Martin Fisher

Ah, okay, I've got it....cereal isn't nutritious or fibrous by nature..EVERYTHING is an additive!? That's good to know! I knew those grains were damn worthless....I knew it all along!!!!!!!!!!

And so do a lot of sugary starchy breakfast cereals.

That's for darn sure!!! Fruits are just one example, sugar is sugar metabolically (although different types of sugar affect us in different ways) and few take into account the fact that many fruits have been bred over the years to be sweeter, so just because it's 'natural' doesn't necessarily mean it's good for you.

Ask for some 1,000 year eggs (or century eggs) and see what they say. They did say "any style", right? Maybe boiled eggs will no longer seem like a major project!

Yep, navel or plate.

Out-of-control control-freaks!!!!!! This kind of nonsense is why I gave up farming.

They were too old.

We knew it as.... "Great green globs of greasy, grimy gopher guts, Mutilated monkey meat. Dirty little birdie feet. Great green globs of greasy, grimy gopher guts, And me without my spoon."

Some Dr. Frank Riesling tonight......http://www.drfrankwines.com/

Recently tried Wright's...no, just no!!!

Yeah, sorry, I learned that from Justin Wilson.

Salmon patties were definitely a favorite of mine when growing up. I still have then at least a couple times a month but now modified to be relatively low starch, low sugar.....a little cream cheese, egg, ohneeyohn, and black pepper. Not bad!!!

C'mon!!!!! Some will tip more than average, some will tip less...it all averages out! Appreciate ALL the business!

Lookin' good! Y'all are far better organized than I am!!!

Unfortunately, I have to limit sugars and starches.

There's actual a lot to egg grades, sizes, etc. and I know for a fact that the rules aren't always followed. http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004376

I've steamed then since back in the mid-80's. I pre-heat the water in a pan with a steamer basket. Gently set in the eggs and cover. About 12-13 minutes to hard cook a large egg....less time for room temp eggs. Run under cold water to cool. Crack both ends on the counter. Tap, tap! Roll the egg across the counter on it’s side to loosen the rest of the shell, then peel under cold running water starting at the large end. Works like a charm!

Gingersnaps, when I could still eat them.

Thanks Ashen. I actually learned about it from others who buy it at Costco, unfortunately, the closest Costco is 125 miles away. How do you like the oil?

re: 'stock pots' for inside a pressure cooker. I use a stainless bain marie or inset.

Safflower (refined) smokes just shy of Avacado, allegedly. I plan to give this Avacado oil a try (1500ml for ~$30 and 'free' shipping.)

I've tried several of the recommended 'premium' Canola oils...tried keeping the quantity small so it gets used up promptly...tried keeping it very cool...it's all garbage.

Economical Ball/Kerr canning jars work just fine, I've used them for many years. I use several other accessories...including steamer baskets and various separators.

I hate that stuff!!!! Ironically, my B-I-L works in the canola oil industry. I love avacado oil but it's not available locally and rather expensive ordered in.

Ditto....heads turn the other way...in goes the fish sauce!!! LOL