Martin Fisher

There are several ways to view this: Should we (him) 'unlearn' what we've 'learned' because lots of money and such is involved? Aren't these shows SUPPOSED to be about learning, anyway? Much of what was 'revealed' on ATK wasn't all that unique. Etc., etc. etc.

I do a lot of intermittent fasting...16 hour...20 hour...24 hour.....2 day... 3 day. There's little doubt what I want to eat after a good fast.

Yeah!

From the article: "When handling raw chicken, for instance, the last thing I wanted to do was touch my smartphone to start a timer." Pfffft!!!!! Wash your hands! Or, if you're OCD like me, use a stylus! They're ~$1 at dollar stores. I use a wi-fi tablet in the kitchen all the time.

Yes!!! I ALWAYS start with hot water — bulk of it from the tap and adjusted as close to target temperature with hot water from the tea kettle [I have the patience and attention span of a gnat!]

Butcher Merle Ellis' books are good and dirt cheap [out of print] — a bit dated in some ways, but real good. Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry The Great American Meat Book Here's Merle:

I'm confused by what seems like pretentiousness when it comes to Fieri. He is who he is ....or what he PRETENDS to be. He gets paid for what his bosses want him to do. We can take it or leave it. Fieri didn't ruin Food Network — Food Network ruined Food Network — just like MTV ruined MTV. I have no reason to hate — or even dislike — the guy based on the role he 'plays' on silly TV.

FWIW, via Saveur... "Sauce vierge (literally, virgin sauce, a reference to its uncooked character) belongs to a family of fresh French Mediterranean sauces that differ greatly from the rich, stock-based sauces commonly associated with classical French cooking. Also called green sauce, sauce aux herbes, and sauce verte, it is usually a piquant mixture of olive oil, herbs, mustard, capers, olives, and other aromatics. In this version, chiles add a spicy, new-world dimension. Besides accompanying steak, this sauce goes well with grilled or sauteed pork chops or tuna."

What I have is very thick — it still works just fine.

I suppose they have their demographic centered reasons that only they understand. A few years ago they closed the old Aldi's in Horseheads and built a new one close to Walmart — which is also a newer, larger replacement store. At the same time they added a new Aldi on the south side of Elmira opposite a Tops.

There's even a creepy video. Ambiano Professional Blender

Yeah! It really sucked this year. All I bought was two mini dutch ovens.

Yeah, I was also tempted but the shipping seems unreasonable.

Exactly!!! And, similarly, who misses TVs without remotes?

Yeah! I was just as lucky the last time I dispatched a deer.....I was back at the barn milking cows shortly afterward...less than an hour into season. We grew up on canned venison, beef, etc.

It's NPR for goodness sake! "PAUL FREEDMAN: They (Delmonico`s) invented Lobster Newburg. They invented Baked Alaska." No! They may have created their version of each, but they didn't 'invent' them.

I was very tempted to order a Joule but I think I'll wait another year or until the Anova One (I have that and two SVMs) dies.

I don't subscribe to any propagandist rags AKA newspapers, but I do follow the weekly flyers online. I also use appropriate coupons and other discounts. I'm the frugal type — I keep a price book and i'm able to save at least a few hundred dollars over the course of a year by taking advantage of sales and such. I live well below the poverty line. A penny saved and all that......

BB&B has 20% off an entire order and free shipping no matter the total. I bought a couple Cuisinart mini dutch ovens for $8.63 USD total.

A penny saved...and all that...

§ 131.150 Heavy cream.(a) Description. Heavy cream is cream which contains not less than 36 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized. They're likely adding back milk to dilute the heavy cream to 36 percent butterfat after the separation process — when "cream" is the only ingredient, that isn't being done and that heavy cream may be higher in butterfat content. Since cream is a derivative of milk, and as long as the heavy cream meets the definition in terms of butterfat content, there's no fraud. Light cream or half-and-half are made the same way, just different fat percentages. "Milks" are processed in the opposite way, butterfat is added (or not) to skimmed milk to reach a certain butterfat percentage.

Show off!!!

More here.

There are dozens of named yellow (gold) potato varieties — and who knows how many unnamed commercial crosses. Yukon Gold just happens to be a named variety that's well known. So, I think they're taking advantage of Yukon Gold's notoriety and using "Gold" rather than yellow or the variety name — neither of which would draw much attention. I've seen them do the same thing here.

I decided to go with this pan. Ordered it today.