Alex

I usually use some sort of gluten-free bread and often add chestnuts. (I buy 1# packages of peeled, frozen, and vac-packed Michigan chestnuts.) I intended to deal with some gluten this year and make Melissa Clark's Brioche Chestnut Stuffing, more or less, using challah. However, I forgot to go out yesterday and buy a loaf, so I'm going to sub in cornbread (Bob's Red Mill g-f mix) that I'll make today, then forego the oven-browning step on Thursday.

Ms Alex *requires* two starches for Tg. This year it'll be cornbread and chestnut dressing and mashed sweet potatoes with maple syrup and bourbon. There'll also be a spatchcocked local turkey (no, not the one that's been visiting our back yard), browned Brussels sprouts with dill, and cranberry-apple chutney. The next day will be leftover turkey with a pipian rojo, buttered carrots, rice pilaf or leftover dressing, and a green veg tbd.

A class action suit was filed this week in the US over alleged price-fixing by four potato companies that control 98 percent of the frozen potato products market in the US. Full story

Posh Spice

Protein that leached into the water?

What? They didn't include The New Joys of Jell-O Recipe Book?? I have, or used to have, fourteen of the twenty-five.

a collaboration?

I finally saw it last night, via DVD. It's wonderful.

I'd love a post about your most recent egg roll emergency.

I've slowed down over the past couple of years, but I'll be buying Steve Sando's book later this week from a local bookstore -- not a cookbook store, but they have an impressive selection.

...in the Washington Post, here

Only if it's my shawarma 🎶

Time to throw them out?

Large silicone spatula

I didn't know about this at all, so I checked out JVR's website and located the roll designed for sous vide cooking. How does this work? Do you just wrap the square around the protruding bone before sealing?

Bad Hunter was a restaurant in Chicago that closed in 2020, a victim of the pandemic.

Well, gluten-free bread, of course. Not surprisingly, I guess, I haven't found any I like nearly as much as "regular" bread, but the loaves I get via mail order from Atwater's in Baltimore are quite decent. Costco sometimes has an OK loaf. Otherwise, I'm thinking g-f matzo meal (Manischewitz) or bread crumbs (Schãr). I found a recipe online that uses potato flakes.

Yes, except Prof is looking for an in-person course.

I do this, too. I think it's also called a "rolling cut."

Ha! Same here. I missed that.

From the September 29 "Metropolitan Diary" in the NY Times:

How about someone who doesn't give a rat's ass what her opinions are?

Morton's Coarse Kosher Salt, $3.67 for 3# on Amazon (eG-friendly Amazon.com link). I bought enough to last through this lifetime, then to preserve me after I die.

I'm melting.....

"A thing of beauty is a joy forever" -- for example, the 8.5" Staub Cast Iron Traditional Skillet.