Alex

1. Use a mixture of ground beef and ground pork, approx. 2:1 beef to pork. 2. Add the salt at the very end of mixing, just before forming and baking. 3. Free-form on a baking pan gets a nice crust; a loaf pan produced a softer product. 4. I like our specialized loaf pan with a perforated insert that keeps the loaf from stewing in its own juices. 5. Kenji likes to include ground-up mushrooms. 6. I like Worcestershire sauce in mine. 7. Cook's Illustrated from 1996 offers the option of Saltines as a binder instead of white bread crumbs.

A couple of weeks ago I needed to add one item to my shopping cart in order to get free shipping from nuts.com. I do gluten-free baking and I love chestnuts, so I said what the heck, I'll buy some chestnut flour. I was going to try making castagnaccio, but I'm now traumatized after reading gfron's post about it in this topic, so I'm thinking maybe something else for my first effort. A Google search turned up a promising "paleo" coffee cake. There's also Alice Medrich's Chestnut Pound Cake, mentioned upthread, plus gfron's scones directly above (some a-p flour in the recipe might be OK, or I can sub Bob's Red Mill 1:1). What else have you made with chestnut flour that you liked (or that you'd warn me away from)?

I had no idea (no surprise there), so thanks for the info. However, I must be in tune with the universe, or something—I ate hummus, kalamata olives, and Wasa crackers for lunch today.

It looks like Annie's makes a lot of g-f entrees. They also offer two varieties of g-f pizza, although the website says one of them is currently unavailable. I haven't had or made either one, but Ms Alex is a big fan of their regular spinach pizza.

I haven't used it in a while, but I think I still have his 2000 book 50 Chowders (eG-friendly Amazon.com link).

By "products," do you mean items that require a minimal amount of prep and/or items that are ready to cook and eat? I'm afraid I can't help you there, but when you're back to cooking and baking I'd be glad to recommend some products that may well be available by you, or at least via mail order.

Article in The Guardian

We're generally looking at a range only between 80% and, at the most, 85%, so that'd be my guess, too. For my most-baked sweet, gluten-free chocolate brownies, I haven't noticed any difference between Challenge, Kerrygold, and Plugra.

Or many people with way more money than sense

I have no words...

I couldn't find one, either. And yes, it's very expensive for what it is, so I hope someone is able to provide the exact proportions for you. The company is based in Monsey, NY, so it's undoubtedly owned and run by members of the Hasidic community there—which, in my opinion, accounts for the ridiculous price ($13/lb from Amazon).

I see only a 14-day free trial. It looks like there's free access for certain supporters of the Guardian (money level, I imagine).

I'm not a rabbi, but I played one in a production at my synagogue, and my seven-great grandfather was one of the founders of Chasidism, so I declare that ferrets, despite being cute (at least to some people), are not only tref for Passover, but any time.

Heh. That's what I would do. But then, I was a math major when I started college.

OXO (eG-friendly Amazon.com link) to the rescue!

Ditto. I mean, eggs are high-fat, at least by my way of looking at it> Shel, could you describe a bit more what "low fat" means to you in this context?

And 5 for $5.56 w/o Prime

#4 indeed, especially for alliums

Around the paywall

I wouldn't call it even relatively healthy.

Yep, that's what I said (to myself). With two glasses of wine -- one an earthy orange, one a cava with some oak (!) -- the total was 35.25 euros.

In a sort-of equivalent of one's eyes being bigger than one's stomach, I wound up getting to only nine of the above list, plus three bakeries, a gelato place, and two chocolate shops that weren't mentioned. Bar Mut was a casualty of sleep deprivation. After a 9½-hour red-eye accompanied by a cute but babbling/fussing/crying eight-month-old in the next row, a 2 p.m. lunch was sacrificed in favor of a three-hour nap. I can't remember where I went instead of Maleducat, or why. Xerta turned out to be too late for my schedule. (One week wasn't enough for me to adapt to those 8 p.m. or later dinners.) Sartoria Panatieri was a major disappointment: OK crust, undercooked sausage, liquid-y cheese (and too much of it), bland tomato sauce. The food star of the week was the eight-course prix fixe tasting menu lunch (24.5 euros!) at La Sosenga, an under-the-radar (but not for long) wine bar with thoughtful, creative food that reflects and riffs on Catalan cuisine. Here are the menu (at the end) and some pictures. (I subbed a creamy cheesecake for the French toast.)

Tupelo honey is delicious, and relatively expensive. I save mine for drizzling. As others have recommended, go local.

To un-confuse @Tropicalsenior: The extra time is for "plant."

Nothing guilt-inducing about that to me!