Martin Fisher

FWIW, removing the core is often recommended because it can be bitter. I'm pretty sure that's the line of reasoning that the MC and MC@H folks are following. The bitterness can very quite a bit from cultivar to cultivar and maturity also plays a part.

If it's something that's totally new to me I try to follow the recipe as close as possible the first time. More often, I incorporate what I think are the best features of more than one recipe.

I also gave up brining long ago in favor of presalting a.k.a. dry-brining. Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)

It can happen anywhere..... Suspected [Olive Oil] Fraud Hits Major Israeli Supermarkets

One of my favorite recipes - so simple, and so good. Marcella Hazan's Braised Celery with Onion, Pancetta, and Tomatoes

Mark Bittman just tweeted that Marcella Hazan has passed- so sad! Mark Bittman ‏@bittman 4m "RIP Marcella Hazan, one of the true cooking greats in US history. Died this morning, Longboat Key, FL"

It all boils down to the sad but true fact that you can't necessarily trust other people to supply wholesome and authentic food.

It's puzzling, isn't it?

It's been a problem with honey for a very long time.

That's all well and good, but if a salt is labeled Mediterranean (or whatever) sea salt how does one know that it's authentic? I don't think that there is a practical way of knowing.

http://en.wikipedia.org/wiki/Nukazuke

I assumed that most folks would know what I meant. Sea salt generally meaning salt that's recently produced from evaporated sea water as opposed to salt that's mined or whatever. Knowing how people behave when money is involved makes me wonder how much "sea salt" is the real thing.

Cast iron skillets and dutch ovens in several sizes are all I use for roasting, all the way up to a 17" skillet. No problems under the broiler. For the larger skillets I use a wok lid if a lid is need.

Yeah, not a good idea.

Also, it's one person's view and remarks. Let's look beyond the surface. Why punish Barilla's 14,000 employees who are totally innocent in this? If you do really care what the CEO thinks, write him a letter and tell him why he's wrong!

I need to have respect for someone to be offended by their remarks, that doesn't happen often. I can't respect someone that I do not know. I may not like the remark, but I'm not offended. Having said that, I don't buy many commercial products anyway.

This issue seems to make the headlines frequently. I often wonder how much "sea salt" is real; the profit potential in fake sea salt is enormous. Host Note: This post was split off from a topic about olive oil fraud into its own topic here

Same here. I love me some rabbit with gravy. Re: chitlins. Gross. ------------------------" You like sausages? dcarch We were talking about chitlins, not sausages. Chitlins are an alien life form that should only be eaten by one's worst enemy. Stuffed with tasty sausage meat? That's different. How about andouillette? Chitterling sausage!

No doubt, but i'm only comfortable speaking for my own country. I went out on a limb and assumed that most folks are smart enough to know that laws will be different in their country.

Laws vary state to state. Squirrel season is currently open in NY state. Daily bag limit of 6.

I would not eat suburban squirrels. In the suburbs, everyone sprays insecticides, herbicides ------ dcarch Yeah, I sure wouldn't either. What amazes me is the difference in town and country squirrels behavior-wise. They're like two very different animals. I would not eat suburban squirrels. In the suburbs, everyone sprays insecticides, herbicides ------ dcarch That's true. But what if I caught one in the forests. There is a spot I know of flush with mushrooms and other edible plants this time of year where I see squirrels often. What would be the most effective way of catching one? I am actually considering trying to do this. It can be done but I strongly recommend staying within the law. Come small game season maybe you can find a hunter who'll freely part with one.

I grew up on small game, wild turkey and venison! I love squirrel!

Guinea pig ain't got nothin' on Woodchuck!!!!!

The Richmond Artifex is a good knife that's made right here in the USA. Well-liked by many folks. http://www.chefknivestogo.com/riar21.html

They're allegedly bringing back the old formula as Noilly Prat Extra Dry.