Alex

Hi, Marmish. Glad to know you're still around. Thanks for the Forno Rosso recommendation. I'll make it a point to get there next time I'm in town. The Randolph location is just down the street from J.P. Graziano. (Paul, if you go to Graziano's, remember that they do close early (4 or 5 p.m.). Get the Mr. G sub.)

Robert's Pizza Company, in Streeterville, is on the list for my next visit. There's Coalfire -- two locations now, in West Town and Lakeview Renaldi's Pizza, in Lakeview -- close to a true NYC pie.

Favorite: scrambled very slowly --> small curds, soft but not runny Least favorite: raw, especially if it's been thrown at me

Sad to say, Mia & Grace is no more. However, one of its chef/owners, Jeremy Paquin, is now Head Chef at the excellent (and award-winning) Grove, in Grand Rapids.

Let's eat, grandma. Let's eat grandma.

"Peppermintbarkville" "Peppermint Bark Poop Nugget" "Even with Williams-Sonoma openly trying to peppermint barkify the entire globe..."

I have the paper and ink version of Rose Water & Orange Blossoms. I think you'll like it. And the author is a Michigander!

I just enrolled. Perhaps when the course begins I'll post some feedback here.

Ah, the prodigal cook. Welcome back, Ben.

Thanks, Wayne. This looks great. I get occasional emailings from EdX but I hadn't seen this one. Do you know what the time commitment involves other than attending the lectures and participating in online discussions (if any)?

Yeah, I know. That was a joke, sort of. More seriously, I was going to say it was for washing rice, but some of the openings look too big for that.

A wall decoration! ;-}

Why, to make red and green bûches de Noël, of course!

I also was going to suggest an apron: either food-related, in a cool pattern, or with a theme related to her other interests. Maybe also a toque.

This one, taken from another of her books. This is the Ken Hom recipe I mentioned. Sorry for not linking to them in my op.

Thank you, thank you. I had searched for just the English name. Duh.

While browsing through Grace Young's Stir-Frying to the Sky's Edge last week, I ran across her recipe for Chinese Barbeque Pork, of which I'm extremely fond but never made at home. As the kitchen gods would have it, I recently acquired a small pork shoulder from my favorite purveyor, so here we go. I then checked out Ken Hom's recipe, which is similar except for the omission of sesame oil, substitution of ground black pepper for white, and addition of garlic and five-spice powder. I know that this pork is traditional in some noodle dishes (Singapore noodles, etc.), soups, and fried rice. It also can be served on its own. However, me being me, I was wondering if any eG'ers knew of, or could otherwise suggest, some less traditional and intriguing uses.

Great post, bbp. Questions: -Where do you live? (I'm guessing somewhere in the current or former English-speaking world other than the US, or that you're an expat thereof. Ask me why later.) -How would you assess your home cooking skills at the moment? -What "level" of kosher are you when you eat out? (I don't know if there's a popular-language equivalent for halaal.) For example, do you keep Glatt Kosher outside the home, e.g., not even fish or dairy if a restaurant isn't certified? I'm guessing -- and I may well be wrong -- that's the case here, that you're not of the "fish is OK anywhere" or "Chinese restaurant food is automatically Kosher" persuasion.

Hey, why not? In my (very extended) family -- and in Yiddish (and its predecessors) in general -- chrain refers just to prepared grated horseradish; there's red (with beets) and white. I liked neither until well into my chronological adulthood. (The emotional part is still in question.)

A combo of mustard (albeit Dijon) and jarred horseradish is my go-to spread for grilled cheese.

Regift one of them, or donate it to a food pantry. For the other jar, if you make breaded eggplant or other vegetable, mix some mustard into the egg (if you're ovo-lacto) or other liquid.

And you can listen to this song at the same time.

NY Times article Is this a real food-related issue, or does it ultimately boil down to the non-food issue of protecting turf (i.e., money)?

They're still being sold at our biggest farmers market here, but not at the otherwise well-stocked supermarket I usually shop at.

Crafts: one two Science: one Automotive engineering: one