gfweb

My life wouldn't change much. Perhaps I'd eat the same food but in better locations.

I use the heck out of my simple V-slicer. But if it required assembly, I'd probably use a knife for all but the biggest jobs.

Salmon with corn risotto (made with corn stock)

re the sniff test A "negative" sniff test doesn't exclude all kinds of badness

Interesting thought! AI says fly maggots die at 111F, so cooking red meat beyond rare should do it. Freezing ought to do it too. IIRC the only beastie not killed by freezing is polar bear (but not pig) trichinella.

The Dinner thread is a good one. So is the Kitchen Consumer forum. Welcome!

Completely agree I really can't understand why any business would sell BH, much less advertise selling it. Worth mentioning that Dietz and Watson, a big Philly cold cuts manufacturer with a national presence, has always offered tours to anyone who asked. Well-known here that they are squeaky clean. The Inquirer wrote them up a while ago as exemplary. https://www.dietzandwatson.com/factory-tour

yup

USDA has strict definitions for butter.

Meatloaf/meatball mixes are in every supermarket here. All have beef/pork, some have veal too. I often substitute pork sausage for ground pork,just because I have it available.

Smoked trout orzo salad

@TdeV I am decidedly pro.

I have an old round top neuro-fuzzy Zoj. Not exactly speedy, its true, but it makes good rice. The big question for me is whether flat-top plays songs when it starts and stops.

@C. sapidus I just figured it was a long trip.

Fried chicken, potato salad, garden tomato salad with balsamic glaze.