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A long standing conumdrum. Home made sandwiches vs. eating out of dumpsters? When trying to donate birthday cake kits to our local food bank, I reached out to two local ones with the question; "can I repckage bulk sprinkles into baggies?" One said yes, one said no.

In the past I tried using the IP for rice and followed directions from various sites on the internet re time and water proportions. Couldn't get a decent result. This was kind of a long shot before buying a cooker. It's worth experimenting with. IMO. I used less water than the pkg directions.

I appreciate this Shel_B. I've wondered about using my IP for rice since i really only use it for pressure cooking.

They split the difference, here, when it comes to farmer's market vendors. Food doesn't have to be prepared in a commercial kitchen, but you do need to successfully pass a recognized food safety training course.

My farmers' market has many vendors of baked goods with a label affixed stating that the product was made in a home kitchen. That label also says there may be residue of foods which are common allergens (peanuts, flour, soy, etc.) Course I don't know if those home kitchens had a site visit by the Health Department before they were allowed to sell goods at the market.

It is a shame. But hot food has to be kept hot at 56C etc etc. Cooks need Serv-Safe certificates etc.

I thought these had been discontinued. It's great to hear that they're being made again (or still). We have two but the older one is showing its age -- the grind isn't very consistent. We just ordered a new one.

Where did you get this, Yvonne?

Over the last year+, I've been eating white rice more frequently than before, mostly Jasmine, Basmatti, and Mahatma long grain rice. Been cooking in a pot on the stove top and the results have been quite good overall. However, thoughts of a rice cooker have been dancing thru my head. For some reason I searched for.making rice in the Instant Pot and discovered there's a rice setting on my model, and I tried it this afternoon with some fussy Basmatti. I added the rinsed and drained rice to the IP with water, salt, Abit of ghee buttened 'er up and pushed the RICE button, and let the mess rest for 10-11 minutes before venting. The results were about on par with my stove top technique. I'm a happy fellow, a little fine tuning should improve the results.

Me too!

https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5 ETA: Yes, I'd just posted that one on Tuesday, but it's been updated.

Actually, Bamix has 4 cordless machines! https://bamix.us/products/bamix-cordless-plus https://bamix.us/products/bamix-cordless https://bamix.us/products/bamix-cordless-pro https://bamix.us/collections/bamix®-cordless

You'd have to prise my cold dead hands off my Bamix.

@Deephaven, are you in the US? https://bamix.us/ An amazing machine Actually, just search for Bamix on eGullet.

Dukes. All the way. That said, the idea of sending my mother, who is in her late 80’s, stubbornly attached to Hellmans and deeply addicted to mayo, a 4 gallon bucket of extra heavy Hellman’s for Christmas, bring a smile to my face

Made the salad fixins, walked to nearby fresh fried chicken store for a few pieces (better than Popeyes IMO).

Tomatoes with homegrown basil and olive oil Because this got put together for a gathering tonight-

@gfweb this is of course a shame . I do see that there may be health issues involved there should be a way to meet the health standards .

A local church tried this and the Dept of Health shut down the very large program as the prep was not done in certified kitchens

I'm on call for work this Thanksgiving and partner will be hunting that day so a very trimmed down turkey day at our house. One of the local bbq places is offering some of their products for pick up and we are ordering! For sure- ribs for him. Coleslaw. Maybe prime rib for me (or pulled pork). Maybe beans. All things that I can (and do) make but I'm for Zero stressing this year. (This bbq place catered an event we were at a year ago and their food was fantastic. I'm looking forward to not cooking for once!)

Our local fishmonger comes to a nearby farm stand on Tuesdays and Fridays, so we have been getting fish for Tuesday and Wednesday dinners. Tuesday we had broiled sole with lemon and capers over Israeli couscous seasoned with pesto and cherry tomatoes and spinach. The couscous I had on hand had been colored with turmeric, which is why it looks so yellow. It was tasty, but the spinach cooled off almost immediately. It's getting cold enough outside that I am going to have to start heating the plates before dinner... Wednesday was the usual miso salmon. This week we had it in a soup bowl with a mix of traditional noodles and summer squash zoodles, plus miso roasted napa cabbage and a mix of oyster and shiitake mushrooms.

If you mean, not on the pop-top type can that started this conversation, I bet it would. I don’t have the Kitchen Mama can opener but I think it’s a side-cutter. My manual side-cutter can opener works fine on pop-type cans and solves the rim issue.

My first thought was, supply-chain issues.

Roasted a couple of chicken breasts and made gravy and made Moe a hot chicken sandwich with twice fried fries for breakfast early this week. Last night I made our favourite chicken fried rice and served it with Egg Foo Young. Moe had actually requested the Egg Foo Young. He liked the Egg Foo Young so much he is having leftovers for breakfast today.