chromedome

...and another update on the same recall, advising people not to EAT ACTUAL POISON because, well... https://recalls-rappels.canada.ca/en/alert-recall/one-tang-brand-sweet-apricot-kernels-may-cause-cyanide-poisoning?utm_source=r_listserv

Utilization of fire and cooked foods by non-humans species, with a side order of hominin and human behavior. https://aeon.co/essays/how-animal-uses-of-fire-help-to-illuminate-human-pyrocognition

According to the commercial I just saw, Burger King now offers chicken nuggets in... dill pickle flavor? I cannot envision a combination of intoxicants that would make this alluring to me.

Once again, the CFIA is recalling cyanide-containing apricot kernels because people keep eating the damned things despite their cyanide content. Because, you know... wellness. https://rsams.prod.cloud.openplus.ca/en/alert-recall/consumption-one-tang-brand-bitter-apricot-kernel-may-cause-cyanide-poisoning?utm_source=r_listserv

I was in the market for a replacement bowl for my old Cuise, and ended up getting a lightly used Cuise thrown in along with it. I'm being facetious, of course, but not as much as you might think. Somebody on a local buy-sell page was selling said Cuisinart after splurging on a Robocoupe, and I got the whole shooting match (plus a tolerably full set of discs) for what a replacement bowl would have cost me on eBay. ETA: The original point I was working toward is that these things are pretty durable, so (as Jo said above) buying a machine to match your accessories, even if used or refurbished, isn't necessarily a bad move.

So...dairy tofu, basically?

It's all the same stuff you've been trained to do, just at a much higher pace and more of it at the same time. Not gonna lie, it's an adjustment, but if you stick with it (and are prepared mentally for some stress during the adjustment period) you should do okay. Also, even if things don't work out for you on the restaurant side of things, there are a LOT of other opportunities within the foodservice/cooking world. I ended up writing about food (and other things) after folding my restaurants. Classmates of mine went into food styling/consulting, teaching, or institutional foodservice management (she's probably the highest-paid of us all, which is nothing to sneeze at). One operates a spa with her yoga instructor/personal trainer partner. ...and that's just from the handful I've kept loosely in touch with. There are plenty of other options as well. ETA: Also, welcome to eG! There are some very talented and knowledgeable people in this community, and I learned a TON from the group here when I was a student and new graduate.

An update on the enoki mushrooms/listeria recall. It's now "possibly national." https://recalls-rappels.canada.ca/en/alert-recall/jongilpoom-brand-enoki-mushroom-recalled-due-listeria-monocytogenes-5?utm_source=r_listserv

Another brand of sesame seeds added to the above recall. BC only, at least at this point. https://recalls-rappels.canada.ca/en/alert-recall/org-hulled-sesame-seeds-recalled-due-salmonella?utm_source=r_listserv

One of the characters in Terry Pratchett's Discworld series invented "leftover sandwich soup." I think a wrap fits the concept quite well.

Okay, so... Kraft Heinz is recalling Country Time lemonade crystals and Tang orange drink (tbh, I didn't realize they still made that...) nationally for possible presence of glass: https://recalls-rappels.canada.ca/en/alert-recall/country-time-brand-original-lemonade-fruit-juice-substitute-drink-mix-and-tang-brand?utm_source=r_listserv There are also two recalls of sesame seed for possible salmonella: https://recalls-rappels.canada.ca/en/alert-recall/elan-brand-organic-sesame-whole-seeds-recalled-due-salmonella?utm_source=r_listserv https://recalls-rappels.canada.ca/en/alert-recall/going-nuts-brand-organic-white-sesame-seeds-recalled-due-salmonella?utm_source=r_listserv ...and an update to an earlier recall of tahini and halwa, which - given the timing - may have been related to the sesame recalls above. I dunno. https://recalls-rappels.canada.ca/en/alert-recall/alburj-brand-and-algota-brand-tahinatahini-and-halawahalvah-recalled-due-salmonella?utm_source=r_listserv It was a busy night at the ol' CFIA mailing list foundry...

A description that studiously generic was probably used as "pedantry prevention."

I have one growing under a light in my office, between the mini/cherry tomato and the pot with basil and rosemary. True story: about three weeks ago now, I said to my GF "I think I'm going to throw that out. It's barely grown in the last couple of months, and hasn't put out any fruit, and I can probably find a better use for the space." Within 10 days it had doubled in size, and is fruiting profusely. I'm not a "talk to my plants" guy, let alone a "threaten my plants" guy like Crowley in Good Omens, but it is rather an odd coincidence.

I feel your pain. I moved my kid last month: two days of helping her move herself, her (four!) cats and my sluggish son-in-law, and then one final day of helping her clean the old place. Also I footed the bill for her two younger cats to be neutered, which was a prerequisite for getting into the new place. Ugh. In our case it was after Thanksgiving, though, and having our meal together was never - so to speak - "on the table."

Brings "Don't drink the Kool-Aid" to a whole other level, doesn't it?

