Shel_B

@Katie Meadow Thanks for jumping in. I've not been to Waylons ... another market to check out. Thanks. I may try your tip the next time I make a batch of beans. FWIW, I like smoke and heat in many dishes. The broth I'll be making this weekend won't be smokey, but I do make smokey broths and stocks several times a year. The Bowl is, of course, one of my sources for a variety of items, and I certainly use their meat counter.

You're correct, of course, but it is an interesting idea. Maybe something to experiment with. Judy made pork stock with a pig's head, and there are some pressure-cooked pig's head recipes around, and ... well, you get the picture.

Thanks for the suggestion. I'll keep it in mind for future stocks.

That's an interesting idea, but unworkable for what I want to do this weekend. Reminds me of a story about the Judy Rodgers pig head incident at the Zuni Cafe in San Francisco. She had a pig's head sitting in the back of the restaurant waiting to be prepared, and when she returned to start work on it, it was gone. Seems that someone slipped into the back door and stole it.

I thought about the hocks/shanks, and unsmoked ones seem hard to find, but they may be available in the Asian market. I hadn't thought about ribs, which might be workable. Thanks.

There's a large and well-stocked Asian market near me, but for some reason, I forgot about it. Yes, I'll check it out and see what they have. Thanks.

One project for this weekend is to make a pork and chicken broth to be used for some Asian-style soups. I have some chicken drumsticks defrosting and was thinking of hitting a market and getting some pork chops or ground pork and using them to add the "porkiness" to the broth, which I plan to make in the Instant Pot. Any thoughts on this idea? Any better ideas? Remember, I'm looking for quick, cheap, and easy here.

I hate when my paddle gets crammed ...

@Tropicalsenior I am happy for you. 👍 I found that my favorite and local spice shop will sell their spices in bulk at a great saving compared to their shelf prices in the store. Win-win for us both ...

This article was published long before Covid. The dates relevant to the article are throughout the text. I agree that it's cautionary. Therefore, I made a simple change to my brewing (and storage) technique to allow for the caution. The changes I made cost me no time, effort, money, or convenience, so what the heck? I'm conservative in my approach to many things anyway. The more you know, the better your luck.

In my search to find an answer to my question about tea safety, I came across this article. I'll post the link without comment other than to say that there are a coupe of points in the article that resonated for me and I will make a minor adjustment in the way I've been brewing the tea. https://www.foodsafetynews.com/2010/06/did-you-know-iced-tea-safety/

I like to drink room-temperature tea. I'll make a batch in the morning and let it sit out all day in a covered mason jar; sometimes, it'll sit overnight. No sugar or flavorings are added to the tea. Are there any potential health risks to doing this, such as bacteria growing?

Is "NS" Nova Scotia?

I had a big bowl of the soup I made a few days ago: https://forums.egullet.org/topic/166082-dinner-2024/page/122/#findComment-2440687

Great background story while enjoying breakfast. It increased my enjoyment of breakfast. Loved the bits of history and the experiences shared by the participants. Made me recall my discussions with Sweetie, a volume measurer, on the subject. Thanks for the post.

One thing I forgot to mention is that fruitwood tends to be less intense than hardwoods, like hickory. That might be something to consider when looking for bacon.

I'd like to share my experience with you. It's two words: pancetta affumicata. Some time ago, I purchased pancetta from a local charcuterie, Fra' Mani. I did so because I had enjoyed their other products, and when I tried the pancetta, I was surprised by the lightly smoked flavor it had. I didn't know that pancetta was available as a smoked product. I've since discovered a few other brands of smoked pancetta and have tried a couple. The ones I tried were also lightly smoked ... a whisper of smoke. I don't know how you can get an answer to your question other than by trying and tasting the product, but my experience thus far with smoked pancetta is that it's far less smokey than conventional bacon. AFAIK, you'd have to experiment to get your answer and find the level of smokiness and flavor you prefer. Were it practical, I'd send you a chub of the Fra' Mani ...

New Wine From Napa Valley

Recently, I've experimented a bit with the concept being discussed. I like turkey burgers and discovered that adding a small amount of soy sauce to ground turkey greatly enhances its flavor. And just last week I added some soy sauce to a tuna salad ... wow! I was quite surprised by the increased depth of flavor. I'm talking about a small amount of soy sauce like a teaspoon to a pound of ground turkey and something similar for the tuna salad. Perhaps something to think about for this dinner ...

Why do you think you had this failure? Have you done this before with success?

Red Lentil and Vegetable Soup with carrot, leek, celery, minced serrano, garlic, dried roasted garlic, parnip, gold potato, chunky zucchini, green cabbage, Reggiano rind, fresh ground Kashmiri and chipotle peppers cooked in a homemade brown chicken stock. A little for dinner tonight (sprinkled with some parseley) and the rest stored for later in the week.

I just made a batch of carrot-orange juice using a blend of Cara cara and regular Naval oranges along with the carrots. The Cara caras had a somewhat deeper than usual red flesh and were quite sweet. A nice bonus since the regular navals were not quite at their peak.

Both are great. Some years back, I watched Li Ziqi but lost the link in a computer crash. I am very happy to be reacquainted with her channel.

Not a concern. I'd most likely place the receiver on the stove or the adjacent counter. Distance from the oven would be inches.

This one? https://www.thermoworks.com/smoke/ It looks like it's hooked to the probe with a cable and then it can send to another receiver wirelessly.