chromedome

Since it's that time of the year when we all revisit the holiday classics...

I missed this one in my inbox the other day, but Taylor Farm's brand of "sweet chopped kale" salads is being recalled for salmonella. Affected area is everyone from Ontario east. https://recalls-rappels.canada.ca/en/alert-recall/taylor-farms-brand-sweet-kale-chopped-kit-recalled-due-salmonella

An update to the cucumber recall: https://recalls-rappels.canada.ca/en/alert-recall/sunfed-brand-field-cucumbers-and-slicer-cucumbers-recalled-due-salmonella?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

Putting this here because I can't think of a better place. Seen on Bluesky, without source attribution: I mean... It's basically just a variation on an ice cream sandwich, but it lacks a certain something from the marketing perspective.

(I've often joked that the temptation to do this kind of thing would make me the worst person in the world to own a fortune-cookie business...)

The US recall on whole fresh cucumbers for salmonella has extended to Canada as well. https://recalls-rappels.canada.ca/en/alert-recall/sunfed-produce-llc-recalls-whole-fresh-american-cucumbers-due-salmonella?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23 ETA: Now that I've rubbed the sleep from my eyes, I see that no-one had posted the American version of the recall. Here's the FDA link: https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-cucumbers-november-2024

We'd had a run without an enoki mushroom recall, but that has now ended. https://recalls-rappels.canada.ca/en/alert-recall/o-ya-hoho-brand-enoki-mushroom-recalled-due-listeria-monocytogenes?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

There's an update to the carrot recall here in Canada: https://recalls-rappels.canada.ca/en/alert-recall/various-brands-organic-carrots-recalled-due-e-coli-o121?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

If you draw a Venn diagram of software engineering and sourdough breadmaking, this is the place where they intersect. https://arstechnica.com/culture/2024/11/flour-water-salt-github-the-bread-code-is-a-sourdough-baking-framework/

Not a phrase I'd expected to type this morning (or ever), but... VR flavors, anyone? https://arstechnica.com/science/2024/11/licking-this-lollipop-will-let-you-taste-virtual-flavors/

Ah, now I get it. I thought it was the cumulative carb count you'd objected to, not the "special requests" aspect. Disregard previous communication...

Mac & cheese and sweet potato are also starches, no?

I've had it that way in the past, and honestly I didn't especially care for it. Also, where I make a 5-day batch each time, I'd be concerned about spoilage. I do add milk at the time of consumption, but it's primarily to loosen the texture.

I don't put milk in mine when it's cooking anyway, but yeah... no scorching, no boiling over, and more to the point if I forget about doing my several days' batch until bedtime (also a common occurrence) I can just set it up and it keeps my porridge at a foodsafe temp until morning. Very convenient.

If I were to venture an uninformed/cynical opinion, I'd guess that the next-gen of each product will either outright require the app or offer crippled functionality without it, and that a subscription will be required to maintain full functionality.

I have to confess to a rather belated epiphany. As I was scouring scorched-on oatmeal from the bottom of a pot last month (ADHD is a handicap when cooking sticky stuff*), it occurred to me that the Zojirushi rice cooker I'd owned for 2 or 3 years has a porridge setting. Duh. So yeah, that's how I'm making my steel-cut oats now. ETA: *I'd set an alarm on my phone, but then left the phone in another room on its charger. Because that's just how I roll.

I saw that. Two of those companies are headquartered here in New Brunswick, and one (Cavendish) is owned by our local oligarchs.

I sometimes have whole weeks like that...

There's a photo of me at about the same age in my grandmother's white-enameled "potato pot." Years later that pot came to me, and we took a photo one day of my son in the same pot at the same age. At first glance (until the details of the clothing register) you'd think the new photo was a colorized version of the old one. Hypothetically I have them both in a box somewhere, though I haven't seen them since my divorce 17 years ago.

A look under the hood at the work going into improved plant-based eggs. They're one of the hardest things for people with allergies to replace, so there's a potentially big market for this outside of the vegan world. https://knowablemagazine.org/content/article/technology/2024/creating-the-perfect-plant-based-egg

I just got the official Canadian notice for the carrot recall. https://recalls-rappels.canada.ca/en/alert-recall/various-brands-organic-carrots-recalled-due-e-coli-o121?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

I leaned on my freezer for that, when I was newly widowed myself (10 years this spring, around the same time I came back to eG after a few years' hiatus). I never really adapted to "cooking small," so instead I would cook a normal batch size (2-4 portions for some things, bigger for others). I'd eat one meal that day, keep one in the fridge for a day or two later, and then freeze the remainder in single-size portions. After a few weeks of doing this I had a nice variety in the freezer, and could pick and choose if I didn't feel like cooking that day or was busy with other things. "Cooking days" eventually gravitated toward the day or two after I hit the farmer's market and/or went shopping, so I could use up perishables quickly.