chromedome

It makes a lot of sense, when you think about it. If you're a chain, you want your loyal shoppers to walk into *any* of your stores and know where to find what they're looking for. It gets more complicated for smaller stores which can have multiple layouts, of course. In my time with Radio Shack Canada, we had multiple "Plan-o-grams" to account for different store layouts, and still give a broad sense of consistency and familiarity.

As I've mentioned previously in this thread, my GF has tweaked her diet to exclude red meats (she's on an anti-inflammatory eating plan, on medical advice), and we have accordingly experimented with a number of these faux-meat products in an attempt at scratching that itch. Our most recent experiment was with the Hooray! brand of faux bacon ("facon," if you will). These things have zero protein, being made up primarily of coconut oil, rice flour and tapioca starch. They look vaguely like bacon, if you kind of squint and half-close your eyes, and smell rather like it when cooking. I opted to pan-fry the first few (I'll do the other half of the package in my oven). They didn't release as much fat as I'd expected, but that was fine: they still didn't stick to the pan, and unlike bacon fat I saw no reason to hoard any leftovers. They're soft and slightly gummy once they start to cook (so if your strip folds over onto itself it will never un-stick) but that's not entirely surprising, given the ingredients. If you prepare them as directed, turning for the first time after 90 seconds and thereafter at 30-second intervals, the strips will indeed brown and crisp consistently across their full width. The texture is crisp, but it isn't quite the right kind of crisp because it lacks that hint of fibrous texture you'd get in the lean part of real bacon (you'd think that would be an easy thing to fake with plant-based materials, but I guess it might make for uneven cooking). I honestly struggle to describe the texture of it when eaten alone, out of hand. The closest I can come is that it's halfway between the texture of a thin, crisp cookie and a crunchy candy, perhaps a Skor bar. To come at it from another direction, you could think of it as the textural equivalent of the "uncanny valley" that makes digitally-generated faces sometimes so jarring. As far as the flavor goes, it was...okay. A bit bland, to be honest. The company draws on salt and maple for the obvious flavor notes, and mushroom extracts for umami, but it needed some more oomph. I'll probably brush the rest of the strips with a bit of liquid smoke stirred into a few drops of oil, and then sprinkle it lightly with extra salt once it's nearly cooked. That should help. With those qualifications out of the way, I have to say it got a passing grade from its target audience. I used it to make my GF the BLT she'd been craving, and she was pleased with it. The textures of the toast and lettuce masked the oddity of its crunch, and masked the relative blandness of the slices. We discussed the tweaks I'd mentioned previously, and she's optimistic that the next one will be better. Is it a good bacon imitation? Hell, no. It's at least better than the others we've had so far, including turkey bacon, but I've seen reviews of better products (not yet showing up in my local stores, sadly) that apparently come closer in flavor and texture. It would be nice to think that there will eventually be a genuinely good bacon substitute, for the benefit of those who can't or won't eat the real thing, but this isn't it. Heck, I'd be happy to find one that matches up to the mystery-meat "breakfast strips." For now, we're holding out hope that her new medications will beat the rheumatoid arthritis into submission and let her indulge (cautiously) in the real thing from time to time, without triggering a flare.

These are not earth-shaking tips - nothing you wouldn't puzzle out in short order - but the big hazard with this stuff is adding more than you want. I usually tap my couple of drops into a small bowl and then dilute it with oil or a neutral liquid, then brush it on. If adding it to a sauce, I'll scoop out a bit of the sauce, stir in my drop or two, and then add it back. That way, if I'm heavy-handed and get more than I'd intended, I can simply hold back some of the mixture and not overwhelm the dish.

Ya think? The most recent round of quarterly earnings calls by CEOs certainly puts the whole "inflation" narrative into perspective.

My favorite variation on the theme was by Mike's Hard Lemonade, a Canadian brand. Their ads/billboards at one time said "Please drink responsibly (don't make Mike come over there...)."

Which knife would you recommend? (I'll show myself out...)

Updated: https://recalls-rappels.canada.ca/en/alert-recall/hankook-korean-characters-only-brand-original-kimchi-recalled-due-e-coli-o157h7-0?utm_source=r_listserv

I would make a distinction here, based on what parameters Liuzhou is setting. If we're referring specifically to the preparation shown in the photo - sliced meats stacked on the skewer - then Nova Scotia also knows that as shawarma, and it's plentiful under that name. If we're talking in a broader way of "any ol' meat preferred in your locality, as long as it's cooked on a vertical skewer and served on a flatbread," then yeah..."donair" is the local version and it's beef.

Seen on FB:

Halved chickens are a common thing here. A half-chicken is a good size when cooking for two, so I've always assumed that was the reason.

President's Choice Lemon & Ginger Italian Soda is being recalled nationally due to the possible presence of glass fragments. https://recalls-rappels.canada.ca/en/alert-recall/pc-brand-lemon-ginger-sicilian-soda-recalled-due-possible-presence-glass?utm_source=r_listserv

The distinctive trait of our variation is a sweet-ish sauce made with condensed milk, for those who don't know. It's the official food of "well, the pub just closed, what do we do now?"

Definitely something that caught my eye (we're waiting for an opening for my mom to go into care). https://www.therecord.com/news/waterloo-region/2022/01/31/food-tracking-artificial-intelligence-system-aims-to-reduce-malnutrition-in-long-term-care.html

Up here it was emus. There's one hardy survivor still showing up at the local farmer's market. A few places have llamas or alpacas as well, and one sells the prepared alpaca wool directly to crafters.

The whole discussion of his accent put me in mind of Mrs. Doubtfire. Pierce Brosnan: You're accent's a bit...muddled. Williams: So's your tan, dear.

Hankook brand kimchi, sold in the four western provinces, is being recalled for E.coli contamination. https://recalls-rappels.canada.ca/en/alert-recall/hankook-korean-characters-only-brand-original-kimchi-recalled-due-e-coli-o157h7?utm_source=r_listserv

(shrug) We have lots of threads on SV, and certainly if there are any significant advances on the technology or its underlying science I'm sure it'll turn up on the board one way or another. Perhaps here, perhaps in a sv-specific thread. Either way's good. Not all food science correlates directly to a cooking technique, or indeed to cookery directly, just as not all medical research correlates directly and immediately to clinical treatment. This thread, by design, casts a wide net (I can say that, I'm the OP). If a particular post doesn't catch your interest, just skip on to the next one. That's the whole point of a catch-all thread.

No, I expect I'll also stick with my Brita for home use. If it proves practical and scalable it could save a lot of lives in parts of the world where waterborne illnesses like cholera are still public health crises, though.

LOL Whatever makes you happy. It wouldn't hold my interest for long, as I have no particular use-case for SV.

LOL News flash! (In the interest of fairness, I suspect Canadian numbers would make equally grim reading) https://arstechnica.com/science/2022/01/even-before-covid-americans-were-failing-at-health-basics-diet-exercise/

My GF shared this one on FB, with the comment "...and a bar in my shower..."