Martin Fisher

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!

That's the definition from the 16th century. "1560s, "action of putting into use," from apply + -ance. Meaning "instrument, thing applied for a purpose" is from 1590s." I'm talking the modern, common definition.

My thoughts. Hmmm...I don't think I'd call knives an appliance—implement, utensil or tool maybe—but not an appliance. I consider a "burner" or "oven" an appliance—so that's my answer.

At first the the thought of corn on pizza made me sort of crank my head to the side in bewilderment. But I did survive tuna on pizza in Spain–so why not? I'd give it a try.

Wowza!!!

FWIW, there is a plethora of chile pepper information on the New Mexico State University Chile Pepper Institute website.

Wow!

Yeah, I haven't noticed many Johnsonville fresh sausages in this area.

FWIW, from a couple of my previous posts here and on other forums in the past: ""I switched to this method long ago because I got tired of processing tomatoes in a super-hot late summer kitchen. Zero-heat tomato water and conserva. Wash tomatoes thoroughly (preferably a well flavored roma-type, like Martino's Roma or Opalka, but any tomato will work.) Place tomatoes on sheet pan and freeze solid. Remove tomatoes from freezer and run under a slow steady stream of cold water, the skins will easily slip off. Very coarsely chop the semi-frozen tomatoes (3/4" sized pieces) and place in a cheesecloth or muslim lined colander overnight or until they stop draining. The resulting tomato water will be quite clear. Run the tomato remains through a food mill to remove the seeds. This is a snap because the freezing does a very good job of breaking down the tomato flesh. The resulting conserva should be thick enough so that a wooden spoon will stand up in it. I then freeze the conserva or further process it. This requires some planning ahead, but it produces some very nice tomato water and conserva without a lot of fuss or heat!!! The easiest way to reduce it even further if you wish is to spread the conserva thin, say a half an inch thick, on large surface area pans in a very slow oven....stir every 15-20 minutes until it reaches the desired consistency." Now I'm interest in trying it, partially, with some Juliet tomatoes sometime! I would just remove skins as above, add the additional ingredients and 'roast' or reduce in the oven

My paternal grandmother used to drink it. She lived a very poor, hardscrabble life coming up.

Crown (Made in UK) Scraper Burnisher & 2 Piece Crown Cabinet Scraper Set, $26.99, Amazon Prime. I may put one on my Christmas wish list.

This lady sharpens with a 90° file jig, deburrs with some 800 grit sand paper, and then she burnishes. Interesting!