JimH

Here is some more info from the Food Timeline link I posted in the cookbook section. http://www.foodtimeline.org/foodsandwiches.html#submarine

I used to cook them as an appetizer in a pizza place in the early 80's, it was obvious that they had been around a while.

When I was young I did not like the crust on store bought "bagged" bread but I had not problem with the crust on the Italian bread used for subs. I think it's the texture, not the flavor.

DMS, I saw them as I scrooled down the page, I think I saw one at the new Bass Pro Shop and I know that I can get the Excaliber where I get my sausage supplies. I think I'll drop by BPS to take a closer look.

Andie, thanks for the recommedation. The Excaliber looks like the best value considering it's longevity and being able to proof bread is a plus! Have you dried tomatoes in the Excaliber? The Mr. Coffee could dry peppers but tom's were out of it's league. DMS, Thanks I'm not familiar with American Harvester but I'll give it a look.

I'm also considering doing this locally, by word of mouth. First, you have to determine if there is a demand. Then let demand dictate the price, in the beginning your price will be based on cost of the wood + glue and a few $$ for your back pocket. As your orders grow you can raise your prices to what the market will bear. I did a custom board to fit my Mothers sink, I cut it to size and routed it so it would fit the contour of the lip. She shows it to all of her friends, so I expect to be busy soon.

(moderator's note: merged topics -- CA) Any recommendations? I don't remember when I bought the Mr. Coffee but it has served me well drying peppers and beef jerky. I did look around the net when I thought I couldn't get it to work one more time and both the Deni and Back to Basics dehydrators look like a copy of mine. Too bad I could not find one locally, especially since I had 3 pounds of beef jerky ready to be dryed. I did finally get Mr. Coffee to work one more time but I consider it a fire hazard. I beleive the fan bearing has rusted but I would have to buy a special screwdriver (that would probably cost more than the dehydrator) to remove two screws. Thanks, Jim

Pete's Fine Meats on Richmond near Chimney Rock. Great food, BBQ and meat. I used to eat lunch there almost everyday when I worked in Greenway Plaza.

I second using a cooler for holding hot sides. I use one for holding BBQ and it keeps the meat HOT. Lay a couple of bathroom towels in the bottom (depending on the size - you want two layers of towel) pre-heat a couple of foil wrapped bricks and place them in the cooler and cover with another towel. When you are ready just place the food in the cooler under the towel. I don't use the bricks because a brisket or pork butts are screaming hot, and stay that way up to 3 hours later. Edited: Fingers too fat to type properly

Tinned oysters & cherry clams w/hot sauce are good on crackers , as is peanut butter. Beef jerky, instant coffee (get a metal canteen and find a place in your engine compartment to safely strap it. It will get hot pretty quickly).

That cleaver on the left is carbon steel, yes? I can see that there is a cleaver gap, I'm going to have buy/make another.

If you are looking for a tangy hot sauce with a pepper flavor try Crystal, if you can find it. They sell a "Extra Hot" version if the original isn't spicy enough. http://www.baumerfoods.com/products/index....73ad9323b303689

Ah, the McRib is back. <Insert zombie pic from "Shaun of the Dead" here.>

Looks tasty, I'm making ravioli soon so I'll try making ricotta for the filling. Are those coffee filters in the sieve?

Do you think you could write an article on making cheese. It would be a big help.

Chefs, boning, paring, clever, offset serrated & Filet knife. I also have a 12 or 14 inch long thin knife(?), I think labeled for icing cakes, about 1 inch wide and rounded at the end. It does agreat job slicing beef for jerky and bread.

When I switched from gas to charcoal I stopped burning steaks. I pile the charcoal so it's about 2 inches below the grill and take the steak straight from the frig to the grill. 4 minutes per side and off to rest for 5 minutes or more. The outside is brown and crusty the inside is caveman red. Makes me want to go look for woman to drag back to cave.

Try asking here: Pizza.com Be aware that this is the most technical food related forum I have ever seen.

You are right, Jaime had to cut the receipt in half to get the whole thing in the picture. I just noticed "Grocery" at the top of the one on the left with "General MDSE" at the bottom.

NCR and other register systems are endlessly programable. I like the receipt organized by department, it makes it easy to see whether or not you might have missed an item.

Sorry but receipts don't last any longer than those coupons that print out at the register. Jaime, I noticed that you bought all of your pre-packaged foods at one store and all your fresh foods at the other. I'm guessing the former is closer but the later has a better fresh foods selection and worth the extra effort. Am I right?

← To be washed down with copious amounts of He'Brew Genesis Ale (The Chosen Beer) Shmaltz Brewing Company

You had to say it didn't you, "chili cheese fries". In retaliation I have two words, Gummi Bears! The originals not the cheap knock-offs.

I saw that on the cheese thread that you linked to above. I'm cursed by the desire and ability to build things. My Grandfather was smart, he pretended to not know which end of a screw driver to use and hired people to fix things around the house. I didn't see the wisdom in this until a few years ago. I already have everything I need to make it short of the spring. I had already been thinking along those lines, inspired by my vertical sausage stuffer.

I'd like to make cheddar, parmesan & blue. I really like the taste of the yogurt so I will probably keep making that weekly, time permiting.