I owned a Good Humor truck for a few years. This has to be the hardest service a vehicle could possibly see: stop sign to stop sign, 8-10 hours a day, 7 days a week, in mid summer heat. My truck was a ‘71 Ford P350 with a 300 straight 6 and the C4 automatic, and it had well over 100,000 miles when I bought it in ‘82.…

The blade pops out with a button for washing. And the latest electric can openers don’t cut the lid, but somehow pry it off the bottom, which I still have trouble understanding but love that there are no sharp edges. 

Huh. I thought that a flat bottom whisk was going to be listed. Mine is invaluable for making roux.

My BGE thermo tracks with Thermoworks and also with BBQ Guru. It just takes a while for everything to even out. 

I had the BGE first, since 2010, and added the Kettle in 2016, reasoning that if I wanted to do, say, ribs and grilled chicken, I’d need two cookers.

All in on this with you, especially for the Weber Kettle. You need to know the temp where the food is cooking, not at the top of the dome! 

Gallows humor. I live in NEPA, where some people can turn on their tap and light a match to it. We are definitely in trouble. 

I guess the good news is that more than half of it is not?

The other day we had Dominos for the first time in probably 20 years. It was the thin crust, and it was actually a decent pizza. I was pleasantly surprised.

I’m halfway through this book, Jamie has just arrived in Massachusetts. It’s odd. I enjoy it. 

Most drivers didn’t stock them. Each truck was independently owned, and the drivers bought the product at a distributor. When it’s your money, and space is limited, you get what is going to sell. If you had a jump truck (pickup based), there was no room for Toasted Almond. If you had an Econline van, you would stock a…

Going back quite a few years, I used to own a Good Humor truck. Even back in the 80s Toasted Almond Bars were DOA. The people that loved them, loved them. But I would go at least a week between boxes of Toasted Almond compared to a couple-three boxes per day of Eclair and Shortcake each. The other product I kept…

I grow both in my garden. To me, they are virtually indistinguishable by taste. Curly leaf might be a little stronger. If you’re mincing it up for a soup or stew, you can use either one, IMO.

What is strange for me is that I used to hate it, and think it tasted like soap. But now I love it! I plant it in the herb garden so I don’t have to buy the big bunches. By trimming it judiciously I usually get half a season before it bolts. I planted this years crop about 5 weeks ago and so far it’s just leaves and…

Just make slightly smaller burgers. Go 5 to a pound instead of 4. Or, just eat a little less meat.

Spiral cut them clockwise, then turn around and spiral cut them counterclockwise. Double the fun on one hot dog!

Yes! That is my #1 Instant Pot meal, and it comes out perfect every single time. There is nothing like deciding at 4PM that you want braised short ribs, and, starting with going to the store, having short ribs on the table at 6:30.

I still use all three: Dutch oven, crockpot, and Instant Pot. Interestingly, the same dish made with each comes out a little bit different. I’d give the nod to Dutch oven, then Instant Pot, then crockpot. But my reason for choosing one or another is process related rather than results related. Crockpot is if I need to…

I’ve never heard of tatsoi! Daikon and celeriac are in our grocery (Wegman’s), but are uncommon enough that I would have to look up things to use them in; I’ve used celeriac once, but I don’t remember in what. Soup or stew maybe? It was pretty easy to use. I do remember that everyone liked it; or, more accurately, no…

That is one of the few kitchen devices I’ve used that has done exactly what I wanted it to do, every single time. I don’t use it very often, maybe only a few times a year; but I can decide I want braised short ribs at 4 in the afternoon, and have those short ribs on the table by 6.