Alex

Concur with Jason. I use them in hot and sour soup; obviously there are many other uses.

I don't know where in the UP you are, but you might be able to locate some organic syrup from Danielson's Sugarbush.

Zingerman's. Top dollar, but you can trust the quality. Ex: 4# Parm Reg = $110; 375 ml Rioja red wine vinegar = $12; 750 ml blended Sherry vinegar = $25

Well, sort of, except that Baby Duck was the still wine. According to the article I linked to:

Cold Duck! Invented in Detroit (really)!

Haven't seen that formula since 11th grade, over half a century ago. I remember we used to make these ostensibly clever fart jokes related to it. (It's the "Ideal Gas Law.") (Yes, stuff like that is still stuck in my head.)

WWPHDS (What would your public health department say?). They probably won't be open until the 3rd, but my bet is that they'd say to toss it. Think of it this way: If you discovered a 12-day-old piece of turkey breast in your second fridge, would you feel absolutely fine making a hot turkey sandwich out of it? Also, as a couple of folks here have pointed out, some toxins can survive even pressure cooking. Unless the Queen is coming over for dinner tonight and she's been so looking forward to your turkey soup and you can't get another turkey in time, I'd toss it.

I'm sure you were referring to today's comic. However, the generic xkcd link brings up only the current one. You need to append the comic's sequential number to make it a permanent link -- like this: http://xkcd.com/1774/ -- this info is just below the Previous, Random, and Next buttons.

Hmm. I might be worth asking them if, given your circumstances, they'd sell you an unbaked pie or two. I don't know how it'd keep over a few hours, but...

Yes, sometimes. However, cyalexa did say her unit was 900W. If yours is more or less, you adjust accordingly. And no, the numbers generally aren't random settings; I'm willing (even if you're not) to trust major manufacturers to be reasonably accurate regarding their power levels. The bottom line, naturally, is whether one's outcomes are more or less consistent with the settings. You're absolutely serious about the amplifier, aren't you? The person who made that decision probably knew about the Marshall amp that goes to 11, you think?

I don't know about cyalexa's unit specifically, but power level 7 normally means that the unit runs at 7/10 of its maximum effect -- by either turning the actual microwaving on for 7/10 of the time then off for 3/10, or, if using "Inverter Technology" simply reducing the effective power level by 30%.

Any minimally decent wine should do. In fact Two- (now Three-) Buck Chuck might even be your best choice for a Bolognese. See this NY Times article.

Some foods, when reheated, get really happy and start exploding or otherwise moving around -- tomatoes and beans, to name just two. Sauces also can bubble and pop. I'm always cautious and cover what I'm reheating with a paper towel. If anything does escape, clean it up asap, before it hardens. Microwaved food continues to get hotter after the unit turns off. Most microwaves don't heat the food evenly. Once or twice, pause the unit and stir the food or otherwise redistribute it. Do it again after you think it's done. Your unit has a turntable, yes? Do be careful about drying kitchen sponges. Based on personal experience, they *will* catch fire (and smell awful and do bad things to your lungs while doing so). After shampooing your small animal, do not dry it in the microwave.

What magazines do you get?

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.