Martin Fisher

A couple of my previous posts. "Too bad Wegmans isn't as good as it used to be! I used to be one of Wegmans biggest fans!!! The Corning, NY store opened in June of 1986—that was the first store in our area. It was open 24 hours, we would often visit in the wee hours of the morning when there were few souls there! I loved it!!! After Robert, the patriarch, died in 2006 their business model changed quite a bit. They focused much more on expansion, rather than taking proper care of the stores they already had!!! Shelves were/are often bare. They chose to compete directly with Walmart, Aldi and the like—slapping their once well regarded name on inferior products. Now, the closest Wegmans, the Elmira, NY store, is just 2 miles away. The Corning store is about 17 miles away. And the Ithaca store—32 miles. The Ithaca store is probably the best of the three, but it's usually VERY crowded—I HATE crowds! LOL I still like Wegmans, I shop their more than any grocery store—but I miss the old Wegmans." "This is from one of my Facebook posts some time ago. The broccoli bin.... And my comments! LOL "Another rewarding trip to Wegman's!!!!!! GRRRrrrrrrr!!!!! To their credit, they did have 2 of the 10 items that I needed!!!" I would LOVE to have a personal conversation with Danny Wegman!

Too bad Wegmans isn't as good as it used to be, when Robert died—things changed drastically.

Yeah, I noticed the bread. But there are some relatively low-carb breads.

Nice! That's my kinda lunch, mostly low-carb.

I hope they don't abandon the old design completely. There's probably not a huge market for folks who prefer an omelet pan of that design, but I hold out hope that it won't disappear.

I bought all three. I've known about the Mile End Montreal smoked meat recipe for a long time, and 'adaptations' are readily available. That recipe may be what they're more famous for, but, Jewish cuisine of one of my loves, so I ordered the book.

Yeah, that's a good way to make char-cloth or char-rope for woodcraft fire starting.

It's worth a try.

There are several ways to make it. The way I make it is the same way I make biochar (but with larger pieces of wood) which is much more efficient than other methods. Probably the most popular way involves heating the wood with an external heat source, anaerobically, in a sealed barrel or the like. Here's a link to how I make biochar: https://www.smokingmeatforums.com/threads/homemade-lump-charcoal.137701/#post-949818

If you have access to hardwood, making your own charcoal isn't difficult.

Until it dies out. You can't get something from nothing. Fire it up, and see what works best for you.

Thanks for taking the time to post @KennethT

Obviously RAW has it's advantages. I'm guessing that most take casual shots. Who, here, shoots RAW and takes the time to post-process?

Yeah, I was just comparing it to the much more expensive Mini Green Egg.

Yeah, you can do that with the lowly, $30, Weber Smokey Joe. There are many ways to snuff out charcoal.

Well, yeah, dextrose has it's place, but I've chose to send type II diabetes into remission. An issues on both sides of my family.

Yeah

FWIW, Kenji's take: The Food Lab: For the Best Stir-Fry, Fire Up the Grill

Yeah, it does work very well.Works best for me with some adjustments.

Please look up-thread.

When I hike and such, I go stoveless—simplifies things in so many ways. Especially if you're keto—nutrient dense and calorie dense foods are essential—and relatively light.

You're talking in circles!

What a great idea!

Dextrose was also an ingredient.

Probably not much, but there wasn't any nutritional information on the label. I've found ham and the like that contained as much as a tablespoon of sugar per pound. It all adds up over the course of a day. The smoked jowl was much more a want than a need, so I passed.