Martin Fisher

Yep, plastic twist type. I have about 20 Rubbermaid stack and nest trays.

I generally agree but caveat emptor does apply even at a farmer's market and even with that farmer with the big friendly innocent smile...things are not always as they appear. Whenever there's money involved (in any amount) it's wise to be very cautious.

Flavor is the whole point of grilling, for most folks anyway...fats and juices dripping on the coals adds flavor....the intense flames from grease fire flare-ups results in damaged food, nasty acrid off flavors, uneven cooking and the turning of the air blue on the part of the cook!!!

It's amazing how something such as this can get so amazingly blown out of proportion!!!!!

I would be very careful buying rhubarb this time of the year, as the weather heats up it gets tough and fibrous. In season, look for firm, tender, bright-looking stalks....color isn't a reliable indicator of anything because it can vary greatly from cultivar to cultivar and even plant to plant.

Yes, there's always been some old-fashioned pork on the market but that's certainly not what "we generally buy in the supermarket these days."

Yes, here in America, modern commodity pork is much different than the pork of old.

Sure that's one way of doing it. One of my hobbies is collecting old books relating to meat curing and and sausage making. It's important to note that the world was a much smaller place for folks back then, food craft traditions varied a bit or a lot from place to place, especially prior to The Pure Food and Drug Act and the Federal Meat Inspection Act which became law in 1906.

Here in America, bacon was prepared in several different ways 100+ years ago... none of them much like commercial bacon is prepared today. Saltpetre was often, but not always, used.

In general, roses are quite sensitive to salinity, so it's not a good idea unless it's well diluted and portioned sparingly.

Folks must view rhubarb in a much different way in you neck of the woods, it's long been coveted here....far from forgotten. In my nearly 50 years, I haven't witnessed that kind of ignorance or disdain. Actually, it's some pretty tough stuff and needs extended temperatures below 40° F.....hardy to zone 3 which is often far from warm and sunny. Unfortunately, prime tender rhubarb season is long over in this area.

If the meat is held under sufficient vacuum it will speed the curing process (tumbling under vacuum speeds curing even more), simply sealing it won't make an appreciable difference. The speed of the cure depends on a lot of different variables...the concentration of the cure...temperature....vacuum level...thickness and composition of the piece of meat being cured, etc.

So, she gets all bent out of shape over a tweet that was intended to be positive (thinspiration doesn't mean the same thing to everyone,) he responds, she doesn't like the response so she summons friends to gang up on him...and then they wonder why he spouts mean comments in a fit of rage!? What is this, Kindergarten??? Anyway, he did apologize!

In my experience, a square edged turner works best for cleaning the top of the grates because it takes nearly everything off in one stroke. I then wipe them off with a piece of paper towel.

Yes, I even have a set that fits the little 14.5" Weber Smokey Joe and the new 14.5" Weber Smokey Mountain.

Turning the steak for a cross-hatch pattern helps, it's also a good idea to use lump charcoal for a really hot fire. I've also combined the use of the grill grates with a charcoal chimney above for extra browning.

Yes, they're hard anodized.

I seasoned mine in the oven with several successive coats of flax seed oil.

I think that 80% or more of the water we use here at home is heated, so there's energy involved, which is another good reason to conserve.

I lived off-grid for several years where water conservation was a must, rain water catchment, mulching the garden to conserve moisture, drip irrigation, grey water reuse...the whole nine yards. Now, living in a small village (which I happen to hate) I find it odd that the system here actually encourages water waste. Here we're billed in units of 100 cubic feet at a rate of $5.44 per unit...minimum bill is for 6 units (4,500 gallons)....some areas served by the same water board have a minimum billing of 10 units. There's no incentive for some folks to conserve because in many cases they don't exceed the minimum. In the 4 and a half horrible years that we've lived here we've never come close. It's totally idiotic!!!!

I have them and like them, they really do even out the heat, produce some nice grill marks and prevent flare-ups...in fact, I haven't had a serious flare-up since I started using them. I do wish that the grates were a bit closer together, but that's a minor issue.

It's a 1 year warranty.

My guess is that the recipe contained honey and perhaps the oatmeal was cooked? The following recipe may help...it looks real sweet though...Honey Date Nut Bars (pg. 157)..."These are soft and chewy like old fashioned date nut bars, but made with honey instead of sugar.".....no oatmeal but part of the flour could be changed out. Maida Heatter's Cookies.... http://books.google.com/books?id=bLuAjbkfOSQC&pg=PA318&dq=oatmeal+date+honey+cake&hl=en&sa=X&ei=ZEGqU4inBpenyATziYDADQ&ved=0CF0Q6AEwBw#v=onepage&q=Honey%20Date%20Nut%20Bars&f=false

I didn't see warranty length noted anywhere so I fired off an email to ask.

Wow!