JoNorvelleWalker

Sorry for your loss. If you can hold off oven shopping for a few days you might want to wait to see what nathanm and company have to say.

Here I use a box grater. I was never thrilled with cheese from the food processor, particularly after the shaft of my Cuisinart grating attachment snapped. While it was running. I could be talked into a new grating technology if it were wonderful and not too expensive.

Anyone have experience preserving sage leaves in salt? I ask because while it has been a mild autumn so far, things will come to an end eventually. The small sage I plan to bring indoors for the winter but that still leaves a lot of leaves.

I am fortunate to get it. Amazon Fresh is not available a few hundred feet north of here.

Don't know. Haven't been down there in many, many years. I do know that where I live in central New Jersey most if not all mushrooms come from Kennett Square. All I really know is that they produce a lot of mushrooms and in the last century the whole place smelled of manure.

Yes. Two suppliers of amazon fresh seafood: The Lobster Place and Samuels and Son Seafood.

Where does the surplus 20% go?

Believe me, this is not a tourist area. And there never was any steel or coal.

Yes, but they are claiming to be the largest mushroom producing town, not the largest mushroom producing country.

Ah, yes, Kennett Square. Brings back olfactory memories, My late, long ex parents-in-law had a farm there in the '60's and '70's. @liuzhou are all China's mushrooms grown in a town that's one square mile (259 hectares)?

@lesliec stole my title but anyhow my no longer virginal first last word: Malacca and V.E.P. Crystal, Baccarat Sully water goblet.

Thanks! Amazon is a good source of halibut for me.

How do you prepare your halibut SV?

The subject came up recently in this thread: https://forums.egullet.org/topic/155598-where-to-find-madagascar-black-pepper/ I purchased my voatsiperifery from amazon but it is no longer in stock.

@liuzhou on the bag of rice there is what looks like a European building. Am I seeing things?

How about voatsiperifery?

I found a Madagascan spice shop that offers both: http://sambavanilla.com/epages/box26121.sf/en_US/?ObjectPath=/Shops/box26121/Categories/Epices

I think we may be discussing two different spices/species. I looked at the Black Pepper From Madagascar picture on the Old Stone Market site: http://oldstonemarket.com/images/view.aspx?productId=3 To my eye this appears quite unlike my voatsiperifery: https://upload.wikimedia.org/wikipedia/commons/b/bb/Piper_borbonense_(Wild_Voatsiperifery_Pepper)_Fianarantsoa_Madagascar.jpg (Piper borbonense, picture from Wikipedia.)

I agree a SV egg is not a poached egg. But I'm anovaing half a dozen eggs as we speak...sitting here in a comfortable chair, reading eGullet, waiting for my bread to rise.

Thanks, time will tell! Wonder why they explicitly mentioned a rotor-stator homogenizer?

My name is Jo and I am a US Prime member...

Dirty water dog == Sabrett.

After an all summer abstinence: autumn in Jersey. Pretty enough for a picture but that didn't happen. Tragically Laird's bonded is no longer made. I used half 100 proof and half 7 1/2 year Laird's. Around two ounces of each. That combination seems to work pretty well.

Wish I had thought to eat my artichoke leaves last fall when I grew them. What a disappointment.

Quite seriously consider a multifunction vessel like the iSi. Works for pancakes, methode rotuts, whipped cream, Hollandaise*, pressure extractions, soda...or as at the moment a zinfandel carafe. In a pinch I have used one as a vase. *not that I employ mine for Hollandaise.