Alex

Florida?

Your typo probably was unintentional, but I like it: "disturbig" times would be those that are especially disturbing. I couldn't find anything one way or the other about this, but I'm wondering if not using italics here was OK because the scientific name was part of a direct quote. In addition, according to this article (pdf file) about the International Code of Zoologial Nomenclature, "The genus, subgenus, species and subspecies names are conventially written in italics; this is advisable but not mandatory."

In Madison, Wisconsin, actually. And the first NORC program was in NYC, at Penn South Houses, in Chelsea.

I'd never heard of the place, so of course I had to do my research, aka Google, where I found this review from The Guardian. (I love the Guardian; it's my most trusted online news source.)

Yep, that's a heck of a collection. We've been to only a few of them (but not Boka itself). Next week, though, will be the first time for GT Prime.

Absolutely true

1) The one I'm eating at next. 2) Salt. Should be obvious why. 3) Are you calling me a tool? 4) Shoraian, in Kyoto. 5) Prices going up. 6) Servers saying "Enjoy!"

Hmmm, indeed. I'm wondering what your delightful governor has said about this, if anything.

That's just one item, though -- not unlimited.

We had an absurd amount of leftover turkey stock, so after a "sterilizing" ten-minute fast boil, I used it to make Caldo Verde. I used locally made rosemary-garlic sausage and added a can of cannellini beans, just because. It's not pretty, but it's delicious.

It looks like they pretty much all have 4½ stars on Amazon, so I'd go with whatever color she'd like, if she indeed has a preference. Otherwise, just buy whichever is the easiest to get. Me, I'd probably opt for the Calphalon or the Oxo.

I absolutely love this one -- a meditating (Buddha's) hand, I assume. Do you happen to have any more information about it, or can steer me in the right direction to find out?

There are several types that are "classic" American. Rye, certainly, as Mitch wrote. Bourbon, too. We're currently enamored of Eagle Rare Single Barrel 10 Year, but there are *so* many to choose from. At a reasonable price point and probably not hard to find, there's also Evan Williams Single Barrel, Knob Creek Single Barrel Reserve, Wild Turkey Russell's Reserve 10 Year, and Elijah Craig 12 Year.

Er, andiesenji is a she, as far as I know. ;-} I recommend checking out her blog. Here's her first post, from 7+ years ago. And here's a blog post by gfron1 about the mixer, from 8+ years ago, which mentions andiesenji.

For the past six weeks or so we've been using a Panasonic inverter; our previous units have all been non-inverter. Leftovers seem to reheat more evenly in the Panasonic, but it's a small N at this point.

A box of chocolate MoonPies

Article in the Washington Post

Kind makes a few bars that come close to qualifying, but there's still some sugar or honey (Dark Chocolate Chili Almond, Chipotle Honey Mustard, Almond Coconut Cashew Chai). YouBar used to offer custom-made bars to individuals, but unfortunately they're now handling just commercial accounts. You might want to get on their mailing list, in case they decide to do the retail thing again.

Perhaps the instructions said to "shake well" because the cream came from separatist cows.

A few questions: 1) When you say "unit," that sounds like a condo or co-op as opposed to a house. Correct? 2) That's a very nice appliance, but it qualifies as "pricey" in my book." What would be your max price for the complete set of appliances? 3) For this particular unit and asking price, what sort of person would be buying it? Specifically, would a little better set of appliances make the unit easier to sell and would you be able to get the extra couple of thousand back in the selling price? 4) Do you have to have a wall oven and/or microwave? In other words, would a standard range w/oven be OK? How about an over-the-range microwave? 5) An exhaust hood venting to the outside would be a great feature. Is it feasible? 6) Would it be a standard 30" stove? Or if it's a cooktop, what size (30" or 36?)? Gas or electric or induction? And what size fridge? I've had good experiences dealing with Goedecker's. That double unit you mentioned is $10 less there. GE has some big rebates going on now, too. Here's just one of them. Good luck!

Pan-roasted small Brussels sprouts w/dill Maple-bourbon mashed sweet potatoes --vegetables (and cranberries, apples, eggs, and turkey) from our big farmers market; Blis Bourbon Barrel Maple Syrup (also local) Also cranberry-apple chutney and cornbread dressing; Oaxaca mole rojo instead of gravy starter = black bean soup (Rancho Gordo Midnight beans) dessert = Reine de Saba torte Adult beverages = Rick Bayless's Margarita (well, not his personally) with the soup, 2012 Piane (primarily Croatina grape) with the turkey; Alvear PX with the torte

Now that's a first for me (and probably a last): "local camel milk" and "St. Louis" in the same sentence.

Yes, that's Alton Brown's approach, too, which I'll be following on Thursday (changed my mind from long and slow). I'll also ice down the breast meat beforehand, and use a roasting rack on a half sheet pan on a baking stone.

From what I remember, heritage birds have less breast meat than modern birds (which have been bred for lots of breast meat), so you'll want to be careful about not overcooking them, even with the spatchcocking. Info from Thermoworks Info from Serious Eats

Sugar is antimicrobial, too, so I can't imagine bacteria would stand a chance. And if the syrup looks fine, then I also can't imagine adding a single malt would promote mold growth. My organic chemistry classes are way too far in the rear view mirror for me to offer any more than that, but I know we have a chemist or two around here.