Martin Fisher

IF you're into BBQ here's a good rub recipe that uses a good amount of mace.... http://www.chefsteps.com/activities/rib-rub

Good coolers, back in the day, had insulated tops and they worked much better. Coolers are often used out in the sun where an insulated top is a good idea.

Most (if not all) poly cooler lids are not insulated.

FWIW, PedroG's post (No. 17) in the following thread shows what kind of difference an insulated cover, etc., can make in terms energy consumption when sous-viding.... http://forums.egullet.org/topic/139754-the-electrical-cost-of-doing-sous-vide/

What we offered was very similar to this (but a different manufacturer.) I recommend checking with the manufacturer so see if it can stand the heat okay.

I doubt very much that you'll find something at Lowes or Home Depot or the like. There are heavy-duty food safe epoxies that produce a very durable coating. Many years ago when I was in the bee business we sold such a thing to recoat old galvanized honey extractors. Sherwin-Williams may be a good place to start...I'd also check the Thomas Register or your local industrial supply.

Yep, I agree. Peppers are self-fertile but crossing is extremely common via the help of insects.

They look a little bit like Chinese Five Color. There very well may not be a specific English name for what you have. If you can get a pic of the flowers (and leaves) you should be able to identify the species.

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!