Alex

Yes, this. "De-solidified" would be more fun, though.

I know "melty" has been in use since 1899, per Merriam-Webster, but reading "melty cheese" makes my eyeballs hurt.

I just ran across this article in the Washington Post, from nearly three years ago, about a restaurant in the DC area that specializes in luosifen. The chef-owner is a native of Liuzhou. And here's the restaurant, Yanzi Noodle, now in a new location in Fairfax, Virginia, also near DC.

Here you go. In the picture, it looks like kalamatas, but I'm sure any good black olive would do.

Good timing! I was just reading through a lovely book I borrowed from the library, Italy by Ingredient (eG-friendly Amazon.com link), by Viola Buitoni, which includes a chapter about farro. I learned that it can be processed in three ways: integrale (whole grain), semiperlato (semi-pearled), and perlato (pearled, with the bran completely removed). She also offers six recipes: Summer faro salad Farro, artichokes, and king trumpets soup Cracked farro soup with crab and chestnuts Spring farro spaghetti [I had no idea there was such a thing] with asparagus and peas Farro and porcini-filled quail with chanterelles and chestnut sauce Almond, farro, and peach cake

The writing was OK. The food terrified me.

Ditto. I finished one batch last year and have another small one steeping now, with at least 2½ months to go. I used Sobieski vodka for both.

From an informative article in the Atlantic: The barcode as it currently exists is now 50 years old. It may well be supplanted soon by the QR code, which in addition to simply pulling up a link to a web page can now function as a barcode, but one than can encode much more information than a collection of lines. (It's actually the white space between the lines that encodes the information.) Of course, this would mean more -- much more -- intrusive advertising and marketing.

There are indeed benefits, if modest. Here's a good article from Univ of Chicago.

If I've calculated correctly, 100. But seriously, folks, I have a 14081. If someone has a 14181, we could post descriptions and/or pictures. Some eBay (and maybe Amazon) research might be helpful. Oh, and welcome to eGullet, morgantruce.

Not an eG'er, thank goodness, but sort of related to what we've recently been posting about, we have this, from New Zealand:

Speaking of microwaves and explosions, maybe a decade ago, maybe more, I was sterilizing a kitchen sponge (this one, or one very much like it) in the microwave* when, in a misguided attempt to get it completely dry, I zapped it for significantly more than the recommended two minutes. It didn't explode, but it did catch on fire. I was not amused. *info

Well, yes. It's a perfectly logical statement. Clearly, most microwave ovens sold in the U.S. and Canada aren't appliances. I do wish the writer had told us what they are, though.

This kitchen essential tea towel (81 x 48 cm) is only £13.23, including shipping to the US, from Discworld Emporium!

Yes. It's based in Clinton, Michigan, SW of Ann Arbor.

Use Melissa's. Eden Foods and sexual harrassment They also have a particular agenda re contraception and health care in general.

I remembered we had a ham hock in the freezer that ought to be used before too long, so I decided to make this classic recipe.

That certainly would save some prep time.

I recently borrowed, from the library, the book Andaluz: A Food Journey through Southern Spain, by Fiona Dunlop. Despite the author's use of "Journey," a word which I would like to see banished from all forms of writing for, say, the next fifty years, it was an enjoyable read. In fact, tomorrow I'll be making a dinner for some friends incorporating three of the recipes: Duck fillets with almond and pistachio sauce, Black garlic mashed potatoes, and Coffee roasted Medjool dates with labneh. At some point I'll want to make the "Cod, potato, and garlic soup" (Ajo colorãdo), after I resolve the mystery of the absence of garlic in the ingredient list and cooking instructions.

Hmm. I wonder if that's local to you -- the WF website says $33.99/lb here in GR. The DiNapoli prices are different, too: all of the big cans are $3.05 with Prime.

Nice. We were thinking about Hoppin' John, but your curry looks more interesting. RG super-lucky black-eyed peas, of course.

It's time for Zingerman's annual Balsamic Blowout

Another yes. Just be careful about over-cooking, of course.

It is, if boiling water is used. I'm guessing that's what gulfporter did.

Uh-oh. Part of me wishes I hadn't looked at this. The other part is doing a happy dance (which isn't really a dance, more like wiggling in place—which actually could be a bit frightening if anyone stumbles upon it without sufficient warning—but happy nonetheless).