Martin Fisher

Nothing to do with Miracle-Gro directly, but relates to priming old seed I mentioned earlier.

When it dies on day 366 it's going to cost at least $100 for just the round trip shipping and insurance! Scary!

A couple sizes of gastronorm pans are sometimes among several potential things involved depending on the particular situation.

I'm trying to think of a hint that won't make it obvious.

We did have to do that last year when the furnace broke-down. This is a tiny chicken coop sized house, the oven and a couple electric space heaters were enough to keep it quite comfortable in here in the dead of winter. It was certainly handy in that instance, but that's not what I had in mind.

Nope! It was handy for that, but I've got alternative spaces now.

The Breville BOV845BSS Smart Oven Pro has been our only oven for almost 7 months—we love it!!! There's only one reason I miss a big oven and I bet you'll NEVER guess what it is!!!!! Anyone?

It takes a bit of practice to harvest them when they're perfect. Generally, harvest when the pods become plump and you can first feel pea "bumps" or "lumps." They often turn "mealy" fast. ETA: So, when first plump with bumps or lumps! Another ETA: I worked on dairy farms for many years—farms of family, friends, and neighbors. One forage blend was peas and triticale—wheat-rye hybrid. I can remember standing out in the of fields eating the sweet tender young peas intended for the cows. That particular cultivar was very good! We ate a lot of them.

"Missouri Wine Articles: Norton, America’s True Grape: Whence, and Whither?"

"Varieties derived from V. riparia Bacchus Baco Noir Elvira (white) Frontenac Marechal Foch Triomphe d’Alsace" Interesting! Bully Hill makes a Baco Noir that I sometimes drink.

You're right, it's addicting! Her persimmon video has 14.6+ million views!

Cool! And that's some very good filming! I've added her to my list. ETA: I have some Chinese one-piece forged cleavers and knives (the handle is rolled from the initial flat piece of steel) similar to what she's using. Here's one of them... Very rustic!

"We back most of our products with a 1-year limited warranty on parts and labor." Yikes!

Too bad the Control Freak price isn't half what it is, but I guess you could wish that on EVERYTHING!

I deep fry in a tall narrow $20 asparagus pot with a clad bottom. I went with it with the idea of using less oil—works a treat!

FWIW, Manischewitz makes a mostly Concord Kosher wine that's fairly ubiquitous, but it's sweet, IIRC.

Labrusca is wild fox grape—Concord, Niagara and Catawba are descended from it. Contact Cornell University. http://www.hort.cornell.edu/reisch/grapegenetics/grapeinfo.html

It definitely went full vinegar relatively quickly using this simple method!

I'm going to be making some Caerphilly cheese using some kicked-up cultured buttermilk as the starter culture—an experiment. Caerphilly is great cheese in that it's "ripe" and ready to go in only about 3 weeks. @andiesenji I know you like Caerphilly.

Sam The Cooking Guy is quite comical. https://www.youtube.com/channel/UCbRj3Tcy1Zoz3rcf83nW5kw

I admire y'all! I can't do it! If it hits the floor, it's headed for the door!

Does anyone have the "Big Clamp"? This is one of the reviews on Amazon: "$24 for a plastic clamp? I love my Joule but this is a huge ripoff for an accessory that should be included with the purchase." Ugh!

That's what I've been thinking. Never thought that I'd have a particular reason to go to St. Louis, MO—not that I have anything against it, I certainly don't! Only problem—I'm like a fish-out-of-water when I'm in big cities!

A Chinese chef knife with forced patina and handle sealed with mineral oil.

FWIW, A good patina is desirable because it offers some protection against rust.