Martin Fisher

Exactly!!!

That's right, them damn 'Americans' NEVER ever stray from cheap commodity food!!!!!

After my trip I wished I'd brought back more good olive oil. I can't find the same quality here at any price.

Game Hen, Broiler, Fryer, Roaster, Stewing Chicken, Cock/Rooster or Capon? A couple to a few meals if 'chicken' is the the primary 'ingredient'......dozens if it's not.

I like ElainaA's guess.

MetsFan5, Give Dr. O. Peter "Pete" Snyder's "FOOD SAFETY HAZARDS AND CONTROLS FOR THE HOME FOOD PREPARER" a read. It's invaluable.

Yes. I love it too.

$200.00

FWIW... ChefSteps has a free microgreens course featuring 4 HD videos.

Special in that the seed should be untreated and some cultivars produce better microgreens than others. Another good microgreen seed source: http://www.highmowingseeds.com/organic-non-gmo-micro-greens.html "All standard orders to Canada now ship FREE via the postal service."

Around here it's a bastardized form of the Pennsylvania Dutch term bot boi.

"Healthy" What's "healthy?" For those who don't have issues with fat and sodium, but do have issues with carbohydrate, the kale salad is a "healthier" choice than the Big Mac. To each his/her own.

I'm also a lover of silicone pot/bowl lids. The Charles Viancin were too flowery and textured for my taste, and too expensive for my budget. I stood my ground and held out until I stumbled on steeply discounted Lékué silicone suction lids at T.J.Maxx...a set of three lids (10", 8" and 6") for just ~$15.00 + tax. I suspect the steep discount was due to the orange color being discontinued. Anyway, I'm always on the lookout for more silicone lid bargains.

Marttiini (Rapala) fillet knives are almost as common as fish!!! Millions have been sold! Rapala first introduced their Marttiini made "Fish 'n Fillet® Knives" over 50 years ago...~1964!! They are (or were) a good economical utilitarian knife.

Rohrer's sells Ramapo seeds.

Fedco caters to all types of gardeners, just like Johnny's. I generally order most from Johnny's - over $200 in seeds, tools and supplies last year - just don't need stuff from them this year.

Piracicaba Broccoli was among the cultivars ordered from Fedco . I'm very anxious to give it a try. http://www.fedcoseeds.com/seeds/search?item=3327

Very nice! I've only ordered from Fedco this year. I may also place a small order with High Mowing Seeds....all seed orders from them now ship "free."

I love cauliflower and the like but current prices here are just stupid... $4.99...no thanks!!!!! "To everything there is a season" and all that....... Still harvesting some spinach and kale from the garden here....today's high was about 25 degrees.

Some suggest reasonable quality is maintained for 4-6 weeks after opening. Anna's suggestion is a good one. Julia used Noilly Prat dry vermouth. I like that option when a "splash" of "wine" is called for but beyond a "splash" I often find it objectionable...I much prefer wine in that case. If you're lucky enough to have a winery nearby perhaps you can request some stock packed in smaller bottles. That's what I do....ferment and pack my own....in 187ml clear champagne bottles for situations where a small amount of wine is needed.

FWIW, I set-up a spreadsheet that also tracks "time in the freezer" so that products get used-up while they're still of good quality. http://www.smokingmeatforums.com/t/138271/freezer-inventory-tracker There are some improvements in the later part of that thread.

Not recommended: Nothing exercises the vocal cords quite like a 5 lb. rock-hard frozen chicken sliding out of the freezer and landing on your toes!!!!! @#$%@#!!! %%$@$!!! @#$%%!!! Ouch!!! LOL

I'm not ashamed to say that back when I was farming full time and single, and rarely had extra time to devote to "proper" meal preparation, I regularly bought a few products from Schwan's (very rarely ice cream.) The quality was reasonable relative to other "convenient" alternatives. But that was several years ago so I can't speak as to the level of quality now.

Sure!

I posted this previously but there's a problem with the images in the original post. A different design with essentially the same results. "I came up with this idea a [few] years ago. Less than $20 invested. The following is how I cold smoke inside...... A stainless steel colander flipped over the target helps concentrate the smoke if needed. My vent hood doesn't vent to the outside, I open the window and use a box fan. From my old blog....... "Small Batch Indoor Cold smoking." "I spent several weeks looking for a reliable and inexpensive way to do indoor cold smoking. I settled on rolled cigarettes (LOL) heated with a soldering iron because it’s possible to smoke with pure tea leaves, herbs, sawdust, etc. without the fuel burning up too rapidly. I invested about $20 in the cigarette roller, papers, soldering iron, spring and clamp." "Below is some rosemary being rolled." "Applewood smoked butter, rosemary smoked foccacia, tea smoked hard-boiled eggs….the possibilities are endless." "The cigarette must be able to slide freely inside the spring. The soldering iron raises the temperature inside the cold oven only about 10 degrees above room temperature. Each cigarette smokes for about 30-40 minutes. A vent hood is recommended. My vent hood doesn’t vent to the outside, but that wasn’t a problem with a window open and the ceiling fan running. It's habit forming!!!!!""