AlaMoi

my experience 'slicing' with a FP . . . you'll get peach puree....

sorry, very confused here. I had the impression the topic was "home pickling" - not commercial stuff. in the home prep, indeed, some last longer than others - but with no scientific control over the acid/salt content, the potential for botulism developing from herbs/spices, keeping non-canned - just pickled stuff for long periods is perhaps not the best idea.

"to be used over a short time frame," stick with that. onions, beets, any 'pickled' thing - outside of unpronounceable never heard of 'preservatives' + et.al. - the stuff is organic and it will not last for months/weeks.... 'pickled' cucumbers in a jar - prime example - read the label . . .

there are more than 1,000 banana species. so - mash 'em and keep baking!

if your beef has wiggling stuff , , , definitely time to up the temps . . .

(sigh) growing up outside of Phila, high school in southeast Ohio . . . definitely a 'boonesville' . . . not encountered "sangwhich/sangwich" anywhere except from my grandmother - who / how / why / further used/spread . . . nadda clue. her 'mother tongue' was German - born in (get a grip....) Transylvania . . . having some familiarity with the German language . . . hard "d" and "t" are difficult to separate - however comma but and all that . . . how either a hard d or t migrated to a g (as in sangwhich) remains a mystery to me. then again, living here (now) in Amish Country - I see the difference of 'modern PA Deutsch' to the original ""Bible"" German - the original stuff is way old 18th century German. if you can speak/understand German, you can easily get the gist of Amish original readings. keeping in mind, it is a language 'frozen' in time from the late 17xx time. if you're look for a really OMG! reaction - just say "Danke" to an Amish clerk . . . the more modern "Amish spoken Deutsch" has significantly mega-morphed from not only "old German" but also from "modern German" zero surprises there - the Amish community has never been exposed to "modern German" - their language has morphed, just as even "modern German" has morphed - today's German do not refer to a personal computer as a "Kleinrechtner" - it's a PC - and the "PC Bildschirm" - now they call it a monitor. nor do they refer to data being "gespichert" - it's known as "ge-backed-up" . . . it's a long long list of thirty-letter German noun 'things' into the modern world.

not that I disagree , , , however my grandmother - who arrived in USA at age 4 in 1903 . . . - grew up in the German community of Cleveland - only experienced "English" in school at the event of WW1 . . . she pronounced such things as "sangwhich" which as I have been informed remains an Ohioan description . . .

uhmmm, defining the acceptable / per-determined 'parameters' is rather a really bad / totally inane approach to finding anything 'original'

put together a DIY eggs benedict kit after the glue dried . . .

I have the feeling . . . a couple years from now, , , the media will be screaming about all the bits and pieces of "lab meat" that have been shown to kill you . . . who knows. on the extremist side, all the GMO crops are fatal to humans . . . as humans continue to survive for another century or two, I suspect some of the "irrefutable science" will be "modified"

branzini - I like to stuff the cavity to keep the fish moist - this is the ultra-quick shortcut: stovetop stuffing . . .

feta cheese making calls for brining the fresh feta - before 'packing' it for use . . . is there an unbrined feta? or an extra brined feta?

bacon&eggs for dinner . . .

so many tomato varieties have been developed to perform "best" in the "picked green, shipped thousands of miles, turn real red when gassed" which is the absolute last criteria any home gardener would apply . . . had about 1000 sq ft garden. lower back ''issues'' have made that 'just not gonna' happen anymore' . . . but, we're fortunate to have a plethora of Amish/Mennonite farmers/farm stands in the area. they do have early (everything) - but because they raise those crops in hoop houses, not ethylene chambers.... sigh . . . one family had relatives in the Carolina's - they always had the uber best early stuff because they ran a truck directly from 'there' to 'here' twice weekly. sigh . . . the patriarch died, they sold the farm into condos . . . no such ultra-fresh Carolina produce in PA anymore . . . freshness is a thing. example: sweet corn. we have one (was two, but cancer has curtailed . . .) stand that pick their sweet corn (white/bi-color) daily - the stems of the ears are still wet/moist on the table.... other stands offer dried up picked ears that have been picked&refrigerated "to preserve freshness" .... I put up aka freeze about 6-8 dozen ears/year. veddy simple - lop off tassel end, carve off kernels to tray, freeze. break up frozen 'layer' and move to freezer bag. beats the living daylight out of any 'frozen kernel corn' in the supermarket/

