Martin Fisher

Ouch!

Chinese wisteria.

OMG! I'm an anchovy and butter addict!!!

First I've heard of that!

Yeah — looks like it does work with the Wi-Fi model.

Yeah, curling broom.

@andiesenji That's an interesting oven!!! They also make a non-digital model of the same size. Good news! Frigidaire is going to replace the AC!

I wondered the same. Is there added sugar?

I probably should have said, "When toasting one slice — using the other slot, where the temperature sensor isn't located, may lead to unpredictable results."

FWIW, ferv- (Latin: to boil; hot; to begin to boil, to be hot; deeply earnest; ardent) Source: Robertson's Words for a Modern Age: A Cross Reference of Latin and Greek, by John G. Robertso

It's said that the "one slice" slot is where the thermostat is located. Using the other slot may lead to unpredictable results.

But that's so '70s and '80s. McDonald's, Burger King and Wendy's around here. That's it! Maybe "burger chain" is more appropriate. Maybe "chain burgers" is even more appropriate! SO was gifted an Applebee's birthday gift certificate back in early May...so, we went to Applebee's and placed our orders. I ordered a burger, and, it was real good (other than being a bit over-seasoned!) I was shocked! I was definitely not impressed with the place the couple other times I'd been there!!!! Maybe it was a fluke! Maybe I had one too many beers! NEVER!!!! No, it really was one of the best burgers I've had from a place like that! The fries were also pretty good....stayed crisp, but also over-seasoned....and I'm a salt addict! They say there's a Sonic in the works here...but i haven't found many sonic fans.

That's why I never go shopping without 0.5 mg of Alprazolam!

Very cool! I can't imagine how difficult it is to learn a language that has absolutely nothing in common with your own. Nothing like an English speaker attempting to learn Spanish, French or German.

I love to follow along. Most importantly, have fun!!!!

I love green sauces too. If you also like smoke, try this....it's real good! Scott Roberts' review.

No Shake Shack within 150 miles or so of here.

No decent fast food burgers around here. Red Robin served up one of the worst burgers I've ever tried! Real nasty tasting with a funky texture — like the texture of meat that's had too much phosphate added! Just horrible! Five Guys — dry burgers and soggy fries.

I forgot to mention that we're on our 2nd microwave since we moved into this house 6 years, 2 months ago! Odd since we don't use a microwave very much. SO makes oatmeal in it and I occasionally use it to carefully reheat leftovers or to defrost. Small GE microwaves — nothing fancy. I think we can get by with a quarter-size model. I don't bake like I used to (diet restrictions) — years ago I was MUCH more a baker than a cook (LOVED to bake!) Anyway, I've had the Wisco-620 and the Cadco OV-003 on my Amazon wishlist for a couple years. It appears that the Cadco is likely the best choice, higher maximum temperature, 2 year warranty instead of 1 year, etc. Largest things I'd be baking are a relatively small ham or half a 10 lb. turkey.

Not here. This discount has reached its usage limit

Darn!!! Loosely based on VilleN's blog post — translated via Google Translate.

Three and a half days in a makeshift 'oven' — then dehydrated for about 3 hours. Not the same as the RioRand black garlic that I recently acquired. Not bad, just not the same — similar in some ways but a bit more 'garlicky', not as sweet, not as 'raisiny' as the RioRand. I'll taste it again after it's rested for a week or two. Given that they're not the same sub-variety or cultivar of garlic and likely not the same subspecies....there's no telling how similar they'd be even if the same process was followed. Anyway, my garlic from the garden isn't ready yet, so — because I have the patience and attention span of a gnat — I asked the better-half to pick up some garlic on the way home from work. Two bulbs of unequal size — one internally malformed. I should have waited and selected some better stuff, oh well. I soaked the whole bulbs in water for about an hour. Wrapped each bulb in moist paper towel (about 3/4" to 1" thick.) Then wrapped them fairly tightly with foil. Poked a tiny hole in the foil top and bottom. To smooth out temperature fluctuations, I put two 7 pound solid aluminum bricks in my small electric smoker — no, smoke, of course. That's for another time. The smoker was preheated to 185 to 190 degrees and stayed in that temperature range for the entire three and a half days. I put the garlic in a clay flower pot flipped over on it's base which was set on top of the aluminum bricks. I turned the garlic over every 12 hours. I removed the bulbs from the 'oven' this morning at 5:00AM, pulled them apart and dehydrated them for about 3 hours. Next I'll try the method (or similar) that Kerry posted about above.

Yeah, that's another reason why I wouldn't leave it (something I wanted to dry down) in the liquid.

Yes... and Siphon or dry ice.