JoNorvelleWalker

I have a couple Kumatos in my bedroom at the moment. They are usually OK. I may have them for dinner. I only recall one container of Kumatos that didn't have much flavor. But I'm with you. For supermarket tomatoes my favorite are Campari. I just read on Wikipedia that Campari is a trademark in the US and "can be produced from different varieties, such as Mountain Magic." Strange coincidence -- Mountain Magic is what I've been growing on my balcony the past several years. I am in the wrong business. Mountain Magic seeds sell for $150,000 per pound.

My downstairs neighbor has had stuff drying out on his balcony the last two nights so I thought it would be impolite to water. Except for a bit. The little red tomato is still there and has been joined by a sister. I thought my arm had healed but I pulled the wound open stepping out of the shower. Fortunately my towels are brown.

Having a Polyscience 300 on a pullout shelf frightens me almost as much as kale. I use Polyscience bags in mine.

A zombie. And maybe something after there.

Ah, Franklin's armonica, hydrodaktulopsychicharmonica if you will. From wikipedia: "Franklin also advocated the use of a small amount of powdered chalk on the fingers, which under some acidic water conditions helped produce a clear tone." Not sure powdered chalk helps with Campari.

Yes, I wonder this myself.

Speaking only as a consumer...as much as I admire Hershey as a philanthropist, his chocolate tastes rather rancid.

Good for you! I don't believe I have ever done this either. Maybe someday.

Do you perchance have an updated link for this?

Why is one nano going back?

Color strips are pretty, and nice as far as they go. However as a frustrated chemist I now have a Hach Total Hardness Test Kit, Model HA-71A, which measures total hardness by titration: I did not feel it was necessary to spring for the kit that actually measured calcium. With my new Brita (which is exactly the same as my old Mavia, except that the side of the pitcher says "Brita" instead of "Mavia") I am able to double filter my water. The double filtered water measures 2 mg/L of hardness. The single filtered water measures 51 mg/L of hardness. My tap water measures 171 mg/L of hardness. Sometimes it's a hard life but now I can make kombu stock!

Link? Edit: never mind...I guess it's this one? http://amzn.com/B000QJBNHY

My memories from the '70's may have faded. I could be recalling white grits instead of yellow. Pretty sure about the gravy though.

The TeamFar pan I linked above fits perfectly in the CSO! As do the colander and pizza pans. I am very pleased. The pan is heavy for its size, I measured 590 grams. Sides more than a millimeter thick. No indication what grade of stainless steel, though for the low price I am not entirely surprised. Seems well made, I must say. No rough edges on any of these pieces. And no sticky impossible to remove labels either. I'm particularly delighted because I've been searching for a pan this size for years. Long before the CSO.

Haagen-Dazs coffee ice cream, on sale. Maybe it's just me but I think they've seriously watered down the formula since the olden days. Haagen-Dazs used to be hard and creamy. Now it's icy and melts fast.

I shall never again...my Endorphin Rush was clogged with dried gunk in the bottle neck. I shall never again stir a spoonful of dried endorphin gunk into my bowl of soup. Edit: now I'm not clogged either.

Oh, I hadn't wanted to put my name on a waitlist because I am frequently broke (even for dried beans) and was afraid I'd be charged at a bad time. I looked just now and couldn't find a waitlist. I requested notification for when the product is back in stock...is that the waitlist?

Missed it. Again.

Yes, however NJ still extends south of the Mason Dixon line, almost as far south as Washington DC.

I learned a new word!

I have heard fresh garlic prepared sous vide presents off flavors. In my bags I use garlic powder, personally. But then I am fond of garlic powder. Nonetheless I would not be afraid of fresh garlic unless the bags were stored refrigerated.

I haven't found myself south of the Mason Dixon line in decades* but in southern restaurants for breakfast I was most fond of grits. Quite exotic. Coarse yellow cornmeal, biscuits, ham, gravy, more gravy... But when you say "polenta" I reach for the finest, whitest cornmeal. *except in New Jersey (look at a map).

I'd use mine a whole lot more with a smaller drum.

More information on this please!

After I slipped and fell down the amazon bunny hole I found this lasagna pan tonight: http://amzn.com/B0728GC529 I figure it will just fit the CSO. I expect to find out tomorrow! (Of course I also ordered a colander and some pizza pans that should also be accommodated.)