donk79

Can you say more about this? What makes it "Cracked?"

These are just about banned from our house due to the price and how easily they dissappear. A nice occasional treat, though!

I have favored celery root for a while, but it can be a touch pricey. So I grew some the past couple years, with this year being the first good harvest. I love it in both pot pies and soups. I generally calculate it as half celery and half potato in a recipe. It's more than that, but that gives an idea of how to use it.

@rotuts Please share your results. I have only cold smoked bacon. I recall many people starting out with a hot smoke, though. I am quite envious of the indoor smoker. My smoker setup requires quite a lot of babying in cold temperatures for best results. That said, Edward's is the only purchased bacon I have found comparable. Mass market brands don't get close.

Hmmm.... I just smoked and sliced ten pounds of bacon last week. Was starting to wonder about the economy of this when paying $4.50/lb for the belly, given the work that goes in. Appreciate you giving me encouragement!

I used to do this with reduced chicken stock. A few seconds with hot tap water and coaxing with a butter knife was generally enough to get my cubes free.

Depending how you feel about ebay... https://www.ebay.com/itm/326385953392?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=izKFWE6gSX-&sssrc=4429486&ssuid=mlLJA92sQYO&var=&widget_ver=artemis&media

Have you checked this out? Looks like higher base price, but I think I recall everyone here being very pleased with it. I would be interested in hearing updates from those who have it too!

Hmmmph! Just enough to make me want to come back to it with a university account! 😛

Bernie's suggestion is the way I would go with good Blue Crab. Some sort of crab imperial. Or, alternatively, a cream of crab soup. Just make certain not to overwhelm the crab!

It's a thing, but often shouldn't be. @Dr. Teeth, am I correct that blue crab is your crab of choice?

I will not call myself a focaccia expert, but the LA bread is certainly not what I expect of focaccia. I'm curious what someone with more knowledge of the history of focaccia would say.

Cashew chicken variations are common in my experience. Cannot say I have sought them out, but I can confidently say they are out there. (Most of my sampling is in Virginia and Maryland.)

Pickle ice cream is one I am having a hard time wrapping my brain around. Salty, I presume? Dill, garlic?

My last dehydration project came from a surplus of peppers. I dehydrated a bunch of sweet peppers (including bells) along with a few hot peppers. I dehydrated them until definitively crisp then ran them through the food processor. My inspiration was paprika. This is definitely not paprika. It does make a mighty fine addition to scrambled eggs though!