blue_dolphin

I don't think it's avoidance of truth but more a love for abbreviations and acronyms , and not just by our government in the US - this is a European-based naming convention. International Numbering System for Food Additives And yes, 385 is indeed calcium disodium EDTA, itself an abbreviation for ethylenediaminetetraacetic acid

I recommend a location close to the sputter coater you'll need for your SEM so you can save space by figuring a way to use the same vacuum pump for both applications.

The US brewers assoc does have a definition for an American craft brewery that it be small, independent and traditional, with specified standards for each of the 3 criteria. This past summer, the association launched a rather ugly seal that qualified brewers can use on their products. Sorry for the late response. Not sure it helps the OP's request but my local fave is Ladyface.

I can't, in good conscience, click "Like" on those barely singed slices of soft-looking bread masquerading as "toast" but you've got me thinking about sardine/toast variations more to my own, admittedly odd, tastes. For that, I offer you my thanks!

Head down, I'm shuffling over to join the pie crust group. I'm just grateful the doughboy has our backs!

I found the same recipe in a few places. One of the respondents to a Food52 query (I am looking for a fruitcake recipe...) credits it to a caterer from Detroit who had recipes published in Gourmet. A blogger, (Miles in Between) remembers seeing it in an old Gourmet post.

Or this? Fruitcake Hater's Fruitcake

Pecan, pepper jelly and stinky cheese panini from Deep Run Roots Using the Jalapeño Peach Glaze from the same book and Taleggio cheese.

Sounds like fun - a new trip to look forward to!

Masala Omelet from Meera Sodha's Made in India. The omelet contains sliced green onion, serrano chile, cilantro, chili powder and turmeric Buttered pumpernickel toast, tomato chutney and sliced tomato

Another tuna pasta dinner. This recipe with Calabrese chili peppers was found on the Eataly site. I used the same oil-poached tuna I made for yesterday's Zuni Café recipe but the spicy chili peppers gave this version a very different flavor profile.

Scanning or TEM? And what do you want to examine with it?

Pasta with preserved tuna and pine nuts from the Zuni Café Cookbook. Every time I make this I wonder why I don't make it more often. Modifications: For the preserved tuna, I used the seasonings from the recipe but followed the sous vide in a jar method from Modernist Cuisine at Home and used olive oil left over from a batch of Cherry Tomato Confit from Salt, Fat, Acid, Heat. I threw in a few of those cherry tomatoes at the end for color.

I've had my CSO for 2 years now. The tray is flimsy and warps. I ordered a replacement tray a couple of months ago. It is identical to the original - flimsy and prone to warping at higher temps. Edited to add - more discussion before and after this post from last year

I brought this back from my last trip to the family homestead, intending to use it to cut foam for an upholstery project. Perhaps I should reconsider. Note that I've got the orange accent on mine

I also checked Amazon and see that I've had my CSO and Instant Pot for almost exactly 2 years so they meet the cut off and would be my picks. For something more recent, I must say that I love love theiSi silicone bowl scraper that I bought last year. So handy for scraping bowls or as an extra bench scraper. I think @btbyrd recommended it in a thread about kitchen gift items. I use it, and the iSi slim spatulas every day.

I have a Fagor Duo that came with 4 qt and 8 qt pans. They are nice heavy saucepans that I use frequently and the glass lid for them also fits the Instant Pot, so I'm not getting rid of them even if I don't use them for pressure cooking. I used the 8 qt for stock once or twice after I got the IP but the need to fiddle with the gas to maintain proper heat isn't worth the extra volume of stock. I'll also mention here that I've chatted up the Instant Pot to a quite a number of friends. Those who already use pressure cookers understand the value of hands-off pressure cooking and are usually quick converts.

@Smithy, I agree with @Anna N about needing single leaves for that particular salad but you don't really need to core the sprouts first, even though that's what the recipe instruction implies. This is a quote from the recipe that appears online here. I just started with peeling off the leaves (which is fiddly enough), then sliced the center and discarded the rest. I reasoned that if I cored them first, I'd have nothing to hang on to while slicing them. Worked fine for my sprouts.

I enjoyed that taste of fall while we were dragging summer out with 90°F temps here. My favorite is always your appetizer selections - I could happily make them my dinner....along with some wine, of course! Thanks for welcoming us to come along when your hunter visits!

Funny you should mention this. I just put DRR back on the bookshelf after making the fried green tomatoes last night and caught sight of that pork chop with the pickled peanut salad on the back cover. I said to myself, "Self, you need to make something from that peanut chapter next!" In that photo, there's a smear of that citrus sweet potato butter - another yum!

Fried Green Tomatoes with Curried Peach Preserves and Whipped Feta p 458 I really liked this. I suspect there are those whose patience would be tried by a fried green tomato, marinated in buttermilk coated with a crunchy breading flavored with sesame seeds, ground coriander, smoked paprika and cayenne, served on a whipped mixture of feta cheese and buttermilk with curried peach preserves on the side. Not me! Left on my own, I probably would have been happy with the fried tomatoes alone but the addition of the salty, creamy whipped feta and the sweet-tart-spicy preserves makes this something special. The only thing I think I"d do differently would be to serve both the preserves and the whipped feta on the side or else just eat faster so the crispy breading on the tomatoes doesn't get soft. Edited to add that I talked about the curried peach preserves in another post but I wanted to give them another shout out. Highly recommended by me!

I'm with you. I suspect the mini would take care of much that I do with the IP, assuming I'd use my stovetop PC for stock and larger vol uses. The mini might have been my first pick if they were all available before I purchased but I'm not switching now.

I purée them with the sauce, freeze in small ice cube trays, pop them out and store in ziplocks in the freezer. You could also freeze directly in a flat layer in a ziplock and just break off what you need.

Wow, 3 tablespoons of maple syrup for one serving! Maple syrup is my favorite sweetener for cooked cereals but that amount makes my teeth hurt!

I haven't seen the pumpkin Pop Tarts yet but I saw (and resisted) a Trader Joe's version yesterday. I also noticed a whole "pumpkin spice" end cap display at Whole Foods. It's taking over the earth!