Martin Fisher

Yum! Especially the green beans in anchovy, etc.

Yeah, not easy. I have more than a couple thousand digital/digitized cookbooks.....about 3,500 or so cookbooks in all.

Usually, more a fry bread. Bannock: Canada’s Bread (recipe at the bottom)

Yes, my best friend is an indigenous north American who's home reservation is the Kitigan Zibi Reserve in Quebec. They've come to use bannock in numerous ways — for sandwiches or when cooked on a stick it's opened up and stuffed with various fillings....it's also used in various ways like biscuits...used as a 'cobbler' topping.....they make pizzas with it, etc.

OMG! Sounds like my kind of luck! I'm glad you weren't seriously hurt or re-hurt!!!

Which book, exactly? They have several books with similar titles. Is it the Roadfood book?

Extends far from NJ. 'Texas hots' or just 'hots' have been popular in this area since about 1920.

That's the non-digital model, which is even less at BB&B. $149.99 It may also qualify for their 20% off coupon.

Storing beans or rice!? Fill with gold or silver coins and bury in the back yard!?

Try searching "toaster oven silicone mats' or the like. Mrs. Anderson's Non-Stick Silicone Toaster Oven Baking Mat - 7.9" x 10.75" Silpat toaster oven 7 7/8" x 10 13/16" for a 8" x 11" sheet pan

Whew!!! What a relief!!!

Stuffed with...spinach? And?

Pressure cooker black garlic FAIL!!!!!! Dehydrated to 60% of raw weight then pressure cooked for 6 hours in a Hawkins 3-liter SS pressure cooker @ ~15 psi. Got nice and dark, smelled like black garlic, but, unfortunately, tasted quite bitter!

You could buy pure sucralose powder, or one of the highly concentrated liquid sucralose formulas such as EZ-Sweetz (there are 2 concentrations, the most concentrated..one drop equals 2 tsps of sugar) Or Sweetzfree....I think most of the taste issues that folks have with sucralose come from the additives and preservatives...Sweetzfree doesn't have any of that. I'm guessing that FiberYum (Isomalto-oligosaccharide) which has the consistency of light corn syrup -but mildly sweet- would make a good low-carb simple syrup alternative with a bit of added sucralose and water.

Thanks @Shelby — ordered it—I've been wanting a 6 inch spring-form pan.

I was looking at cans of this at our local Wegman's no more than 30 minutes ago!!!! Safe Catch Elite Wild Tuna (5 oz.) $3.59 Safe Catch Wild Albacore (5 oz.) $3.99

It's a 'Flavor Saver' for ham, chicken, turkey. etc. There should be a part inside, a lifter — with handles, that's removable.

Craig is a good guy. he sent me seeds a couple times.

I'm also a lover of stove-top pressure cookers. I recommend borrowing an IP from a friend before purchase or buying one that's easily returnable — if need be. Electric pressure cookers are nice in some ways, but I MUCH prefer the stove-tops.

What are the ingredients?

Grew up with Miracle Whip (as well as Hellmann's and homemade) because my father LOVES Miracle Whip! I haven't had it in 25+ years, but liked it with some stuff. Hellmann's isn't as good as it used to be....unfortunately, they've changed the formula...pretty much sucks now!!! Kewpie is interesting...tastes kinda like a rich umami* laden Miracle Whip without the sweetness. *MSG alert.

@andiesenji Some have complained about a gap between the doors. Do you see that as a potential issue?

It's one of those 'cute' but generally useless tips that's been around a long time.

Marble sign reflectors.

The quick black garlic technique was briefly explained again at the tail end of today's Cooking Issues show. Nothing about the sodium carbonate (soda ash) that was mentioned in comments on Hunter's Instagram. I tasted the black garlic that I made last week again today. Still a bit more garlicky than the RioRand — seems slightly sweeter and a bit more raisiny tasting than last week.