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rustwood

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  1. Crazy Good e-Book Bargains

    Thank you! I had just added that to my wish list a few week ago.
  2. For frozen gin and tonics, I am very happy with Kirkland London Dry Gin (1.75L for under $20). In Delaware, I'd say Total Wine's selection is at least 10X larger for both beer and wine, perhaps not as much for spirits.
  3. Thrift Store Ethics

    I totally agree and believe the discount is intended as a perk to encourage people to volunteer. Just to clarify about the pricing - I believe their target is 1/2 of the estimated resale value, not the retail value. The prices end up being quite low, although as you said, they are often higher for things that are more valuable and/or in demand.
  4. Thrift Store Ethics

    If you don't like thrift shop workers getting first dibs, then you are going to hate this: A friend volunteers at a thrift store where the policy is that the volunteers get 50% off of everything - so first dibs and a discount. They won't let her pay full price so, to her credit, she doubles the price when she sees something she wants. Unfortunately that is not a common practice and other volunteers take full advantage. With that said, some of the volunteers are not especially well off themselves. Also, their goal is to price things at about half of the actual value. I believe the idea is to provide affordable goods for those in need, but they are well aware that many of their regular buyers sell on Ebay. As in many instances, perhaps their is no way to adequately serve those who are in need and simultaneously prevent people from gaming the system.
  5. DARTO pans

    I used to have similar opinions about the pricing of hand-made iron work. After taking a couple of blacksmithing classes and making a few things, I now have a much greater appreciation for the amount of work that goes into producing something like this - dirty, hot, physically exhausting work. Still, I personally don't put a high enough value on the aesthetics to justify buying one - I'd rather own 3+ Darto pans.
  6. I am reading this now and so far it is a great read. I am particularly taken by a passage describing some of the "other" parts of the pig that might be employed in making scrapple: "...other parts of the pig were also frequently employed. They included the feet, ears, tail, and snout; although separately each of these items was considered a worthy subject for specialized recipes. The feet could be used for making souse, the ears could be cut into strips and cooked like pasta, and the snouts could be pickled." It really doesn't sound appealing to me, yet I still find myself fascinated by the idea of pig ear pasta.
  7. Kitchenaid Stand Mixers

    FWIW, I also have had the same AEG mixer for ~20 years now and love it. It was used at least weekly for many years yet it shows no signs of wear. I don't use as often now, but it is still going strong - I just made some pizza dough with it on Friday. Also, last year I was in the right place at the right time and could have purchased one new in the box at a deep discount. I passed because I decided it is extremely unlikely that I will ever need to replace the one I have (I was tempted to buy it and resell it, but I didn't).
  8. I am sure it varies from brand to brand, but according to the Glad FAQ: Do Glad® products contain BPA or phthalates? No. All Glad food protection products do not contain any phthalates or polycarbonate, nor is Bisphenol A (BPA) used as a raw material in their production. With that said, it also says to leave 1" between the food and the plastic in the microwave. While ribs in a smoker are going to be a uniform temperature, I am sure that is not the case in a microwave. I've had plastic sag onto meat and melt into it - not good.
  9. I don't know the actual answer, but I can tell you that when cooking ribs, after a couple of hours in the smoker is not uncommon for people to wrap them in plastic wrap (and then foil) before putting them back in smoker that is set to at least 225 or 250. This includes competition teams who are very unlikely to do anything that might reduce their chances of winning.
  10. Thanksgiving, The Day After: Leftovers!

    @Katie Meadow's Turkey pot pies inspired me to make turkey calzone tonight. A little gravy, shredded 20 hr sous vide turkey legs, and a few random leftover cheese cubes turned into a surprisingly tasty treat. My original craving/motivation was for pepperoni (which I also made), but I stuck with the turkey. I should have tried this while I still had other leftovers in the fridge. Of course it is hard to go too far wrong with hot turkey and good gravy in fresh baked dough.
  11. Thanksgiving, The Day After: Leftovers!

