Martin Fisher

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!

Okay. I just pulled two more packages of vac-packed chicken leg quarters and some homegrown green beans out of the freezer. I spotted a vac-packed package of Hofmann German Brand Franks. I'll dig them out soon, cut them up some on a bias and warm them up with some sauerkraut. That'll make a couple nice low-carb lunches. I've kept my meals very simple since June 1st—trying to shed a few pounds!

I forgot to take out more chicken a couple days ago to thaw in the fridge. My memory sucks lately!!! I will definitely do it today!

Can you recommend one? Lee Valley's scraper planes are expensive, to say the least—$179.00 plus shipping!!!

Thanks @blue_dolphin that's very helpful!

Exactly!!! Why hasn't some manufacturer stepped up to the plate!?

Yep!!!!

This lady baked salted chocolate chip cookies in the CSO via the steam function. What size is the usable part of the baking pan in the CSO?

The housemate likes brownies, cookies, and the like, as well as ~12" frozen pizzas—the smoke detector informs him when it's 'done.' Would stuff like that require multiple batches in the CSO and be a pain in the heiney? Me? I'm much more flexible. As I've mentioned in another thread I do intend to never have a kitchen range again when this one goes completely belly-up.

Yep!!!!

I love avocados, but I haven't bought any in a couple years because so many of them were highly blemished internally—even if I both bought really good looking and feeling ones, which I always did.

I'm very intrigued by the CSO, I just wish it was bigger—at least big enough for a 9 x 13 cookie sheet (quarter-size sheet pan.)

Yeah, that's what they usually are around here.

If I don't respond sometime soon, please remind me. My memory is real bad lately—I may forget to ask her.

I'll have to ask my mom exactly how she prepared them, I've forgotten. They certainly were a cheap homemade treat for kids—or even adults.

I just skimmed the old thread real quick, FWIW, I use Squid Brand fish sauce for some stuff (because it's so cheap, only $1.99 for 25 fl. oz. at Wegmans), Red Boat 40°N, Red Boat Salt (a little goes a long way) and homemade anchovy salt (mashed anchovies, fish sauce and salt) although I don't currently have any of that whipped up. For the heck of it and to see what happens, I've consider coupling the fish sauce trick with Dr. Blonder's 'rapid' dry aging trick sometime. It's on the list!