Martin Fisher

I'm still buying heavy cream at Aldi. I bought 12 pints yesterday. Still $1.69 per pint. Still packed by Byrne Dairy/Ultra Dairy (Plant #36-8580.) I also bought two pounds of Kerrygold Butter at $2.99 per 8 ounce package. That's $1.00 per pound less than Wegman's price. Unfortunately, there's no sign of Kerrygold Dubliner and other cheeses yet this season. Edited to add: SO asked me to bake date-nut bread so I picked up some chopped dates at Aldi — I didn't try the bread, but SO loved it.

USDA's FSIS response to Applegate here.

It's not false advertising or sneaky marketing tactics, they're doing what the 'rulers' at the almighty USDA tell them to do as far as labeling goes. From USDA materials..... "Bacon can be manufactured without the use of nitrite, but must be labeled "Uncured Bacon, No Nitrates or Nitrites added" and bear the statement "Not Preserved, Keep Refrigerated Below 40 °F At All Times" — unless the final product has been dried according to USDA regulations, or if the product contains an amount of salt sufficient to achieve an internal brine concentration of 10% or more, the label does not have to carry the handle statement of "Not Preserved, Keep Refrigerated below ___" etc. Recent research studies have shown for products labeled as uncured, certain ingredients added during formulation can naturally produce small amounts of nitrates in bacon and, therefore, have to be labeled with the explanatory statement "no nitrates or nitrites added except for those naturally occurring in ingredients such as celery juice powder, parsley, cherry powder, beet powder, spinach, sea salt etc." Source: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/bacon-and-food-safety/ct_index Applegate has actually petitioned the USDA to have the labeling laws changed.... http://www.fsis.usda.gov/wps/wcm/connect/16cf683e-7b58-4872-88c0-d800d58c6aef/Petition_Applegate_110311.pdf?MOD=AJPERES

Source: Vocabulary Dictionary and Workbook: 2,856 Words You Must Know, By Mark Phillips. There's a Hardscrabble Road not far from where I grew up in Tioga County, PA Cured with pink salt [salt and sodium nitrite (6.25%)], etc. Yes. I add onions.

The same question was asked previously — here.

Closest Pizza Hut closed 2-3 weeks ago but there's a Popeyes due to open very soon — not too far away.

"Tradition" here the past few years has been: Scratch-cured and hickory smoked hardscrabble (cottage) ham with bourbon glaze. Charcoal-grilled, dry-brined and spatchcocked broad-breasted bronze turkey. Cast iron skillet baked onion bagel, hickory nut and apple dressing. Savory oyster bread pudding. Stuffed baked sweet potatoes topped with maple hickory nut crumble. Mashed taters and turkey jus gras. Creamed Monnopa spinach. Blue cheese broccoli casserole. Cranberry-Chipotle sauce. Butter and egg cloverleaf rolls. Pumpkin cheesecake with gingersnap crust...topped with a dollop of bourbon whipped cream. Finger Lakes Riesling.

I was afraid someone would ask! LOL It's been a long time —25+ years! I can't remember exactly how I made it. I didn't follow a recipe but I know I used canned whole cranberries, some dried cranberries, red wine — something like this. HTH

FWIW, One year I made cranberry 'marinara' , turkey meatballs, etc. It was a BIG hit, the crowd loved it!

Quite the opposite here, unfortunately.

So far, I think the Paderno pate pan comes the closest to what I'm looking for. I don't think the bread tubes will work well as I've read "Bread tube is not recommended for use with brownie, quick bread or cake batters, cookie dough or gelatin mixtures." I'm baking a low-carb quick bread. Base recipe: fine almond flour, dry-cottage or farmer cheese, butter and eggs.

I may go with something like that if i can't find a square one.

Thanks. Yeah, that does appear to have a trapezoidal profile. Thanks. There are a lot of silicone molds and, unfortunately, a lot of complaints about uneven baking and lack of browning.

Any idea where I can find square bottomed cocktail loaf pans? I prefer a loaf size of about 2.5 inches wide x 10 inches long. Thanks!

OCD germaphobe that I am — Dr. O. Peter Snyder's 'Safe Hands' hand washing program. In a nutshell — he recommends double hand washing and use of a nail brush. SafeHands PDF (32 Pages). Why gloves are not the solution to the fingertip washing problem.

Hmmmm! I very well may buy this one!

Sweet!!!

FWIW... re: salt Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy, Page 371

I happened upon Rao's marinara sauce at my local Sam's Club — I'll give it a try soon. Rao's Marinara Sauce (40 oz. - 1133g) at Sam's, $8.92 each.

Same here —and I'm too damn poor to take a chance!

Chef John's technique is interesting — he simply wraps the legs in foil. Food Wishes with Chef John, Duck Confit Part 1 and Part 2

Love them! I have 6 sets — Webstaurantstore's Regency brand, but no casters.

All the same where I grew up as well. Love them but now I generally — but not always — avoid sugars and starches as much as possible. Probably cassoulet.

Yeah, it's a technique that Rick Bayless has advocated for a very long time. "Follow the lead of cook’s in Mexico everywhere who love to add raw onion to many dishes but don’t love the aftertaste: scoop chopped onion into a strainer and rinse well under cold water."

Mortadella?