Martin Fisher

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.....

Yeah, not much there, especially in a squab which is mostly what we ate...not so many older birds. Roast or grilled squab mostly. Squab is most excellent.

Looks great Norm. There are a lot of my favorites there!

Very nice. I raised meat pigeons for many years....mostly White Kings.

I blanch the bones, etc., and rinse (not cut-up for white stock) pack tightly in a canning jar, cover with water and seal. Submerge in the water bath.....

Looks good, but looks like lamb loin rather than tenderloin.

Questions only All-Clad can answer.

Within the past month.... Mostly... Charcutería: The Soul of Spain In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes

It's a Washington Post article, what do you expect? The referenced research is interesting.

"The takeaway is that part of what makes Indian food so appealing is the way flavors rub up against each other. The cuisine is complicated, no doubt: the average Indian dish, after all, contains at least 7 ingredients, and the total number of ingredients observed by the researchers amounted to almost 200 out of the roughly 381 observed around the world. But all those ingredients — and the spices especially — are all uniquely important because in any single dish, each one brings a unique flavor." http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/03/a-scientific-explanation-of-what-makes-indian-food-so-delicious/

Yeah, 180 to 190 degrees.

Snack time! Black olives stuffed with anchovies....and a beer! MMMmmmmmmmmmm!!!!!!

Fireplace or campfire....the best toast...by far!

Tempting but the price of seed is crazy..... http://www.johnnyseeds.com/c-958-flower-sprouts.aspx#

FWIW, I read somewhere some time ago (can't remember where) that the multiple blanchings are to not only mute the pungency of the garlic but also increase it's sweetness and nuttiness without over-cooking.

Interesting article. I know one thing for sure, If I had a life-threatening food allergy I sure as heck wouldn't depend on busy restaurant or bar staff to protect me. Even if they claim to be accommodating, people make mistakes. This demands personal responsibility!

Jacques Pépin on peeling asparagus..."If I had told them to peel the asparagus, I probably would have been assassinated." Starting at about 5:10....

Neat! I wonder how much lattice carrot cutters earn a year?

That's a long standing old wives' tale.... Source: Dairying in All Its Branches by M. A. O'Callaghan and W. Graham, 1906