dcarch

Food business has always been work and no money. You know that. Everything is expensive, and no one wants to pay you a fair amount for what you put in. It's all about promotion. Think David's Cookies. The guy is a great promoter. David's Cookies is now a 100 million $ business. I know a guy (forgot his name) who was a computer programmer. Never cooked or baked. One days he made a sweet potato cheese cake, promoted it, got on TV shows. He made a huge amount of money having someone else making the cheese cakes and selling them. Good luck to you. A video is a great idea. Have you looked into female minority help? dcarch

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I don't get it. It takes a lot of work and time to make sliced egg tube. You end up with sliced eggs less attractive than sliced regular hard boiled eggs. dcarch

To get long white leek stems, farmers pile dirt up high to blanch. Therefore you will always have plenty of dirt. There are dirtless leeks grown hydroponically. dcarch

Isn't it true that a commercial dishwasher needs higher water temperature? (180F ?) Domestic hot water is about 140F. dcarch

Here is the solution: If I have the space, I would have two dishwashers in the kitchen. One for dirty and one for cleaned. Added benefit - if one is broken, you will not be in serious trouble. dcarch

If you really hate peeling shrimps, you can make it easier. Again, go to an Asian store and buy shrimps with head on. Shrimp's head is about half the weight, one pull, the head is off. The head is intensely flavorful for making stock. dcarch

Go to an Asian store. They have tons of fish bones, heads for sale. While you are there, get a few giant clams for making clam juice, also cheap. Shrimps are $9.00 a lb. Lobsters (small) are $6.99 a lb. Pound for pound, lobsters have more shell than shrimps. Why not make lobster broth? dcarch

No, I didn't salt or flavored them. Just plain. I set the dehydrator at 130F overnight. dcarch

A quick meal; shrimps and chopped clams in garden Sungold sauce on ramen noodles and snow peas, also from my garden. dcarch

If you are attacked by squashes, fight back! Dehydrate and vac pack. Wonderful for the winter months. dcarch

Quick, cheap & dirty.. I buy ramen noodles, but I don't use their flavor (MSG) packages. I save them. Many of the packages are shrimp flavored. I used them to boost seafood recipes. dcarch

Kansas (zone 6a) is not ideal for growing artichokes. It depends on variety and how early you start seeds. I am growing Imperial Star in Zone 6b. dcarch

Yes,I have a few. They are doing OK. My artichokes have a cousin growing near by, a big Canada Thistle. Yes, I know Canada Thistle can be a horrible weed, but I intend to eat it soon. :-) dcarch

Mother Nature can take care herself, given time, and left alone. Remember gypsy moth problem many years ago? Everyone was predicting the world will end. Yeah, it was raining big caterpillars! dcarch

Flea beetles, and other bugs --- I don't know if this has anything to do with bug problems. I don't seem to have that problem in my garden, I have a solar fountain / bird bath in the yard, and that invites a lot birds. Birds of different feathers are alway hanging around picking on things. I think they probably like to snack on bugs after taking a refreshing bath. dcarch

May be you can put some Old Bay Seasoning on the salmon? I have found that sometimes when I was hitted by some cold germs, under the weather, everything would taste flavorless. dcarch

Interesting science! Home grown tomatoes and veggies taste much better if your "farm" has a nicer entrance. Almost done. dcarch

I'd use it for pickling. dcarch

What everyone says. However, this can be a possibility: Mix 1/2 bacon fat with 1/2 sesame oil, use the mix to flavor other food. dcarch

If you are 100% sure, don't eat!! You need a second 100% sure opinion from an expert. dcarch

Many cities have local ordinances, codes against front yard "farming". dcarch

Mosquitoes are less active in the morning. dcarch

Just having a little fun making smoked salmon sandwiches with puffed pastry. dcarch

I have been cut by dull knives, and I have been cut by sharp knives. I can tell you that sharp knives can do much more damage. You hear about anecdotal experiences: " Doctors in emergency rooms see more accidents caused by dull knives." Well, experienced cooks tend to have sharper knives, and better knife skills. It seems to me that is why you don't see more sharp knife accidents. dcarch