Martin Fisher

Good deal! I love Helen Witty.

It's definitely different than what it was 30 years ago. I think a big part of that is/are the change(s) in frying oil.

I agree! in spite of all the "hip" hype, like it or not, the reality is, cattle relish grain!

Yes, one of the grocery chains here, Wegman's, offers only organic carrots.

My how times change....... Source: Notes and Queries, a medium of Intercommunication for literary men, general readers, etc, 1884

I lived off grid for a few years...mostly wind power....I'm hoping to get back to the country and do it again some day. Electric bikes are definitely illegal here in NY state. "Motorized devices that cannot be registered in New York" "You cannot register or operate any of the motorized devices from the list below on any street, highway, parking lot, sidewalk or other area in New York State that allows public motor vehicle traffic. You may be arrested if you do." "Motor-assisted Bicycle - a bicycle to which a small motor is attached. A motor-assisted bicycle doesn’t qualify for a registration as a motorcycle, moped or ATV and doesn't have the same equipment." Source: http://dmv.ny.gov/registration/motorized-devices-cannot-be-registered-new-york Sensible states limit electric bikes to about 750 watts and 20 miles per hour.

The porch makes it look bigger but there's not much usable space on the porch...there is a small 7 cubic foot freezer and some shelving out there. It's 18' x 22' without the porch, so, 396 square feet. I've ripped out all ornamental perennials and replaced with vegetable garden space or edible perennials.

This is New York State, lots of stupidity here...electric bicycles are illegal...gas guzzling vehicles generate many more tax dollars. We're frugal...nothing fancy, just a VERY cheap place to live in a good neighborhood. Photos of the place when I bought it 5 years ago.... https://plus.google.com/photos/101955322732983843480/albums/6100585386848617905

Recycling is a joke in this area. I set out anything that's on the approved list (they won't take everything that's recyclable) but apparently they can't handle a large volume of recyclables because they take a portion of the recyclables (often a large portion) to the landfill with the garbage. All organic waste from the kitchen is composted, that includes any meat scraps or bones. No dishwasher, everything gets washed in a very old single bay sink. Very tiny house here, just 400 square feet...we don't use much electric or natural gas. I grow organic and buy some organic, but not everything we eat is organic.

Not all brands.

They're cured and will have a ham-like flavor. They're very prone to drying out. Fully cooked...reheat very briefly on the grill or in some other way.

No, VacMaster is in Missouri. I think that you're thinking of the place where you bought yours...Rodriguez Butcher Supply.... www.homebutcher.com/

You need to adjust the lid. Call Gary at VacMaster and he'll walk you through it.

Not available in this part of New York State.

Me likes!!!

What difference, at this point, does it make? Barbecue or barbeque...there isn't even agreement on the spelling...that should tell you something!!!

Botulism is a disease, if you asking if C. Botulinum can grow and produce toxins in the in a Ziploc bag...the answer is possibly if conditions are right. Folks have gotten botulism from baked potatoes wrapped in foil that were left at unsafe temperatures. So, it's obviously very important to maintain safe times and temperatures.

Freezer containers may be another option...they're readily available from Amazon. http://www.arrowplastic.com/store/catalog.asp?item=189

Clostridium Botulinum (type E and other non-proteolytic strains) Temperature range for growth = 38° to 113°F (3.3° to 45°C) (Source:Hauschild, A.H.W. 1989. Clostridium botulinum. In Foodborne Bacterial Pathogens. Doyle, M.P., ed., Marcel Dekker, Inc., New York, NY. )

When an oven is in the process of heating up...the heat is greater on the bottom part of the pan....that's uneven heat.

It's due to the properties of the failure-prone junky tempered glass that's now used to make Pyrex rather than the traditional resilient borosilicate glass which was what made Pyrex, Pyrex. The heat is all around more even in a pre-heated oven, which limits stress. The Pyrex brand was destroyed when Corning, Inc. spun it off back in 1998. That's "progress!"

I always start of the new year with traditional pork and sauerkraut, because, you know, a pig roots forward...while poultry scratch backwards and cattle stand still!

Wow....there are so many great cookbooks that have been influential....I've been collecting since I was a teenager....it was really the only way for a farm-tied country boy to learn about uncommon cuisine. I must say that I think the James Beard books were the most influential....I love the way he writes..it's almost like he's standing there talking directly to you. The first James Beard recipe I made was the Sally Lunn in "Beard on Bread"..that was in 1982..fond memories.

Yeah, that's where i got my tape. Have you checked with 3M in Australia?