Martin Fisher

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!

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.

Jacques Pépin responds...

I haven't been able to find where high-temperature sanitizing has been tested—wish I could, but solution sanitizing certainly has. I don't think a board can be used without scoring it in some way—minor or major. Boiled vinegar may be one of the best all-around sanitizers for poly boards. "The FDA code and health departments across the United States have emphasized the use of sanitizing chemicals as the critical point for making food contact surfaces safe. These data show that this assumption is not always accurate. Wiping the surface with a clean cloth soaked in vinegar appears to be a very effective sanitizer, based on the data. Simply rinsing and scrubbing a dirty surface with flowing water seems to be more effective than cleaning and sanitizing food contact surfaces with a cloth dipped in a quaternary ammonium compound solution. It is also known that when a quaternary ammonium compound solution becomes dirty in an open bucket into which dirty cloths are dipped, the solution becomes susceptible to degradation by filth, dirt, and other debris. As a result, the solution does not remain at its beginning strength over a period of 2 hours that the solution is used. The quaternary ammonium compound solution used in this experiment was dispensed from a squirt bottle to maintain its effectiveness and prevent degradation." Source: THE MICROBIOLOGY OF CLEANING AND SANITIZING A CUTTING BOARD by O. Peter Snyder, Jr., Ph.D.

Or a pea knife! "Don't Eat With a Spoon! You're Done Too Soon!"