Martin Fisher

Another technique that works very well is after the the first sweep into the dustpan, turn the pan 90 degrees and set it at the end of the dust line...sweep the line into the pan and then sweep a few more times while sliding the the pan slowly backwards.

I recommend a good corn broom, they work good and will last for many years. https://www.lehmans.com/p-334-authentic-corn-house-brooms.aspx A good metal dust pan will best kiss the floor and accept dirt better than any plastic model. https://www.lehmans.com/p-1477-no-stoop-dustpans.aspx I also recommend the Sh-mop brand wet and dust mops. The various mops are washable and reusable. http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=sh-mop&sprefix=sh-mo%2Caps&rh=i%3Aaps%2Ck%3Ash-mop ~Martin

You need kefir grains in order to make real kefir. There are several sources for free grains. http://www.rejoiceinlife.com/kefir/kefirlistUSA.php Dom's is probably the best kefir site. http://users.sa.chariot.net.au/~dna/kefirpage.html

Dave Arnold's "To Salt or Not To Salt –That’s the Searing Question."

I strongly recommend that you read the Douglas Baldwin information that I linked in the other thread.

Click on the youtube logo....lower right.

If I were you, I wouldn't jump on any of those books. I'd read Douglas Baldwin's A Practical Guide to Sous Vide Cooking and his article in the International Journal of Gastronomy and Food Science. http://www.douglasbaldwin.com/sous-vide.html#Top http://www.sciencedirect.com/science/article/pii/S1878450X11000035 Then I would spend a few days reading the sous vide threads here on eGullet. There are thousands of posts, but much of the information is priceless.

Really? U.S. of A. butter must contain at least 80% (but not more than 95%) milk fat by weight, a maximum non-fat milk solids content of 2% by weight and a maximum water content of 16% by weight. 45% water? That's "dairy spread" officially....dreadful stuff!!!!

ages his egg nog for a year Make that 2 years. http://ruhlman.com/2008/12/happy-new-year/

"Theoretically" isn't good enough, either it's sterilized enough to kill potentially dangerous spores or not. I would play it safe, assume it's not and follow the "rules." "Bending the Rules on Bacteria" (cooked stock left on the stove) by Harold McGee (New York Times)....... http://www.nytimes.com/2011/08/24/dining/bending-the-rules-on-bacteria-and-food-safety.html?pagewanted=all&_r=0

I keep a notepad attached to the freezer to record what's added or subtracted. I update the spreadsheet periodically. Not a big deal, really.

Don't worry, there will be plenty of 'green' jobs to make up for it!!!! And think of all the trees it saves!!!!

Here's a very simple freezer inventory tracking spreadsheet that I put together too keep track of what's in the freezer(s) and to help avoid things being forgotten before they should be used up. http://www.smokingmeatforums.com/t/138271/freezer-inventory-tracker

I can easily bust up a head of garlic with my hand, but that doesn't work so well when attempting to effectively crush a clove. In this video, Jacques certainly doesn't baby the knife....... http://www.nytimes.com/video/2011/10/18/dining/100000001119564/jacques-pepin-how-to-chop-garlic.html

You must take into account both barometric pressure and altitude when doing boiling point calibration. http://www.thermoworks.com/software/bpcalc.html An inexpensive basal thermometer provides another calibration point. ~Martin

I have a Kindle device but Kindle for PC or Kindle for Chrome as well Calibre are much more useful ecookbook tools. The most frustrating thing about some ecookbooks is the publisher's failure to properly format for the Kindle. I now have several hundred cookbooks in Kindle format, some good, some horribly bad.

I remove the kidneys, any remaining pin feathers, singe (most birds aren't properly singed), general clean-up and then I wash (rinse, really). Always have, always will.

I raised meat pigeons (mostly the white King breed) for many years. They were aged basically the same as game birds, feathers on, 50 degrees for 3-5 days.

http://www.wildfermentation.com/making-sour-pickles-2/ ~Martin

No, it's not safe. Toss it.

Perhaps the creators don't want to give up equity. ~Martin

From the Sansaire website....... "Is this project related to Modernist Cuisine? Nope. Although Scott works for Modernist Cuisine, this project was underway before he joined the team. He was generously given permission to continue work on the Sansaire as an after-hours project." ~Martin

The Orville stuff and any other commercial brands I've tried are very very bland. We've grown a family heirloom for generations and while it doesn't pop as large and fluffy, the flavor is far far superior! We've always popped in a basket in the fireplace or in a saucepan on the stove....topped with salt and fresh Jersey butter, always Jersey butter. ~Martin

Now just $199.00..... http://anova.myshopify.com/

They are solid. The PolyScience balls are hollow.