Alex

Crispy, with an simple rub and complementary sauce (plated underneath the pork). Here's one technique.

Absolutely. Ms. Alex has the name reaction. I'm not a huge fan, but I'll eat it depending on how it's cooked and what's accompanying it. And how fatty it is.

From the New Yorker:

I usually stay in LIC or Astoria when visiting, so it's been on my very short list for a couple of years now. I'll be back again in September so perhaps I'll take one for the team and check it out (Tough job, I know.) The non-starred but highly rated Ruta Oaxaca, in Astoria, is also on the list.

Yes, you're being grumpy. I don't see where the shaming is in that article.

This is great! I grinned all the way through the article. So are you going to place a bid?

This, sort of. There's one across the parking lot from the Costco I frequent, so when I'm getting some tire work done (mostly the complementary lifetime rotation and balance that came with the set on my car), I'll order a decaf Americano and kill some time reading -- often an actual book or magazine (gasp!). Not the worst coffee beverage I've ever had, but far from the best. I do indeed sometimes use *$$ for the wi-fi, most recently at the airport in Guadalajara, Mexico.

As so often happens on eGullet, the OP's intent has done a quick 90. Not that memorable "firsts" isn't a worthy topic, but I think that Darienne's question is the more interesting one and gets at the deeper issue of Openness (one of the "Big Five" personality factors) and what we're willing to modify and experience after lo all these many years (for some of us) of cooking. I'm still thinking about my answer...

I've visited exactly one of the wineries (Mondavi, c. 1982), but I was pleased to learn I've consumed wine from 12 of the top 50 and 5 of the bottom 50 -- most recently a chardonnay from #10 El Enemigo.

Have you had any wine from them?

I use mine nearly every week. See my post here.

That's the exact one I use. Dare I buy another one? And this is the basic recipe I use, more or less. Always 4 eggs, ½ cup cottage cheese, and somewhere between ¼ and ½ cup chopped or shredded cheese (usually Swiss/Jarlsberg/Gruyère). Usually a couple of handfuls of baby spinach, sometimes with arugula. Occasionally bacon, cooked and chopped. Always salt and white pepper. Sometimes other seasoning; Penzey's Sunny Paris is a favorite. However, I use the Steam setting instead of High Pressure -- also for 10/10. I start the cooling process with the lid off. After 10-15 minutes, I push the bites up a bit, just to make sure they'll release properly. After another 10 minutes or so, I move them to the fridge.

I've usually used Plymouth. I think PUNCH prefers it, too. I've yet to try Aviation brand gin.

I agree. In my limited cookie-baking experience (a good third of it chocolate chip, though), I'd say that creaming the butter and sugar together to start is the most crucial part. I suspect you'll be fine.

Full story here

Oh, yeah. Forgot about that. I make it regularly, except grilled (so to speak) on the stove and w/o the roll.

I also spotted the recipe and, taking a leap of faith, bookmarked it. Some time in the not-too-distant future, after Cubanelle peppers arrive at a nearby farm market, I'll take one for the team and give it a go. I also use Cubanelles in my gazpacho (Julia Moskin's NYT recipe), to no ill effect.

Celery stalker:

I suspect it still tasted markedly better than pretty much any commercial variety. I've made DL's recipe. I'm also a fan of Jeni's Roasted Strawberry and Buttermilk Ice Cream (here).

Good article about taste preferences This was new information for me:

This is interesting. Bernie, do you have a reference or two for that?

From NerdSnacks, this week's Meme of the Week:

OK, I know there's a lot of unwarranted and overheated concern about GMOs, but this one, I dunno.

Flavedo was M-W's Word of the Day on May 28. It's defined as I also learned its literal flip side, albedo, which is I knew that word only for its primary definition: