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@IowaDee that's very very interesting . Ive never thought of it in those terms. what about the Omnivores please understand Im about to have a Personal Beverage and watch Bosch 1080i n mu iMac. Its my understanding that Wild Boar in the Southern Regions of USA eat everything but if '' harvested " make your SmithField Pork should they re-open a seriously necessary Plant taste in MonoTones rather than SurroundSound 6 speakers minimum , and a deep bass speaker that you feel lightly in your bones.

No cats . No dogs . and now , No bats. Cuyes would have to be boned out en ballotine.

anything , and everything for a Buck .

Ive had cheval in France . some of the very large markets have meat of all kinds segregated by species you look down the long meat counter and see a paper-mache ( of course ) replica of the species head. Cheval , next to beef , looked a lot redder than beef to me. and there is nothing wrong w the taste , but it seemed to me to be sweeter ( grilled plain ) and with a different grain than beef. Id rather have beef than cheval simply based on those differences never had donkey . and what's really inhuman is breeding and racing animals , to the point of their destruction .

@Duvel entre nous sorry my German is a bit weak back in the day , when I was 10 - 11 ys and my parents were teachers and were invited to several places in Germany and etc I knew how to count . I knew how to ask politely in the various "" sausage houses " to get a pair or more of sausage , on rye bread , possibly w a small beer and pay up and ask for the Lavatoir good days then Soooo what's the state of https://en.wikipedia.org/wiki/Weisswurst my favorite sausage and I have many.

Chef BoyArDee canned Lasagna I added penzey's tuscan sunset granulated garlic , and it was ' fine' given the times. Chef forgot the béchamel , and the ricotta w fresh basil and its clearly designed for Children , as its a bit sweet. but it keeps me out of the stores although it my personal opinion that the risk level for me if I go to MarketBasket @ 6 am , ' senior hour ' it close to a steady state now. if they re-0pen the schools , as I feel that children are a very large vector-pool , and do away w senior hours and the other things food stores are trying to do that risk is going to go up and up. i have no data to support this , but viral principles and epidemiology don't really change. the contagion does.

@Ann_T i love apple cobbler , crisp and etc i used to bake it all the time never thought of making it into shortBread Square ! brilliant.

@mgaretz your SV / Sear burgers are just killing me. thank you for posting them , w the $$ shot . give me something to look forward to and looking forward to them I Am !

Jeee Wizzzzzzz make it , eat it and enjoy it if you can get eggs at the MegaloMart w/o comprosizing your self.

this is lunch : Progresso Lentil w Roasted Vegetables. their soups are single serving , not condensed. they seem to have less salt in them than times long gone buy , and are quite decent they are helped a pinch of this and a pinch of that from Penzey's G.O. from the window sill. I have a decent selection , many purchased on sale way before Corona , and more purchased from Target.com several months ago . Im very happy to have them . sometimes a can is breakfast , maybe lunch , mid-afternoon or even dinner. they are fine , and they are here.

the knives you ref'd look interesting and Im sure you will enjoy them as you are buying by price point , and there is nothing wrong w that all of these look fine to me , but ive never owned one. make sure you understand that these all seem to be single bevel and what that means proba bly all and i didn't look into it , are for right handed users Id not shy away from a traditional Japanese handle , rather than a western riveted version it adds to the pleasure of using these knives. it you take care of them , and keep them dry i doubt you would have a problem w the handle. if you do , just get a little 5 minute epoxy and refashion the knives pay some attention to the whetstone you are going to use , possible w two grits . anyway , I think these are fine I cant say what the difference is between the 40 $$ and the 25 $$ in the end. get the one that really speaks to you the most . dont buy the cheapest on the page just because you want to save money. leet us know what you decide and how it works out for you.

the beef is a bit ' pasty ' the roasted chicken ( which i prefer to the reg lowe salt chicken , but I haven't had the reg lower salt chicken in a while ) and the turkey and Ham are lumps that are soft enough to chisel out easily what you need w a heavy spoon. if you choose to go low salt , there seem to be two version : the no MSG has more salt than the other similar so look at the salt content before you consider one or the other I prefer the lowest salt as I can add more of the base to get to the ' salt point ' Im looking for thus more flavor. if salt is not an issue for you , there is a wider selection of the regular stuff. Ive been getting this stuff for years and am very happy with it. they seem to have sales several times a year , so give them your email and that's how i know about it.

soup base if having a shipping sale ; https://www.soupbase.com/Low-Reduced-Sodium-Bases-Gels/products/6/ i use the lower salt versions they are fine and i keep them in the freezer """ A NOTE TO OUR CUSTOMERS... We have reduced our staff to a minimum, to deal with Covid-19. That said, delivery of products for this shipping deal will take longer than usual, possibly up to 10 days but actual time "in transit" will only be 2-3 days.. THIS SHIPPING OFFER WILL END ON SUNDAY, APRIL 26 2020 $5.00 SHIPPING - ALL ORDERS OVER $40.00 """

ask the folks at vaccumsealers about your concerns. they are not going to make anything up to sell you a slightly more expensive machine maybe the pumps in these machines are very different then they used to be. vacuum are not going to sell you a 220 that is not going to do all the things a 215 does and more. I dont work for them , either.

I know nothing about it. the people at vaccuumsealers are very knowledgeable their prices for bags and etc are very attractive. just make sure that the pump in the 220 will not be affected by water or water vapor if they see this as a significant improvement over the VP 215 and you can or choose to afford it : go for it. it comes by truck. make sure you can get the machine off the truck and into your home. good luck

@m61376 that's 1/2 the price of a VP215 @ https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/vacmaster-vp215-chamber-vacuum-sealing-machine/ tough decision . personal economics are important here. if you can afford a new machine , Id do that. make sure you understand the different types of pumps these machines have and get one that is not affected by water and humidity fro the bag. good luck

@Shelby did you make stock , iPot or not from the shells ? might hav e made the house a bit " Aromatique " for days.

as I think I mentioned on ATK a long time ago , the OXO was the second choice and best buy the more expensive one , possibly from switzerland or in that neighborhood was more expensive , but you only needed to go around once. saving a lot of time id guess over the Millennia

@Jacksoup its a decent start and may be all you need. be careful w water and water vapor , as that will ruin the pump.

my CVS is worth its weight in Gold and its pretty heavy.

if its the OXO ' side-biter ' go around twice.

never thought to get some SPAM a month ago or so when i started using target.Com rats.

@Anna N do you have ' access ' to Progresso Soups in the GTA ? https://www.progresso.com/products/?Soups=All_Soups they are not condensed. the ' thicker ' soups are a bit pasty IMHO like clam chowder Italian Wedding is a favorite of mine that being said , Campbells Bean w Bacon is one of my favorite of all time I mash it up to make a smoother soup sometimes . guessing beans are not one of your favorite items. Progresso Lentil soups are nice . all benefit from small adjustments.

@Kim Shook w SV the selected temp is " doneness " rare , med , WellDone overcooking w SV is time in the bath : at some point meat sometimes gets "" mealy "" and has an un-plesant mouth feel. if you like 120 f for a thicker steak , you will like it for the thinner steak. the issue on the thinner steak is "" Sear Time "" some people might chill that thinner steak so you get the sear you are used to but do not over heat the steak , and change the " doneness "

Aaron Franklin is indeed The Master he has several books , PBS series , and MasterClass series. somewhere he has a similar episode on Pork Shoulder https://www.youtube.com/watch?v=LbzEa_juegs&frags=pl%2Cwn https://www.youtube.com/watch?v=knOwrUrMbaY&frags=pl%2Cwn enjoy