Martin Fisher

The k-type probes are generally less via Auber Instruments (assuming their shipping charges haven't skyrocketed) but some may need to have the plug installed—not a big deal. In the past, I've also found k-type probes reasonably priced on eBay.

Sinks... There are three things that I absolutely HATE about my ancient, porcelain coated cast iron sink and one thing that I LOVE! Many newer faucets can't be mounted on it. Only faucets and such that go into individual openings—hence, the overpriced piece of junk Pfister Marielle "French Country Style" faucet! It's not easy to clean! It stains VERY easily which makes it even more difficult to clean! But I do LOVE the drain board! I will not have another sink without a drain board. I wish I could easily replace the ancient cast iron sink, but it would be a MAJOR project! It rests on and old metal cabinet with the water meter and such housed inside it. It would be a major project!

That's supposedly at high temperatures of ~400°F or more. I've compared the readings of the DOT to the readings of my Thermapen and Therma K professional thermocouple and the readings are within a couple degrees at the most.

Especially bimetallic coil thermometers! From Dr. O. Peter Snyder's Food Safety Website: THE DANGEROUS BIMETALLIC COIL THERMOMETER CHOOSING THE RIGHT THERMOMETER TO VERIFY FOOD TEMPERATURE

Yep!

I have a bunch of thermometers. I'll start with a couple of my favorites.... I absolutely love the ThermoWorks Dot—I keep a Dot probe in the oven at all times so I can adjust the oven temperature more precisely. I usually leave it on all the time....forget to turn it off. The batteries last a LONG time! And the oven knob temperature markings have wore off anyway! Although I do have a Classic Super-Fast® Thermapen® (2-3 second readings.) I much prefer the ThermoWorks Super-Fast® Pocket Thermometer (RT600C) (5-6 second readings.) I almost never use the Thermapen! I start taking the temperature of stuff 3 seconds early—makes the pocket thermometer just as fast as the Thermapen! The pocket thermometer isn't as bulky as the Thermapen and I can place it in a beaker or the like without it being top-heavy like the Thermapen. ETA: The Dot has a magnet on the back. I stick it to the range hood.

It's gas. No, it is not/was not any dirtier than the average range. Community development tested the carbon monoxide emissions of the stove top burners and the oven and determined that the range emitted dangerous CO levels. They then cleaned and tuned all the external and internal burners, supposedly bringing it down to safe levels. If the tuning doesn't work, the only other options are a new range (or some different replacement) or exhaust fan that runs permanently. Two, brand-new, same model, detectors were installed at the same time. I've switched them to see what happens.

No, all I can recall is that he said he spent most of his time on a ship off the coast. I don't remember him mentioning a specific or even relatively general location. Thank you!

Yes. I was born in 'wonderful' New York state but I grew up in north-central Pennsylvania in a 'dry' and still 'dry' township. The area where I live, more or less, straddles the state border(s.) The family farm and my father's and step-mother's property in Pennsylvania literally butt up against New York state. No sale of wine in New York State grocery stores—stupid politics—which really irks me!!!

Possible, but the detector is brand new. Installed less than 2 weeks ago.

Even after the tune-up, the piece-of-junk range is setting off the carbon monoxide detector. Maybe it is time to roll it off a cliff!!! I hate to keep the newly installed ceiling vent—yes, thank God (and a friend,) I finally have a powered vent to the outdoors in the kitchen—on all the time!

Welcome!

OMG! YUM!

Yes, it's certainly not cheap. I'm pretty much home bound here when the housemate isn't available to haul me around as I have issues riding public transit. The housemate's Jeep broke-down last Wednesday. He has AAA so it was towed to the dealer for 'free' but we had to take a taxi home. The dealership is only 1.7 miles away but the street/highway isn't safe for walking or biking—there's no shoulder, plus there's all the idiots texting or talking on their smartphones while driving! The taxi fee for the 1.7 mile trip $8.50!!!! I think that's outrageous! WAY too much for me to spend regularly! Public transit isn't inexpensive either, $1.75 per boarding, and there would be a minimum of 4 (maybe 6) boardings to the grocery store and back. Wegmans is only about 2 miles away as the crow flies, but it's not what I'd consider a safe bike route—and a lot of biking bothers my left knee and hips.

Discount Diva: I tried grocery delivery, and I'm never going back, The Buffalo News, September 3, 2017 Rosie...based in Ithaca, NY... which is an online shopping, same-day delivery, or in-store pickup system which has currently been adopted by 20+ stores across the country, including a small grocery store/butcher shop in my area, delivers for a reasonable fee. Minier's Express Last i checked: Deliveries within one mile: $3.99 Deliveries of 1 - 2.9 miles: $4.99 Deliveries of 3 - 4.9 miles: $6.99 Deliveries of 5 - 6.9 miles: $7.99 Deliveries beyond 7 miles in supported zip codes: $9.99 I'm about 9 miles from the store.

