chromedome

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???!!!?"

LOL I guess some things are universal...

(shrug) There's being pretty sure, and there's having empirical proof. The whole "cavemen lived on meat" thing was always a risible fallacy, but - being so solidly entrenched - difficult to overturn without evidence.

Inventive researchers have found ways to identify grain residues and grain-processing tools at early Neolithic sites, giving us a more balanced picture of the early human diet (they're still working on the whole green-vegetable thing). An excellent read for anyone who's interested in such things. https://www.nature.com/articles/d41586-021-01681-w

I've been thinking about it for a while, and the only thing I can come up with is flour tortillas. Lunch on work days (ie, 350-odd days/year) is often whatever's left over in the fridge, rolled up in a tortilla. It may or may not be heated, depending on the contents (and the weather). Not directly related to the pandemic, I guess, but I'm fortunate in that my life has been minimally affected by it (I live in relatively-unscathed Atlantic Canada, and was already a work-from-home introvert, so...).

Plain halva, al-Rabih brand, for possible salmonella contamination. Currently affects Alberta, Ontario and Quebec, but "possibly national." https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-06-25/eng/1624661149420/1624661155154?utm_source=r_listserv

There's a recall in Canada of Dole brand blueberrries, for cyclospora contamination. At present it's only for certain batches sold at Save-On-Foods, but it could expand to other retailers and a national footprint in future: https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-06-25/eng/1624661149420/1624661155154?utm_source=r_listserv

This one's been updated. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-06-23/eng/1624485891136/1624485896648?utm_source=r_listserv

I haven't found it to be an issue with my elderly-but-stalwart Cuise. YMMV. My butter is always straight from the fridge, if that matters (I typically only do this for biscuits and piecrust). If I'm using warmed/softened butter in anything (cakes, cookies, what have you), I'll be using my stand mixer instead.

I frequently do. If *some* larger bits are required for flakiness, I'll add those separately and then just pulse a bit.

...annnnnd, for everyone who's been participating in the fussy/picky eaters discussion...

In my home this is gender-swapped, but it's still funny.

Cultivated burdock, or is it as prevalent a weed in your area as it is in mine?

I'm struck by how much is packed into that deceptively simple, six-word expression of incredulity. First, it implies a lucid alternative definition of the phrase "empty calories," to wit: "eating something you don't like just because you can't bear to throw it out." Second, it provides an admirable illustration of the sunk cost fallacy, in its culinary expression, which also boils down to "eating something you don't like just because you can't bear to throw it out." Speaking as a writer, I can only tip my hat in awe at the marvelous economy and efficiency of your prose.

Al-Rabih brand tahini, possibly national (for sure, Ontario and Quebec) for salmonella. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-06-14/eng/1623717905250/1623717911599?utm_source=r_listserv

When my daughter was little she hit on the notion of adding rhubarb to butter tarts (for those of you unfamiliar with this Canadian pastry, you can think of it as broadly similar to a pecan pie but without the pecans). The butter tart itself is tooth-achingly sweet and rhubarb (of course) is very tart, and the two components play very well together. You just have to slice the rhubarb finely, otherwise you get a "two solitudes" thing happening on your palate as opposed to a balanced partnership.