Martin Fisher

I have an Instant Pot Mini, three Hawkins stainless steel pressure cookers (3 liter, 6 liter, and 10 liter), and two big All-American pressure cooker/canners. Same effect in all of them. Not as much an issue with old hard-boned stewing birds.

Yes, It's horrible.

To my taste, a pressure cooker (or a long simmer) ruins chicken or turkey stock—but not broth. Sanguine flavor is extracted from within the bones. Fine with red meat/bones, but not white meat, especially from young birds—which most are. Which is why I, generally, prefer Edna Lewis' method of chicken stock making, which is very quick and simple. Edna said, and I agree: "I do not believe in cooking stock for a long period of time; it loses it's good flavor." I don't chop the bones, I separate at the joints only. Even better when combined with Scott Peacock's chicken stock method.

I have dozens and dozens. That's not counting the salts, 'modernist' ingredients, and the like. Only the most used are in the Rubbermaid containers. I'm guessing about 36 or so.

Yeah, I like that. There's a spot in my kitchen where something like this would work well and nothing else would. Easy to build from scratch too!

A personal herb and spice assistant?

FWIW—Canadian Tire sells a 2-pack for $3.99. Before the Rubbermaid containers I used Ball/Kerr 4 ounce or 8 ounce jelly jars (with storage lids)—similar in that you can scoop from them easily and they stack well. They're relatively inexpensive here. Walmart's Mainstay storage lids are less expense. I do still use Ball jars as salt wells/'boxes'/cellars.

Yeah

Yes, I label them on the side. They have the "Easy Find" lid so the lid snaps to the bottom when not in use so it's not easily lost. You can also connect the containers when in use for convenience in storage. FWIW, they're 2-5/8" tall and 2-15/16" wide at the widest point.

I store bulk herbs and spices much the same as @rotuts. I store 'everyday' spices in 1/2 cup Rubbermaid containers—easy to open and close, easy scooping, and unbreakable! They're heavy-duty—not thin plastic.

Yes, and other tricks to get more plants. From one of my old posts on Tomatoville: Thread: "Pulling potato plants from sprouts" "I've been working on the same subject, but can see now, according to Tom that it's a good idea to let leaves develop, although I have had some success otherwise. I'm also experimenting with node cuttings. Here's some interesting information I've found. From the book "Potatoes: How to grow and show them." by James Pink. Printed in 1879. "By this means an immense number of plants can be raised from one pound of tubers ready for planting out at the proper season, and at the least three to four thousand pounds of potatoes could easily be grown from one pound of seed, by this method, in one season." Starting at page 48... "I was able to get almost 200 lbs. of taters from a lb. of seed....nowhere near 2 tons! Not yet anyway! LOL I'm also rooting node cuttings from the sprouts in sand....Here is a 5 oz. Cheiftan seed potato that I buried in pine bark fines. Single-Node Cuttings: A Rapid Mutiplcation technique for potatoes. I've snapped off 15 sprouts which I'll plant for the node cuttings. I'll continue burying the seed potato and repeat the sprout harvest until the seed potato is spent."

If you fear leaks during down time, remove the torch and screw on a gasketed cap. Propane Bottle Caps

Assuming you're somewhere in North-America, why use pseudo-MAPP gas? Real/genuine MAPP gas no longer exists. There's not much difference between pseudo-MAPP and propane in terms of performance—it burns only slightly hotter in air. And MAPP is much more expensive! "In early 2008, true MAPP gas production ended in North America when production was discontinued at the only remaining plant in North America that still manufactured it. However, many current products labeled "MAPP" are, in fact, MAPP substitutes." Edited to add: Flame temperature in air.... Propane 3,600 degrees MAP/Pro 3,730 degrees

I agree! Natural Gas House Explosions I used a liquid propane kitchen range for ~15 years. Worked great for me. Edited to add: I've lived with natural gas or LP all my life. The area where I grew up was rural, but natural gas country. My great-grandfather landed in the area, a young man, in 1919, due to natural gas development. I wouldn't exist if it wasn't for natural gas. LOL

I eat low-carbohydrate, high-fat, moderate-protein most of the time—I use a lot of heavy cream. Nothing but heavy cream in my coffee or tea, please. Dairy background. Yesterday I made bacon gravy with cream. Couple days ago I made cream of salmon soup. Etc., etc., etc.

The housemate works at Walmart. He picks it up for me. Picked up 3 quarts yesterday. $1.98 x 6= $11.88 $3.12 x 3= $9.36 Savings, $2.52 Quite a savings.

We stopped at Aldi last Wednesday to pick up a couple things. I was surprised to see that the price of the 8 ounce brie dropped 20 cents — from $2.99 down to $2.79. Unfortunately, the price of heavy cream is still jacked up — $1.98 per pint. Walmart currently has the best deal on heavy cream — $3.12 per quart! Same packer.

I cast the podcast throughout the house via Google Home Group—makes listening extremely easy.

It's an authorization hold, AKA card authorization, AKA preauthorization. It's account verification, which also places a hold on the funds until the transaction is completed.

"When do you over-tip?" When I'm a bit too 'tipsy!!!' LOL

Call and ask.

That's too cute!

If you're feeling especially ambitious and you're able to find good fresh hams—you can easily make your own. I've done it many times—years ago. PDF file and a video....

Chicken (or duck) with it's back on the cutting board—a whack with a heavy chef's knife (or the like) on both sides of the spine should split it easily. Use the spine for stock.