chromedome

Opera browser even includes one for free, which is very easy to use.

My parents grew both, as my dad was fond of them. I just used the last of theirs from my freezer (three years old, but well wrapped and still good) over the past winter.

Usually, if you struggle to separate the sheets, it's because of a "cold-chain" issue. Either they've gotten partially thawed and then re-frozen at some point, or you thawed them too quickly (on the counter, typically) and condensation has formed and stuck them together. Your best bet is to stick the box in your fridge the day before you want them, and let them thaw slowly at refrigerator temperature.

Ontario, Quebec and Saskatchewan: listeria in Brandt brand mini (spicy) cheese sausages. https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-08-24/eng/1598291961021/1598291967015?utm_source=r_listserv

...but by the same token, if you buy/use zucchini or other summer squashes, you can use pattypans in the same ways. Just bear in mind that anything from the size of a tennis ball on up is the pattypan equivalent of a leg-sized zucchini. You *can* seed them, shred them and use them for baking or whatnot if you're seriously averse to waste, but they're better just composted.

Well, if you're harvesting them at the right size (no more than 2 inches' diameter, max) you don't need to worry about the seeds. Just treat them like any other summer squash, and prepare them accordingly. I often cut off the top, scoop a hollow, and then stuff them with either a meat, grain or cheese filling (roast or braise them once you're done). I've just harvested my very first (it was a mid-summer planting) and will be inundated shortly.

Peaches from Fresno, CA this time. Like the onions they were sold into the institutional and retail markets, so watch for followup recalls as they're traced through the supply chain. Suspected to be national in scope. https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-08-22/eng/1598036173176/1598036178515?utm_source=r_listserv

It's the "arm" part of the chuck. "Cross rib" is what we call it here in Canada, but IIRC it's a Brit thing originally.

I first posted in January of 2004. I don't remember the circumstances, but I was in culinary school at the time so it was probably a "rabbit hole" scenario where I stumbled across the forum in a Google search and spent WAY more time than I could afford in reading through the threads.

At one of my cooking classes I did the now-cliched/then-uncommon salad of roasted beets, spinach and a sharp cheese (goat cheese, IIRC) with a vinaigrette based on pomegranate molasses. One of the ladies in the class tugged my sleeve and whispered theatrically "You can NEVER tell my mom I ate beets and liked them..."

For me lobster is, like toast or mashed potatoes, primarily a vehicle for butter.

Yeah, this. I have no particular veggie aversions any more, but coarse, overgrown veg are nobody's idea of a good time. And it's an occupational hazard that when the neighbours know you're a chef, they dump 'em on you with a cheery "I never know what to do with these, but I was sure you would..."

We haven't arrived at that stage here. Most stores offer broccoli crowns as well as the regular heads, but the full heads are far more common. I always choose mine for thick stems, as well. Once peeled I generally use them in stir-fry dishes or slaws, but there are plenty of other uses of course.

Yes, fumble-fingers on the keyboard. I used to enjoy the sense of humor Stiff Records demonstrated. One of my favorites was the message inscribed on the first album by the Damned ("this record is made to be played loud at low volume"). Another classic was "In '78, everyone born in '45 will be 33 1/3."

Thanks for that earworm...now I'll have to binge some Ian Drury when I've finished work for the day.

I eat a lot of dandelion greens, and discovered this spring that the chickpea-sized immature flower buds are seriously choice. No bitter flavor to them at all. I also found some sort of wild mustard greens growing along the beach a couple of days ago, and quite enjoyed them with my salmon that night. The blossoms, unfortunately, didn't have tender stems like my cultivated brassicas so those were a "miss."

I need to make some, actually, with the bag of shells I've been accumulating. I'm just waiting for a cool and breezy day, so I can open my windows and not have the whole apartment smell of lobster. I know it's a pleasant aroma for some, but after cooking off a couple of hundred pounds at a time on several occasions, I've had all I want of it for one lifetime.

Not a huge pickle-eater but the grandkids are, and it's that time of the year, so I made up a couple of batches. Three pints of bread-and-butter and eight pints of a quick dill pickle, both from my dad's copy of The Complete Book of Small Batch Preserving (this is my first time trying anything from the book, so no personal feedback, but 87% of the reviews on Amazon are 4- and 5-star). Also I turned 6 lbs of IdaReds into slightly more than three pints of applesauce, one of which is now opened and in the fridge. Not shown, 400g of garlic scape pesto frozen in bags. Since I rarely post photos, I've included a gratuitous second shot to give you a look at the heart of my kitchen. This is my only meaningful prep area, with the sink just out of frame to the right and the stove just barely in frame at the lower left. The induction hob is a Kuraidori (basic cheap crap with a couple of extra features, but serviceable enough), which I use because the (24-inch) stove has three small burners and one medium. I do most of my cooking on the induction, as a consequence. The other side of the stove has a small piece of counter space, with another magnetic knife rack plus two tins holding utensils, a bottle each of vegetable oil and olive oil, my salt pig, pepper grinder and - at the moment - a dehydrator full of herbs from my community garden.

I'll second savory, which is something that's traditionally used a lot here in Atlantic Canada (though increasingly it seems to be an elderly/rural thing). I would have said "peppery thyme with a hint of sage," but that's the key to its versatility...it hints at a lot of different flavors.

Back when I had my restaurant at the seaside hotel, we'd open for the season on Mother's Day. We had a young gent and his mom come out in May of 2009...he was a solid 6' 3" but sturdy enough to not look especially tall from a distance. Had that "tradesman" look about him, with close-cropped hair and a sandy beard and mustache. My (now-) late wife was serving that day, and told me "He's a ringer for my older stepson." As we were chatting with them over dessert and coffee, she told him "I'm sorry if I keep looking at you oddly, but you look SO much like my oldest son...except a foot shorter." His face was a study...

Oh dear, another rabbit hole. I've bookmarked a few sites to look at, sometime when I'm not (ostensibly) working.

I use my microplane zester on it. Generally I don't make pastes so it's fine enough at this point, but it would pound up pretty easily in the ol' M 'n' P afterwards.

You betcha. Sadly, my ground cherries were (ahem) grounded by inclement weather this spring, and I got zero germination. I'll try that again next year. My kids both loved fishing with their grandpa (my dad) and I'm looking forward to taking my grandkids out sometime soon.

Can't do #4, because I'm too easily distracted (yay, ADD!). At the moment when I should be diligently sniffing the air, I'll be in another room attending to something I'd meant to do the day before. I'll smell the smoke around the same time the smoke detector does. #1 is not especially pertinent for mealtimes, because I seldom work from a written recipe, but it's certainly valid when I do. #2 is not an issue for me, because I won't have rugs or carpeting of any kind in my kitchen. Also don't drink while cooking, because it exacerbates the whole "too easily distracted" thing.