Martin Fisher

I bought the Egg Shop ebook.

Thanks for asking around!

Thanks! I think I've watched almost all of Mark Wiens' videos.

Perhaps Dầu Hạt Điều (Annato Oil) played a part!?

I think about this often. I very much regret not asking Bill more questions!

@Toliver Thanks for taking all time time to post the eBook bargains!

Looks like the Oneida Paul Revere pattern is also available in child and baby sizes. That seems like a nice potential option. https://www.oneida.com/flatware/child-baby-flatware.html/

I love rustic...no apologies! https://www.gourmetsettings.com/flatware/treble-clef/ Discounted elsewhere. I have all sets except the 5 piece hostess set. Goes great with all the cast iron serving ware I have.

I prefer a real pressure cooker. I've never had a problem regulating heat. When the cooker reaches the vent stage, I set the temperature to 3 on my 'stove.' It's faster than an IP. It requires very little attention. I can tell what it's doing by the sound. From a previous review: "The insert is easy to clean. It requires about as much cleaning time as the entire stove-top pressure cooker. Then there's the lid. The four piece lid. Then the pressure cooker body, the cord and the counter-top. Something else that I found irritating. When it came time to pour the PC'd chiles and some of the other ingredients into the blender, it required fiddling with pot-holders to handle the insert, where the stove-up PC requires simply grabbing the handles and pouring. The clean-up and fiddling around as well as other differences required an additional 15-20 minutes compared to using the stove-top PC. Anyway, just my honest assessment at this point."

This is certainly possible, and it's led to many arguments, over many years—I won't argue. It's 'warmed-over' flavor, which many don't seem to notice, but some of us certainly do!!! Hence, my preference for true cold smoked bacon.

Tuna is a thing is Spain!

Right! My maternal grandmother was of Scottish descent. She and my mother put oatmeal in meatloaf, meatballs, and the like—and lots of other stuff!!!

Thanks! Got it!

I've had them all, NY style, custard style, dense, light, Japanese. This is truly unique. I really don't know how to describe it. It's sort of NY style but with an amazing texture.

Yeah! That! Well, I do think there are reasons that may make sense. If it's something that's a cornerstone of a business. I wouldn't expect the recipe to be easily shared. Or, if it's a favorite at a family or or a community gathering, and it's a real stand-out. I suppose the holder of the recipe wants to maintain their celebrity. Such is the case with a unique cheesecake recipe that I'd love to get my hands on. But the holder refuses to share. Said person does like booze at times and I'm waiting for a moment of weakness!

Yes, they set-up poles with a platform on top—close to lakes— for them to nest. ETA: Some photos my aunt snapped. Here, here, and here.

It certainly looks like a juvenile osprey to me. We have both osprey and bald eagles around here.

They look amazing!

Her recipe for Beef Bourguignon may be one of the most unique, if not one of the most detailed or complicated.

Very sad news. 😓

Good job! Keep it up!!!!!

What a total bummer! I wanted to come visit sometime!

Yeah, they're also sometimes called daisy hams. I make them all the time—smoked.

FWIW, 5 oz. French-style jars in bulk with cap.

I do this, but I Google Keep. I use a check box next to each item so I just un-check it next time I need it—too easy! I also track prices. Lists are synced among all devices. ETA: Lists are arranged per each store's layout.