Martin Fisher

It will with a super-burner!!! Will totally kick it's ass! LOL "High heat, jet burners can produce up to 432,000 BTU of heat per square foot of burner area." Source: https://tejassmokers.com/Jet-Burners/32

"Gas range, 7,000 BTU burner: time to boil 1 quart of 60°F water was 8 minutes 30 seconds, consuming 992 BTUs of heating energy. Induction cooker: same pot, same temperature and quantity of water, the burner draws 1,300 watts (4,436 BTUs) at the highest setting and took 5 minutes 50 seconds to boil. Total electrical consumption was 0.126 kilowatt-hour of electricity, equivalent to 430 BTUs of heating energy." He doesn't explain exactly how he reached this conclusion. The comments following the article are also very interesting.

FWIW, Source: On Food and Cooking: The Science and Lore of the Kitchen By Harold McGee, p. 163

@ratgirlny What exactly was the "multicooker?"

FWIW, Is Induction More Efficient Than Electric Coil or Gas? An Energy Efficiency Comparison Between Stoves DEBUNKING THE MYTH THAT INDUCTION IS MORE EFFICIENT THAN ELECTRIC COIL

Hellmann's has changed in recent years. Lots of old fans bitch about it. I wish I could find a good prepared mayo without, sugar, soybean or canola oil.

Yes, that's a Ruhlman trick too. You can even 'rinse' more of the thin white off the egg under a very fine stream of water. Now I'm starting to give away some of my secrets!

Nanny Bittman Out-of-control control-freak!!!

So the very upper part of the handle is about parallel with the business end of the spoon?

FWIW, I haven't had a problem sealing FoodSaver-type bags with the VP215. Actually, I bought them via eBay and I think they may be just a tad heavier that FoodSaver bags.

Within the past 2 years I bought another Hawkins stainless steel pressure cooker. I'm not a fan of electric pressure cookers as many others are. The new one is the 3 liter size. I now have 3 liter, 6 liter and 10 liter Hawkins SSers in addition to the big All Americans. I also bought a bunch of the Lodge cast iron serving ware. 4 of the tiny 3.5 inch skillets. Several products featured on this page.

Apparently that's correct... Too bad the USDA took over organic regulation several years ago. The organic standards used to be MUCH more strict!!!! "Origin of Livestock (§205.236) Poultry intended for slaughter or egg production must be under continuous organic management beginning no later than the second day of life. Accepted  Day old chicks purchased from a conventional hatchery  Poultry over one day old purchased from certified organic sources Prohibited  Purchase of chicks from a conventional hatchery that have not been managed organically from the second day of life" Source: https://www.ams.usda.gov/sites/default/files/media/Poultry - Guidelines.pdf

No, I don't believe so. Check the organic standards.

The chickens were raised and slaughtered in batches over the summer. See cervical dislocation here. The knife was used for proper bleeding out. We had a 'scalder' and a barrel plucker that would pluck about 6-7 birds at a time. Most of the chickens were sold to customers—there's an exemption for very small small operations.

FWIW, We used to dispatch and process about 1,300 chickens raised on pasture every summer. For dispatching we used a Dexter Russell Sani-Safe 3" Poultry Sticker 11043 S128

Hmmm... I'm a Premium member and I got no such email. I've sent them a question as to why I don't seem to be on the mailing list. Thanks!

Did you receive this offer in an email? Thanks!

I noticed "Simply Natural" Golden Roasted Flax Seed on a shelf. They're tasty—certainly more interesting than regular flax seeds. 15 ounce bag—$2.19

Ugh! The price of cream has jumped up! Was $1.69 per pint—now $1.99 per pint!!!

My goodness! I grew up in the northern Appalachian mountains of north central Pennsylvania. Lots of great meatloaf was served in those country kitchens—my mom, maternal and paternal grandmothers all served great meatloaf! Also great meatloaf at family reunions, friends, neighbors, church socials, potlucks, etc. Okay, so some of it wasn't 'great'...dry or whatever....but most of it was great!!!! Cute and easily adapted to be low-carb.

I have some wrought iron napkin rings with a gloss black finish. I don't know it it's a painted finish or powder coating. I'm guessing that they may be powder coated. Anyway—I want a flat black finish. 'Safe' paint or whatever. Any suggestions? Thanks!

Thanks @Anna N and @btbyrd!

Thanks @Anna N, but that doesn't show the straight on side view, which is what I'm looking for. You can sort of see the profile in the video. I wish I could see the spoons firsthand. I wish their shipping charges weren't so outrageous. I'm currently not willing to pay ~$12.00 per spoon!

If someone has the time and inclination—would you please snap a pic of the Ruhlman-Dalton basting spoon(s) side profile? I'm curious! Thanks! ~Martin

Is it this one with convection, Norm?