gfweb

A related topic is the whole church pot luck disaster which maximizes the chance of food poisoning by sampling the cooking and sanitary practices of multiple kitchens with food this is never kept appropriately hot or cold. But its free, so no code violation.

eh, its a green that is nicer than collards.

I can only think of two motivations for government to ban this sort of thing. Protection of public health and collecting taxes and fees. Given that the food police aren't inspecting family kitchens I suspect that the motivation is purely financial

Hemp. Right. Medical Hemp?

Have they specified anything eg must use one molecular technique? If its straight traditional cooking , I would stick to techniques you've done a dozen times. Ditto the white wine w pork tenderloin. Ditto the keep it to one season. A peach glaze on the pork would be in season. Watch temps carefully and remember to let it rest properly. Duh, right? But under pressure things are forgotten.

This is a great reason. Zen moment?! Have you seen shoppers with cart loads of expensive cuts of meat, and paying with Food Stamps? Have you been behind someone at the cash register sorting out a hundred coupons? dcarch I always do the self checkout. Watching the coupon queens makes me nuts. As does being behind a person with a big order who goes through the whole scanning/checkout and only at the end starts rooting through a gigantic purse to find their checkbook...or exact change. ARRRGH.

Thinking more about it...Shopping for food is a lot like fishing for me. Contemplative but focussed. Nothing to rush through.

Alone. Usually for a specific meal. DW shops too fast. I peruse and generally waste time. I can stare at greens for ages.

To what temp do you cook your steaks? 145? I think not. The time temp curves cited above are well worth understanding

I live in the semi-country where paradoxically we don't have huge farmer's markets. Most are an untended table by the road with a coffee can for money. They usually have tomatoes and a couple other things. Not inspiring. One 10 table job is at the township building on Saturdays and has more variety as well as some Amish and Mennonites who always perk-up a farmer's market IMHO. There's also a guy who has a small table and a sign saying "Talk with an Architect 25 cents" He seems sane and doesn't look like a Peanuts character. I will often pick up tomatoes and some non-standard mushrooms that you cant find in the supermarket. We are blessed with great mushrooms around here, this being the "Mushroom Capital of the World".

TV reporters are generally dumbasses who'd rather be in showbiz. I've met more than a few and been impressed by none.

Zoning is not an issue. We have acres and are zoned Ag. Predators are an issue ...lots of hawks and foxes. <br /><br />But a shelter/ fence ought to protect the birds. <br /><br />How much does one need to do on a daily basis?

I like the concept but I'm a lazy sod and it sounds like there is poop and such to clean up. What's a day in the life of a chicken keeper?

I always do a diamond on steaks. Because if it looks pretty it tastes better to me. <br /><br />I don't do it on chicken breasts unless cooked SV first. I hate dried breasts which is what I get if I actually cook them on a grill.

Just gorgeous. I'm so jealous. The fish available here are pretty crappy even though we are an hour from the Atlantic. There seems to be no demand for great fish.

I'll post without showing the plating since my photos are not so uh pretty. <br /><br />Apricot and soy glazed pork tenderloin with corn/crimini/onion/ bacon hash.

I have one of these too. It is stainless and I like it lot. It is a reinforeced mesh, nice

http://www.therestaurantstore.com/tablecraft-1022-10-25-heavy-duty-strainer/4079150.html I like the commercial ones. Well-built, tough and not that pricey.

I agree re surf and turf. It lives-on because of the catchy name and the illusion of opulence.

I had a few fryers like that. Worthless to me. Small oil volume and won't get hot enough. A dutch oven and a bunch of peanut oil are more adaptable.

Why not toast the breadcrumbs to brown them and then bread the chicken?

If the cooking is long enough to pasturize and they never leave the vacuum bag they cooked in, they would be fine if kept cold and then seared before eating. A dip in boiling water pre-SV would be a good idea too.

Reasonable diet modifications eg low salt and making sure you have enough potassium can help mild hypertension and might even get you off a med, but it is asking a lot of diet alone to correct bad genes. You probably won't get off all meds. The issue of what constitutes worrisome hypertension is a great question. Is 135/90 worth treating or is the added risk from that BP trivial? Some of that calculation has to include your age, family history of vascular disease, your glucose and cholesterol. I'd take it up with your doc.

A 58 year old man who just eats sandwiches probably is satisfied with that diet. There are lots of people who just eat to live and would put anything in their mouth to fill their belly.

Agreed. All you need is right here.