Alex

Yes to salad, yes to soup garnish. The stem right beneath the flower can be thick and tough (at least the ones by me), so trim carefully.

As several contributors have pointed out, hardly anyone's hands are completely clean when it comes to ethical behavior. However, that doesn't mean we can't look to improve in that regard. Two perceptual principles apply here ("here" meaning non-free plastic bags, shiitake stems, etc.). The first is that a grocery store (or any large store) is essentially faceless -- just a big "them." So, when we steal (or whatever you want to call it) from "them," it's easier because it's impersonal. Perhaps you also can imagine that no one who matters is seeing you do it. This is reflected in Chris's saying he probably wouldn't remove the stems if he were buying shiitakes at a farmers market. It also was the basis of my earlier question to Fat Guy (and, by extension, to everyone else) of whether he'd do the same thing to a friend. I would guess (and hope) not. The second is that in the big scheme of things, the transgressions are very small, so they're easy to rationalize as being inconsequential for the victim. We think in terms of the individual act, not the aggregate of our acts over time. This was the basis of my second question/observation: If we "steal" 79¢ worth of, say, shiitake stems over the course of a year, that's essentially no different from shoplifting a 79¢ candy bar.

I hope your trip goes smoothly. If you are able to make it out to the truck, unfortunately I won't be there to great you. I actually can't believe I forgot to connect the dates. I will be cooking a guest chef dinner at my other gig, the Kellogg Center. It should be a great meal. A cat named Brian Goodman is in town from Cleavland. He helped open Michael Simon's NYC place. I met him and started on the prep Tuesday. The meal looks really good. It's $60 or 65 for 5 courses with wine. It might be worth calling to see if there are any seats left. (800) 875-5090 Visiting Chef Series Spring 2011 It's $75 according to the registration form. I couldn't find a menu online, though.

Knowing that the bags don't cost the store anything, and that in fact they're intended as advertising, does change the nature of the argument. However, you started the forum before you knew this. And, as Kouign Aman pointed it, you posed it as an ethical issue, which tells me you had some doubts about how ethical your behavior really was.

For pork loin (or tenderloin), Richard McPeake, in Backyard BBQ (a great self-published book), offers an Orange-Soy-Hoisin marinade. For 2# of meat: 1/2 c each soy sauce and fresh orange juice; 4 T rice wine vinegar; 2 T each hoisin sauce, sesame oil, and minced fresh garlic; 1 T brown sugar; 2 t minced fresh ginger. He says to marinate at least 12 hours.

You still haven't answered my questions, counselor.

Let me put it this way: Would you do the same thing to a good friend of yours without asking first? How about if you did it every other time you visited? Perhaps that's not theft per se, but it's certainly a moral issue. Or this way: Let's say the total value of what you take from the store over a year's time is 79¢. Now let's say someone else doesn't take plastic bags or containers, but once a year shoplifts a 79¢ candy bar. Would you not call that theft?

And the USDA finally gets on board, more or less.

I agree with Chris re the 140-150 for the tenderloin. What you described, though, sounds like more of a marinade or rub than a brine. If you're going to marinate, I'm not sure how a lime base would go with the rosemary/garlic/thyme paste. Lemon probably would work better.

Here's a great chart of smoke points. I've been using grapeseed oil, but as Pierogi mentioned, refined peanut oil has an even higher smoke point.

What a great forum! How did I miss it the first time around? Anyhow, the displays aren't really food per se, but they could have been when they were alive: Dead Pals of Sam Sanfillippo. On a more conventional note, there's America's Soul Food Museum in Atlanta.

Ms. Alex will be there for a conference just before yours, so unfortunately she won't be able to join you. In the downtown area, she does recommend Wink and Congress.

Welcome to eGullet, Julie, and thanks for the Mt. Pleasant tips. Given your screen/blog name, you might have some interest in this forum.

