Alex

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.

I know that freezing and thawing can cause some moisture loss, so I'm wondering if that could have helped to concentrate the flavors.

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.