Ashen

Have you put Crystal hot sauce on it? HC's breakfast posts made me buy a bottle, now I am hooked on the stuff.. I use it like a tangy salt element. It is the second best Louisiana style hot sauce I have tasted and certainly best for the money. I can't get kaitaia fire hot sauce from NZ around here anymore and when I could it was more than 10x as expensive and only slightly better for my taste.

No sugar for me unless I am having a Cafe Cubano. The stall is long gone but there used to be Cuban guy selling coffee at one of the farmers markets here and he would also make you a Cubano if you wanted. He actually added the raw sugar right inside the filter basket with the grounds before pulling the shot.

I have to disagree, nothing beats a bowl of good marinara to dip your crust into.

Apparently corn on pizza is a big thing in Japan too, although they also add Mayonnaise. http://www.huffingtonpost.ca/entry/mayonnaise-pizza-dominos_n_2495421

Sri Lanka I guess since my favourite at the moment is Tetley Pure Ceylon black tea..

The toxins produced by the bacteria can be neutralized by proper heating even though the spores are heat resistant. I would still follow that 4 day rule for something like garlic or other things under oil, but for peace of mind about home canned items , a thorough heating is still a good idea. http://www.who.int/mediacentre/factsheets/fs270/en/ "Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C for 5 minutes or longer). Therefore, ready-to-eat foods in low oxygen-packaging are more frequently involved in cases of foodborne botulism."

Injection brined thick cut pork chops indirect on lump. with grilled mushrooms and first of the leaf lettuce from garden in the salad.

Is that an oklahoma joe smoker?

thanks for that link.. I just took a quick glance but I can tell I will get lots of entertainment from it.

go with the wrap Okanagan suggested with a splash of apple juice. if the dried portion doesn't come all the way back , just tell everyone it is "Bark", which is highly prized in BBQ . Sell it as a great feature .

breakfast at the cafe at the little airpark here. a sausage and hashbrown(they call them potato pancakes) already missing. .. love that they will get you some sriracha if you ask. pretty sure the bread and definitely the potato pancakes and regular pancakes are scratch/housemade. g

awesome I love hearing about savoury uses for rhubarb.

I don't eat there because I don't like the taste of their burgers, I never really connected it before but I think she is right about the liquid smoke. I don't mind good liquid smoke but any of that artificial tasting stuff like they seem to put on cheap bacon just turns me off completely.

I just pretend they are poblanos , when I see pictures with green bells. I totally get the uselessness of green bells, I think it goes back to childhood and some weirdass beef and green bell pepper dish my Mom would make a couple times a year. Totally turned me against them.

McDonald's is selling Fillet O fish , McChicken and Big Mac sauce at grocery stores here in Canada now. Check this video out if you want recipe straight from McDonalds.

Sorry folks but I had to give it a go.. Yes , for better or worse it does taste like special sauce. I will have to give a go to a full on big mac song recreation one of these days.

The first point is one that some people might not appreciate. A fridge, freezer , air conditioner etc, is basically a pump, it is pumping heat instead of air or water or what have you. Once you have pumped out the heat energy of whatever item you place in it to achieve the desired temp, that item's load on the system is finished. The unit just has to maintain against any added heat - E.g. opening door, bad gaskets, whatever heat gets through the insulation , the heat in whatever new items are added . 7 hours ago, IndyRob said: Yes, when you open the door the cold air will make a break for it. But cooling air is not energy intensive. And if we are worried about it, how about filling the fridge with empty (but closed) gallon milk jugs. Now most of that air can't go anywhere. They don't even need to be closed. Cold air is heavier than the warm air coming in, the cold air will just stay in the jug unless you have the fridge door open for a really long time and the air inside warms up. A small amount might get pulled out in a venturi effect with the cold air of the cabinet flowing downward pulling warm air in from above but that would be negligible.

lots of time and a good shop vac with a skinny attachment. Look for embedded Condenser coils on the next unit you buy if you continue to be a pet owner. Basically the coils are attached right beneath the outer skin of the cabinet, the outside of the fridge will generally feel warm to the touch if you have a unit like this. It would still be a good idea to clean the compressor area one or twice a year though.

Benny on crispy proscuitto , sweet potato Waffle, Carolina Reaper Hollandaise.

That is the long way around to what I was saying , but yes the time to really save on energy when it comes to fridges and freezers, is when you buy them. Buy the most efficient unit you can afford, and after that just use it whatever way you normally would. https://www.energystar.gov/products/appliances/refrigerators

I think the only benefit is that a smaller amount of warm air is allowed to enter the unit if it is kept full, applies to upright models obviously. As cold air drops out the bottom warm air is drawn in, and has to be cooled down once the door is closed. If you have an EnergyStar Rated appliance I really wouldn't worry about the minimal savings you would get unless you are opening and closing your fridge excessively .

spezzatino and grilled polenta

A lot of pro bakers use emulsions instead of extracts, some are flavoured naturally ,some artificial some a mix of both, but they stand up better than both natural and artificial extracts in my experience . Eating that is, my wife is the baker(serious amateur/hobbyist), but since she switched to using emulsions the difference is notable. I think she must have a dozen different flavours by now.

One example where organic more problematic than standard commercial . https://www.cdc.gov/mmwr/preview/mmwrhtml/ss6401a1.htm "The number of swine reared in organic livestock operations certified by the U.S. Department of Agriculture (USDA) increased from 482 in 1997 to 12,373 in 2011 (25). Swine reared by these methods are likely exposed to sylvatic (i.e., occurring in or affecting wild animals) and synanthropic (i.e., ecologically associated with humans) hosts of Trichinella and are therefore more likely to be infected with Trichinella than commercial pork raised in confinement buildings under biosecure condition" If you read through the rest of that page , venison is much less of a risk than even standard commercial pork . Generally omnivores and carnivores are the main concern. It is a pet peeve of mine when I see these celebrity chefs recommending organic or free range pork and then recommending lower finish temps based on pork being safer these days. They need to explain that if you are using organic pork you need to be very accurate with finish temps and resting if you are going for the low end of recommended finish temp.