chromedome

They work amazingly well. For the first couple of days you'll still seem to have lots of flies, and then suddenly they'll almost completely disappear. You'll get a new hatch a few days later, but the same traps (unless they're totally clogged with wee corpses) will dispense with those as well. After that, just set 'em out as needed.

No, but I'll be curious to hear how it turns out. I suspect that, given the cookie dough will be much denser, it will sink to the bottom, but I've been wrong a time or two.

I hear you on the haze of fruit flies, @JoNorvelleWalker. Do you know about Truvia traps?

I love 'em all. Alas, they remain solitary pleasures for the most part. My ex-wife, late wife, current girlfriend and kids wouldn't have 'em on a bet.

I hear you. My favorite part of Jacques Pepin's memoirs was his description of his mother circling the town's market, then aggressively haggilng over the most "suspect" produce to get the lowest possible price. That, my friends, is old-school frugality. When my kids were little, there were many times when all of my produce came from the discount cart. I've always maintained that culinarily, time and money exist on a continuum. The more you have of one, the less you need of the other.

I should think a Sobey's there would be able to order it in for you, even if they don't regularly stock it.

...especially in light of today's DDoS attacks, thought to have been fueled by poorly-secured IoT devices. Boy, I just can't wait until all cars are connected in real time, too...

Dinner tonight was my childhood in a bowl...rabbit stew, and a fresh-baked biscuit. Not the prettiest thing I make, but tasty.

Really? I see beef tongue quite regularly at Superstore. It's whole or half, still in the skin, but they have it most weeks. I've only ever slow-cooked it whole and then peeled and sliced it once it was tender, but I've done the paper-thin thing with beef heart (which is similarly tough) so it makes perfect sense.

Oh, I did. I did.

Oh, I never actually bake in the machine. I just use 'em to do the grunt work, then I pan the dough and bake it conventionally. ETA: I should probably expand on that. I've found in the past that bread baked in the machine was unsatisfactory, and haven't done it in years. Instead I make a single batch of dough in my conventional machine, a double batch in the horizontal machine, and combine them. With the recipe I use for my daily sandwich bread, that yields five small 1-lb. loaves. I've not used a Zojirushi before, nor has anyone I know, so I'll probably make the experiment of baking in the Zo by way of a compare and contrast.

Elephant garlic is a whole 'nother thing. This is plain ol' Allium sativum, a specific hardneck cultivar called "Music" that grows very well here in Atlantic Canada (most of the commercial growers here plant it). My father's been hand-selecting the largest and most vigorous bulbs for a long time, so he now has his own sub-cultivar that's finely tuned to his own soil and microclimate. It's actually very close to the size of elephant garlic, but with the "full-fat" pungency of the real thing. The cloves aren't quite as long as those of elephant garlic, from top to bottom, but are otherwise just as plump.

...and, it's now in my kitchen. Maiden batch tomorrow.

Here you go...

A followup to my earlier post about garlic from my father's garden...I had occasion to fetch out a fresh bulb tonight while I was cooking. Here's the pictorial evidence:

I took my sweetie's oldest granddaughter (age 5) up the block to an abandoned apple tree, and filled a couple of shopping bags with small but surprisingly good apples. The young 'un, of course, wanted to throw away anything with the slightest imperfection. She decided we should make apple muffins out of them, so I obliged.

Yup. For me, this portion of the discussion could just as easily go in the "Never Again Will I..." thread.

I'm with you on the garlic thing. My father grows his own and has been selecting for size for 20-odd years, so one clove from his equals 2 to 3 (or more) from supermarket garlic. I've gotten up to 1/4 cup of finely minced garlic from one clove. Makes "far too much" far easier to achieve.

I should point out that not all hotel restaurants are run by the hotel. Company-owned spaces are often just there as an adjunct of the primary (room-renting) business. Independent operators leasing space in a hotel, as I was, are more motivated to turn a profit/attract a clientele in their own right.

Sometimes it's good to set a project aside for a little while, and come back to it with fresh eyes. You never know what your subconscious will come up with while you're working on other things.

I saw this in the news before it was posted here, and have been thinking about it ever since. Leaving aside the merits/question marks of this particular case, I have to think that at some point cases will go to trial. If a restaurant is informed of a potentially-lethal allergy, accepts responsibility for delivering a safe meal and then fails to do so, it seems likely to me that charges will be laid. I'd expect it to happen first in the US, where district attorneys are political animals, as opposed to Canada where prosecutors are simply government employees. I refer here to criminal trials, rather than civil liability issues. I'm sure there are already plenty of the latter.

Like eating beans, you build up to it. Back when I was eating hot chilies regularly, a habanero was no big deal. I likened it to meeting a stranger's large dog: No fear, as such, but a measure of respect. A Moruga Scorpion or a Carolina Reaper, now...those would be more akin to meeting a polar bear or a tiger. Major precautions required. I was eventually using roughly 1 habanero per cup of fresh salsa. I took some over to the neighbours' house one night, and still vividly remember the husband -- a drinker, and a very large man -- turning brick red and having to mop rivers of sweat from his brow. He didn't stop eating it, though. Life takes strange turns, sometimes. Those neighbours separated about six months before my wife died, and his former wife is now my girlfriend.

Back when my parents owned their bakery, they quickly discovered that the loss-leader price on flour at a supermarket was lower than the wholesale price for small establishments like theirs. So one day I trekked with my father to the local IGA (long since gone) to help load up their little Subaru wagon with 10kg sacks of flour, at a wicked-low doorcrasher price. One of the staff was waiting for an elderly lady to bring her car around, so he could load her groceries. He gave us that "too many trips to the buffet" look employees sometimes use, and asked snarkily "Doing a little baking, are we?" "No," I told him. "We're putting in a flour garden." My dad still laughs over that one, 20-odd years later.

As I read it, he tore a hole in his esophagus from vomiting. Presumably one might experience similarly evil effects from improperly-stored Thanksgiving leftovers, or a bottle or two of hooch.

I don't recall, off the top of my head. I'll check next time I'm in Sobey's and let you know.