Martin Fisher

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?

What US supplier was that?

It's essentially pulled pork, not just tender pork...tender is subjective...flaky pullable is flaky pullable...it's ready when it's ready. Momofuku's Bo Ssam

Briefly blanching them is the easiest way I know.

Julia using a Farberware Rotisserie starting at about 22:40......

Yes , they were very popular....in this neck of the woods anyway.

http://forums.egullet.org/topic/145431-anova-sous-vide-circulator-part-1/page-15#entry1934313

I had the rubbing issue with the impeller on the Anova One....no bending...just putting the skirt on in a different position (so the water level marks were toward the back) solved the problem for me.

Côtes du Rhône

What brand did you use?

Fage Full-Fat for me!

You can seal oven bags if you really want to...buy some hog rings and some hog ring pliers.

Just gotta have that sometimes!!!!! Not that I don't also like hand-formed or rolled and cut biscuits when appropriate.

If it ever leads to a fire directly or indirectly your home insurance company will give you a VERY difficult time.....an alteration that leads to a fire would be almost certainly be considered negligence. And after you deal with all that...good luck finding an insurer willing to do business with you at a reasonable cost. A high BTU propane hot plate, used outside, would be a much wiser option.

There's no problem with it from a safety standpoint. If one follows USA regulations for an immersion cure as a guide, up to 2 pounds of sodium nitrite per 100 gallons of water is permitted for a 10% pick-up level (200ppm nitrite) So, up to 5 ounces of Insta-Cure #1 per gallon of water or 38 grams of Insta-Cure #1 per liter of water.

One of the major reasons I often make drop biscuits, instead of rolled and cut biscuits, is for the craggy, brown and crisp bumps and edges. No ice cream scoop for me.

Try Paprika. "Import existing recipes from popular desktop apps such as MacGourmet, YummySoup!, MasterCook & Living Cookbook."

Polyunsaturated fatty acids More info here... http://forums.egullet.org/topic/132207-what-should-pigs-eat/?p=1967504

Bacon from hogs that are fed a diet low in PUFAs isn't prone to rancidity or the fishiness. That's why there are restrictions on PUFAs in Italy and other places with high standards. Unfortunately, high quality pork is very difficult to find here in the USA nowadays...even much of the "premium" stuff has soft fat. One must grow their own to ensure that it's done right.

I use Google Keep. Easy access from any location with any device. Easy editing. Sharing and collaboration. Archiving. Ability to add photos. Reminders.