Martin Fisher

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,"

Same here, almost anything that is 'recyclable' is salable.

Screwball cake or Shirley's crazy eggless chocolate cake. Check Shirley's Bakewise to confirm the recipe. Screwball cake was a staple and extremely popular at my mom's diners. Yeah....soaked up stuff well ...served as hot fudge cake, etc. etc. etc.

Yeah, I think they look great — much better than some that are now half the size of an average head of cabbage!!!! WTF??? I'm not sure the hell they're thinking in that regard!!!!

Money

Me too!

Yes.

I like lots of dressings but my favorite two are mustard vinaigrette and blue cheese in one form or another. Mustard vinaigrette: spicy mustard, garlic, sherry vinegar, light olive oil [hate the Canola shit almost more than Satan], a few drops of GOOD fish sauce (essential), a little sweetness for balance and black pepper.

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.