chromedome

One thing to be aware of with Epson inkjet printers is that most of them have fixed print nozzles. Most other brands include the nozzles in the ink cartridge, so when you change cartridges you get a new set. Epson in its wisdom went the other direction, which means that if you leave it sit for a while and don't print anything, the ink will clog your PERMANENT, NON-REPLACEABLE print nozzles. It is theoretically possible to clean those successfully, especially if they've only just begun to gum up, but in practice it often means junking an otherwise usable printer. I've just taken my parents' former printer, a $300 Epson multifunction unit, to the recyclers for exactly that reason. As you may gather they're not my favorite brand of inkjet. That being said, portable printers of any variety are scarce and when you need one, you need one. Just remember to print a page on it every few weeks, and you should be okay.

I make up five mornings' worth of oatmeal at a time (because steel-cut oats take a while to cook, and I'm not fond of the quick oats anymore). In the morning I heat it in the microwave while making my tea and my GF's coffee, and then I'm good to go.

Fryers in the 2 1/2 to 3lb range are pretty standard up here. Bigger birds are actually quite difficult to find in supermarkets; if you want a large roasting chicken they often have to come from the farmer's market or equivalent.

Mine is steel-cut oats, usually with raisins. The bog-standard egg breakfast with toast, some form of cured pork and (perhaps) potatoes leaves me feeling bloated and greasy until mid-morning, and then ravenous until lunch.

I've often wondered what it is with porcupines and the middle of the road. When I lived in a more rural area I would see three or four every evening, trundling down different stretches of the highway (and if ever there was a creature that locomotes by "trundling," it's a porcupine) but always in the middle. Predictably, the local ravens ate "porcupine panini" most mornings for breakfast.

Those can be for Father's Day.

Ugh. I'm sure.

Lisa pretty much covered it. If you haven't baked much before culinary school, or have only baked from mixes, you'll be expecting your batters and doughs to look smooth. A lot of the time, that's a mistake. With muffins and coffee cakes, for example, they're pretty much just "dump and stir": You want the dry ingredients to be moistened and that's about it. Cakes are more variable, depending on the recipe and the method, but as a rule you don't want to mix them very much either. If you're making a cake that relies on beaten eggs or egg whites for its volume, you'll need to just fold the eggs and the rest of the batter very gently until they're...not incorporated, as such, but "well acquainted." A common trick is to tip 1/4 to 1/3 of the eggs into the batter and stir them in, which lightens and softens the main batter and makes it easier to fold in the fluff without losing most of your air. For more specific assistance, you can ask about individual recipes. A high-ratio cake is different from a coffee cake, which is different from biscuits and so on, so generalized advice will only get you so far. I leaned on the collective wisdom at eG occasionally, back when I was in culinary school, and will happily pay it forward.

As a physician, I'm guessing you found a modicum of wry amusement in making the capsules.

I've just set it up to record as well. I don't actually watch much food-related TV anymore (most of it's pretty poor) but this one looks like a winner.

As an aging punk rocker, I'm inclined to suggest stringing some beads on the monofilament and calling it jewelry.

You have no idea... https://story.californiasunday.com/resnick-a-kingdom-from-dust

Sounds like a perfect summer day to me...

It's basically the same idea as running pasta dough through the rollers. You can't go from the lump of dough to a finished sheet in one pass, you have to take it through multiple steps.

Here in Canada, the result made the main page of our primary sports site, TSN (the equivalent of ESPN). I don't understand why, but...they also broadcast poker tournaments. I don't "get" that as being in any way a sport, either.

LOL That's rather amusing...

NP. I often write about food and nutrition, so keeping up with food science and the corresponding trends/fads/pseudoscience/anti-science is more or less a job requirement.

I seldom see it below $8/lb in my neck of the woods, and it's usually more.

Lucky you. I can usually buy grilling steak on sale for less than shank, or any other braising cut. ...Which I realize would not be an issue for most people, but I like braises a lot more than I do steak.

Hexane is the solvent that's used to remove the oil from soybeans, and then everything else is processed from the resulting meal. It's nasty stuff, but it's pretty thoroughly evaporated from the end product. Whenever I see vegans posting stuff on the order of "Do you know what's *really* in those chicken nuggets?" I'll sometimes counter with "Do you know how your textured soy products are made?" On the rare occasions I care to engage anymore, I'll often encounter someone who was previously unaware that most soybean products are made from GMO beans and processed with industrial solvents (even the organic ones can legally contain up to 10% GMO beans, and it's poorly policed, but organic soy is not processed with hexane). But then, I still (unbelievably) run across vegetarians who opt for Jello as the "safe" dessert when dining with omnivores, because it has no milk or eggs. Go figure.

For me, the stars align that way about once every three or four years. It works, though, because that's as often as I get a hankering for corn. I'll eat half an ear, enjoy it greatly, and not feel the need again for some time. I don't shun it like Liuzhou, mind you, and I'm still working my way through the quantity of home-grown my parents grew and froze before my Dad passed away last year, but fresh on the cob isn't especially a weakness of mine.

At one point my late wife and I had accumulated over 2 dozen local, artisanal honeys and the differences between them were remarkable. Some are grassy, some are floral, some have distinct citrusy notes, some skew to caramel while others are more butterscotch, some are very light on the palate and others are heavy. Our favorite was from a fellow vendor who only produced enough for her own family, with a few much-treasured jars going to a handful of friends. It had a remarkably long, lingering aftertaste, like a red wine with hints of dark berries in it. I still have about 1/4 cup left from the last jar we were given before my wife passed away. I've been rationing it carefully...I'm with someone else now, and very happy with my life, but in a way that's difficult to articulate this honey remains a living connection between us. Back in our farmer's market days, we became legends among our fellow vendors for selling a tasting flight of honeys. Three small sample cups of honey, each containing about 1/2 tablespoon, packaged up with tasting notes, stir-sticks to scoop the honey, and a wedge of fresh-baked corn bread to cleanse the palate between tastes (or to eat with the honey, as you prefer). We charged $5 for that, and the other vendors were incredulous every time we sold out.

Relative indeed. At 25C I'm looking for shade, and thankful when there's a cool breeze from the bay.

I've seen several of them at similar venues over the past few years, since the colony collapse scare increased interest in beekeeping.

I don't know which is more environmentally friendly at the macro level. Milk carton-style boxboard is recyclable in NS for sure, I don't know about here in NB. As for determining how much you have left...I just heft mine. The weight tells you part of the story, and you can certainly judge with your fingers where the level of molasses sits. It's certainly no harder than looking at a glass jar. Personally, if both were available in stores here, I'd take the carton every time. I've never had one of those break when I catch it with my elbow. I've noticed just within the past month or two that Crosby's has finally gotten with the times and begun selling molasses in a plastic squeeze bottle as well. Excellent for table use.