I've only eaten it once, and I don't remember the texture being like common commercial bologna. But it definitely has a 'tang.' I love fried homemade bologna.

It's sold here ($7.99 per lb. ) but, like many things, I think it's especially favored by those who grew up eating it—and I wasn't one of those folks. It's okay, but I'm not fond of the 'tang.' The housemate grew up in NJ and most of his family loves it—but not him. That's NO surprise to me—he's weirdly finicky, to say the least!

Thanks!!! Just in this small yard there's lamb's quarters, broad-leaf plantain, purslane, dandelion and patience dock..... (sometimes even nettles). None of which I've planted. Some are perennial, some just re-seed readily as with the strawberry spinach. I've got a bunch of other stuff on the list!

Thank you!

I know without a doubt that he was referring to the coloration of the cooked chicken.

A cursory search didn't reveal a forum topic devoted to countertop convection ovens in general. On the inexpensive, low-end of the scale, $59.00, there's this extra-wide B&D that will supposedly accommodate 9"x13" pans and a 12" pizza. I think a small hole could be drilled in the center of the back for a permanently mounted, threaded, temperature sensor so the temperature of the oven can be adjusted more precisely. "BLACK+DECKER Extra Wide 8-Slice Toaster Oven, Stainless Steel, TO3250XSB" Source: walmart.com

Yeah, in addition to Kindle (.azw) there's also .epub, .pdf, .mobi, .odf and others. I have many Kindle, pdf, epub and mobi cookbooks. This is from Calibre's website—a popular e-book manager: "Input Formats: AZW, AZW3, AZW4, CBZ, CBR, CBC, CHM, DJVU, DOCX, EPUB, FB2, HTML, HTMLZ, LIT, LRF, MOBI, ODT, PDF, PRC, PDB, PML, RB, RTF, SNB, TCR, TXT, TXTZ Output Formats: AZW3, EPUB, DOCX, FB2, HTMLZ, OEB, LIT, LRF, MOBI, PDB, PMLZ, RB, PDF, RTF, SNB, TCR, TXT, TXTZ, ZIP"

My late friend, Bill C., who's been gone a little over 15 years (RIP Bill ) told me that chicken he had in Vietnam, during the war—what he called 'red chicken'—was the best chicken he'd ever had. I don't know if this was something common to just a specific area or what. And I'm not sure how often he saw land—he told me that his service was mostly on a ship off shore (something he didn't talk about much) and that he didn't see combat—but I'm not sure that was true as he did seem to show some signs of shell-shock or battle stress. Anyway, I can't remember him noting any details other than the chicken was red. I don't remember him mentioning if it was on the bone or off the bone. Was this chicken marinaded in some sort of soy sauce brine that made it look red? I have done some Google searches over the years but I've never found anything that looked promising. I've been curious in regard to this for years! Any ideas? Thanks!

I didn't get my zucchini seeds in the ground until July 25th, but, of course, I'm already flooded with zukes! Yesterday, I gave 2 big ones to my neighbor Lori so she can make some zucchini bread—she loves the stuff. I did notice a little powdery mildew on the zuke leaves——so I've sprayed them with some old reconstituted milk powder—something I've done, as needed, off and on for several years. It seems to help if applied early and frequently (especially after rain, a shower or even heavy dew.) IIRC, this is a trick supposedly discovered by Canadian ag researchers many years ago. They found that milk sprayed on barley combated powdery mildew. That's the story, but I haven't found anything concrete to back it up, nor have I dug deeply. A picture taken last year of my rare little baby perennial seakale plant (not closely related to other kales.) I only have one, but I plan to start more next spring—if I'm not in one of my depressive ruts. Once the plants reach maturity, the leaves are blanched (deprived of sunlight in early spring) and then eaten. Here's a picture of the same plant almost a year on—I've mulched it a bit with brown cardboard and fresh grass clippings mostly to control weeds: Here's some Welsh onions and some Extrakta sage. Horseradish that I haven't touched yet: And a not so great photo of one of my Hablitzia Tamnoides plants. Knocked down and walked on a bit when the dog was sequestered to the back garden when some work was being done on the house. Hablitzia Tamnoides is sometimes called Caucasian spinach, which really irks me. It tastes nothing like spinach and shouldn't be be called 'spinach'—that discourages folks who hate spinach from trying it. To my taste, the flavor of the young leaves is much more like lettuce than spinach. It's a perennial edible that everyone—who can—should grow, IMHO. It's a great plant. Just a part of my plan to eliminate ALL non-edibles——from my property and replace them with edibles—. Hopefully with MANY more perennial edibles!