Martin Fisher

Nope.

I wouldn't necessarily say that. It's possible to get great results with a Lansky*, Gatco*, or the like. What I like about the Edge Pro compared to the above....just a few things I think set it apart.... Build quality is very good. Ease of use...no clamping....speedier sharpening. Most importantly, flexible angle selection between ~10 and ~24 degrees.. Among other advantages, this makes it possible to adjust for precise bevel when switching stones to compensate for stone wear......not possible with fixed angle slots as with the Lansky or Gatco. * I own both systems in addition to two of the Edge Pro Apex (one for home and one for camp.)

FWIW: Here's Ben's patent. Professional Cutlery Sharpening Machine US 5185958 A

Yep!!! I bought a stainless steel Edge Pro Apex knock-off back in November of 2015 for it's ability to sharpen scissors. The Chinese stones are garbage!!! Stick with the real deal!

That's also my guess.

No Nigel Slater? You've mentioned him quite a few times.

I also like high faucets. I have the "French-Style" Price Pfister Marielle. It's a very expensive piece of junk!!! No more Pfister's for me!

Oxbowfarm posted the comment I quoted. It was Ferdzy who posted "I have never grown potato onions, so I don't know what they taste like."

"I'm beginning to suspect that there is less difference than similarity between seed grown onions, seed grown shallots, potato onions, and vegetatively propagated shallots. With the exception of the Griselle/French Grey which is Allium oschaninii, they are all Allium cepa and fully interfertile. To my palate, a shallot is a potato onion plus a lot of hype." I agree.

"Shallot" is a very general term, they can vary a lot in size, color, flavor, etc. Some insist that the French grey shallot is the only 'true' shallot. The Shallot Wars French claim Dutch flooding market with 'fake shallots' that are actually common onions

The second store close to me (both stores are about 4 miles away in opposite directions) has now been remodeled. They increased the size of this store (not so with the first store), it had been about the same size as the other store. The produce section in both stores does seem to be larger. The layout of the second store is quite different than the layout of the first store—which is annoying!!! They had similar layouts in the past. Any Aldi remodeling in your area?

Yes, sausage and cure meat (cottage ham and the like) was the justification for my first sous vide rig.

Hmmmm!!! I do most of my grocery shopping at Wegmans but I haven't tried their app. I currently just use Google Keep for my list—I'll give their app a try!

Yep! Same here!

Yep, I have it as well as Merle Ellis's Cutting-up in the Kitchen.

Yeah! That! As I understand it, rib-eyes are cut from the 6th through the 12th ribs—the chuck-eye is cut off the 5th+ rib. I buy well marbled chuck-eyes only and reverse sear or broil under the charcoal 'salamander.' They turn out great.

Via Wegman's website....

I'm surprised they're not readily available in other areas. Wegman's carries both chuck-eye steaks and chuck-eye roasts.

"Americans waste food because we're confused — and because we can"

Interesting... "Leung points to programs like the Healthy Incentives Pilot, a small experiment in Massachusetts that gave SNAP participants 30 cents for every dollar they spent on fruits and vegetables. The incentive helped increase fruit and vegetable consumption by 25 percent. Leung also recommends prohibiting the use of SNAP benefits for soda. That’s a controversial measure—it could feel paternalistic, among other things—but one study she performed found that most SNAP participants would themselves rather be in a program that combined bonuses for buying healthy food and the elimination of soda from the program." The Messy Relationship Between Food Stamps and Health, Several studies show beneficiaries of the program are more likely to be obese. But the answer is not to cut benefits, some academics say. https://www.theatlantic.com/health/archive/2017/05/the-messy-relationship-between-food-stamps-and-health/527820/

Yeah, never—not even close. Hass avocados are currently 3/$5.00 here.

The spores are potentially anywhere or everywhere (outside a sterile environment). No need for special introduction. "C. botulinum is prevalent in soil and marine sediments worldwide, most commonly as spores. These spores are found everywhere. While the spores are generally harmless, the danger can occur once the spores begin to grow out into active bacteria and produce neurotoxins. A neurotoxin is a poisonous chemical that affects the central nervous system. It can destroy, paralyze, or adversely affect nerves or nerve tissue. C. botulinum produces seven different types of neurotoxins designated by the letters A through G; only types A, B, E, and F cause illness in humans." Source: https://www.fsis.usda.gov/wps/wcm/connect/a70a5447-9490-4855-af0d-e617ea6b5e46/Clostridium_botulinum.pdf?MOD=AJPERES

We visited the newly refreshed store yesterday. I gulped a Xanax and walked in just as if I was John Wayne—it helps me deal with crowds. LOL There have been several changes (much of it silly cosmetics), the store has been rearranged quite a bit, the aisle seem wider, it's cleaner (for now), etc. No noticeable increase in product. I used the coupon....walked out with a bunch of cream, brie, etc.

Tattler canning lids are reusable. The gaskets can be used in the white plastic storage lids to make them seal well.

No, I didn't. The problem didn't become serious until the Anova was out of warranty.