Martin Fisher

Square 6-quart Cambro or Rubbermaid. I found Rubbermaid's at Sam's Club.

The Spice House, mentioned above, is owned by Patty Erd (and her husband) Bill Penzey's sister. The Spice House carries powdered bay leaf. I no longer order from Penzey's. Patty says she welcomes the business from those of us who got tired of Bill's extremely annoying rants.

Unfortunately, it goes stale quickly when refrigerated. "The reason a refrigerator is bad for bread: When bread is stored in a cold (but above freezing) environment, this recrystallization, and therefore staling, happens much faster than at warmer temperatures. Freezing, however, dramatically slows the process down."

Here's the file.... Freezer Inventory Tracker for Excel 2003 ver2.xls

It's either on sale or clearance. The price is lower than it used to be.

Yeah, stackable bins work well in that type of freezer. FWIW — bonus simple freezer inventory tracker spreadsheet here — see post #26 for the updated version.

FWIW, I have a 2 quart Calphalon saucier with a disk bottom — similar to the Vollrath — and a Sur La Table tri-ply saucier. I recommend the Sur La Table or the like.

The site has changed quite a bit (it looks very different) — like so many, updated to be more smartphone/tablet friendly.

La Tienda? https://www.tienda.com/

I wouldn't have noticed it if you hadn't mentioned it — I always have my eyes clearly focused on food!!!

Pennsylvania Macaroni Co. is a source to consider. It's been many years since I've purchased from them but at that time I found their products to be of good quality. They have both the cheese and the vinegar. http://www.pennmac.com/

I've seen oodles of questionable, potentially dangerous or just plain ludicrous recipes. A couple I can recall off-hand: A sausage recipe in a book by a purported 'expert' calls for 18,000 ppm sodium nitrite, yes, 18,000 ppm!!! The 'safe' (recommended) sodium nitrite maximum is just 156 ppm!!!! In another 'artisanal' butchery/sausage book, some of the sausage recipes call for 1/4 to 1/3 cup of garlic powder per just 3 pounds of pork! What the.....???

Methode Rotuts

What's the recipe?

That's what I have — and no dishwasher. HATE it!!!!!

I'd love to show it — if I could find it! #WorldsMostDisorganizedPerson

Thanks for the invite but I can't make it. I don't drive and SO has to work.

I think you're right about it being a trend — Chefsteps also offered up a recipe for pickled mustard seeds not long ago.

Source: Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009, edited by Richard Hosking

The author obviously named some of her sandwiches whatever the hell she wished.....arguments over her choice of names seems like a total waste of time. I did notice cannibal sandwiches, which is a sandwich my paternal grandfather frequently ate. He did call it a cannibal sandwich but used raw sweet butter on white bread.

My guess is tin 'boxes.' Explained here in 1913.

I used to do this but in a different way. I never microwaved the actual ball of dough. I heated a cup of water in the microwave to warm the interior and then (warm cup of water remaining) introduced the dough.

I've been curious about the basting spoons and such for about 5 years now.....just wish I could see them first-hand or I wish they were reasonably available (and easily returnable) via Amazon Prime.

I ate a lot of egg sandwiches growing up. Usually egg, over easy or poached with broken yolks served on buttered toast. Sometimes scrabbled egg severed on toast with mayo. And a few other ways. My southern born aunt's favorite....over easy or poached egg with the obvious runny yolk CHOPPED UP and served on buttered toast. Quite amazing! I don't think I've seen anyone else do it quite the same way.

This sounds like a fat rendering issue. Temp not high enough and/or long enough to properly render the fat well. And, or, in combination...... You bought a bunch of chicken wings....if the wings are from old birds — that can certainly contribute...they don't give up their fat as readily as young birds. Older birds also tend to have more flavor, which may also explain your comment ....."I have never ever tasted stock that was so utterly perfect,"