Alex

Terry Pratchett is an English author, known mainly for the Discworld series. If you do an eG search (top right corner of the page) for Discworld, it's referenced in a number of topics.

Amazon? Asking permission?? But seriously, folks, here are a few articles about that: one two three

To-order. My favorite hole-in-the-wall Mexican restaurant does it that way.

The New York Times chimes in: Our 10 Most Popular Thanksgiving Side Dishes

Zucchini: Is there anything it can't do?

Welcome. As you may have discovered already, there are a bunch of topics here about charcuterie. Here are some of them: https://forums.egullet.org/topic/79195-curing-and-cooking-with-ruhlman-polcyns-charcuterie-part-1/ (This was very popular; there are six sequential topics related to the book. Be sure to read the first post in this one.) https://forums.egullet.org/topic/138708-list-of-errors-in-charcuterie-by-m-ruhlman/ https://forums.egullet.org/topic/131433-best-charcuterie-cookbooks/ https://forums.egullet.org/topic/131865-charcuterie-dry-cured-salami-salumi/

I'm sure our chocolate experts will have better information than I, but I'm wondering how it'd work if you softened the bark a bit before cutting. Of course, you could just melt it and pour it into square molds, but I imagine that kind of defeats the purpose of your question.

"Bark" as in "chocolate bark?"

Q1: Yes. A 36" stovetop would have been nice, but it would have entailed redoing the island in which it's located, not to mention losing valuable drawer space. Q2: I like having a center "griddle burner." Just one oven is fine; we also have a Breville Smart Oven. Q3: When we moved in, we split the 220 line in order to have central a/c, so gas was our only option. It's also what both of us are used to. The only research I had to do was deciding on a brand and model that fit our budget, then locating the best price.

Good luck, h-d. Ms. Alex earned an MBA about ten years ago and now is desperately trying to complete her Ph.D., plus I still remember grad school (way too many years ago), so I know how much of a slog it can be.

King Arthur Flour? Kooky American Foodies? Klutzy Arthritic Frychefs?

Are you working on getting permission from other boards, too?

Artichoke kidneys? But seriously, folks, I'm wondering where you're located. If your grocery store doesn't carry frozen hearts, surely it has jarred ones -- perhaps marinated, but it should still work for the recipe. I've also seen canned ones, but can't attest to their quality.

Now this is just wrong: beer and Halloween candy pairings

Depends on how traditional, alt-traditional, or non-traditional you'd like to be. We're starting with pretty much the same as you: local fresh turkey (but slow-cooked vs. sous vide) and cornbread dressing (w/o the peppers). There's be a Oaxacan black mole (not this one, but similar) instead of gravy, which might work well for you, given the cornbread. We'll also make something similar to this stir-fried sweet potato recipe. Add a simple green veg -- maybe stir-fried green beans, so you can cook it at the same time as the sweet potatoes -- and you're good to go. Ms. Alex insists on a classic cooked and chilled whole-berry cranberry sauce (I use fresh OJ as the liquid), but any variation thereof would be fine -- even a cranberry sorbet as an intermezzo.

Those look good enough to eat. Will they be in any of the retail shops that sell your baked goods?

Pan! You're back!

Re Whirlpool/Sears, my perception is that Whirlpool, seeing a sinking ship, set up the situation in order to get "fired" vs. "I quit."

Excellent tip. Here's a variation: Crowded Wet Mushrooms

Ten best, ten worst, from my favorite local "news" writer, complete with gifs.

That's not as odd as one might think. The book WHAT to DRINK with WHAT you EAT (upper and lower case the authors' choice, not mine) has pairings for Twinkies (Asti), Kit Kat (blended African tea) and Oreos (Banyuls, Port, or, of course, milk),

Given that I've lived in Michigan for most of my adult (or at least pretending to be an adult) life, I am extraordinarily fond of morels. For me, simple is better -- cooked gently in some butter, with salt, pepper, perhaps a tiny pinch of thyme, and finished with some reduced cream and bit of chives. It's terrific alongside (or on top of) any substantial protein, including salmon (especially king). The one more complicated recipe that I love is a classic springtime gratin of morels, fiddleheads, and asparagus. (Pete Peterson was the driving force behind the departed and dearly missed Tapawingo, in Ellsworth, Michigan, and the current Alliance, in Traverse City.)

I don't think the yellow part has a different flavor, so I'm wondering if your tongue is very sensitive to food coloring or if it's just psychological. According to this article,

I find this raisin thing fascinating -- and not just because I'm a psychologist. Ms. Alex will eat golden raisins without hesitation -- they're a component of one of her favorite salads to make -- but the dark ones remind her of little squishy bugs.

Michigan is a pretty decent place to live, at least for the moment, but this is so sad. From the Detroit Free Press: