Margaret Pilgrim

Husband counts his V8 Bloody Mary as his vegetable. I don’t disagree.

Regular V8 is abominable. (Tastes like celery.). Spicy versions are tolerable.

I stock the spicy version for snack attack times.

One is never ready for this loss. But I have to remark on what a tremendously good looking duo you are! Enjoy your extraordinary genes!

Vegan is moderately new, while high-roll dining is not. It's my sense that those who are used to drinking top wines in restaurants and who convert to vegan will continue to drink the level of wines they enjoyed in the past.

I doubt that he will have, or even expects, many vegan regulars, i.e., locals. What he devises as bar food will be interesting and maybe crucial.

Yes, it WAS. Sadly closed its doors a couple of years ago.

Humm's plan is viable as one of his periodic style shifts. Restaurants like this and Paris' Arpege. are supported by "gastro-tourism", one-time guests with high end FOMO agendas. Probably a cookbook or two forthcoming.

In the late '70sm this was our daily go-to grill. Plugged in, had an exhaust hose that fit into a window gasket. Steaks, chops, kabobs, corn, you name it. It fed the family for a half dozen years. Then we had the house reshingled and didn't want its exhaust discoloring the new stuff. It was a really great friend. No smoke indoor grilling year round. A short-lived Jenn Air product.

Funny. Our adult son, who does the majority of cooking, has a lock on the "knife drawer", made particularly necessary when they started hosting au pairs.

That has been the EMP's business practice if not plan for a very long time. Run an incarnation for a couple of years, then reinvent. Has worked before, so...

Me too. Kenji seems to be addressing problems and trepidations experienced by some, but from my POV, it ain't broke. I also appreciate the loft you get from a pre-heated DO.

Do you share your kitchen or is it essentially your domain?

Rice flour is my god. The dough ball is placed on one end of a rice-flour coated tea towel on a rimless cookie sheet. Ball slightly rolled around to coat low sides. Top of towel brought over the ball and side edges tucked under the ball to form a support. Ball rises within this support. When time's up, hot DO bottom moved to a board on adjacent table. Tea towel removed from top of loaf, tucked under top of cookie sheet and ball tipped into the pot. Pot shaken to center the ball. Lid on -> into oven. When half baked, like Duval, I remove loaf from DO (using a long, broad wooded "spatula" and oven mitt) and let it finish directly on an oven rack. Works for me.

Agreed that the basic concept allows for individual adaptation. And probably most important is kitchen configuration and choice of cooking utensils. I can see how a wall oven presents much more hazard than a range oven re height and moving a super-hot pot. And while instructions. allow for a lot of variation in "pot", one with "ears" or side handles is much more user friendly. My oven-to-table set up makes it very easy for me to transfer dough to pot, pot to oven and the reverse. YMMV

I'm not sure he noticeably advanced home economics with this study/article. I've been making this loaf since its publication without encountering the problems he tries to address. But then I probably never religiously followed the original instructions.

DH has been retired since 1998. I was originally terrified. But it has been remarkably easy. Walks. (New) grocery shopping. Stays in the country. Travel. He has a "shop" in the basement where he busies himself with projects I don't understand. I taught him about Crossword and Sudoku. We have space to separate during the day and reunite in an instant. I have no complaints.

Husband is big on instigating purges of "communal" areas, like "the kitchen drawer", the one next to the sink that has everything in it, like corkscrews and vegetable peelers and can openers and oyster knives and... When he comes upon something he doesn't understand, he asks when was the last time I used it. Then accumulates a group of totally unrelated specialty tools, boxes them up, labels them "ODD KITCHEN TOOLS" and puts them in the basement. Which may as well be in Tahiti when you reach for a singular item.

Our son and I live by the 5 minute rule. All important stuff should be retrievable in 5 minutes. Not filed alphabetically nor in color coded folders. Sometimes in a shoebox. BUT same stuff put in same place every time so that it's THERE and snatchable on short notice. Husband, on the other hand, files and crossfiles. but asks ME, rather says, "What did you do with the ...? I have finally got across how annoying an accusation is,so he more recently asks, "Where is the ...?"

Or quartered cantaloupe.

After weekly orders at the beginning of Covid, we began to shop for ourselves at the beginning of last summer. I recently received an email crediting my account with a substantial amount to be used over three orders over the next four weeks. I debated its utility considering the efficiency and economy of our current shopping. But then said, what the heck. I went on a tear, ordering luxury products I don't normal "afford": St. Benoitt milk and yogurt, Vital pastured eggs, Straus creamery butter, then threw in an organic chicken and some prime tomatoes. I doubt my order(s) fit the service's model or expectation, but it's a nice incentive. The credit paid for delivery, tip and half the "plus over normal" I spent for these items.

We only make Asian chicken salads. Cubed for curried (mayo, toasted curry powder, green onion, mango chutney, cilantro. Shredded for "Chinese" (soy-sesame dressing) or Vietnamese (lime juice, mint, cilantro dressing) We use sliced chicken for sandwiches.

Suggest a fabulous but actually very simple feast: a Grand Aioli , essentially a slew of vegetables of your choice, shellfish, served with a bowl of addictive garlicky mayonnaise.

I actually use Epicurious frequently as a Google option for a recipe search. I was not aware that there was more to "read".