Alex

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.

Yeah, I'd eat that. I like the vintage silverware, too. Is it something you inherited?

Sad. Too young. I never ate there, but I do have The Slanted Door cookbook.

I have no words: Progresso chicken noodle soup hard candy

I had the opposite reaction, probably because I despise even the notion of pineapple on pizza.

Also no publicity.

"Restaurant Lists Pineapple Pizza for $122" "Pizza Hut China releases pizza topped with fried whole frog"

Zingerman's "Balsamic Blowout" is back!

When I do use canned beans here, usually when I'm short on time or they're part of a stronger-flavored dish like chili (i.e., where RG would be overkill, so to speak) it's also Goya -- except I buy Progresso for garbanzos. @lindag, I'd say just keep on doing what you're doing unless there's a compelling reason to change.

I don't know what Dr Google says, but I do this regularly—usually when I drink tea in the evening, keep it nearby when I go to sleep, then finish it in the morning—and have suffered no ill effects. (Well, except for that ear that's started to grow in the middle of my forehead.) Mine usually does include a little honey, though.

It's also a cool shop. During my last visit to NYC I picked up some Kyoto dashi, which was the base for the first course of last week's Feast of the Seven Fishes.

We still have some wild char roe and creme fraiche from our Seven Fishes dinner, so our first course will be those two on Simple Mills almond crackers. The second course will be Ottolenghi's Linguini with Miso Butter, Shiitakes, and Spinach. The adult beverage of the day will be Mawby's Talismøn sparkling wine, from Michigan's Leelanau Peninsula. Dessert probably will be a good friend's outstanding chocolate-covered peppermint patty.

Have you done the A-B test with anything other than scrambled eggs? Maybe something blander or less distinctive, like stir-fried bok choy thickened with a light cornstarch slurry.

Here's our slightly updated Seven Fishes menu from last night. Even after taking two hours for the first five courses, we were so full we decided to postpone the cheese course finale to tonight. In fact, given what we'll be eating for brunch, it might be the only thing we'll eat for dinner -- which is fine by me. Dashi-mushroom broth Wild char roe, avocado-oil potato chips, crème fraîche Caesar salad (no egg), boquerones “Gefilte” fish pâté, lime horseradish, crackers Most definitely not kosher seafood chowder Gulf shrimp, bay scallops, lump crabmeat potatoes, bacon, Penzey’s Sunny Paris seasoning Verterra Brut 2019 (Michigan) Époisses, Fuji apple, Idaho snowberry honey, baguette La Fleur d’Or Sauternes 2009

It's a tough job, but someone has to do it.

Mixed citrus slices

We all are, TS. We all are.

A local bakery is making a traditional one, for $40. I think I'll be just fine if I die without ever having eaten a panettone (at least one that I remember; maybe there existed one that was so regrettably bad that I've wiped it from my memory, or at least efficiently suppressed it) -- but do you think it'd be worth the $40 to try it, just this once?