gfweb

Lawyers charge less

That Yale blog is great. It helped a lot when I was making appliance decisions. FWIW, I've not had a single problem with our Blue Star or Ventahood over almost 4 years

try flat iron steaks...SV at 134 for 2 or 3 hrs. They are pretty cheap where we live

LOL. Yes he was. He has gotten a good taste though.

Milton solution is dilute chlorox and salt.

Texture was good as I recall. Probably did 24 hrs and checked texture. I always reserve the option to go longer. I think i finished it over charcoal.

My notes say 24 to 48 hrs at 135f

What does she suggest?

That is the definitive carrot cake. Worth the effort.

Much as I hate it, we are into Fall menus Pork marsala with broccolini and potatoes

Down here it was...Penn Fruit, Food Fair, A&P, Thriftway

Cost of living has changed.

Tanqueray was never cheap in US. A Mahwah guy might drink a fortified wine eg Mad Dog 20/20. But Springstein is largely FOS and fakes working class roots. Good music though

Better

Succeeding on SNAP! requires the cooking ability of @DiggingDogFarm, I think. I suspect that most don't have that. $204/month is the max payment for 1 person. That doesn't go very far buying frozen pizza and potato chips. One would have to shop DDF's way and actually cook...a skill that isn't taught much. Might be an interesting TV show for more than just the SNAP! users.

The latter, I think.

Sort of like a salt water pool and chlorine generator. Interesting, but why not just dilute chlorox? Same difference, no?

And pathogens have been shown to be within the "meat" of the plant as well.

Norovirus, E. coli, Salmonella, HepA,... that stuff. Unless I grow it myself, I have to buy at a supermarket so there's plenty of opportunity for supply chain contamination. @weinoo I've seen descriptions about using diluted vinegar but I have my doubts. All of the food borne stuff infects you after passing through the pH 2 or so stomach so its pretty acid resistant esp if only exposed for a minute.

I've always been phobic about raw greens and all the bugs they can infect me with. Not corona...I'm not putting arugula in my nose. Its the GI bugs and hepatitis that concern me. What are people doing to wash their greens? I'm thinking of using dilute chlorox (which FDA approves at 200 ppm which is about a tsp per quart).

I'm very happy with our Kitchenaid. Quiet, undemanding. Just works.

I occasionally make the Serious Eats M&C upon request (the one with evap milk) which is pretty decent. Doesn't seize-up too much as it cools. But still...

Kraft's is vile.

I can't find an obit for him. Odd

Bony suckers