chromedome

Someone at head office probably conflated it with the sweetened "creamed coconut" used in some cocktails, and lumped 'em all together.

An update to the national recall of cooked, diced chicken, posted upthread. https://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-09-30/eng/1569881043496/1569881049546 Also a new chicken recall, also for listeria, but Ontario only: http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-09-30/eng/1569906160390/1569906166724

I'm guessing this story is related to the recall upthread for diced, cooked chicken: https://www.iheartradio.ca/610cktb/news/toronto-resident-contracts-listeriosis-after-eating-contaminated-sandwich-1.10012896

There are sealable plastic containers in almost every size and shape imaginable. I expect you could find one to suit the size of tomato you're hauling. Plastic is less than ideal from the sustainability perspective, but if you're using the non-disposable kind and use them until they fall apart, it's not so bad.

I'm okay with things performing multiple tasks, but I'm not militant about it. Also, what if you need to do two of those functions at the same time? I own an Instant Pot, for example, and have never made rice in it despite the many eGers who extoll its virtues as a rice cooker. Why? Because my little cheap-ass Black and Decker works just fine, and takes up less space on my counter. One day I'll find a Zojirushi for cheap on the local online classifieds, and I'll buy that because by all accounts nothing makes better rice and I do eat enough grains to make it worthwhile. I realize that gives at least the appearance of inconsistency, but so be it.

LOL Not even close, in my case. I have the brown shoes, this year's black shoes, last year's black shoes, and the non-skid kitchen shoes for when I'm teaching classes. Of course, the whole shoe thing is often different for men. My kitchen stuff fills every cupboard in my apartment, plus the two we've added that live on top of my fridge and matching upright freezer, plus a freestanding pantry, plus a freestanding wardrobe that's been commandeered as another pantry, plus the space along the entire top of my wall of cupboards, plus part of my closet and the closet in the spare room, plus a significant portion of each of the storage lockers downstairs. I'm not so much a sucker for the latest gadgetry, I just like to have the right tool for the job even if it'll only be used once a year.

As a coda to this portion of the discussion, I offer the following: https://nypost.com/2019/09/25/columbia-professors-homemade-flu-remedy-seriously-backfires/

Diced precooked chicken products sold commercially under various brands (including Sysco), recalled for listeria: https://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-09-27/eng/1569645385834/1569645392556 Chances are there'll be some updates on this one, it's the kind of product that's often used in salads and ready-to-eat meals. That one was all but national and probably will be extended nationally. There's a second one for Ontario only, again listeria, affecting deli trays from Metro. https://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-09-27/eng/1569630721077/1569630727804

My daughter shared this on FB earlier. I thought of this thread.

https://arstechnica.com/information-technology/2019/09/doordash-hack-spills-loads-of-data-for-4-9-million-people/

For those playing along at home, Tim Horton's is pulling back from the Beyond Meat products in all locations outside of Ontario and BC. The burger was admittedly a bit incongruous within their product line, but the "sausage" product I thought worked well in their breakfast sandwiches and wraps. A & W here (independent from, and reportedly much superior to, the US chain) still seems to be going gangbusters with them. The Harvey's hamburger chain has added the rival LightLife burger to its menu, in a recent development. It seems similar to the Beyond product in its ingredients, but is somewhat lower in fat and sodium. I haven't yet tried one, and when I do it will probably be from the supermarket rather than Harvey's (I'm not a fan). I'll report back, when it happens. Edited to add a couple of afterthoughts, and a link: 1) Still no Impossible Burger in Canada 2) Harvey's had offered a conventional veggie burger for the past 20 years, and is *adding* the LightLife product rather than using it to replace the existing one. So yeah, two vegan options at the chain. 3) LightLife apparently is owned by Maple Leaf, one of the major meatpacking corporations up here. http://strategyonline.ca/2019/09/05/harveys-adds-plant-based-lightlife-burger-to-the-menu/

There's also a national recall on Brandt brand extra-lean kielbasa, for possible listeria contamination. https://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-09-26/eng/1569542364126/1569542370074

...high additives, high fat, trans fat...It's not an easy thing to define. My best effort is "more processed than one might ordinarily do at home," which admittedly is less applicable among the present company. I think anywhere you draw the line will still be arbitrary in the "I know it when I see it" sense. Perhaps "can't be made outside of a factory" would cover it. A homemade potato chip ("crisp," for our UK cousins) is certainly not healthy but is not "ultraprocessed" in that sense, while a tube of Pringles absolutely is.

Ontario only, ground veal sold under the Globe Meats Fresh Market brand is recalled for potential E. coli contamination. https://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-09-26/eng/1569531744333/1569531750402

This is not a food recall as such, but as a heartburn-related drug I think it's at least "food adjacent" and merits mention: Ranitidine (Zantac) recalled nationally for contamination with a carcinogen. http://healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2019/71029a-eng.php

"Heat and eat" prepared meals, Sandra Lee style dump 'n' mix recipes, fast food...it's not really that difficult to imagine. Especially once you factor in the disproportionate caloric density of a lot of processed foods. ETA: This corresponds closely to Pollan's stricture about eating food, as opposed to "edible food-like substances," but the structure of the study gives it some credence.

Offered with the usual disclaimers (small sample sizes, more/larger studies need to be done, etc): https://www.scientificamerican.com/article/a-new-theory-of-obesity/

It's the homemade version of the dried minced onions in the spice aisle at your supermarket. I plan to try some in a couple of weeks, when I harvest the onions from my garden (and - an important point - not until *after* I've finished drying apples, cranberries, rose hips, etc in case I need to soak the trays in bleach for a while to get the onion smell out).

Don't sweat it, hon, there's no accounting for taste. A young lady of our acquaintance, invited to our place for homemade fish tacos, once declined the usual toppings in favor of dousing hers with ketchup. We still tease her about it. (Context, for those who don't know: Here in Atlantic Canada, many, MANY people grow up eating ketchup on fish that's battered and fried.)

LOL Yes, I'm told one occasionally encounters good food there.

FWIW, I eat very high percentage of carbs. I start my day with steel-cut oats and homemade whole-wheat toast, often eat whole-grain rice/quinoa/whatever at lunch, and work through large quantities of legumes, fruits and vegetables through the day. The key here is that my carbohydrates almost invariably come in the form of whole grains and un-processed or minimally processed produce and pulses. This isn't a "diet" as such, just a refinement of my existing eating pattern (last year's checkup showed that my blood sugars were higher than I'd like, so I cut out my few remaining sweets and high-GI indulgences). Over the past year I've dropped 25 pounds or so (and counting) without really trying, and without more than moderate activity and exercise. As always, YMMV.

Apparently, like sunflower seeds, there are some kinds you eat and some kinds you press for oil. https://californiaoliveranch.com/table-olives-vs-olive-oil-olives/

That really threw me when I moved to Edmonton. Alberta grows barley like the US midwest grows corn, so that's what commercial chickens are fed. The eggs there have a surprisingly dull and muted yolk...when I first arrived, it made me wonder WTH was wrong with the eggs out there. Turned out not to be a freshness thing, when all was said and done, but their feed. Eventually I started buying from a little farm market, and the eggs from those (free-roaming, pastured) hens were more in line with what I was expecting. Eating with the eyes, and all that.

Yeah, Peter the Eater. Hasn't posted in a while. I can think of a few other formerly-active members, but nobody who's been around lately.

Interestingly, just a few weeks ago I tripped across an article at The Kitchn which compared and contrasted multiple methods, and found that steaming (credited to ATK) was a close second-best to a boil-then-simmer method touted by Kenji. Which, I guess, drives home the importance of the phrase "your mileage may vary."