire. If I saw a house protected by a string of garlic, I'd be knocking on the door and asking what's for dinner. Oh, and thanks, Liuzhou, for another edifying forum.

Raquel, perhaps? I don't think of them as big, but the ones in our kitchen certainly look like yours. Purcell Mountain Farms sells them, too.

Here's an article from the October 17 Washington Post about airline food. It's pretty basic, but I was stunned by the info and pics about AeroFarms, toward the end of the article.

Sold out again.

And I learned a new word today. I knew "aeolian," but never saw that usage w/o the "a" at the beginning. Thanks!

All I could read about the situation today was a NY Times story.

Relevant article in The New Yorker: Can a Burger Help Solve Climate Change?

Yes, that's the premise for the article: pound cake with 7 Up.

Despite its silly title, I enjoyed this article in today's NYT Magazine by Sam Sifton. I'm now curious to read about eG'ers' use of a carbonated soft drink as an ingredient. (Here's a fun map of the regional variations in the US of what soft drinks are called.)

I don't, but I'm looking forward to reading about potential uses, as I sometimes (not often, but sometimes) feel a bit guilty about tossing them.

Eating roasted cauliflower at the first Heartland Gathering, in 2003.

The cha shao looks wonderful. Could you share or provide a link to the recipe you use?

Earthy Delights, here in Michigan, sells pawpaws and pawpaw products. Not cheap, unfortunately.

You might want to double-check thatI do get their emailings, some of which look like a free shipping offer, but they're not really. I just did a test order for one book, and there was a shipping charge.

Good timing. I'm in the middle of reading The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life, by Edda Servi Machlin, who passed away just last month. Absurd prices on Amazon, but as luck would have it, Eastern Michigan University had one copy that I borrowed via our statewide interlibrary loan system. It's already inspired me to take advantage of our local in-season vegetables and make caponata tonight. I had no idea The Key to Chinese Cooking was out of print. I'm glad I bought a copy when it wasn't. It's been a major go-to reference for me.

I learned a new word today (sucrine). Thank you!

Definitely. Let's maybe think about May and all the great spring foraging we could enjoy. And I'd appreciate a chance to explore StL again.

I like that bottle. Three easy steps: 1) briefly shake vigorously if it's been sitting for more than a day or two (the bottle, not you); 2) shake or tap gently with the lid side down, to eliminate any air between the ketchup and the spout; 3) open and squeeze gently.

Williamsburg, near Bed-Stuy, is more of a restaurant destination. Just for a start, take a look at Sunday in Brooklyn, Diner (in an old railroad dining car), and, for pizza, Roberta's (East Williamsburg) and Emmy Squared (Detroit-style).

Have you tried Ransom Dry Gin? It's our go-to gin at the moment.

Not food per se, but glass cooktops from Whirlpool, KitchenAid, and JennAir

I use my forehead -- the brow ridge, if possible. 🤪 But seriously, folks, more often than not I use a careful whack with the back side of the knife from our everyday silverware set. The eggs from our preferred purveyor -- certified organic and genuinely free-range -- tend to be thicker than any others we've used.