Martin Fisher

VitaCost is the cheapest source I've found. They sometimes run a food sale, 20% off an order of $50 or more—with free shipping. Red Boat salt is also useful. It's expensive, but ships free. A little goes a l—o—n—g way! Squid brand is my 'everyday' fish sauce. $2.00 for a 25 fl. oz. bottle at Wegmans.

$5? That's not much of a challenge. Most of my meals are $5 or less—I'm literally dirt poor! How about a $1 meal challenge?

I've added a little balsamic a few times.

Scotland would be great too! Ancestry in both! John Proudfoot is an ancestor... "The Scotchman in America: Addresses, Songs, Etc., at Scottish Gatherings; Religious Poems and Occasional Verses"

Yeah, jowl is jowl. Fear not the jowl.

I told a friend earlier tonight, fish and chips justifies a trip to England!

There are many ways to use it, Cut off the skin and fry it like bacon. Use it to flavor soups and such, As you said, sous vide it. Etc., etc., etc.

I wish I could say the same. I'd post many more pics. I have a movement disorder—essential tremor, that Katharine Hepburn thing. Complicates things in many ways.

Plate charger—wok lid.

Yes!

Douglas's Encyclopaedia : a book of reference for bacon curers, bacon factory managers, bacon agents, meat purveyors, meat inspectors, meat salesmen, abattoir superintendents, city, county, or local authority officiers, cold store proprietors and managers, sausage and pork pie makers, and all other industries associated with the meat, pork, provision, and general food trades. London, 1901

Wish I could afford a trip to visit some of shops.

I used to think that Switchel (Haymaker's) electrolyte popsicles would be interesting during haymaking season—but I never did get around to making some. We had Tupperware popsicle molds back in the day.

Made any savory popsicles? “You could probably mix chicken stock and soy sauce, freeze it on a stick, and get a pretty interesting popsicle out of it.”

Did you like it? This fall, I'll post pics. Crankraut is beautiful and good too. I'll probably go 1/3 cranberry and 2/3 red cabbage by weight. I think I'll keep the cranberries whole next time—poking a hole in opposite ends.

I also, sometimes, cook bacon via a sheet pan. Well, most of the time if I want crisp bacon—it's the easiest way. I season the sheet pans just as I would cast iron and the like. Some say it can't be done, but.... Super easy clean-up. I plan to try rendering in a canning jar in one of my pressure cookers/canners. I mentioned the making of bacon confit a few months ago, in a canning jar—it's on the agenda. That should prevent the muting of flavor—we'll see.

Yeah, not a big concern in my case. I received my March electric and gas bill today—thank you NYSEG! The furnace runs on gas, the kitchen range runs on gas, and our water is heated by gas. Total March electric and gas bill, $66.83

That's what I'm talking about, poly cutting boards. I'm a woodworker, I'd never sanitize a wood cutting board with ultra hot water. Although it probably wouldn't harm a thick quarter-sawn cutting board, but, really good quarter-sawn cutting boards are hard (almost impossible) to find. Unless you make your own. True quarter-sawn (riftsawn), not the pseudo stuff. Other surfaces? I'm talking poly cutting boards. The sanitizing of other stuff demands new threads.

I sanitize with water just off the boiling point. Can't imagine anything that's as simple.

I'm no expert on anything other than eating! But, I think, the plate distracts—that's not to say it's a bad looking plate. Try a white plate, adjust the white balance to match the plate. Maybe up the saturation a bit. Some dishes don't lend themselves well to food styling. Having said that, I think you'd get a much better picture if the ingredients were better defined—it's easy to identify the onion and the mushrooms, but the mushrooms would look better just slice, not cut-up so much.

Yeah, I've also used boiled cider rather than apple juice concentrate. I made many gallons of cider from apples from the tree mentioned above.

About the same color when ripe, but not as large. They were about twice the size of typical wild apples here.

@Toliver I can't find the recipe. IIRC, the filling was about 6 cups of sliced apples. 3/4 of cup of applesauce, 1/3 cup apple butter, a couple tablespoons apple juice concentrate, flour, a little dark brown sugar, butter (cut into small pieces), cinnamon, and nutmeg.

I posted it about a week ago, here: Starting at about 5:18...

I'll see if i can find it.