    I'll be working on leftovers for quite a while as I cooked 42 lbs of turkey last week - for 8 meat eating family members. I had planned 1 bone-in breast (lightly smoked) and 1 whole (legs and boneless breast cooked sous vide) as my family expects to leave with leftovers. The last turkey was due to my inability to resist the $10 off special at Costco on Friday. I split it into a bone-in breast (heavily smoked) and legs (20 hour sous vide - came out great). I completely processed all 3 carcasses for stock, gravy and dog treats (using carefully picked meat bits from the cooked down carcasses). I did the first carcass on Wed in a big pot and then made gravy with some of the stock, neck, wings and giblets. I did the other two carcasses in a slow cooker. It was easy - except that I had to break up the carcasses into small pieces to fit it all in. It went into the pot on low before bed and in the morning I had beautiful broth. Due to space constraints, the only veggie was a single onion. I will just keep that in mind when I use it though. I imagine it would be even easier to do a single carcass in a slow cooker. As for leftover meat getting dry, I usually don't have issues with dark meat and it is less of an issue when white meat has been cooked sous vide. Still, I tend to use leftover turkey in wet or very moist applications. I'll be making soup today. Enchiladas can be made with enough sauce to keep the turkey from drying out - right?
  12. Thanksgiving Side Dishes

    Now that the day is upon us (for those of us in the USA), how many and what sides are you actually serving today? I got to wondering after Sam Sifton from the NYT mentioned that he is making 4 sides for a dinner for 30 - including lobster mac and cheese. We added one extra, but a couple of them are quick/easy to make and we roasted the sweet potatoes and apples last night - along with some other prep work: Roasted Sweet Potatoes and Apples Crispy Brussels Sprouts Hash Roasted Cauliflower w/ Romesco Sauce Mashed Potatoes Copes Corn Of course also turkey, stuffing/dressing, gravy, rolls, cranberry sauce, and desserts. I am feeling good about the plan for today, but I may feel differently in about 8 hours. Nothing is all that difficult to make, but the last half hour or so always seems to be a mad dash. I am sure no one will go hungry, so hopefully I will be able to keep calm and enjoy myself today. I admire those of you who have truly mastered that particular skill. Happy Thanksgiving!
  13. Homemade Sorta-Kinda Scrapple??

    @Tri2Cook, I had been planning to make some goetta anyway so I had started it shortly after I posted. I guess great minds think alike You inspired me to throw some Aleppo pepper in the pot just now though. I am doing it in a slow cooker and will be adding some cornmeal a half hour before it finishes cooking.
  14. Homemade Sorta-Kinda Scrapple??

    Thanks for the William Woys Weaver reference. That may turn out to be a bit of a rabbit hole for me. I see he also has a book entitled "Country Scrapple: An American Tradition", as well as many others. Google books appears to have the full text of Thirty-five Receipts from "The Larder Invaded" - including a recipe for scrapple that looks very doable. FWIW, although I grew up as a "native" scrapple eater (with a fondness for pon haus - a related breakfast food from mostly south-central PA and western MD), I recently discovered goetta (rhymes with feta). Goetta is another variety of fried breakfast loaf that is very popular in Cincinnati. It contains both ground beef and pork, but the main feature is that it uses pin oats (steel cut oats) as the grain. I found a number of recipes but have only tried one so far. I enjoyed it, although it seemed a little too crumbly. Some of the recipes I found call for adding cornmeal to help bind it. That seems like a good idea and might also make it a bit more scrapple-like (which is a good thing, at least for some of us). The recipes I saw vary quite a bit in terms of seasonings, but I went with one that was mostly just sage because that is my preference for scrapple and pon haus.
  15. Thanksgiving Side Dishes

    Here are a couple of things we have added in recent years: Crispy Brussels Sprouts Hash Roasted Sweet Potatoes and Apples We like them both, but even though the latter makes a big bowl that serves 10, it goes fast on our table.
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