chromedome

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.

Yup. The article pointed out that Grubhub orders accounted for about 15% (that number again!) of the chain's business, which is a pretty healthy chunk and presumably worth it on its own merits. The restaurateur's beef wasn't with the size of the cut, but Grubhub's practice of taking that same cut for calls that aren't orders. As an aside, it's yet another example of the mandatory arbitration clauses that have come under increased scrutiny of late. Gee, signing away one's right to sue turned out to be a bad thing...who knew?

She lives in an apartment in town, now, but still washes her dishes in a mixing bowl in the sink. Now she uses tap water, but she's still very frugal in her water management. She doesn't pay for hot water, mind you (it's included in the rent) but old habits die hard.

Well, in my world $249 for a CSO is a price point I haven't yet managed to justify (and I bought my VitaMix used for $25, which is about what it's worth to me). In truth, I've scratched my head over the Thermomix for years and don't really understand its appeal for anyone who isn't restricted to a kitchen the size of a phone booth. Perhaps I'm just a culinary Luddite.

Double is the default here in Canada. I don't think I've seen singles except in really, really vintage houses. Numerous studies have demonstrated that, unless you wash dishes like my Mom, the dishwasher uses less power and water and is the more environmentally friendly option by a considerable margin (my Mom lived for many years in a home with a low-capacity well, and washed her dishes in just a few cups of hot water heated on the wood stove).

Typically lower than that. I've seen varying numbers over the years, and of course a volume-oriented QSR will have a different scenario than a Michelin-starred destination restaurant, but most of the studies I've seen over the years put retained profit at 5-7% for the industry as a whole. The article says it's the commission rate negotiated for that particular regional chain, so clearly it's rate they considered viable when they signed the deal. Presumably, their approach to Indian cuisine yields better than average margins.

The ones I bought were intact, in strips ~1 foot long.

I've never actually seen one "in the wild" anywhere in Canada, and I know from watching reno shows that they're explicitly banned in some jurisdictions. Not sure about Calgary.

I have grandkids, so when my brain encounters "baby [anything]" it automatically fills in the obligatory "doo doo doo doo doo" afterwards.