Alex

Is it available via your library system? I'll usually do that before deciding whether or not to make a purchase. Our system has ten (!) copies of Cooking for Jeffrey, probably with good reason; there currently are 23 holds.

No one is doubting you about the ability of wild mushrooms to absorb water (wine, stock, etc.), or is saying you have to start washing yours. What we're saying is that with just a quick rinse, fresh mushrooms absorb a negligible amount of water. This has been scientifically proven; your mushroom farmer's opinion about this is irrelevant.

@TicTac, we're now talking about a quick rinse (of whole, not sliced, mushrooms) just before they're cooked, not a soaking akin to "a fair bit of rain." Mushrooms already are largely water, as you undoubtedly know. Cook's Illustrated says: The Kitchn references Gourmet magazine: And yes, Alton Brown also debunked that myth. And Mark Bittman says to go ahead and rinse. And hey, if Martha Stewart gives mushroom-washing her imprimatur, that's good enough for me.

Could you describe in more detail what you mean by "puffed out?" Here's some good information about cheeses and spoilage.

Pearls Before Swine on restaurant communal tables

I can still access the article.

I'd definitely email the manufacturer, then. I'm not sure why you doubt that would help. Given that they have a dedicated website in English, I'm sure your message will reach someone who understands what you're asking. (BTW, the "E-mail" link wasn't good; click on "Contact" at the top.) If they don't distribute the product in the US anymore, I wouldn't be surprised if they offered to sell it to you directly.

Chef, "disgustingly rich" is a figure of speech referring to an outrageously wealthy person, often one who uses his or her money in a way that's perceived as repugnant, ostentatious, or wasteful. Whether in my title or in general, it does not refer to rich people as a whole. ("Disgustingly" also is sometimes used to indicate a kind of back-handed envy: "He eats only fast food [see, now this post is food-related] and smokes two packs of cigarettes a day and he's still disgustingly healthy.") I also think you missed the meaning of "culturally clueless." It has nothing to do with simply being unfamiliar with another cuisine or, even less, what kind of pork product was used here. Obviously there's absolutely nothing wrong with expanding one's culinary horizons. It did, however, have to do with an ultra-high-end retailer taking a very non-high-end and culturally distinct food, doing absolutely nothing special with it, then charging an outrageous price. And, apparently, having not a clue about how it might be perceived. I guess that bad publicity is still publicity, though -- the offering sold out by last night.

I think cyalexa is looking for a peeler with a very distinct thumb guard/rest, as opposed to the "swelled handle" of the Messermeister. Is that right, c?

Neiman-Marcus sells collard greens (Washington Post story) I was going to put this in the Food Funnies topic, but decided it really needed its own. Maybe they're free-range, artisinal, heirloom, single-origin, hand-rubbed collards.

From The New Yorker: We Do Our Own Little Take On Ketchup

True, but they're no match for the Hello Kitty peeler.

Sure does. Sarsaparilla was the previously mentioned item. "Hey hey careful, man, there's a beverage here!"

I have no idea about 5 or 8. I have this nagging feeling that I should know #10, but nothing coherent is bubbling up. To help balance out these tough ones, here's an easy one: a White Russian, repeatedly. Hint: The movie made an earlier appearance in this forum, for a different beverage.

Poppies...Poppies...Poppies will put them to sleep. In my clinic, a favorite excuse for a drug test turning up positive for opiods was, "I ate some poppy seed rolls (bagels, cake, etc.) the night before." "Uh, sorry, but I'm not buying that. Obviously you know that eating a sufficient amount of poppy seeds can cause a positive drug test, so you also know that you need to avoid those foods." BTW, poppy seeds do not contain opium per se, but can become coated with it, or absorb some, during harvesting. Several variables influence how much opium remains after processing.

Or, if you're a David Bowie fan, Space Oddity.

'Tis. (BTW, TftC, it's Odyssey, not Oddessy.)

Here's a new one: (Looking at sandwiches in a cooler) "What's that? Chicken?" "Something like that. Tastes the same, anyway." "Got any ham?"

Yeowl! Confirming #3 as Sweeney Todd. I also am certain that my answer to #2 is correct; no need to wait for Yiannos to confirm.

Life of Brian! (w/o the exclamation point). Blessed are the cheesemakers. Here's another one (fairly easy; no Googling/Bing-ing/etc., though): Mrs. Lovett's meat pies.

Perhaps I should put up this sign at the threshhold to our kitchen. It'll also help to keep meddlers out. However, I think I will actually get this one.

After use, I hand wash it as I do any other tool (knife, etc), then dry it, fold down the probe, and put it back in its case. Nothing before use -- just flip and stab. I do like your "sip of vino" technique, though. I'll have to try that.

Oh, yes -- if I haven't already had it washed out, post-tirade, with Palmolive -- heady, but with just a touch of mellow smoothness. I'm still on a roll with making margaritas from Rick Bayless's book.

Lemon merengue pie: Replace half the regular lemon juice with Meyer lemon juice. You can cut back on the sugar slightly, if you like.

This isn't a problem for me. Whenever I'm cooking something more involved than, say, oatmeal, I take off all my clothes, apply antibacterial ointment over every square inch (square centimeter, if I'm not in the U.S.) of my body, and I'm good to go.