Martin Fisher

Yes, I prefer PDF ebooks. I store recipes in Gmail, Google Drive and Google Keep—easily searched/sorted via keywords and tags/labels. Adobe Scan: PDF Scanner, OCR

Yes, they appear in "ANNOTATED BOOKS FROM YOUR LIBRARY (Most recently accessed shown first)" on the left.

If you have a PC or Mac, you can open the cookbook in Kindle for PC (or Mac) and copy the recipes into a word processor or the like. You can also do something similar by highlighting the text on the Kindle, app, or Kindle Cloud Reader, then viewing the highlights in "Your Notes and Highlights." https://read.amazon.com/notebook Edited to add: On the right in "Your Notes and Highlights" there's an option drop-down menu with an option to open each highlight in Kindle.

Countless times.

Dry rub, brine, or a combination. If brining, there are advantages to going with an equilibrium brine. https://www.smokingmeatforums.com/threads/universal-cure-calculator.124590/

What exactly is it? Percent nitrite/nitrate?

I often us an egg incubator—it works well.

Commodity agriculture—been there, done that! It's insanity! "For the farmer, is the only man in our economy who has to buy everything he buys at retail - sell everything he sells at wholesale - and pay the freight both ways." ~JFK

Yeah!

I checked my notes, the Corning store opened in June of 1986! My memory is going to hell!!! 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!!!"

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.

1984 It won't be limited to smart microphones and speakers—and, of course, smartphones/tablets. It will be EVERYWHERE there's 'civilization'!!! Edited to add: Let's not forget the most obvious—COMPUTERS!

Smart microphone and speaker would be more accurate.

Even the great Julia did it.

There are several games available for one's next dinner party. You can also play trivia, etc. via Google Home.

Yeah, that's inspired by Edna Lewis' recipe! "For a full-flavored chicken soup recipe that could be made in less than 90 minutes, we borrowed an idea from an Edna Lewis recipe, beginning by sautéing a chicken, minus the breast (which we used later as meat for the soup), hacked into small pieces, rather than by simmering chicken bones, aromatic vegetables, and ..."

Depends on what flavor you prefer. I don't favor cooking chicken or turkey stock for a long time because lengthy cooking sort of imparts an unpleasant sanguine flavor, IMO. Fine with red meat 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." Even better when combined with Scott Peacock's chicken stock method.

Nice! How about a mirror ball rotator? Inexpensive and easy!

Another trick, useful in some instances, is to use a thick or elevated cutting board—keeping the handle out beyond the edge of the board.

My guess is, to better equalize the salt/sugar/flavor throughout the meat. Having said that, you could opt for an equilibrium brine and pump the bird well—that would ensure faster brining and probably better distribution of flavor. After brining, I dry the skin with a hair dryer that's specifically devoted to culinary purposes.

Yeah, in my experience, a good electric knife works good for baguettes and the like. Edited to add: Placing the loaf on it's side during slicing seems to yield the best result.

I agree with Fat Guy, RIP. I absolutely HATE serrated knives—with the exception of an electric knife in some cases. I think that a chef's knife, butcher knife, cimeter, etc. work best for slicing bread when sharpened with a relatively coarse stone—say, 600 grit.

Low-carbohydrate. High fat.

Probably not as potentially 007 as smartphones—which can also be used as a 'smart' speaker.