chromedome

That's how I generally do it. I crisp the skin side, then finish the "presentation" side. If you have a relatively thick piece, and want pretty grill marks, you can grill the presentation side first and then finish it on the skin side. I'm a huge aficionado of well-crisped skin (that's basically *why* I grill the fish) and care not one whit for grill marks, so I don't do it that way. There's a risk of the fillet being overcooked before the skin crisps properly. YMMV Do you get fresh mackerel in season on your part of the coast? They're a particular favorite of mine for grilling.

That's brutal...a clear example of how the fallacious "restaurants are inherently riskier than other startups" narrative becomes self-fulfilling.

...which is less than the price of oxtail. One day I hope to find out who's the SOB who decided my favorite braising cuts needed to cost more than grilling steaks, and when I do he's going onto a rotisserie over a slow fire. Right beside the guy who decided you don't need to actually be able to retrieve change from the change pocket in a pair of jeans.

Since I work from home, lunch is whatever needs to be used up. Often that's the same thing for a few days in a row, unless I think to package and freeze some of it (assuming, of course, it's freezer-able). Doesn't really bother me much to eat the same thing repeatedly.

The last piece I bought was Maple Leaf. IIRC it cost me $13.99 for a piece that was just about 1 kg. The bucket of corned short ribs is $42.99 for four pounds, but I could only bring myself to do that just once.

My favorite sentence of the day.

Ah, yes, the "undead before it was cool" meme.

No worries, and no apology necessary. As a word-merchant by profession, and a pedant by predilection, I have more than my share of pet peeves. (I also have peeves about my pets, but that's another topic entirely)

Food safety won't be an issue, because in that respect your "freezer life" is essentially infinite, as long as your power never goes out. Freezer burn is the big one, and secondarily the potential to absorb odors from other foods in the freezer. Vacuum sealing is definitely your friend, though heavy-duty freezer bags work well enough if you're really, really diligent about extracting as much air as you can when you package your foods. It can also help to over-wrap with foil, or to enclose your vacuum-sealed bags in a heavy-duty zipper-seal freezer bag. Prepared meals and ground meats are the quickest to become famine food, in my experience (ie you *could* eat it, but probably won't unless starvation is the option). If you have a big slab of frozen ground meat, you can sometimes salvage it by thawing it partially, scraping away the damaged exterior, and then allowing the relatively untainted interior to thaw the rest of the way. You'll still have a whiff of "off" flavor, but it's easily masked in something like a tomato sauce or garlic-heavy meatballs. You can do the same with roasts or extra-thick steaks and chops. Thinner ones, of course, are just too difficult to shave the damaged layer from. If you have skin-on chicken pieces, the damage is sometimes confined to the skin of the chicken and removing that will salvage them. Obviously, these are steps you'll only take if your circumstances warrant the investment in time and/or prohibit just dumping the food in your green bin and buying fresh. In my younger days, when I was feeding my family each month on what most people would consider a week's food budget, that was often the case.

Apparently it exists, but there's minimal resemblance between the US and Canadian iterations of the brand. https://thetakeout.com/canadian-a-w-burger-fast-food-worth-crossing-border-1832757524

Realistically they're probably nearing "peak IP" in the US/Canadian markets, so international expansion is an obvious next step. One or another of their new/upcoming products may yet be a solid hit, if not at the level of the IP itself, which in turn could be rolled out through the international channels once they're established. As far as that goes, if the marriage proves disappointing, it's not at all unknown for acquisitions to be spun off again into standalone companies.

My current one is a Swing-A-Way handheld, which worked beautifully for about six months but is now barely functional. I've used the OXO and found it adequate. I'll have to see if I can find the EZ-Duz-It in Canada, and give that a shot. It's strange to me that something so basic should prove to be so difficult to execute well. If I get the opportunity to build my own house/kitchen at some point, I'll just put a commercial Swing-A-Way at the end of a counter and be done with it.

Does yours actually let go of the lid reliably? My former SIL had one that was similar, and I cut myself many times trying to wrestle can lids away from the damned thing.

My daughter sent me this, and it seemed apropos for this thread: https://notalwaysright.com/theyve-scrambled-a-few-too-many-eggs/139998/

That's weird. It's not like Fast Company is a dodgy site, or anything. And I use Adblock Plus, Ghostery and Firefox's own anti-tracking functions, so usually if the browser is going to break anything it'll break for me.

https://www.fastcompany.com/90313508/why-top-restaurants-are-getting-rid-of-stoves-and-why-you-might-too

Salmonella in Sobeys' Compliments brand chicken nuggets: http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-02-27/eng/1551284021762/1551284022043 C. botulinum in Boffo's smoked trout (Ontario only) http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2019-02-27/eng/1551329123161/1551329125331

That's the little Chinese buffet place a couple of blocks away from me. When I started going there a decade or so ago, the kids were preschoolers. They proudly helped clear the dirty dishes, and galloped messages from the buffet to the kitchen to let them know what was getting low. A couple of years later they would sit in a back corner with others of the extended family, painstakingly assembling wontons. Now they're in middle school and I seldom see them actually in the restaurant, but feel a twinge when I occasionally pass the whole family in a supermarket. It's almost like watching one's own kids/grandkids grow up.

Apparently the CIA is switching its focus to subscription-based services and ebooks, so a number of boring ol' dead-tree books and DVDs are marked down to $10/ea from their original prices. https://shop.ciaprochef.com/collections/all

Yeah, that part fractured me as well.

Just at cross purposes, I suspect. We got off on that tangent because you'd spoken of having a box of tissues on the table in lieu of napkins, so mentally I extrapolated that to paper napkins specifically (since tissues would be a more intuitive replacement for the paper kind than the linen kind). It was a flippant throw-away remark in the first place, which I perhaps might not have made if the blood level had been a bit lower in my caffeine system.

https://slate.com/human-interest/2019/02/gordon-ramsay-autism-food-sensory-processing.html

Yeah, I know. It felt weird at the time, is all. This sort of thing is fading, along with many other regional distinctions in vocabulary and usage, but it was still common when I was growing up. Now it's mostly something one brings up in fun (that was the original intent of this little digression), usually in conversation with Americans like my late wife. She was amused by "serviette" and "settee" and various other anachronisms I don't recall off the top of my head.

When I was a kid I only saw the word "napkin" in conjunction with the word "sanitary," so that was a bit of an adjustment for me when I got older and moved away from Atlantic Canada.

LOL Don't you mean "serviettes"?