chromedome

Stackability. Plays hell with the whole "remove top and bottom and flatten can" thing, of course.

A look at some of the things they have to think about on the industry/regulatory side. It's Canada-specific, but similar discussions will be taking place in other countries as well. https://business.financialpost.com/news/retail-marketing/shockproofing-canada-empty-grocer-shelves-dont-signal-food-security-issues-but-there-are-challenges-looming

Ours was Eggs Bennie with chard and pan-fried potatoes, just because neither of us was up for much fuss yesterday (I've got deadlines...). The intended duck will happen at some point over the next few days, instead.

Took a look at my garden plot today. Still too early for anything to go into the ground, but my garlic is up.

As a longtime Linux user who has installed Windows on a couple of computers this past week (for various reasons) it's hard not to insert some snark here. But yes, sadly, that's still often the case as the personal-computer era sits well into its fifth decade (depending which starting point you choose...).

You can absolutely, positively get a starter going with commercial yeast. I've done so on a few occasions, when I had the time and inclination to indulge in experimentation. Over time your native local wild yeasts will indeed invade and colonize and crowd out the commercial yeasts. In the interim you've got something usable. The flavor won't be as complex as a sourdough with some years on it, but it's better than just a plain, quick-risen loaf. ...and infinitely better than no bread at all.

We had a similar dish at the restaurant where I worked when going to culinary school. One of my GF's favorites (it's on tap for tonight's dinner, in fact) is the cheese-filled Ukrainian equivalent. We bake ours under a creamy sauce, rather than frying them. It's rather rich (as you'd imagine) but tasty. I've seen cheese-filled strudels done in much the same way, also.

https://arstechnica.com/science/2020/04/the-chemistry-of-cold-brew-coffee-is-so-hot-right-now/

The variety sold then was "Gros Michel," or "Big Mike." It suffered an apocalyptic collapse due to some pathogen or other, which caused the industry as a whole to swing to Cavendish. They're preparing for the same scenario now, though I haven't been keeping a close eye on the current contenders.

Mostly at the supermarket. The big brand here is Robin Hood, which despite the shared associations isn't as "artisanal" as KAF. There are other brands with some market presence as well, like Dover and Five Roses and a couple of others that escape my recollection at the moment. Brody's for self-rising flour.

Yeah, smoke or a marinade should help mask any off-flavors. If it was vacuum-sealed, they shouldn't be too obtrusive.

The rest I'll leave to your judgement, but as long as it has stayed frozen food safety is not an issue. The question is more one of quality and taste.

Perspective is a marvelous thing. We've quite enjoyed getting up to that temperature a few times in the past week, and celebrated with light, summery meals. Saw my first new blossoms of the spring yesterday (what more prosaic souls would describe as "weeds"). Also, while the lawns hereabouts are still in their winter drab, fresh green shoots - currently just a haze of green - are on the verge of asserting themselves and doubtless will do so over the next few days.

Yes, I've always considered that "high road" approach to be the mark of an intelligently-run company. Apparently a significant percentage of the returns Rubbermaid receives are actually not Rubbermaid products. I don't know if they still do this, but for years their response was to send back an actual Rubbermaid product as a (free!) replacement for the competitor's product, along with a friendly note along the lines of "the one you sent us wasn't actually our product, but we sent you one of ours anyway so you can see for yourself the difference in quality."

It's hard to know for sure without having fingers in your dough, but I'd guess that either a) it's too soft; or b) hadn't rested for long enough before you rolled it. As for the clamp, I've used various tricks to "McGyver" mine over the years but the simplest thing was usually to switch to my table.

When my kids tried the ol' "I'm no good at this," I assured them we had all the time in the world and would just keep trying until they got good at it...and then it would be their sibling's turn to learn. That gave them an "out," and an incentive (out-centive?). Not universally applicable, of course.

Another cheese from the same producer has been added to the recall. https://inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-04-05/eng/1586117185359/1586117191185?utm_source=r_listserv

In my tired brain, "mais chulpa" is oddly like "mea culpa." I do not see or imply any significance to that...it just amuses me.

A lot of former hotel housekeepers, fast-food burger flippers and suchlike are gaining experience in fulfillment and distribution centers right now. It's no secret that e-commerce has slowly been eating into traditional retail's market share, and this crisis will likely result in a lasting "bump" for online vendors. Earlier today I was writing about that for one of my freelance clients, a third-party logistics company. One of the points I made was that as normalcy returns (whatever that looks like post-virus) there'll be an opportunity to snap up some of the short-term workers who have "made their bones" working in warehouses for Amazon, Instacart, Walmart and the like.

I put them mostly in salads and wraps and egg dishes. Basically they're a scallion, but more colorful.

It's one of those "can't hurt" kinda things. The USDA and FDA find no tangible benefit from using those products, but if they make you feel better about the food you eat that's benefit enough.

My personal take is that whole eggs give more stretch and flex, more yolks give a richer flavor/texture and more malleability. Personal preference plays a very large role in all of this, of course.

As is mine, perhaps even a couple of years older. It was purchased at the beginning of the 80s in Edmonton and served 20+ years at a restaurant there before being replaced with a RoboCoupe, at which point it fell to me. I used it for my restaurants and farmer's market stall for a few more years, and now it's my domestic machine. I have a backup in case it ever fails, but I expect both will go to my grandkids in still-functioning condition. Returning to the original topic of discussion, my biggest advice is to not overthink it. All of the recipes given upthread and in linked threads will work. All of the preparation methods will work. It's just a question of finding one you're comfortable with. I still make mine on the counter (old school!) but use my KitchenAid attachment now to do the rolling. I generally use whole eggs, AP flour and no oil in mine, but I've also done extra-yolks for filled pasta because I find it's easier to work with. YMMV.

It's just pining for the fjords.

It just helps keep them from sticking together, because it's a bit coarser and crumb-ier than regular flour. I've always just used AP to do that, but I suppose if you're paranoid you could use a mixture of flour and cornmeal. Just dust it off before you drop the pasta into a pot of boiling water. It's a good machine. I used my Imperia for 25 years, and the only reason I don't still have it is that my kids used it and didn't clean it out before the little bits of dough crusted and dried on the inside. *THAT* wasn't the fatal part...the fatal part was when I got tired of the bits rattling around inside and took it apart for cleaning. Sadly, while I'm very good indeed at taking things apart, they sometimes never quite fit back together properly. This was one of those times.