chromedome

I'll confess I don't "get" the whole concept of putting up heads or other trophies on one's wall. I do not (currently) hunt - maybe later, I've just moved to the country - but if I go out to shoot a deer or catch a fish, my intention is to eat the damned thing. No disrespect to anyone who does this, by any means. It's just one of a large number of things people do that I can't relate to.

I have a lot of Victorinox, and will also endorse that pick. I have a 10-inch, but for most people the 8 is a better pick. The handles are large and comfortable, and they aren't slippery even when wet or greasy. As for PaulRaphael's observation about sharpening, you'll find that a Victorinox takes an edge much more readily than a lot of higher-prestige knives. The downside/tradeoff is that you'll need to do it more often, but I'm personally okay with that. I have an inexpensive whetstone and give mine a few licks whenever it seems to need it, and that's about it.

I have the Victorinox equivalent. I used to cure my own gravlax at my restaurant, and it was used pretty frequently at the time. Not so much these days, but I have it should I ever need it.

Sent to me by my stepdaughter:

A couple of raw-milk cheddars from Quebec-based Le Cru de Clocher are being recalled for listeria. They were sold in Ontario and Quebec, and online. https://recalls-rappels.canada.ca/en/alert-recall/fromage-au-village-brand-cru-du-clocher-raw-milk-cheddar-cheese-recalled-due-listeria?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23&

https://www.theguardian.com/world/2023/feb/03/wave-of-sushi-terrorism-grips-japans-restaurant-world

Say goodbye to Delissio pizza, as well as Stouffer's, Lean Cuisine and Life Cuisine frozen dinners. https://www.cbc.ca/news/business/nestle-delissio-wind-down-1.6735082

Not a food recall as such, but if anyone uses Fiber Plus powder as a supplement/laxative, please be aware that a batch has been recalled for cronobacter contamination. https://recalls-rappels.canada.ca/en/alert-recall/fiber-plus-powder-affected-lots-may-contain-presence-cronobacter-contamination?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23&

This is a fairly dense read, and it's a study with a small sample size, but it's interesting for its attempt at quantifying factors that affect satiety/overeating (and how their interaction might skew other studies). This is a full-text that was shared by one of the authors. https://www.nature.com/articles/s43016-022-00688-4.epdf?sharing_token=KgEBnd6egiIK5Ns25WLfZ9RgN0jAjWel9jnR3ZoTv0MXbIHcvsR6IbJXZM86QMg7OnKDe21o1QCCSncQVux_J6KBgDXmdGnwqRfjXyZQF_25UP83ZgQF4JtHAnHsoc5vO_l5zBICiCiG9tPeqhKOOT-k06htRF5TO3rJCduy080%3D

My two units both belonged to my parents initially, and they're mine now because my mom couldn't figure them out (my father was the cook in the family). In fairness, my mom has reached the point where she can only manage a telephone about 50 percent of the time. That being said, I've argued for years that manufacturers are missing an obvious bet with these units. Why not make one with a simple, faux-analog dial that anyone can understand and come to grips with? The underlying power settings can remain the same, just make it look like the dials we've all used on stoves and hot plates for most of our lives. That would make safer induction cooking accessible not just to those in Darienne's position, but to anyone else with physical or cognitive impairments. My mother has Parkinson's, for example. Ever watched someone with Parkinson's trying to work with a touch-based interface? It's heartbreaking (or infuriating, if you have the misfortune to be behind her in the line). Grrr. Sorry, I'll get off my soapbox now.

(I put the last one in the "price of eggs" thread, so I dropped this one here just to change things up a bit.)

I'd heard that one while driving back from NS to NB, and meant to post a link, but had long since forgotten by the time I got home. ...this happens a lot.

https://arstechnica.com/science/2023/01/as-egg-prices-soar-the-bloodiest-bird-flu-outbreak-in-us-history-drags-on/

My parents were also of the "teach responsible consumption at home" camp. Spoiler: I did not consume responsibly when I left home. That being said, having somehow survived my late teens and early 20s (...and yeah, it was nip and tuck a couple of times) I am a very moderate drinker at this stage in my life.

It would be nice to think that you've utterly changed the life of someone who was expecting a Filet 'O' Fish and got kalbi instead.

Mine, too. My father grew some for me one year and they self-seeded for several years afterwards, and I'm hoping they'll be just as obliging here in NB. That being said, they do turn up occasionally at Superstore and Sobeys.

I hadn't made the connection to the lunar New Year, but my plans for the 22nd included harvesting our latest batch of young rabbits (2 or 3 of the current 15 will be kept back as potential breeders). I'll have a (small) chest freezer pretty full of rabbit by spring, so I expect that this will indeed be the Year of the Rabbit chez Chrome.

Four surface-ripened cheeses from Quebec are being recalled for listeria. They were sold in both Quebec and Ontario, and may have made their way to other provinces. Brands are La Vache à Maillotte and Le Fromage au Village. https://recalls-rappels.canada.ca/en/alert-recall/surface-ripened-soft-and-semi-soft-cheeses-recalled-due-listeria-monocytogenes?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23&

This could have gone in Food Funnies, but it seemed appropriate to this thread as well. From Canada's equivalent of The Onion: https://t.co/8EKBx4u249

That's correct. The darker the roux, the lesser the thickening power. (...or at least, so I was taught in culinary school...)

It's a real mixed bag. Mostly undistinguished generic stuff, or a museum of the last few years' trendy cookbooks ("Keto Vegan Gluten-Free Desserts Your Family Will Love!") but occasionally there'll be a gem or two.