Martin Fisher

Yeah! I'm thinking I'll just grab a small well marbled chuck-eye roast. It's relatively inexpensive and I'm the only one who'll be eating it...SO is effing ridiculously finicky.

Lucky you Chris!

As you know most low-carb "bread-like" stuff sucks so I'm not going to make a recommendation but this recipe is one of the better ones....or a starting point, anyway.

I'm considering ordering the 5 piece set with 'free shipping' for $226.00 USD at some point.

I wanted low-carb savory or sweet waffles that I could pop in the toaster so a couple years ago I bought the Chef's Choice 852 classic waffle maker. So far, it's worked great.

A favorite of mine — Rådjursköttbullar (Swedish venison meatballs.) I love 'em!!!

Actually, it was The Muppet Show, FWIW.

Okay, I found the current edition in the UK for $16.43 total, to my door. It's on the way.

I wish this was available for Kindle! Dang! It's quite an expensive book via Amazon ($27.95)... for me, anyway. It's available for significantly less from other sources, but I'm afraid that I may get the first edition (November 15th 2015) instead of the most current (December 2, 2016)....listings aren't always reliable.

Any sort of ichthyology authorities you can ask? At a university or whatever?

Please try it and report back! Seems in recent years we hear it's wrong to boil stock for any length of time but some of the 'greats' did, Beard for 15 minutes, etc., IIRC.

Shun calls it a carving knife. "Achieve the perfect slice of meat or poultry with the Shun Classic Carving Knife. It’s the right knife whether you want to carve paper-thin or thick and juicy slices. The razor-sharp blade makes a cleaner cut, which helps keep more of the juices—and more of the flavor—trapped in the meat. The longer blade means you can make precise slices with a single stroke, while the pointed, narrow tip lets you to cut meat away from the bone with ease. Turkey, beef, or the delicate flesh of a holiday salmon—the Shun Classic Carving knife handles them with ease, keeping the flavor sealed in and making sure your tableside presentation is perfection itself."

Yes it is.

This is one of the reasons I almost never take a pic (tripod and delay timer are musts for me) or otherwise putz around. I have nothing to prove — the only thing I'm good at is snarfing down food!

I'll start....

I'd try putting the salt in a standard salt shaker and lightly sprinkling over a mesh strainer.

I cover the food.

Me too. I also warm plates, cups, serving-ware, etc. in the dehydrator for 'larger' dinners.

Me too!!!

One of today's deals, The Healthy Pressure Cooker Cookbook: Nourishing Meals Made Fast, by Janet A. Zimmerman ($1.99)

Yes. Kindle desktop is also available.

Rosie...based in Ithaca, NY... which is an online shopping, same-day delivery, or in-store pickup system which has currently been adopted by 20-some stores across the country, including one in my area, delivers for a reasonable fee. Deliveries within one mile: $3.99 Deliveries of 1 - 2.9 miles: $4.99 Deliveries of 3 - 4.9 miles: $6.99 Deliveries of 5 - 6.9 miles: $7.99 Deliveries beyond 7 miles in supported zip codes: $9.99 I'm about 9 miles from the store.

Yeah. And that's extremely easy to do with a webcam and Chrome Remote Desktop or the like.

"This is a space we are developing in and learning in and this is a way for us to accelerate that learning in terms of smart, connected devices," Electrolux CEO Jonas Samuelson said. And it appears they're hedging their bets..... "Paying $115 million cash for Anova, which sells an immersion cooker that is linked through a smartphone to thousands of recipes, Electrolux hopes to leverage its direct sales business model and boost its own connected products business." "Electrolux said it will pay an additional up to $135 million depending on the future performance of Anova and will establish a smart home solutions center in San Francisco to boost the development of connected products in other categories." Source: Electrolux buys Anova to tap into connected products growth

Electrolux? This sucks!!!