Martin Fisher

Harmful pathogens and resulting toxins cannot be seen or smelled. You have no idea what the initial pathogen load was or how long the meat was at dangerous temperatures. Even if the meat was pasteurized, pasteurization only reduces pathogens to safe levels, it doesn't completely eliminate them. Pathogens multiply very fast at lukewarm temperatures. It's not worth the risk.

I think that almost anyone who has deep roots in the 13 can trace their ancestors back to the very beginning of the European invasion. We have 2046 cumulative direct ancestors going back just 10 generations. I've been thinking about my grandmothers (and grandfathers) even more than normal today. It seems that everything tasted better at grandma's house. Even a basic late summer tomato sandwich with mayo was magic. My family has always been very close and I've been very blessed.....3 of my grandparents lived long lives...all sharp as a tack until the end....my maternal grandparents both lived to be 91, my paternal grandfather 88...my paternal grandma passed away when she was 77.... My roots run deep here...both my grandfathers were born within 10 miles of where I live....my great great grandfather's farm is a short distance away.... I cherish all the memories and what I learned from my grandparents...it seems so strange....they were always there...seemingly unchanged for so many years, then suddenly, they're all gone.....3 within just 5 years...

Both grandmothers were excellent cooks. My paternal grandmother was mostly German Palatine, so a good share of her cooking was very similar to that of the Pennsylvania "Dutch." She lived and very simple and tough life of farming...lots of kraut, hog maw and the like, sausages, game, cheeses, breads......a heck of a lot of home canning and preserving. She wasn't one to use "receipts" much although I do have a couple that are her's. My maternal grandmother was mostly Scottish....she did lot of cooking from very diverse influences.....only some of it Scottish. I have hundreds of her recipes.

Roasted Stuffed Pumpkin or winter squash. I made it 29 years ago and a few times since....inspired by this article in Mother Earth News.

It's just salt. They're dried until they lose about 30% of their weight.

FWIW, here's a video of Dominique Chapolard breaking a large ham down into 10 small 'hams.'

A 70 mm thick breast would require 5 hours at 60 degrees C (140 degrees F) to be pasteurized according to Baldwin.

Something like the ADA diet or a low-starch/low-sugar diet? Anyway, Diabetes Daily is a good resource and community.

They're something we've made for as long as I can remember (we grew up on venison) so we never really followed a formal recipe. Any decent Swedish meatball recipe should do. Just substitute ground venison and venison stock for the beef.

Good deal on the deer! My favorite use for ground deer is in making venison Swedish meatballs (rådjursköttbullar)...oh, man.....I have cravings for them!

Cloth napkins are fine and have their place but I much prefer good paper napkins for BBQ and Buffalo Chicken Wings or anything else that tends to be super messy.

Bounty quilted napkins work real good. They're thick and absorbent, not wimpy like most paper napkins.

Apricot and ginger is good.

Porthos, are you looking for a particular pattern? Certain pieces? I may still have some in the shed.

I threw some away a couple weeks ago. There's so much of it around here (the Corellle pressware plant is 20 minutes away) that you can't give it away. There's usually a lot of it available on eBay if you're not successful finding it locally.

Please report back. When I tried it the texture was always weird (too light and sometimes a bit grainy), no matter what ratio of ingredients I used. Perfectly edible, just not what I was looking for. I made them and served them in wide and short Ball half-pint jars.

I can't agree that a rough surface helps with non-stickness...not it my experience anyway. Roughness can give the food something to cling to.....I'll take smooth over rough any day. If seasoning is scraping off, the pan isn't properly seasoned and cared for.

Yes, definitely in the shoulder and ham area. 10 or 20 tiny "hams" prepared in various ways is sometimes more desirable and more appealing than one big one.

Depends on the pan, in the case of a Griswold 9" No. 43 Chef Skillet clone mentioned above..... If it's well done, fine-grained iron with a smooth finish and properly pre-seasoned with a drying oil such as flax....I think that $75 is a fair retail price.

Home butchery is the only way to go. Bummer it's skinless and trotterless. At that price, I'd request everything. Scalding and scraping with a bell scraper isn't a big deal really. Funny thing about seam butchery..I was practicing it for 30 years before I knew that there was something special about it.....it's the way my family has always done it.

Lodge should take a hint and introduce a reasonably priced premium line of cast iron on par with vintage Griswold or Wagner and the like. It's obvious that there's a market. I'd love to see them produce a clone of the Griswold 43 Chef Skillet which is my favorite skillet of any type.

Yeah, apparently some gimmicky and pricey products need not be groundbreakingly innovative to easily appeal to some people.

Yes, Lodge pre-seasoning sucks, but even worse, the castings are rough....no doubt usable, just not well finished.

The avocado makes me think California. That and the terrazo tile looking floor makes me think that it may be you?

GASP! To my taste he's destroying the texture by grinding!!!! If you take a small wooden cutting board and set it in a cake pan you can flatten a handful of oats at a time with a wooden mallet without making a mess.....I did that all the time when i was growing naked oats. The texture is just like old fashioned rolled oats. I do agree that soaking is a good idea.