Martin Fisher

Shortly after I bought this house — the third week of April, 2010 — I bought a brand new GE range and refrigerator from Home Depot (ordered April 25th, installed within a week.) Had several problems with the fridge, both major and minor, before it finally died completely last August. I then bought a new fridge from Lowes. The GE range is still going, but has some issues. About 3 years ago, rust started developing rust on the bottom of the oven door, that's gotten progressively worse. All markings wore of of the oven knob — I REFUSE to pay $35 for a replacement! Worst of all, the oven floor has started to burn through in spots!!!! GRRRrrrrr!!! I don't think I'll buy another range. I cook for just myself 99% of the time and when I use burners, 90% of the time it's just one. So I may just buy a 'good' induction burner. Not yet sure what I'll do for an oven...maybe just a small counter-top convection oven. On June 11th, 2014 I ordered a Frigidaire 12,000 BTU air conditioner. I installed it after it arrived about a week later. It died last week, just about 2 years to the day after it was first installed! GRRRRrrrrr!!!!

I'm definitely NOT interested in woking a dog!!!

I thought nearly the same. Maybe Albany now has some big influx of folks from coastal CT, RI, MA, etc.!?

@btbyrd FWIW, Episode 231 is a Harold McGee show. Episode 237 is where I found the Jonny Hunter show where they mention the 3-day technique but, as you said, no useful details. I think you're on the right track with the pH adjustment assumption. I'm going to order a little bit of the RioRand brand peeled black garlic.

I can't avoid it, but I learned to "zone-out" such distractions in a previous line of work. It's not difficult unless it's something EXTREMELY nasty.

Ugh!!! Sorry to hear that!

I'm anxious to see how it turns out for you — if it's good, I want to give it a try.

I've seen Melissa's brand, here, at Wegman's in the past. If it's available here in "Hooterville' it's definitely gone mainstream!

Brassica seed pods, I doubt you'll find the seeds palatable.

That's a possible option, but, hopefully, 'they' can help get me back in better shape....I'm 'only' 50 years old (51, August 26th.) I can't garden, I can't ride my bikes, I can't hike or even walk much, I can't stand for long, I can't do much of anything......all very depressing!

That looks great Elaina! The gardening situation here is very sad and depressing this year. My knees are in such bad shape — from years of milking cows and other farming craziness — I can barely hobble around! I've planted a few things, but just enough to have some fresh greens, tomatoes, zucchini and the like. We're working on a care plan which will, hopefully, lead to better gardening next year.

"I'm building layers of flavor."

Yeah, apparently it's not well known there — what a pity. Cima Di Rapa 'San Marzano' (broccoli raab/rapini) seeds available here (Newport near Fishguard, Pembrokeshire): "Unknown in the UK but easy to grow and loved on the continent. We introduced this in 2003 and it was a huge success. Everyone seemed to like it! Raab is related to turnip - but produces delicious sprouts like a slightly spicy flavoured sprouting broccoli." re: kale Other than very small, tender, mild-flavored leaves, for salad, from some cultivars, I never ever harvest kale until after a period of frost — it improves the flavor noticeably.

Hey, not all 'kales' are the same...flavor/texture varies greatly! Love me some sauteed broccoli raab (rapini.)

I clean everything.

I keep mine clean. I find that stale coffee residue ruins a fresh cup — whether the pot is used regularly or not.

Lots of elderberries where I grew up. Some of the things we used to make — elderberry-sour cream cake, elderberry jelly, jam, syrup, pancakes, pie, wine, crumble and cobbler.

I have 3 sizes of Bialetti aluminum moka pots (3 cup, 6 cup and 9 cup.) I have 2 stainless steel moka pots (1 cup and 6 cup). ALL five moka pots have aluminum 'baskets' and 'filters." The stainless steel pots are more expensive without any noticeable advantages, IMHO.

Approximate gelatin conversion here.

Hmmmm....I'm in the spiedie region. They're an Italian-American creation. 'Most' spiedies are either chicken or pork (other meats are much less common) — traditionally served on Italian bread or a roll with fresh sauce. Spiedie subs, pizzas and such are also common, but I can't remember ever seeing them served in a pita — not that that's a sin.

FWIW, Taco Bell Salsa Verde (photos of packet with listed ingredients.)

Shit happens to the best. It could have been much worse. Given the chance to be on live TV — why in the world would one make something so uninteresting (and failure prone) in the first place!?

"Punch it like it owes you money." LOL