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This one has also been updated, and now includes Quebec. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-05-17/eng/1558122636122/1558122636502

Yeah, that. "I'm fairly sure she's not going to do it again." (the stereotypical English understatement..."

https://www.fastcompany.com/90347782/the-humble-receipt-gets-a-brilliant-redesign

I went out to the market where I used to be a vendor, for the first time in a couple of years, and said hello to the handful of familiar faces who were there (it's still early in the season, so many of them aren't coming out yet). Bought a bag of fiddleheads, one of radish microgreens, and some baby carrots. Ate Syrian food (hurray for recent arrivals!).

Alas, Asian markets in my neck of the woods are few and far between, and tend to focus primarily on pantry goods and snack foods (there's a university here and we get a fair number of Chinese students, so it's pretty much a convenience-store demographic culinarily). Google is my friend, though, so I've learned enough to be confident in saying they'll grow here. As for retirement planning, mine is (of necessity) basically to work until I fall over dead, so perhaps if I eat enough goji I'll actually have to start retirement planning.

I used to catch the freshwater eels as a kid in Nova Scotia, and my father would skin and cook them for me (they kinda gave me the willies, but I was belly-motivated even then and loved them). I'd never tried them smoked at that point, or I'd have been working on him to build a little smokehouse. My dad was up for all kinds of back-to-the-land stuff, and might even have considered it. Who knows? Many years later, as a youngster living far away in Saskatchewan, there was a little fishmonger's shop just kitty-corner from where I lived (the Cathedral Area in Regina, so if anyone else lived there in the early 80s you'll know the one). They sold smoked eel, as well as pickled herring in its many manifestations, which served as my hangover food any time I was flush enough for a little splurge (the "hung-over" part happened more often than the "flush" part, just for the record). The eel was European-style, not Japanese-style, so not the same thing. Still lip-smackingly luscious and tasty, though.

I think it comes down to how refined the oil is. On allergy-related sites I've seen some discussion of people with allergies safely using highly-refined peanut oils, but usually that's accompanied by a caution that this is risky behavior.

Interesting. I'd never given it a moment's thought, but had assumed that goji was tropical. My climate here isn't nearly as warm as yours, but it's worth looking into nonetheless. My zone is classed as 5b by Canadian standards, for what that's worth*, and would equate to somewhere between 4 and 5 as the USDA calculates things. *In my area, microclimates can shift your "real" climate zone a good level, level and a half in either direction, so it's the very roughest of guides at best.

Sooooo....that would be a "yes," basically.

It looks like the options are mainly the countertop type at $40-ish and under (Hamilton Beach, Proctor-Silex, Cusinart etc) or the under-counter kind at a couple of hundred $$ and up. I honestly have no idea how they'd hold up, though presumably a $200 or $250 under-counter model would contain better parts than the countertop kind. There are also the battery-operated "one-touch" kind, that you clap onto the can and push a button and watch them run around the lid. I've found they work poorly for anything other than entertaining cats and grandkids, but others have apparently had better luck than me and may be able to recommend a good brand.

A long-ago friend of mine always bought ridged potato chips, because liked them saltier and the ridges held sprinkled-on salt quite nicely. Once when I was at culinary school I went to a salt-tasting, and tried over 20 varieties of salt from around the world. It was a bit much, by any standard. Thankfully, at the other end of the hall was a beer tasting.

I've actually used the pre-browned crumbs off and on over the years, and demonstrated it in cooking classes. It works well for things that are thin and would overcook if fried or roasted until the crumbs were properly golden.

This. I like it other ways too, but that's the default at my place. Maybe not quite so heavy with the oil and salt, but similar.

The bubbles are a good thing, in the general sense, as others have pointed out. That being said, I totally understand the irritation of having one puff up somewhere in the middle of the pie and randomly redistribute your toppings. It's your pizza, so you get to choose how you want it to come out. If you want to have the best of both worlds, feel free to use your plastic spikey thing ("docker" is the word you were looking for) in the middle of the dough, and leave the edges un-docked so they can puff to their heart's content.

Welcome to our little corner of the web, LZB. The most durable thing I can think of would be the countertop-sized Hobart, but of course that's going to be a bit spend-y even if you browse the classifieds. You might find one at auction for a reasonable price, though. I know there are companies in the UK doing full-bore refurbishments of vintage, nearly-indestructible Kenwoods and bringing them back to like-new condition. They're in like-new price as well, unfortunately, and that's not counting shipping from the UK. Have you considered getting a quote from a Kenwood service provider? A motor rebuild and/or replacement should be pretty price-competitive, and you'd have a machine of known quality (plus, all your accessories will still fit).

NP. I know you read them, I know you have problems typing. I won't at all be slighted if they get no response.

I actually found myself in our local Sobey's last night during the "sensory shopping" hour (not intentionally, I'd just gotten back from out-of-province and needed a few things). It took me longer than it really should have to realize what was going on (in my defense, I'd been driving most of the preceding three days) but once I did, I quite enjoyed it. It was rather relaxing.

For our friends in Ontario: Dom Reserve brand hot-smoked salmon, potential listeria. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-05-05/eng/1557104244672/1557104247484

I tend to think of it as an oversized herring, which is close enough as a culinary comparison (I've never looked up where it belongs taxonomically). Yeah, they're bony SOBs but tasty enough as far as that goes, if you've got the patience (or fishmonger) to debone them. My dad was a big fan of the roe, so that was a frequent springtime dish for us (my mom wouldn't touch the stuff). I loved shad season as a kid, because they were the largest fish I had the opportunity to catch back then. I liked trout better, but shad were more exciting.

This one's been updated to broaden the scope of the recall. It's now "possibly national." http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-05-04/eng/1557028707615/1557028708635

I don't know if it's national or just a test in our region, but the Sobey's chain (one of the two main Canadian supermarkets) has begun offering "sensory shopping" for those with autism or other sensitivities. Once or twice a week the lights are dimmed, the sound system muted, and noisy activities (cart collection, shelf-stocking, etc) are put on hold. It's not something I'd plan a shopping trip around (not most days, anyway) but I can see how it would be a boon for anyone who needs it.

Well, as a general principle that's hard to argue against. Realistically, the number of recalls relative to the volume of manufactured food is pretty low. I don't eat a lot of processed foods in the normal run of things*, but the odds aren't bad when I do. (*That being said, a lot of my sweetie's favorite comfort foods include canned cream of mushroom soup and suchlike, so I eat 'em more than I used to...but still not much)

This one's been in the news already, but it may affect some of us here. Glass fragments in some PC brand and Black Label sauces from the Loblaw's stores. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-05-03/eng/1556928121801/1556928124049

That one's been broadened since my original post. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-05-03/eng/1556930092557/1556930092812