Martin Fisher

Well, sort of, what you've got is the loin and the top part of the side meat or belly. See the following video at 1:30...it shows it in context pretty well....

I live in the USA and what's pictured isn't called Canadian bacon where I live....it's back bacon!!!! Canadian bacon is just the loin in this neck-of-the-woods. See this: http://englishbreakfastsociety.com/back-bacon.html

It's back bacon.

Chamber vacs with an oil pump start at about $869.00 with "free" shipping.

Very interesting! Comes with a "free" Camwear container too.

To clarify, It's used as both an egg replacer and breadcrumb replacement in some low-carb recipes.

Flaxseed meal is used a lot in low-carb meatloaves and meatballs....I don't like the texture.

That's an issue with everything in the freezer, though. Yep!

And the pH concern applies to canning (as noted above) and not to freezing.

It's always been safe to freeze tomatoes.

And nonsense gets repeated over and over and over until it becomes "fact."

C'mon! That's nonsense!!! Do you have a reference?

Yup, that is the answer!

Botulinum can't grow below 3°C (38°F.)

There are warnings against water bath canning tomatoes because the pH may not be low enough to prevent botulism.....adding lemon juice or citric acid to lower the pH is recommended...but that a whole other ball game!

That's nonsense!!! Reference???

Some say it's easier on the knives, but I have an end grain butcher block and I haven't noticed an appreciable difference.

Love wood cutting boards but HDPE is much easier to handle...that's what I've mostly used for the past 30+ years. I wash the board real good and them pour boiling water over it...I've never had one warp. Sam's Club has 15" x 20" HDPE cutting boards for $9.00....that's quite a deal!

I think so.

Yeah, closed-cell foam tape.

Yes.

I think in smells of barnyard....rotundone is the culprit. Good article by Harold McGee: What’s the Peppery Note in Those Shirazes?

I just bought 2 rolls from JB Prince...I'll be trying it soon.

Definitely a different flavor profile than black. Various things, but mostly sausage. Yes. Yes. No. I can't remember ever using it whole. Penzey's Sarawak and Muntok.

If I understand your questions correctly.... GMO Round-Up Ready soy, corn, canola, alfalfa, sugar beets, etc....have a tolerance for Round-Up...in other words, Round-Up won't kill them the way it will normal crops...meaning the farmer can spray for weeds after crops are up rather than only before.....which is the way it used to be done. There's nothing forcing farmers to buy GMO, so a farmer could, if he/she wanted to, grow normal crops and save the seeds.