chromedome
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Posts posted by chromedome
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1 hour ago, TdeV said:
No. Which is reprehensible, I'm sure. Notwithstanding that @gfweb can just stare sternly at his oven until it behaves.
Or have Henry do it. The Airedales I've known have had disapproving glares down cold.
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1 hour ago, liuzhou said:
Dogs are eaten here; there is a dog restaurant across the road from my home. Rather unpalatable meat.
I've talked about that here.
I had a young Chinese gent work for me at my restaurant, a recent graduate of the culinary program at our community college. I guess he was from somewhere in the environs of Beijing, but the name of the place meant nothing to me and he explained that it was where they'd held the rowing events at the Beijing Olympics. Not that this matters.
I was gifted a Big Green Egg at around this time (long story, which I may or may not have told) and was doing barbecue on Fridays. The first time I smoked a pork shoulder for pulled pork, I gave samples to the servers and to him. He chewed it thoughtfully for a moment and commented that it was not unlike they way they cooked dog back where he was from. The servers were horrified. The poor guy had no idea he'd offended them, and thought it odd that they were so short with him for the rest of the night.
I explained to him afterward that this was a cultural thing, and that he should probably just avoid the subject around locals. -
This one's Ontario only: Mowi brand Norwegian cold-smoked salmon is being recalled for potential botulism.
https://recalls-rappels.canada.ca/en/alert-recall/mowi-brand-norwegian-atlantic-salmon-cold-smoked-recalled-due-potential-presence?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23-
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On 3/30/2024 at 8:41 PM, gfweb said:
I think this short cord/not detachable thing is simply economizing and not safety.
To my eye we've passed the point of diminishing returns, there, and have reached "perverse incentive" status. The cords are now short enough that those of us whose kitchens weren't built within the past decade are mostly forced to use an extension. Thankfully most of my current appliances are of the "vintage" variety and have a cord of usable length.
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16 minutes ago, Senior Sea Kayaker said:
I'd add some of the Two Tone bands like the Specials and The Beat to that.
I was just explaining the Two Tone movement/music to my GF two nights ago, as we watched the designer on a reno show do a kitchen all in black and white. I commented that I'd need to listen to vintage ska in order to cook in that room, and it kind of snowballed from there.
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Seemed appropriate to this thread: Amazon's abandoning its aspirations toward "just walk out" technology (because it, uh... doesn't work, and never did).
https://arstechnica.com/gadgets/2024/04/amazon-ends-ai-powered-store-checkout-which-needed-1000-video-reviewers/On an unrelated note, at a Walmart in NS, I recently discovered that the self-check kiosk now maintains a watchful eye for items which are placed in the bagging area but not scanned (in this case, my bag). A clip of me putting the bag in the bagging area repeated on endless loop until the staffer monitoring the area came and cleared it.
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Doing ours today, because the other grandparents had theirs yesterday. Got a turkey because my GF can't eat ham or lamb. Thinking I might break it down and roll up 3/4 of the bird inside its skin as a boneless roast. Got broccoli, cauli and asparagus for veg, and a small buttercup squash that was on sale. Treatment of same, and a final call on dessert, TBD.
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It's funny 'cause it's true...
https://www.theonion.com/report-saying-smells-okay-precedes-85-of-foodborne-1819579726-
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Hot-cross pizza buns seem an odd notion, but I guess I can't throw stones. Supermarkets up here haven't hit on that one yet, but they've started making hot-cross buns for every holiday, not just Easter.
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20 hours ago, dans said:
I stopped by my local Home Goods (Marshall's or TJMax) and found they were selling Mauviel cookware. I saw both the copper and Inox. I didn't have a micrometer with me so I couldn't tell if it was the 1.5mm, 2.0mm, or 2.5mm. They had cast iron handles and were pretty heavy.
LOL "Don't leave home without it..."
I'll have to take a look at my local Marshall's. I have no immediate need for anything, but if they have Mauviel at a manageable price I might talk myself into something. On second thought, I should probably stay out of Marshall's for a while. I might talk myself into something.
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Well, profit is always a pretty safe assumption.
A less cynical view is that there have been a number of massive, well-publicized culls of battery chickens due to bird flu and (probably) other illnesses over the past few years. I'm not privy to the decision-making process here, but I expect switching from "no antibiotics ever" to NAIHM gives them more leeway to deal with illness in the flocks while still maintaining the primary goal of not filling humans with antibiotic-resistant pathogens.
...or at least, in theory. I haven't done the necessary reading to know how well-founded that might be.
