gfweb

Good tray. The small soil volume makes over and under watering easy to do. But if one is careful its great. Liking Shari Lewis may have been gender-related. None of my little buddies could stand her.

Henry the Airedale, is addicted to "bully sticks" which are grass fed, humanely raised, dried and cured bull shlongs. He'll chew through a bull's manhood in a few hours. It gives me pause.

Indeed you are. As a little kid I was embarrassed by Shari Lewis. Sooooooo lame. Change channel...try to find The Stooges or at least a Warner Bros cartoon. Which, come to think of it, would be a step up for a lot of shows today.

Is shellfish ever kosher?

Isn't bacala often cooked in milk? And burre blanc, a classical sauce for fish, involves a ton of butter. As does scampi. Having said that, cheese and fish is a mis-step, I think. Conant is a bully and FOS half the time.

They look like buttocks

I put them in a covered quart deli cup and shake the hell out of them. Skin comes right off.

In fact unless you have a business of any kind, you have no idea.

There are a zillion regs. I would say that rather than being under-regulated, the regs we have are under-enforced.

Interwebs are full of stolen stuff. Like everything on Buzzfeed.

I'm a bit of a Luddite here (if a Luddite can be against old technology like ricers and tamis). I boil sliced Yukon Golds in salted water till done. Drain and let all the water evaporate off for a few minutes. Put in a few splashes of cream and mash with an old-style masher that has ~3/4 cm holes....and adjust texture with more cream. I confess to favoring a firmer mashed potato. I've riced, whipped, food milled, tamised...it all is at best as good as mashing old school, and is more work (esp the clean-up).

This one. https://smile.amazon.com/SunBlaster-Watt-Grow-Lamp-pack/dp/B00AKKUZ7I/ref=sr_1_5?ie=UTF8&qid=1485664832&sr=8-5&keywords=daylight+grow+bulb Except I bought a pair at Loew's. With a big old school aluminum reflector right on top of the plants. I forget which, but light intensity varies either with the square or cube of the distance from the source. I hook it to a venetian blind and raise and lower it with growth/harvesting. Sage and thyme are reasonably content.

I have sage, thyme and rosemary growing under a light. Seem like I use thyme 10x more than the other two. Probably because of all the mushrooms we eat.

@mm84321 Google isn't helpful with lomo; says its beef tenderloin in spanish.

Potatoes, spanish chorizo & cabbage baked in cream ...like potatoes augratin with additions. Not the least bit photogenic but quite tasty.

I reduce the cheap balsamic to a syrup...not exactly like expensive stuff...but in that neighborhood. Many applications...sprouts, cheese accompaniment, duck confit

Tourniquet and MR @JoNorvelleWalker

Something about "osmosome" sounds like a re-use of an archaic term. But I can't find anything on google.

sparky thing is where a pilot would be. the old Vulcan had actual pilot lights that burned eternally.

Well, nevermind, then.

I'd say brown is down @Kim Shook

@daveb I have the Cabella's model you show upthread. Works great, but I'm having trouble with the bags. The cabella's bags are sturdy but they get very creased in spots which results in seal failures. What bags do you use?

Those pilotless burners will pay for the stove pretty quickly. The old one had 8 pilots running (we shut off three that werent used); that's $50 to $80/month depending on whose estimates you use and the price of propane. They kept the kitchen warm. Pretty amazing the heating power of 8 lights. Its noticeably cooler now. Downside is I can't dry pots over a pilot anymore. So far the Blue Star stove really impresses me. No electronics to fry. As far as I can tell the only electric is the convection fan and oven light.Very sturdy. Everything fits tightly and well. Knobs turn with a little resistance (in a good way). Seems way better built than the big name ones like Viking or Wolf.

Perhaps line the jar with plastic wrap and just yank the thing out

Half the cabinets are in and so is the stove. Finally there's fire in the kitchen again. Big oven. Takes a full sheet pan and could cook a small flock of chickens. Nice hot burners that simmer well too.