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chromedome

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  1. That's generally how I do the autumn batch with the "feral" apples, because prepping them is otherwise a PITA. A few of the trees around here produce apples with a rosy blush to their flesh, and one small crabapple tree yields apples the size of a large cherry with a rich deep-pink hue, so I always include a few of those for color.
  2. I use a mix of whatever's available from the grower, during the months they're open, but usually try to mix at least 2-3 varieties for broader flavor and sweet-tart balance. In autumn I also gather apples from the "feral" trees growing in my neighbourhood, some of which produce surprisingly good apples at nearly market size. I'll need to make more from supermarket apples before the summer is over, but supermarkets here stock local NB/NS apples most of the year, as well. In fairness, when I *do* need to get apples trucked in from across the continent, I mostly taste the difference when eat
  3. My nearly-invariable breakfast is steel-cut oatmeal, and I put a healthy glop of applesauce on it in lieu of other sweeteners. I also sometimes have it on toast as a breakfast (on mornings when I wake up and realize I've forgotten to make oatmeal...) and I like it with yogurt as a snack/dessert at random intervals. That accounts for most of my usage, though I'll also occasionally have it on pancakes or waffles, or incorporated into muffins or a cake. Oh, and I'll also turn a few pints a year into fruit leather for the grandkids.
  4. Also, I was down to the last pint of the applesauce I put up last autumn (27 pints) so I grabbed 20 lbs of apples from the local grower before he closed his storefront for the season. Less a few that I ate out of hand, and a few more that spoiled while waiting for me to get down to business, that still gave me 11 pints. As a bonus, having never done the math before, I now know that I get through 50-60 pints of applesauce a year or roughly a pint a week. That's handy to know for reference purposes (a canner load of 9 pints takes about 13 pounds of apples, so keeping me supplied with
  5. Just to follow up on this, since I'd neglected to do so in the fall. The dill pickles were perfectly fine, the bread and butter needed a bit more sugar (to my taste). I'm happy enough with the results to this point, have amended the bread-and-butter recipe in my copy of the book, and will doubtless try a few others in the course of the summer.
  6. Possibly national, Golden Mushroom brand enoki, any date code prior to May 7, for possible listeria. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-05-07/eng/1620439193668/1620439199451?utm_source=r_listserv
  7. Mine gives me a slow three-count before shutting off. That's usually plenty long enough, though occasionally annoying.
  8. chromedome

    V8

    I have used both V8 and tomato juice to thin/rehydrate the sauce in tomato-sauced pasta dishes that have been in the steam table for a while, but that's a niche use-case that's of little pertinence to most home cooks.
  9. My cheapie B&D rice cooker crapped out yesterday while I was prepping meals for the in-laws. My GF and I each had one when we moved in together, one of which we kept and the other went to one of our daughters. So the casualty was either 8 or 14 years old, depending if it was hers or mine. Either way, it's hard to argue with the TCO on a product that sells for about $20. So I bought another one.
  10. I don't know if anyone here buys this kind of thing, but some "Big Carrot" brand juices are being recalled in Ontario because they potentially contain...glass. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-05-06/eng/1620352012624/1620352018407?utm_source=r_listserv
  11. When I was out doing some garden prep at my stepdaughter's place the other day, their mastiff was busily digging in the uncultivated portion of the area where my garden is. To my wonderment, she was digging up and eating the (damaging) white grubs that grow into June bugs. What a good girl!
  12. I'm not sure it's going to move the needle on food cost as much as some of you think. In my much less-elevated restaurant I paid more for some of my produce than I did for ingredients like sturgeon and wild boar. They weren't serving supermarket-grade meats, and I'm pretty sure they won't be serving supermarket-grade vegetables either. They'll be dealing with boutique foragers, farmers, etc. The things that aren't innately "high-spec" must be made so, which requires time and skilled labor that would almost certainly negate much of the cost advantage.
  13. It's been relaunched in a limited way by the old company's former CEO, under the name of Outdoor Supply Hardware. Same look, same feel, many of the same locations. Apparently they're doing well within their limited footprint. https://chainstoreage.com/store-spaces/orchard-supply-hardware-to-be-revived-sort-of
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