Martin Fisher

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.

OMG! I, unlike many others, have had a serious, PITA, issue with V1. There's play in the stainless steel skirt which can lead to the impeller making contact with the skirt causing a horrific rattle!!!! The hole in the bottom of the skirt isn't perfectly centered so the skirt needs to be started on the 'threads' one way only to reduce the potential for rattle. Straight sided containers only! Containers that taper may lead to the impeller making contact with the skirt. UGH!!!! My next circulator will likely be a Joule.

"ALDI has just announced an extensive plan to remodel and expand more than 1,300 US stores by 2020. This $1.6 billion investment is intended to make ALDI stores more welcoming for new and longtime ALDI customers." "Fresh New Look" "Environmentally Friendly Upgrades" "More and More Fresh Items" "Easy to Shop Store Layout" "Started accepting credit cards – Visa, MasterCard, Discover and American Express – at all ALDI stores nationwide." They're currently remodeling one of the stores here. Grand Reopening, May 2nd. Today I received a bulk mailed Aldi coupon—$10 off with a $50 minimum purchase. May 2-20, 2017 Sources: https://corporate.aldi.us/fileadmin/fm-dam/news_and_awards/Press_Release_2017/ALDI_Store_Remodel_Investment_Press_Release_FINAL.pdf http://www.wral.com/aldi-remodeling-and-expanding-1300-stores/16526405/ Aldi Bulk Mailed Coupon

Hmmmm.... The Lodge 10" Seasoned Carbon Steel Skillet currently sells for just $21.41 at both Walmart and Amazon. I'd take a chance on it if I didn't have the other pans—their carbon steel pans seem to get mostly good reviews.

FWIW, here's a very short spot welding video:

What you're seeing is where the electrode made contact.

Spot welders use 2 electrodes — the two pieces of metal fuse where they meet. So, in the case of a pan such as above, one electrode clamps to the pan, the other to the handle.

Rivets are a bit of a pain sometimes, but I prefer the strength of the rivets over spot welds (I have four DeBuyer Mineral B pans that are riveted)—or the idea of one piece pans like the Dartos.

The Matfer black steel pans that I've seen were spot welded.

Lodge 10 INCH CARBON STEEL SKILLET Features: Heavy gauge carbon steel. Preseasoned for a natural, easy-release finish that improves with use. Steel riveted handle. Made in the USA.

FWIW, see Chris Young's comment in this thread: https://www.chefsteps.com/forum/posts/garlic-confit-8 For shorter sous vide cooks at 85°C/185°F it may be a good idea to try removing the germ—which can become bitter as garlic ages.

They're profuse in my garden, especially when well fed.

Yes, that's usually fine. But with thick pieces of meat there may be a salt, cure, sugar, etc. gradient that's undesirable (personal preference)—so some folks pump/inject for even distribution of ingredients.

Yeah, it definitely doesn't. And why waste extra ingredients when it's not necessary? Equilibrium brine (and pump if you like) for consistency.

Exterior contamination. I've butchered thousands of animals (mostly poultry) but also cattle, sheep, goats, pigs, deer. etc.—never in a factory setting. It's impossible (or nearly impossible) to not contaminate the carcass in some way especially when removing the digestive tract and hide. Ecoli and salmonella get the most attention but there are other pathogens of concern (brief list, see reference below for much more extensive information)—some of them could be lurking in the digestive tract or nearly anywhere on the outside of the animal. Good reference: The USDA's Bad Bug Book, Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, 2nd edition, 292 pages.