chromedome

Even a couple of days is pushing it, depending how demanding your situation is. The context here is gardening, not kitchen use, but you get the idea (it just happens I was writing for a garden client this morning, and it was open in a tab...) http://gardeningsolutions.ifas.ufl.edu/care/tools-and-equipment/disinfecting-tools.html

Thread or dental floss should work for you. I've used both, though I hadn't thought of it (duh!) until you mentioned the cheese wire. Floss is the stronger of the two, and the better option IMO. Some cookie doughs are harder than others when frozen, so if you find it's too much effort let the "log" soften slightly before trying it again. It's like slicing partially frozen meat...once you find the sweet spot of "thawed-ness," you can return it to the freezer occasionally as needed.

I just used the last of last summer's garlic scape pesto from my freezer. I'll be harvesting my new scapes sometime over the next week or so, so this year's batch is almost upon us.

I've done it exactly once, and went with 45 minutes. Natural release wasn't planned, but happened. My goal was to cook it very tender, for shredding, and that was indeed the end result.

Relationships are all about adjustments, right? When my ex and I were first together, I dropped and broke a lot of jars because of those differences. Personally, when I put the lid on a jar, I tighten it immediately. My ex, OTOH, would *set* the lid on the jar, but had the reflexive habit of tightening the lid before picking it up. For those who've never had the experience, a loose cap often holds just enough of the jar's thread to lift it from the counter and set it in motion before letting go. ...much like our differing views on which stage of the clothes-laundering process was the correct time to check and empty pockets...

Family traditions are the best thing to grow organically.

You didn't go "Vegan for V'ger"?

As did I. I've been using "standard" millet for decades (just had some yesterday, in fact) so I wouldn't pay a big premium for a bespoke version in the normal run of things, but a lot of the buzz around fonio seems to focus on its potential as a cash crop in its cash-strapped homelands. So I'll probably splurge on a pound or two occasionally as my little contribution to international development, if that proves to be legitimate (and not just a marketing cash grab by middlemen from North America and the EU).

Isn't it, though? When I was in culinary school in Alberta, we had a "meat day" with representatives from the various marketing boards (beef, pork, lamb, maybe poultry...I don't remember). Part of the dog-and-pony show was a blind tasting of three different kinds of beef, pitting the homegrown product (which is, in fairness, very good as these things go) against imported grass-fed beef from Australia and Argentina. We tasted three cuts of each in three different preparation methods, and to the visible irritation of the Alberta Beef guy I ranked the grain-finished product dead last every time. I was in the minority, mind you.

Well, it was pretty clearly a niche product from Day One. I doubt they were expecting Instant Pot-ish numbers at any point.

I have a vague recollection of someone here doing risotto-style "avenotto" with oats maybe...15, 16 years ago? Working at the moment so don't have the time to look it up, but...

This one's Quebec only, so I don't believe it affects anyone who's currently active here, but there's a recall for E. coli on sweetened dried cranberries from Les Aliments Johnvince: https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-06-19/eng/1592586431958/1592586437935?utm_source=r_listserv

Yes, but...

I did that at one of my workplaces when we were accidentally double-shipped on romaine. When the standing order is already two skids, that's a LOT of romaine to use up. I made romaine soup with a whiff of rosemary in it (because alliteration seems to work really well on menus) and also added a lot to stir-fries. We got through it all within our rather narrow window.

I harvested a lot of raab that way last year, just because I only got out to my remote plot once a week or so and harvesting them before they blossomed was hit-or-miss. I liked them just fine.

You may (finally) be able to get that dealt with as a no-charge repair. The "butterfly" keyswitch mechanism they've used in recent years is notoriously failure-prone, and Apple has followed its usual problem-resolution process (deny there's a problem, refuse to cover the problem, issue a fix, refuse to cover the original problem or the problem with the "fix," eventually change the technology and grudgingly agree to cover the cost of the fix for those who know to ask...) but last I heard they'd arrived at the stage of replacing the damned things.

One of my uncles married a Filipina, so that was my first "authentic" ethnic food (as opposed to Chinese-Canadian).

If you haven't discovered it yet, David Leite gave a class in food writing here back in the day. Having done it myself at 40, I don't recommend going the culinary arts route unless you have specific reasons to believe it will aid your chosen career path. It ain't cheap, and probably won't open any doors that your existing experience won't.

LOL He has young children...I'm pretty sure when they're not filming the show, his pantry looks a lot more "lived in." He's a good egg, very generous with his time. I split my culinary training between schools in my native NS and my ex's native Alberta, and he came to both schools to speak to the students and participate in judging student competitions and/or fundraisers held at the schools for various community organizations.

We fried our corn tortillas to make a semi-hard shell, which I understand is very much now a niche thing. There's a story, there...my late wife was a few years older than me and she was born when her mom was already 40, so her mom and my grandmother were both born in the same year (1914). Her mom's family left Tennessee around 1920 and moved to Phoenix area in search of work (stealing a march on the next decade's Dust Bowl refugees). Since they were poor farm workers, they lived in the same places as their mostly-Mexican peers. So although her mom grew up to be a trained chef in the European tradition, she learned her Mexican cookery from the neighborhood grandmas and great-grandmas of the Phoenix area in the 1920s, who presumably would have learned from their grandmothers in the middle of the previous century. So it might be just a regional thing (I don't know what part of Mexico might have furnished Phoenix' field workers back in the day) or maybe it's just super old-school, but that's how she was taught, and my late wife was taught, and how she in turn taught me.

LOL If you put the halves of the loaf back-to-back they form a hyperbola, so I guess hyperbole is entirely appropriate in the context...

Just to follow up on my original post...there's a logic to the "slice in half, then cut crosswise" technique - for crusty artisan breads - that I hadn't explained adequately. When you leave the loaf flat, and slice through it vertically, you're compressing the bread in the direction that it's most "squishable." When you halve it first, then stand the half-loaf on its cut side, the crust makes a structural arch. As you slice, from start to finish, the pressure of your blade (however great or little) is transferred to your work surface by the relatively rigid crust. The only compression that's applied to the crumb of the bread itself comes from the blade's lateral motion, and is relatively minor. With soft loaves that doesn't apply, but of course with soft loaves any decent slicer works just fine and you don't need to play around with it.

FWIW, I have a couple of wire taco-holder racks that are supposed to be used to hold the tortillas while stuffing them. I found they were more of a hindrance than a help, so really the only thing they've ever been used for was holding the damned tacos upright so we could get pretty photos for our farmer's market website. A few years afterward, when fish tacos had become more common all the way over here (I'm told they originated somewhere along the California/Mexico border, and Atlantic Canada's about as far away as you can get without leaving the continent) I started seeing photos of them still laying flat with all the ingredients mounded artistically on top. Duh. ...not that the "flat technique" would work with your hard shells, of course.