gfweb

Its all healthy

How do you do the port and fig sauce?

Purifying the salt might remove character. Terrior etc If biological contaminants are a concern, boiling would fix that. Boiling doesn't reliably kill spores so this stuff might not be great in food that will be prepared and then stored. Hard to know if there is arsenic or something in the spring ...this does happen...but if used in small amounts as a finishing salt it shouldn't matter.

I'd take a filter paper approach. Wouldn't surprise me if much of the non salt stuff is particulate. So I'd re dissolve it and put it through a coffee filter once or twice ... and rinse with a little fresh water to maximize salt recovery.

Audubon spent a lot of time down there whilst using a shotgun for birdwatching. Great bio John James Audubon: The Making of an American

How does this mustard relate to what a westerner would call mustard? Looks nothing like the plant or the product to me.

Now I want one and don't know what for. But I clearly need this thing

I did the same. LOL

Missed you , @Ann_T Don't think I've ever seen plastic fishing worms as a garnish. De-Barbed?

The remains of a nice dinner with friends on the patio. Balsamic/dijon glazed salmon, corn/onion/basil salad, blackened onion potato salad, blueberry crumble

Tasty left-over bits. Smoked pork tenderloin with cranberry chutney, gravlax, cheese.

The affordable immersion circulator I think is # 1. Does something new and better. As great as CSO and BSO are they do something better, but not something new.

Ate a bunch of it a my B-I-L's. Bad colitis for a day. Coincidence? Perhaps.

@Kim Shook @Shelby I'm completely behind reviving slattern ...as well as harridan and strumpet. (All words so unused that spellcheck is at a loss).

A week ago I had some plumbers digging in my yard (don't ask). The backhoe unearthed a yellow jacket nest. All day they flew around us down in the hole as well as above. Lots of them and In the Fall when they get nasty, but nobody was stung. How odd. But nice.

The son of the excellent Inquirer restaurant critic organized this as a bar mitzva project.

Not a virtue though.

Such is the quality of internet food writing. No editors = crappy cliche-ridden prose.

A confession extractor?

The quality of food writing is pretty bad in general, but I'd think that CK would do better than this. None of my money goes to him.

Not sure what they accomplish in cooking a burger. I'm not of the school that smashes the juice out of a hamburger as I overcook it on the grill. Got a photo of your bacon press?

Article says that they are shifting 1270 NJ employees to another site in the state. That's a LOT of employees. If they have that many around the country I can see why they are losing money.

From apiaries high atop the Javits Center in NYC they are making and selling honey (says NYT) What do the bees go for nectar? Not a lot of clover or whatever around Manhattan. Lots of dumpsters with bees flying around, though....

Our hood is a Vent-a-Hood. Whisper quiet and moves a lot of air

I agree, @weinoo And its hard to get a realistic answer out of hood sales people who complicate the hell out of things, I think for their own gain. Another thing is hood specs always say to have it something like 36" above the range, which is way low if you have any height to you. We mounted ours much higher and it does fine. And there's the whole issue of "make up air"