Ew! What exactly are you doing with the Marmite in the bog?

Thanks for the useful information. I'll order from Corky's and Rendezvous as per your recommendation, and I'll check out Central, too.

My questions are about Dry Rub Pork Ribs:

1) They are almost always referred to as "MEMPHIS Dry Rub Pork Ribs." Are there any examples of dry rub pork ribs outside of Memphis?
2) Are dry ribs meant to be as tender and fall-off-the-bone as wet ribs, or should there be some chew?
3) Anyone know of any places that do mail order dry rub pork ribs? I know Corky's and Rendezvous in Memphis will ship their ribs, but it seems like most BBQ experts think they're resting on their laurels. Any other suggestions?

Much appeciated!

I'm pretty sure I've seen them at Bay Sweets (Middle Eastern grocery) in West Roxbury, but it would be wise to phone before you make the trek.

I think I'm all set with the champagne grapes. Thanks, all!

They're for a gelatin mold made with wine, which tastes better than it sounds :)

Thanks, but the grapes I'm looking for are called champagne grapes because of their diminutive size - supposed to look like the bubbles in champagne - not because of their suitability for wine-making. Neat post, though, that has me considering making my own wine!

Sadly, they don't have them. Thanks for the tip, though!

Thanks! Just bought the last pound at Formaggio! Just need 1 more pound...

I'll need 2 boxes of champagne grapes for a recipe in late October. Knowing they will probably be out of season by then, I was hoping to buy some now and freeze them. Has anyone seen any around? They're the very tiny grapes also known as Black Corinth. FWIW, I've already tried Russo's, Specialty, Sid Wainer, Whole Foods, Trader Joe's, Pemberton Farms, with no luck, and I've got a call into Wilson Farm in Lexington.