chromedome

I have one of those...a literal rocket scientist (well...technically a guidance systems engineer, but that doesn't have the same ring to it). Have you read about the OSIRIS-REx mission, the one that's been likened to "firing a bullet halfway round the world and hitting another bullet in flight"? He's one of the small team who made that happen.

They call it "rocket" for a reason.

I invariably put them in my oatmeal, my rice pudding and my bread pudding. Also my butter tarts, and sometimes I'll add raisins and walnuts to an apple strudel or apple pie. In most of those applications, they do indeed get plump and tender.

I'm partial to 'em as well, but mine aren't even planted yet. The last killing frost here was only the night before last.

Yup, that's a serious spread. Kudos.

His site appears to have 32 pages of recipes, some of which presumably would be from the book. https://www.fish-tales.com/cooking-with-seafood/recipes/

I've seen mention of that as well. The studies would be easy enough to Google up, so don't sweat not providing sources. I hadn't paid attention at the time because of having minimal opportunity for herbs over the past several years. That appears likely to change, this year, so I'll probably put in a more representative selection.

Now here's an interesting wrinkle. The article says that plants with human-inflicted damage only gained about a week on their reproductive cycle, but it's possible that trying a few different methods would give varying results... https://www.sciencealert.com/bumblebees-bite-plants-to-make-them-bloom

Nova Scotia, at least the part where I grew up, is sweetened biscuit country. Scratch-made in my childhood, though probably there's a lot of Bisquick now.

...and in Firefox for me. You could try Googling the title, which is in the link.

https://marker.medium.com/inside-the-flour-company-supplying-americas-sudden-baking-obsession-623034583579

FWIW, a friend of mine years ago had kitchen cupboards he'd painted with automotive enamel (on the logic that it was designed for durability, cleanability, chip resistance, etc; and came in a range of bold colors). That was 10 years before I knew him, and they were holding up well. That being said, I suspect this would be the exact opposite of a low-VOC option and would require some serious attention to ventilation.

Oh...and it's also great for scraping the membranes out of peppers when you're prepping them in quantity. Works great, it's fast, and there's little likelihood of gouging into/wasting the pepper's actual flesh.

I use a "tomato shark" for such things, which is also quite effective (disclosure: mine is an inexpensive knockoff, because I'm a cheap bast a frugal person). Aside from strawberries and tomatoes, I find it very neatly cores halved apples, which makes for attractively uniform slices or wedges. .

I have not tried it myself, but I suspect that if fromage fort was the desired end result you could probably soak the recalcitrant cheeses in your wine first, and then buzz them in a food processor once they'd softened sufficiently.

https://slate.com/business/2020/05/pasta-shortage-coronavirus-why.html

You could try an RF choke on the microwave's power cord, but really...if it's just sitting there like a lump, it shouldn't be interfering with anything.

Except for the whole "living in NYC" thing, of course.

I often make a simpler summertime salad of just fennel and fresh orange segments. Once I've finished "supreme-ing" the oranges I squeeze the juice from the remnants over the fennel, and add a splash of olive oil (and a bit of lemon, if the oranges aren't tart enough). Very nice on a hot day,* and minimal prep. *Which in the local context, means anything past the mid-20s C.

Random thought that occurred to me last night as I was dozing off... There really ought to be a cocktail called the Metaphor. "Gotta hand it to ol' Jimbo, he really knows how to mix a Metaphor..." Edited to add the afterthought.... "...and WTH would go into one?"

I have grown them all successfully, and fenugreek as well. A lot rides on how often you cycle through your spices, of course, but if you plant enough you'll get *some* germination even with older seeds. Once you've got the first few growing, of course, you can let a plant or two bolt and produce mature seeds. Refrigerate those, and next year is looked after. In the present company I'm guessing most of us have fresher spices than our less food-centric neighbours, so the odds are better. Push come to shove, you could always buy some fresh at your local bulk-foods store or whatever. Dill is just about as fast-growing as cilantro, so it's a good candidate for growing from seed. Fennel and fenugreek take longer to go to seed, but don't take too terribly long to reach the usable-as-herb stage. One quick note: Keep some space between your fennel and dill; apparently they're closely enough related that they can cross-pollinate and your next-year seeds will be unreliable.

Cilantro grows quickly and freely from seed - quickly enough, in fact, that I usually stagger my planting times even here in my relatively short-season climate. Grab the bottle of coriander seed from your cupboard and plant a dozen or so in a suitable location, and you should have a few germinate even if the seeds are somewhat past their prime. Thin them if necessary, and then you're off to the races. If you want to do a second planting, you'll now know roughly what germination rate to expect and can plant accordingly.

Depends whether it's genuinely uncured, no quotes, or "uncured' in the celery sense. Cut off a small piece, fry it and taste it. If it tastes like plain pork, you're good to go. If it tastes like bacon, you probably need to do something else with it (...or maybe just soak it a while to get some salt out...).

There's nothing wrong with that, you just have to carry it off with a certain degree of assurance. You don't tell people "I just threw together any old thing," you gaze at them airily and tell them "I think of it as 'jazz cookery'...I'm very improvisational."