chromedome

I was fine with old-school analog dials, and in fact used to have a commercial Toshiba model from the ...I dunno, late 70s?...with that kind. My current one is much higher-tech. By way of illustration: Previous microwave: Punch in time (eg 1-3-0). Press Start. Current Microwave: Dial knob clockwise, not too fast or I'll miss it... Crap!...missed it... Dial knob counterclockwiseTOOFARCRAP! Dial knob clockwise, v e r r r r y slowly to 1:30 Press start. In actual practice I often just hit the "Quick minute" button, and then take it out after the number of seconds I really wanted. Yes, to be clear, I'm (slightly) exaggerating for comedic effect, but I do find the dial inconvenient to use. As you say, different strokes.

My favorites were numbers 3 and 5, but 8 gets honorable mention.

Thank you. Duh. I knew I'd feel like an idiot once I actually saw the word.

Bumping this to ask a quick question: What's the actual "Cuisinart name" for the side shooter attachment? I'm drawing blanks in my head, on Google, and on Cuisinart's own site.

https://www.theguardian.com/stage/2022/aug/22/pasta-one-liner-wins-masai-graham-best-joke-award-at-edinburgh-festival-fringe

I have a similar model and am happy with it, overall. I'm not a fan of the twist-knob interface (it's "elegant" from the engineering perspective, a PITA in daily use, but hey...it makes for a nicely uncluttered panel...) but overall it is indeed a very good microwave. And the dial *is* simple to understand and use, however impatient it makes me.

I grow mine primarily for the greens (Early Wonder is my cultivar of choice, for that reason, it produces greens pretty lavishly) and treat the actual beetroots as a bonus. I do love 'em, though. If you have a spiralizer, try doing them as skinny spirals and then deep-frying them until crisp. I won't do it often, but enjoy it every time. I generally spiralize them for a slaw, too, just because it's prettier and less messy than shredding (though your spiralizer will be permanently pink as a result). I'll often dress my beets with pomegranate syrup, either as a glaze while they're cooking or over leftovers that I'm converting to a salad. I like any combination of sweet and bitter greens, nuts (usually walnuts in my case) and a pungent cheese to go with them. Those are all pretty safe choices, but why mess with what works?

Ontario only, but Crescent brand pastrami and Tuscan-flavored turkey breast are recalled for possible Listeria contamination. https://recalls-rappels.canada.ca/en/alert-recall/crescent-brand-pastrami-and-turkey-breast-tuscan-flavoured-recalled-due-listeria?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23&

That was my first thought, too.

Cool. One of those was among the tools I inherited from my father, and I hadn't (yet) thought of using it on foods.

You'd think the WSJ could afford a copy editor who knows the difference between "cache" and "cachet."

I freeze a whole piece of ginger in a Ziploc, and then microplane it as needed. I tend to use it sporadically - a lot for a short time, then none for a long time - so this makes sense for me. As for garlic, I typically puree most of my garden's harvest with a bit of oil and pack it flat (and thin) in Ziploc bags for the freezer. Once the held-back fresh portion of my harvest is past its prime I switch to the frozen, taking it out and breaking off a corner (or more often, a big ol' chunk) as needed.

I'm sorry, I don't know why it's so small. In the first frame the tea drinker snarls "Coffee is disgusting! I only drink the finest leaves!" In the second frame the coffee drinker scowls and opines that "Tea is just pompous water! Real adults drink coffee." In the third frame, the cocoa drinker - wrapped in a comfy, fuzzy hoodie with blissed-out cartoon eyes - says "Sometimes I add rainbow sprinkles."

In an entirely predictable outcome, the editor-in-chief of SciAm has been targeted online for publishing this piece: https://www.scientificamerican.com/article/eating-too-much-protein-makes-pee-a-problem-pollutant-in-the-u-s/ For those who have access to such things through work or a library, here's the study itself: https://esajournals.onlinelibrary.wiley.com/doi/abs/10.1002/fee.2531

Sweet!

https://www.science.org/content/article/supercharged-biotech-rice-yields-40-more-grain

LOL My friends and family think it's odd for someone who spent so much time in retail electronics, and who writes/researches technology topics on a regular basis, to be such a Luddite when it comes to "smart" products. I always tell them that's exactly *why* I'm such a Luddite!

This is not a food recall as such, but it's at least food-adjacent so I'm going to post it. If anyone here takes magnesium citrate for (ahem) digestive difficulties, be aware that the Equate brand (Walmart), Life brand (Shoppers) and Personelle brand (Jean Coutu) have been recalled for bacterial contamination. https://recalls-rappels.canada.ca/en/alert-recall/magnesium-citrate-oral-solution-microbial-contamination?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23&

My mom had the Tupperware equivalent, X2.

It is axiomatic that it's best for one's landlord to know as little as possible.

For me it was one of the definitive childhood summer memories. When blueberries were in season, we'd pick them from the sunny bank across from my grandmother's house (a subdivision now, for lo these many decades) and then have them for breakfast with milk and a sprinkle of sugar. That's the taste of summer for me, to this day. I'll still have a bowl of them at least once each summer, and last year served it to my grandkids (to their delight).

These specific examples are pretty dubious, but the need for adaptive/accessibility gizmos in the kitchen (and prepared "convenience" ingredients) is pretty significant. My GF isn't yet 50, but because of her rheumatoid arthritis she struggles now with any meal requiring more than a pop into the microwave (and even those can be problematic, if the packaging isn't easy to open). Of course she has a personal chef, so it's not as big an issue as it might be, but I'm not always home and doubtless will not always be healthy (fingers crossed on that front). A Canadian site recently published this article by a Toronto-based writer, which I found pretty compelling. In this instance it's focused on ingredients, but the point holds. We've discussed adaptive cooking options in the past, I know, and have touched on some similar themes. https://thewalrus.ca/garlic-in-a-jar/