Martin Fisher

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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.

It's not difficult, really, it's not, I compost nearly everything, including bones. Some exceptions are oils/fat or super salty stuff and the like. Bokashi is great because it stabilizes the waste (including odors) and primes it for rapid break-down by worms or in an aerobic compost pile, etc. It can even be stored for extended periods of time if desired...I have two 5 gallon pails on the porch from last autumn. Bokashi is cheap, there's nothing expensive or super special required. FWIW, up until a few years ago I owned the website bokashicomposting(dot)com. When I owned the site it was very different in that it was geared towards free or low-cost bokashi composting via indigenous beneficial micro-organisms. My bokashi information is still available online...lifted by pirates years ago... https://newspaperbokashi.wordpress.com/category/newspaper-bokashi/

Bokashi..... https://www.planetnatural.com/composter-connection/indoor-composting/bokashi-composting/

Yep!

Same here....I ordered two 32 ounce containers from Target for $3.49 each.

FWIW, I made meatloaf, a few times, in a pressure cooker, in mini loaf pans (two pans at a time), a year of so ago with good results. Cook time was ~15 minutes with cold water release, IIRC. Browned with a brief torching.

I love cooking (and baking)...I've been cooking and baking since I was a kid.The after cooking clean-up is what I HATE!!!!

A Geratherm basal thermometer, accurate to ~0.00°F at 100°F. I paid $13 for mine via eBay, shipping included.

Yep! ALL sweeteners have issues!

I'm pretty sure (based on the picture in the book) that 3/4" refers to the thickness of the strips and not the width, however, "real" coppiette that I've seen is more like 3/4" x 3/4" x 8".

Stranger pays family's restaurant bill after admiring how they handled their toddler's tantrum..... ABC News: Another Toddler's Tantrum in Restaurant Leads to Stranger's Surprising Response