Martin Fisher

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 "The approval of all applications for use of nitarsone in animal feed are withdrawn as of December 31, 2015.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.

Sad, very sad! For fear of negligence or innocent error, I sure as heck wouldn't trust my life to someone else if I knew I had a life threatening allergy!

Couple things: First, I wouldn't waste time on anything that contains preservatives. Second, you need alcohol to produce vinegar. Sugar is converted to alcohol during the first fermentation and the alcohol to acetic acid (vinegar) during the second.

Avocados, Flat or carton, 2 layer, 26 lbs. Chives, Flat of 12 pots, 10 lbs. Dewberries, Flat, 12 ½-pint baskets, 6 lbs. Figs, fresh Flat, 1 layer tray pack, 6 lbs. Kiwifruit, California, 1-layer flat, 4-5 lbs. Mangoes, Florida, Flat, 14 lbs. Persimmons, 1-layer tray pack, flat or carton, 10-12 lbs. Raspberries, Flat 12 ½-pint baskets, 6 lbs. Tomatoes, 2-layer flat, 20 lbs. Source: Weights, Measures, and Conversion Factors for Agricultural Commodities and Their Products. USDA Agricultural Handbook No. 697.

Around here, "flat" is a general term...basically groups of a product of a given quantity and measure.

About the same here, 11 Thermoworks emails since April 19th. Which is crazy!!!! I have a lot of thermometers and stuff but I don't buy very often. They've sold that surface thermometer for quite a while.

Yeah, as I mentioned above, Griswold made more than just plain cast iron. "Nickel plated “ERIEs” can be found in all Series except for the First Series. Commercial nickel-plating, which used electricity, was relatively new when first used by Griswold. It seems there was a demand for cooking utensils that looked “better” than regular cast iron by their wealthier customers. The plated utensils were shiny and were advertised to have a superior cooking surface. They would generally command a price that was double that for the identical regular cast iron utensil." "All plated “ERIEs” were nickel-plated; Griswold did not start plating with chromium until c. 1929." Source: http://www.wag-society.org/guest/ERIESkilletArticle.pdf

Can't tell much from the pics but Griswold made plated cast-iron and aluminum skillets in addition to standard cast-iron.

Heavy whipping cream is relatively low in carbohydrate — ~3 grams of carbohydrate per 100 grams of cream.

The best thing you can do is get them in the ground ASAP.

In my opinion, there's no easy answer because it depends on what you're baking and personal preference. Most alternative sweeteners have their own peculiar issues and, usually, take some getting used to. I tend to only use products that don't affect my blood sugar in any appreciable way. Some of the products that I use the most..... Natural, or fairly "natural," alternative sweeteners: Stevia — tends to be noticeably bitter. Bitterness varies from product to product. Erythritol — mildly sweet with a cooling effect that can be rather weird depending on how much is used and in what way. Monk Fruit (Lo Han Go) doesn't have the bitterness of stevia, but it's very expensive in its pure form. Liquid isomalto-oligosaccharide — mildly sweet with a pleasant flavor reminiscent of light corn syrup. PolyD Fiber — mildly sweet, adds chewiness to things like low-carb brownies. Not so natural sweetener that I use (sparingly): Liquid Sucralose: Highly concentrated with little to no noticeable objectionable flavor when used in small amounts. Some specific products I use: Vitacost Erythritol — pretty good deal on pure erythritol at regular price and they do run frequent sales. I often use this in combination with liquid stevia or sucralose. I also mix in a tiny amount of robust molasses for use as a brown sugar substitute. Swerve Confectioners — a finely ground erythritol blend that I use when making frostings. Lakanto Monkfruit Sweetener Golden — expensive but works great for spiced nuts and the like. Sort of a very mild brown sugar-like flavor. SweetLeaf Liquid Stevia — better than most stevia products but still mildly bitter in spite of what they claim. FiberYum (Isomalto-Oligosaccharides) — expensive but a great product for some applications. Lifesource PolyD EZ-Sweetz liquid sucralose — this company makes liquid sucralose in 2 concentrations. The linked product is the most concentrated. One drop effectively equals 2 teaspoons of sugar in terms of sweetening power, so a little goes a long way. HTH

I pay little to no attention to strangers when I'm out and about so it's never been an issue.

In spite of the opinions of some and any, so-called, science—some of us ARE carbohydrate intolerant....none are more inconvenienced by that fact than those who live it!!! Glycemic index and the like are essentially meaningless to those of us who are extremely carbohydrate intolerant. Anyway, you may wish to try whey protein or the like as means of freezing point management. Whey protein isolate is low in carbohydrate.