chromedome

I like it when companies have a little bit of fun with that sort of thing. Our local cinema chain (now owned by Cineplex) used to sprinkle things like "No personal grooming" (nail clippers inside the red circle) and "No taxidermy" (a raccoon inside the red circle) in between the usual warnings about cell phone use and talking.

My GF and I have at times discussed tall cabinetry and various ladders, slide-out platforms and such (she's barely 5', and I'm not exactly NBA-ready either at 5'7"). Our still-hypothetical "forever home" is at least 4-5 years out, and we'll be designing and building it with aging-in-place in mind, but I hadn't yet considered the risk of falling from a ladder. That's definitely pertinent.

Speaking as a longtime retailer, I'd be pretty unhappy if a customer grumped to all their friends but didn't bother to mention their issue to me. If they already use insulated packaging bag thingies to keep perishables cold in summer, they can certainly use them to protect things from freezing in winter...if they think of it.

*That* is a pet peeve. I've had those singularly useless cupboards in a couple of rentals, and have no idea why (other than the look) people do that. The only functional purpose for them I've ever thought of was removing the doors and putting in a cat bed.

Truthfully I'm not a fan of the carousel either. I've had things fall off the back and jam up the works, and extricating them required a degree of "personal origami" that did not work well with my physique.

I've had a couple of mine get softball-sized, and they were still tasty. I usually harvest them at 2 inches or so in diameter, just because a) I'm impatient, and b) it's a good size to make a whole, pretty slice for my salad bowl. Treat them like a prettier version of daikon, basically. Raw, cooked, pickled, they're good any which way.

For those who are interested, when I clicked through I got a popup offering a discount coupon. I'm not in the market for one but if that's a difference-maker for anybody, consider yourself enabled. You're welcome.

LOL One of my stepdaughters is "weird" (her word) about anything even slightly dark on her food. This extends to toast, which she likes at a stage of just barely off-white. I like mine a shade or two darker than most, so every time she visits overnight she calls out dramatically at breakfast time "Someone call a neurologist, I keep smelling burnt toast!"

BC peeps, if you've recently purchased any One Ocean brand sliced smoked salmon, check the dates. It's recalled for listeria. https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2021-02-10/eng/1613010591343/1613010596418?utm_source=r_listserv

Yeah, the quick-cooking oats are much thinner and finer (and I would still pulse them anyway to make them smaller yet). By way of analogy, imagine you'd decided to try tempura vegetables for the first time but used boxed pancake mix for the batter because that's what was on hand. You'd definitely still end up with battered, fried vegetables, but it would be a decidedly different experience.

LOL That's on me...I've gotten used to just clicking "next unread," and often forget to check which thread I'm on. I usually blame that on "posting before caffeine," but I see it was an evening post so that won't fly.

Presumably it was not routinely/solely sold ground, back in the day.

I think you omitted the crucial piece of information, there (ie, identity of/link to the product).

I wouldn't have used rolled oats. I haven't done that with fish, though food writer James Barber advocated oat-crusted herring in one of his books. I *have* done it with pork and chicken, but I buzzed the oats briefly in my food processor or spice grinder to reduce them to more of a breadcrumb consistency. Also when I've done that it's been with the purpose of frying, so the oats could brown and toast in the oil. If I was to do 'em in the oven, I would very definitely spray or mist the top with oil to promote browning. Because fish cooks so quickly I really think you need that direct heat of the skillet to get the necessary browning before it's overcooked. To judge by the photo those are thinner tail pieces, which wouldn't have helped. A thick cross-cut piece from the thickest portion of the fillet probably would have worked better, in that a) you'd have a smaller surface area, and therefore a ratio of fish:oats that would be more favorable; and b) the thickness would buy you an extra minute or two for browning.

It's always interesting to see how people use Costco. In my neck of the woods they're not competitive on butter except as a promotional item, and I don't buy meats there. Dairy sometimes, if I'm there for other things. I buy food there for the larger of our two dogs, and that's also where I buy their DentaStix treats. The price of their house-brand ibuprofen, ranitidine and loratidine is untouchable, as is their house-brand version of Robax (a muscle relaxant/ibuprofen combo which, I'm told, isn't sold in the US). My GF loves their bouquets, so I'll typically buy one of those while I'm in the store as well. A Costco-sized pack of TP or dishwasher tablets lasts us 6 months, so I'll get one twice a year. As for food, I'll buy one of their rotisserie chickens 6 or 8 times a year. I find them desperately over-salted, but you can't beat the price...chicken prices up here aren't subsidized the way they are in the US, so you generally can't buy a raw chicken for what Costco sells 'em for ($7.99, here). After that first meal, I use up the rest in dishes where I can compensate for the over-seasoning. Carcasses, of course, go into the IP for stock. I buy big jars of peanut butter and mayo there, and their price on white flour is excellent so that's where I buy my one bag/year (sadly, they no longer sell whole wheat flour here). I buy walnuts, pecans, almonds and almond flour for baking and salads, and I buy my olive oil there in a twin-pack. Also the big jug of natural apple cider vinegar, which I use a lot of, and the big bottle of honey (my daily sandwich bread is a honey-whole wheat). Aside from promotional items and the odd impulse purchase, that's pretty much it.

I always worked from the other end, starting at the ankles of the hind legs and working my way to the head. No particular reason, that's just how my father did it and therefore how he taught me. I doubt it makes much difference, really. ETA: After thinking about it for a few minutes, it occurs to me that my father liked to occasionally roast and eat the heads. That more or less rules out cutting off the head as a first step, so that's probably why he did it feet-first.

I had to Google "old friend" noodles, because the name caught my eye. Sounds like a pleasant warmer-upper on a cool winter's day.

LOL My late wife, in her second marriage (ie, the one before me) found herself fostering a pair of teen boys who grew to monstrous size - the "runt" was 6'8" and his big brother was 7'3" - and ate accordingly. The parents' combined income was fairly comfortable, but even so the groceries required some budgeting.

My dog proved to have a remarkable gift for coaxing the pill from any sort of wrapper, and spitting it out on the floor. I grind them up for her now, which eliminates the problem at its source. Sometimes I mush a bit of sardine into the pill, sometimes it's a splash of plain yogurt. She likes them both, so I just switch 'em up occasionally to keep her from getting bored.

A friend of mine once succinctly described the tinned ones as "cat food shaped like a dog turd," and he's not entirely wrong. I used to like them as a kid, for whatever reason. I bought a can in my early 40s out of morbid curiosity mingled with nostalgia, but one mouthful was enough.

They are, but mostly as a greenhouse product so availability can be spotty on a regional basis. We have a couple of significant greenhouse growers in nearby Nova Scotia, so I can generally get 'em year-round.

Yeah, because then they can claim that it's "nitrate-free" and the earnest seekers of more "natural" foods will buy it. I believe this to be a purely North American aberration, but I could be wrong.

The marketing people need to get on that. We already have Meatless Mondays and Taco Tuesdays, and camel would be the ideal suggestion for Wednesdays.

You gave all the details except the most crucial one...how are they? (taste, texture, etc) Sounds like it might almost be a cousin to halwa/halvah.

That's often the case, but I *have* seen it also in non-domed pans. I expect they'd have screened for that and/or used a brand-new, presumably undomed pan for their experiment, but it's not explicitly addressed in the underlying paper. The pan and cooking surface are identified, but they don't specifically state that it was bought new for the purpose.