Martin Fisher

Most websites suck. Get rid of the stupid landing page and put the most important stuff (menu) on the first, and preferably only, page. Most restaurants don't need more than one page.

I think that mine is probably at least that old, and again, I'm amazed it's still going.

Custard style macaroni and cheese is common old-fashioned potluck food in this area. Something like this.... http://www.bettycrocker.com/recipes/custard-style-mac-and-cheese/6981102f-cb19-4d53-a550-55fe2d1b65ae

The Mini-Prep would probably be okay for a small batch of something like that if you didn't plan to use it frequently but I'm reluctant to recommend it...it's not the best quality. I expected mine to give-out a long time ago, it heats up pretty easily.

I see that now, you wrote "sauce"...that's what happens when I don't wear my glasses and speed read.

I have a Cuisinart Mini-Prep, eh...It's okay for some really small jobs but I use a immersion blender or a knife much more often...probably 200 to 1. I can't imagine a small food processor working well for peanut butter, that takes some power.

That's a much better idea in the context of safety!!!

Only if they remain at refrigerator temperatures Maybe borrow an extra cooler..

I'm in lovely NY state, our summer humidity average spikes above Berkeley's...no problem drying here.

MAPP gas hasn't been made here in the USA since 2008....stuff currently labeled MAP-PRO is glorified propane. Just use plain propane.

That's why a high-intensity torch with a built-in regulator, such as the Bernzomatic TS8000, is highly recommended. Basic torches don't have that. Torch taste isn't a problem if the flame is adjusted properly.

I sometimes slice all but the tiniest ones. Plate top and bottom, press down, slice in between.

Fresh is certainly ideal, but for those of us who raise much of our own beef, most of it ends up in the freezer...that's just the way it is and we make the best of it. This technique is an interesting option in that situation.

"Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if steaks could be cooked straight from the freezer." Yeah, sure you did Nathan beat Christopher to it by at least a couple years..... http://www.nytimes.com/video/dining/100000001264267/in-the-kitchen-with-nathan-myhrvold.html http://www.nytimes.com/2012/01/18/dining/modernist-cuisine-adapted-to-home-entertaining.html?ref=dining&pagewanted=all&_r=0 http://modernistcuisine.com/recipes/low-temp-oven-steak/

A coarser grind does help but I'm still not getting as a cup as with the inverted AeroPress and the Able Brewing fine disk.

Maybe their Ronco was full.

Not unless you're bothered by the smell of drying fruits and vegetables. Pests are a potential problem but the elevated heat in the vehicle usually keeps them at bay.

No, but many years ago when I was heavy into beekeeping I used the inside of a car as a solar beeswax melter.

I probably should have said common among those who don't want to purchase or build a dehydrator and/or spend money on energy. It's certainly not ideal, but when my solar dehydrators are full and i need some extra space...into the Jeep Liberty the stuff goes. I've been drying stuff that way since about 1980.

I sure as heck ain't in Berkeley (never will be ) and I've dried stuff that way...it's actually a common technique. No real downside if the vehicle is vented and the produce kept out of direct sun.

Sounds like the fundamental problem doesn't lie with the produce.

Some that I've used were inconsistently charged. Others had something flaking off the port end....not what I want in my food. The difference in price was only 3 cents per box of 24....actually....the troubled cartridges cost more due to shipping. I'll stick with the better quality ones.

Yeah, that!

I'm not sure that you "need" it, but I've found that the quality of the medical grade cartridges I've used is generally better.

Dealing with produce in general is sometimes trying. Try a better producer.