chromedome

I'm with you on Team Raisin. Chocolate just doesn't work for me in an oatmeal cookie; it's always a huge disappointment to pick up one of those by mistake.

The phrase "liquid chicken" will forever remind me of a particularly unfortunate incident involving the back corner of my fridge and three weeks away from home. It took a long time to get the smell out.

My sister did nine days in London with just her purse and a carry-on. Her travel companion brought a purse, backpack, carry-on and two checked bags, and went home with four.

The place I was chef in Edmonton did a lot of catering, and often after a function I would bring home a few packaged meals for lunches and suchlike. Walking down to the bus often meant passing panhandlers, so I gave out a lot of meals. One guy was utterly floored when I handed him a meal of duck breast and wild rice...turned out he'd been a line cook before the drugs and alcohol caught up to him. We may or may not have known a couple of the same people back in my punk days in Vancouver, but it was hard to know for sure.

I entered. Can't really justify buying one at this point, but free is always good.

I haven't worked with it myself, but my daughter has just discovered that many of her chronic illnesses appear to be due to wheat or gluten (she's awaiting her appointment for testing/confirmation). I'm curious to know how you're getting on with it, and whether I should buy it for my daughter.

Here on the East Coast "tin" and "can" are both used, but with the passage of time it seems that "can" is becoming the predominant usage.

About.com has been broken up into a handful of new sites, including The Spruce and Verywell, which are focused on specific subject matter (in those two cases, "home" and "health/wellness"). A lot of the old links will redirect, a lot will not.

I'll cop, too. It's been a while, but I've needed them off and on over the years despite my desperation-induced ingenuity where food is concerned (I routinely fed my family of four for a month on what our friends spent in a week, even during the good times). I've said for years that time and money exist on a continuum...the more you have of one, the less of the other you need to expend on your food. Over the past decade I've come to recognize that basic cooking skills are often a part of the equation as well, and when I moved here to open my restaurant I thought I might volunteer a few hours to teach those skills at a group home or some other charitable organization. That was before I realized my regular work week would total 110-120 hours, of course. I've been teaching basic kitchen skills to my GF's daughter and a few others who fall within my social orbit, but perhaps it's time to revisit the notion and see whether I can make something of it now that I'm self-employed and have flexible hours.

I'd never had any issues either, but looked at it closely after tripping across this thread. Sure enough, it was developing fine, hairline cracks. I haven't discarded it yet, and may keep it as an emergency backup, but I wound up not using it while I awaited the replacement.

A Dutch acquaintance of mine had a similar quote from his grandmother, to the effect that "crumbs are bread, too." They don't seem connected, but that was the gist of it...take care of the little things, and they add up to big things.

A 21-foot upright? I can only assume you have cathedral ceilings...

We used a combination of the vacuum cleaner's crevice tool, its brush tool, and a long-handled bottle brush. I don't remember how many times we emptied the vacuum before we were done, and there was a lot to sweep up as well. It's amazing how it builds up.

I brought my Mom up to my place for Easter weekend. Last week marked a month since my Dad's death, and Friday would have been his birthday (it's also the anniversary of my last day with my late wife, before she died unexpectedly in her sleep). I reckoned it was a good time to not be home alone with her thoughts, especially given that my GF's little granddaughter had a birthday party this weekend. Nothing like a bit of "toddler therapy" to cure a case of the blues. She did have one small breakdown over the weekend, but overall it went well for everyone. We did ham and scalloped potatoes and all the usual trimmings, including an apple pie made from apples I'd scavenged from trees around the neighbourhood last fall.

Windows phone ownership in a nutshell, alas. I had high hopes for Ubuntu Touch, but that project has now been cancelled, so we're basically stuck with the Apple/Android duopoly for the foreseeable future.

That's more or less how I do it too, though I might not go a full 30 seconds depending on the thickness of the crust and toppings. Works pretty good.

(Fruit) pie for breakfast is an honoured and long-standing tradition in my house. I reckoned it was a healthier option that most of the neighbours' kids were getting.

I've used leftover fries in frittata-style breakfast casseroles. When you have a restaurant with a fryer, leftover fries are one of those path-of-least-resistance ingredients at the end of a long day. (Yeah, I ate a lot of "breakfast for dinner")

I had trouble getting my bakers to roll things to the correct thickness, so I bought strips of square dowelling at various thicknesses and had them use those as rolling guides (the dough goes between the sticks, at a spacing that matches your widest rolling pin). It works until they get the hang of it, and then afterwards as a quick self-check.

