Alex

It sounds like yours is a freezer-bowl model. However, the current ICE-100 is a compressor model, according to my Amazon search. I'm guessing Cuisinart re-assigned the old model number, and that yours is more like this model. I haven't looked, but I suspect used bowls crop up on eBay from time to time. We used this Cuisinart, with two bowls, for a long time. It's since been supplanted by a DeLonghi compressor model, but we still keep the bowls in the big freezer, just in case.

There are 122 e-magazines in our library system. Food- and drink-related ones are Allrecipes, The Beer Connoisseur, Bon Appétit, Clean Eating, Cook's Illustrated, Diabetic Living, Eating Well, Food Network Magazine, Gluten-Free Living, Martha Stewart Living, Mother Earth Living, Rachael Ray Every Day, Rodale's Organic Life, Taste of Home, Taste of Home Cooking School, Taste of Home Holiday, Vegetarian Today, and Weightwatchers.

To salt, to oil, To oil – perchance some herbs – ay, there’s the rub, For in that flap of skin, what smells may come When we have heated up our oven’s coil Must give us pause.

Yes, thank you, FP. We get to Chicago regularly, but (gasp!) haven't been to any of the places you wrote about, except for Eataly and the Art Institute. The Publican is now on the agenda for our next trip.

If there's a farmers market within reasonable driving distance from you that's open on Tuesday, I'd pick up an assortment of interesting-looking stuff then figure out what to do with it.

Ah, too bad. If you do get the chance to do the walking tour, it's on Forest, behind the house that's immediately north of the Heurtley house. I assume you're staying downtown or nearby. OP is an easy ride via Metra or the Green Line.

FP, are you going to Oak Park to see more FLW (and other cool) houses? A year ago we stayed in this airbnb in OP -- a coach house that he re-designed. We also ate at Citrine -- twice.

Full article, in The Atlantic The author posits four theories:

Farmers market vegetables, pre-pickling: cucumbers, zucchini, carrots, radishes, garlic scapes Ready for hibernation:

You're not over-thinking. Store it In the freezer, in an airtight container. Sounds like your dogs are treated very well.

I'm assuming you're not fluent in Japanese, haven't spend extended time in Japan, etc. 1. "...it will take a long time..." Exactly. I'm stereotyping a bit here, but at 18, although you want things NOW, it's not going to happen. Accept that this will be a long path -- and that's assuming your interests and focus don't change over the next 5-10 years. 2. Go to culinary school here. Get a Bachelor's degree along the way. Learn Japanese. Spend a few years in Japan teaching English (one of the few easy paths open to gaijin) while making contacts in the culinary world.

Has anyone tried the Cauliflower Pizza Crust (cauli + corn and potato starches + olive oil + sea salt)? I will if no one else has.

What chmike said. The dark sesame oil is not suited for that type of frying.

I saw the first strawberries of the season today -- $4/pint. We already have some decent California ones in the fridge, so we won't have much use for the local ones over the next several days, but there's plenty more coming. I did buy some purple asparagus ($5 for 2 pounds), which has been in season for several weeks now. I also picked up some eggs and meat from my favorite purveyor.

On second look, yeah, you're probably right. Thanks.

I don't have the knowledge to address your restaurant question directly, but you might get some insight by reading the posts and articles James Fallows has written about the city as part of his American Futures series in The Atlantic. Here's the most recent one, with links to six others in the body of the story.

Huh? What are you talking about? Did Kerry give you any indication she was troubled by her decision?

A pinot noir would be great with the tuna alone, but the problem, as you pointed out, is the salsa: fruit, vegetable, and acid (and, I assume, some seasoning). Great to cut through the fat and richness and char of the tuna, but bad for wine pairing. I'd abandon the notion of a red and instead go with the best sauvignon blanc you can find.

Nice synchrony -- this video link was in my AARP e-newsletter today. It's more than a bit simplistic, but still. With food and drink, as with other things in life -- athletics, relationships, expectations, etc. -- as we age, ideally we adapt to the reality of the current situation, aided by the (hoped-for) knowledge and wisdom gained over those years. For me, the main challenges have been smaller food portions, (a little) less wine, fewer carbs, and minimal late-night snacking. Not bad, really, as such things go.

eG aquafaba topic Mentioned twice in the Drinks! 2017 forum: one two

You know about Miko's!

@liuzhou, I'm guessing (and hoping) that TFTC was referring to a stereotype of a subgroup of older adults, one that's not without some justification; I remember CaliPoutine's topic about cooking for such folks. @liuzhou also is correct that earlier tendencies will usually continue into old age, with modifications if necessary. (For me, sad to say, it's cutting way back on the number of Scoville units I ingest.) My guess is that we're dealing with a bimodal distribution that to some extent reflects a similar distribution among non-older adults. People who are unadventurous, limited eaters tend to cluster around one mode; those who are more open and adventurous cluster around the other.

Yes, that's an actual physiological thing. On the average, as we age, all of our physical senses tend to diminish in one way or another: visual acuity, reaction time, auditory frequency range, olfaction, taste, etc. I clearly remember getting on my dad's case over how much salt he would shake on his food.

Maybe, maybe not. Next isn't the novelty it used to be, and mid-week should be an easier reservation than weekend. Then again, I might have nary a clue what I'm talking about. However, I can't imagine anything at Next being less than very, very good. However again, if I were spending that kind of money, I'd go to Oriole. Or, for less money and a short cab ride from Union or Ogilvie, another eG'er and I recently had an excellent meal at Ruxbin, in West Town: $85 for five courses, and it's BYOB. Sunday or Wednesday would be your only options, though.

That particular menu just started today. You might want to wait a week or so then search for reports at the Chicago Tribune (Phil Vettel), Eater Chicago, LTHForum, etc.