chromedome

I actually own one, but you're right. The last time I wore it was when my mother-in-law was in the hospital on Mother's Day. I prepped lobster omelets on the tailgate of my van for her and my GF, and brought them to her room while wearing my chef jacket and toque. She still talks about that, occasionally.

I checked the manufacturer's site, and apparently the Ultimate Fish Stick isn't sold in Canada.

In Newfoundland, both capelin (somewhat in the smelt/sardine continuum) and squid are enjoyed as snacks, both lightly salted and then dried.

That's basically me as well, though even with waxy potatoes I only cut them into halves or quarters (depending on size) and then finish dicing once they cool enough to be handled.

Correct on both counts, though it's too vivid to be fairly called pink. The usual term for lobster roe is "coral," which expresses the color more accurately. I do eat the tomalley, but sparingly, for the reasons stated. I'll eat the coral every time, and get the opportunity to do so periodically because my GF loves lobster. Myself, I can take it or leave it but usually leave it, except for the coral. That I love.

We appreciate the sacrifice you've made to gratify the nosiness morbid curiosity spirit of pure scientific inquiry in a group of far-off strangers.

They do that in Newfoundland too, in some places. Mashed potatoes, frozen or canned peas, and Miracle Whip. Some add onion, some don't.

The link on Oxfam's site will enlarge when you click it. https://www.oxfamamerica.org/explore/stories/these-10-companies-make-a-lot-of-the-food-we-buy-heres-how-we-made-them-better/

Here it is. It was researched and created by OXFAM.

There's an infographic out there. I'll take a look for it when I'm done work for the day.

https://www.theguardian.com/environment/ng-interactive/2021/jul/14/food-monopoly-meals-profits-data-investigation

...and the delivery driver is seriously overqualified...

It sounds eminently plausible.

Ontario only, UnjhaSpice brand of cumin powder, for potential salmonella contamination. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-07-11/eng/1626051919317/1626051925230?utm_source=r_listserv

I just *knew* there had to be more to the story...

No, it's the chopping and mixing that's the issue. Any potential pathogens are ordinarily at the surface of the piece of muscle, and chopping/grinding/mixing transfers them from the surface to the entire quantity of meat. That's the logic behind having a higher recommended temperature for ground meats (the USDA, as well as the CFIA) than for whole cuts.

I think tartare is a fairly "niche" offering in most places, and New Brunswick in the main is pretty conservative about food (a bastion of the traditional "meat and potatoes, lots of gravy, and if you *must* put vegetables on the plate keep 'em small and to the side where I can ignore them" cooking style). I was actually more surprised that some of the other 10 premises were serving burgers cooked rare or medium. Around here, that's like offering someone half-raw chicken: they'll never be back, and neither will anyone they know (or connect with on social media).

It doesn't apply to steak, just to ground meats.

https://www.cbc.ca/news/canada/new-brunswick/moncton-blackrabbit-luc-doucet-nb-1.6096546

I found that the ribs on those big cabbage leaves don't break down very well, but a long braise might do the trick. I opted instead (after the unhappy experience of the first batch) to tear the leaves into smaller pieces, working between the ribs. The pieces worked well in kale/collards sort of dishes. You might consider using them in the manner of banana leaves as a food wrapper for cooking in.

Well, we all have our crosses to bear...

This one has been updated, and now includes halva with pistachios from the same company. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-07-05/eng/1625521520812/1625521521578?utm_source=r_listserv

I found this interesting, thought some of the other gardeners here might do so as well... https://www.theguardian.com/lifeandstyle/2021/jul/03/weeds-wellbeing-and-pizza-ovens-bridgewater-a-new-kind-of-rhs-garden

I'll be keen to hear what flavor notes make it so prized. When I was a farmer's market vendor I offered a flight of local honeys set up for tasting: five individual honeys in tiny sample cups, with cards for people to write their own tasting notes (and examples and leading questions to help them wrap their heads around what to taste for). The honey vendors thought it was a great idea, though admittedly their admiration was tinctured with a strong note of "You got $5 for a couple of teaspoons of honey???!!!?"