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  1. I can assure you, all of my regulars at the cooking class had a long and hearty laugh. As did I. As I've told my classes regularly in varying ways, "The only place chefs never make mistakes is on TV shows. In real life we make *more* mistakes than regular cooks, because we just plain cook more. The more times you do something, the more chances you get to screw it up. The difference is that professionals get to screw things up enough times over the years to learn some really good ways of recovering from just about any blunder." Not that there's really any way to salvage a blenderized silicone spatula, mind you.
  2. I will never again... Forget to remove the spatula from inside the Vitamix, before dumping in soapy water and turning it to High for cleaning purposes. At a cooking class.
  3. As I can currently attest, moving creates a similar scenario in one's own kitchen (for at least a few weeks, until everything settles out).
  4. This article isn't explicitly intended to be humorous, I suppose, but I can't help finding the very idea of Kool-Aid collectors tremendously funny. My apologies if anyone here adheres to the sect. https://thetakeout.com/inside-black-market-vintage-kool-aid-packet-collectors-1835123510?utm_source=pocket-newtab
  5. I couldn't tell you for sure. I've Googled it and gotten a lot of varied results, which I guess is logical because so much would depend on growing conditions, the grower's skill, etc. The range seems to run from 1/4 oz to 1/2 oz for hobby growers, though I'm sure professionals can coax higher yields. Also, like any other crop, I'm sure some cultivars just naturally have higher yields than others.
  6. Oddly, bergamot - at least the concentrated oil - is one of only about two foods I can recall having an adverse reaction to. It brings my tongue up in blisters, every time, which is why I don't drink Earl Grey. Good Earl Grey uses real bergamot and hurts my tongue, and bad Earl Grey is....well, it's bad Earl Grey and why would anyone drink that?
  7. It's four plants per person in Canada, and the same in most - but not all - of the US states that have legalized (I recently had occasion to look it up for an article I was writing).
  8. Seen on a coffee mug (that makes it food/beverage related, right?) in an otherwise nondescript display of Father's Day merchandise: "Dad puns...because that's how eye roll."
  9. Not to worry. Even if they were available in my neck of the woods, I'd have been at little risk.
  10. Exactly. And given that the kernels are naturally quite variable in their cyanide content, even speaking in terms of "dosage" is a stretch. On an unrelated note, anyone in Ontario or Quebec who bought something called a "choco-raspberry crunchy" (to which I wonder...crunhy what?) made by France-Delices should return it, as the raspberries used in the product may have been contaminated with norovirus. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-06-04/eng/1559699123737/1559699125864
  11. Go figure, right? Everyone else: "Dude, your poisonous seeds are full of poison-y poison. Don't eat them." Dude: "But they're supposed to be, like...good for you or something...?"
  12. If you bought "Grounded Peper" from online vendor MyChopChop, don't use it. https://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-06-03/eng/1559607340475/1559607342149
  13. That's where I found it.
  14. I always include mustard (Dijon) in my broccoli salad. I like the way they play off each other.
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