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Five (5) French fries

Four (4) French fries

In general I agree with you. But what if a 4 year old who can't read eats a bagful? Or somebody who can't read english? Astonishing it is available at all.

I think that "Who reads labels?" definitely applies when the bag contains a lethal dose of cyanide. Everything has a warning label anymore and most are just to appease lawyers or regulators. Nobody pays attention to them.

Me too!

I cooked the whole rack at 130F for 3 hours, then seared the fat in a hot pan, then sliced the chops. Sprout haters ask for seconds of those BS

SV lamb chops, roasted root vegetables, maple sprouts

Knew somebody would object Where's @Jaymes? There is another division as well. Cakey vs non-cakey corn bread. I'm ambivalent about the sugar; to me, CB is good either way depending on the application. But cakey CB is an abomination.

@rotuts I am a professor of deviled eggs

@Smithy Thanks! We use the dining room a lot...few times a week. It cleans up as easily as anywhere else LOL and it keeps Henry from begging for food The cornbread recipe (which isn't critical I guess) is 3/4 cup flour 1 1/4 cup corn meal 1/2 cup sugar 1 cup milk 1/2 cup peanut oil 1 beaten egg 2 tsp baking powder 1/2 tsp salt I mix in the jarred diced jalapeno and pour into the oiled madaleine pan and bake about 13 min at 400 F. To allow for non-jalapeno eaters I usually have the jalapeno pieces in the basket with the dark side up.

@MetsFan5 United is just the worst on so many levels. Barf

@Steve Irby Fantastic porchetta. How many people?

They work well until they don't. I mean the Foodsaver has been made so cheaply that they don't last very long. The big chains demand a low price and don't care that it doesn't last. I ran through three Foodsavers in about 10 yrs. I have a piston pump vac sealer from Cabela's now. Its a horse.

I have an IP and a Fagor PC. The fagor gets up to temp faster, can hold more... but requires a bit of watching. The IP has all these functions that I don't use...I have a rice maker...I don't find risotto a trial etc. But I can ignore it while it makes stock for 2 hours and that's something.

@Okanagancook Thanks! The breast was sous vided with the skin on and then fried to crisp-up the skin. It worked well. Madelaines make it easy to serve cornbread from a passed basket. Nothing breaks/crumbles when you pick it up...nice crust...cooks fast.

I'm thankful you took us along with you.

"Health food" stores really need regulation. So many instances of adulterated supplements have happened...and now this.

Thanksgiving dinner SV breast with seared skin and oven roasted dark meat Smoked savory yams Jalapeno and plain cornbread madelaines Mushroom/sausage stuffing, au gratin pots and pumpkin pie not shown

GE isn't great but its good enough and isn't too pricey either. Shouldn't be a negative to a buyer. You might get a good price on the group of appliances.

@Ann_T Just don't make the rookie mistake of opening the door with your face near by.

I have one. I cannot say that I use it for more than stock.

The brand name foodsaver is pretty badly made anymore....

No amount of explaining will convince people that this raw milk is a bad idea.

Williams/Sonoma has it

Not all that old, but not new either, is James Villas' The Glory of Southern Cooking. A reliable compendium of tested recipes that covers the variations of southern cooking nicely. There must be 5 cornbread recipes at least. Good cookbook to read and ponder and incorporate.