chromedome

You'll find that his first post here was in defense of someone who'd written a negative review of his then-current book. I've always thought that said a lot about him.

Yes, there are several domesticated varieties bred specifically for meat production. On one of our interminable trips between provinces, my daughter and SIL were chatting about his brother's pet bunny, and another that his cousin owned. The cousin's was a Flemish Giant, at which point I piped up unthinkingly and commented that "Oh, those are one of the best meat breeds!" The conversation died at that point... (ETA: Driving between New Brunswick and Nova Scotia is only a few hours, which hardly counts as "interminable" by Canadian standards, but *any* time in the company of my SIL is unequivocably interminable.)

Potential pieces of glass in Monster brand Salted Caramel energy drink. http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-03-22/eng/1553298085992/1553298088098

The "turtle burgers" were a big hit, though the younger granddaughter (whose mom keeps turtles in an aquarium) required repeated assurances that "no turtles were harmed in the making of this burger."

I showed that to my GF. Now I gotta make 'em tonight for her and the grandkids.

Jane's Pub Style chicken nuggets, also salmonella. This one's national. Only one date code currently recalled, but that might change. http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-03-21/eng/1553209880516/1553209882053

Kinda food-ish...

A couple of Organic Matters brand herbal teas are being recalled for possible salmonella. BC for sure, possibly national. http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-03-21/eng/1553204633622/1553204635521

While I'm not enthused about the use of cymbals as props, I'm pleased to note that they've at least chosen Sabian, manufactured here in small-town Meductic, New Brunswick (about 90 minutes north of me).

That's the gold standard, right there (IMO, anyway...).

I think of Kali whenever I hear the expression "forewarned is forearmed."

To me the calculus is simple: Tuna packed in oil retains much more of its flavor. Given that it's not a daily staple for me, the price difference is meaningless and the caloric impact of a ml or two of oil equally so. I just want it to taste good when I do eat it, so I buy oil-packed.

"Sorghum nouveau" sounds like a brilliant marketing idea.

It turns up in Canadian supermarkets, though it's certainly not a popular/mainstream item. If you look in the wee section of shelf where they keep specialty versions (tuna in mustard, tuna with herbs and lemon, etc) you'll also see tuna with chilies. Personally, I'm happy just to see tuna in oil finally getting some traction. For the longest time Clover Leaf was the only brand I could find consistently, but now Rio and a couple of others are reliably available. I don't eat a lot of tuna these days, but oil-packed is so vastly superior I just refuse to buy the water-packed kind.

Ontario only, botulism in bar clams. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-03-15/eng/1552702897100/1552702899415

That's a deceptively simple request, isn't it? I bought and returned about a dozen at different price points before settling on my current one. It's Calphalon-branded, and God only knows who actually makes it for them. Working well for the...uh...five? six? years I've owned it.

I'm on the road, and therefore settled for store-bought. At least it was locally made, with local apples.

I'd bet against that. I have the same ambivalence about it that @EatingBen does...part of me says "wow, I'd invest in that!" and part of me rolls its eyes and mutters "here we go again..." That being said, I think there's enough awareness now of the downside to Keurig's disposability that a new product would probably try to mitigate that criticism in advance. At my home we use refillable, reusable K-cups for those who want the convenience. My mom buys a brand that's in fully compostable pods, and lives in a province that actively composts food waste.

I don't use mine for chocolate, but on the Foodsaver you push a button to put it in manual-vacuum mode and then hold down the vacuum button for as long or as short a period as you wish. When you let go it stops, and then you use the separate "Seal" button to close the bag. I played around with it a few times while trying to seal easily-squished items such as hot dog or hamburger buns, before realizing (duh) that it was easier and better to freeze the buns before vac-bagging them. I'm guessing Greweling uses his machine that way, just holding down the button long enough for the bag to form itself gently around the pieces.

At some point one of the major cookie-makers had a peanut butter cookie called the Nutterbutter, so I suspect that's why the name got changed.

It's kinda food...

...is the first "Keurig for [x]" concept I've seen that I thought was actually a pretty cool idea. Execution will be everything, of course, but still... https://www.engadget.com/2019/03/12/lg-snowwhite-ice-cream-maker-keurig/?sr_source=Facebook

This. When I'm making a big holiday meal the prep dishes/utensils/etc are ready to come out of the dish washer by the time the meal is over, and then the dishes from the meal itself can go in and I fire it right back up again. It makes life a lot simpler and guests don't feel impelled to come in and assist with the washing up, which to me is a worst-case scenario. I appreciate our friends and family, but the kitchen is where I go to maintain a bit of space between myself and them. (From which you might accurately infer that I'm not a fan of those "open-concept" floor plans that look so nice for the TV cameras, but are problematic in real life.)

To be clear, no criticism is intended (explicit or implicit) for anyone who has the necessary budget and level of enthusiasm. The world's economy would collapse if my interests were the societal yardstick.