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chromedome

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Everything posted by chromedome

  1. 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.
  2. chromedome

    Cabbage

    I don't doubt you in the least. Just reporting the facts on the ground, here in my little backwater.
  3. chromedome

    Cabbage

    Yeah, I don't see that in local stores at all. Completely different.
  4. chromedome

    Cabbage

    Stores in my area refer to that as "Chinese lettuce" to distinguish it from "Napa cabbage." I won't speculate on the reasoning behind that description.
  5. Coprinus comatus, the popular and easy-to-identify shaggymane, does not contain coprine (the culprit where alcohol is concerned). Common inky cap, Coprinus atramentaria, has coprine and can't be combined with alcohol. Shaggymanes aren't universally loved because their caps have an oddly soft texture (their stems are more like a "regular" mushroom) but I also know people who consider them a favorite.
  6. "Blue" cheese in bespoke colors? Maybe... https://arstechnica.com/science/2024/03/blue-cheese-shows-off-new-colors-but-the-taste-largely-remains-the-same/
  7. ...and which leads to a followup speculation: how, exactly, would sandwiches dance? A Cuban sandwich, presumably, would rumba. A Dagwood probably steps on Blondie's feet. Not sure about a po' boy... maybe a drunken stumble outside the bar at closing time?
  8. Dispatch from the "makes for an interesting mental picture" dept:
  9. I believe we have a thread somewhere revolving around sustainability in agriculture, but I'll put this here instead. It's not new research, but a researcher spitballing the potential for cutting the carbon-generating impact of conventional agriculture at one of its key sources: fertilizer manufacturing. https://energyathaas.wordpress.com/2024/03/11/can-we-electrify-our-food/
  10. Alex, I'll take "Things I didn't expect to see in the gardening section," for $800? (It's actually only $29.99 CDN, but that doesn't really fit the catchphrase)
  11. That sucks. Mine is a Cuisinart with convection (CT used to sell similar models in the $149-$179 range, but apparently not anymore). The current equivalent seems to be this one: https://www.cuisinart.ca/TOB-135NC.html?lang=en#lang=en&start=1 I've been happy with mine, but of course there are a few caveats. For one, I got mine for $9.95 at Value Village, so my expectations were minimal (though it did appear to be in new condition, and may never have been used). Also I've never checked the accuracy of its temperatures, and have probably used mine for less actual cooking or baking than you've done in your lamented Breville. That said, I've had no issue cooking or baking in it on the occasions I've tried. Toaster ovens in general are prone to over-browning on the top, and this one is no exception, but that's easily dealt with. It doesn't appear to be notably hotter or cooler than the purported temperature. I expect there's some individual variation at play, too, given the price range: the ones that came off the production line immediately before and after mine may have performed differently.
  12. chromedome

    Dinner 2024

    My ex's grandmother made what she called zummerborscht, using beet tops, ham or chicken broth, and new baby potatoes and carrots from the garden. It leaned heavily into fresh dill (my version more so than hers, because I do love dill), and was usually finished at the table with a splash of buttermilk. She was a Mennonite, and her family had previously lived in the "colonies" scattered across modern-day Ukraine and Belarus.
  13. chromedome

    Fruit

    Very cool. Apparently it's part of the broader magnolia family (as are nutmeg and cinnamon, so I've already learned a few new things today). One blogger seems to call it "spider berry," but that appears to be an ad hoc name that nobody else uses or acknowledges. (ETA: Liuzhou doubtless knows the above already, but I thought maybe it saves someone else a click or two on Google...)
  14. Wow... the vet's face must have been a study when fielding that request...
  15. Food funnies, headline editor edition:
  16. ...and I make at least a small part of my living by vetting AI outputs on a number of different criteria, and I don't doubt it for a minute. I expect image-generating AI will largely supplant conventional memes and animated GIFs over the next few years. And I'm willing to wager that bringing dad jokes to realistic life will certainly be a major use-case.
  17. Not a "funny," as such, but... croissantasaurus.
  18. I expect that it's a color issue, as much as anything. A leek and cauliflower soup would be pretty white in the normal run of things, and caramelizing the leeks would affect that. I'm personally a flavor guy, so I'd do it, but I see a lot of recipes that emphasize not allowing the aromatics to brown at all on esthetic grounds.
  19. I had to look that up. In Canada, at least, their prices seem in line with the other chains; you're going to pay somewhere around $14-$16 dollars for a burger combo at Wendy's, McDonald's, Burger King or A&W. That's not the "value" combo, mind you, that's a Big Mac or Quarter Pounder, a Whopper, a Baconator, etc. The mainstream burger.
  20. I would like to think that this is the "bridge too far," the place where people will draw the line and say "[expletive] this [expletive]" and spend their money elsewhere. To my eye, an ideal outcome would be a backlash that impacts their revenues not only in the test market, but across the entire chain. They won't miss my "once every few years" custom (I don't darken the door of a burger chain very often), but they've lost it for what that's worth.
  21. "Uber Eats" indeed... https://arstechnica.com/information-technology/2024/02/wendys-plans-ai-powered-menu-to-change-food-prices-based-on-demand-weather/
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