Martin Fisher

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

The reputable farmer's markets in this area have strict rules. Example: "Self-Grown: All agricultural products offered for sale must be produced by the membership or vendor, on the lands or in production facilities they own or operate. Self-Produced: All artisan and food products offered for sale must be produced by the membership or vendor. No-Resale: Items purchased for resale at the market are not permitted. Proof of origin of goods may be requested." Source: The Ithaca Farmer's Market Member Guide

There has always been fraud amongst organic foods.

MailChimp is the email marketing management system that Anova uses. Lots of companies use it.

Kalamata and ricotta! MMMmmmmmm!!!

Anova WiFi price has currently dropped to ~$169 at Amazon and BestBuy.

I recommend trying the chamber sealer technique...it only takes a small amount of added ingredients and short vac time.

No.

Bottom right on their home page.

Usually, if not always, directly from Anova.

I have three units, two Sous Vide Magics and an Anova One. No regrets. Will probably buy another one within the next year — either an Anova Wi-Fi or a Chefsteps Joule. I'm guessing there will be some Anova sales coming up — maybe as soon as pre-Father's Day.

ChefSteps Soft Serve Ice Cream

Who said that it's all good? I certainly didn't. There's 'crap' everywhere — hence the need to seek out what's 'good.' What's 'good' and what's 'crap' is subjective. To each his own.

Nah, not really....farmer's markets, direct from a farmer, artisanal bakery, cheesemaker, creamery, winery, micro-brewery, etc. rather that a typical grocery store or like. Or, a decent restaurant rather than ubiquitous fast food, a trashy greasy spoon, filthy truck stop or nasty hole-in-the-wall.

Good food isn't difficult to find in my area, one just needs to seek it out or grow/make it yourself. Yeah, there's more to lettuce than Iceberg or Romaine. There are hundreds of lettuce cultivars available. Many examples here. . FWIW, I'd say closer to the size of Texas — but more than twice as many people.

I planted some Provider green bean seeds this morning with a jab planter. My knees are in very bad shape so it makes the job MUCH easier.

FWIW, where I grew up — rural north-central Pennsylvania — a broiled/toasted sub/hoagie is called a "cosmo."

I watched a few episodes of Parts Unknown — I found that the quality varied greatly....some were good, some not so good. Anyway, mixing politicians with food/culture shows is a sure way to ruin my appetite!!!!

It's not a very well researched article. "What’s even worse is that the FDA has admitted that more than 70% of their chicken contains arsenic, used to promote the health and growth of the birds." "The approval of all applications for use of nitarsone in animal feed are withdrawn as of December 31, 2015. Following this action, there are no FDA-approved, arsenic-based drugs for use in food producing animals." Source: http://www.fda.gov/animalveterinary/newsevents/cvmupdates/ucm440668.htm

That may be enough to work, but it best to use mother....especially with the preservatives present. It should smell of vinegar within a week or two.

Certainly not ideal but worth a try if you don't intend to use the cider in another way.