chromedome

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.

I don't mind it at all, often use it for salads. I also do baked mac & cheese with it for the grandkids sometimes, because they liked their 'butterflies." Though that may be over, now that the 5 yo is in school. Last time I offered to make her some butterflies, she give me the eyeroll and said "Papa...those are bowties." Today's pasta goes in an entirely different direction, though. GF was watching Food Network and some guy was doing ricotta-filled ravioli with brown butter and sage. She asked "is that something you could do?" so yeah...that's what's for dinner. I made up the dough last night, and will make and fill them today.

As long as it's food-grade plastic, you should be fine. I make mine in a big plastic ice cream pail, 18 litres IIRC.

Broccoli salad is on my to-do for the day, as well. A local indie grocer had it on 4/$5 this week, with a limit of 8, so I got 8. That'll be a week's cooked broccoli, a big bowl of broccoli salad, and some broccoli soup base for canning (I didn't give my pressure canner any exercise last year, and I don't want it feeling neglected). They also had 4-packs of sweet peppers on 3/$5, so I have some roasted peppers to can as well.

From her local news: https://www.guelphtoday.com/local-news/elora-resident-and-canadian-culinary-giant-anita-stewart-dead-at-73-2837553 I own a copy of one of her books, Anita Stewart's Canada, and consider it worth having.

"Shameless plug" dept, though explicitly disclosed...Just recently discovered that one of my years-ago culinary classmates, now a consultant/food stylist/popup-event vendor, has begun selling spice mixes as a COVID-era revenue generator. Thrown out there, should anyone be interested.

(sigh) Leftovers agaiiiiinnnn? "Leftover white truffle" just doesn't have that same ring of dreary inevitability as "two people, one ham," does it?

Details are still sketchy, but apparently Canadian food activist and icon Anita Stewart passed away yesterday. She was the driving force behind Food Day Canada, a national celebration of our food traditions. I'll post links once I've found some. A tribute from our local celebrity chef Jesse Vergen just showed up on my timeline, and her Wikipedia page has been updated to show her passing away, but I've yet to find any news stories. I expect some will turn up in the course of the day.

Yup, immediate problems always trump those a little way down the road (I'm sure we can all think of a few prominent examples, so I won't even go there). It's the psychological equivalent of the photographer's/moviemaker's "forced perspective," I suppose.

https://www.npr.org/2020/10/29/927111009/as-biotech-crops-lose-their-power-scientists-push-for-new-restrictions

NP. I don't know if they've cross-linked 'em all as yet, but some of the other library collections they've digitized include vintage cookbooks and pamphlets as well.

I've looked at a few of them. Lots of dross, lots of historical interest, lots of gold. https://archive.org/details/cbk?&sort=-downloads&page=1 There's an overview article here: https://www.openculture.com/2020/10/10000-vintage-recipe-books-are-now-digitized.html

I have a number of these things kicking around. I'm allegedly working right now, but I'll dig some out for photos later on.

Made my final harvest this afternoon, now I have 4 or 5 days to prep for spring before the community garden is locked up for the winter. My final tally on blanched, frozen greens is 12.7 kg (28 lbs), and I also got 5 kg (11-ish lbs) of beetroots. As I'd mentioned earlier I grow my beets primarily for the greens and think of the roots as an end-of-season bonus, but that's a nice little bonus. Also got a few cups of Brussels sprouts. Probably will set about pickling some beets soon...

FWIW, I've lived (to date) in 6 of 10 provinces, and have not encountered the term.

The version I first tasted (courtesy one of my middle-school teachers, who was French-Canadian and also - ironically - my best-ever English teacher) was REALLY heavily flavored with allspice. I've made similar versions in later years, and enjoyed them greatly.

I always add a starch of some sort to apple pie to absorb/thicken the juices as the apples cook. Sometimes I'll use cornstarch or something of that sort, but I find I prefer flour in a long-baking dessert like a big pie. Adding that when the apples go into the freezer, instead of at the time of baking, gives the flour opportunity to fully hydrate. It seems to me (though I have not done head-to-head testing, and can't swear to it empirically) that the juices thicken more quickly when I do it this way.