chromedome

Okay, gotcha.

Well...the author does have some pretty pertinent expertise, if you scroll down and read the bio.

In the wake of the "colony collapse" panic of a decade or so ago, a lot of people took to beekeeping in the interest of sustainability, ecology and so on. In Scientific American, one entomologist argues that maybe this emphasis on (lucrative, non-native) honeybees is misplaced: https://www.scientificamerican.com/article/the-problem-with-honey-bees/

Canned bacon is very much a "thing" among the prepper community, and it commands a considerable premium over the price of regular bacon. There are plenty of examples on Amazon, so I won't bother sullying this thread with links.

FreshLine brand zucchini "noodles" are being recalled for possible listeria; currently Ontario, Quebec and NS but possibly national. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-08-20/eng/1629518566353/1629518572200?utm_source=r_listserv

Vintage "bad ideas" dept:

It's a sign!

Think of the French "allumette," or "matchstick" cut. About 1/8" square.

For those who may be interested, I've tripped across a podcast series delving into Canadian food. https://tastecooking.com/untangling-canadas-food-facts-and-fictions/ I can't help but note that she passes over Atlantic Canada entirely. Quelle surprise...

I used to keep a bag on hand to add to my bread, though I haven't of late. It contains a high percentage of the grain's nutritive value, as well as a modicum of fiber, so there are certainly arguments for eating it.

Do they do anything beside the obvious (ie, making of juice)? GF and I don't drink any, and a hand-held reamer suffices for the quantity of citrus juice I use in cooking. I'm not being facetious, I'm genuinely curious if it has other uses.

"Gosh, your red velvet cake is fabulous. What's your secret?" "Well..."

I've just always used salted for everything, because until very recently unsalted butter was hard to find where I live, and cost $1/lb more. I'm unabashedly a cheap bas frugal, so that's what I went with. In the current Food Network/food blogger/Instagram era unsalted butter is now equally available and equally priced, but I still only buy it occasionally.

Not exactly a "funny" in the usual sense, but it probably fits better here than elsewhere on the site...

Wooooowwww...the kind of family outing that ends up as a post on the AITA? subreddit. Or would, given a slightly lower level of obliviousness from the in-laws.

I was at my local supermarket tonight (Sobeys) and they had a veggie pizza with - of all things - dollops of hummus as one of the toppings. It was marked down substantially, so we bought it out of curiosity (and because if we didn't like it, it would be cheap to discard). Turns out hummus works surprisingly well on a pizza, and the low-carb cauliflower-based crust was surprisingly...ordinary. You know, like any other supermarket pizza crust. Overall, it was unexpectedly acceptable.

So...now I know the Italian-American term for "compost"?

I couldn't copy this one from FB, but it was basically "food funnies meets world-class parenting": The poster had gotten tired of the same ol' "clean your rooms" fight with his teens, so he went to the store and bought a small bag of black "forbidden" rice. He scattered it in their rooms (under their beds and in the corners of their closets) then in the course of what was apparently a normal parental rant, lifted up and threw some debris in the first kid's room and discovered...rodent turds! A quick inspection of the other kid's room turned up the same evidence of vermin (gasp!) and the two grossed-out kids have become militant neat freaks.

That's the one, but this particular clip excludes the setup (like telling the punchline, but without the rest of the joke).

LOL Now I gotta find the "spaghetti" scene from Tampopo...

I've always considered myself to be unusually "talented" in such matters, but I bow to the master.

It's a niche product, to be sure, but the niche probably exists.

https://www.bbc.com/future/article/20210325-the-strange-medieval-fruit-the-world-forgot

I don't know that the actual model number will matter greatly, they're all pretty similar in how they operate. If you poke around you might find a plate somewhere on the unit that gives a model number and date of manufacture. If you're looking for some operating instructions or suchlike, just Googling "Berkel" slicer manual filetype:pdf should get you what you're looking for. These are a few of the top results: https://www.alfaco.com/wp-content/uploads/2016/11/919-Manual.pdf https://resources.itwfeg.com/sites/resourcecenter/kroger/TechnicalServiceManuals/909-919 Technical Manual.pdf https://assets.centralrestaurant.com/pdfs/docs/515-238-OWNR.pdf Just poke around until you find one that looks like your machine, and go with it.

I can't answer for the materials involved, but know people who have melted inexpensive pots on their respective electric-coil stoves. I can think of at least two instances, one of them being a stepdaughter. I've seen the visual evidence ("You're a chef...how tf does this even happen?") followed by plaintive inquiries about how to remove the resulting drops of re-hardened metal from one's stovetop (me: "No freakin' clue.").