SLB

Darto is offering 20% off of everything, starting today. The exact announcement begins: 20% discount on all our products, before possible changes. Starting today, August 12, at 12:00 PM (GMT-3), Argentina time. The details: What are these changes about? Due to the context that we are currently going through regarding global trade, we could have to make some changes in the short term. We are currently working to continue offering the best possible price and shipping service. In consequence, we are offering a 20% discount on the regular prices of all our catalogue, including our 2025 Red Dot Award-winning Juicer. Is everything first quality? This sale includes both first-quality and factory seconds. Most of them will be first quality (around 95%). Factory seconds may have minor cosmetic scratches but are 100% functional. What if I get a factory second product and I do not like it? Are these used or returned items? We do not offer refunds or returns. All items sold are brand new, including factory seconds. This is my first time buying. I have seen comments about an oil coating on the product and that it feels sticky. Our products are washed and then coated with linseed oil to prevent rust during storage. This oil is safe for consumption but may turn brown over time. We recommend removing the oil with hot water and detergent before cooking or applying additional seasoning. Is the Keychain available to add to my order? Our beloved Keychain is still out of stock and will not be available in this sale. We hope to have it back soon. When will I receive my order if I buy it in this sale? Do I have to wait for a couple of months like the pre-sales from previous years? Shipments are scheduled for delivery starting August 18th. We currently have the items already manufactured, it will only take a couple of days to prepare the packages and print the shipping labels to start with the deliveries. Will you notify me before my package is sent? Yes, we will send you a notification email with your DHL Express tracking number once your order is ready to leave our store. How long will the sale last? This sale ends when the stock of 200 units per model is sold out. Where do I buy the products? Only through our international website: https://www.dartointernational.com/ How many products can I buy? You can order as many products as you want. How much does shipping cost, and what about import fees? Shipping has a flat rate of USD 20 for orders of 1 item and USD 15 for 2 items or more, regardless of the model or destination. This flat rate includes import taxes for countries where they apply them, so you won't incur any additional fees (DHL charges them directly to us). Do you ship to remote areas or countries that are far away from Argentina? Yes. We have already shipped to 95 countries and territories, including remote locations. We always aim to go even further! We ship only through DHL Express, with delivery times between 5-7 business days once the package is handed over to them. Here are the 95 countries and territories we have currently shipped to: United States - Canada - England - Ireland - Norway - Sweden - Denmark Netherlands - Germany - Italy - France - Spain - Slovenia - Dubai - South Korea - Japan - Vietnam - Hong Kong - Philippines - Singapore - Australia New Zealand - Argentina - Uruguay - Brazil - Mexico - Paraguay - Lithuania Ecuador - Belgium - Austria - Romania - Israel - Greece - Taiwan - Malaysia Costa Rica - Finland - India - Thailand - Aruba - Russia - Saudi Arabia Switzerland - Morocco - Belarus - Jamaica - Czech Republic - Estonia Poland - Hungary - Chile - Puerto Rico - Scotland - Montenegro - Colombia Luxembourg - Turkey - Panama - Malta - China - Cyprus - Iceland - Bulgaria South Africa - Greenland - Croatia - Serbia - Madagascar - Peru - Slovakia Brunei - Guatemala - Indonesia - Guam - US Virgin Islands - Portugal Bolivia - Ghana - Latvia - Albania - Georgia - Kazakhstan - Kosovo Venezuela - Bahrain - Ukraine - Bermuda - Lebanon - Bosnia and Herzegovina - Cambodia - Angola - Bahamas - Kuwait - Qatar Which countries are included in this sale? This sale is available for all destinations except Argentina.

That lima bean photo has me inspired, I think that bean is on deck for cooking. Thanks!

I made the "Healthy Soup" yesterday, p 434. It was horrid! I should've known something was up with the "healthy"; but the real flag was the 2t salt, for 3 quarts of liquid, 3 lbs of chicken; and a pound of green vegetable (I used bok choy). Don't get me wrong, I'm gonna be able to eat it. But tricked out with copious olive oil (or, let's keep it real: bacon grease); cheese; and A WHOLE LOT MORE SALT.

I loveLoveLOVE Marsh Hen Mill's grits, all of the varieties. And I get that instant grits are genuinely inferior. But when camping you just can't cook stuff for that long -- even if you had the time, you don't usually want to commit the fuel that is necessary to simmer something slowly. That's why people usually eat instant oatmeal; I was trying to switch out for grits because I like them better and corn has a little protein in it. It sounds like I'm stuck with Quaker for this scenario.

In this Year of Our Lord 2025 -- are there still no exceptional instant grits??? Should I make and dehydrate my own GoodGrits? Asking for those of us who eat in the backcountry, and want grits every day instead of oatmeal . . . .

