Martin Fisher

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!

We snarfed down a HECK of a lot of then when we were kids!!!

I think the cheap cuts, or what used to be the cheap cuts, have received a lot of attention in recent years due to the books put out by Fergus Henderson (The Whole Beast: Nose to Tail Eating, etc.), Jennifer McLagan (Odd Bits: How to Cook the Rest of the Animal) and others. And it all sort of snowballed on social media and the like. Hence the high prices now.

I'm going to call J-B Weld and ask them if—J-B KwikWeld—is as strong as and equal in other ways to the regular. I don't need much of the stuff.

Yes!

Yes! I'm thrilled with the focus on rutabaga as it's relatively low-carbohydrate compared to most other below ground 'veg.'

A birthday gift. Rustic circa 1930s railroad spike forged into a knife, brine quenched and sharpened. I may attempt to darken it via bluing. A novelty, but I intend to use it in the kitchen (just not in contact with food) for string cutting—placed next to the butcher string dispenser.

Cool!

A cursory search didn't reveal a thread specifically devoted to home winemaking. Invision's search tool leaves a lot to be desired. And I do use Google Advanced Search (or just search operators) as needed. I've made a lot of wine over the years—some good, some not so great—but all were drinkable. LOL I've made a lot of grape wine from kits and some from fresh juice (home grown years ago) or what's available, in season, at some suppliers (vineyards) a bit north of me up along the lakes. I've also made the relatively inexpensive 'apfelwein' from readily available apple juice. Adding a little natural organic apple extract at the end to get the flavor I prefer. Lots of wine from wild grapes, elderberry, dandelion, raisins, etc. years ago. The very best non-grape homemade wine that I've ever had was wild blueberry wine made by the late Mary B. She was a wonderful lady and an excellent cook and baker. She'd lived through some very tough times being a Romanian Holocaust survivor so she knew how to bring out the most and best in everything! Nose to tail! Without fail! She made great blueberry wine, OMG, that stuff was good! I plan to start a couple batches of dry Riesling soon.

I've been doing some more searching and reading some teapot reviews: "I left my tea leaves soaked in it a little over two weeks not intentionally...when I did realized...I thought I was going to have to throw it all out...but to my surprise the tea tasted fresh as ever...just a little darker from being soaked that long" This little teapot looks cute and it gets good reviews.

That's what I prefer. Plain and simple suits me fine! Thanks again!