chromedome

I used to have a vintage Moulinex "Jeannette," which was a sort of bridge between the hand-cranked slicers/shredders and the later food processors. It also doubled as a (sadly underpowered) meat grinder.

The same thought had occurred to me. "Put that in your pipe and smoke it, you young whippersnapper!" It could also say something about their target demographic, I suppose. I can remember many places I've lived where the older men typically drank the same one or two brands while younger drinkers had different ones.

For the benefit of anyone too young to remember such a piece of vintage tech, the thing at lower-left is not a light bulb but a vacuum tube.

Up here many of the stores have wrapped their PIN pads in plastic wrap, and/or set out jars of Q-tips which can be used to press the buttons, and most then wipe down the terminal with sanitizer between customers. At Sobeys, one of the two national grocery chains, the cashier sprays and wipes down the cash counter after every customer. It's a lot, but you do what you gotta.

For a while at my restaurant we offered "millionaire fish and chips" which was one piece salmon, one piece halibut and one lobster tail. It was kind of a joke, but it was popular. We also decided we'd try to do the sandwich equivalent of a trucker/farmer/lumberjack breakfast. It had three eggs, six slices of bacon or two sausage patties, a hash-brown patty, and two slices of cheese. We called it "the Big Eggerooski," as a hat-tip to The Big Lebowski. Amusingly, we had a regular who ordered it several times a week but could not bring himself to use the silly name we'd given it ('...an' one o' them big breakfast sandwiches..."). My late wife immediately, and gleefully, dubbed it "the sandwich that dare not speak its name."

Or as the old joke puts it, "How do you make a small fortune in [insert agricultural pursuit]?" "You start with a large one."

The regulatory regime and most food safety guidance are both built around commercial-volume producers. This is a resource specifically for small-scale artisan producers. https://extension.psu.edu/food-safety-plans-for-small-scale-cheesemakers

At first glance, my eye interpreted the mushrooms as tiny fish...anchovy fillets or something of that nature.

It was much the same for me, growing up in Nova Scotia (which is literally, after all, "New Scotland"). "Turnips" were always rutabagas, and the only reason I ever saw the white turnips was because my father planted them in our garden occasionally.

The other thing to remember is that chlorine evaporates pretty quickly, so you need to make up small batches daily.

It looks like a rutabaga to me, but if you don't recognize it then perhaps not.

Now that's love...

Well...I would add the phrase "...by those in the know." So IMO you're both right.

LOL Feeling for you, hon, I'm feeling for you. FWIW, my GF has spent most of the past couple of years on some variation of the Atkins/keto theme. Her weight remains unchanged. I have been eating just a balanced diet, heavy on the veg (and lots of legumes and whole grains, because that's what I like). I've shed 10% of my starting body weight, and it's staying off. So, you know...no one plan works for everybody. Sooner or later, you'll find what works for you.

Could have put this in a few different spots, but this seemed most appropriate:

I'm sure it's less about the cookware than the cooktop. Glass cooktops are easily marred if the underside of the pot is ribbed or rough.

Pork is cheap and plentiful in Canada, but Mexican restaurants as a rule are pretty scarce outside of the big cities. Everywhere else it's basically just Taco Bell. Even at that, they're usually shared KFC/Taco Bell, and I don't believe they even have the full TB menu (I don't know for sure).

Nothing wrong with it, as such, but too far from salt water for my taste.

LOL Yeah, ketchup routinely lasts 2-3 years in my house (barring extended visits from grandkids). Vinegar and sugar are both preservatives, after all, and there's plenty of each in ketchup.

Yeah, conditioning is a wonderful thing. One night last week I made Ukrainian-style cheese-filled crepes for my GF, who'd acquired a taste for them while living in Alberta. As I was getting the meal ready she looked at the casserole dish, with its egg-rich crepes stuffed to bursting with cheese and smothered in a sauce of cream and even more cheese ('cause that's how she likes 'em), and asked - with utterly no self-consciousness or irony - "What are we having with it for a protein?"

It kind of depends. If I'm using the grains as an add-in in a loaf of bread or something, I'll usually soak them so they won't be hard and chalky when I bite into them. With seeds, it's more or less a by-feel thing. If they're pleasant to eat as-is, I"ll likely leave them whole. Otherwise I might pulse them in my rotary-blade spice grinder just to bust 'em up a little. Unless you're buying some kind of grain that often contains pebbles and/or other debris, what you're rinsing off is basically just flour that has been "milled" through friction. If you're making flour anyway, there's no point in trying to remove it.

I'm guessing it's unskilled bakers who plan to use it with a chocolate cake box mix.

LOL The "salt" part, I get. Kosher? Not so much...