Joe Blowe

I humbly submit to y'all the popper I inherited from my grandparents. She turns out diminutive batches, however quite tasty!

Sardines in the NYT:

Dammit, I'm in on the ventresca...

[This is driving me crazy!] I used to go to a store in that area years ago, and then it shut down. Last trip I bought some Badoit Red, mustard, sardines, etc., and they threw in a bunch of food industry magazines for free. Regardless, I don't remember the canned fish section looking like that! Thanks for the heads up 👍

Whoa, wait a sec. Are you telling me there's a store in SoCal that has this selection?! Surely you must be traveling 🤩

I believe we could milk this a little further if you'd like 🤣

Oh, and pick up a charcoal chimney for your son...

Like others here, I feel binchotan is not worth the price or effort to locate -- regular lump charcoal will suffice. Lump charcoal reviews at the Naked Whiz (don't worry, the URL is safe 😄) And regarding the pic posted by Annie_H, I'm guessing the box says "binchotan-style" which is incorrect. It's extruded charcoal: Extruded charcoal reviews

I agree with this sentiment. My Cadco 1/4 sheet oven provides an "approximate experience" to an air fryer, based on my limited experience with one (borrowed my sister's). And, of course, there is no comparison in capacity. Or in counter space consumed 😄

The battery is not user replaceable, but as pointed out there are YouTubez detailing the process. And, yes, the cooker is still operable without the battery: You can either plug it in and hit start, or you can set the current time and then schedule a timer for later. Regarding resistant starch, I reheat in the microwave just until it's hot (years of practice). It is correct that you shouldn't reheat items into oblivion if you're looking to retain the resistant starch you've created, but it's surprisingly durable stuff!

We bought our Zoji NS-ZAC18 back in January 2003. Except for the clock battery which died years ago, it turns out rice just as good as that first batch. Regarding the holding of cooked rice, I make large batches of rice and then freeze what we don't immediately eat. Why? Resistant starch. https://www.google.com/search?&q="resistant+starch"+rice https://time.com/collection/guide-to-weight-loss/3754097/rice-calories-resistant-starch/ "Rice is made up of digestible starch and a special type of carbohydrate called resistant starch, which recent research suggests may be key for weight control. Humans don’t have the enzymes to digest resistant starch, so it isn’t transformed into sugar and absorbed quickly in the bloodstream like digestible starch. Instead, it bypasses the small intestine and is metabolized in the colon, where it's fermented into short-chain fatty acids that feed healthy colonies of gut bacteria."

Throwing out a rec for Pitmaster X -- focused on grilling in general, with some occasional takes on burgers: https://www.youtube.com/c/PitmasterXBBQ/about

Any idea how one cord of wood turned into charcoal would fare against one cord of wood burned down to coals (and used for cooking)? I'm guessing the amount of BTUs contained within one cord is constant, and making charcoal is just to make things easier/quicker when it's time to get grilling. Or am I wrong and it's time for another G&T😄!

And the attribution goes to 🙄: https://www.alphafoodie.com/how-to-peel-garlic/

A must read for the OP: https://forums.egullet.org/topic/25717-understanding-stovetop-cookware/

Ah, but it used to be cheap. Like iodized-salt-cheap. I balked at $7.90, would not and will not give in...

[oldman] I remember when a box of Diamond Crystal Kosher salt went for two bucks. Today, I lost it when Restaurant Depot wanted $7.90 for the same size box. WTAF?! SMH. [/oldman]

These are usually available at a restaurant supply near you: 16oz. FIFO Inverted Plastic Squeeze Bottle with Refill and Dispensing Lids (eG-friendly Amazon.com link)

https://amazingribs.com/ratings-reviews/how-buy-smoker/electric-smokers/

After all these years, I finally pulled the trigger! Thanks for the heads-up, FlashJack. Come to papa, Paella n.27 😃

I have no direct experience with the classic AGA ranges. However, I used to work with a British expat that had one in his home (where his wife continued to reside), and he made it sound like the biggest pain in the ass. His model provided hot water to the rest of the house, so it depended on a circulator, additional venting, and so on. I would avoid based on his stories, but that was years ago...

If you are new to both grilling and smoking, and set on using wood pellets as your fuel source, I would start by reading the reviews at Amazing Ribs.

I have no experience with the following, just passing along some links: https://www.latimes.com/la-fi-magicwater23-2009feb23-story.html https://en.wikipedia.org/wiki/Electrolysed_water https://www.sciencedirect.com/science/article/pii/B978085709085050019X https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2010/activated-and-electrolyzed-water-a-brief-review-of-a-new-generation-of-cleaners-and-sanitizing-agents/ https://www.amazon.com/Hypochlorous-Generator-Self-Made-Disinfection-Sterilization/dp/B088NWQZS9/ https://www.fakespot.com/product/sodium-hypochlorite-solution-generator-2000ml-capacity-self-made-disinfection-liquid-making-machine-and-portable-disinfect-machine-sterilization-rate-reaches-99-99-for-daily-cleaning

I can also confirm that my 20-year old Fagor works fine on induction. That said, I still want a Fissler...

Just sharing from my notes: "..the ideal temperature for fermenting vegetables is probably 62 to 65 F"