Martin Fisher

Check this out...pick your size...http://www.webstaurantstore.com/search/regency-wine-rack.html I'm VERY happy with the REGENCY, Metro-style shelving products I've bought.

FWIW, the ingredients in Karen Barnaby's dark chocolate bar recipe are ...pure cocoa butter, unsweetened chocolate (Callebaut, Valhrona, or Scharffen Berger,) whipping cream, Splenda and Canadian Sugar Twin*, sea salt, pure vanilla extract and some whey protein isolate. A different quantity of some of the ingredients for the "milk chocolate bar" variation. *I would be experimenting with various sweeteners in lieu of what's called for in the recipe.

I saw that product line (as well as others,) some time ago, at the Netrition website....it does look promising. I'm, mostly, keen on finding/creating a good, basic, homemade bar recipe/formula. There's a promising recipe in Karen Barnaby's book "Low-Carb Gourmet" which intend to try some time some, but, alas, I know almost nothing about "real" chocolatiering.

Any updates?

And ethnic differences, gender differences, age differences, socioeconomic differences, etc. etc. etc.

I read the article then nonchalantly waltzed into the kitchen and fried-up some bacon!!!

I'm not comfortable generalizing, I see all sorts of situations among friends and family....not my business really....to each his/her own. Anyway, in my immediate family, Christmas is the big family gathering holiday of the year. Food is just as big a part of Christmas as it is Thanksgiving or Easter.

Many folks (including myself) have come to that realization! https://www.chefsteps.com/forum/posts/your-thoughts-on-brining-9

FWIW.... "How much of the book is new content, and how much will feel familiar to long-time fans of the online column? The methodology and the concepts will obviously feel familiar, but as far as the actual content, it's about 75% new. I took some of the biggest hits from the column and included those, because they will be of interest to people who never read the site. But a book is a different format than a website, so my approach for what recipes to include and not include was different from how I think about what to include or not include online." Source: http://www.shelf-awareness.com/max-issue.html?issue=164#m337

Posted Today, 07:56 PM Today i froze the tail end of the green bean harvest and processed the last batch of tomato conserva of the season. FWIW, the process, quoted below from a post in another forum..... "I switched to this method long ago because I got tired of processing tomatoes in a super-hot late summer kitchen. Zero-heat tomato water and conserva. Wash tomatoes thoroughly (preferably a well flavored roma-type, like Martino's Roma or Opalka, but any tomato will work.) Place tomatoes on sheet pan and freeze solid. Remove tomatoes from freezer and run under a slow steady stream of cold water, the skins will easily slip off. Very coarsely chop the semi-frozen tomatoes (3/4" sized pieces) and place in a cheesecloth or muslim lined colander overnight or until they stop draining. The resulting tomato water will be quite clear. Run the tomato remains through a food mill to remove the seeds. This is a snap because the freezing does a very good job of breaking down the tomato flesh. The resulting conserva should be thick enough so that a wooden spoon will stand up in it. I then freeze the conserva or further process it. This requires some planning ahead, but it produces some very nice tomato water and conserva without a lot of fuss or heat!!!"

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Data schmata!!! The only way to know if something in question is safe is to analyze IT!!! Realistically, who's going to do that? Not many folks! When in doubt, toss it out! It's not worth the risk!

And there's a mad rush to buy his book?

Thermapens $69.... http://thermoworks.com/products/thermapen/splashproof_thermapen_private_sale_white_orange_pink.html?utm_source=Nl-2015Oct13&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Oct2015-PS-3Color-Classic-cs

PA state stores suck in SO many ways, but especially the selection. Comparing the tiny state store in Mansfield, PA to the privately owned GCP Discount Liquors and Wines in Horseheads, NY...GCP is easily 20 times the size and has much better pricing! Some of the other NY area stores are not as big as GCP but have a much better selection than the state stores in the adjacent area of PA.

I really like the DOT; I bought a couple of them with various probes.

That's definitely my kind of party!!!

Some folks don't like pickled tomato sauce. What I posted above is just suggestions based on many years of experience and research. Don't do anything you're not comfortable doing.

Yes, plain tomatoes and sauce are different animals, that's why I specifically stated "sauce." The tomato sauce I can is somewhat concentrated, although, nowadays I usually just freeze whatever little tomato products I preserve. Unfortunately, there are no "tested recipes" for pressure canning various forms of tomatoes without added acid...this has been a BIG complaint of mine for the past 35 years, but, it is what it is.

No, not necessarily, let's not forget the most important point about pressure canning, the temperature is higher, time may or may not need to be longer, required time may even be shorter. The spaghetti sauce method I referenced above is basically tomato sauce with added high pH (low-acid) ingredients and no added acid.

I also don't like adding acid. I pressure can tomato sauce using the times for "Spaghetti Sauce without Meat."

That's an allegation. The news is full of allegations.

An agricultural product propaganda machine doing what agricultural product propaganda machines do...nothing new here.

Speaking for myself because I'm the one eating it, if it doesn't meet MY definition of mayonnaise, then it isn't REAL mayonnaise. Some of the ingredients permitted in the "rulers" definition of "real" mayonnaise aren't acceptable to some of us. Sec. 169.140 Mayonnaise.

Caveat emptor. Crescit cum commercio civitas.