Martin Fisher

I'm surprised. I do many different projects with canning jars and shock them in different ways with very few failures. Anyway, I think I'll try the 'eggbites' soon.

FWIW, here are a couple of the most recent FDA cheese import alerts: Import Alert 12-03, Published Date: 11/30/2016, "Detention Without Physical Examination of Imported Soft Cheese and Soft Ripened Cheese from France" Import Alert 12-10, Published Date: 08/22/2016, ""Detention Without Physical Examination of Cheese Due to Microbiological Contamination"

Did you make them or are they a commercial product? So many commercial low-carb tortillas and such suck but I've found the Mission Carb Balance tortillas to be reasonably good.

Yeah! No doubt!

Yeah, and Wilton makes a straight angel food cake pan with the leg thingies. I have one. My mom and grandmothers always presented round angel food cakes upside down (narrow base up.)

Yeah! I still watch the shows now and again. I would have loved to have met them both, but especially Jennifer — I bet she would have been fun to party with!

"the company’s limited partners [...] have “suffered millions of dollars in damages.”" Awwwwwww! Poor souls!!!!!

FWIW.... A Hoagie By Any Other Name —Dave Wilton “I wanna shake off the dust of this one-horse town. I wanna explore the world. I wanna watch TV in a different time zone. I wanna visit strange, exotic malls. I’m sick of eating hoagies! I want a grinder, a sub, a foot-long hero! I want to live, Marge! Won’t you let me live? Won’t you, please?” —Homer Simpson "And Homer is just scratching the surface of the lexical diversity of the sandwich. In addition to the names he cites there are: poor boy, torpedo, Italian sandwich, rocket, zeppelin or zep, blimpie, garibaldi, bomber, wedge, muffuletta, Cuban sandwich, and spuckie. Most of these names are associated with a particular region of the United States. The names also fall into several distinct patterns of origin, from the shape (sub, torpedo, rocket, zeppelin, blimpie, and bomber), from the size (hero, hoagie), from ethnic association (Italian sandwich, Cuban sandwich), from the type of bread used (muffuletta, spuckie), or from the fact that the sandwich is a cheap meal (poor boy)"

Good goin'! That's my kind of dessert!

Ask WMF. If it's not openly toted as American, Canadian, French, German or Italian made — I bet it's made in China.

Welcome back!

In my tiny 'corner' of the world — I was born in Elmira, NY but spent most of my life growing up near-by in north central PA — they're all recognized as meaning about the same thing, with a few relatively minor differences.

Yeah! That!

Library system here sucks, generally. Absolutely no real sous vide titles. No Rob's book. Not many other interesting new cookbooks OTHER than Vivian Howard's Deep Run Roots — there are 2 of them in the system! I'm surprised at that!

Low-Carb High-Fat

Yeah, I got the email too. They're LCHF so I've been eyeing them with desire.

Per Baldwin — for foods rapidly chilled after being cooked sous vide: "While keeping the food sealed in its plastic pouches prevents recontamination after cooking, spores of C. botulinum, C. perfringens, and B. cereus can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at • below 2.5◦C/36.5◦F for up to 90 days, • below 3.3◦C/38◦F for less than 31 days, • below 5◦C/41◦F for less than 10 days, or • below 7◦C/44.5◦F for less than 5 days to prevent spores of non-proteolytic C. botulinum from outgrowing and producing deadly neurotoxin (Gould, 1999; Peck, 1997)" Source: Sous Vide Cooking: A Review, Douglas E. Baldwin, University of Colorado, Boulder, CO 80309-0526

That's the Sous Vide at Home book, not the The Complete Sous Vide Cookbook.

Lodge makes one but it's a bit bigger.

Smithey pricing is outrageous — but not as outrageous as that of Borough Furnace. Vintage pieces are often available for a pittance

I doubt I'll change much. While I prefer fresh — by far — there's no way I can stretch my food dollar (especially in terms of meat) as much as possible without utilizing the freezer (or canning.) I buy in bulk when I find bargains: 39¢ per lb. chicken leg quarters (~70 lbs.) 88¢ per lb. whole chickens (16) 49¢ per lb. whole turkeys (2) 99¢ per lb. pork shoulder roast (pork butt) (~8) 89¢ per lb. pork picnic roasts (3) $1.26 per lb. pork chops (~20 lbs.) $1.69 per lb. 80/20 ground beef Veg from the garden, etc. I do buy beef steaks and the like fresh but they're a rare treat.

Me too. Oatmeal was at the top of the list. I love oatmeal. It was popular on both sides of the family. At the family farm (paternal) they used to buy rolled oats in 50 lb. bags. Oat bran hot cereal Cream of Wheat (Farina) Cream of Buckwheat Cream of Rice Wheatena Malt-O-Meal Ralston Maltex Maypo Grits Cornmeal mush Hot Grape-Nuts Hot Shredded Wheat

I have four moka makers, Chemex (paper and stainless), French press, pour-over (Hario), Aero-Press (paper and stainless) and a couple Vietnamese phin coffee makers (all stainless steel). The Vietnamese phin doesn't require an additional filter — and makes a fairly strong cup with little standard drip grind coffee compared to some other methods. It's SO's preferred way to make coffee.

Around here cattle, lambs, pigs, etc. can be split up in any way desired and sold to anyone who wants it if it's processed by a butcher who works with USDA inspection. It's been that way for as long as I can remember.

Me too.