Alex

"Lets..go..Kroger-ing" (See, now it's related to food. ) As Calvin said, "Verbing weirds language."

Mashed/smashed, with butter, maple syrup, and flamed bourbon. Additional spices optional.

Do you mean his roast/braise method?

I'll be making a Travel-Size Butterball.

Nope, don't see any of those. She's safe. In fact, if money gets really, really, really tight, she can just crack open those tiles.

Very cool. Thanks for starting this forum; I'm looking forward to seeing more. Maybe I shouldn't have rolled up and cashed in all of the pennies in our penny jar. I like your dog. It looks like he has one white ear and one black ear. BTW, I tried looking at a larger version of the picture but was told it was a private Flickr account. How's the oven decision/search going?

Old: Brussels sprouts, browned New: Challah, sausage, and chestnut dressing

Interesting idea. Peanuts and chicken, as a stew or soup, is a classic combination in West African cooking.

Heart and Brain and coffee (The Awkward Yeti, yet again)

rotuts, I don't see a review in CR about steam ovens. Catherine, we have a higher-end GE, but it's a gas slide-in stove/oven, so unfortunately I can't offer any useful personal information.

Wall Ovens, Part the Third: At the moment, assuming you'd like a single oven in stainless steel, with all the bells and whistles except steam, I'd recommend these two -- the Bosch HBN8451UC and the GE CK7000SHSS. They do a good job with baking and broiling and are at the top of CR's reliability rankings. If forced to pick, I'd probably go with the Bosch. The Electrolux is a good oven, but I'd tend to shy away from it because it has one of the lowest reliability ratings for their electric stoves. (CR has no reliability info for their wall ovens, but I think it'd reasonable to generalize from the stove ratings.)

OK, so before I see your answers to my earlier questions, here are some more. As with many items, increasing cost tends to produce diminishing returns -- unless, of course, there's a feature you'd really, really like -- steam cooking, for example. It all depends on what your priorities are: Convection? (I assume yes, of course.) Built-in temperature probe? Wireless access from your phone? Good reliability? Proofing setting? (Don't understimate the value of that one.) Cachet? Although undoubtedly there's certain value in anecdotal evidence (i.e., an individual's experience with a particular brand), I'm very much a fan of relying on bigger data. For example, I know that Consumer Reports is pooh-poohed by certain members of this community -- and admittedly it has its limitations -- but I think it's an excellent place to start. My library system gives me complete access to CR online -- does yours? ETA: Your profile doesn't indicate where you live, but the availability of a good repair service -- especially one that can do warranty service -- for your chosen brand is essential.

Her current space has a 27" oven. The ones at AJ Madison (and elsewhere, I imagine) are only 24" or 30", so there'd be some custom installation or a trim kit involved, which would increase the cost (although probably not significantly when compared to the cost of the oven itself ).

Is there a price beyond which you will absolutely not venture? Stainless, white, or black (or doesn't it matter)? Single oven only, or would you consider a double oven? Do I assume correctly that it's a 220/240V line?

This reminds me of Allie Brosh's (Hyperbole and a Half) pain scale. Yes, I know it's not blatantly food-related, but it's close enough. Just think of it as also relating to Scoville units.

Yes -- you will fit right in here! Is your blog still available for browsing? Where in MI were you? That general area is pretty much a restaurant wasteland, so I certainly understand the Chicago trips.

The best one I've ever had -- I still remember it from years ago -- was the Eden Burger from The Frog/Commissary Cookbook, originally published in 1985. Here's the recipe, slightly adapted by the site's author (2T olive oil instead of the book's ¼ cup corn oil; portabello mushrooms instead of "regular" ones; optional 1 egg, if vegan isn't necessaary).

Here are some from our collection -- some obscure, some not: Tomes: Passionate Vegetarian, Crescent Dragonwagon (really!); Vegetarian Cooking for Everyone, Deborah Madison Relatively recent, from 2014 (I love this book): Silk Road Vegetarian, Dahlia Abraham Klein Indian/International (older books, but still good): The Indian Vegetarian, Neelam Batra; The Bold Vegetarian, Bharti Kirchner By Martha Rose Shulman: The Vegetarian Feast; Fast Vegetarian Feasts Desserts: Chef Sato's All-Natural Desserts, Satoru Sato

Wild Hibiscus Flowers in Syrup Pretty, perhaps, but froufrou just isn't my thing.

Welcome back, liamsaunt! I love pictures of other people's shelves. Thanks for including those. It's great to see that lovingly (I assume) shopworn copy of Joy of Cooking. And that someone other than I has every hardbound annual edition of CI. Could you post more pictures after your project is done? A library ladder in one's house: It doesn't get much better than that!

Perhaps in a cake, but these dark chocolate fig bonbons are pretty wonderful. Maybe it's the brandy.

Okay, this will take some patience. I'm a big fan of author James Fallows, who also blogs for The Atlantic. He recently has run a series of posts about what he calls "The World's Greatest Song" -- Águas de Março (The Waters of March), by Antonio Carlos "Tom" Jobim, who's best known in the US for writing (and singing) songs that sparked the bossa nova craze of the 1960s and 70s, most notably The Girl From Ipanema. Take a listen to his solo version here, then another version, with piano trio, by Brazilian singer Elis Regina here -- both in Portugese -- then this version by Susannah McCorkle, in English and Portugese, here. Now that the melody has turned into an earworm, listen to (and watch) this brilliant parody about Trader Joe's.

Today is part of the 12th anniversary of the first Heartland Gathering, in Grand Rapids. I remember that the folks who shopped for our Saturday communal dinner were impressed by the variety and quality of the produce and other items at the Fulton Street Farmers Market -- including the cauliflower, which eventually led to the eG Roasted Cauliflower forum. The market has gotten even bigger and better since then, and many other, smaller markets have sprouted in and around the city. Here's what was available at the Fulton Market this past Saturday.

For handmade fresh halvah, different from the typical commercial product, check out Zingerman's. According to an old thread on LTHForum, Morgan & York, also in A2, carries fresh halvah.

I don't know, but these folks might. I don't see a way to attach an image on the Visit Us/Contact Us page, but I'm sure if you call them they'll give you their direct email address.