All around my block there are numerous "feral" apple trees, many of which produce very good apples. I have my few favorite trees that I visit regularly in season. One tree I've generally ignored, because its apples are so tannic as to be inedible. Seriously, it's like chewing on a teabag. I can only assume it's a variety that was used for cider (really tannic apples, colloquially called "spitters" 'cause that's what you'll do if you bite into one, lend some complexity to a cider). Yesterday, noticing that most of the apples were still on the tree despite the lateness of the season, I decided to see whether they'd been altered by surviving a few frosts. To my pleased surprise, they're now a delightful eating apple...crisp and sweet, but still with a hint of tannins underneath. I'm eating one right now as I type this, and will probably go back for another few pounds while they last.

She's adorable. What a smile! My 2nd granddaughter had a similarly glorious cloud of hair at that age (chestnut, in her case).

Another onion recall; these ones apparently originate in New Mexico as opposed to Mexico proper. https://recalls-rappels.canada.ca/en/alert-recall/mvp-brand-yellow-onions-recalled-due-salmonella?utm_source=r_listserv Sliced mushrooms sold at Metro and Superstore, so far thought to be just Ontario and Quebec but possibly more widely distributed. https://recalls-rappels.canada.ca/en/alert-recall/certain-sliced-mushroom-products-recalled-due-listeria-monocytogenes?utm_source=r_listserv Also a couple of regional recalls: Broadwood Farm microgreens sold in Ontario, and Al Burj brand tahini and halwa in Alberta. https://recalls-rappels.canada.ca/en/alert-recall/certain-broadwood-farm-brand-microgreens-recalled-due-salmonella?utm_source=r_listserv https://recalls-rappels.canada.ca/en/alert-recall/alburj-brand-tahina-and-halawa-recalled-due-salmonella?utm_source=r_listserv

For those of you who like to "sprout your own," the CFIA has recalled Mumm's brand broccoli seeds for home sprout-making, because of contamination with salmonella. Details on the link: https://recalls-rappels.canada.ca/en/alert-recall/mumm-s-sprouting-seeds-brand-broccoli-recalled-due-salmonella?utm_source=r_listserv

No claims for originality, express or implied. It's something not seen elsewhere in Canada, though (as far as I've been able to discern in my travels) and can reasonably be described as a local specialty.

I can't think of anything that's especially local to my current home. Dulse is probably the leading contender, though of course it's eaten elsewhere (and the best is said to come from Dark Harbour on the island of Grand Manan, some distance up the coast from here). Local lobster and scallops are of the highest quality and are well appreciated on their merits, but are not at all unique. One local quirk, I guess, is that old-timers often reserve the neck from each autumn's deer to use in their Christmas mincemeat. Crosby's molasses is headquartered here, so molasses-based baked goods are common, but there's nothing I'd call unique. The Acadians here have their own traditions, such as "rappie pie." This is basically a savory stodge made from shredded potatoes, flavored with onion and chicken and chicken broth, and then baked in a pie crust. I suppose you could call the filling a local analogue of risotto or grits, but made with potatoes. It's...okay. One of those things that's maybe hard to appreciate unless you grow up with it. It's also not especially local to Saint John, because I'm in an Anglophone region and the Acadian parts of the province are (duh) Francophone. In my native Nova Scotia, a local favorite is called hodgepodge or (in some older recipes) "hotch-potch." It's not a sophisticated dish: basically you take your new baby potatoes and carrots, plus anything else your garden happens to be producing (beans, peas, greens, early cabbage) and boil it up together, then serve it in a bath of heated cream and melted butter. It's old-school farm food, designed to provide calories in bulk on non-meat days. The proud "invention" my hometown of Halifax prides itself on is the donair, a localization of the ubiquitous doner kebab. The Lebanese diaspora of the 70s saw many families arrive in Halifax, where they quickly gravitated to the restaurant industry. One such family switched the kebab meat from lamb to beef, came up with a sweet, garlicky milk-based sauce, and created the "Halifax-style donair" as we now know it. It has since spread across the country, as East-coasters traveled in search of work, and you can now find 'em all the way out to BC. For the fully authentic experience, of course, you still need to try one at Halifax's downtown "Pizza Corner" at about 2AM, as the bars are closing, with the sauce running down your arm as you try to get your mouth around the over-stuffed pita.

I have not used one personally, but looked into them several years ago when applying for a personal chef position with a wealthy client who had one. As stated upthread they're ghastly expensive. They can use electricity or gas, and IIRC have been fitted in the past to burn wood, coal or oil as well. They're always on, but are heavily insulated and pack a lot of thermal mass so they don't actually use a tremendous quantity of gas or electricity (maintaining heat is relatively efficient, compared to attaining a specific hit from a cold start). Some ovens/areas of stovetop are hotter, some are less so, and you pick the one that's appropriate for your current use. The catchphrase used by those who love them is "you don't set your temperature on an AGA, you find your temperature." If you've ever used an old-school wood-burning cookstove, I expect that would be a good reference point.