Spork

A ground venison sandwich and fries.

Mixed greens, lightly broiled miso salmon, a slice of Forkish overnight white, and some spiced/herbed oil.

I would conjecture that the integration is for the less schooled and short of time. Come home on a week night and drop the protein in the bath and a casserole in the oven. Let the machine/machines decide when the table needs to be set. Frozen casserole and fresh counter protein? Vice versa? A frozen soup and a grilled cheese? I could write some of the algorithms, pour the vino early. In an industrial setting, bath A13 paired with oven B12 could be benificial. Imagine the timing possibilities of pairs and groups with banks.

Shirred eggs, toast, and moo juice.

Maybe, maybe not. The Corning was only NaCl. No curing salt, no sugar, no spices. Is it, or ain't it?

Yes

How is the USDA gonna list the micro profile? Today, or months away?

Is their any other recommended reading, to accompany your book, that you would suggest? I have long had Audubon books associated with my area. Authors such as Brill pepper the library. Any other explicit recommendations? Your book, as well as Meathead's, have been on my Christmas list for a few months.

An open face sandwich. A toasted slice of Italian topped with Swiss, corned beef, banana pepper, and gravy. Fried zucchini.

I live in an area with incredible amounts of forage. I am adept at harvesting fauna, flora not so much. I am embarrassed to say that I might, just might, could ward off scurvy if the circumstances dictated. I need the kick in the pants that I'm sure this book will offer.

A New England corn, Martha likes it kilt, and kilt again. Warmed over at 170 F, as I said, kilt and kilt again. A loaded potato. Collard and mustard greens wilted with onion, garlic, and radish. Vinegar to finish. Plenty of of sammich meat to come.

The tail end of a venison loin, bathed at 131 and flashed in butter. Onion, garlic and spinach wilt with spaghetti turned in. Tomato and cucumber.

Strawberry, tomato, onion, white wine, garlic, basil and tarragon. It's an MC at Home recipe, so I'll leave the explicits out. I think cukes are great deep fried, I've eat them since I was a tot. Peel, slice, press in a towel. Salt, fridge for an hour, then press with a towel. Roll in cornmeal, and give them a 375 degree bath. Creamy ranch to finish.

Dinner was piece meal last night, operator error induced. Polenta with strawberry marinara loosely based on the MC version. Deep fried cucumber. And deep fried cod.

Century eggs using the MC recipe.

As a n00b here, I cannot begin to tell you how excited I am about this thread. I did research, and lurked a considerable amount of time, before I joined this forum. But, I do realize I only scratched the surface. I only browsed the posts, did not follow any links. But, I assure all that I will follow and read each and every link. Thank you all, from an interested n00b.

Pe-cooked salmon, shrimp, and crab. Mixed with scallion, kimchi, and miso then left in the fridge for an hour. A layer of spinach on a wrap, the seafood mixture spread on top of that. Rolled and dropped in the deep fryer. Gooey and crispy.

Are you sure about that?

First, you must show your skill in cooking cat.

Dessert.

s Thrice cooked/fried eggs/bacon. Took the grandkids fishin', and I had some leftovers. They/we got salsa. Me, now, I get kimchi.

Rutabaga, sour cream and bacon.

You confine your thoughts to the Northern Hemisphere.

Don't know where they got it from, but: Real pepper. Nanny would have used hot banana. I use habanero. Milk and cream are two different things. http://www.chowhound.com/pictures/fall-soup-recipes/smoked-paprika-rutabaga-bisque

I've been on the road. I come home to rutabaga, cornbread, and soup beans, I browned the yard bird, and added onion and pepper vinegar to the beans. Butter to the bread, of course.