Alex

palo, saving money sensibly is an excellent habit, don't you think? For me, any anxiety about what other shoppers think is vastly outweighed by my joy at having scored a super bargain.

Both are relatively common in Japan, I guess, but not so for this gaijin: lightly smoked horse "sashimi" (delicious, although my American girlfriend at the time couldn't deal with it), and natto, aka highly fermented soybeans (Run away!!).

I enthusiastically second Treadwell. Kerry and/or Anna, I'd love to read more from you about the Icewine Festival. Last time I was in NOTL, I did a whirlwind tour of a bunch of wineries, focusing on Riesling icewines and Riesling in general. I took home some Konzelmann, Caroline Cellars, and Tawes (Twenty Mile Bench).

The Realbeanz that Shel_B posted looks promising. Illy makes a mochacchino that has 45 mg of caffeine per can: not exactly decaf, but less than other caffeine-containing cans.

Welcome, OF. I love that logo, too.

The Onion chimes in about eating.

What a score! Based on the picture, I especially like the cobalt blue bowl and the two white pieces comprising the left half of the back row. I don't know about cranes with tutus, but here's a tutu with cranes.

Plus, in the "Related Items" section underneath the magazine, there's a link to a video entitled "How to Make Stock With The Slanted Door's Charles Phan."

Well, excuse me for trying to be at least a bit helpful by listing the curriculum, even if what I wrote didn't meet the letter of the law.

I'm in a different profession, although I have connections with the college in general, including, indirectly, the culinary program.

Porthos, could you describe the content of that course, or what you think of as a business course? For example, the course description page of our local community college lists "Hospitality Management," "Hospitality Cost Control and Financial Analysis," Hospitality Marketing," and "Entrepreneurship in Hospitality" -- all of which could fall under a business rubric.

I think I spotted an error. Before I contact the publisher, could you chime in and let me know if I'm on track? Here's their Nut Butter Scones recipe. It specifies, "Form the dough into an 8-inch (20 cm) round and cut it into 12 equal wedges. Or you can shape it into two 4-inch (10 cm) rounds and cut each into 6 pieces." I'm guessing they equated linear measurement with area measurment, which varies as the square of the diameter (or radius). Therefore, a 10 cm round is one-quarter the area of a 20 cm round. To use the same amount of dough, the 10 cm rounds would have to be twice as thick as the 20 cm one; I don't think that was their intent. The equivalent of one 20 cm round would be two 14 cm rounds.

Amen to that. I haven't been to the Detroit area in quite some time, except to go to a Tigers game or two, but I've been to terrific places in Ann Arbor, Traverse City, and here in Grand Rapids.

I guess one's opinion depends on what one was expecting or needing to learn from the book. As I mentioned upthread, I just got my copy from the library. I'm a reasonably skilled home cook, but I don't do sous vide (but I've been know to do low-temp oven cooking), "molecular" cooking (e.g. transglutimase), or other cutting edge stuff. However, I'm always up for learning a new technique or seeing an interesting suggestion for making a familiar dish. Which is to say, at first glance, but before having made anything from it, I like it. I'm not sure what I'll try first, but it'll probably be something simple, like Kale Slaw with Russian Dressing. I'll keep you posted. I do agree with Bojana, the reviewer in the linked thread, that the pictures are uninspiring. There's just something a bit off about the focus and color saturation. I noticed that the book was printed in China. I don't know enough to say whether that might have been a factor, but perhaps someone more knowledgable about such things can speak to that.

Right here in GR, aka Beer City USA

From the link in Toliver's original post: LC's TV ads also stress "More than three and a half feet!" My first thought was, "Wow! Mega-bacon!" My second thought was, "Wait. How much is that, actually?" So I did some mental math. 3.5' = 42", so "more than 3.5 feet" probably is somewhere between 42.5 and 47.5" -- otherwise they would have said "four feet." There are eight pieces of pizza to an order, and it looks like two sides of each piece are bacon-wrapped, so that's 16 sides, meaning there'd be less than 3" of bacon per side. That doesn't sound right. Maybe the "3.5 feet" refers to each of the two four-slice pies. But that wouldn't make sense, either, as the ads would then tout "more than 7 feet of bacon!" Or would they? "Seven feet" does sound like an obscene amount of bacon, at least in this context, which might turn off the average consumer -- although it's actually only 10-11 regular slices (assuming 8" per slice, which is what the bacon we have at home measures). Yeah, I'm overthinking this.

Business Insider (?!) checks out the bacon crust pizza/

I'm rather distressed by some of the comments I'm reading here already, not to mention the ones in the WaPo article. I mean, let's not play "blame the victim" here (and she doesn't see herself as a victim; see the quote below). She is taking personal responsibility and she does acknowledge that people make mistakes. Her main contention is that the bar part of a restaurant usually receives much less attention and training about this issue than the food part -- and that it shouldn't. This post to the Comments section, by "StarM" at 11:16 a.m. EST today, sums things up nicely for me:

When even one drink could kill you (Washington Post article)

Apiaries at airports O'Hare's apiary (Not to mention their goats, sheep, burros, llama, and vertical farm.)

Just requested it from my local library system. Stay tuned...

I finally got around to watching. That cake is the scariest thing I've ever seen on a screen, movie monsters and politicians included.

Not at all. Maybe you could buy that card and send it to him next Thanksgiving (or sooner). I did order several from her. She acknowledged the order and shipped the cards very quickly. Her card "Sisters Vermicelli and Fusilli" reminds me of this cartoon from The New Yorker (20+ years ago!).

And my most recent favorite, currently occupying a place of honor on the fridge: chopped liver

There's an 18-bottle "Slimline" Wine Enthusiast unit at Bed Bath & Beyond that might be worth checking out, especially if you have, or can get a hold of, one their ubiquitous 20%-off coupons. (Joining their email list is one way.) It's gotten good reviews on the BB&B web site and on Amazon.