chromedome

Goji berries are a variety of wolfberry, if I understand correctly.

I assume the opposite, but am admittedly a cynic in some respects.

I missed this article last spring, but tripped across it in a "Best of 2019" list. https://longreads.com/2019/04/23/the-man-whos-going-to-save-your-grocery-store/

I have the same one. It's actually meant as a pastry cutter (and is the best I've ever owned), but certainly works well for mashing too.

I have my great-grandmother's pastry wheel (cutter & crimper) which is certainly still usable, but I'm reluctant to actually employ it. I can't help but feel that use and washing would do it no favors, because of its vintage (WW1 era...I also have my great-grandfather's regimental tobacco pouch from the same time frame).

https://www.atlasobscura.com/articles/native-american-ingredients

I riffed on that idea once to make soup-filled ravioli, which I served as an appetizer ("inside-out chicken noodle soup"). We had a few casualties, but it was a small enough batch that I could get away with it.

Well played, sir!

EcoIdeas chocolate cake mix and pancake mixes, possible salmonella. This one's national. https://www.vqronline.org/reporting-articles/2020/03/no-end-sight

It's a great career if you really wanna make money...

The Sierra Club's environmental-impact burger throwdown: https://www.sierraclub.org/sierra/2020-2-march-april/taste-test/which-greenest-burger-land?mostpopular=true

Oh, and the shelf life of the raw materials is measured in days or sometimes hours. Ditto the finished product.

That's basically the way it's done in the restaurant business as well (the article goes into some detail) but because labor and COGS (ie, food cost) are so high and so variable in the restaurant business, they're usually treated separately. In manufacturing you might have to rapidly tool and staff up/down at some point in a quarter to meet unexpected spikes or lapses in demand, but in a restaurant you'll do that daily or even hourly. It can (he says, mildly) be a challenge.

I stand corrected.

I seldom drink a soft drink of any kind (I honestly would struggle to remember when I had one last) but ginger beer is a favorite, precisely because of its intense ginger flavor. It's certainly not something you'd want to use in a mixed drink but I don't drink those either, so... The Propeller brewery in my home town of Halifax turns out old-fashioned natural (non-alcoholic) root beer and ginger beer alongside their regular brews. They're both pretty good. http://www.drinkpropeller.ca/all-natural-soda

https://www.eater.com/2020/3/9/21166993/how-much-to-run-a-restaurant-cost-mei-mei-boston-finances Involving all of the staff in this way has been done before, by Brazil's Semco (read CEO Ricardo Semmler's "Maverick" for details), but letting customers see what's happening is a new one on me.

LOL I routinely used some form of panade in my burgers for years, only stopping eventually because I eat so few burgers any more I can't be bothered about it. Usually added some box-grater onion as well, and some garlic and a splash of soy and worcestershire. I've always considered that beef needs all the help it can get. Life's sense of irony being what it is, I'm now with a GF whose meatloaf recipe consists solely of ground beef and onion soup mix. I made a lovely moist meatloaf the first year we were together, and she picked at it for a while before confessing sheepishly that "It's good, it's just that it's not what I think of as...meatloaf..."

I'm guessing this is related to the previous sprouts recall, but a Sobey's/Foodland Asian vegetable mix is also being recalled in Ontario for salmonella. https://inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-03-11/eng/1583976403428/1583976409393?utm_source=r_listserv

A former colleague approached me for suggestions a couple of years ago when his FP began producing off-flavors, and I turned him onto the Aeropress. Being the sort who goes into these things, he spent his first evening of ownership digging into a couple of Aeropress-centric forums for tips and pointers. The next day he told me "Geez, I can be pretty militant about some things but these guys are serious fanatics. I just finished reading a five-page flame war over which of two brands of Swiss bottled water is the *only* acceptable choice for making a drinkable cup of coffee..."

Sprouts of various kinds, yes. Sadly the warm, moist conditions they require for growth correspond very closely to the conditions favored by pathogens.

Also Ontario only, Fresh Sprouts brand of bean sprouts due to salmonella. https://inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-03-10/eng/1583891352298/1583891358292?utm_source=r_listserv

A typical burger combo up here in will generally run in the $7-$10 range, depending on the chain. They can be less, of course, especially with LTOs. Still, if you allow for taxes and any extras, $10-$12 per person is a good rule of thumb.

For those of you in Ontario, Luigi Guffanti "1876" brand of DOP raw-milk Taleggio has been recalled for possible presence of E. coli. https://inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-03-10/eng/1583879251581/1583879257382?utm_source=r_listserv

No kidding. My kids didn't acquire a taste for fast food because I just plain couldn't afford to give it to them often.

I've seen both, probably because a lot of my pots and pans over the years were random, low-cost department store acquisitions. Over the last couple of decades I've been able to acquire better cookware, and expect most of what I have will last as long as I do. Non-stick skillets are the exception to that rule, and I assume a lifespan of 5-8 years. If I get more out of my current ones (Paderno) I'll be pleased, but they're too new to know for sure.