Martin Fisher

Sorry I missed this thread until now. FWIW—it's likely baking powder. Source: The Scientific American Cyclopedia of Formulas, Partly Based Upon the 28th Ed. of Scientific American Cyclopedia of Receipts, Notes and Queries, 1913

The above is the second best method I've used. The Tootsie Roll/Peanut Butter ball is like hard candy—there's no difficult clean-up where I live. FWIW—our cats are indoor cats.

Three nights. Three mice. Same trap. Same Tootsie Roll/Peanut Butler bait ball.

Our milk at school came bag-in-a-box. That was a long time ago.

FWIW-Here's my kitchen PC set-up. A 2008 HP xw4600 Workstation that I paid $100 for about 8 years ago. Easily running free Xubuntu 18.04 Linux. The monitor is a 27" Acer—portrait orientation. One of the nice things about portrait orientation is that I can read an entire recipe from anywhere in the kitchen—zooming if necessary. I keep almost all of my personal recipes organized in Google Drive. I keep 4 copies of ALL my files on 4 separate drives. One copy is at my brother's house—just in case... Shown is a recipe from Escoffier's A Guide to Modern Cookery—1907

I've tried a few new methods/baits lately. NOTHING works as well as the above!

When I tell some folks that I have several thousand cookbooks and other food related books (both dead-tree and digital) they look at me like a I'm nuttier that squirrel poop! Here are a bunch of books (~2,900) from the Internet Archive...Cookbooks and Home Economics Bonus: Several dozen handwritten cookbooks. SZATHMARY CULINARY MANUSCRIPTS AND COOKBOOKS

I didn't prepare anything for New Year's Eve. But today we did have some chuck-eye steaks—nothing fancy!

Interestingly, his pickled ramp recipes calls for a piece of dried galangal.

That recipe isn't from the book I last mentioned—I should have made that clear. It's my own recipe for an Appalachian favorite.

Today I prepared Scalloped Salmon. Tinned Salmon w/Broth Crushed Saltines (Unsalted Tops) Half & Half Butter Black Pepper Red Boat Fish Sauce Lawry's Seasoned Salt Ground Cayenne

Newest addition to the collection: Appalachian Cooking: New & Traditional Recipes I can't wait to try the pickled hot dogs!

I agree that Lawry's has a celery flavor component. FULL INGREDIENTS SALT, SUGAR, SPICES (INCLUDING PAPRIKA AND TURMERIC), ONION, CORNSTARCH, GARLIC, TRICALCIUM PHOSPHATE (PREVENTS CAKING), NATURAL FLAVOR, PAPRIKA OLEORESIN (FOR COLOR). Contains no MSG.

FWIW, Lawry's "Contains no MSG."

It was definitely part of childhood. I still use it as well as Morton's Season-All, which is similar. They're the cornerstone of an easy BBQ rub. I can't remember the exact proportions off-hand, but if you mix flour with Lawry's, black pepper and a pinch of nutmeg or mace, you may agree that it's the closest KFC Original clone. Adjust the ratios to perfection. Oops! That was supposed to be a secret!

I didn't get it documented due to issues with depression. Hopefully I can when I set it back up in the spring. The chambers sit on an unheated porch — the weather is currently too cold.

Dippy eggs with toast soldiers would be another one.

OMG! I forgot bacon! I'm officially losing my mind!

In no particular order, really, and very general toward the bottom. Hmmm! This is difficult! 1. Oysters 2. Crab 3. Blackberry — I absolutely love blackberry!!! 4. Beef (Prime-rib, etc.) 5. Smoked salmon 6. Butter 7. Bourbon! I absolutely love the flavor of good bourbon! 8. Fish sauce — I'm an umami addict — anchovies and many other umami flavors also apply here. 9. Cheese — love too many to be specific. 10. Aquatic foods — too many to be specific — saltwater and freshwater. 11. Oooops! BBQ!!!! Can't forget BBQ! I may add more later!

Cool! Tonawanda — about 150 miles from my place. My great-grandfather was born there.

See the book Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation Also research any technique via Google Books and/or Archive.org. Search for the term(s) in Google Books then select "Any Books", and then "Free Google eBooks" that will give you sources of information that are old and out of copyright. There are other options to refine your search, date, etc. HTH

The Breville BOV845BSS Smart Oven Pro has been our only oven for an entire YEAR—we sill LOVE it!!!

C'mon folks!!! I thought the everyone was aware that box length is the perfect length for spaghetti!? <sarc>

It was available on the Anova Culinary site. A stainless steel vessel was an option for an additional ~$200, IIRC.

BTW, the previous model was priced the same.