Porthos

"osmosome" I found an entry from a book published in the UK in 1841 that, as best as I can tell, does refer to the juices from meat. https://archive.org/stream/meanspromotinga00hodggoog/meanspromotinga00hodggoog_djvu.txt

I used my electric leaf blower last time and it worked very well. I just plop everything from the freezer into a cooler (I have too many coolers) and then defrost.

Chicken breasts in Stubbs brand citrus and onion marinade. 147 F for 3.25 hours, then a quick sear. Red skin mashed potatoes and a yet-to-be-named veggie. Also SVing a couple of pork loin chops for a future meal for just my DW and me. ETA: Oops. Can't make mashed potatoes without potatoes. Seasoned brown rice will stand in for the potatoes.

As long as I am doing ren faire cooking plus Christmas cookie baking it will continue to be cleaned out 3 times a year. I should have taken a picture last spring when, along with everything else there was 130+ pounds of corned beef in there.

This is the freezer that is way too empty to qualify me to play along. I am really enjoying watching what is being done by those who can play.

When I enter a book to add to my bookshelf and it hasn't been indexed, what happens if I request EYB to index it?

I just started reading this thread today and was reminded of the last place I worked. I couldn't find any knives in the kitchen so I put together a small kit with a chef's knife, cutting board and a small square Cambro (all in a tub with a lid) so that I could prep fresh veggies to be my nibbles. After a couple of days I was told I was in violation of company policy - a firing offense - for having a "weapon" on company property. I removed it and then went to the health and safety person and asked about an amendment to allow kitchen knives in the kitchen. He had to retire earlier than planned, then my contract ended, so I have no idea if corporate ever changed the policy. Enjoying the thread so far.

Plus one.

Oh man, what a memory-tree shaker. A lifetime ago when we entertained on a regular basis an hors d'oeuvre we liked to serve was hearts of palm and cream cheese with deli ham wrapped around them, sliced. Dinner tonight is very pedestrian, hamburger gravy riched up to pretend it's stroganoff served over noodles with a side of green beans from a can because canned green beans is a childhood good taste memory.

If Wikipedia is to be believed it is a New England regional term for a hot submarine sandwich.

Welcome.

It seems to me that the gaping hole in the logic that he can be sued by his ex is the assumption that he was legally obligated to stay with ATK just to keep her in the bucks. He is obligated to share his revenues but I don't see that anyone, including the courts, can looking into the future and determine what the financial future of any given individual will be. I hope this gets tossed due to lack of merit.

From the Amazon web page: " Restaurant-quality food at home with the simple press of a button. " I personally am always suspicious of things that make such claims. Let's hope it's better than the "buy me" hype.

They are available for all sandwiches at Subway.

@rotuts FCO?

I just joined. I'm not home tonight so I will not be able to add much to my library but I am looking forward to using this tool.

Because I restore cast iron pans for a hobby I have lodge, Griswold and BSR pans. I have a made-for sears Wagner that I haven't finished restoring. Griswold is lighter, and I like the finish of the bare metal as manufactured. It just seasons up better. My large Lodge is heavy and the finish just isn't there. I can't imagine shelling out the big bucks for today's heavy pans no matter what finish they claim.

I think this principle probably relates to the number of people you feed when you first prepare the dish. With four healthy adult appetites here (the grandson gets dinner with his sitter, a family friend with six sons of her own) combined with my effort to not prepare more than a meals worth, I rarely have leftovers. When I was a poor starving college student (a long time ago in a galaxy far, far away) I had trouble motivating myself to cook proper meals. I had a friend who would join me for dinner Wednesday evenings, so I did cook at least one decent meal a week.

My experience may not be useful. I pre-wash all items that go into my dishwasher which is a Bosch. I use the 1 hour Express Cycle. Jet Dry is a must because I live in a hard water area. I use Cascade Advanced, a gel, plus Lemon Shine. 1/3 Lemon Shine, 2/3 Cascade. I am also careful to not overload the machine; I want to know everything is going to get water/detergent sprayed on it; the least critical items go in the corners. I am very happy with this combination.

I like green, yellow, orange and red peppers. I enjoy them raw and cooked. I just choose WHEN I want them. My DW likes their taste, but they cause her gastric distress. There is one application I will agree is vile. Bell peppers stuffed with ground meat. That was the dinner I disliked having to cook for the family dinner when I was in high school. Graduated and left home in 1971 and have never made them again.

I use a lot of frozen veggies. I use both individual and mixed veggies. A trend that has made it harder to find mixed veggies to buy is the insidious addition of red peppers to the mixes. My DW doesn't do red peppers because they "don't like" her. Very real issue. I have been buying Italian Style Mixed Veggies for decades. I grabbed a bag while picking up a few different bags of veggies. I went to use them last week and found that even this variety of mixed veggies has suffered from the unneeded addition of red peppers. What food items have you found to have been needlessly polluted by food trends?

Pork loin chops with a dry rub. They'e in the bath and will go 3 1/2 hours at 143 F and then get a quick sear. I'm thinking of roasting sliced red potatoes with olive oil and fresh roasmary to accompany.

@Anna N Since, except and only except, as a topping on meat loaf as it goes into the oven, I don't use ketchup so it calling me to use ketchup would have made me walk away. YMMV.

Mmmm - In and Out.

I discovered the Elysian's Dragonstooth stout a couple of years ago at the Orange County (CA) fair. They have a beer-vending location called beers of the world. While there are some actual imports what their mainstay is are US craft breweries (and for the desperate who can't wait until they get to another beer booth a little bit of popular American weak swill).