Alex

To help get us prepared for Super Bowl, Wirecutter did a Trader Joe's vs. Whole Foods 365 "snackdown."

Welcome, Konstantin, from the other side of the state. I used to live in Detroit, but it's been over 30 years now. I've made these easy and addictive cookies: Nik Sharma's Spicy Chocolate Chip - Hazelnut Cookies

Two recent stories about the state of print journalism -- including, of course, the pruning of fact checkers and copy editors. The New Yorker The Washington Post

The Japanese in the middle says, iirc (it's been a while), "pull top opener." That's close enough to a pop top, I'd think, to award the point to gfweb. What do you think?

I'm with you, @boilsover. I *still* see chefs quoted about how searing a piece meat seals in its juices or how flaming something burns off all the alcohol. It's like that in many (most?) professions, I guess. Someone learns something early on and doesn't bother questioning it, much less keep up with new knowledge. I was a college prof, and it galled me no end when colleagues would resist, or even refuse, to alter their less-effective (or ineffective) teaching and assessment methods and adopt some solid research-based ones.

While you're waiting for replies, it would be great if yo posted an introduction. Browse to "Forums," select "Welcome Our New Members!," then "Start New Topic" (I assume; I don't get to see that).

TT, what's the name of your place, and where is it? Thanks, and welcome to eGullet.

Three entertaining books by Mark Kurlansky: Salt: A World History Milk: A 10,000-Year Food Fracas Cod: A Biography of the Fish that Changed the World By Natalie Duguid, sometimes with Jeffrey Alford: Hot Sour Salty Sweet Mangoes and Curry Leaves Taste of Persia et al. An oldie but goodie by Margaret Visser: Much Depends on Dinner And if you'd like a book AND a doorstop: A History of Food, by Maguelonne Toussaint-Samat

Those are very general questions. Are there particular cultures you're interested in? Which aspects of food history appeal to you? What are you looking to learn from food-related magazines?

...and writer Helen Rosner “Season: Big Flavors, Beautiful Food,” by Nik Sharma “I Am a Filipino: And This Is How We Cook,” by Nicole Ponseca and Miguel Trinidad “Feast: Food of the Islamic World,” by Anissa Helou “Hippie Food,” by Jonathan Kauffman “How to Eat a Peach,” by Diana Henry “We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time,” by José Andrés with Richard Wolffe “Provisions: The Roots of Caribbean Cooking—150 Vegetarian Recipes,” by Michelle Rousseau and Suzanne Rousseau “Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts,” by David McMillan, Frédéric Morin, and Meredith Erickson “You and I Eat the Same,” edited by Chris Ying

This scholar says it's pizza -- specifically, the cheese on top of a pizza fresh out of an 800°F oven, the dangerous yet seductive spawn of napalm and lava.

For just today (11 Dec), over in Bezosville, the Blendtec Total Classic is $169.95 shipped.

Sad news, indeed. Even though we never met in person, I'll always be reminded of her via a copy Shake Stir Pour in my bookcase and a jar of her orgeat syrup in my fridge.

This is a pet peeve of mine. From The Atlantic

TicTac (and others), you might want to check out Gluten-Free Artisan Bread in Five Minutes a Day. For gluten-free pasta, I've found the ones from Bionaturae and Schãr to be more than decent. I usually order them from Vitacost, although my local supermarket sometimes has them in stock.

An H Mart opened in Chicago recently -- and in the West Loop, not the far burbs! It's become part of my regular shopping circuit when I'm in town. BTW, the author of the New Yorker article, Michelle Zauner, is not only a talented writer, but a talented musician.

Crying in H Mart

Ms Alex was there last month and raved about her meal. (She ate at the bar.) The pictures below are, in order: Lemon basil gimlet (yes, that's Mr. Bacon, who was very relieved that his traveling companion had sausage for breakfast rather than his cousins); Wood-fired oysters w/brown butter and Tabasco; NC flounder w/pesto, charred squashes, and stewed tomatoes; Strawberry shortcake. She also is a big, big fan of 247 Craven, in New Bern.

It's a SALAD!

Here's a "human interest" NYT article about one of the owners

Thanks, rotuts. There's a store here in GR, about 10 minutes from our house, so iirc I've never ordered via their website. I've made it a point of late to buy more stuff from Penzey's, doing my small part to counteract the boycott. They're also very supportive of teachers, especially those at public schools.

Doesn't the Times allow ten free articles a month? It used to, anyway.

I'm sure the recipe is good as it stands, but I also find it a bit odd. I rely on Sam Sifton's recipe in the NY Times, Takeout-Style Sesame Noodles.

I had a similar experience, although it wasn't gourmet-ish. After I had been living in Japan for 7-8 months, I went to Nagoya to take care of some official paperwork. While there, I stopped at an "American store" (I don't remember the exact term), with shelf after shelf of typical American grocery store items. I never thought I'd feel like crying in the presence of Heinz ketchup and Campbell's soup. I guess I was more homesick than I realized. It looks like all the signs are in English. Why do you think that is?

Butter tea has been a "thing" in Tibet and neighboring countries since pretty much forever. Butter coffee has become part of the ketogenic diet trend -- and you know it's a thing when Nestlé gets involved.