chromedome

That probably *is* what's going to happen, though it galls me to pay over $10/lb for lobster.

My sweetie is (sigh) doing a keto diet, so every Tuesday is Fat Tuesday.

You say that like it's a bad thing...

I have no idea what it might be, unless it's a clone of Montreal Steak Spice (which I abominate, just for the record) and they're trying to differentiate themselves. It's hard to say. Maybe it's one of those things like "Canadian" bacon, a term used by Americans and mysterious to Canadians. Up here we call that back bacon, or peameal bacon if it's rolled in cornmeal, but it's eaten a lot less than the conventional variety.

I can't claim credit, my daughter sent me a link to a Facebook page (it was a different but equally geeky meme) and I found this one when I scrolled down a few screens' worth. I just knew it belonged in this thread...

It was a heck of a game, for sure. It really followed the script, right up to that last couple of minutes. Seriously...almost to the 2-minute warning, the ball is in Brady's hands, and if you score the touchdown you win the game. Doesn't that always seem to be the way it shakes out? Win or lose, the Pats' Superbowls always seem to hang on that one play, and last night it was the strip-sack. To the extent that I invest in NFL football (the CFL is a more entertaining product IMO) I started following the Pats when they were the underdogs in '85, making their unlikely run to the big game only to run into the juggernaut that was "Dose Bears." I figure getting in before Bledsoe - never mind Brady - gives me the right to root for them unblushingly. That said, I like the Eagles and was perfectly happy to seem them bring off the upset.

LOL Rather you than me. That's about 10F higher than my personal comfort level. Right here along the Bay of Fundy, I get that a couple of times per summer.

I use coarse salt for brines, I just dissolve it in warmed water and then chill it before I add the meat. Of course, in my neck of the woods that just means putting the bucket out on my back step (yesterday the wind chill was -29C).

Pink salt isn't iodized. The issue I see with the recipe is that the brown sugar is all you've got for acidity to react with the soda. I'd use baking powder instead, with maybe a tiny pinch of soda to aid browning. I'm also very sensitive to the taste of baking soda, and seldom use it in cookies unless there's molasses or something to counter it.

I'm the only one in the household who will have an eye on the game, so my SB blowout will consist of something along the lines of one beer and a half-dozen crackers with cheese. Perhaps a few slices of garlic sausage.

I like all the cooked greens. I've been eating kale for decades, much longer than it's been fashionable, and I'm happy that its current moment makes it easier to find. I'm not that keen on it raw, except for baby kale in salads, so I usually eat it cooked. I like the sturdier texture. I'm partial to chard as well, though I find its earthiness sometimes doesn't work as well in a given dish. I appreciate dandelion greens, rapini and many of the Asian greens for their bitter and/or peppery flavors, but spinach (for when I don't want texture) and kale (for when I do) are my two mainstays.

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.