Martin Fisher

FWIW, here's an older thread: Favorite Bacon Brand – and Must to Avoid

Many folks do that — me included. Unfortunately, it's not always easy to find GOOD belly or whatever —and at a reasonable price.

Small knives = Better precision

Methinks I'll order the Richmond spoons. I've been wanting the Edge Pro small knife attachment too, which, with a couple other things would bring the order up to $60 for "free" shipping.

JB Prince is the place to go for the Gray Kunz spoons. Total of $26.80 for both the 9" plain and perforated. $9.70 shipping. More than I'm willing to spend but I wouldn't mind getting them as a gift.

They also sell on OpenSky. Probably best to wait for Ruhlman's holiday sale.

FWIW, chefknivestogo.com has similar spoons at a much lower price. Most of the Richmond stuff gets good reviews.

I opened it this morning. Gave it a good skimming. Some pics of foods that I crave but can't shouldn't eat. It was free — I'm not going to judge it much based on a single issue other than to say that the font is too damn small! At this point, I doubt I'll subscribe unless there's a reasonably priced Kindle version.

FWIW, ground flax will bind quite well. You wouldn't need much if any sweetener.

I'll try it again sometime soon.

VItacost is currently offering 20% off a $50 food order — with free shipping — as they do occasionally. This is by far the best deal I've found on Red Boat Fish Sauce and a few other things.

Lots of folks say that. SO and I must have got some from a bad batch — the smoke flavor was horrible (reminded me of the scent of an ashtray.)

Looks great! I'm envious! I miss real bread.

For some reason, I couldn't post multiple pics in that last post! A little baby seakale plant (not closely related to other kales.) I need to get it mulched well. I hope it makes it through the winter. And some 'perpetual' spinach chard among the oats and rye — still going strong. '

Good deal! I mixed my winter rye with oats this year and sowed heavy. The oats should die off when it gets cold enough — leaving only the rye.

Yes. I watched it. Edited it add: It's the new show, "Parts Unknown." Season 1, Episode 4, "Quebec."

Tongs, grabbers, whatever.

It's relatively easy to clean.

Try eBay Canada. Often listed as sizzle, sizzler or fajita.

I have many of the Lodge* cast iron sizzler server thingies (here and here.) Target carries some of them. They put them on sale frequently with free shipping on a minimum order. *And some that aren't Lodge.

I've also always preferred very thin slices for sandwich meats and the like. Using the smooth blade and chilling produces nice thin slices.

Johnny's is employee owned.

Chef's Choice calls if serrated. Oxford seems to approve: "Definition of serrated in English: serrated ADJECTIVE Having or denoting a jagged edge; sawlike." Source: https://en.oxforddictionaries.com/definition/serrated

It has served us well. It's great for occasional home use. That said — and as I've also said before: "I would definitely go with a Hobart and nothing but a Hobart if one expects to be using a slicer on a very regular basis or slicing tough stuff like large chunks of cheese. I had a Hobart for many years, but we don't have the room now...and the Chef's Choice suits us just fine (used a few times a week.) Older Hobart's can often be had for a couple hundred dollars or so via Craigslist and the like."

FWIW, JB Prince offers a large assortment of culinary tweezers and tongs.