Now *you,* I understand. At 3:42 Chicago time, I'm doing 'leftover' soup, with no sense of deprivation whatever: mushrooms, asparagus, new red potatoes, diced Roma tomatoes, the last of the most recent roast chicken (cut up), wilted-down spinach and salad greens, plus cooked penne rigate and chicken stock. The appetizer was hummus on good buttered toast, and the wine is a perfectly nice American non-oaked Chard. Still deciding what to do for dessert. I dare to suggest, however, Alex, that the Almighty and Eternal has more mercy for us who cherish his culinary gifts than Rev. Whatsisname ever did, or will. You might just find yourself at the heavenly feast yet; save a l'il room. Ah, thank you. Perhaps instead I should have some angel food cake with divinity fudge for dessert tonight. (And please see my PM.)

As others have mentioned, I'd have an appetizer of deviled eggs (with caviar, of course) and a dessert of devil's food cake (with a shot of Hot Damn schnapps on the side). My entree? Lobster fra diavolo, of course. As you might guess, come August I'll be headed for the nether world, specifically the sixth circle of Hell. (Heresy trumps gluttony.) You can test yourself here. If I were having a non-themed meal, I'd want three perfect sandwiches of bacon, goat cheese, and heirloom tomato on sourdough toast, followed by two cups of coffee with cream, followed by a large bowl of peach ice cream with sliced peaches. All ingredients would be made, raised, or roasted in West Michigan.

Dimensions?

Does "an apple for the teacher" mean anything in Israel? If there's something like that by you (maybe "an orange for the teacher?"), you could shape and color (and texture?) the cake accordingly.

I often keep a supply of Clif bars in my office as an occasional lunch option, usually washed down with a milk/chocolate soy milk mixture I bring from home. As you mentioned, they're great for flights and road trips. I lucked into a bunch of the cool mint chocolate at Big Lots a couple of months ago, so I perfectly understand its appeal. I'll have to check out the Powerbar that mgaretz mentioned, though.

Based on the free e-newsletters I used to receive, I wouldn't do it. YMMV, but for me there wasn't much useful information in them. Are they offering a sample copy of the paid version?

tim, I think your post and mine clarified things sufficiently. I believe Jcolvin's post was well intentioned but wasn't quite clear and specific enough. In further news on the mushroom front, two pounds of fresh black morels arrived yesterday from my supplier in Northern Michigan. (My yard is morel-less, alas.) Last night: mixed green salad with fresh mozzarella followed by boneless chicken breast with sauteed morels in a marsala cream sauce (and half a bottle of wine). Tonight: slowly scrambled eggs with morels, tarragon, and chives, accompanied by roasted redskins and pan-cooked asparagus with shallots and bacon (and a glass of wine). Everything except the marsala, shallots, and wine (and possibly the redskins) are Michigan products. Tomorrow: ?

A Viking cruise, eh? Sort of like this? Kidding aside, I'm looking forward to hearing about this terrific-sounding trip.

The sauté pan flippy thing.

Yes, Jaleo is good. Ms. Alex and I ate an early dinner there this past Dec. 31. We had a plane to catch, so unfortunately we couldn't be there for the unlimited-tapas New Year's Eve party. BTW, Jaleo is two blocks from Teaism. I recommend picking up a Chocolate Salty Oat Cookie (yes, I know it sounds like something from South Park) and stashing it away for a midnight snack.

What everyone else said. Use enough sage. Use a good cheese (of course). To paint the lily, make it with pumpkin- or similar squash-filled ravioli. For a simpler, sort-of-deconstructed version, I brown small butternut squash cubes in some olive oil, then mix them with farfalle, the butter-sage sauce, and parm-reg.

Please be accurate when you post such information. The linked web site says, "don’t consume any alcohol with your very first ingestion of morels, especially black morels" and "Abstain or restrain in consuming any kind of alcohol in conjunction with eating mushrooms" [emphasis mine]. The reason is, "if you are allergic, this can seriously worsen the reaction." For how much to consume, it says, "Be moderate," but doesn't specify how much is meant by "moderate." For those of us who are not allergic or sensitive to morels, this is not an issue. I know I'm just an N of 1, but I've eaten probably 6 oz. of (cooked) morels and half a bottle of Pinot Noir at a meal, with no subsequent discomfort.