chromedome

No, like an egg roll. A square of dough, folded over to make a rectangle. Not quite as cylindrical as an egg roll, because one side was flattened/pinched like the ends. I guess "razor clam" might be a better comparison. Some of them would be slightly irregular, because nobody rolls dough perfectly square before cutting (though she was pretty good at that, too). The default filling was dry-curd cottage cheese, but she'd also do sweet ones with fruit fillings as desserts. Those tended to be smaller. She's still kicking, btw. She and her hubby are well into their 90s, and recently celebrated their 75th wedding anniversary.

I keep potato starch in my pantry for thickening purposes. Works pretty well, reheats better than flour-thickened or cornstarch-thickened.

My ex-wife's Mennonite grandmother made hers rectangular (like egg rolls) for the same reason.

I'm similarly ambivalent. I thought pull-out bottom drawers sounded wonderful until I actually had a fridge with the bottom-drawer freezer. Now that I have my big upright, of course, the fridge freezer holds just my gf's popsicles, several pounds of butter bought on sale, and a few containers of leftovers for quick reheating (the microwave is two feet away).

It's the essence of grandparenting, as well.

My only advancement over that is to use multiple pans, so the base of each melts its own little round on top of the rack. On one occasion, when I was moving and therefore in a real hurry, I put a catch-basin in the bottom and poured warm water over the frost until it yielded. It was messy and a royal PITA, but fast. Don't know I'd do it again except under similar duress.

LOL @Porthos When my son was in high school I taught him several fundamental cooking techniques, and also bought him a basic knife kit (chef knife, slicer and paring knife) in the industrial plastic-handled Henkels. He was thrilled, and -- since he was in the cooking module at his school -- exclaimed about taking his own knives to the next class. "Hey, Warren," I asked him, "Refresh my memory...why was it again that your school was on lockdown last Wednesday?" "Because some freakin' idiot brought a knife to scho-...oh."

Describing it as "slingshot bread" made me envision Ellie Mae hurling biscuits at Jethro.

I can't speak to that because I usually piped the fillings for mine. I can say that I usually had to use less filling than called for, otherwise I'd struggle to get them sealed. If I'm making them regularly (ie, when I had 'em on my menu at the restaurant) I eventually get to the point where they can be filled-to-the-brim, otherwise I'd just make the ravioli larger than necessary and then trim them down to size so the ratio of pasta to filling would be right.

Up here they sell 'em at the Dollarama chain of dollar stores. I keep meaning to buy some one of these days, but I never remember when I'm actually in the store.

I also use Finish pods. No rinsing, no pre-soak, no special treatment, no Jet-Dry, no problems. My dishwasher is an elderly Kenmore portable, so it's not as if the machine's raw power compensates for any shortcomings in the detergent.

Learning there's a clam species called the "incongruous ark" made me as happy as a clam.

An interesting thread...I went back to the beginning and read it all. I grew up in Nova Scotia, and hot cereal of various kinds was our usual cold-weather breakfast. My sister and I favored oatmeal (always rolled oats, then) while my mother preferred Cream of Wheat. We also had multi-grain Red River or Vita-B (nobody's mentioned the latter, so it might have been an Eastern Canadian thing) as a change of pace. My ex-wife grew up with lumpy Cream of Wheat, so I had to learn to make it for her with just the right size and number of lumps. As an adult I discovered that I enjoyed steel-cut oats much more than rolled, so that's now my default breakfast year-round. My usual batch is one cup of oats to 4 cups of water, which gives me five mornings' breakfasts. I usually make it during the day, then glop it into a plastic container and refrigerate it after it cools. In the morning I microwave to reheat it while my toaster does its thing. A bowl of oatmeal and two small slices of homemade ww toast sees me through quite nicely until lunch (on those infrequent occasions when I have some variation of the Standard Egg Breakfast™ instead, I feel bloated for an hour or two and then ravenous for the rest of the morning).

Freeken: (v.) 1. The act of cooking freekeh. 2. A reaction to badly cooked freekeh.

The most "local" one I know of is in Fredericton, an hour or so away depending on the roads. For now, I'm perfectly happy with the cracked variety.

Sounds like you probably need to replace the seal. They do wear out over time.

I love the name, and the label. If I saw that in a store I'd have to try it. I recently brought home a bottle of this one for similar reasons...saw the label, and had to give it a try. Same thing with Shawinigan Handshake, though the name requires a bit of explanation for non-Canadians. Also a bit more.

We eat a lot of it, too, but I haven't seen it here in whole-kernel form. Bulk Barn and Superstore carry it in a cracked version.

That's the matchup I'd picked. If it goes that way, I'd take the Pats over Atlanta despite their high-octane offence.

One of my favorite SB memories is of my then-young daughter watching the Rolling Stones' halftime show with me. After watching Jagger dance and writhe across the stage for 20 minutes (or whatever it was) she opined gravely, "He's a wiggly person."

Yup, good matchups tonight. Packers would be an easier choice if their secondary was healthy, though. Tough to favor a banged-up unit against Matt R et al. That being said, Atlanta's secondary is less than stellar. Should be a wildly entertaining game, however it ends.

FWIW, I tried the one-ingredient banana ice cream with mango last year. I found that the combination was less than the sum of its parts...the woodsy, pine-like note in the mangos brought out the similar note in dead-ripe bananas, and somehow the whole thing was astringent like over-steeped tea. I've always found underripe bananas rather astringent as well, but I suspect you could probably make it work with just-ripe bananas and some kind of additional sweetening. I wasn't interested enough to pursue it further at that time.

No news to anyone here... http://www.npr.org/sections/thesalt/2017/01/18/509675621/not-just-a-crock-the-viral-word-of-mouth-success-of-instant-pot?utm_source=pocket&utm_medium=email&utm_campaign=pockethits

They're good when stuffed with sausage or lamb and baked. You'll find any number of recipes for savory stuffed apples (or quinces) if you poke around a bit.

It's a bilingual country..."ailes" and "poulet" are available options as well.