Martin Fisher

I don't think the video is impressive, he slides aside a big chunk of onion at the end. I don't do the horizontal cuts, I find them unnecessary and awkward. My method is very similar to this....

Yes, we do say "eggs"....I almost always say "eggs." I know what eggs I have so there's no point in calling them anything else. If I have other eggs, quail or duck, I identify them as such. A menu is different. A "greasy spoon" will likely just use the term "egg", but other places where other eggs are possible will often, logically, identify the eggs specifically. I've never seen "chicken egg" on a menu but I've seen "hen's egg" many times. "Hen's Egg" Google menu search. "Coddled Hen's Egg with Hollandaise." "poached hen's egg" "Crispy Hen's Egg" "poached local free range hen's egg" "Soft poached hen's egg" "fried organic hen's egg" "fried 'over the road' hen's egg" "Hen's Egg with White Sturgeon Caviar and Pumpernickel" "Pimenton Crusted Soft Cooked Hen's Egg" "fried organic hen's egg" "truffle cream and poached hen's egg" "Smoked potato and hen's egg ravioli" "potato cake with poached hen's egg" "Hen's egg cooked at 63°c" "rocket and hen's egg" And many more.....

Drop the ('s.) "Hen Egg" Google 1,120,000 results. Just one example: "The main difference I noticed between quail eggs and hen eggs is that quail eggs have a slightly higher yolk to white ratio than hen eggs (delicious and perfect for the yolk-lovers like me!)." "If you’re wondering if they taste like hen eggs, yes, their flavor is very similar." "4 quail eggs is equivalent to about 1 large hen’s egg." Source: http://www.anediblemosaic.com/?p=10175 Now really, won't most people know what "hen's egg" means? I don't see anything cute or sneaky about it, it's common usage.

"Hen's Egg" Food Blog Search.

"Hen's Egg" is common terminology. "Hen's Egg" Google results. "Hen's Egg" Google Books results.

What????? "Hen" has generally referred to a female chicken in everyday conversation for a very long time, at least in my neck-of-the-woods. When someone says "I have 12 hens." they sure as heck ain't talking about ducks, guinea fowl, quail or ostriches!!!!!!!!!!! Merriam-Webster a : a female chicken especially over a year old; broadly : a female bird b : the female of various mostly aquatic animals (as lobsters or fish) The Dollar Hen by Milo M. Hastings, Copyright 1911

I use it all the time. I have about 15 rolls on-hand...liquidated when a local store went out of business.

A few well received ones.... A touch of fish sauce. The grating frozen butter for use in biscuits and the like trick. Sorting out and pre-pressure cooking connective tissue when sausage making (this is a new one and it makes an amazing difference!) Small-batch indoor cold smoking. Using a garlic press to easily crack peppercorns and the like. Preparing shelf stable pressure cooked stock directly in the canning jars. Saves a few steps and works great. Steaming 'hard' eggs instead of boiling. No sweat conserva and crystal clear tomato water.

Have you been denying yourself Pepperidge Farms cookies...is that what sparked this?

Other than the white background, it's consistent with most of Lay's recent packaging, https://www.google.com/search?q=lays+potato+chips&safe=off&source=lnms&tbm=isch&sa=X&ei=uwQuVP7WE9DOaOv2gdAI&ved=0CAgQ_AUoAQ&biw=1920&bih=955

Oh, c'mon...manipulating???? A white background and the chips below the text instead of cookies.....that's about all they have in common. Sausalito are my favorite!

Squab?

My grandmother made a simple pork spleen stew but I can't remember her ever using it in scrapple.

Doesn't matter what others say, what matters is what you like. I also prefer Scotch Bonnets if given a choice between the two.

Lungs are great but I haven't cooked them sous vide. You're only practical sourcing option may be reaching out to a farmer directly.

"Breville Pty Limited (Breville), a subsidiary of Breville Group Limited (ASX: BRG) and Preston Industries Inc. (PolyScience) today announced a strategic alliance whereby Breville would acquire the distribution rights for the current and future PolyScience Culinary products in both the consumer and commercial channels." Source: http://www.prweb.com/releases/2014/05/prweb11863086.htm

I'm suckin' on a bottle of the Samuel Smith Cider right now. It's pretty good, I like it, but it's definitely sweeter than what I make and usually prefer.

Well, that's better than most. Could easily be made responsive and condensed to one page.

I just looked at the retail locator on the manufacturers website....nothing in Buffalo, but they're available in Mississauga and Markham, ON. http://www.reusablecanninglids.com/Home.html

No, they're BPA-free plastic and a rubber seal. They're intended to be reused several times on pressure canned jars...they'll last a very long time for dry goods. Are you using regular size Mason Jars? I'd be happy to send you a couple to try....would postage be crazy?

Looking closely at the Miracle Vacuum Jar Cap Lifter, looks like that was designed for the old style jelly jars that aren't even used any more...I can't see it working with a Mason jar lid.

I doubt you'll find an opener that works well...metal lids are so flimsy. You may wish to consider Tattler reusable lids. They're easy to pop off without damage and reusable many times. I use them almost every day,

Any REALLY good restaurant websites that y'all can share? I'm tellin' ya they all suck!

I will try this. I make my own bone dry cider but I'm curious to see how this compares.

I can't understand complicating this. My goodness....all you need is some standard shop lights...a few pots...some growing medium and seeds. Ugly? Put it in a closet or spare room. I've grown stuff this way for many years.