Alex

I think Blether is right on target. The gret majority of the world's people awake, or at least start to awake, as daylight arrives. Because of the psychological significance of awakening in general (even if it's not in the morning)--"I'm still alive," It's a new day," etc.--I'm guessing that by association the first meal of the day takes on added significance and so becomes a kind of ritual.

Green & Black's sells "Dark 70% Organic Couverture in convenient 5kg re-sealable bags of pistoles." More info here. Their 3.5 ounce bars are readily available here in GR at retail. I think they're pretty good, but as you know, it's an individual taste thing.

+4 Via an assist from Groupon: My New Orleans, John Besh Stir-Frying to the Sky's Edge, Grace Young Courtesy of Bargain Books: How to Pick a Peach, Russ Parsons Chef, interrupted, Melissa Clark The Clark book looks like a real sleeper of an acquisition.

Hmm. I ordered mine (in black) toward the middle of the sale, I think, but it hasn't arrived yet. I wonder if they think that Midwesterners are more patient than New York (and vicinity) types.

Hey, nice to see a Yooper on eGullet!

I thought I was the only one who did this. When I broke the glass piece of my (inherited) father's shaker, I started "temporarily" to use a quart canning jar--and never went back. For one drink for myself, I use a pint jar. Me three. I have a regular shaker, but usually don't use it unless we have guests and I want to put on a (purely amateur-level) show.

Pancakes, from my dad, especially his truc of adding sour cream to the batter (or, as I do nowadays, thickened yogurt).

Miss Vickie's Big Book of Pressure Cooker Recipes, by Vickie Smith (to complement my new Fagor)

Chilled avocado, tomatillo, and cucumber soup, or some variation thereof. To keep it simple, a cold tomato-watermelon-mint soup--the one I made at the Chicago Heartland Gathering--garnished with chopped avocado and fleur de sel.

The actual link still has the ellipsis in it. Here's the full link. Thanks for the heads-up.

A half-bottle of B&B--one of Ms. Alex's favorites. And some wine, but I assume you're asking about non-wine items.

Ha! Must be an eGullet thing. I ordered black, too. I was tempted by red, as our dining room walls are red and the room is open to the kitchen, but uniformity prevailed over sparkle. I didn't get that error messge, though.

Thanks, Steven. I just purchased one. Your post about using the Blendtec to make fondue was the decision maker. Well, not really, but that's pretty cool nonetheless. I also remembered that the for the basil oil I made at last year's Heartland Gathering, Edsel's (?) VitaMix absolutely pulverized the basil; my KA blender hadn't been quite as efficient at the task. I'm looking forward to smoothies, sorbets, and quick soups. I'm also curious how peanut butter will turn out. My KA food processor does a credible job, but I have a feeling this'll be better.

As much as I'd love to get involved in an ethics-related discussion, I have a more pressing product-related issue. I have a Blendtec in my cart right now, but I'm going through an internal debate about whether to click the Buy button. It's undoubtedly a great deal, and I certainly would use it (although not frequently), but I'm wondering if it would provide a significant enough advantage over my current blender. I have a relatively new (less than 1 year old) five-speed KitchenAid blender. I use it primarily for pureeing soups and the like, making pesto, and crushing ice. I have no complaints other than how loud it is. What could the Blendtec do that my KA could not do at all, or not as well?

I imagine the Whole Foods in West Bloomfield would carry it. Worth a call, anyway.

Macy's online has a sale (2-day?) on a Calphalon Contemporary stainless 8-qt multi-pot for $99.99, with an extra 20% off with code VIP20 (good only until Sunday). If you buy something else to bring the total to $99 or more, shipping is free.

Sorry, but your friend won't be able to have access to the terminal concourses unless he/she is on a flight or is an airline employee. So that won't work. Right. Wasn't thinking. Thanks.

Just finished Beyond the Great Wall, by Alford and Duguid. Valuable not just for the food, but for some insights into modern China.

Yes: "typo's" Or was that intentional? or the Canadian spelling?

It's not minus the water, it's minus the whey, which also contains lactose and protein. I also don't think there's a 1:1 relationship between thickness and calories (and in any event, how do you judge X times as thick?).

I second the TJ Maxx suggestion. IIRC, several years ago I got my Dansk there for not much $$, complete with steamer, pasta insert, and glass lid. It's made in China, but it has a sandwich bottom so it works fine for stock.

Here's my post about this Breville. I'm curious to hear how the toasting works out for you. P.S. Wouldn't a Dalek-shaped toaster be beyond cool?

Would your friend be willing to meet you at the airport? It's about 45-50 minutes from the Loop via the Blue Line, if all goes well (+ a bit of a walk to the actual terminal). Rick Bayless recently opened Tortas Frontera, in Terminal 1, Concourse B. Frommer's Travel Guides just named it one of the 10 best airport restaurants in the U.S. eGullet contributor nsxtasy offers other suggestions here.

I agree with BadRabbit. Microwave leakage is a thing of the past. Continue with your research and buy the best combination of features, performance, and price. Panasonic generally has a good rep.

At 60, I still eat and drink the same stuff, just in a bit less quantity (both food and wine). I'm more discriminating about sweets. Midnight snacks have moved to 9 p.m. That's pretty much it.