chromedome

They might have interpreted that as 6 lbs, maybe? Bananas go 3-4/lb depending on size.

Makes a good dip. Not that anyone's entertaining much, at the moment...

A closet floor on an outer wall on the windward side of your home is probably the best bet. I've done that.

It's not how much pressure you apply, it's which blunt object you choose with which to administer that pressure.

LOL I've worked with a female Tommy and a female Kevin, and my late wife's name was pronounced (but not spelled) "Larry," so this is one more for the list. Are you perchance a fan of "Pushing Daisies?"

My bread machine is an older Zo that I found on a local buy/sell site for $50. Works great, though the paddles are wearing out and getting a bit loose on their posts. I check the same sites every week for a Zojirushi rice cooker at a similarly low price, but haven't found one yet. (shrug) I've got time...

That's not at all the case up here. The largest cuts Canadian supermarkets get are subprimals, like whole loins or a shoulder, and even those are less common. I know a few retail meatcutters, and they tell me that they do very little actual meat cutting any more. Grinding, yes, and cutting loins into chops sometimes, but it's increasingly common for even individual cuts to come in portioned and packaged from a central processing plant. My GF's cousin married an old-school, old-country Dutch butcher who runs the meat department at my local Costco, and he's rather despondent over the decline in his trade here.

That's pretty much me as well, though I splurge on a couple of beers most weeks (which I'm pretty sure drops me from 99.9% to...98-point-something?) as well. Don't think of milk as a beverage, have no taste for fruit juice or sweet 'n' fizzy stuff.

I did this a couple of years ago, and it's actually not hard but I'll give you the benefit of my dumbass mista experience. First, *do* open up and unfold the gasket and put it in a warm place until all of the folds, wrinkles and crinkles unfold and it assumes its proper rectangular shape. If you have old-school rads, those are a good place to drape it (after taking suitable precautions to prevent melting, etc). I "didn't have time" to do this properly, but later was forced to make the time to take it off and start over after doing so. The instructions from the manufacturer said this was a necessity, but I figured it would "pull into shape" once it was stretched around the door. I'm sometimes smart like that. Second, the way to do this is emphatically not in situ, it's FAR easier to remove the door and lay it flat in a suitable space. That means making plans to protect the food inside, which I didn't do because I was winging it and hadn't realized what a pain it would be to put the seal around the door while it's on the freezer. My on-the-fly solution was to duct tape a comforter over the opening, but of course if you can organize a couple of picnic coolers and some ice that would be a superior option. Once the door is off the freezer (usually just a few screws) and laid flat, putting the actual gasket on is no more complicated than sealing a Ziploc bag (except much, much, bigger of course). Once it's on, and you've checked that it fits nice and snug all the way around, it helps to have someone to either a) hold the door in place on its pin while you replace the screws; or b) replace the screws while you hold the door in place.

So...you're an Ethernet-only kind of guy, is what you're saying?

One day a few years ago I was cooking (home-fermented) sauerkraut, and my little granddaughter - then 2 - asked what it was. She loved pickles and she loved noodles, so I thought quickly and told her it was "pickle noodles." She ate more than I did...

This is a long shot, but when mine did that (Calphalon-branded, no idea who actually makes it) the problem turned out to be...that the cord had come partway out of the power bar.

When I was a kid, our vegetable peeler had a bean "frencher" at the other end of the handle. There also used to be a bean-frenching attachment for Kenwood stand mixers, though I don't know if it's still made.

I'm in the steel-cut camp; it's my almost-invariable year-round breakfast: I make up a large batch (1 cup oats, 4 cups water) and then reheat a bowlful in the morning. I say "almost" invariable because occasionally I'll forget to make them up in advance, in which case I'll either microwave some quick-cooking oats (which otherwise I keep just for baking) or do without. I don't have the time or patience to wait for steel-cut to cook in the AM. My most common version adds a handful of raisins or other dried fruit while the oats are cooking, and then a goodly shake of cinnamon as well. I eat them with enough milk to loosen the oats, and a topping of homemade unsweetened applesauce. Quite virtuous, but very tasty.

There's no such formal process here, AFAIK...it's a perennially cash-strapped city, and rather small (there are probably blocks in NYC with more people than Saint John's 70K or thereabouts).

I've been reflecting on those very points for the last year or so...my daughter lives on a fixed income, because she and her hubby have medical issues (and because her hubby generally, well...let's not go there...) and she has thanked me, often, for giving her the cooking skills to navigate that. They were demonstrated in a concrete fashion when my kids were little, because we went through some pretty lean years. Often I supported my family of 4 for a month on what our neighbours spent in a week on groceries. I had intended this spring to reach out to a few agencies here in our area and offer basic cooking-skills lessons and demos, if the logistics could be worked out. Then COVID came along, and that was no longer an option. I'm still hoping to get that organized, if our numbers stay at a low enough level in my area (the recent outbreak is subsiding, and we're down to a couple of dozen active cases).

The most common recommendation is simply plain running water, in conjunction with otherwise-sound food handling practices. https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables Some sealed, pre-washed products are safer without further washing... https://extension.umn.edu/food-service-industry/wash-or-not-wash-recommendations-fresh-produce ..but yeah, you can use a (very) weak bleach solution if you want to. https://extension.umn.edu/growing-safe-food/produce-wash-water-sanitizers The latter two references are aimed at professionals, but whatever...

Look away, Liuzhou...

The soup base amounted to three quarts and one pint (I'm running low on pint jars, at least until my next deep-dive into the storage unit); and the peppers gave me 7 pints.

Years ago, I lived in an otherwise all-Chinese neighbourhood. Over a period of a few months, I came to realize that all of my neighbours used PRB soy sauce, so I started using it as well. It's not at all artisanal, just a mass-market product, but to my taste it's a good one and still my default.

Possible foreign matter (pieces of glass!) in certain batches of Miss Vickie's potato chips. https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-11-03/eng/1604456061321/1604456069989?utm_source=r_listserv

Canned 3 pints of green-tomato "salsa verde" from my last garden harvest, and turned a kg of my beets into pickled beets. Tonight I'm taking advantage of ridiculous sale prices at a local indie grocer to pressure-can some roasted sweet peppers and some broccoli soup base.

Sad to hear it. I'd been thinking of him just the other day, when a random look at an older post got me thinking about some of the prolific "back in the day" posters who aren't around any more.