I'm not a huge fan, mostly because I hate the mouthfeel and cloying flavour of 'em when made with cream cheese. I'm okay with quark, mascarpone or ricotta. Yeah, I do prefer a bit of acidity. Doesn't have to be citrus, necessarily.

Filet o' Fish is just about the only thing at McD's that doesn't lead to unfortunate...consequences...for me, so I eat them when I'm dragged into one. I usually order mine without tartar (I'm not a fan) and usually get it with tartar anyway. Can't be bothered to complain about it, so I just eat the damned thing. I don't adhere to the cheese/fish dogma anyway, but by my reckoning the major use-case for processed cheese slices is melting them onto something fried. The notion of it being (originally) fish doesn't really matter.

Just to clarify (because I'm intrigued) how coarsely or finely would you grind the beans?

In the large centres restaurants definitely can charge more, and there are a number of places where a tasting or prix fixe menu will go north of $100/person. Those are rare, though, and you can almost always order something else to keep the cost down. Toronto, Montreal and Vancouver definitely have amazing ethnic food. Toronto is said to be the most cosmopolitan city on the continent, in terms of the nations represented in its population. In my East Van neighbourhood, back in the early 80s, the options included numerous regional versions of Chinese and Italian, as well as everything from Vietnamese (then rare in Canada) to Portuguese to El Salvadorean to Jamaican. This was just in the relatively small area surrounding Commercial Drive, mind you. In my hometown of Halifax, the Lebanese diaspora of the 70s totally revolutionized the city's food scene. You'll find falafel, shawarma and especially donairs (our distinctive local riff on the doner kebab) being eaten all up and down the downtown area at 2 AM when the bars close, along with the inevitable pizza slices and fish and chips. Montreal bagels are renowned. I've had them, and they're good, but I've never had the New York variety when fresh so I can't offer a straight-up comparison. Poutine is...not my favorite. It's just fries with fresh cheese curds and gravy. If you have access to fresh cheese curds (if they don't squeak on your teeth, they're not fresh enough) and can make good fries and gravy, you're ready to DIY. I like my fries and gravy, but to my taste the cheese doesn't really add anything. Just to clarify, poutine is not some kind of Great Canadian Culinary Tradition. It goes back only to the 1950s, and was a local thing even in Quebec for some time afterward. I never saw it until the 90s, which is when it caught on and "went national." Think of it in that respect as the Canadian equivalent of pulled pork. The French culinary tradition survived here and mutated in its Quebecois and Acadian versions, with a number of dishes coming down to the modern day (tourtiere, tart d'erable, "rappie pie") and still widely made. The core culinary tradition among the rest of us is that of the UK (Scots and Irish have a greater influence here in the Atlantic region, English elsewhere), with native and Eastern European traditions having a significant impact on the Prairies. Like you we have an immigrant culture, so things changed have changed quite a bit since the beginning of the 20th century. Currently chefs all across the country adhere to the "fresh, local, sustainable" ethos as much as their peers Stateside. In Atlantic Canada the Scandinavian-inspired forager ethos has had a significant impact, perhaps because we have so much in common with Scandinavia (speaking in terms of climate and topography, if not necessarily culture). Newfoundland, which allows wild-caught game to be served in restaurants, is especially so. Here in my local area chef Jesse Vergen (mentioned in one or two of those articles) operates an organic farm with his wife in suburban Quispamsis, and supplies his own restaurants with much of their produce. Swiss chef Chris Aerni, near the border-area resort town of Saint Andrews, has his own kitchen garden and forages the wild spaces behind his inn (the Globe and Mail's travel writer once named his Rossmount Inn as "the best kitchen east of Montreal"). Even in tiny St. Andrews there's one restaurant where you'll plunk down $100 or more per head, but it doesn't cater to the locals or even the standard variety of tourist traffic. It's the Kingsbrae Arms, a Relais and Chateaux property owned by, and catering to, the Hamptons crowd. The chef is Provencal, with a background in Michelin-starred establishments, and I'm told the food is very good indeed.

Somehow (I'm guessing caffeine deficiency) I'd missed that the OP spoke specifically about hamine eggs, and only got the part about wondering if they'd work sous vide. My bad.

It's worth a shot. Long-cooked hamine eggs are an Egyptian staple, and I'm told develop a uniquely soft texture over time.