To report back on my corned eye-of-round -- I braised it at something like 200 degrees in the oven overnight over potatoes. Which is, I guess, a kinda-sorta SV. I don't remember what the braising liquid was, but I think it was leftover turkey broth that my neighbor gave me from last Christmas. It came out very tender and tasty, and made for good sandwiches as @rotuts promised; and even better hash, tricked out with frozen roasted hatch chilis. That said, I don't love the sweetness of the Ruhlman brine recipe, and made a note of this in the e-file. And I might not like Penzey's pickling spice either, too much of *something*. Maybe allspice? Anyway. It was good enough. But I'm going to have to play around next year.

@TdeV sorry to have been unclear. I mean that the EYB universe includes several online recipe sources, which apparently have been been indexed. If you include them in your personal library, your searches will produce results from those sites as well as your designated books and magazines. For example, my library includes 7 "blogs", like Smitten Kitchen, Food52, etc.

You can include preferred websites and blogs in your EYB library, as long as they are independently within their indexed base.

Costco Harlem (NY, USA): 5 dozen in two flats, $22.49. Not organic, obviously.

I hated milk as a child and since school dictated the boundary of how long I could be made to sit at the table, the unfinished cup was placed in the fridge only to be put in front of me at breakfast the next morning. This was before ultra-pasteurized, I believe, and after a couple-three days, things started to smell and my brothers joined forces WITH OUR MOTHER to get me to drink it to relieve everyone the foul. You see why I live far away from home? Anyway. I also hate water chestnuts. I will not eat them at all, I behave like a child and pick them out and make a pile on the plate, even in nice restaurants. It would very much shame my aforementioned mother.

I irrationally dislike shrimp. I mean, I like shrimp, sort of. But I am afraid of them. Almost 30 years ago, I had a negative response to a shrimp in a pasta dish at a restaurant called Carrabbas, which was a promising new option in Montgomery, Alabama. The revolt was immediate, which is to say it wasn't even all that disgusting! But since then, any shrimp that has been cooked to any texture other than exactly perfect is gag-inducing. Which is unfortunate, because shrimp dishes can be quite good, and also shrimp is comparatively cheap. I've never eaten at a Carrabbas again, either. The other food I can't stand, a feeling that I think is genuinely rational unlike my shrimp aversion, is jelly donuts. I don't get it at ALL! I can work with a lemon curd donut, but even then I usually discard 2/3 of the lemon curd. But cold jelly by the gob? Sweet surrounded by sweet sprinkled with more sweet? And at least here in the United States -- they are GIANT-size!! Are there grownups out here who can really eat such a thing?

Chile'. I am in the "LITE" version of the club, which was on offer for, like 90 seconds, a few years ago. And it's still more carbs than I really need. Yes, @Laurentius, the fiber helps. But only so much. It turns out that "healthy" is a spectrum, not a binary. **Especially if your carb load includes [non-negotiable] wine.

Oh, I know about bluskillet beauty. They lost me with that lottery, though. I can't put myself through that, month in and month out.

The strawberries are done this way, up through Step 4 on the actual recipe: https://foodinjars.com/recipe/urban-preserving-small-batch-strawberry-vanilla-jam/ I put them in the pan, slowly melt the sugar, and cook until the strawberries are soft. Then drain, sometimes for days. Then into the dehydrator. The leftover syrup is great in cocktails. Also? I have been known to leave it in the fridge for a year and then use it again to simmer/candy the new strawberries. Possibly this is gross.

Two comments, one question: In an adaptation from a recipe from "Food in Jars" lady, I preserve strawberries as follows: a slight candy in a heavy sugar syrup with vanilla, drain thoroughly, then dehydrate. It goes in my homemade trail mix, but is generally divine anywhere you might want a dried fruit. @Smithy, I'm nervous about that dangling tag on the venetian blind behind the stove! Are your darling's beloved camp skillets cast iron, or some other material? I've decided that I'm in car camping way more than I was ten years ago. And if I hadn't mentioned it, I'm REALLY into that griddle that you showed here some time back, it goes on top of a regular kettle grill or a fire pit. Alas, I have no use for one, but it was so beautiful I keep wanting to give it as a gift to friends with actual houses. This has nothing to do with the skillets, I'm just sayin'. Maybe I just really want an outdoor kitchen . . . Meanwhile, over thisaway I'm making your darling's superburgers this week. They seem exactly perfect, especially since I have so much sausage in the freezer right now. I'll raise a glass to this life you've lived, with gratitude for what I've gotten to learn about myself from seeing it here.