Alex

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

Indeed. Kathy, I see you've discovered the Cookbooks & References forum (including, I assume, the Eat Your Books topic). If you ever get a chance to browse the thousands of posts in the five "Cookbooks -- How Many Do You Own?" forums -- which apparently have passed into senescence (i.e., no growth but not dead yet) -- you'll see yet another example of our cookbook obsession.

"Maths sheds light on perfect cup of coffee" (BBC article)

That is terrific! It sounds like you were (and probably still are) a great dad. In my mid-teens I enjoyed Frank Sinatra and other "standards" (Mel Torme, et al.), usually on WNEW-AM, iirc. I think this also was an in-car compromise with my dad. I was fortunate than my parents never overtly criticized my listening to rock per se -- only my preferred volume. Then again, they'd also ask me to turn it down when I was listening to Beethoven.

Oops, yes. Thanks.

Does watching the movie count? It's "A Hard Day's Night" -- spoken by the wonderful Wilfrid Brambell ("He's very clean") playing Ringo's grandfather. He was only 52 at the time but absolutely looked 25 years older in the movie. "...invites to gambling dens full of easy money and fast women, chicken sandwiches and cornets of caviar. Disgusting!" And a little later, at the "gambling den": "A glass of the ol' Chablis to wash down a gesture of giblets wouldn't go amiss."

This looks great. Thanks for posting it. You wrote to fold the flour mixture into the wet mixture. Would it work just as well to fold the wet into the dry?

I'm probably going to catch hell from certain eG'ers about this, but here goes. Transferring the whole thing right away to another container is a good idea. After that, my good idea is to make yourself a negroni or other beverage of your choice; sit back in your favorite chair for that hour or two and read, nap, or otherwise productively occupy yourself; then put the roast in question right into the fridge. I see no need to let it cool down further; at that point, the effect on the fridge's internal temperature will not significantly affect the food that's already in there. To help things along, you can do the clever ice/ziploc thing that chefmd suggested, only in the fridge.

Nope. Follow the links...

You mean...you're not familiar with Pastafarianism? You haven't been touched by his noodly appendage?

I think you forgot -- it should have been "Ramen." (Both our posts probably are going to get hidden.)

Pearls Before Swine on handwritten recipes