Martin Fisher

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!

This may be of interest to some. Via Dr. O. Peter Snyder's website. THE MICROBIOLOGY OF DISHCLOTHS IN THE HOME KITCHEN

I use a blood glucose lancet device. Works like a charm!

I've been steaming rather than boiling eggs for a very long time too. I can't remember where I picked up that tip—it's been so long.

Thanks! I can't afford to buy much from Amazon, but I do occasionally grab a product or two. I don't have, and can't afford a Prime membership—but I have a 'guest' membership on another account. The primary account is set up to benefit a near-by animal shelter, http://www.tannerspaws.org/ There's no way to add an additional charity or the like.

Lucky you!!!

I have not eaten it that way—only raw. It's something I must try.

I must try this sometime!!!

Yeah! I sort of cringed when I read the promotional email!

Ugh!

So, when buying something—anything—from Amazon is it possible to come here and generate an Amazon link that will benefit eGullet?

I looked over the specs on the OXO splatter screen on OXO's website. It's dishwasher safe but no mention of oven temperatures. Someone answered a question on BB&B's website stating that it's not oven safe and that's a feature that I'd like.

Yeah, I'm a bit concerned about the possible steaming effect but I sure do hate those big sudden 'pops' of flying hot grease—and I hate wearing gloves or the like.

Dang! I missed that deal! Ugh!

The result of a sudden eye-opening and cuss invoking splatter of flying hot grease to the back of my hand! Ouch!!! LOL

A cursory search didn't reveal a topic title exclusively devoted to this. Do you have a favorite grease splatter screen/guard? And what do you like about it? Thanks!

It sure does if you're literally dirt poor like I am!!!

FWIW—I'm seeing $27.50 (with free shipping) for the hardcover on eBay.

FWIW...

From the Kosher Dosher's blog: "My Love of [Beef] Bacon" "Heavenly [Beef] Bacon?" He's used my online curing calculator for some of his curing projects.

Yes.

I've made it a few times from the "navel" which is 'generally' the prefered cut.

Back in the day we were latchkey kids—the late 70s and early 80s—we ate a heck of a lot of PB&J sandwiches when we got home from school. My mom's or grandma's homemade jams or jellies (wild grape, wild strawberry, wild blackberry, wild raspberry, currant, etc.) on fresh homemade bread. I also love, love, love a good PB&J made like a good grilled cheese sandwich. Crisp on the outside, warm and gooey on the inside!!! MMMmmm!!! In later years I made 'PB&J' a hella lotta different ways. Different breads made from various grains. Different nut butters. Different jams and jellies—cherry jam, pepper jelly, tomato jam, groundcherry jam, boysenberry jam, blueberry jam, etc. Lately I've had to restrict my carbohydrate intake severely—so none of that stuff anymore.