Martin Fisher

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

I use butter, coconut oil, olive oil, lard and the like mostly......depends upon what I'n cooking. I avoid polyunsaturated fat as much as possible, and canola oil...it's the work of the Devil!!!!!!!!!!!!

If the pH is low enough it can be safely hot packed (which is the easiest route to go in terms of "shelf-stable" store-ability.) Method here.....http://thehotpepper.com/topic/29501-making-hot-sauce-101/ It could also be canned (the pH must be sufficiently low in order to safely "boiling water" can the sauce.).... http://nchfp.uga.edu/how/can_03/bbqsauce.html

Several pet peeves but one that really drives me crazy is when a server says "Enjoy!"....I hate it! I don't pay attention to other diners, it's none of my business! I'm not there with the goal to impress them and I assume they're not there to impress me...so we generally get along.

David Tran, the CEO of Huy Fong, says he escaped from Vietnam almost 35 years ago to be free of the communist government there and its many intrusions. "Today, I feel almost the same. Even now, we live in [the] USA, and my feeling, the government, not a big difference," Tran says. Yep, David, I agree, I'm so sorry it's come to this.....unfortunately, it's likely going to get worse....probably much worse. http://www.npr.org/blogs/codeswitch/2014/05/12/311719864/sriracha-maker-says-factory-will-remain-in-california

Sous Vide Supreme did have the Demi on special for a few days at $199 + free shipping (now expired) I wouldn't be surprised if that becomes the permanent price.

Adjusting the serving size isn't going to do any good unless the accuracy of the the nutritional information is first addressed. Here are a couple links that highlight some of the problems.... http://blog.fooducate.com/2009/12/02/nutrition-data-gone-wild/ http://cspinet.org/new/pdf/food_labeling_chaos_report.pdf The biggest issue I have with food labels is with the listing of carbohydrates, often the serving size from which the carbohydrate level is determined is very small and the carbohydrate amount is rounded done to zero, when, in reality, it's not actually zero, so when a larger serving is consumed, the real level of carbohydrate can be a very serious issue for some. When combining several ingredients with the same labeling problem, it has the potential of being a very dangerous disaster for those of us who are carbohydrate-sensitive.

As I understand it, partially hydrogenated oils contain trans fats but fully hydrogenated oils do not.

The real serving size is at the whim of the eater. It isn't rocket surgery....almost anyone should be able to determine their own serving size and calculate the nutritional details....if they're not capable of doing that then it's probably not possible to create a label that will help them.

The stem is sturdy, but there's play in the stainless steel skirt (at least in mine)..it'll rub and rattle if the skirt is skewed a bit.

Excess carbs definitely affect me in a negative way...anxiety, panic attacks, depression, high-triglycerides, fluid retention, hyperglycemia, metabolic syndrome, etc.

More details on the proposed changes..... http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/labelingnutrition/ucm385663.htm

Just changed my pledge to the $229 offer.

@Chris, How are you preparing the rutabagas?

Feed is important but genetics plays as big, if not bigger, role in quality. I raised pigs for years and studied up on feeds and feeding quite a bit over the years. Limiting PUFA (Polyunsaturated fatty acid) is the secret to really good, high-quality and flavorful, pork and pork fat. http://www.ans.iastate.edu/report/air/2004pdf/AS1954.pdf "Pigs fed barley diets did have lower iodine value content within the subcutaneous fat indicating that the fat is of firmer quality." "Barley does however have a significant impact on the hardness of pork fat." The hardness of the fat is where the big difference in quality lies, for several reasons, including flavor, stability of the fat in sausages and cured products, no fat-out during cooking, little or no smear during grinding and stuffing, easier slicing, no weeping in dry cured sausages, etc. Soft fat will turn rancid much easier than hard fat. Corn is high in PUFAs. PUFAs lead to soft fat. Italy sets limits on PUFA levels in feed to ensure high quality fat. http://woolypigs.blogspot.com/2009/02/soft-pork-mangalitsa-fat-quality-and.html Other European countries share similar standards. Pork fat quality in Canada tends to be better than in the US because they feed more barley. Americans used to take the quality of pork much more seriously than they do now..... http://books.google.com/books?id=lqG2AAAAIAAJ&pg=PA428#v=onepage&q&f=false More info.... http://wcroc.cfans.umn.edu/prod/groups/cfans/@pub/@cfans/@wcroc/documents/asset/cfans_asset_356794.pdf http://www.pic.com/Images/Users/1/SalesPortal/Newsletters/CuttingEdge/CuttingEdge1stQ10New.pdf http://www.extension.purdue.edu/extmedia/id/id-345-w.pdf

They introduced a product to the world last year that's a great value and with much satisfaction among customers, yet some whined and continue to whine because they weren't hugged and loved enough....I expect more of the same. I get the feeling that some would whine even if it were free! I'm confident that ANOVA can handle the current project! I can't wait to get mine!!!

I didn't realize that there's a promotion competition...what are the prizes???

My goodness...this isn't a new Jarvik Heart we're talking about here...calm down! I got the email at ~10:00 AM. Tue, May 6, 2014 at 9:39 AM to be exact.