Martin Fisher

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.

Yeah, I know you're right! I'll use it to make silverware wind chimes — never to be cleaned.

I've got a bucket full of old silverware that I acquired at rubbish sales and the like over the years. No grapefruit spoon (as expected) — but I did find an old scalloped sugar spoon that may come in handy for some of the suggested uses above.

A couple years ago I was gifted a Vic Firth pepper mill. The mill is absolutely BEAUTIFUL, but, unfortunately, it grinds painfully s-l-o-w. What a disappointment!

Years ago, Lee Valley sold just the Peugeot mechanisms. They now sell some other brand of mechanisms. For some time I intended to buy some of the Peugeot mechanisms and turn my own mills, but, unfortunately, it never happened.

"Utility, Cutter, and Canner grades...are used instead to make ground beef and processed products."

Say, for instance, a young dairy heifer or cow won't conceive for whatever reason — so they get culled. There are hundreds, maybe even thousands, of other possibilities.

That's right, it often does. Utility, cutter or canner grades are usually older or 'troubled' cattle. Tastiest ground beef I've ever had was from an older pasture-raised Holstein/Piedmontese cross brood cow.

Yep! Funny thing. I'm not far from Corning, NY. The old CorningWare, Pyrex, etc. stuff sells for astronomical prices at the specialty shops on Market street in Corning (silly tourists LOL) — yet there's so much of it floating around in this area that it's usually dirt cheap at yard sales and the like. Sometimes even free.

re: grapefruit spoons I don't own a one. They seem to vary in design. What design do you find most useful?

Any new pepper mill recommendations? I do have several. One real good one—an older Zassenhaus (West Germany) that grinds very evenly...haven't been able to find one exactly like it — reasonably priced. Have a couple Penzey grinders, but, unfortunately, they don't grind evenly. Maybe the newer Penzey mills are better!? The rest are pretty much junk. I'd like to find a couple good mills for some pepper blends. Thanks!

He just sent me free Thanksgiving recipes via email. I feel special.

A friendly heads-up — according to Target's Black Friday preview, they'll have the Anova Bluetooth on sale for just $99.00.

Y'all are mean!!! OCD is real and you're making fun!!!