Martin Fisher

We have one but we often go several weeks between uses...in fact...I moved it around the 4th of July and it's still unplugged.

My point is, there's no such thing.

There may always be potential carcinogens in tomatoes.....including but probably not limited to ...benzaldehyde..caffeic acid...quercetin glycosides..acetaldehyde...

Very nice Andie, I wish I had room for it. Do you happen to have any Griswold 9" No. 43 Chef Skillets?

...and time. I prefer to do an equilibrium brine with injection for something like this....no guesswork...perfect every time.

Depends on personal preference, one teaspoon would be a good place to start.

Yeah, I would add a bit to the brine.

It doesn't take much nitrite for pinkness and a ham-like flavor so the breast It should have a mild hammy flavor but dark meat is better for that. Nothing wrong with adding some liquid smoke if you like that flavor.

Folks say lots of stuff....I wash them because I don't like bird poop and the like in my food. Hang upside down to drip dry. I've never had a problem with soggy herbs.

Common shallots are (A. cepa var. aggregatum)....the rare "true" shallot.....French Gray Shallots (A.oschaninii) "Griselle" or “Echalotte Traditionnelle”haven't even been mentioned here. Are French gray shallots available in your area?

Adhesive Tape For Sous Vide http://www.jbprince.com/utensils/adhesive-tape-for-sous-vide.asp

Probe is sealed in place....bag...tape...probe through the tape

I tried this method about 10 minutes ago and I'm amazed at the result! Very tender scrambled eggs. I thought I'd tried every possible way of making scrambled eggs but this is definitely unique, IMHO.

Yeah, that's probably the reason for the change.

Yeah, that seems like an odd change. Perhaps the removable cord has caused problems.

Empty shells as a garnish? Were they drunk?

I don't care what it's called, as long as it tastes good.

Some allege that the severing of muscle fibers inhibits contraction which is perceived as improved tenderness.

I haven't tried this with chicken pieces but I've read that soaking chicken in baking soda and water will tenderize it and retain moisture. Cook's Illustrated....November 1, 2013. "Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it’s cooked. Our recipes typically call for a 15- to 20-minute treatment, but what if your dinner prep is interrupted and that time is doubled or even tripled? To find out if a soak longer than 15 to 20 minutes would do more harm than good, we treated 12 ounces each of ground beef, sliced chicken breast, and sliced pork with baking soda—¼ teaspoon for the beef and 1 teaspoon for the sliced meats—for different lengths of time before cooking them. We were surprised to find that samples that were treated for 45 minutes were identical to those treated for only 15 minutes. Here’s why: The acid/base reaction happens very quickly and does not build much over time. In fact, when we weighed the samples of treated ground beef before and after cooking, we found that the sample that had been treated for 45 minutes retained a mere 3 percent more moisture when cooked than meat that was treated for only 15 minutes. THE BOTTOM LINE: Fifteen minutes is long enough to reap the benefits of a baking soda treatment, but don’t worry if your dinner prep gets interrupted and you have to extend that time a bit." It will allegedly work much the same as phosphates in retaining moisture... Source: Handbook of Meat and Meat Processing By Y. H. Hui I may do some experimenting. YMMV

There are some heirloom red globe tomatoes showcased here.. http://www.victoryseeds.com/tomato_red.html ...there are many many others still around as well.....with "new" ones being discovered and introduced to the general public every year.

Depends on how you define "heirloom". There are dozens and dozens of older tomato cultivars that are red globes, but it's impossible to know exactly what you really have. Heirloom or not, a buck a tomato is pretty steep pricing, IMHO....for tomatoes that size anyway.

When in question do a Google image search for "cotyledons" (first leaves of a seedling) of whatever you happen to be growing. And yes, many of the seedlings pictured look like arugula.

It's not about the data, it's not about crowd sourcing, it's not even really about the food...It's about attention and publicity....I see it as a stunt to take advantage of social media and other appropriate publicity and the like (they do get a lot of press) to build the business to the point of direct or indirect profit....if they can't make real profit, maybe they can sell the whole deal to some rich moron.

Thanks. The farm was in north central Pennsylvania, so Ithaca and Cortland were a bit of a trip. The Southern Tier Food Bank in Chemung County would/will accept any good surplus, but one of my interests was to develop a direct relationship with folks.

That's the way I've done it for many years, it produces crystal clear tomato water with a brighter flavor than that from milking cooked tomatoes. I used the technique to make tomato water and conserva from about 50 lbs. of tomatoes just a couple days ago....with more to come. Here's how I do it...... I switched to this method long ago because I got tired of processing tomatoes in a super-hot late summer kitchen. Zero-heat tomato water and rich tomato conserva. Wash tomatoes thoroughly (preferably a well flavored roma-type, like Martino's Roma or Opalka, but any tomato will work.) Cut out the stem end of the tomato (this makes peeling easier), place tomatoes on sheet pan and freeze solid. Remove tomatoes from freezer and run under a slow steady stream of cold water, the skins will easily slip off. Very coarsely chop the semi-frozen tomatoes (3/4" sized pieces) and place in a cheesecloth or muslim lined colander overnight or until they stop draining (lightly salting will help.) The resulting tomato water will be quite clear. Run the tomato remains through a food mill to remove the seeds. This is a snap because the freezing does a very good job of breaking down the tomato flesh. The resulting conserva should be thick enough so that a wooden spoon will stand up in it. I then freeze the conserva or further process it. This requires some planning ahead, but it produces some very nice tomato water and conserva without a lot of fuss or heat!!!