Martin Fisher

My neighbor is a shut-in. I've shopped for her there a few times. Below is what I've noticed about some of the products she's purchsed...... Carbon Monoxide treated fresh meat! Underweight eggs with the occasional bloody yolk! Underweight cheese! Un-graded solution soaked frozen chickens! Xanathan gum thickened cottage cheese! Nasty Chinese frozen fish! <Gross> All around crappy low quality and inconsistent food products!! The sugar is inferior beet sugar, the flour is inferior as well. The sour cream was runny,the runniest I've ever seen. The ham is LOADED with sugar - the equivalent of of almost 1 and 2/3 tablespoons of sugar per pound. In the produce section, the cauliflower and onions were covered with aspergillus niger (black mold). Package sizes are often not standard - Frozen broccoli at Aldi is .99 for 12 ounces while the frozen broccoli at the predominant grocery store in this area is .99 for 16 ounces - tricking many people who don't watch package sizes closely into thinking they're getting a better deal. Many of the frozen foods are freezer burned, or loaded with ice crystals! Canned sardines full of sandy gritty roe! Yuck! I wouldn't mention the word Aldi anywhere near her anymore....LOL She had very bad luck with Aldi stuff over the holidays. (a couple years ago) She baked a ham from there that literally turned into a cinder because, I think, it had too much added sugar. She actually baked it 25 degrees less than what was recommended because it started to turn black early on, she's no cooking novice and I know that her oven is properly calibrated because she bakes cakes all the time for extra income and always uses an oven thermometer. She was making something with their cottage cheese that required heating the cottage cheese, it all turned to liquid!!! Oh, and she bought dog biscuits there that were full of little black beetles that infested her pantry.

Aldi sucks!!!!

I'm surprised that Wegmans is at the top of the list, they've very seriously gone down hill in recent years...especially since the old man died.

You get what you pay for!!! I guess it's more of an overview than a review, but the 615 does have a very good reputation.

Some tomatoes, including but not limited to Mexico Midget and Sungold (doesn't taste like an average tomato,) are great in fruit salad.

Yes.

I would definitely go with a Hobart and nothing but a Hobart if one expects to be using a slicer on a very regular basis or slicing tough stuff like large chunks of cheese. I had a Hobart for many years, but we don't have the room now...and the Chef's Choice suits us just fine (used a few times a week.) Older Hobart's can often be had for a couple hundred dollars or so via Craigslist and the like.

I have the Chef's Choice 615 along with the smooth blade option...it works fine for home slicing. A review....

I agree that good quality water is definitely a must in the kitchen. A 6-stage reverse osmosis filtration system (with permeate pump) was the very first thing I installed after purchasing this house.

I don't love Eater...I love good water and good coffee!

So folks who want a great cup of coffee would know enough to use good, [usually] expensive coffee, but not good water? That doesn't make sense to me. Garbage in=garbage out.

Fedco sells the seeds but it looks like they're sold out for the season... http://www.fedcoseeds.com/seeds/search?item=2590& I sourced the seeds via the Hablitzia group on Facebook.

Yes, Lamb's-Quarters is very abundant here.

Rhubarb is good but Caucasian Spinach (Hablitzia Tamnoides) is one perennial edible that I'm VERY excited about....I have a bunch of seeds planted. http://emmacooper.org/files/hablitzia.pdf

You have plenty of time. They take root very easily or you can always just hand plant them.

They're a very tough plant. Did you start with top-sets or older bulbs? You said that you didn't properly prepare the soil...what do you mean by that? I moved a patch last fall and some have been heaved out of the ground by the frost (bad winter here.) I need to get out there and reset them soon but in the long run it's not going to bother them a bit

Why?

Who knows for sure how rampant it is? Nobody! One need not be a jerk to become a target...just being different or whatever invites the wrath of some. And management shouldn't be considered immune to participating.

Because they constantly watch anything and everything that every single employee does in the restaurant...right? http://www.huffingtonpost.com/2012/07/17/burger-king-employee-steps-in-lettuce-busted-4chan_n_1679793.html

Brown Thermapens are being closed-out for $79 each.... http://www.thermoworks.com/products/thermapen/?utm_source=Nl-2015Mar27&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Mar2015-Final-Brown-Sale-cs

http://forums.egullet.org/topic/146319-eg-cook-off-64-confit/?p=1944193

Why not? I've done that for years.

They call it jerky.

It's safe. More here... http://forums.egullet.org/topic/42707-duck-ham/ I use a little fish salt to boost the umami when making things such as this...which cure and dry relatively quickly.

A south-facing window will work. I recommend a professionally formulated seed starting mix..therer are organic ones available. Craig LeHoullier (the guy who introduced the Cherokee Purple tomato to the public) has a good method of starting a lot of seeds in a very small space.....