chromedome

Well, it's a start. You can always add croutons to the salad or much on some crackers and cheese afterwards. Or mop up the extra sauce with half a loaf of crusty bread. My GF gets a hankering for lobster periodically, and I try to save the shells for stock. Shrimp shells, as well. I'm actually not especially fond of lobster, but I do love me some shell stock. Good stuff.

Spoken like a true pragmatist.

I would guess the point is an extra few $$ at the bottom of your cheque, when it comes.

If anyone's bought cheese in Quebec recently, Le Pic brand's Saint-Felicien cheese is being recalled for potential E.coli contamination. http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-04-29/eng/1556588698919/1556588701350

I have the same book. It's a cute pic.

Equally disruptive, I'm sure.

In my 1990 edition, it's "Braised New Potatoes and Carrots with Dill."

Yesterday morning, as I blearily started a pot of steel-cut oats, I reached into my cupboard for the cinnamon (I like a whiff of cinnamon in my oatmeal). What I actually came out with, and sprinkled into the pot, was seasoned salt. Fortunately I recognized what I'd done and immediately dumped the pot and rinsed the oats, so there was no harm done. This did, however, illustrate why I normally cook my oats ahead of time.

https://www.theguardian.com/world/2019/apr/24/farmers-save-earths-soil-conservation-agriculture?utm_source=pocket-newtab

I grow them for the greens. They're the first thing I get from my garden in the spring (well...after the chives, anyway). For cooking purposes, think of the roots as delicate young white turnips and treat them accordingly. They're pretty much interchangeable.

https://www.npr.org/sections/goatsandsoda/2019/04/27/716849557/why-a-classic-levantine-dish-is-sailing-from-canada-to-syrian-refugee-camps

I can keep mine on the counter year-round, without it getting too hard or too soft (or at most, too soft only for a few days of the year). Hot toast and soft butter works for me. The odd time when I find an empty butter dish just as my toast pops (grrrr*), I'll pull it from the fridge and cut it thinly, and let it sit on top of my toast for a few moments to soften. As long as the bread is free of deep holes, I may even put it on top of the toaster to soak up that residual heat. (*This happens because of visiting grandkids, or more accurately because of their parents. Said parents are also prone to the "milk back in the fridge with two tablespoons left in the bottom" gaffe, and the ever-popular "box of crackers or cereal back in the cupboard with LITERALLY 2 PIECES LEFT.")

Yeah, no biscuits at McD's. OTOH, I'm pretty sure the Southern locations don't get McLobster. So, you know... I'm personally all over the biscuits and sausage gravy, fwiw. But I'm not fat-phobic, as so many are.

I like sausage gravy, but I don't want to be around you when you're bringing it up. (...sorry...)

Truthfully, I'd never heard of them until I resumed hanging out here in my late 40s.

That's fascinating, and never would have occurred to me. My culinary interest in sous vide remains minimal (ducks, runs) but I could see myself eventually picking one up for this kind of use. (After which, of course, it would probably see occasional kitchen duty as well...)

I've seen numerous articles and studies about its use in geriatric nutrition. Because it's not perceived the way normal seasonings are, it's exempt from the broad deadening of taste that occurs in the elderly. A lot of facilities are now using it judiciously as a way to make food more interesting to seniors, and encourage them to eat adequately.

Two national recalls, both for salmonella. Skinned tigernuts, EcoIdeas brand, and Celebrate brand frozen profiteroles and eclairs. http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-04-26/eng/1556339192099/1556339193250 http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-04-26/eng/1556327958855/1556327960836

I'll be snickering all day over "corn in the Cobb." I'm easily amused...

Updated. Now includes Saskatchewan, and possibly national. http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-04-24/eng/1556134617625/1556134619557

That's true as far as it goes, but there's always that pesky gap between theory and reality. I found myself constantly having to make adjustments based on the potatoes I was getting from my supplier. Hypothetically they should have been the same year-round (same supplier, same brand, same cultivar, etc) but that's never the case. Sometimes they were perfect. Sometimes they'd clearly not been out of the farm co-op's cold storage for as long as they should have been, and were still in their sugary "anti-freeze" state (and therefore a quick-browning PITA to deal with). At some point in the year there's the switch from old-crop to new-crop potatoes to dread, as well...that requires similar adjustment. I eventually mastered the necessary tweaks (longer soak, lower the blanching temp) but it was an ongoing battle, and I threw out a lot of fries in the process. The worst part? I also had to keep frozen fries on hand because a solid half of my clientele preferred those. 🙄

That's pretty much how it ended up, except with cabbage in lieu of cauliflower. Pan rolls and buttermilk biscuits, because we had some who liked each so what the heck. The cobbler plus a cake and caramel sauce (a favorite of my sweetie, who's back on keto now that the holiday meal is over). Only 10 of us at table, in the end, though my GF's sister joined us via Skype from the opposite coast.

I had to turn off AdBlock and Ghostery, and then disable the native content blocking in Firefox as well. Ordinarily I don't bother, but I reasoned that I was unlikely to ever visit that site again...