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"fully operable" meaning no more paper plates? I know it's petty, but that would drive me crazy.

@Smithy. I have lots of dehydrated lemons and would be happy to send you some. I’m lucky to have lots of friends with Meyer lemon trees. I know you’re in the road right now if you want to DM an address, would love to share these.

I wonder if the Minute Maid decision was made when south Florida froze solid enough to kill lots of the citrus trees there this week. As they said in Trading Places "Sell FCOJ"!

The article does mention the tradition of the crab (or crawfish) boil as a launching point, but this is apparently waaaaay past that. Pasta, really? Or even a big bucket of fried chicken, although I'll admit it could look like it had started that way once my darling and I were done with a bucket. I think I'd draw the line at anything that requires cutlery. Good idea, @Maison Rustique, about being otherwise busy. 🙂

No, you need a completed circuit to create the arc. I've done arc welding and I know how dangerous it can be. I don't think that that contraption is anything that I would want in my kitchen.

I made another, shorter trip to town and was less overwhelmed but still disinclined to take pictures. Part of that is because I was driving when I saw the most interesting things: a restaurant named "Canaan Thai" and specifying Thai cuisine; many huge grocery stores; a small grocer whose name I didn't catch but that stated "we have camel and goat meat" on the side of the building. Lots of Mexican joints, pizzerias, and so on that I'm used to seeing, but also plenty of offerings from cuisines we wouldn't see in Duluth. I think this town has a broader ethnic mix than Duluth does. In addition, I was near the local university and that always broadens the variety of cuisines. I'm sure I could feast inexpensively and well here. Before that trip I enjoyed (really, I did) a bacon cheeseburger for brunch at Hardee's when I discovered I'd come in too late for breakfast. Too bad, but this was good and plenty filling: I savored it as I allowed my hair to finish drying after a marvelous shower in this truck stop's facilities. Clean, spacious, plenty of hot water and plenty of pressure. They provide the towels. Lovely. Truck stops have come a very long way since my first experiences with them. Just now I finished dinner, selected from refrigerator contents loaded from the home refrigerator: ham, potatoes, and roasted vegetables. The potatoes got a dollop of butter after microwaving; both the potatoes and the vegetables got a slathering of that wonderful House Dressing I've been rabbiting on about. Kono wine in the stemware. I decided tonight that I'm going to do dishes, in as water-sparing a way as possible, but I'm tired of stinting on tableware in the name of a winterized trailer. So stemware it is. Tomorrow I hope to hear from the mobile mechanic. Even better, tomorrow I hope the mobile mechanic can send me on my way with a fully operable Princessmobile.

Ours was Jungle Juice in a large (clean, new) plastic garbage can, the booze was everclear and everyone some brought juice or fruit to add to it, community-minded LOL, and it was ladled into red solo cups. Somehow we never seemed to find the bottom of the can, that I remember. Sometimes, there was an unsuspecting soul that wouldn't drink the juice, and decide eating the floating fruit was the safer option, big mistake, that got you drunker faster.

I'm sure this is inaproriate now but back in the day we made Purple J*sus. Every kind of booze and some mix and a couple of cans of frozen juice and some fruit, all mixed up in a kitchen sink and enjoyed byy all.

Costco has this Nespresso on sale for $139. I've not owned a Nespresso. My sis and BIL have one (a Vertuo but not this one) and really like it. I'd already decided not to take My Ninja Coffee Whatever with me when I move. I is too big. I only drink 1 1/2 cups of coffee a day and I like it strong. I'd figured I'd just use my old Melitta pour-pver but this caught my eye. More for being able to offer guests an espresso if they'd like it. It has a small footprint which is appealing, too. Any thoughts?

