Martin Fisher

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?

Thomas Keller on That 'New York Times' Review and the Future of Per Se

Beautiful cover! Wishing you great success wit the book and the new restaurant.

I definitely won't be trying it! Summer pasta with zucchini, 2 servings, $29.00! Chopped herb salad with farro, 2 servings, $27.00! The old Gray Lady is dying — I doubt this will save her. If meal kits do become crazy popular, you can bet that grocery stores will take advantage of the trend (in some ways they already have) without the added costs of shipping, etc.

I also used to raise utility pigeons — mostly White Kings. Squab is great. There are big differences between domesticated squab, wild pigeon, and mourning dove — the most common wild dove consumed around here.

FWIW, there's been a big change in Cracker Barrel's management in recent years (since 2011) — four of the top seven executives are women.

There's lots of bad history out there. I'm certainly not defending them in any way (their food is crap)...just seems me that improvement should be welcome.

Lots of purslane and lambsquarters here.

The point is, their policies have improved quite a bit over the years. Cracker Barrel Code of Business Conduct Cracker Barrel Equal Opportunity Statement

"In 1983, William Poundstone conducted laboratory research into the coating mix, as described in his book Big Secrets, and claimed that a sample he examined contained only flour, salt, monosodium glutamate and black pepper." ~Big Secrets by William Poundstone (1983) William Morrow. pp. 20–21. ISBN 0-688-04830-7 Also from the same book... Oddly, I used to own that book — it may still be packed away somewhere.

All-American canners are definitely the way to go, IMHO. I have the Model 915 (7 quart jars or 10 pint jars) and the Model 930 (14 quart jars and 19 pint jars) IMO, The smaller canner is generally best unless you're canning large batches on a regular basis because it takes quite some time for the larger canners to come up to temperature on a conventional kitchen stove.

My kinda recipe!!!

I certainly wouldn't return.

That was my experience as well. The food was horrible with the exception of the fried okra which was just 'okay.' As to the discriminatory practices, much has changed in 25 or 30 years; Cracker Barrel is rated much higher in terms of LGBT 'equality' than the used to be and higher than many other well-known companies.