chromedome

I routinely season them after the initial sear, and (now that I've had them all plain for comparison/evaluation purposes) usually give them a lick of soy and Worcestershire sauce as well, for added umami. Same thing I did/do with beef burgers, as far as that goes. If I'm working with the loose faux-ground to make my patties, I incorporate those into the "meat" before shaping my patties.

We found we favored Beyond over Impossible, though that may simply be because Beyond has been available much longer in my neck of the woods and our taste buds have acclimated. Both are better than the LightLife, to our palate, though we tend to use the LightLife faux-ground more often for non-burger applications (go figure). No ethical/vegetarian motives at play, just that my GF can't eat red meat because she's on an anti-inflammatory diet for medical reasons. She misses beef more, I miss pork more (I can still eat it, but it hardly seems fair to have the smell of it in the air when she can't partake...).

Yes, but if you're having jim-jams do you butter the toast as well? or is it just toast with jim-jam? My father was not one for the delicately fine scraping of jam over the toast. He grew up in a large family in a remote part of Newfoundland back in the day, and the only sweets they saw with any regularity (jam and molasses) were rationed strictly, as the thinnest manageable scraping over the bread (or toast, or whatever). As an adult, he mounded on as he could fit for that most human of all reasons...because now he could. I fall into the un-triangled camp, myself...on the (rare) occasions when I have breakfast in a restaurant, I'll invariably request that my toast not be cut. The jam (or marmalade), like the butter, must go from crust to crust.

I first encountered those in the pages of "Lorna Doone," when I was a kid. From the description of young John stalking them I drew the conclusion that they were some sort of crawfish, and it wasn't until a few years ago that a chance mention sent me to Google to see what they actually were.

Gotcha. Well, there are plenty of traces of "the old country" to amuse yourself with in Nova Scotia, beginning with the kilted pipers at every tourist attraction. For bonus points, you can always spend a day or two circling the province and taking pictures of yourself near the signs for New Glasgow, Inverness and suchlike, to send to friends and acquaintances in their old-world equivalents. Spoiler...there's not a lot of similarity between New Glasgow and the original.

Kind of a cool place for a small city, if I do say so. There's a fair-to-middling Russian expat community there, too, should that matter.

Standard doner kebab/gyro format, with meat sliced from the vertical rotisserie and browned briefly on the flat-top. The usual additions are chopped tomatoes and onion, and - this is hte distinctive part - a sweet, milky sauce. It sounds bizarre, but the whole is greater than the sum of its parts. https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-delicious-history-of-the-halifax-donair/

Millionaires shortcake/shortbread, at least as I've seen it, = shortbread layer, dulce de leche layer, chocolate layer Nanaimo bar = crumb crust layer; American/simple buttercream flavored with instant custard powder, chocolate layer In practice ("official" recipe notwithstanding) the "cultured European-style unsalted butter" is regular salted butter (or margarine, depending on the household), and the chocolate layer is generally melted chocolate chips. I've been served renditions where the butter or margarine was replaced with butter-flavored Crisco, as well. In short, they are to millionaire shortbread as Herman's Hermits were to the Beatles.

LOL Everyone knows Canada is made up of two parts, Newfoundland and the Mainland. Toutons are a Newfoundland thing; Nanaimo bars and butter tarts are a Mainland thing. Personally I consider the correct ratio of layers in a Nanaimo bar to be "none for me, thanks," but whatever floats your boat. If served one in a situation where politeness dictates accepting it, I'll nibble a corner and then pick desultorily at the chocolate on top. (...and as a Halifax native, I'll wave the flag for the Halifax-style "donair" as well. Yes, I know it's just another of the infinite variations on doner kebab...but dammit, it's *our* variation!)

Could have been worse...

Oddly, it was my go-to hangover breakfast at a point in my life (late teens/early 20s) when that mattered. There was a little fishmonger near where I lived in Regina's cathedral district, and a chunk of smoked eel and some rollmops somehow made my morning more bearable.

Another take on the controversy, to which I can only reply...most of 'em aren't Stella Parks, or anywhere close to being Stella Parks. But whatever... https://skillet.lifehacker.com/dont-just-skip-to-the-recipe-1846379903

I sent that back down the pipe to my daughter, who received it with an appropriate level of anguish.

My ex used to joke that her own personal guardian angel must be a hulking bruiser named Luigi, or she'd be dead by now...

Yes, I missed that earlier. Pike=jackfish, though my favorite colloquialism for them out West is "slough shark."

More or less my feeling as well. I will not lecture or think less of anyone who does fish for sport using barbless hooks, and then releases their catch; but it's not my thing. If I go fishing it is with the intent of eating a fish, full stop. When I have my meal in hand, however idyllic the day, I'm done.

Chicken and duck fat are good keepers as well, just FYI. Can't answer for the "years" part, mind you. And I have had some home-rendered lard go rancid on me, but that was in a little bar fridge and I certainly can't vouch for its temperature. I mainly use it now to store pickles, jams and selected condiments once they've been opened.

A posthumous honor... https://www.facebook.com/foodday/?__cft__[0]=AZW7vPSIbbcBl8BFtDxGK3jIkye8-FSuwlOY1Zk-yxEZYf9d3Ae8s5lEI3x3hhL6rhh39siyFgfcuRgQ57pAqK07uggveTizbAL7-KAM2H2hVijaqw-bO0qkDzUsRf5qNs2n3VgLkGHDDI6AhLAy5jfb&__tn__=-UC%2CP-R

That's an impressive specimen. When I was an inquisitive and science-minded youngster, my father (a sailor) brought me home a barracuda from the Caribbean (he got one of the ship's cooks to throw it in the walk-in freezer for him). The first time I saw a photo of a pike, I was struck by how similar they were in design...a definite case of convergent evolution.

I put this here because it's a bar...

I mostly roast mine, and it works nicely. I probably cook 'em to a degree you'd consider sacrilegious - until they're somewhat charred and the tips of the skinnier ones are actually crunchy - but they're sweet and delicious that way. I generally favor pencil-thin stems for general purpose use, but those really skinny ones show up frequently in my neck of the woods at about this time (the ones I blanched and froze recently were super-skinny, the ones at the same store on my next trip were normal sized). Most are fine, but you'll get the occasionally woody one.

It all comes back to Google's algorithms, because what Google rewards is what Google gets (I've written online content for nearly a decade, now, and can personally attest to the carnage when they make a significant change to the algorithm). That's not "gaming the system," it *is* the system, full stop. We've had earlier threads on Google's inadequacy as a tool for finding decent recipes, and this is why. I'm sure a significant percentage of these bloggers, probably a solid majority, would happily forego the necessity of padding their recipes with 1800 words of prattle. They do it because the time they invest in blather shows a payback in Google's (algorithm-driven) search rankings, which in turn gives a significant advantage in Google's (algorithm-driven) ad revenue. It also drives eyeballs that can in turn generate clicks on affiliate links to Amazon or whoever. Don't blame the bloggers. If you like a site, there are often ways to support it directly (donations, Patreon, etc), in which case you can use the various snipping and ad-stripping tools with a clear conscience.

In my area Shoppers puts Atlantic or No-Name on for $3.49 or $2.99 most weekends (limit 2, used to be 4); Superstore and No Frills do so sporadically (every 4-6 weeks, except near baking-oriented holidays when it's more frequent) but put a wider selection of brands on sale; and Sobeys somewhat less often...perhaps every 2-3 months.

Oh, I do...I have both a Winners and a Marshalls nearby in adjoining shopping centers, and a Value Village as well. No joy so far, but hope springs eternal.