Martin Fisher

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.

I know folks who use bluefish for fertilizer...what a shame...I absolutely love bluefish.

Sure....I skin them and cut them up before curing...much the same as in this video..... http://www.youtube.com/watch?v=WJZO3rscRdc

Yes, that is correct..it can be an issue. BTW...Limburger and wild leek (ramp) sandwiches are GREAT!!!!!

Leave it completely alone....it's likely fine...gas production naturally ceases.

"Trichinella spiralis is killed in 47 minutes at 52° C (125.6° F), in 6 minutes at 55° C (131° F), and in < 1 minute at 60° C (140° F)."

I grew up in north central Pennsylvania. Mueller's were the noodles preferred by most there for many decades....still are preferred by many.

These work great...... http://www.thermoworks.com/products/low_cost/rt600c.html I just ordered an extra one last night.

I hope it's at least kosher ham glaze. >_> It is... http://www.mrsschlorers.com/hamglaze.html

I was replying to the first question. A fresh iron casting is gray, the black comes from the seasoning, however a light seasoning may still be grayish.

No.

Brilliant!

The Artifex Extra Tall.

A saya is a sheath. I don't have a Remedy but a friend does and he's very happy with it. The New West knife is certainly beautiful but I prefer a knife with more belly.

Interesting. This is a possibility. Looks similar to the High West, but lower tech at a lot less cost. The High West has a thicker grip at the handle, for example. But both the Richmond Artifex and the High West are made by Lamson and Goodnow, which might explain the similarity. If I can afford it I'd rather try the High West, but the cost of the Artifex is hard to beat. I also have some preference for the 9 inch size over the 8 inch. There is a longer Artifex (240mm). There's also the 240mm Richmond Remedy which is a bit fancier.

How about the Richmond Artifex? It's reasonably priced, weighs just 6 ounces and has lots of favorable reviews.

I season the whole darn pan...not only is the seasoning protective...it looks a heck of a lot better.

Yeah, you'll definitely want to strip it if there's a coating remaining.....6 thin coats of flax oil is just the beginning really.

I finally received the ANOVA today after nearly a one month wait. ANOVA 60.0 °C......ThermoWorks Therma K 60.0 °C

Calibrate at the most common operating temperature.

That's meaningless...there are dozens of "NEMA" plugs. It should say a "Nema 5" plug which is the common 3 prong plug. The machine is 110V, 60Hz, 4.2 Amps.

I'd unbox/uncrate it in place and inspect for damage. The VP215 weighs ~85 lbs. so eat some extra Wheaties!

I've done a lot of research, I think the VP215 is definitely worth the few extra dollars. This is the best price I've found on it...$877.88 and free shipping...... https://olivia-hayse-r7le.squarespace.com/meat-packaging-vacuum/vacmaster-vp215 Changing the oil isn't a big deal..... http://www.youtube.com/watch?v=uJd6NrAUszU A dealer recommends tracking the number of bags used in order to schedule an oil change...."....what I recommend to my VP215 customers is that they change the oil after the first 1500 cycles and then every 3000 cycles. Each cycle is one bag, so it's easy to track how many cycles you have on the machine by how many bags you have used. There are two important exceptions; if you have been sealing a lot of liquids and have moisture built up in the oil, making it a milky color or if you are going to store it for any significant length or time without using it. In both cases, the moisture, if left to sit for weeks/months on end can rust the internal components of the pump which is never good."

Vollrath Intrique 3 quart. Stainless steel construction. I strongly trend toward commercial kitchen equipment for my home kitchen since I know that it can go into the dishwasher and since it is an NSF-marked piece to can be easily cleaned to California (CURFFL health codes) retail food standards. IMAG0325.jpg Nice! I got the 2 quart Sur La Table Saucier.....love it!