chromedome

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.

Same here, unless you're explicitly invited to leave them on when you're greeted at the door. At this juncture you have a split second to decide whether the offer has been made for form's sake and isn't really sincere... It was a big cultural thing between me and my late (California-bred) second wife, for whom the removal of shoes was obnoxious and intrusive ("Nobody wants to smell your feet!"). I attribute it to her upbringing in relatively arid SoCal, where tracking mud, snow or (worst of all) salty slush indoors is less of an issue.

From the "scientists get interested in the strangest/most mundane things" files: https://arstechnica.com/science/2021/02/the-physics-of-why-food-sometimes-sticks-to-the-center-of-a-nonstick-frying-pan/ As a side note, Teflon's first practical use in the field was in the A-bomb. Who knew?

I have my grandmother's copy of that cookbook, dating from a couple of years earlier (with the extra wartime section of rationing-conscious recipes). The first cookbook I ever cooked from was my mom's edition, which dated from the 50s. Those color illustrations must have been pretty spectacular back in the day, and I remember being fascinated by their odd, exaggerated unreality as a kid.

IIRC, last year's Mardi Gras played a large role in facilitating the introduction of fan to feces.

Some typos are more amusing than others. I know you'd intended to write "gamey," but given the size of the legs on a 'roo, "gammy" is pretty apt.

Terribly sad news.

After growing up on a diet of Looney Tunes I've always intended to make hasenpfeffer one day, but never have. I wonder if Sobeys or Superstore has rabbit...

Yeah...had I realized exactly how deep the rabbit hole ran, I probably wouldn't have posted it.

Despite being raised in the Acadian heartland, and living most of my life here, I've only just learned that there's a latke-esque Acadian potato pancake. I don't know why I'm surprised at this, spuds are a longtime staple here and they're central to other Acadian dishes like rappie pie. Here's a sample recipe, from a carefully-curated Acadian cookbook: https://atlanticbookstoday.ca/thibault-feeds-the-palate-and-heart/ ETA: Forgot to mention it's called a "fring frang."

All of the photos I have access to are on the imgur link. Consensus on the earlier posts is that the brand name is Pavian, which is baboon in German but apparently also a surname.

A bit of clicking-through turned up other threads on other sites, and some better photos: https://imgur.com/gallery/d2tAiA8 Apparently this one has been circulating through forums and discussion groups for a decade or so, and has spawned numerous threads on Reddit (one of them extending to over 1000 comments) and there is as yet no really persuasive explanation (nor, indeed, is it 100% certain to be a kitchen gizmo though that's still the leading hypothesis). At least a couple of families that have one use it for gripping the tail of a fish for skinning/scaling purposes, but - again - there's no consensus that this is actually its intended use.

No context, you know what I know. Most of the guesses on that thread parallel the ones here, but none of them are especially persuasive. I think it's one of those "you know it or you don't" kind of deals.

I have several of the same kind of spice jars hanging on the backsplash near my stove. A couple are similarly sticky, and I've been racking my brains for some kind of lubricant for the lip of the tin (or inside of the lid, but I'm leaning toward the tin) that I'd be comfortable having in close proximity to my spices. Many of the obvious options are suspect: vegetable oil gets gummy; I don't want mineral oil or WD-40 in my spices; and graphite is seriously messy. So far my best idea is to rub the lip with paraffin (ie, a tea light candle) the next time I wash one of the sticky ones. Where it's a solid it should stay in place (barring trace amounts, which I'll live with) and hopefully will help keep them sliding smoothly. I'll try to remember to report back (and I'm open to better suggestions, if anybody has one).

LOL Now there's an advertising slogan for ya: "Vegan veal...for guilt without the guilt."

We haven't had a post in this thread for a while, so I thought I'd revive it. Saw this on Twitter this morning, OP has no clue (nor does her 95-yo German mom).

This one is not food, strictly speaking, but I'll post it anyway. A number of Isagenix "wellness" products, mostly shakes and bars, are being recalled for over-fortification with vitamins. That's not one we see every day, but as we all know an excess of fat-soluble vitamins can have rather nasty repercussions. https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2021-01-29/eng/1611979385715/1611979390681?utm_source=r_listserv

My feeling is that the critters have better senses than we do, so those with "sampling" holes are the ones that have been, so to speak, preapproved by the QA department. After a bit of work with the paring knife, I'll happily eat 'em. BTW, re the golden beets, they're great raw in salads. Sweet, earthy, crunchy, and not nearly as excited to stain your clothes as regular beets. I haven't made a whole lot of use of my spiralizer, but often when I pull it out it's for those beets. I grow a variety called Golden Grex in my own garden.

It hit here in Canada a couple of years ago, when Post stopped distributing the cereal up here (demand, apparently, has been low). As it happens Grape-Nuts are a regionally popular ice cream add-in here in the Maritimes, so ice cream makers have had to import it directly.

Sorry to hear you were ill, happy you're feeling better.

One Ocean brand smoked sockeye, listeria, "possibly national." https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2021-01-27/eng/1611799951171/1611799956134?utm_source=r_listserv

Any product you've ever used previously to maintain a ceramic range can be used on the new one. The actual surface is the same, it's the underlying mechanism that's different. I occasionally put parchment or paper towel under my pot if I'm cooking something splashy/messy, but not often. I usually just clean up fairly quickly after I'm gone, and on the infrequent occasion something sticks on/cooks on, I just leave my cloth full of hot, soapy dishwater to sit on the offending spot for a while as I attend to putting other stuff away. I have just a small, low-power portable hob in my kitchen: it was intended to be a supplemental "large burner" for my small ring-type apartment range, but in practice it's the induction hob where 90+ percent of my cooking takes place.

I found one in a thrift shop that looked very similar but was of 70s (IIRC) vintage. My daughter was looking for a blender at the time so I bought it for her. Her smoothie habit killed it within a year or so, but she loved it while it worked. YMMV, of course.