I'll support the 'gravy / sauce' use idea. fine chop/dice the giblets, very fast/hot pan sear add to any pan sauce/gravy for poultry. or like . . . 'biscuits&gravy' - usually has sausage in the gravy . . . . replace with giblet nuggets.... in the past I've had cats that thoroughly enjoy scarfing down the heart/liver/gizzard bits . . . but that's times past. any place you are creating/using a thickish white sauce, the giblets chunkettes will do themselves proud.

rubber wood is indeed 'lumber' milled from 'the rubber tree' - is is most commonly used in Asia, where - tada! - the rubber trees grow . . . it's not the best / longest lasting / most durable wood - but ok for light duty _if_ it is more than 1" thick. thin boards just not gonna' work out... the major draw back ... it's fairly porous - so it will require higher regular 'and-don't-skip-it' maintenance. probably monthly applications of mineral oil&bees wax "sealer"

if the crust itself has plenty of fat, the culprit may be the fat melting/being too soft when the pan meets the heat. the fat oozes out a bit, and glues the crust to the pie pan.... try freezing the crust after you lay it into the pie pan. 2-3 hours minimum. that keeps the fat 'intact' during the initial 'heat shock' in the oven. I have found that 'idea' especially successful when using the common grocery store aluminum stamped out pans - they have 'crinkles' from the stamping all along the sides that seem to attract "I'm here, stick to me!" seems the old fashion smooth pans are less susceptible to the "glue me here" issue.

not that this is the most earth-shattering news of the century . . . folks buy a "sourdough" starter. after some time of loving care, use and feeding . . . seems 'the taste' changes. what happened? flour / any grain actually contains wild yeast picked up 'in the field' one can make a starter from plain ole' AP flour . . . now that everything gets DNA'd - it has been shown/reported that the addition/feeding of a starter eventually results in the wild yeast 'taking over' the original culture of 'sourdough yeast' / etc. harking back to my kiddie-hood, I'm fond of buckwheat pancakes. and that requires a buckwheat starter - and that buckwheat starter requires a full week to 'raise-from-scratch' . . . . using Bob's Red Mill Buckwheat , , , right out of the bag. keeping some aside, it goes on as a starter for many many more loaves of 'home made bread' - including the famous 'no-knead'

no - the 8-16" thick "hamburger" is neither 'common' or 'normal' it's a 'feature' of specific places/eateries looking to make a splash. known if advance,,,, I'd not go there. inane management . . . .

giggly topic. we raised three kids. what they liked at 9 AM is likely to be refused by noon . . . .

absolutely - make it how you like it!!! even the French have the 'country omelet' where the eggs gets browned. the creamy/soft/no-color is simply one execution of the dish. the 'jerking' of the pan - now that's a really interesting aspect of 'making an omelet . . . in multiple videos, Pepin shows the jerk motion during cooking , , , then a fork used to create 'the first fold' followed by fillings/stuffings/etc then a 'tap&jerk' to imitate the second fold - with immediate roll out onto the serving dish . . . I have seen, and I use..., a technique . . . as it sets, add 'stuffings' then tilt&jerk so the filled edge 'rolls up' the pan side and 'auto folds' over the full pan size. some seconds later as it sets a bit further, roll the stuffed&folded flap onto the plate with the remaining port flopping over to present the ''' perfect ''' shape on the plate. a pan with a rounded 'corner' to the sides is absolutely essential, as is a slippery 'side wall' of the pan - done with butter. any sticky points anywhere top/bottom/side . . . gonna' make problem.

a recent 'article' suggested, and given the state of today's smart-phone-thumbs crowd,,,,the primary source of "news" is social media. social media used to be semi-dominated by trolls. today, social media is totally dominated by AI-bots. methinks the same is happening on many 'cooking oriented' sites - """authors""" are using AI to generate content. this morning, on a cooking forum style site, there is a new post, first post by new user, that is utterly swarmy AI garbage. now, the site owner (of multiple declining sites....) has no objections to AI bots posting - they're in it for the money and no other reason. forum type sites are dying - following a forum on a 3" cell phone screen is much more painful than following a 128 character string of tweets . . .

I'll have a drink at a resto, or wine, or beer . . . last time I recall "going to a bar" was 1969 . . . back then you plunked down a $5, or $10 and the barkeep deducted on service. actually, come to think of it, . . . having a drink with crowd, waiting to be seated . . . the tab was transferred to the resto eating tab . . . business stuff, when I was nominated to pay the bill . . .

yup. we go out to eat. that almost always provokes a "Even I can do better at this!" and we go home 'recharged' . . .