gfweb

I think my more “primitive” upstate PA grandparents had more enjoyment of life than the first gen Irish on the other side had. Neither were prosperous, if anything the Philly Irish side did better, but all in all , mid PA in a small town was a sweet life.

My grandfather made grape juice from some ancient vine he had. It was an electric purple/green....looked radioactive, but tasted great. I was told it was handed down from his family in central PA coal regions. My mother , the city girl , wouldn’t taste it.

Re grits in the North. My grandparents called it “mush” , but it was grits. Sometimes fried and served with syrup.

About right, I think. Includes the Piedmont, so I’m in Appalachia...or nearly so.

If you store spices in an evacuated jar, the volatile flavors will end up in the “headspace”. Better to store in a vac sealed bag. Its like what would happen to soda if you put it in a vacuum jar. All the carbonation will turn into gas and go out of the liquid.

hmmmm . A deflated souffle?

I have this one. Useful. https://www.amazon.com/Pearpeach-Combination-Grippers-Stubborn-Arthritic/dp/B07LF7W7YG/ref=sr_1_14?ie=UTF8&qid=1548559163&sr=8-14&keywords=combination+can+opener

One hears the statements to the effect that " cast iron holds on to heat well and is highly conductive" .

almost apropos... the worst poptops were the original Coors cans. They were two perforated circles that you'd push in. Not cutting your thumb had a learning curve

As I understand it, browning (Maillard Rxn)is a function of temp of the vegetable surface. If true, that would mean they'd brown quicker in a CSO than a regular oven. Still probably wouldn't top a frying pan though

Not the stuff I buy. Cento is liquidy. You must get the good stuff

Or reduce the balsamic to a light syrup first. Great on sprouts and cheeses

pop top opener

Pop top opener?

I’ll experiment with my next batch and report back.

I've wondered about smoked paprika

Hard to imagine they make money with this set up.

That'd be my vote. Easy and wonderful.

Italian sausage and peppers (and onion and tomato) served with penne. Garlic shrimp Mushroomy flat iron steak with broccolini sauteed in garlic butter and potatoes

Any aluminum in that pan? The color looks wrong for carbon steel in that top photo

This has lasted years and is still accurate https://www.amazon.com/CDN-DTQ450X-Thin-Tip-Thermometer/dp/B0021AEAG2/ref=sr_1_74?crid=B2YXCAOO912V&keywords=digital+thermometer&qid=1548185541&s=Home+%26+Kitchen&sprefix=digital+ther%2Caps%2C541&sr=1-74

I’d want to see the specs on the home test, I suspect a lack of precision. How much better can you do than what’s been cited above using good labs? At best you’ll be in the neighborhood of Kerry’s reference.

Organoleptic analysis. n-1 = 0

I saw that too. They give a reasonable curve based on several studies. I believe I’d use their numbers. Unless you are a pro and set up to do TLC or HPLC this isn’t easy stuff to assay. Equipment and expertise aren’t cheap. In another life I did a lot of this sort of thing. It isn’t a home project. Unless there’s a quick and quantitative assay I don’t know about.

Knots. A critical skill that’s mostly forgotten and really worth preserving. I don’t know too many...square, half hitch, bowline, clinch, surgeons is about it, but I use each many times a year. Whatever young people you have in mind will be improved by the book!