chromedome

It's a great read. I've been meaning to pick up her other books, but haven't yet. I've recently cleaned about 200lbs of cookbooks I'll never open again from my shelves, so this might be a good time.

I have a little Logitech wireless keyboard/touchpad on the laptop the grandkids use, for that exact reason. I'd rather they mucked up a $30-$40 keyboard than the HP ProBook itself.

I was waiting for that. For once, I didn't want to be the one to do it.

My GF is keto-ing, so cream is a similar story here. Except a litre (quart) costs $5.79 at Superstore or $6.49 at Sobey's (Superstore is across town and Sobey's is two blocks downhill, so I'll often opt to pay the extra $0.70).

That's really not basil. It's a bit of a prima donna, and needs loads of water and sunshine. I get 7 hours of sunshine here in mid-summer, but there's no one spot outdoors that it can see all of that sun. Instead, I have it in a corner of my kitchen where it gets pretty much everything from sunrise to sunset (and I can see if it's starting to get dry).

I'm pretty sure I would too, if I'd been slashed deeply and stuffed into an oven.

I always remove the skin. ...to my plate. Sometimes it doesn't all arrive at the destination, though. (NB: I don't get a lot of salt from other sources, so an occasional splurge like this isn't a big deal)

Every time I read the phrase "no man is an island," mentally I add "...except that one."

The main Canadian supermarket operator, Loblaw's, is beginning to offer delivery as well. It's being rolled out in a limited number of locations initially, and will presumably be available more widely once they've worked out the kinks. Online order/pickup service is available even here in New Brunswick now, so presumably that at least is currently national.

...the cooking, of course, not the videos. The people who make the videos have a business providing authentic recreations of 18th/19th century goods to re-enactors, "living museum" attractions, and suchlike. There are 10 seasons' worth, if this catches your fancy. https://www.youtube.com/channel/UCxr2d4As312LulcajAkKJYw

Fair enough, then. A lot of higher-end phones have been adding presets for this function, and they've been calling it "bokeh" in reviews, so I was misled. Henceforth I'll leave the photography advice to those who actually understand photography.

The term you're looking for is "bokeh." Foreground in focus, background blurred. Here's an explanation of the basics, and here's an iPhone-specific tutorial.

Made the mistake of looking at the Aristocrat on your link upthread. Oh. My. I'm sure a perfectly-restored unit probably costs as much as starter houses do in my neck of the woods, but... (sigh). Want.

At the end of the day you're the one who popped for the Tutove, and you're happy with the result. All is well.

https://www.atlanticsuperstore.ca/search/1520878823537/page/~item/bisto/~sort/recommended/~selected/true

Pretty sure I've seen it at Superstore. I'll be there this morning to teach a class, so I'll have a look.

Professionally, of course, one is always a repeater. It's the nature of the business. I lack the obsessiveness to fall into the "serious student" category. I could never make the same thing 25 or 30 times in search of the One Perfect Recipe, I'd just lose interest. In my personal cookery I'm more the one-off, "just wing it" type. I almost never cook from a recipe, but I'll bake from one if it's something I don't normally make. I'm much more omnivorous/omni-curious than anyone else in my life, which is an ongoing frustration. The only time I've been able to cook exactly what I wanted, whatever I wanted, at any meal was when I was single...and how much fun is cooking for one? (sigh) My GF is actually pretty good about trying things but she's currently doing the keto diet, which means there is only a very small overlap between what she eats and what I eat in a given day.

Before his sudden final illness, my father asked me about the IP and its kin specifically for that reason. He frequently wanted to try small batches of things, and thought it would be more practical for him than a full-sized pressure canner. Given the "not recommended for canning" verdict given electric pressure cookers by the USDA, he ultimately did buy the full-sized canner but didn't get the chance to use it.

I'd actually just read that about 20 minutes ago, while aimlessly wandering the internet as insomniacs do.

Mine, alas (a gift from a former in-law) is strictly of the souvenir variety. It's as sharp as the edge of a spoon, and patently not worth the trouble of attempting to sharpen it.

I have a meat mallet now, but for years I just used a wine bottle. Works pretty well.

There's actually a desperate shortage of line cooks in many markets. The issue lies more in what people are willing to pay for a meal.

Your work flow looks good to me, though I'll emphasize that I've done similar things on only a few occasions. I would think the 18-20 hour rise in the fridge would probably be adequate even if the yeast is a bit subdued, and that it might even be a bit too long if you upped the yeast (ie, that it might overproof even at refrigerator temperature). On that particular head, I'll absolutely defer to the judgement of anyone with greater/more recent experience. FWIW, my similar-vintage Friberg is four feet from where I type this, so I can PM you his recipe if you'd prefer to use it.

Step-daughter says that tips for the housekeeping staff were more prevalent when she started, several years ago. Now, they're happy to get anything at all. FWIW in terms of context, she works at a resort hotel in California.

https://arstechnica.com/gadgets/2018/03/unprompted-creepy-laughing-from-alexa-is-freaking-out-echo-users/