chromedome

There was another update on the enoki mushrooms recall. https://recalls-rappels.canada.ca/en/alert-recall/jongilpoom-brand-enoki-mushroom-recalled-due-listeria-monocytogenes-3?utm_source=r_listserv

Some typos are more amusing than others...

We have a few catch-all threads in this forum, including the Food Photography topic and the Food History and Links topic. I often trip across interesting food science articles in the course of my normal daily routine, and others of us have posted them fairly often, so it occurred to me that a new catch-all thread for food science might be useful. To kick it off, here's a look at one study that examined the not-uncommon aversion some people (especially kids) have toward brassicas: https://arstechnica.com/science/2021/11/hate-broccoli-and-cauliflower-your-microbiome-might-be-partially-to-blame/

This is not a recall notice as such, but explores the limitations of the recall system. I'm putting it here because of the direct connection to actual recalls, but mods may feel it merits its own topic and discussion thread. https://www.propublica.org/article/salmonella-chicken-usda-food-safety

Well, that's one way to encourage more consistent use I suppose. "A feature, not a bug"?

Putting this here, because traditional rail dining has been "history" on Amtrak for a few years now: https://www.eater.com/22736799/train-food-travel-dining-cars-amtrak

Thaw it in your refrigerator. That way it remains at a food-safe temperature while it thaws, and usually you can cut meats while they're still partially frozen. Wrap the unused portions and pop 'em back into your freezer immediately (the deep freeze if you have one) and you're good to go. Minimal risk, minimal loss of quality.

An update on the onion recall in Canada: https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-10-29/eng/1635556754131/1635556754775?utm_source=r_listserv And an update on that enoki mushroom recall from a little while ago: https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-10-28/eng/1635442062421/1635442068643?utm_source=r_listserv ...and, while it's not a recall as such, this one leapt out at me from a site I visit often: toxic luster dusts used on commercially-prepared cakes, to the detriment of the kids who ate them https://arstechnica.com/science/2021/10/toxic-frosting-children-poisoned-with-lead-copper-from-cake-decorations/

It has just about exactly the same footprint as my conventional pop-up four-slice toaster, so for me it's a wash. That being said, I don't content with NYC space constraints either. And I'm probably not as picky about my toast.

My mom has the identical model. No interesting features to speak of, but it makes perfectly decent toast and I've used it to bake/reheat a variety of small items.

An update to the onion recall adds yellow onions sold under the GoodFood brand name. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-10-27/eng/1635378251955/1635378252408?utm_source=r_listserv

I've decided that one day I will make doughnut-shaped gnocchi, and serve them with toasted pine nuts. I will call them "Pine gnocchi-O's."

Sliced white mushrooms from the Carleton Mushroom Company are being recalled for listeria. The current recall is for Ontario and Quebec - they were sold through the Metro chain - but there's also a "possibly national" appended to this, which suggests to me that they may have been sold to other grocers as well. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-10-25/eng/1635207961753/1635207968501?utm_source=r_listserv

Another perspective on the changeover, and a commentary on some (much) of the critics' response: https://www.aliciakennedy.news/p/on-fine-dining

This is more a farming thing than a gardening thing as such, but I thought some of you would find it interesting. I've seen reporting on other trials for a few years now, and it strikes me as a promising prospect. https://www.wired.com/story/growing-crops-under-solar-panels-now-theres-a-bright-idea/

Yes, the article was otherwise good and informative. That's why I posted it, but also what made the deliberate use of the "rotted fish" trope so jarring to my sensibilities. To me, it's like reading an otherwise lucid and well-written article about Indian food that begins with the assertion that curries were invented to - say it with me now, y'all - conceal the taste of half-spoiled meat. We all have our hot-button issues and pet peeves, and this is one of mine. Evidently it doesn't rankle in the same way for you, and that's fine. We all have our quirks, and as I recall you have one or two of your own. It only occurred to me in retrospect that my comments on the original post might make it seem that I'd posted the article solely for the purpose of dunking on it for that specific bit of tone-deafness. That's not the case, I had intended it as a minor quibble about an otherwise-solid bit of writing.

That big ol' subtitle at the very top of the article... "a sauce made from decaying fish." Also the introductory paragraph, where they speak of "putrefying fish." It's a fine line, I know (fermentation could be described perhaps as "controlled decay") but it's a pet peeve of mine.

*Fermented* fish, Smithsonian. Fermented. Get it right... https://www.smithsonianmag.com/arts-culture/recoving-the-recipe-for-garum-180978846/

A nice piece about a local hobbyist perpetuating historic apple varieties, both local and international. New Brunswick, like neighbouring Nova Scotia, is a significant apple producer. https://www.cbc.ca/news/canada/new-brunswick/apple-orchard-keswick-ridge-1.6219194 As it happens I know a farmer in Keswick Ridge who's perpetuating a number of heirloom potato varieties that are seldom grown any more. For some of them, she's the only grower in the country and one of just a handful in North America.

It's Safeway that's owned by Sobeys, fwiw.

The onion recall has reached Canada as well, though since they were primarily sold into the commercial market rather than the consumer market it's hard to say where they'll turn up. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-10-21/eng/1634854501139/1634854507177?utm_source=r_listserv (my own current bag of onions was Canadian-grown...)

Do you not have a Sobeys near you? (I remember correctly that you're in BC?) They've started stocking veal as a regular thing. Not that I've seen shanks, mind you, but I haven't been explicitly looking for them either.

My mom did that, but with regular bread. And sometimes she'd cut strips of bacon into quarters and put the mostly-cooked bacon pieces onto the bread so that when you cut the slice, each triangle would have its own piece of bacon. Good times. When I lived in Newfoundland as a teen you could get CBC *or* CTV, depending which way your antenna was pointed, but not both. You basically knew which women watched which soap by the direction of the antennas (on Saturday, of course, they would all point to CBC for the hockey game).

Saw this today in my news, and thought I'd bump the thread again. https://www.cbc.ca/news/gopublic/instacart-delivery-pay-policy-1.6208197

A participant in one of the forums I visited during the aforementioned "rabbit hole" excursion quoted his father on that very subject. "Once the police have your number," he observed, "They never stop calling."