Martin Fisher

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.

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.

Umami

It's been around for some time. I forgot about it until this thread. If it's free, I guess it's okay, but for the best in food safety, see Dr. O. Peter Snyder's stuff, especially "FOOD SAFETY HAZARDS AND CONTROLS FOR THE HOME FOOD PREPARER" He also has a better hand washing routine. There's also a ton of other info on his website. In terms of food safety, there's also the USDA Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. For cooking technique, get a book by Pepin or the like.

Now that's my kinda fridge!!!

Vitacost is currently offering 20% off all ($50 and over) food orders—and free shipping. 24 hours only. This is the best deal I've found on Redboat Fish Sauce and Bragg Organic Raw Apple Cider Vinegar and some other stuff.

A simple trick that works okay for something like natural peanut butter is to rotate the jar, top to bottom, bottom to top, once or twice per day.

No, not that I've found.

Yeah, me too!

I don't give a rat's ass what my fridge looks like. I don't aim to impress, never will! Not caring what other people think is a superpower!

I have may of them too, just not on the fridge.