Martin Fisher

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

Sliced parallel with the grain of the loin.

Marcy's a marketing genius; her behaviour has garnered massive publicity that money can't buy.

What came first, the high chicken prices or the high egg prices? A dozen large supermarket eggs are running $2.49 a dozen around here. About the same as the long running and current $2.50 per dozen for for locally home grown fresh eggs. Luckily, I can get them dirt cheap (in real cost) via barter.

Another Lord Kelvin moment? "There is nothing new to be discovered in [coffee] now. All that remains is more and more precise [stubbornness]" There's no future in coffee! Thanks for the thread, rotuts.

The blender pictured is a back-up that I purchased some time ago, it's identical to the original in nearly every way.

Made in the state of Missouri. The Ice-O-Mat is also a Rival product that was made in Missouri.

Griswold cast iron, Foley food mill, 1966 Rival variable-speed blender and Ecko stainless steel floating blade peeler, to name a few. Edited to add: Saladmaster stainless steel cookware, Ice-O-Mat wall mount ice crusher and mid-1980's Mirro pressure canner.

I do basically the same thing.

Yeah, bones from younger animals are easily composted after pressure cooking because they're so soft. Hard bones can be softened with wet wood ashes...there are many references to the technique in old agrarian books and journals. Here's one..... Source: New England Farmer, and Horticultural Register, Volume 20, 1841

I don't waste the meat and I don't simmer or pressure cook the hell out of it....so it still has flavor. I generally add some of the stock to the shredded meat to make potted meat. The bones are composted.

Yes, as long as it's properly chilled and stored, etc....but that would be a lot of extra work. I often make shelf-stable full-flavored stock directly in a canning jar processed in a pressure canner. It's much less work and it captures ALL the flavor. Not the best pic but here's a jar of chicken stock (this is a double stock so it's quite concentrated)......

FWIW, a similar question was asked in the past.... http://forums.egullet.org/topic/145604-pressure-cooker-food-safety/

Yes, and even if the contents are sterile, there's no guarantee that they'll remain sterile because the pressure cooker doesn't remain sealed.