Martin Fisher

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!

There are also cultivars—used as scallions—that are sort of in between. They form an enlarged base, but not as much as a common globe onion.

I've been gifted a hardcover copy of Deep Run Roots. As others have said—it is HUGE!!! I've thumbed through it a bit—looks like there are many, many recipes compatible with my 'diet.' I will be studying it slowly and closely in the coming months—especially when the weather turns cold—picking out several recipes to try.

The Rozsutec and Doppelbock stones at the bottom of this page are the preferred stones. Very pricey with the shipping cost factored in.

Thanks @KennethT I have used J-B Weld in the past—but it was many, many years ago. Most importantly, is it water tolerant when cured? I'm guessing that it probably is since you mentioned high pressure water lines. The whetstone rests in a whetstone holder full of water (the yellow thing in the pic) during mowing.

Yeah, I'm seriously considering it. For a back-up, if nothing else. My birthday was yesterday, maybe the housemate will cough-up $10 for another gift.

I could order a stone from England for $10.24 total (including the shipping) via eBay. But it looks quite coarse—hard to tell for sure. More coarse than the one which I currently have—which is more coarse than what is recommended for honing an Austrian scythe.

Yes, time and temperature. Thanks!

@KennethT I found this. Whetstone Repair. I'll pick up some two-part epoxy. The challenge will be clamping it well due to the odd shape. If I carefully hold the whetstone by the broken end—the repair may work. ETA: LOCTITE Epoxy Instant Mix?

Yes, cyanoacrylate. Thanks, Kenneth. I'll look into the other adhesives.

Like an idiot, I dropped and broke my beloved Austrian scythe whetstone (hone.) My heart sunk when I heard it hit the sidewalk and go 'clink.' They're expensive to replace, not just any whetstone will do. They're shaped special to accommodate the shape of the scythe blade. I'm going to try to glue it with Loctite Super Glue Gel—but I'm not feeling optimistic. And Super Glue and I don't get along well, to say the least!

I'm a madman! Over the past 7 years I've worked to remove all non-edibles from the property—to be replaced with edibles only. The housemate doesn't like the rule, but it's non-negotiable! I gave the last of the tulip bulbs (yellow tulips) and some crocus bulbs to a neighbor the other day. The only thing left is a burning bush, which hasn't been a good burning bush anyway—it's never turned 'burning' evenly so it's quite ugly! I'll be sawing that off at ground level as soon as I can find the handsaw here that I have in mind. LOL

T and T?

Thanks @andiesenji ETA: I do prefer bright white or even black, I do have some nice black cups left.

I don't know how or why I forgot to specifically mention elderberry jam and jelly in the PB&J topic—my Mom and Grandmas made a lot of it back in the day.