Alex

The linked article says "citric acid," which is in the juice, not the rind. The Medscape article linked to from that article also says "lime juice and sun exposure."

Good information, actually. Thanks.

Here in GR, bars and restaurants are in, with a vengence: 28 different Negroni-themed concoctions, from the classic version to one with blood orange to one with Luxardo (instead of Campari) to Negroni ice cream to...

Thanks for resurrecting this forum, Darienne. I think that without Maggie chiming in every so often with an updated count, it was easy for the forum to slip into the nether regions of the eG servers. In the past year, without having to breathe too hard, I accumulated seven more--mostly second-hand: Osteria, by Rick Tramonto with Mary Goodbody Heston Blumenthal at home Maximum Flavor: Recipers That Will Change the Way You Cook, by Aki Kamozawa & H. Alexander Talbot (of the "Ideas in Food" blog) The Cancer-Fighting Kitchen, by Rebecca Katz with Mat Edelson Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia, by Joan E. Aller (a terrific find, with a little story about each recipe) Food & Wine Magazine's Quick from Scratch Pasta Cookbook Rose Water & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen, by Maureen Abood (a Michigander!)

That sounds identical to a Detroit-style Coney Island hot dog!

Guinan: (hands Worf a drinking glass with a brown liquid) All right. Try this. Worf: (holding glass, looking at it) What is it? Guinan: Just try it. Worf: (hesitates, takes a sip, looks up in surprise) Guinan: You see? It's an Earth drink: prune juice. Worf: Warrior's drink. My hot dog? Unadorned, please. Some childhood habits still persist. Ms. Alex is a mustard + ketchup person. As Thanks for the Crepes sagely wrote, "...if someone desires ketchup on their dog, just let 'em have it and back off."

The Anova One has been supplanted by a newer model, so it's now available on Amazon for $99 shipped! Enter code ANOVAONE at checkout, and remember to click the Free Shipping button (if you don't already have Amazon Prime).

No. Too horrible to even contemplate. That is all.

Me, too, er, five.

This is a moderately educated guess, but it's virtually the same thing as orzo, just a slightly different shape. Orzo is also called risoni, as it's rice-shaped; pignolina is shaped like pine nuts, pignoli in Italian. More educated people: Does that sound right?

Thanks. App on Google Play App on iTunes

Captain Rutabaga says, "Link, please...."

I had forgotten all about this Calvin and Hobbes, which I liked just as much the first time around.

Yes, especially if you'll be baking bread, how about a combination convection + steam oven, like this Thermador?

Nice! And I even learned something from the review: I had always thought that it was the fan per se that made for a true convection oven.

This is wonderful, Kerry. Thanks so much for posting your pictures and narratives.

This is the salad. I can see how tomatoes would fit here.

Not to mention that anyone this cool can have an espresso machine in space any time she wants.

Google "20 minutes stomach brain" (w/o the quotation marks). It's the peptides, dontcha know.

That's exactly right. It takes about 20 minutes for the brain to fully catch up with the stomach.

Article about Cantu in today's New York Times

Hey, she's Italian. Priorities, you know.

Oh, please. Out of a nearly $400 million contract, you're going to complain about -- what, one-hundreth of one percent of that, at the most? -- to help make the astronauts', or even one astronaut's, culinary life a little bit better? Here's another story about the zero-g espresso machine, built by Lavazza.

Space: The Final (?) Frontier

Full story in the Chicago Tribune