AlaMoi

as a follow-up....fwiw latest batch I used 50g kalamata and 100g 'ordinary' black olives. much tamer taste.

I used to make both bagels and pretzels - but even small batch size is far too much for just two people, and after freezing - fresh store bought are better....

@Norm Matthews our butcher does his own harvest&smoke in-house. sometimes a bit spotty as to size, when he's puts out a good batch I buy a couple and freeze them. this is for tonight:

these folks have an assortment of NSF approved whisks - they're sealed. http://www.bestwhipsusa.com/metal-handle.shtml on Amazon - this is 12", they seem to have shortages in the 10" size 12" whisk (eG-friendly Amazon.com link) I have a 10" - years of good use, recently got 2 of the smaller 6"

it's a spreading problem: https://pittsburgh.cbslocal.com/2021/09/16/pennsylvania-liquor-stores-purchase-limit/

yup - that would be "pre-sterilized" mahbad....

so.... here's the issue..... "canning" anything with potential botulism spores, requires an acid solution, minimal oxygen, minimal water content. processing the canned goods over the botulism kill temperature of 240'F if your "big can" was appropriately "done-to-sterilized-death" - the botulism risk is near zero. if you can re-use the original liquid, the quart size containers - properly "ore-sterilized," heated and sealed, should be okay. the original post of "vacuum seal them" does not provide any detail of how that is to happen. the biggie is reusing the original liquid - which if done commerically, should be okay.

the inquirer is behind a paywall, but the article: https://www.msn.com/en-us/news/crime/dreams-are-stalled-as-a-philadelphia-food-truck-builder-faces-multiple-allegations-of-fraud/ar-AAN4i2p

if you go here: https://www.ford.com/cmslibs/content/dam/brand_ford/en_us/brand/resources/general/pdf/guides/21Towing_Ford_F150_Dec3.pdf you'll see towing capacity depends largely on engine size. tongue weight also comes into play - for gooseneck / fifth wheel trailers things are slightly different. but methinks you've got the horse behind the cart - the weight of a "food trailer" varies greatly by what equipment / etc you need for the foods you want to prep and sell. they get very heavy, very fast when all the regulatory stuff is added in - water tanks, hot water heater, waste tanks, sanitary surfaces every where, fire suppression systems - it's a long list and every state plus county has its own quirks. you may be perfectly legal for York County and get nailed to the wall in Bucks County. when buying, new or used, be sure the seller/builder knows the requirements for the area(s) you intend to operate in and has a written policy about "conformance" also to note: anything you sell out of a mobile unit must be prepared in an approved/licensed kitchen. you can't make sandwiches or roast brisket in your home kitchen for sale in the unit.... I would suggest you develop the plan of what you want to prep and serve, then see what size trailer or truck you need for that business plan.

I use an air popper. for two, 60 grams of kernels per "charge" it's quick, easy, foolproof - pops into a big stainless bowl, olive oil drizzled down the bowl edges, tossed & salted to taste. the freshness - and brand - of kernels makes a huge difference. I buy a bottle of kernels in the fall and toss whatever is left in the spring. life is too short to break teeth on unpopped kernels.....

I have simmered chicken, beef and pork - in "plain water," in beer, in wine, and also in "stock/broth" if there is a difference, , , that done in a stock/broth is slightly more flavorful. the whole "osmotic exchange" thing is like . . . seriously influenced by "did you salt the water/stock/brine/wine?" imho, do what your gut tells you in the situation, and be mindful of salt in the process.... acidity - common in wine poaching - can/does/quickly affect texture of poultry - I'm not a fan of 'wine soaked chicken . . . " stuff.

follow-up: two days 'maturing' in the fridge has apparently toned down the kalamata olives - DW came in for thirds-on-a-cracker.... anything past the first constitutes a degree of like factor.... picked up a jar of castelvetranos - but methinks next round will be 50-50 kalamata & (canned) black olives - with some anchovy at the ready....

I agree about the black olives - okay for stuff like celery trays and pizza - but not likely to generate a flavor bomb. toasted some baguette slices - I like the kalamata concoction - but probably will not dislike a milder flavor....

made a tapenade using the usual garlic / olives / olive oil / lemon juice recipe - with kalamata olives. I have anchovy (tinned and paste) on standby . . . we both like anchovy.... now,,, I like kalamata olives - especially in a salad that involves feta.... however, DW is underwhelmed and suggests 'it is just too strong' we don't have a large selection of olives at the market - other than the usual green/black/with without stuffings... Castelvetrano the store has an olive bar - but the descriptions are strictly marketing BS - not specific olive types. lots of 'mixtures' the Castelvetrano press is pretty good - any experiences on toning down from kalamata welcomed. other tips.... i.e. 50-50 Kalamata & black/green, etc. we do Amazon, so we should be able to get any type . . .

one 'classical' approach is a quark based filling, not layered, but rolled up like typical fruit strudel. around here finding the quark would be the major problem - many substitutes, but none are quite like quark.... there's several kabillion 'flavorings' for the filling - it's basically what you like / remember.

Both salted and unsalted butters are available . . . both are available pretty much anywhere. it's a question of what is put on the table, not what's available.

table butter in Germany ( other European.?? - Nordic countries for sure....) is always unsalted. having traveled overseas with many work colleagues, they were almost always surprised/pleased at the taste of the butter served in 'Continental (hotel) breakfasts' - having been USA raised on salted butter. that said, there a bit more to it. broadly generalizing, European butters have more fat, less water than USDA Grade AA. rather a lot / most of cows are free pasture during temperate months - their diet does impact the flavor of the cream and hence the butter. debate and arguments on the topic abound. I used to buy imported brands for special occasions - but have repeatedly experienced off flavors / lack of freshness / spoiled(?) products - so now for special occasions I fire up the stand mixer and make my own butter.... which is definitely known to be fresh.... two recent revelations/realizations..... Weis Market store brand eggs are not USDA graded, Giant/Ahold brand butters are not USDA AA graded.... assumptions can be untasty....

"This odd name used to describe these British sausages actually dates back to the early 20th century, during the time of World War I. Sausages were seen as a popular dish for the British working class, however, after the outbreak of the war, meat was in seriously short supply. In order to continue production and to get by on what meat they did have, cheap fillers and a high amount of water were used in the sausages which caused them to pop and explode rather violently in the cooking pan, giving them the name “bangers.”" https://www.noblehops.com/a-brief-history-on-a-pub-favorite-bangers-mash/

recipe write ups with "OMG" quantities / procedures / steps . . . . I simply disregard / toss / click-on-by. if it doesn't sound right, it probably isn't right. to wit - did a Thomas Keller lemon marinated/soaked chicken. a marinade of five lemons set my spider senses off . . and I was right.... it was inedible.

the replacement of editors with spell check and auto-correct is not working out well.

"PA is slowly allowing wine shipments. Who can and who cannot is mysterious." PA law allows direct ship to consumer, but requires the shipper aka winery - to register/get a license from PA. so now it's legal, but controlled to the point it does not much happen. not all that many wineries have chosen to put up with the paperwork and expense of getting a direct ship licenses for 49 states "not their own"

oh, pots can be overheated....

@curls - York PA - about two hrs north of upper DC - they do offer iced bagged....

".....the labels are wrong! " I've done enough fishing to recognize when the label does not match the fish. this is a flounder. if one does not consider this to possibly be a flounder, they should avoid eating fish.

my experience: Calphalon is vastly (self) over rated / performing. I quit the hype after two pots - fry pan and sauce pan.....