Country

Maybe some of the more technologically inclined would be interested in developing this for the NYC area.... Neighborhoods with little or no access to healthful food can be located and studied using GIS mapping

Beautiful David. Elegant simplicity.

Could the cardboard boxes be returned to FD for use again? Heavy, well made, cardboard boxes stand up pretty well and when finally they're beyond more use FD could flatten them and have them picked up by a recyling company. Too many people might find other uses for plastic milk crates and not return them, unless there was a deposit on them.

I use AC Legg seasonings to make sausage and just looked at their site to see if they have bacon cures - which they don't. So I went to Allied Kenco, where I get my Legg's since Legg's only sells wholesale. Here's the link to cures at Kenco. There's a message at the beginning that read's, in part, "The primary and most important reason that meat is cured is to prevent BOTULISM POISONING. In simpler terms, food poisoning. It is of extreme importance that any kinds of meat or sausage that will be cooked and smoked at low temperature MUST be cured." So that's something to consider. In my experience, Allied Kenco is a good outfit to do business with and they have lots of stuff, including various cures.

Same thing happened with me when I bought a bottle of Muir Glen. That stuff is awful.

Saltpeter is potassium nitrate. Used in gunpowder, fireworks, fertilizer, etc.

Hi Country! The recipe I used for the fish and the sauce is here. Thanks! I'll definitely try it!

robirdstx - Creamy dill sauce sounds great with fish! Whats the recipe for the sauce? Thanks!

Smoke detectors operated on house wiring, rather than batteries, have their own circuit breaker - that's not connected to anything else. At least in houses that are wired to electrical code. During smokey cooking the breaker can be turned off. But, remember to turn the breaker back on when you're finished cooking.

The 1936 Fannie Farmer cookbook I mentioned above suggests that grated cheese can be mixed with the crumbs. Might be good to try on a few. No asparagus here yet.

Kim, Those tacos (and Mr. Kim's kale) look delicious. Do you make your tortillas?

I wonder what their version of Denver's Rocky Mountain Oyster might be. El Toro salted nuts?

Ten or fifteen years ago I ate a Taco Bell bean burrito. My stomach didn't like it and I've never tried Taco Bell again.

The Boston Globe has a photo slide show of Baseball's unique ballpark menu items. Fenway Park now has sushi, Camden Yard in Baltimore has crab cakes, and Coors Park in Denver has Rocky Mountain Oysters.

My shame.... Anchovies. No matter how much I've tried to like them, I don't like anchovies.

Mine's the Yellowfront Grocery.

Yeah, I can't really mince garlic very well with a knife, either. I keep trying, though, and give my family members the eye if they say anything about getting a too-large piece of garlic in their bite of sauce. It doesn't help matters, either, that I actually like bigger pieces of garlic. Check out this video at YouTube. How to mince garlic I'll bet Bourdain can't do this.

I just got out (from the attic) my (deceased) grandmother's Boston Cooking-School Cook Book (1936) by Fannie Farmer. The index includes French Fried - Asparagus Tips, Cauliflower, Mushrooms (Allemande), Onions, Pepper Rings, and Potatoes. Hmm. After looking at this some more, I should not put this book back in the attic.

Thanks! I'll have to look up that recipe. With or without lobster that's about the best M&C I've ever seen. You got that one down! Edit to add: Here's link to recipe.

Lobster Mac and Cheese... Dynamite! Being on the coast of Maine I lost my enthusiasm for eating much lobster, but I'll definitely give this a try. Did you cook the lobster before mixing in and cooking the M&C?

All-Clad stainless is made with three "plys" or layers. Stainless on the outside and inside with aluminum sandwiched between them - and this goes up the sides. You can find out more by going here and click on "technical details" which has a graphic showing construction. I've been using All-Clad and Le Creuset for years and am happy with both.

I got an email this morning which I'll copy and paste below. There are no airports near Unity, so this is mostly for people who can drive there. Here's the copy and paste, and hope it turns out okay. Unity College to Host 4th Annual Sportsmen’s Conference and Wild Game Dinner on April 15 Unity College will host the fourth annual sportsmen’s conference and wild game dinner at the Unity College Centre for the Performing Arts, 4 Depot Street in Unity, on Friday, April 15. Appetizers will begin at 5:30 p.m. with dinner served at 6:30 p.m. Appetizers for the wild game dinner will include BBQ beaver, wild turkey salad and quesadillas, bear and ouille sausage, venison salami, smoked turkey, and red deer meatballs. Main courses include bear meatloaf, venison hotdogs and beans, venison cheddar pies, moose calzones, duck shish kabob, goose with orange sauce and more. Ticket prices are $15 for students, $20 regular seating, and $25 VIP tickets. Holders of VIP tickets will enjoy access to preferred seating, portions, and one bottle of wine per table. Tickets are available at the door or through the Unity College Centre for the Performing Arts (UCCPA). For more information or to purchase tickets contact the 207.948.SHOW (7469) or by e-mail at show@unitymaine.org.

Good question. Oops. FG answered before my post. As long as it tasted good...

# 15 Thai Prawn brains.

That was the only course where I actually didn't enjoy the food. There were two or three others -- the ice chips with soy come to mind -- where I thought the dish wasn't so amazing. But the dishes were almost all great. What about the glass of blood? I think I might have had a hard time even attempting to try it. I was thinking that too. And the prawn brains.