Martin Fisher

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.

No. "Organic" nutrients may be used by some who grow hydroponically, but, IMHO, that's not "organic" gardening or farming. I agree with the quote above: “organic production should take place in soil.” What's MUCH more important to me than possible better nutrition or the non-use or limited use of disease or pest controls (prevention being key) is the wealth-building AKA soil-building aspect of 'organic' gardening or farming. I view conventional gardening/farming vs. organic gardening/farming as I view a checking account vs. a savings account... Conventional being the checking account...lets call it checkbook gardening....you make deposits and withdrawals on a never ending and more frequent basis...deposit and withdrawal...deposit and withdrawal...never really gaining anything, your always depend on deposit and withdrawal...eventually overdrawing.. leading to penalties and the need greater deposits...on and on...always dependent on more and more purchased inputs (chemical fertilizers, pesticides and the like.) 'Organic' is more like a savings account drawing interest..lets call it savings account gardening.....sometimes a bit slower to start...but with a small investment and occasional deposits you draw interest...more and more all the time....building long term fertility and soil health to the point where the need for inputs becomes minimal, yet, you earn more and more interest. Building wealth. What could make more sense?

Just a plain old bastard file works great to file off the bottom of a finger guard — or bolster, or whatever the heck you want to call it.

I make caramelized mirepoix, but in a pressure cooker. http://www.salon.com/2010/05/29/mirepoix_pincage/

That's one of my interests. First I've heard of this book. Thanks!

Reliably viable seeds, no. Fried or pickled green tomatoes, yes.

I recommend checking with restaurant/institutional distributors. This is basically the middle of nowhere and I can buy good 'natural' ducks (if not from the Amish or Mennonites) at a food distributor — $50 minimum (cash and carry.)

I wish I had such a friend!

Yes, I posted about it here.

As the 'water' underneath begins to boil, the steam can make a noise (popping sound or the like) when it travels through the layer of fat — especially if there's a thick layer of fat. My guess is that's what happened.

The more that's posted here, the more I want the book In this case — I think I'd prefer the hard copy...not the Kindle version. I watched the video that @blue_dolphin referenced yesterday. It was quite entertaining.