Martin Fisher

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.

Definitely potentially very unsafe.

No, not all seeds but New Zealand spinach is definitely one that seems to benefit from it.

Soaking overnight before sowing helps.

Organic mulch is definitely the way to go, IMHO. An organic mulch not only suppresses weeds, it reduces erosion and compaction, enhances water infiltration and retention, moderates soil temperatures, improves soil structure, provides nutrients, benefits beneficial microbes & insects and it's usually cheap or free. Drip irrigation is another good idea that works great coupled with real mulch. Weedless Gardening by Lee Reich

I've been growing garlic since 1980. I usually only grow a couple cultivars but this year I have five, German Extra Hardy, Martin's Heirloom (Martin Longseth's namesake, not mine), Kettle River Giant, Inchelium Red and Dr. Pound.

Very nice, Shelby...and cute mouser!

Yes.

You can't safely count any residual nitrite in the bacon in terms of botulinum toxin control when smoking at low temperature because it's an unknown (and likely very low if recommended nitrite limits and a cure accelerators have been used) without laboratory analysis.

I use a grill basket placed directly on the coals. Anyway, here's the Alton Brown video.....

Can't remember this ever happening at the same meal but I can remember left-over rice or bread being converted into rice or bread pudding for subsequent meals even though dessert wasn't all that common at our house.

Caveat Emptor! It's marketing hype...just a label...take or leave it.

After criticism, Whole Foods defends food rating system...