Martin Fisher

To clarify, the Model M615 comes with a serrated blade. I purchased the smooth blade for slicing charcuterie and the like.

What is the difference between a fine edge and serrated slicer blade? Do I need both? I have the Chef's Choice 615 slicer with both blades.

Stupid, frivolous lawsuit! If ATK is so great, why don't they man up and kick CK's ass COMPETITIVELY!!!! I'm still waiting for my free charter issue of CK's Milk Street Magazine!

Thanks @MelissaH I instantly snagged the Joe Beef one!!!

A few things I like and use often: ThermoWorks Super-Fast® Pocket Thermometer (RT600C), I love, love, love this! I use it multiple times daily. It's been improved since I bought mine 3 years ago. Maximum temp is 302°F which is rarely an issue (hot oil and the like) and about the only time I use the Thermapen. This is sold on special quite often at $19 rather than $24. ThermoWorks TimeStick®, I have 2 that I bought 3 years ago. This product has also been improved since I bought mine. I have one hanging around my neck almost all the time. On sale for $17 quite often. ThermoWorks DOT®, ~$34, I also have 2 of these. One's probe is permanently mounted in the oven. The probe selection is great — the probes are also compatible with the new ThermoWorks Smoke.™ which I'll likely buy when it goes on sale. Silicone spatulas and spoonulas. Only ones with NO seam between the handle and the business end! I have the Vollrath brand available at almost any good restaurant supply. They are kinda fugly, but well made. Large granite mortar and pestle. If there's a TJ Maxx close buy, they sell these (Il Mulino brand) for +/- $15.00 each — I use mine nearly every day. Ikea's GRUNDTAL stainless steel magnetic knife strips are only $8.99. I have a couple. I want a couple more. Silicone suction lids, but ONLY the smooth ones, I HATE the flowery, leafy, textured ones that are a pain to clean!!! I found mine at TJ Maxx — Lékué brand — very cheap. OXO Good Grips® Angled Measuring Cups (3 sizes) OXO Good Grips® Adjustable 2-Cup Measuring Cup Joseph Joseph® Scoop™ Colander in Grey. Very handy for small batches of stuff. Just $6.99 at BB&B. I think I paid $4.99 at TJ Maxx. Silicone Baking Mat Set (2) Half Sheets Ruhlman puts his stuff on sale around Thanksgiving. I may buy some spoons this year.

This sort of rapid chilling can cause cold shortening which can lead to tough meat. Genetics can also play a significant role in meat toughness.

Same here.

The texture does change with time but I've never had the meat go 'mushy.' I've made dozens and dozens of batches over many years.

I want!!!!! Where can I order one?

Never met a sandwich I didn't like!* *Same with almost any food.

My pickled sausages, pickled heart, etc. marinades are quite acidic and I've never had the meat go mushy — even after several months.

I don't agree. Marinade penetrates my pickled sausages, pickeled beef and venison heart, etc. etc. etc. very well. And if you leave Cornell chicken, etc. in the marinade too long you'll surely know it!

Was, and still is, MUCH more restrictive where I grew up in Pennsylvania (Jackson Township, Tioga County), which is just across the border from where I live now. Retail beer sales banned in 1934 and retail liquor sales banned in 1935.

The chicken may or may not be safe...it likely was...I have no reason to believe that it wasn't .....it was roasted at a high temperature. The big question is what happened - for CERTAIN - to the pepper mill, the butcher twine, the salt bowl, the side towel after they were contaminated. Why make extra work for employees when it makes much more sense to operate professionally in a way that a good mentor would? I've worked in restaurants, I've worked in food packing (honey and related products) and I've worked in dairying....and at home, of course. I can't speak for others as to why they do or why don't do what they do. I can say for sure I've never slacked off in terms of food safety or hygiene or whatever you want to call it - in any context - just because someone isn't looking-on or someone else can do the dirty work later, or whatever. No excuses.

Stupid laws...just like New York!

That's gross!

There's a possibility of sickness no matter what is served. Well, unless one lives and eats in a sterile environment.

My point, exactly!

The possibility of death comes with simply living.

He uses the word 'can' and not the word 'will", which leads to think he sees it as a possibility and NOT a probability.

I don't see it as any more of a chore than a risk assessment while crossing a street. It sort of becomes automatic after while.

I'd call it a game of possibilities. "... if food is very contaminated you can [possibly] get sick even if you follow the guidelines; if it is not contaminated with pathogens then you can [possibly] get away with a lot."

I'd call it a game of possibilities. @nathanmsummed it up brilliantly.... "Food safety is a statistical phenomenon - if food is very contaminated you can get sick even if you follow the guidelines; if it is not contaminated with pathogens then you can get away with a lot. That is, until you find some contamination."

IMHO, he should be wearing gloves when he's got a bandage on his finger...at the very least, it's a respectful courtesy.

Yeah, what if!!! LOL