Alex

Stock (unroasted), then remove the meat (it's easy to get rid of the veins, etc.) and make a big, big batch of chicken salad. My current favorite ingredients are toasted almond batons (for lack of a better word) and unsweetened dried cherries. Celery is good, too, if you can locate a non-bitter one. Dressing is mayo (Duke's nowadays), Dijon mustard (Maille), and dried dill.

How about a gift chicken? Wait, they don't have any teeth. Never mind.

Not yet. I've known about this for all of nine minutes. :-} So thank you

I found this extremely funny, although my sense of humor tilts toward the Monty Python variety, so: 1) absurdly non-matching skill sets; 2) unlikely to ever be requested together; 3) opening clams might endanger one's fingers. What also made this funny was that both jobs can exist at the same establishment. It wouldn't as funny, imo, if the posting was for, say, assembly line worker and opera singer.

Yes, that's mentioned in the linked article.

I also learned this: Full article in the Washington Post

Wow. I had no idea. Texas's AG I knew about, but this has been under the radar. I'm glad the national media finally will be covering it.

Garlic clove smasher?

The Spice House: ½ oz (~14.2 g) for $13.99

It's Zingerman's Summer Sale!

I'm pleased that I've actually been to a few of these (not Katz's; 2nd Avenue Deli was my go-to, back in the day) -- although my order was something other than what was in the article.

It looks like Thermoworks might have what you need.

Wonderful photos, as always. I especially like the one of the abandoned cottage. Oh, and the most recent one of your father. In case anyone is wondering, your son's sweatshirt says "Play Station" in Japanese katakana writing.

Speaking of Tom Sietsema, there's a good article in today's WaPo about this.

One way to tell that a restaurant is family-run:

"French post office celebrates baguette with scented stamp"

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