Martin Fisher

Boiled cider makes a great apple pie.

There are hundreds of cultivars. I have several favorites. German Extra Hardy is my "go to" garlic.

Cushion is the triceps brachii muscles of the picnic. Best braised or the like.

I pull the racks out of my dehydrator, pack it full of plates, bowls, serving platters, etc. and crank it up on high....it works like a charm!

The pizzeria down the street sells a $9.45 chef's salad.....insane!!!! For this area anyway!

Yeah it's a rather incoherent article, I don't know what to think of it. Fast-casual and big fast food are very different...different markets, vastly different business models, much different clientele for the most part. You can't freely GIVE organic vegetables and the like to folks who don't want them....forget about them paying for it!!! I speak from personal experience in liquidating premium organic farm surplus.

As I said above, the processing time has already been necessarily increased in safe 180º to 185º F recipes to compensate for the lower temperature so there's no need for further adjustments. "Low-Temperature Pasteurization Treatment The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140º F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles. Caution: Use only when recipe indicates." Source: "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA (Revised 2009). 30 minutes of 180º to 185º F processing time vs, the shorter processing times in a boiling-water canner as in the following recipe..... http://nchfp.uga.edu/how/can_06/quick_dill_pickles.html

Local hotel.

Processing times are inherently increased in low-temperature recipes that are tested safe but the use of an accurate thermometer and timer is essential. In water-bath processed recipes where the boiling point is inherent, processing times must be increased because water boils at lower temperatures as altitude increases. Increasing the process time compensates for lower boiling temperatures.

The psi rating of a pressure cooker/canner is ABOVE atmospheric pressure...those temperatures are not correct. http://missvickie.com/workshop/table.html In answer to your question, it may be safe but the quality of the food will suffer. I recommend getting a real pressure canner rather than gambling. It's not worth the risk. Dangers Of Canning: Home Canning Hobby Leads to Near-Fatal Medical Emergency... http://www.kplu.org/post/home-canning-hobby-leads-near-fatal-medical-emergency

It's an anonymous, unverifiable, Craiglist rant about a "a famous New York restaurant" written in the all too common inciteful style of something the author intends to go viral (which it has)...it's fiction.

Where was this, at Chuck E. Cheese's? Sure, times have changed but the article is a work of poorly written fiction intended to trigger debate over the selfish and irresponsible use/misuse of personal devices. http://newyork.craigslist.org/mnh/rnr/4562386373.html

I do like the older Mirro canners, the ones made back in the 80s were great, but it's getting difficult to find the correct gaskets so I moved to the All-Americans.

Kill people over a label? Much of the labeling that seems deceptive is actual required. From USDA materials..... "Bacon can be manufactured without the use of nitrite, but must be labeled "Uncured Bacon, No Nitrates or Nitrites added" and bear the statement "Not Preserved, Keep Refrigerated Below 40 °F At All Times" — unless the final product has been dried according to USDA regulations, or if the product contains an amount of salt sufficient to achieve an internal brine concentration of 10% or more, the label does not have to carry the handle statement of "Not Preserved, Keep Refrigerated below ___" etc. Recent research studies have shown for products labeled as uncured, certain ingredients added during formulation can naturally produce small amounts of nitrates in bacon and, therefore, have to be labeled with the explanatory statement "no nitrates or nitrites added except for those naturally occurring in ingredients such as celery juice powder, parsley, cherry powder, beet powder, spinach, sea salt etc." Applegate has actually petitioned the USDA to have the labeling laws changed.... http://www.fsis.usda.gov/wps/wcm/connect/16cf683e-7b58-4872-88c0-d800d58c6aef/Petition_Applegate_110311.pdf?MOD=AJPERES

I don't have one and I've never had one. So how did the general population manage before the Microplane®?

Not all pressure canners have a gauge, in general, there are two types of canners, weighted gauge and dial gauge.....weighted gauge canners use a precision machined weight to maintain proper pressure. Some weighted gauge canners (like the All American) have a dial gauge in addition to the weighted gauge. There are many reasons why pressure cookers aren't recommended for pressure canning...the main reason is that not all pressure cookers operate at the same psi, or over a psi range which is a requirement to safely compensate for the pressure changes at different altitudes. Many pressure cookers that are thought to be 15 psi are not....the Kuhn-Rikon is one of them. A bit more on canning in a pressure cooker.

"Vital" simply describes the specific type of gluten that's functional in baking (forms an elastic bond.)

Why?

There aren't any serious stainless steel pressure canners, what's available in stainless won't hold many jars which makes them next to useless for serious canning. http://www.amazon.com/Fagor-Piece-Stainless-Pressure-Canning/dp/B0027VT92K I have a couple All American canners (a 915 and a 930) and a couple older Mirros. The All Americans are well built, but in that lies a few disadvantages, however they are the best of what's available today.

Adequate sugar in whatever form plays an essential role and in addition, pulsing a small portion of the oats to make them finer and baking the mix between a couple sheet pans results in a clumpy, crisp and craggly granola.

I do love "zoodles"....so does the finicky better-half which is a BIG surprise!!!

I agree.

When I here the word "foodie" I immediately think of food obsessed David Rosengarten (where I first heard the term ~20 years ago) and that's about it....I don't consider it either positive or negative.

The nastiness is what I hate about oven mitts...no mitts or potholders here...just bar mops...they're great...fold them over a couple times and they provide much more protection than mitts or potholders and they're easy to clean.

Golly, that's a lotta grill real estate y'all got!!!!!!