Martin Fisher

Another chicken leg quarter and some green beans today. Boring, but it needs to go!!!

Please give us an update when they're 5 or 10 years old and beyond.

That applies to several brands, of course.

Perhaps I should have have looked into having the old range overhauled that was here when I bought the place. I don't know. When this range goes completely belly up—I don't think I'll ever own a kitchen range again. Actually, I feel like tossing it off a cliff now! I think I'll go with a high-end 'portable' induction cooktop and something like the countertop ovens mentioned previously in this thread.

During my flights to Spain and back I can't remember eating anything other than a few simple snacks—that may have been due to too much booze!

I've found that others with similar packaging (like Wegmans) don't have the same robust flavor. I think the major difference may be in the sourcing of the teas. The Bigelow chamomile 'tea' may be high-quality Egyptian grown.

Had an energy/safety audit performed a couple months ago. The now ~7 year old GE gas range, which started going to hell at around 3 years old, is emitting dangerous levels of carbon monoxide (CO.) This isn't a top of the line stove nor was it bottom of the barrel. It wasn't inexpensive. Not for me anyway! I will NOT buy GE (now owned by Haier) appliances ever again!!! I'm not a happy camper. "In 2016, Haier Group acquired GE Appliances. Being a part of this large global organization provides GE Appliances with additional resources to continue to innovate and sell our products internationally."

Yeah. Bigelow does have some good stuff. Their chamomile 'tea' is much better than most other off-the-shelf brands I've tried.

Have you not found much via Google? https://www.timeout.com/tokyo/restaurants/tokyo-top-vegetarian-restaurants

I'm a confirmed nutcase so you're not alone!!!

I don't drink tea much anymore, unfortunately. Nothing fancy, PG Tips sometimes. I wonder what the Queen drinks?

FWIW, I've used small amounts of baking soda (sodium bicarbonate) as a tenderizer/moisture retainer in some of my sausage making experiments. Source: Handbook of Meat and Meat Processing By Y. H. Hui

Yum! I love elderberries!

I drop a frozen chicken on it.

At the dairy farm(s) we used a LOT of bleach!!! I don't use much at home—a container lasts a year or so.

The 'official' government code of regulations and such. They can be found somewhere on their website—it's been a long time since I've researched them and the website and such has changed a lot. https://www.fda.gov/Food/default.htm

It may have been an old FDA food code recommendation. And the exact context, in terms of the code, isn't clear.

Wish I was closer. I'd tag along! I think the closest IKEA to me is the one just north of Philly—200+ miles!

That would be a good question for Dr. Snyder, but, unfortunately, he's now retired. Maybe there's something more to be found somewhere on his website.

But it's so cute!

FWIW, The FDA's 'processed cheese' regulations and such.

Lucky you!!!

Comptoir de la Gastronomie? “Sandwich du bloc de foie gras”

I'm an extremist. I got a very good deal on 80+ lbs. of quality chicken leg quarters back in early spring. I've been working my way through the chicken in various simple ways along with green beans, spinach, etc. preserved from last years garden.

We lost a chest freezer full of food a couple years ago! What a mess!