chromedome

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.

I mostly use it in pilafs, or instead of rice as the grain in stuffed vegetables. It works very well in both use-cases. If you own any middle-eastern cookbooks, you'll find lots of uses there. It's also pretty good as a porridge, and I once made a sort of faux-risotto with it that wasn't bad (if you think of it as just a savory "gruel," and don't sweat the conventions of what is or is not risotto).

I'm not a purist, I'll still call it a butter tart even without the raisins. The others, well...they're fun variations. I don't consider it a butter tart exactly under those circumstances, but my daughter loved rhubarb in hers (and I obliged her) so who am I to cast stones?

My father occasionally grew parsnips that big and chunky, but they were rare enough to be celebrated.

I had completely forgotten about them until I saw your photos, but I remembered it immediately (I had a real sweet tooth as a kid). Here in NB we have the Ganong Pal-o-Mine bar, which is chocolate fudge with peanuts. It's been around for over a century now, and they like to boast that it's one of the oldest candy bars to remain in continuous production (albeit with a pretty small distribution footprint).

A lesser-known Canadian tradition. https://www.ctvnews.ca/canada/sourtoe-cocktail-lives-on-at-yukon-bar-after-creator-wills-his-own-toes-1.4693551

Has he tried the ones from Superstore? I haven't had the ones from Costco or TJ's (or the ones from Superstore, for that matter) but President's Choice would be readily available for pretty much anyone in Canada.

I haven't had it in years, but ate a lot of it in childhood (Mom used to keep it around...she made her own sporadically through the year, but this was the backup). FWIW, it's the "reference" brand of pea soup up here, in the same way that Heinz is the "reference" brand of ketchup. You'd probably want to jazz it up a titch with your own bacon or ham, and/or any other garnishes you like, but the basic soup is...a good basic soup.