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We have a big kitchen fridge/freezer, a big freezer and a littler fridge freezer. We cooked out of the freezer from March to June and only emptied it by half. Toward the beginning of summer I found two ducks I didn't know I had.

Maybe the only good thing so far about covid is that it got me out of jury duty today and thereforehome at lunchtime.

Oxygen furnace?

extreme conditions?

I have modest goose experience and I have done well cooking it like duck in the oven or sous vide. Save the fat for potatoes and veg.

I may butter and toast a hamburger bun. Never a hot dog roll. Never ever sandwich bread or, God forbid, a bagel. Grilled cheese bread is schmeared with mayo to grill it at least in part because i never have soft butter

I have Darto and Matfer pans. Matfer is much lighter and heats quicker Darto holds its seasoning much better. Darto is pretty.

What do Brits know about toast? Silly sods stack it vertically so as to cool more quickly and then put beans on it. I'd say that there's a lot of room for improvement.

I get mine from Amazon

I let t he scallops dry sitting on a plate in the fridge for an hour and then fry in butter. Nice and browned

Lately I've been eating roasted/lightly charred broccoli. Blanch then onto a pan in the oven at 375 for about 20 min.

I love the no boil pasta. I've found that you can soak them for 15 minutes and they soften up great with a normal amount of sauce. So why use 'no boil' ? I like their thinness and lack of that stupid wavy edge

"No" is shorter

Mine is Pikachu

I have this little fellow too. Always reminds me of a pokemon

I don't think JP was responsible for any of HoJo's sins. I do find it hard to believe that anything he developed made its way to the Pennsylvania Turnpike restaurants I was in as a kid where open faced turkey "sandwiches" and top loading hot dogs were the main attraction.

Never heard that.

It was "starving Armenians" when I was a kid. I think mom liked the sort-of alliteration. (there must be a word for first syllable rhyming) With our kids, we left the world out of it and just said "you're gonna finish that, right?"

Certainly true for the used Audi I bought. Never again.

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.