Martin Fisher

"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!

It's not unusual for wild rabbit to have an odor. Soak in salt water.

I haven't seem pasteurized eggs for sale here.

You got a lemon...buy another one. You shouldn't have to baby cast iron. I have several dozen pieces, I use cast iron every day and I've never had a piece crack.

Likely a hidden flaw. It's common with cast iron. Critical castings such as car parts are x-rayed to detect flaws.....I doubt Lodge x-rays pans.

Beautiful kitchen Nancy.....MUCH nicer than what I have to work with. Cute mousers!!!

My gut feelings echo many above - who in this day & age cares about uniform pieces? I think flavor has become the bottom line criterion. As to mashing up a fish or piece of meat in an attempt to debone or the like that of course is horrid. For something simple like a chicken vegetable soup, size uniformity plays as big a role as flavour does. If the vegetables look like they were thrown in a food processor, then they probably were. For knife skills in regards to simple butchery As a Chef and owner, if I get a case of whole chickens in, I know that: 1) the price per kg/lb whole chicken is cheaper than pre-fabricated 2)I can get the level of trim I want 3)I can generate enough trim to make stocks 4)I can generate "schmaltz" or chicken fat 5)Even with my labour calculated at $15/hr, I can still fabricate my chicken parts cheaper than ordering pre-fabricated parts Same goes with fish, and for primal cuts cuts of beef or pork Thank you! I totally agree!