chromedome

We had one of those in the bake shop when I was going to school, though I believe it was removed the following summer when the Culinary Arts department got a multi-million dollar facelift. The small view window was a magnet for the handful of my classmates who'd never baked before, especially during the introduction to yeast doughs (you have to admit, watching "oven spring" happen in real time is pretty cool for a novice).

Yeah, Bourdain's version of the same warning was much pithier.

Several years ago, the manager of the store where I worked was listening to his next-door neighbour bewail the effect of an unusually dry summer on his garden. Seeking desperately for a positive, he finally hazarded, "Well, at least your onions are coming good." The confused neighbour followed his pointing finger, then scowled and said "That's my corn."

At 1:40, the speaker says that without the app one uses the buttons and their 10 settings "for the simple stuff." That would seem to imply that manual control is limited to presets.

Here you go. Click

Yeah, much the same boat here. We had an overnight low of 7 the other night, but are (allegedly) in for several days in a row of actual summer-like conditions. I may just give up and get a near-mature patio tomato plant or two from the local garden centre.

I knew somebody would step up and take one for the team.

The FAQ says you can use it manually.

It's further ahead than mine, if that's any consolation.

A grooved cast iron grilling pan works well. The grooves keep the skin above the fat, and you can even pour it out periodically (with great care) if you feel so inclined.

Ouch. That would make it tough to sleep, alright. We've been cold and rainy here, and the overnight low last night was 7°C/45°F.

I remember liking them as a kid, either just plopped into the milk or soaked briefly in boiling water as Kerry describes. We usually had the bigger Nabisco variety, but I seem to recall both Weetabix and Muffets occasionally cropping up in the stores.

It's cardamom. Two green, one black.

Somewhere on one of the USDA's multitudinous pages, you'll find test results for several grades of ground beef. They measured both the amount of fat lost during cooking and the amount of moisture lost during cooking. Reader's Digest version? The lower the fat level, the more moisture you lose from the beef. Eighty percent lean was a reasonably sweet spot on the continuum, with only modest fat left in the finished product but moisture loss also kept to a moderate level.

To me and my fellow "base brats," growing up, they were referred to as the Newfoundland Air Force GU-11. Yesterday as we were coming out of my local No Frills with my GF's wee granddaughter (age 2) in the basket of the cart, she laughed at the birds orbiting the parking lot and began chanting "It's not a eeeeaagull, it's a seeeeagull..."

I usually chop my own, but my "cheat" for rush jobs is the garlic paste in a squeeze tube, rather than the minced kind in the jar. I find the minced acquires a distinct off-taste (brand doesn't appear to matter, I've experienced several). The squeeze tube tastes much more like fresh, to my taste. YMMV.

The mall where I used to work in downtown Halifax had a Lebanese restaurant called Ray's in its food court. The local indie paper, The Coast, retired the "Best Falafel" category of its annual reader's choice poll because Ray's won every year, without fail. Visitors are usually surprised to find that falafel are right up there with pizza and donairs as the city's late night street food of choice.

I used to buy them at Superstore in BC and Alberta, years ago. Sobeys usually has them as well. It's basically a ham, but from the shoulder rather than the hip. A nice little cut, though you don't get the big slices like you do with an actual ham.

It's hard to tell from the very poor image, but the picture of the chuck tender on that link looks too flat to have generated the steaks I purchased. Humph...might need to inquire further.

Here in Atlantic Canada, No Frills (the discount brand of Loblaw's, the larger of our two national supermarket companies) is now selling "chuck tender" steaks. I don't know if they're the same, but they seem to be pretty good value. We had them the other night, as an experiment (inspired by this thread, natch) and they seemed quite tender at the price. Cooking method was plain old gas grill.

Mine was the kind that heated the water. For me, in my market, that was more cost-effective than the chemicals needed for the low-temp models.

You're right, my bad. Ferdzy's previous comment was the one above that. Obviously the blood level is still too high in my caffeine system.

...though I do note that, downthread, that poster says he's never grown potato onions and doesn't know what they taste like. It could be argued that this somewhat undercuts his credibility on the topic. Personally I have no axe to grind. If it looks like a shallot and tastes like a shallot, I'm okay with it being called a shallot.

I occasionally fantasize about having a small commercial dishwasher at home, like I had in my restaurant. A bit of warming-up time, yes, and buying the supplies would be inconvenient now that I'm not in the business, but that 2-minute cleaning cycle...ah, the luxury! The one I had was a relatively low-priced Fagor, which performed much better than the (more reputable) Moyer-Diebel in the kitchen where I do my cooking classes.

LOL