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At least a few brands were sold that way in Canada too, though I don't recall when I saw one last. It was probably the 90s, because I remember making that kind for my kids.

I found this article on the science of pyrophilous fungi, including morels to be interesting. The Vital Near-Magic of Fire-Eating Fungi

The water was still perfectly clear, right?

I shall never again bring home two more cookbooks from work and perch them precariously on the living room table, augmenting the stack of eleven other heavy library cookbooks which I may or may not be reading. About ninety minutes later as I stepped out of the shower the whole shebang fell over, taking out half a liter of Chinese black vinegar. Amazingly the bottle didn't break.

@Shel_B You brought back a memory. Thank you. In 1964 my mother got a Kenmore gas range with slide-out burners. It had a large oven below the burners section and another oven over the burners. It was great for preparing holiday meals. She used that stove until 2010 when she moved to an assisted living facility. I cooked countless family dinners on that stove in my high school years.

Huh. I grew up calling it "spaghetti sauce", before ever knowing that spaghetti actually referred to the noodles. I was child of immigrants, and even today as a burgeoning crotchety old fart, people feel the need to correct me. Not sure why. Afterall, Hector, a mildly famous chef from the early 20th century, might agree with me? Check out all the spaghetti sauce options in the middle! https://digital.lib.uiowa.edu/islandora/object/ui%3Aszathmary_1732

I shall never again take ice out of the freezer in order to rearrange the space to accommodate an erstwhile container of perfectly clear cubes. Only to find the bag of ice on a cutting board when I got home from work.

I shall never again momentarily remove a container of perfectly square, perfectly clear ice from the freezer only to find the container on the counter in the morning. Actually it was on top of the Ninja CREAMi. But in my kitchen that counts as counter space. And it was the afternoon. On a hot day.

Yeah i tried del Montes tomato sauce. I wasn't impressed. I prefer Hunts.

When you say there is only one coil you mean the entire coil---both parts on both sides of the gap---just always fires up? I realized I had a compatible pan I hadn't tested---a Fissler pressure cooker with a very thick conductive disk base. So I repeated my temperature test with the thermocouples. I set the Freak to 250 F as before and after give it quite a while to settle (on low intensity) I got readings of 260 F at the center, 260 F at 2" off center and 246 F at 4" off center. I waited several minutes more and got 254 F center, 254 F at 2", and 247 F at 4". So that is the most uniform measurement I've seen. I do again have the readings higher than the temperature reported by the Control Freak, which is a bit strange. I wonder if hot air could be staying in the pan and heating the pan top surface. (It's not clear why it wouldn't just rise out of the pan, though.) If I blow into the pan for a moment the measured temperatures drop closer to 250 F. This pan has tall sides.

I'm not sure jarred hot dogs are any stranger than jarred Vienna sausages, which I'm pretty certain have never been to Vienna.

Promised Moe I would make him buttermilk biscuits this morning. Added cheddar cheese to the dough.

In Costa Rica, hot dogs are sold with plastic skins that must be removed before cooking. I don't think there's a gringo here that hasn't thrown a hot dog on the barbie and wound up with melted plastic skin the first time. My friend Lenora couldn't figure out why would they would wrap them in plastic to sell them. I had to explain that they were made that way and that they were just too lazy to take off the skin before they sold them.

Beautiful Donabe. The Mishima decoration looks very Korean. Of course the Japanese pottery industry started with "recruiting" Korean potters...

Elk steak med- rare, sweet potato, creamy garlic mushrooms. (After 3 weeks in a hotel, this hit the spot!)

Saucisses de Francfort are precooked, like American style hot dogs. But they do have skin, a very nice snappy skin.

In Australia they make a distinction between skinless American style hot dogs and other sausages which are usually sold uncooked and invariably have skin. Are French sausages generally uncooked? Two lazy to google but I think there are two different Aldi companies and I'm guessing that the French one is associated with the one that own Trader Joe's.

Maybe they want to make sure that people don't use these weird jarred sausages for a different purpose inadvertently? Also odd to see the Trader Joe's label - they wouldn't dare offer this product in their US stores! Worth noting that in France people usually serve these sausages in baguettes, rather than buns, and with Dijon mustard. And that would be with a saucisse de Francfort, which is of course is different from the American version of a Frankfurter.

Mrs. C pan-fried sablefish for me, and trout for her Stir-fried broccolini and green beans with a sauce of garlic, roasted chile paste, fish sauce, and chicken stock. I had fresh basil leaves ready to go and forgot to add them. Oh well, there is always breakfast . . .

Jarred hot dogs are just strange, and yet I see them all the time in European videos about American food. Has anyone ever seen a jarred hot dog in America? Edit: And 'saucisses pour Hot Dogs'? They ARE hot dogs! The buns et. al. are just obligatory. Trader Joe's... C'mon man..

Arthur is indeed from Brooklyn; from what I know of Arthur (via some personal connections), I don't believe she is.

I wonder if Amelia Schwartz is related to Arthur Schwartz (food critic & cookbook author.) I think he's from Brooklyn, too.

Lamb tagline adapted from Nigella. Sautéed onions and cubed leg of lamb, bay leaf , red wine , cooked at 300* for one hour and fifteen minutes, then added carrots and artichoke hearts for another 45 minutes. Some oil cured black olives were added for the last ten minutes. Served over couscous, this made enough for lunch a few days later. Made a hit with several family members who intended to make their own subsequently.

Perhaps they call it sauce to aid in non-us searches

Some open faced sandwiches I’ve made for lunch using the simple bread from “ Modernist Bread”. Radish French Butter Radish sprouts Roast beef mustard broccoli sprouts Egg salad and bacon Tuna salad with preserved lemon and olive salad Egg salad with pickles Buttered bread for the sardine pâté BLT Egg salad