Alex

The Onion strikes again!

Thanks! I love the "chicken à la Magritte."

Survival aside, if given a choice and winning a sizable bet weren't part of the picture, I'd politely decline brains, bear, muskrat and its ilk, and most insects and bugs unless they were dried and ground and mixed with other stuff (or covered in chocolate). Cat and dog, I'm not sure. Liver in general, unless I knew how the animal was maintained and fed (which pretty much limits me to one nearby chicken farmer).

If you do happen to see natto, or even realize that maybe it's somewhere on the premises, run away! This is from, as BezosWorld would say, a Verified Purchaser.

Could that be a toaster against the wall? Maybe a Dualit?

Here's a 2010 NYT article

Cornbread from "It's a Southern Thing": Are you Team Sugar or Team No Sugar? I love this one, too. (Warning! Not food-related.)

And deceit is classifying ketchup as a vegetable.

Most of the folks I tend to buy from are there only on Saturday, so I haven't been to that market in a couple of years and can't speak to its current Friday status, but from what I remember, there was still a good number of produce and other vendors. Many GR'ers head out of town for the weekend while others prefer to not deal with the Saturday crowds.

Good to know. The review makes sense now. You're absolutely correct that he didn't really get the concept. To me, it was a perfectly chosen dessert, connecting its time and ours. "Meticulously composed" would have been out of place for this last course, which began a gentle parachute landing back to a more familiar world, so to speak.

This is tomorrow's market. It's the biggest of several in and around Grand Rapids.

Use the link in chromedome's post

That's terrific -- and "dissecting" is definitely the appropriate word here. For the life of me, I couldn't figure out where that half a star went, except maybe for the parfait. Has he ever given four stars for a first review?

Friends are coming over for dinner tonight. Andalusian gazpacho Duck breast | miso, ginger, orange marinade (NYT recipe) Mango, lime, crispy shallots Jasmine rice pilaf, toasted almonds, tarragon garnish Dr H. Thanisch Bernkasteler Doctor Spätlese 2006 Goat cheese, chestnut honey, black pepper Strawberries, 30-year balsamic vinegar Kerry Beal's Italian pistachio-almond cookies (link) Hans Lang Hattenheimer Wisselbrunnen Riesling Beerenauslese 2007

edsel!! Good to see you again.

I know it's a heinous rejection of my ethnic heritage (and I hesitate calling it the worst ever), but I could never wrap my taste buds around Dr. Brown's Cel-Ray.

You think that was loud? You should have been at Billie | Jean the previous night with Ms. Alex and me. Vicia was a library compared to that. Neither of us is hearing challenged (although this card graces our fridge), but a normal conversation was next to impossible. But like Vicia, the food and service were excellent.

This is my first foray into Old Tom territory. I'll let you know after I sample it. The dry isn't heavily spiced, though, at least not to my palate.

It was last week, not today, but here's the haul from our road trip (not the reason for the trip, but I would have been massively remiss if I didn't take advantage of the lower taxes).

I don't know enough to say whether Bulrush is sui generis, but it's got to be a very, very small club. Beyond the food and spot-on alcohol pairings (thanks, Chris), it was eye-opening as to what could be done with food (and a small kitchen and just two chefs). Those of you who've followed the Bulrush forum know how much thought and care went into both the big and small pictures. And the meal itself was far, far from boring -- which even highly touted restaurants can fall victim to. I fully expect another Beard nomination, if not an award, for Rob and/or the restaurant, and for Bulrush to be named one of 2019's the best new restaurants by Food & Wine magazine. The $155 for food and alcohol pairing (I'd say wine pairing, but one of the pairings was a pear cider) includes tax and tip, so here in Michigan it's the equivalent of about $125 sans -- absolutely worth it. Hint: The main dining area seating is in a "U" around the kitchen. If in a group of three or four, when you make a reservation, ask if you could be seated at a corner.

From left to right: Alex, Ms. Alex, cyalexa, TdeV, Rob (gfron1), Chris Hennes, Ms. Hennes.

Hey, I'm just getting started!

I've made these, too! Mine were flat as well, but I liked them. Perhaps the additional hazelnut oil I added helped.

What a great offer! Thanks. I'll be there, too. If something changes, I'll text you. Ideally I'd be coming from Arsenal. It looks like there's some street parking on Center Cross Dr just south of the circle. (I'm guessing the parking spots on the circle are where the food trucks will be, yes?

A government grant, sure, or perhaps a dissertation. She could supplement her M.D. with a research Ph.D.