Martin Fisher

You can't change other people. When I've had abusive employers the ultimate solution has been to move on.

Cauliflower is a big deal for some of us who minimize sugars and starches. Cauliflower gratin is great.

It's like any abusive relationship....move on.

So much for judging by pics from afar. What you have is a real bad hack job of the pelvic area Yeah, I would be bitchin'!

Depends of the pH of the whey. If you use live culture whey you should be able to keep it going indefinitely....theoretically anyway.

Your biscuits always look great Ann_T.

The arm bone. It's the bone directly below the blade bone.

The butcher did exactly that. It's not trimmed up like a supermarket butt end.

There's obviously exposed blade...there's no blade in a picnic...not in all the hogs I've butchered anyway.

Looks like the butt end but I can't tell you exactly what all you have by just looking at a cross-section.

It's from a front shoulder cut in half.

Seam it out for Noix de Jambon.

Only your taste buds can tell you.

It is difficult to find large bags that are food safe. I buy a pack of 100 jumbo oven bags from a restaurant supply.

Garbage bags are for garbage, They often contain chemicals that aren't food friendly.

They'll certainly work. How well they'll work is a matter of personal preference...there are other beans that I much prefer.

Auber does sell a dual-output humidity controller.

Yeah, seeding the cave with Penicillium Roqueforti is proper procedure.....but encroachment by other stuff isn't an impossibility. I was just looking for a small compressor driven fridge that's easy to clean and disinfect, if need be.

Well, my intent is to use the small fridge as a cheese cave (for blue cheese), which is a bit different than a curing chamber. So, there isn't an easy way to clean behind that plate?

I dry-brine with 0.75% to 1.00% salt for at least 3 full days.

That's very cool....I have 2 chest freezers currently set-up as curing chambers (no inlets or outlets...I use fan-driven desiccant to remove moisture.) I've wondered about the fridges like you have without the "freezer"....can stuff get behind the coils (rogue mold or whatever) where it can't be cleaned?

If he has access to the new Anova, which won't be officially released until December....why is it so difficult to believe that he may have access to the app....and why is that a problem, exactly? "The app, which will be released in December, should make it easy for people who are new to sous vide to get up to speed." "110v systems will be available December 2014" "The iPhone App makes it incredibly easy to cook with Anova."

There is no usual, some are trusted 'friends'...some are a pain in the ass.

Forget labels and silkscreening...have it engraved!

Yup....gotta have chai this time of year!!!!!!