That was basiclly my plan but with pork, rather than beef

Should anyone I know invite me for one of these I already know I can't make it. I have to wash my hair that night.

if you've ever 'seen' electric arc welding, , , this is an offshoot. the 'electric arc' creates 'plasma' from air&nothing. this appears to create the plasma and blow it 'upward' through 'tubes' to 'heat' the pot. the arc cannot use the cooking pot/pan as anode/cathode for the arc creation - the pot/pan would be 'consumed' at some 'rate' the 3,000 watt input , , , you'll need a 240v high amp service line to use it. not the typical 15/20 amp 120v kitchen plug.... and . . . whatever anode/cathode they are using to create the arc . . . will need to be replaced on a regular basis. the 'arc-creation' process is destructive.

Minute Maid Frozen Orange Juice concentrate leaves the party after 80 years. Lots of Jungle Juice and Punch recipes are now in danger. Bing sings.

Chorizo and roasted chile Poblano with feta, spinach, and lots of cilantro. Sauteed with white onion, garlic, and chile Serrano. Spices included black pepper, cumin, garam masala, Mexican oregano, and fish sauce. Kinda winged it but loved the flavor.

Stir fry Beef w/mushrooms in oyster sauce.

@paulraphael Thank you so much for explaining this in a way that even I can understand.

It's a curious technology, but would seem to have a problem. It's combining a fundamental weakness of electric (constrained input power) with a fundamental weakness of gas (inefficient power delivery to the pan). 3000 watts is equal to about 10,000 BTU/hr of power—if the electronics are 100% efficient, which they can't be. We know that flames at this power level are anemic. High quality home ranges put out 150% to over 200% of this. Restaurant ranges over 300%. With induction, 3000 watts is serviceable, because the total efficiency, including transfer of heat to the pan is about 90%— vs. 40% to 45% for gas. This means it's roughly equivalent to 20,000 BTU/hr—a respectable power level. The input power constraint comes from the wiring in your house, and the expense (or possibility) of upgrading it. Look at it this way: for a 4 burner range with electric oven, using 3000 watt burners and a 4500 watt oven, you need a circuit that can deliver 16,500 watts. Here are the limits of different wiring schemes: Dedicated 120v 20 amp: 2000 watts 240v 50 amp: 12,000 watts (this is about the most you can have without upgrading your house wiring) 3-Phase 208v 44–60 amp: 14,000 to 20,000 watts (if it's possible to get this where you live, you'll pay the cost of a major renovation just to get it hooked up). I mention the last one because this is what you need for a truly burly commercial induction range—a level of power you could also get with any 3/4" gas pipe. With the equivalent from electric flames, you'd have the expense of this high-wattage wiring, and then you'd be throwing half that capacity away.

I like enoki mushrooms in soups, particularly coconut chicken soup.

Wow - that has me salivating! Will definitely save this for Dungeness season. My husband and a buddy regularly set traps for Dungeness and often come home with their limit. I may be biased but I think it is the best tastting crab.

I searched and couldn't find such a topic. We have recently subscribed to OddBox - which is similar to Misfits so occaisonally I get things unfamiliar to me but I love the challenge. Last box, I got "Seafood Mushrooms." They look like enoki mushrooms on steroids - they are about 8" tall. Google tells me that some people say they taste like shrimp or lobster and that's fine with me. I was planning to add them to a stir fry tonight. Have you ever had them and/or how were they cooked? If there is a more suitable topic within to post this, please advise me.

Bernie??? I don't see your name!!!

I love chili crisp and put it on lots of things, my husband likes it too but swears he can smell it in the house for days after it is used.

Im late as usual posting. In response to Quebec. We are not Canadian, but have visited both cities at least 5 times. You really should do a short visit to Quebec. ALMOST like visiting France without the 7 hour flight. Not discounting Montreal as it's great too.

What a huge, eclectic menu!

Asparagus with crab, brown butter, and lemon p 166 from Six Seasons of Pasta I had some rock crab claws that I might ordinarily steam and serve with lemon and butter. This recipe captures those flavors nicely in a pasta dish with one of my favorite vegetables. Much tidier to pull out all the crabmeat in the kitchen than at the table, too!