chromedome

Send 'em a letter. Tell them they need to do a special run of "Blood Clots" ice cream for Halloween, using Shoprite ultra pasteurized cream.

Nah. That's what happens when people who have no idea about tartar sauce start making it for the tourists. Seriously, when I was a kid I knew NOBODY who ate tartar sauce. Fish 'n' chips came with vinegar or ketchup, and that was pretty much it.

It occurs to me belatedly that a longtime hot-weather favorite in my family is just canned tomatoes, served with toast. On a really hot day, you put the can in the refrigerator first for an hour or two. I haven't had that in years, but now that I've thought of it I probably will.

LOL Well for me, "a better breakfast" would involve dropping the Miracle Whip in favor of real mayo. But I understand the sentiment.

Always happy to have someone on hand who's up to speed on the science.

Lots of us here have cooked professionally at some point along the way, and a few still do. It's a great resource for advice and encouragement.

Quaker oats are very common up here, but I've never seen the grits. Probably a regional thing...I'm guessing gallon jugs of molasses are probably harder to find where you live, for example, but every supermarket has them here. Similarly, my California-bred late wife was shocked to find that the liquor stores here carried no more than a dozen kinds of tequila (selection has increased since, but it's still sparse), while the rum shelves spanned 16 feet of wall.

So that's Wednesday night's dinner taken care of...

Wow. I feel a lot happier now about the price of the 5-lb box locally.

Are you looking for one to use in a commercial kitchen, or just at home? Robot Coupe is a good brand, but it's a bulky and costly piece of gear.

Literally? (You just never know, around this place...)

LOL In another forum, I opined once that - if the eventual collapse of our world leaves anyone competent to pronounce an elegy - it would probably boil down to "just because you can, doesn't mean you should."

The point of putting a hole in the egg is so the air pocket inside can expand in the heat without blowing out the shell. I don't own an IP or other pressure cooker, but in all likelihood it reverses the process - because you're cooking under pressure - and forces water into the hole, where it causes those irregularities. That's just off-the-cuff theorizing (and I'm only on my first cup of tea) but it seems plausible.

My daughter just moved to a new apartment (the result of a "reno-viction" by her old landlord, but her old place was so vile we welcomed it) and finally had a space to hang her great-grandmother's spice cabinet. The contents of the jars? Well, my grandmother passed away 10 years ago and had stopped cooking some time before that. When I go back there in a couple of weeks, we'll go to Bulk Barn and pick up some fresh stuff to re-fill them with. My grandmother was born in the portentous month of August 1914, and was 93 when she passed away. Her older sister outlived her by 8 months. On my father's side, several of my great-aunts and great-uncles lived into their 90s as well. Both sets of my wife's grandparents were nonegenarians (the last one passed away just a few months ago), so my kids have some pretty robust genes in the pool.

The direct approach! I like it.

Better late than never.

In my uncaffeinated morning brain, that sentence conjured up images of the deer actively farming alongside the FIL...harnessed to a plough, perhaps, or helping cultivate between rows.

Mine's similar. I use lemon juice instead of vinegar and don't sweeten it, and I use either bacon OR raisins but not both in the same batch. Also I don't use the tomatoes, because I like to make enough for a few days at a time and the tomatoes just turn to mush and make the salad sloppy. Also, I'll sometimes substitute cauliflower for up to 1/3 of the broccoli.

You've got time on your side, so you could also just refrigerate the drippings and lift off the cake of congealed fat before dinner. Given my druthers, that's always my Plan A.

Archaeologists have pushed back the date of the earliest known bread to over 14,000 years ago. Gizmodo drew an obvious, and not entirely tongue-in-cheek, inference.

When my kids were little, waffles and ice cream were sometimes the hot-weather dinner. Without the kids, sometimes it's just a beer.

Really? I always find it slices better when still cold from the fridge. It's softer at room temp, but doesn't slice as neatly for exactly that reason (at least for me...you may be defter with your slicer).

I've tried that. It turned out my Cuise was too big for the quantities I was working with (it'd be different if I was doing a whole bag at a time, but that's more sifting than I want to deal with) so I used my little spice grinder (aka twirling-blade cheap-ass coffee grinder). That worked well, but only for a tablespoon or two at a time. So...I wound up just using the coarse and fine separately. Not an issue, really, just a bit of a PITA.

FWIW, most - I'd venture to guess almost all - of us have done similar things.