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18 hours ago, Shelby said:
Life is once again throwing things at me. Long story short the bone loss that was occurring in my mouth did not benefit from the painful and expensive laser surgery that I got a few years ago and I'm now having to get another tooth pulled and another bone graft. Eventually after it heals for many months I'll be having a post put in and then eventually a tooth. I'm so upset and frustrated I can't even express it. This week I gotta peruse old threads and write down ideas for foods I made back then and was able to eat. So the next several days I'm gonna eat what I won't be able to eat for a while.
Oh, hon...
My mom went through a couple rounds of the same ghastly business years back. Now at 80 she has pretty severe osteoporosis, and her jaw is too fragile to support any further grafts. The dental surgeon warned her that she needs to avoid any hard/crunchy foods, because she could break her jaw by doing something as simple as biting into an apple (I peel and slice them for her when I'm there). She always loved nuts, and had a jar of them on hand, but now cashews are the only ones she feels comfortable eating because they're relatively soft.The upside is that the second round of oral surgery has given her 20-odd years (and counting) of otherwise-normal eating. And her jaw initially was very badly deteriorated, for reasons I won't get into as it was a fairly unique case.
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28 minutes ago, Senior Sea Kayaker said:
A guilty pleasure going back to my childhood in Quebec. Vachon cakes were sold as singles for 5 or 10 cents. The company is now owned by Grupa Bimbo's U.S. subsiduary.
This is the only variety I like and pick up a box of 6 every few months.
Billot Logs: strawberry jelly and cream roll with coconut.
My pick as a kid was their mille-feuille. It was a red-letter day when I was able to buy a full carton of them from the PX at Shannon Park with my paper-route money.
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Shared this morning on my local mushroom foraging FB page (it's funny because it's true...)
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Well, southern Ontario is probably a bit balmier, too. My parents' acreage was in a microclimate that give them a shorter season than they'd had elsewhere, with frosts coming a bit later and a bit earlier. They made out just fine, anyway - my father cut back on the size of their garden because he was growing more than they could eat or give away - but it did cost them a few years' headaches as their "old, reliable" favorites from other gardens around the province failed to thrive in that particular spot.
My father enjoyed trying oddball varieties. Aside from the strawberry spinach I can recall him growing walking-stick kale, "rat-tail" radishes (grown for the edible seed pods, rather than the root), and a German tomato that was bizarrely knobby, and could be pulled apart like monkey bread into pieces about the size of a grape/cherry tomato.
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59 minutes ago, TicTac said:
Well that's a bummer! The blurb on their website says they taste sweet and almost mullberry like. If it tastes like spinach, only thing it will be good for is a gag joke! LOL
I believe this is in the wild spinach family, so from what I gather, super healthy - if it spreads, so be it!
Thanks for the heads up though.
It may well be that they develop more sweetness in favorable climates (you're in BC, IIRC?).
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4 hours ago, TicTac said:
Got my seed order from Incredible Seed Co out in NS - lovely owners to work with.
They have such a great and unique selection, could not help to grab a 'strawberry spinach' cross - Yes - berries, growing on a spinach plant!
My father grew that in his garden for a while. The fruit taste like spinach, rather than strawberries, but that's fine... they're still a pretty cool salad garnish.
One thing to be aware of, whether you consider it a positive or a negative, is that it will self-seed and come back year after year. It's only modestly invasive in our climate, but it's worth knowing. -
Show of hands?
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Yesterday, on The Platform Formerly Known As Twitter, ag scientist Dr. Sarah Taber wrote a thread (because St. Patrick's Day) unpacking the roots of the Great Potato Famine. You may have heard the expression "crop failures are natural, famines are political"? This is what it means.
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Food Science Articles and Links
in Food Media & Arts
Posted
Some of you may be seeing these headlines already in your morning news, but the avian flu virus (H5N1) has been detected in grocery-store milk; or more accurately fragments of the virus' RNA have been detected in milk. There is further testing underway to see if a viable virus can be cultured from any of the test samples, but the expectation is that the answer will be "No" (this is what pasteurization is for, after all). RNA fragments would be present even if the virus itself was killed.
https://www.cnn.com/2024/04/23/health/bird-flu-milk-fda/index.html
After the events of the past few years epidemiologists and virologists are well-represented in my Twitter feed, and the consensus at present could be described as "this is concerning, but not yet alarming." The real threat (touched on in this article, and amplified in several I've seen elsewhere) is that the virus mutates enough to spread to hogs, either directly from cattle or after jumping back into birds. Viruses that adapt to hogs can then make the jump to humans, and in the (so far rare) cases when H5N1 has made that jump it has not gone well for the human involved.