Alex

...in the Washington Post, here

Only if it's my shawarma 🎶

Time to throw them out?

Large silicone spatula

I didn't know about this at all, so I checked out JVR's website and located the roll designed for sous vide cooking. How does this work? Do you just wrap the square around the protruding bone before sealing?

Bad Hunter was a restaurant in Chicago that closed in 2020, a victim of the pandemic.

Well, gluten-free bread, of course. Not surprisingly, I guess, I haven't found any I like nearly as much as "regular" bread, but the loaves I get via mail order from Atwater's in Baltimore are quite decent. Costco sometimes has an OK loaf. Otherwise, I'm thinking g-f matzo meal (Manischewitz) or bread crumbs (Schãr). I found a recipe online that uses potato flakes.

Yes, except Prof is looking for an in-person course.

I do this, too. I think it's also called a "rolling cut."

Ha! Same here. I missed that.

From the September 29 "Metropolitan Diary" in the NY Times:

How about someone who doesn't give a rat's ass what her opinions are?

Morton's Coarse Kosher Salt, $3.67 for 3# on Amazon (eG-friendly Amazon.com link). I bought enough to last through this lifetime, then to preserve me after I die.

I'm melting.....

"A thing of beauty is a joy forever" -- for example, the 8.5" Staub Cast Iron Traditional Skillet.

Ditto. Ms Alex, not so much.

Looks like you can buy direct from that company, West Coast Wild Foods, albeit for more ($6/100g, or about $27/lb, plus shipping). Sad to say, my Costco doesn't stock it.

Ooh. Where are you?

Smoke points

In addition to Tuscan Sunset, I'd suggest buying small jars of their Italian Herb Mix, Pasta Sprinkle, and, my favorite, Frozen Pizza Seasoning. You then can have fun doing taste tests.

Indeed. I've donated many volumes over the years. It's a good program, and I've both cooked and taken classes in their kitchen.

Good idea. I'll check.

From my cookbooks: Sussman uses bicarb, as does Abood; Roden uses bicarb or baking powder (your choice); Ottolenghi uses powder plus flour. Whether to add it after the mix has been chilled, I have no input or thoughts about that.

Looks to me that the person was being intentionally humorous.

After 200+ views and zero replies, I guess it's almost time to donate them to our public library system or to our community college's culinary program's library. So, it's your last chance here. Make me an offer...