chromedome

It'll work, the issue is that if the concentration is too high there can be health repercussions.

It was sold at auction, so someone else got the benefit. My late wife was a chef's daughter, so she (like me) grew up with an unsentimental attitude. Her parents used to buy a lamb every spring, for lawn care and culinary purposes. She would play with it all spring, loving on it, feeding it flowers and putting ribbons around its neck, then come inside and ask her mother "Is Lamb Chop ready to eat yet?" At one point when I was a child my father decided to supplement his snaring of wild hares by picking up a breeding pair of domesticated rabbits. My sister and I decided, logically enough, that she would name the doe and I would name the buck. As I was deliberating, my father came by and overheard what was going on. "Call him Stew" was his suggestion. My best friend's name was Stewart, so I went with that quite happily. It took a month or two for the penny to drop.

A thing I used to do far too regularly was set my knife down on the counter, then brush little bits of debris from my cutting board with my hand. Of course, very often that meant thwacking my "brushing hand" against the blade of my knife, conveniently adjacent. Duh.

My late wife's stepson (previous relationship) raised a steer for 4H one year, which had unnaturally short legs (think bovine Dachshund). They named it "Ground Beef."

Interesting. There are no TJ's here, of course, but I find Costco to be a pretty mixed bag. I tend to go there for specific items such as OTC meds - the back pills I buy are well over $20 in the brand-name version but just $7.99 in their Kirkland iteration, and my GF's tummy pills and antihistamines represent similar savings - as well as big bags of raisins and walnuts, and those of my spices I use in quantity. Fruits and vegetables are sometimes worth buying, but usually not unless there's a big occasion coming up that involves a meal with the extended family (the quantities are often too large for my GF and I, and spoilage negates any savings). Butter, cheese, milk and eggs are all available at comparable or better prices at my local supermarkets. Meats at Costco here are slightly lower-cost than regular pricing at the supermarket, but are typically higher than the supermarkets' weekly specials. Since I *never* buy a package of meat at the supermarket unless it's a really good sale, and since I've been underwhelmed the quality of Costo's meats (can't answer for the US stores, of course), that's not a draw for me. I do occasionally buy the big pack of ground beef there. It's not subdivided into one-pound packages in our store, but that's only a couple of minutes' work when I get home. I buy my dog food there, and my cat food if I happen to be in the store when we need one. A package of their TP lasts us four or five months, so that's something we get consistently. Some of their frozen stuff is a good deal, but there aren't many things I buy frozen so it's not really a reason to go to there. I dunno, I think that's about it.

That thermal fuse issue certainly should earn the engineer his/her walking papers. That's pretty egregious.

Uncouth, "deconstructed"?

Ditto on the mandolin, but probably a smaller piece. I had it bandaged (the owner's niece was a nurse), put on a glove, and finished the night. It healed up in a few weeks, though I didn't regain sensation in that fingertip for a couple of years. My thumb once got infected after shucking a couple of hundred pounds of cooked lobster (it's hard to do that without puncturing yourself) and swelled up to about the size of a large grape or small plum. I couldn't get in to see the doctor that day, so I lanced it myself and bandaged it and wore a glove for the rest of the night. ...and yes, more miscellaneous burns and cuts than I can actually remember. I have a burn about the size of a quarter on the back of my hand right now, thanks to the tight quarters in my MIL's kitchen. Got bumped as I was checking the roasted vegetables in the oven. Just FYI, when you're posting at this time of day from the Antipodes, you won't get quick responses from this side of the world. It's just past 0600 where I am, at the easternmost edge of North America.

Describing the product as non-GMO is somewhat disingenuous, given that there's no GMO what grown commercially. ETA: Though there is a distinct irony in one that's received some potential market interest... https://www.foodnavigator.com/Article/2017/10/02/Genetically-modified-wheat-variety-used-to-make-celiac-friendly-bread-Study

Not really a practical option with these cabinet doors. Also, where it's a rental, I'd be reluctant to screw into something relatively permanent like the cabinet doors. I avoid anything going into the woodwork, as well, since the house and its moldings are almost a century old now and a lot of it still has the original finishes. Walls are fine, because it's easy to fill a small hole with plaster, but I'm respectful of the wood.

LOL Every pet owner can identify with that. I *do* love the wistful look on the one who's had to make do with a shoe, instead of cupcakes.

When I had mine mounted at or slightly below counter height, I kept my knives with the blades pointing down so the handles would come to hand easily. When I had mine mounted above counter height, I kept my knives with the blades facing up for exactly the same reason. I have a toddler granddaughter constantly in the house now, and no really suitable place in my current rental's kitchen to put it, so I think my magnetic strip might be relegated to holding screwdrivers in my utility closet for a while.

I laughed pretty hard last year when I came across a food blogger who breathlessly described the pink Himalayan salt as "the purest you can buy," and then in the very next sentence went on to extoll the healthful qualities of its many trace minerals - otherwise known as impurities. Honestly, some of those people... ...and yeah, I do occasionally come across references to "freshly-ground" salt in recipes from food bloggers. 'Cause those million year-old crystals just aren't the same when you crush them up ahead of time.

There are some specific religions and sub-cultures that avoid onions and garlic. The Jains spring to mind, and I know there are more. Nation-wide, though, onions are a commonly used ingredient and in fact onions taken past the caramelized stage to dry/crisp are a common garnish on many dishes. Indian stores often sell them prepared in a bag so you can just sprinkle them and save the tedious watching and stirring.

Nupasta seems to be the only variety available in my neck of the woods. So far nobody's gotten past the first bite.

You should have a grasp of which equipment, and how much of it, you need in order to execute your menu in a given volume within the necessary time frame. From that, you can look up the square footage of each given piece, add 'em up, and then rough out an allowance for working space in between them. That gives you a rough amount of floor space, give or take. Add in what you need for walk-in coolers and a freezer, and you should be good to go.

It would be a short list in Canada. We have two national supermarket chains, plus Walmart and Costco and a handful of local/regional players.

If a chicken breast falls in the forest...

This thread has got me thinking about the one my GF's mother has, and never uses. It's probably mine for the asking. (sigh) Like I need another kitchen gadget to find storage space for...

Empirical comparison would seem to be called for - multiple batches made with conventional pin vs tutove, comparative "puff" shots, etc - but that's probably more effort than it's worth for what amounts to idle curiosity for the rest of us.

On the up side, you brightened someone's day in Customer Support. Seize the positive.

From our local equivalent of The Onion: https://themanatee.net/moncton-kids-bullied-at-school-for-having-no-name-laundry-pods-in-lunch/

It's an interesting effect, like mouldy spinach doused in Pepto-Bismol.

If you're asking about the planogram, that's a retailing thing. It's kind of a "road map" to your retail space, where you lay out in detail which product (and how much of it) is displayed where. In this case, given the context, it would seem to encourage food retailers to add more international foods cultural categories (from that vendor, natch) to their product mix.

An open roasting pan in the oven is a nice compromise between the two techniques. I've done it at 350 F but apparently it works at a pretty wide range of other temperatures. You don't have the risk of scorching that comes with a moment's ill-timed inattention on the stovetop, and you don't get the oddly mushy texture of the onions from a crock pot. Just stir 'em every 30 minutes at the start, shortening to 10-15 minutes as they get closer to done. I found it easier, and it left me time to do other things in between stirs.