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Oooooohhh...if that was my establishment, I'd have to start a home-delivery service just so I could call it "Chequit At the Door."

The change was unquestionably a brilliant marketing ploy. Alas, it coincided with a sharp increase in their price (at least in my neck of the woods).

I'm sure. I've mentioned before that my father's been hand-selecting his for size for over 20 years, and now grows seriously huge garlic (it's a hard-neck variety called "Music," for those of you who are gardeners). Aside from its size, one of the things I appreciate about his garlic is its very stiff skins...not reminiscent of tissue paper, like you'd find on most garlic, but more like the pasteboard used for business cards. When I whack it with the flat of my knife, the skin usually pulls right off in one or two pieces. Very convenient.

A friend of mine threatened to call his punk band The Kosher Cheeseburgers, but he didn't think enough people would get it.

I hear you. Packing and unpacking was the worst part of my farmer's market gig, especially when I was cramming it all into a Mazda Protege (the four-door, not the hatch). Life got a lot simpler when I picked up a used minivan.

I would also point out that the creation of a YouTube video does, to some extent, add value. My ex-wife, to name just one, was a very visual learner...watching a recipe prepared on YouTube would do much, much, more for her than just reading the recipe. For those who are less experienced cooks or bakers, it also neatly answers the question "Is it supposed to look like that?", which is one I remember well from my younger days. I don't know if that makes it a "derivative work" under the accepted norms applying to intellectual property (we lament the absence of The Fat Guy even more during this kind of discussion) but I believe that's what it is.

So you're not a chowder fan, I gather? Actually, here on the East Coast baking fillets in milk is one of the standard old-school cooking methods. I guess it's what you grow up with.

Well, I once absent-mindedly licked the spoon after scooping freshly caramelized sugar out of a pot, so I'm not one to throw the first stone.

My classmates and I at culinary school constructed an entire lexicon of euphemisms for such occasions (or "alternate facts," if you will). Anything that turned out butt-ugly was, of course, "rustic," burnt translated to "deeply caramelized," and so on. As students, of course, we had ample opportunity to work on this vocabulary.

That. In my younger days I was a retail store manager. District office shared space with the Western regional office, which meant that the Regional Manager was there as well as the District Manager. Once a month, we trooped in for a DM's meeting. These ordinarily lasted two hours, and during the entire two hours we dreaded the sound of the door opening. If we were lucky, it was just the district secretary calling a manager to the phone. If we were unlucky, it was the Regional Manager poking his nose in to say "When you're done, Don, if I could just have a word with the troops for a moment?" The Regional Manager was a nice enough guy, but that meant you weren't going to be home for dinner. This was a man who could take 20 minutes just to tell you what time it was, so when he actually had a point or policy he wanted to convey it was excruciating. Typically his "few minutes" translated to anything from 90 minutes to 2 hours on top of the scheduled 2 hour meeting. Ugh.

I have to say I'm in much the same boat, even after following the thread from start to finish.

I got two confirmations...one immediately, and one about a week ago. Whatevs. I'll get it when I get it.

Almost every recipe on every food blog says it is "adapted from" or "inspired by" a recipe from a book or another blogger. Most of those that don't, should. It's how the principle of fair use works out with recipes: As long as you re-cast the instructional portion into your own words, it's not considered plagiarism.

No, like an egg roll. A square of dough, folded over to make a rectangle. Not quite as cylindrical as an egg roll, because one side was flattened/pinched like the ends. I guess "razor clam" might be a better comparison. Some of them would be slightly irregular, because nobody rolls dough perfectly square before cutting (though she was pretty good at that, too). The default filling was dry-curd cottage cheese, but she'd also do sweet ones with fruit fillings as desserts. Those tended to be smaller. She's still kicking, btw. She and her hubby are well into their 90s, and recently celebrated their 75th wedding anniversary.

I keep potato starch in my pantry for thickening purposes. Works pretty well, reheats better than flour-thickened or cornstarch-thickened.

My ex-wife's Mennonite grandmother made hers rectangular (like egg rolls) for the same reason.

I'm similarly ambivalent. I thought pull-out bottom drawers sounded wonderful until I actually had a fridge with the bottom-drawer freezer. Now that I have my big upright, of course, the fridge freezer holds just my gf's popsicles, several pounds of butter bought on sale, and a few containers of leftovers for quick reheating (the microwave is two feet away).

It's the essence of grandparenting, as well.

My only advancement over that is to use multiple pans, so the base of each melts its own little round on top of the rack. On one occasion, when I was moving and therefore in a real hurry, I put a catch-basin in the bottom and poured warm water over the frost until it yielded. It was messy and a royal PITA, but fast. Don't know I'd do it again except under similar duress.

LOL @Porthos When my son was in high school I taught him several fundamental cooking techniques, and also bought him a basic knife kit (chef knife, slicer and paring knife) in the industrial plastic-handled Henkels. He was thrilled, and -- since he was in the cooking module at his school -- exclaimed about taking his own knives to the next class. "Hey, Warren," I asked him, "Refresh my memory...why was it again that your school was on lockdown last Wednesday?" "Because some freakin' idiot brought a knife to scho-...oh."

Describing it as "slingshot bread" made me envision Ellie Mae hurling biscuits at Jethro.

I can't speak to that because I usually piped the fillings for mine. I can say that I usually had to use less filling than called for, otherwise I'd struggle to get them sealed. If I'm making them regularly (ie, when I had 'em on my menu at the restaurant) I eventually get to the point where they can be filled-to-the-brim, otherwise I'd just make the ravioli larger than necessary and then trim them down to size so the ratio of pasta to filling would be right.

Up here they sell 'em at the Dollarama chain of dollar stores. I keep meaning to buy some one of these days, but I never remember when I'm actually in the store.

I also use Finish pods. No rinsing, no pre-soak, no special treatment, no Jet-Dry, no problems. My dishwasher is an elderly Kenmore portable, so it's not as if the machine's raw power compensates for any shortcomings in the detergent.

Learning there's a clam species called the "incongruous ark" made me as happy as a clam.