Alex

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).

I sometimes do, and substitute a light sprinkling of demerara sugar.

This one, from The Kerryman in Chicago. If we're making just one, instead of brewed coffee we'll use a shot of espresso diluted with very hot water (i.e., a short Americano).

Five years ago I posted this for a new member who, for reasons unknown, never returned.

Nice machine. How do you deal with the non-removable bowl?

Welcome! Where in the mittens are you?

...thanks to A.Word.A.Day Aristology

Nope, not Mystic Pizza. Eighteen years before that, and not a movie.

Red wine-triggered headaches decoded, in part.

And there's hamburger all over the highway in Mystic, Connecticut. (Anyone out there recognize this? ^_^)

...for the tragic loss of our confectionery friends. The full, albeit short, story

"Currently unavailable." "We don't know when or if this item will be back in stock." eG'ers must've cleaned them out.

If you should ever make the long-cooking variety, I use the improvised double-boiler method. (You could use a dedicated one, of course.) I have a couple of mixing bowls, one vintage Pyrex and one stainless steel, that fit snugly in a suitable pot and are able to use one of our pot lids. I usually use 3/4 cup dried cornmeal, 3 cups of filtered water, and two or three large pinches of salt. Put some water in the pot and the salt in the bowl. Bring the pot to a simmer and the 3 cups of water to a boil or near-boil in a vessel of your choosing (I use an electric kettle). Pour the boiling water into the bowl, give it a stir, then gradually whisk or stir in the cornmeal. Cover and cook for 45-60 minutes, giving it a stir a few times in the first 15-20 minutes. (Fine-ground polenta might be ready after a half hour.) For non-vegan eaters, stir in some unsalted butter and grated Parm-Reg.

You're welcome. I agree with SSK. I much prefer scratch or instant, although the tube can do in a pinch, especially if you brown the rounds in some olive oil.

Here's a vegan shakshuka recipe from Tahini and Turmeric. The authors say it freezes well. I double all of the spices, and sometimes add more garlic. I take the skins off the chickpeas, but that's just me. You can use precooked polenta or make some from scratch and just plop some on top -- or use it as a base, which is what we do, if we feel like it. Feel free to put some goats cheese on top for you and/or Ed, if you like. vegan shakshuka.pdf

And again...the gas industry followed big tobacco's playbook.

Today's Pearls Before Swine:

Here's one I put on hold earlier today:

"Exterminate!" is my candy corn default setting.

From a Washington Post article one year ago today:

I love the end-over-end 360: https://www.borninspace.com/hot-dog-hot-wheels-cars-launch-wieners-onto-grill/

I had to look up "Grauniad." And I'm a reader/supporter.

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