Laurentius

Allow me to feed your weakness, then. Try these on for size. https://bluskilletironware.com/shop

143F is the low end of kippering, so this appliance is not doing cold smoking.

There seems to be some confusion. The Vollrath entry relates that Vollrath purchased the Lincoln WearEver brand from Lincoln Smallwares in 2009. Whereas WearEver is said to be in ownership of Groupe SEB (also owns All-Clad).

This is my wont as well, but these minipreps are under $50 new. Don't do without...

Very beautiful. Any plans to do a reach-in pig?

Thank you, especially for the interesting link!

My wife actually favors small wings, and will tolerate flats-only. These chisel-y little flats are not for me, especially buying them X pieces for Y dollars. If I'm ordering them 6 or a dozen at a time, they better be big and meaty. I'm also not buying 6 fresh premium chickens just to part out a basket of wings that will be sauced.

I would like to start buying frozen wings in larger quantity and better size/grade than what's available in grocery stores. I know from ordering wings in restaurants that there must be different grades. Can anyone here recommend a brand and SKU for large or premium grade flats and drums in restaurant supply places? Thanks

Here you go: 6 ounces bacon (approximately 8 slices), diced 6 ounces unsalted butter 2 medium yellow onions, diced 6 stalks celery, sliced ¼ tsp minced garlic White, black or cayenne pepper to taste 2 tsp marjoram 2 Tbsp chopped fresh basil 2 tsp dried Italian seasoning 1 tsp thyme 4 bay leaves 2/3 cup flour ½ pound new potatoes, peeled and diced 8 cups heavy cream 1 cup Half-n-half 2 ½ cups clam juice 3 cups chopped clams 4 ounces clam base ½ tsp dill ¼ cup fresh parsley, chopped Salt to taste 1) In a large Dutch oven or stockpot, render bacon over medium-low heat until transparent. 2) Add butter, onions, celery, garlic, pepper, marjoram, basil, Italian seasoning, thyme and bay leaves to the bacon and fat. Mix well and cook over medium-low heat until onions and celery are tender. 3) Add flour and cook mix over low heat for 4-5 minutes, stirring constantly. 4) Meanwhile, steam the potatoes and let cool. Set aside. 5) Add to the mix the cream, Half-n-half, clam juice and clam base. Raise heat, and heat to just below boiling. 6) Add to the mix the diced potatoes and chopped clams. Bring to a boil slowly, being careful to stir to avoid scorching. Boil gently for 2-3 minutes, and remove from the heat. 7) Stir in the dill and parsley and serve. Salt to taste. Oyster crackers and a float of freshly ground black pepper are optional. Makes 5-6 quarts of chowder Note 1: As written above, one large 51-ounce can of clams with their juice (Costco) contains the perfect amount of both for a double batch. Also, since both the bacon and the clam base are quite salty already, I prefer to use unsalted butter and rarely add additional salt. Note 2: For aesthetic reasons, you may want to wait to add the basil until just before serving. It tastes better as written, but the leaves may turn black/dark. BTW, the brand of chopped clams at Costco is "Sea Watch"

Sure. I'll dig it out.

This is sensible. I feel the same way, and my back yard IS a clam bed. Insisting on live, fresh clams for everything is like insisting on grinding one's hamburger from the best possible fresh beef cuts. I find the 51 oz cans of ground clams Costco carries to be very good. It helps that they're portioned just perfectly (both meat and nectar) for my go-to chowder recipe. I forget the brand.

Oh, you can clean and polish it to a mirror finish if you want--just like copper cookware. But depending on where you live, and how often you use it, you may be spending a lot of time... For a fast, slightly brushed look, a quick scrub with Barkeeper's Friend might please you.

Great, please post about how well it works for you. You probably already know this, but these will quickly become scuffed, stained and patinated to a deep gold-brown. Nothing really to be done about that. Enjoy.

I think what you're talking about about is extending a few feet at most--from counter outlet to a point up or down the counter. And for truly small appliances, e.g., 1500W. So the amperage draw shouldn't be a big issue. Still, I would favor buying the flat "appliance" cords (usually grey) that are sold for large-r appliances, e.g., refrigerators, ACs and countertop ovens. One thing to consider is a heavy-duty power strip IF you're compliant with only powering one appliance at a time. I have such a 4-foot strip with 8 spaced outlets that I use on my shop bench. It's screwed to the wall for security. So many of these short cord issues are because the makers think their buyers are going to get something wet and cause injury or casualty.

If true, these would not be fresh eggs. Fresh would have transpired their water through their shells, leaving only dry residue inside. And fresh would have spoiled long before that. Perhaps the story is about eggs that were alkalized and sealed in clay or ash, the so-called Century Eggs. That might be possible.