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Don't remember where I read it but I have been using 137deg for a long,long time....(may have been a note in USDA stuff...) Bud

I picked up a copy from the library a week or so and went thru it.lots of interesting info,took it back the other day...didnt like it as well as his first one, however.. Bud

The strange grades don'tbother me as much as what it really is,I have had a running hassle with the butcher at kroger,because they sell the ugliest stuff imaginable as"Beef Tenderloin",, takes way to much time to trim it up so its usable... Bud

as someone above said,frozen until first use, then in the wrapper in a sealed plastic bag loose in the refrig, bud

I don't "boil"anything I guess, boiling temp here ,depending on barometric pressure,is 202 deg F Thats why it takes 25+minutes to cook spaghetti... Bud

I use Spice islands Beau monde,and Johnnys seasoning salt, together the night before,wrap in plastic and in the fridge.. Bud

I have a big cardboard box in the storage room,that is full of various glass jars and bottles... Whenever the need arises I rummage thru it to usually find a suitable jar/bottle for whatever ,,, its really handy,,, Bud

Thanks for the info link,very timely as I have been wrestling with the butcher at Kroegers lately over the crappy tenderloin "steak" they sell...its really crappy,not like I remember it being in the past...I have to do to much trimming work to get it ready to cook... Bud

35F.and snow,,,bahhh!(can ski till July 4,at least) Bud

just did a pound of De cecco linguini fini#8 in a 3 3/4QT sauce pan with salted water for about 25 minutes or so, started in boiling water. turned out perfect (at 5K+feet, so water boils at less than 200deg) Bud

same here, works much better Bud

I agree!!the restaurant supply ones are bullet proof and get washed in D/W all the time The other advantage of them is you buy bigger sizes, than you need,and use table saw to customize the sizes,so you have a perfect size for each task,,,I have about 10 different sizes in the drawer.And they are much cheaper as well... Bud

the only food thing I get at WM is lard,they have it in real large packages,at really good prices. The Yard birds really like the suet that we make from it....I have look at some of their meats,while I'm there but very rarely buy any of it... Bud

Our Pizza is very sparse compared to most others, Crust,moz,provolene, thin sliced romas from the garden.diced basil from the garden.with some Olive Oil Bud

my favorite was kipper snacks,way back in the old days, the things I have bought lately, are not nearly as good as I remember,,(might be my memory ,however....) Bud

SNOW,tonight.........BAH!!!!!!!! Bud

The real easy way is to put it on a plate(not plastic)lightly wrapped in a paper towelIn the M/Wave on high, for 1 minute 30 seconds,nice and crispy,,,,fast and neat... Bud

A scale can't measure fluid ounces, so forget about that. Most scales allow you to choose different units. I use mine metric 99% of the time. There are some kinds of things that I still think about in pounds ... like the weight of a whole chicken ... so I'll ocasionally switch units for that. But it's unimportant. To my knowledge, there aren't any scales that use baker's percentages. You have to do the math yourself (super easy if you're working with metric units). I designed a baker's percentage user interface for MyWeigh a few years ago. They gave me a nice scale in exchange for my efforts, but it seems there wasn't enough demand for them to actually make the thing. I'm sure all the Myweigh scales that people are recommending will do the job. They're a great value. I got one that goes to 0.1g. It's a nice convenience for things like leaveners and colloids, but it's much more cost effective to get a high capacity scale that reads to 1g, and then a second low capacity scale that reads to 0.1 or finer. +1 on using metric...As Im sure you do, it even works well for liquid measure,Only problems is giving non "weigh"folks recipies...

My favorite scale is a MYWeigh I5000..does everything I need , Tare 11 lbs grams, oz, etc.I use AC adapter rather than keep the batteries charged.Has a 30 year guarantee...Got it from OLD WILL KNOTT scales.. Bud

There was a local store where I took them to be replaced several times, but they are now out of business. I might try the W/S store and see what they say, however, I bought all mine from Cookware and more.com as seconds plus an extra 20%off, sale... Bud

not much work,for essentially, a new $100 pan,that I will be able to use again.. Bud

Have a 10inch All Clad nonstick fry pan, that was destined for the trash, had lots of dark brown all over it and was not really nonstick any more. I had already bought another one, so had nothing to lose, Anyway , I sprayed it really heavily with Easy OFF"fume free max",oven cleaner, and let it sit for a couple hours, scrubbed it lightly with a Tuffy scouring pad,AND,,, to my suprise,all the brown "seasoning"came off leaving the thing like new, and still nicely nonstick,,,it didn't damage the coating at all, as its reputed to do.. Had to share the good luck.... I think the term is, YMMV,however,, Bud

I use 3.5% salt in my bacon cures, 4% seems to much(thats 3.5%of the weight of the meat),,,and let cure a long time ,till all is absorbedcompletly..then smoke/cook. Bud

to early here as well..May 15 is the last frost Bud

after trying to make many many different rubs ,I cheat, and now use Spice Islands Beau Monde seasoning, along with Johnnys Seasoning salt...much better than anything I tried to make from scratch... Bud