Martin Fisher

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.

Yeah! I've snarfed down the onions before the sausages were ready — more than once.

I've done it that way too a few times. For reference:

Yes — turkey a couple times — chicken, many times. Seems the older I get, the lazier I get — now I usually just split the turkey in half. This year I think I'll 'roast' one half (served on a bed on dressing) and cure/smoke the other half.

Duke's mayo fans — there's a coupon for $1.75 off one Duke's product — any variety or size — on coupons.com

I was lucky to get a 3 piece set of deBuyer Mineral "B" pans (8", 10" and 12") for $76 and 'free' shipping a couple years ago. I also ordered a de Buyer crepe pan at the same time. I'd love to have at least one of the de Buyer country style pans. Omurice....he makes it look so darn easy (omelette starts at ~1:14)....

No, I have de Buyer Mineral "B" pans which are great too. A lot of folks over at the Chefsteps forum have bought the DARTO pans and are very happy with them.

Yeah....I was thinking sort of the same thing and I'm speaking only for myself here... If I was dropped into a different culture with a holiday that I knew little or nothing about....I doubt I'd taint it with stuff from my own culture....certainly not at first anyway. I'd be MUCH more interested in the tradition! Anyway, it's an interesting piece!

He has a new website but I don't see the recipe. https://tomhirschfeld.com/

Bring your torch!!!

Yes. She also made a brown bread (basically the same recipe) that wasn't steamed.

Favorite quick breads? OMG! I love quick breads. Just about all quick breads. A few notable favorites: (Maternal) Grandma Brown's Boston brown bread. (Paternal) Grandma Fisher's War "cake." My mother's cranberry-nut bread. Esther Shuttleworth's beer bread, here and here.

What folks like to eat/drink, what they can afford to eat/drink, and how they prepare it is their business. Can't hate them for taking the edge off of cheap bitter coffee with a little salt. I'm thinking mostly of some folks I know who lived through the depression-era....they developed a taste for things such as lightly salted coffee or tea , sour milk curds, gruel, smashed potatoes and hot milk, bread and milk, cornmeal mush, lard sandwiches, etc.

Or a full set!? No potentially irritating rivets: DARTO

I do use the mortars and pestles frequently (sausage making, rubs, etc.) but not nearly as often as a few twists of a mill.

I got talking pepper mills with a friend and said friend said "I've got a little pepper mill that you can have." It's a brand spankin' new little Cole & Mason Capstan 5 incher. It's grinds quite well — reasonably even (compared to many) and with good volume. Ain't it cute? I'll use it for a while and if I decide I really like it I'll buy more for some pepper blends — they're only ~$15 (with 'free' Prime shipping) via Amazon.