Martin Fisher

Good for them...bad for "patrons" who feel entitled. Some of the comments are quite comical.

Very nice! How do you like it? In regards to "regular"....psyllium husks help...feel free to pass it along.

And, unfortunately, much more expensive.

Intelligentsia? A may give them a try.

Yeah.

What works best for you? Matt Perger's V60 method......

Butter, anchovies and black pepper....one of my favorites.

Have you tried growing them there Shelby? NuMex Heritage 6-4: #41 may be a good one to try, it's bred for extra flavor, but there are others offered by the Chile Pepper Institute as well as other vendors.

If you want to remove the current seasoning and re-season, short of electrolysis, basic oven cleaner and the green scrotch-brite pads works well. Scouring powder also helps. I've done it that way many many times.

I agree, some of my favorite cookbooks have zero photos. If the writing is really good one can easily envision the final product. Helen Witty's "Fancy Pantry" is the type of book I'm talking about...very inspiring.

Embers can stay "alive" a long time when covered in ashes or the like....some primitive humans took advantage of that fact and carried around live embers from the previous campfire for prompt fire starting.

There are are 110V machines, but if you're set-up for ample total amps, installing a 220v breaker isn't a big deal...no transformer required.

Those weird neon-fruit studded canister cakes gave fruitcake a bad name.

Emeril's is pretty good... Large and small: http://www.foodnetwork.com/recipes/emeril-lagasse/creole-christmas-fruit-cake-with-whiskey-sauce-recipe.html http://www.foodnetwork.com/recipes/emeril-lagasse/mini-creole-christmas-fruitcakes-with-whiskey-sauce-recipe.html

In practical terms, I'd say you need to get at least half-way thru the green area on the gauge. 4 mil bags at the absolute minimum, IMHO...even they suck (no pun intended) in certain situations. The other day I sealed some tomatoes that I dried and just the rough edges of the the dried tomato were enough to cause failure in some of the bags.

Sure there is, press "Stop"...it'll stop vacuuming and seal.

Good tested recipes.

Craigslist, but research available machines VERY carefully. Some of those machines are notorious for hard-to-find spare parts.

Yes, they get hot but if you keep it safely positioned, it's not a problem, just like any grill or bbq. What model are you looking to get?

UV 360

I doubt you'll find anything that officially pertains to stocks specifically. The FDA Food Code contains the rules with some scientific references..... http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf

I have the patience and attention span of a gnat so I place the stock pot in a ice water bath AND use the cooling paddle to cool it done and be done with it ASAP.

FWIW, I use a cooling paddle.

To be on the safe side, I've always followed the rules for meats while cooling stocks....... "During cooling, the product's maximum internal temperature should not remain between 130°F and 80°F for more than 1.5 hours nor between 80°F and 40°F for more than 5 hours. This cooling rate can be applied universally to cooked products (e.g., partially cooked or fully cooked, intact or non-intact, meat or poultry) and is preferable to (2) below." More here: http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/95-033F/95-033F_Appendix%20B.htm Here's a good article that highlights the possible dangers involved in careless stock handling..... Bending the Rules on Bacteria..... http://www.nytimes.com/2011/08/24/dining/bending-the-rules-on-bacteria-and-food-safety.html?pagewanted=all&_r=0

Yep, they're basically "toast" this year.