Clever idea. (Cue the "I've been doing this for years" replies...)

Sure they are. They come from cows.

True. They keep a -lot- longer refrigerated and are fresher, but if you're using them in a week or so, they will be OK at room temp.

For marking things in the freezer, use blue painter's masking tape and a Sharpie. The blue tape sticks at all temperatures but easily peels off without residue.

Not just the core — the enzyme is in the whole pineapple, I believe. And in other fruits, notably the papaya which contains papain, the active ingredient in Adolph's Meat Tenderizer.

From what I have read, any current CPU and any non-cheepo machine will be fine. Most important are three things: RAM, RAM, and more RAM.

I use a boning knife. The thin blade is designed for cuts that curve around bone, under skin — same dynamics work well for the curved outside of a pineapple.

The chemical that does that is an enzyme that breaks down proteins — a meat tenderizer. So your tongue was being partially digested!

Nothing to add, you nailed it. If it's not ripe when they picked it, nothing you can do.

VOTE: [weatherspark.com] It's an information lover's paradise. I almost don't care if it's accurate. (Almost).

Yes, Ben Zvan is correct — the short time guarantees no issue. The general rule is no more than two hours in the "danger zone" of 40-140°F. A 10- or 20-minute thaw means you're well within safe margin, even for ground meats.

+1 on monoprice. I agree — usually faster and prices are nearly as good.

Check your warranty. Kershaw will sharpen their Shun knives for free. Ship the knife to them and a week or two later, it's back, factory fresh! I don't know if other manufacturers do that.

I use this for many herbs and vegetables. Parsley, cilantro. Works really well for asparagus.

I have it and if I remember right, it's not tied to the music player — works with anything.

I'm using Chrome on Mac. If I follow the link to YouTube, it all works fine but embedded video has no controls. LH Videos used to work as expected — something changed.

Right, that's why I said "screwing or benefiting" — it's a point of view.

A better question is the ethics of: "...he would not do this at local stores where he values their other benefits ... but has no problem telling customers at major corporate chains where to find deals."

LH, you changed how you embed the videos so I can't fast forward. And could not have picked a worse video to do this as he goes on and on about how fast this is. I could grow a pomegranate in the time he took to explain it.

I use Diamond Crystal Kosher everywhere. I have tried fancy salts but very few taste any different. Blind taste tests my Martha Stewart and Cook's Illustrated found the same. Table salt is much cheaper so you can use that to save a little $ but I find it easier to use just one kind.