chromedome

An entirely different kind of "fun stuff," but last week when I was in the supermarket I found a couple of packages of fresh morels that were marked down 50 percent because they were approaching their "use-by" date (and yes, just about every part of that sentence still fills me with wonder). The same supermarket (Superstore, if you're wondering) also had heirloom tomatoes at $2/lb last week. They weren't as good as the best ones from my garden, but they were right up there with the "not-best" ones. Decidedly better than I would expect from a supermarket at this time of year.

The possibility occurred to me belatedly, but - in the immortal words of Austin Powers - "Sadly, that bridge had sailed."

I knew the "completely logical spot" part would resonate for a lot of people, which is why I mentioned it. In fairness, I bake bread every week and have owned the Zo for five years or so, and this is the first time it's happened. I fall between you and Ed, ordinarily: I'm not one of those "a place for everything, and everything in its place" types, because by the time I figure out an optimal spot for everything I'm usually packing up to move again and the process starts all over (the three years I spent at my last rental was, sadly, one of my longer stints). I *am* ordinarily a creature of habit, so most things tend to gravitate to - if not the same place - at least a consistent shortlist of spots. It's relatively rare for something to go missing. Coffee delivery from the earlier-waking spouse is a Very Good Thing. In our household it's me, and my GF unaccountably prefers her coffee at room temperature, so I place a mug on her nightstand in the morning while she sleeps. There's actually some context there, which I'll probably post in the "How are you doing?" thread.

I shall never again put the paddles from my Zojirushi bread machine...somewhere...while the pan is waiting to be washed. To clarify: I ran the dishwasher with the paddles in it, then did the sink full of hand-wash items later in the evening. The next morning, when I went to assemble the bread machine and put it away, the paddles were nowhere to be found and have not yet turned up despite a diligent search. This suggests to me that it wasn't a random "put them down somewhere and walk away," but the more insidious "I should put these in this specific, COMPLETELY LOGICAL SPOT where I won't forget them..."

I invariably skewer the veg separately. That way I can cook both veg and meat to the correct doneness, which seldom coincide properly.

I use a grapefruit spoon.

Wow. So... "Don't worry your pretty lil' head about it" is a show of respect? Who knew?

Yup, and a literal LOL.

It's Google-able, and totally made my morning. We had a similar moment here in Canada a couple of years ago (I believe I mentioned it on the "bastardized condiments" thread). When Mayochup was introduced (a mix of mayo and ketchup) it caused a great deal of amusement in our Indigenous community, because that sounds like the slang for "shitfaced"* in Cree. *(ie very, very drunk, in case that term itself is not widely used elsewhere)

They're on my (lengthy) to-get list, but I have done the equivalent by wetting kitchen towels and securing them around the pan with a length of twine. It's a PITA, but I don't bake cakes very often so it's not a big deal.

LOL Okay, now I get it.

Well, it's not especially clever, but... in the absence of oven-specific advice, wrapping the cake pan with insulating strips (Wilton sells them) is a universally-applicable option that helps keep the edges from over-baking before the middle's done.

I'm genuinely a bit surprised that, after a life spent wedded to a Dane, any herring preparation might strike you as intimidating.

A years-ago friend of mine (a physicist from Colorado) made what he called "Mexican shepherd's pie," which was chili with the cornbread baked on top. I don't know if it's common in those environs or was unique to his family, but I make it occasionally when the mood strikes.

FWIW I've seen it served with rice at many restaurants in Canada as well, though admittedly not within the past couple of decades. Must be just a reflexive pairing of rice & beans, 'cause chili is a bean dish, right? (Ducks and hides from the purists...)

It's just a marketing term. It's applied to ancestral wheats (khorasan/kamut, spelt, farro, emmer, einkorn, call 'em what you will...), as well as millet and some pseudograins like amaranth and quinoa that were historically used by specific cultures. Basically everything other than barley, rye, corn, oats, buckwheat and modern wheats.

Not a food recall, as such, but food-adjacent: three lines of vitamins/supplements, from the same manufacturer, are being recalled for possibly containing fragments of wire. https://healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2021/75447a-eng.php

"Dressed flatbreads" is pretty much how I define pizza, as far as that goes.

LOL She drinks Carlo Rossi California Red, and others of that ilk. She'd be the first to tell you she has no palate (actually she'd say "I like what I like," but it nets out to be about the same).

Hmm. My GF favors them because she's clumsy (especially after the second or third glass). She finds the lower center of gravity means she's less likely to knock it over.

Perhaps you were attempting a novel approach to potato pancakes? I've occasionally been that innovative after a certain degree of alcohol...

Fair enough. I always loved the chevron pattern of orange and purple on the skin side of sturgeon fillets, it's so striking. Like their secret identity is standing guard at the Vatican.

Nothing like it, texturally. More of a humongous herring, though with a more delicate flavor.

Yes, but... If you click through and look at the actual study, they did three kinds of tests. One simply exposed the plastics to UV, intending to simulate exposure to sunlight or (in the case of baby products) a UV sterilizer. Another test heated the samples to 134C for 8 minutes in an autoclave (ie, a pressure cooker), to simulate a dishwasher (??). The third microwaved them for 2 minutes on High in a 1000 watt microwave. I can't find anywhere in the paper where it mentions how much saline they placed inside the test articles, but I can tell you for certain that mine will bring a cup of water to a full boil well before 2 minutes have passed. In either case, the temperatures will be much higher than you'd use in sous vide cookery. Does this necessarily mean they're 100 percent safe to use at sous vide temperatures? (shrug) I don't know, and I have too much work on my plate at the moment to dig into it. But the data from the study are probably (largely) invalidated by the differences in temperature.

Everything about that space speaks to an absence of children.