chromedome

I'm not at all laissez-faire about rodents, however charming, because of a former co-worker who lost a healthy 20-something cousin to hantavirus. That stuff's no joke. I draw the line at glue traps, despite their effectiveness, because that's a miserable way for any creature to die. The next most-effective thing, in my experience, as been the old-fashioned wooden snap traps (YMMV). I use them frequently (or at least, as frequently as one needs to in a household containing three cats) and always with near-immediate results. I've found that I get best results with a tiny schmear of peanut butter or other nut butter on the trigger pad. If they can lick it off without triggering the trap, I know I've used too much and I'll clean the trap and start over. I also use gloved hands when I bait and set the trap, to minimize the telltale human scent. I'm sure I don't need to tell you my feelings when one of the farmer's markets where I was a vendor chose a cartoon mouse (drawn, completely by coincidence, by the market manager's son...) as its mascot. Because nothing symbolizes agriculture in the abstract like a pestilential, crop-defiling rodent, right?

When I was a kid it was always onions, leftover mashed potatoes and canned corned beef. More often a lunch or dinner thing than breakfast.

Pecan is widely used. In North America other nut woods (hickory, oak*) are also common choices. (*We tend not to think of oak in those terms, since acorns are little eaten in the modern era, but it's still a nut...)

I dry mine just to the "leather" stage, then bag and freeze it.

True, if the point of the exercise is to arrive at a standardized comparison of toast-making devices. From my perspective that's meaningless information, since I'm concerned only with how a given device handles my own home-baked bread sliced the way I slice it.

Sounds like a line Charles Grodin might have delivered in an 80s comedy.

Yeah, somewhere upthread someone cited a 20% in-warranty failure rate. You get that in what's already a niche product with a limited market, and it's likely to be not long for this world.

Before buying the toaster mentioned up-thread, I tried one that was marketed on its speed. It did indeed give me browned bread very quickly, but I was unable to think of it as toast because the middle of the slice hadn't heated enough to gelate and still had a "plain bread" texture. There was also the minor matter of the damned thing tossing 70 percent of my toast right onto the counter or floor (I won't name it here, but it has a sylishly diagonal appearance...a few seconds' Googling, and reading of Amazon reviews, will identify the culprit). I don't personally want my toast to be a crouton, though I know some like it that way. I want the sides deeply browned, and the interior soft like bread fresh from the oven. Speed isn't an issue, because frankly I'm not moving super-fast myself in the morning.

It's fun to swat them, and especially so when you swing your "zapper" through a cloud of them and hear the snap-snap-snap like miniature fireworks. That being said, the entertainment value is negated for me by the effort and the fact that it never really seems to make a dent in the population (even when I delegate the rackets to energetic grandkids). I use Truvia traps instead, which requires zero effort on my part and gives me about a 10-log reduction* in a few days. At least among my local population of flies, a natural cider vinegar seems the most effective bait in which to dissolve the Truvia. *SWAG

I used to do a demo in my cooking classes, where I'd set two one-cup measures of flour on the counter. "Same amount of flour, right?" ...everybody nods. ...put them on the scale...up to 40 percent variance.* "If you've ever gotten a recipe from a friend, and theirs is light and fluffy and yours is a brick? This is why. ...and this is why professionals use a scale." *one spooned and swiped, the other scooped directly from the bin with a vigorous stroke of the cup

Can't answer for your side of the country. Here on the other coast it's (NB-based) McCain and (PEI-based) Cavendish, and I don't see a whole lot of difference between 'em. Both seem fine to me, though I seldom eat them (my GF loves them, and when I make "totchos" for her I'll usually nibble a few).

Speaking as a longtime retailer...invert the product. Position the lower packaging on the bottom of the product. Slide the box over the product. Invert box and product. Add upper packaging, close box.

My father pounded nails through planks, and then laid them around his corn with the pointy sides up. It's pretty medieval, but it works well (you need to give the corn a "skirt" a good 20-24 inches wide, though...).

Sucks to be you...

As is right and proper. In my household for the past several years, I have (sadly) been the only enthusiast for chicken skin and have been forced to consume it all personally. One does as one must...

Good to get an update, and to know that you're managing to keep some money coming in.

Okay, I wondered. I thought it was Anova they'd purchased (maybe it was both?). Either way, I'm sure the Venn diagram applies as well (and that it's a vein they're mining...if customers for my $100-ish product were prime prospects for my $1500-ish product, I'd promote the hell out of it too).

I note they have explicit frying instructions for Control Freak users. Is there a corporate connection, or simply a big shared chunk of Venn diagram between the two sets of users?

Works for me. Welcome aboard....

https://thewalrus.ca/a-warning-from-the-chickens-of-the-world/

Okay, your mention of "pots" threw me. So...ramekins then, or something similar? The 9X13 is 14 cups, so that's pretty easy to convert to 8 oz (1:1) or 4 oz (1:2) ramekins, and 6 oz aren't much harder.

I've used it many times as a reference in food-related writing.

https://www.joyofbaking.com/PanSizes.html Oh wait, you were talking stovetop weren't you? Never mind, then...

I was struggling for a tactful way to make that point, so I'm glad you're already aware of it. My GF and I are hoping to purchase a property for our "forever home" within the next 5 years, and have set 100-150 feet above sea level as our minimum.