I remember Ming's when it was on El Camino, in an area with no sidewalks, in the early 60's.

I live in California (SF Bay Area), our herring season is ~Dec - Feb.

Google: Bonnies Buffalo Chicken Wing Dip

No Beans.

Lockeford Smokehouse, Lockeford

Corralitos Market, Corralitos

Swengils, Jackson

I don't remember the name, but there is a vendor at the Ferry Building Marketplace

I have seen them caught on fishing trips. They get snagged on a hook, accidentally.

Someone always thinks they are faster or doesn't believe it will hurt gets hit.

I have managed to get tomato sauce on the ceiling.

Perhaps the IL had the same experience.

Yes, you are correct, ice box, not fridge. I do this when "off the grid".

I have done it, leave ~2 inches of head space, put down a layer of foil. I don't use a match, but instead light a small piece of wax paper, maybe ~2" square, then twisted.

I learned this in the early 80's, have occasionally used it to prevent mold. There is a partial container of commercial tomato salsa in the fridge now that has been "preserved" using this method. For acid items, I put wax paper under the foil.

Prime is a USDA grade of beef.

My method of rinsing. Put rice in a large bowl (~2-3 qt), add water to almost cover, using fingers of right hand, swirl the rice in the water for 15-20 seconds, or swirl ~20-30 times, change water repeat, change water repeat. After the third time the water is clear, if the water wasn't clear, I would increase the number of swirls. I would guess that I use a quart of water to wash 2 cups of rice.

FWIW, my brother does not rinse (my family calls it "washing"), my father does.

edit: in the olden days, rice used to come in cloth bags, the bags were labeled: "contains talc" or something similar, I don't see the on the bags of rice I buy now. Looking at a bag of rice, there are no instructions to wash/rinse, and the ingredients are: milled rice, no mention of talc.

Teriyaki.

SF Bay Area, I used to purchase plastics tub of miso, all of my local Asian markets carried it, went to a new upscale Japanese market, they carried many more varieties than my usual tub. I asked a clerk for a recommendation, he recommended a $12 brand vs the $3 brand I used to buy.

My uses are soup, salad dressings, fish seasonings . I noticed a difference, mild vs sharp for a year or so. I think miso changes as it ages, I think I can adjust things to my taste.

The expensive brand was mild compared to the inexpensive brand.

Maxim on De Anza, close to 85

Imahara on Stevens Creek

Han Kook on Lawrence

A dry sake recommendation, Karatamba.

Sub for "raw egg" ?

Replace with mayonnaise, start w/ about 1T mayo per yolk.

I think it was at Candlestick in the late 80's, chili in a bread bowl may have been first, mid 80's.

Cabbage slaw is common, I like sautéed kale or spinach, carmalized onions

If you are happy with the taste but want a thicker sauce, bring to boil, reduce to simmer, add a mixture of cornstarch and water.

Making chicken teriyaki on the weber, I often boil the used teriyaki marinade until it coats a spoon and use it as a glaze.

I have seen servers "taste", I thought it was to "ID" the drink.

When I was young brining/salting/pickling things with my parents, aunts, uncles, grandmothers I was told to use non-iodized salt, the iodine made things taste bitter. When I started to make those foods by myself, I used iodized salt. Either iodized salt doesn't affect the taste , or I was able to compensate.

Sometimes I detect a slightly sour with dry hay overtones aroma, vs the rich "chickeny" scent of chicken soup.

It may be a moat or a ridge, it is to prevent the pan from warping or twisting.

If you want a flat roasting pan, they are available; they are thicker, heavier, and are more expensive.

Ocean Palace in San Jose opened in the late 70's. I first went there in 1982 and was told they had been open for 5 years. They were featured in the SJ newspaper in the mid-80's, at the time they also owned a diner in the Los Gatos area and another Chinese restaurant in SJ. Ownership changed in the 90s.

Chef Chu's in Los Altos was serving "Hong Kong inspired" dishes in the mid-70s.

The jarred spaghetti kind of sauce is often sweet, that will throw off the taste. Jarred salsa would be better, but don't double up on the spice, e.g., salsa has chili, your recipe includes chili.

Don't add water, use the salsa and back fill (qs) with chicken stock to have enough liquid for your venison.

I keep an ice chest in my vehicle for extended and hot weather shopping. In hot weather, I will also use "blue ice" and/or ice in "recycled" water bottles.

I don't know which version of the WF bag you have. Years ago, WF was using a foil lined bag. Based on my experience foil bags do not work as well as insulated bags, and even insulated bags require ice. My insulated bags were designed for transporting whole fish. The bag has ~1" of insulation on each side and is covered with vinyl.

If you want to keep you food cold, use ice.

I don't know about fruit bars, but in the 70's, a neighbor used to make fruit leather.

Google fruit leather.

Bone notch: I used it when making lillipop chicken. Take a chicken wing, remove largest part; looks like a small drumstick. Hold chicken part at the top (small end) scrape flesh down off of the bone towards the bottom (large end). I have seen it used to crack nut shells.

I use aluminum foil as an oven liner, both regular and heavy duty foil, and disposable foil pans designed (made large and flat) for oven liners and have not had any sticking problems. I am doing this in both electric and gas ovens.

I am guessing that "food" got between the oven and foil and cooked/polymerized/burnt and this is acting as an adhesive.

I was thinking about something mechanical: scraping off the foil......oven is probably enamel over steel, what type of brush or 3M sponge product would remove the foil without scratching the enamel......Then I read NVJims suggestion, and I agree with him.

I would first research (read the manual) regarding cleaning the oven, e.g. some ovens have a self cleaning cycle, others require cleanser and elbow grease. If your oven can use oven cleanser, try that. A putty knife might come in handy.

Based on the size; I think you have boneless pork loin, not pork tenderloin. Different parts of the pig.

Indirect, over a foil pan (not in the foil pan) with some liquid (water, wine, combo), 350-375 until ~140 (turn and check temp ~30 min), remove, tent, and let rest. Taste the liquid in the pan, it may be useable in a sauce.

If you want to cook it in the pan, direct heat to brown all sides, then add some root veggies, then go indirect.