cdh

Are there enough people around here who drink tea and might want to revive the practice? I've got a few teas interesting enough to discuss sitting around that I'd happily send 5 or 10 grams of to a couple of people who would participate in a tasting thread... chime in if you're interested. Probably best to keep it within the USA, as sending baggies of vegetable matter through international mail is likely to result in delays and headaches. And for those who haven't been here long enough to remember this far back, here is an example of what I'm talking about.

Another angle of approach might be to think of special collections in the library, e.g. when somebody's estate gives all their papers to Harvard. Perhaps there are food people in that mix. Julia Child lived down the street for a good while, did her estate drop her stuff on Harvard or someplace else? Going through my own attic turned up food stuff from my grandparents and great grandparents... menus, promotional postcards for restaurants in the 1920s, matchbooks, etc. People not in the food biz kept that kind of stuff... Does the Harvard library have a special annex for that stuff (like the Harry Ransom Center at UT Austin), or is it all under one roof and administration there? So it does look like some Julia Child stuff landed at Harvard: https://www.radcliffe.harvard.edu/schlesinger-library/collection/julia-child

Didn't Harvard do a food science MOOC? I recall some eG people mentioning it a few years back. Was through one of of the MOOC clearinghouses that wasn't Coursera... EDX or something like that. Don't remember exactly. But it was Harvard faculty doing sciency stuff centered on food. Figuring who was behind that would be a good lead to send an inquiry about what faculty have a academic/culinary bent... edited to add link to the old eG thread: another edit to add that I recalled someplace had a food/anthropology grad program... but it was NYU, not Harvard... NYC isn't exactly convenient to Boston for a daytrip unless you're well motivated and well funded. .

Yes... I misread that. The "5 will close, here's 5 remaining open" structure was confusing. And I had the preconceived notion that they were going to use the Chap 11 to get out of onerous leases...

So it sounds like they're getting out of Manhattan... https://1010wins.radio.com/articles/fairway-market-files-for-chapter-11-bankruptcy-70m-deal?fbclid=IwAR0oSq6unA3Ee49Xb5UTPc0a1LYL8R1L6vgkcbhr2KLxtUzYBR-IgAW78wk

Just to document that last claim of mine, here's the denial I'm talking about. Doesn't say they're not thinking bankruptcy, but does say Chapter 7 isn't on their mind.

The NY Post is not the most credible source... and Fairway themself seems to be denying it. This is not the whole story. I'll be sad if they go belly up, but I'm not sure that the epitaph is chiseled in stone yet.

And the orange zest and coriander are very traditional in the Belgian white beer recipe... the only off the wall addition is the grapefruit juice, and that is following the trend of bottled radler coming out of Germany.

That brewery has been around quite a while... and given the Belgian propensity to push the rules of brewing in interesting directions, your crack about the name has probably been making the rounds for at least a century. https://en.wikipedia.org/wiki/Brasserie_de_Silly

I use it still to wash when I get into poison ivy... Fels Naptha washes away the irritant resin pretty effectively. Never understood how it got used as a laundry soap.

inverter whatsit is a thing the Panasonic microwaves have. I've been really happy with Panasonic microwaves.

Yup. An easy rabbit hole to jump down. She strikes me as mashup of ancient Chinese farmer and Martha Stewart.

Neat. What was going on with the red packet at the butcher... the refusal and reluctant acceptance?

I'm not sure from your description what you're talking about, but it does make me think of the stuff called naruto ("fish cake") that turns up in ramen bowls. My Asian grocery has a whole freezer devoted fish cakes of this style (as opposed to breaded patties that look like Baltimore crab cakes) and fish balls... I'd wager what you're looking for would be in there.

In keeping with the original Michelin goal of inspiring people to go get in the car and drive someplace worth going to to eat... If you have 0 chance of eating there once you arrive, there is no point in getting up and going.

I've had wild Canada goose as well... bitter awful meat. Not going back to try it again.

Market this to real estate agents who are staging houses. This looks like something that might sell somebody on a kitchen space... but nobody in their right mind would have one in their own kitchen.

Looks like it belongs next to a Philippe Starck juice spider. https://www.independent.co.uk/property/interiors/the-secret-history-of-philippe-starcks-lemon-squeezer-1972849.html I could see it on the shelves of a Conran shop in London. With a Conran price point. Wouldn't sell at retail in the US at all, I don't think. Online orders might work. I'd not buy it because I don't need semifunctional art in my kitchen.

Make sure to try the frozen lasagna from TJ's too. It's really good.

Make a syrup out of the thai basil and use it in cocktails. It plays very nicely with strawberry syrup and gin. The way I do it is make a simple syrup in a sauce pan, and throw as many leaves as will wilt down in the hot syrup into the pot. Mash the leaves around a bit. Let it cool. Strain it. Bottle it and keep it in the fridge.

Dude, all ales at USA room temp? That's hard core. In the UK, room temp is lower than here, and they keep the beer in the cellar, which keeps it around 55F... Try some ale-yeast-fermented beers at around that temperature.

FFS. I said it 13 years ago, and I'll quote myself to buttress the point. Complexity can be measured objectively. Do the tests. Tell us where more different compounds are identified, the wine samples or the beer samples. There, you have your answer. All this facile "there more stuff you can put in beer, so it is more complex" vs. "nature does more stuff to the grapes so it's more complex" vs. yeast technicalities blather is getting us no place.

I've never played with the clear variety... but it does exist. Here's their website... https://plastidip.com/our-products/plasti-dip/ I figure that a clear rubber seal around the cling film will keep the jelly out for you... Or maybe just forget the cling film and spray a clear layer or two right on the phone... It should waterproof it... and you should be able to peel it off when you're done.

Why not get a a spray can of PlastiDip and spray a layer of rubberizer all over the cling-film wrapped phone to seal it up? Then drop it in the gelatin. Or does it have to visibly be a phone trapped in jello for the effect you want?

OP- I think your vegan friend is going to figure something out where ever you go. If your man needs meat, picking a vegan spot is not going to work... everywhere does vegetables in some format... If the meat requirement were not there, but good and interesting veg food was the thing, maybe someplace Indian like Saravanas in Curry Hill, or Korean formal vegetarian food like at Hangawi... but you're not going to hit both "must serve meat" and "good for vegans" at either of those simultaneously.