chromedome

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.

Turned 10 lbs of Cortlands into 5 trays of rings in my dehydrator and three vacuum-bagged portions of pie-ready apples (sliced, spiced, floured, lightly sweetened) in my freezer. I'll do this once or twice more over the next few weeks.

I enjoyed reading it in the interval between me pushing down my toaster's handle and it popping back up. Had enough spare time to muse on the animus against unitaskers in the kitchen...

Back in the 80s, one BC-based restaurant chain used to have a series of ads in which an animated chicken, pig and steer each respectively extolled the virtues of the other two protein choices. I remember the pig sounding amusingly Hitchcockian...

...for an empirically verifiable measurement that's more accurate than the venerable Scoville scale. Plus, it's shaped like a hot pepper. https://arstechnica.com/science/2020/10/just-how-hot-is-that-pepper-new-chili-shaped-portable-device-could-tell-you/

I just did the final pick of my tomatoes, as well. My improvised shelter got me to the third week of October, which is really good for my neck of the woods and may be the latest I've kept mine going (don't really remember for sure). The end result was this: Black Krim on the left, San Marzano on the right. The ripe-ish Krims are in my fruit bowl now with a few apples, and should be quite nice by tomorrow or the next day. The green ones went for a big "feed" of fried green tomatoes. The San Marzanos I cooked down to make a faux salsa verde, which I will can tonight after running to the store for the cilantro I was really, really sure I had. Over the past week I've also harvested the one purple cabbage that survived the erratic spring weather, and a half-pound of Brussels sprouts from one of the stalks. Over this next week I'll take the rest of the sprouts, harvest my beets and the remaining few carrots, and take a final cutting of all of my greens. Peas are already done, I took the last handful of those a few days ago. The community garden closes at month-end, so that leaves me a few days to prep for spring and put things to bed.

England actually produced a fair bit of saffron domestically, back in the day. Hence Saffron Walden, in Essex.

Crackers with "marinated seafood salad" from the supermarket's olive/antipasto bar* or, as I like to think of it, "tentacles on Triscuits." *sold prepackaged in the Covid era, rather than in bulk.

Talk about Kohl in the stocking...

Ouch.

Forgive me if I'm being dense, but.. ml?

I haven't evaluated this in any large-scale way (I've only had my dehydrator for a couple of years) but so far I've gotten the best results with apples that would also bake well, as opposed to "cooking apples" like Macs or Dudleys or Paula Reds. Among the locally-grown apple varieties I find Cortland works very well for dehydrating, partly because it retains its texture well and partly because its snowy-white flesh stays pale as it dries (some varieties darken). Your local selection will be different from mine, and I can't speak to the main commercial cultivars because I haven't yet tried them (I go with local apples while they're cheap and plentiful) but hopefully that's at least a starting point for you to work from.

It's all about picking which battles, and when. I can knock out a crust readily enough, but some nights I'll just say "screw it" and drop a biscuit dough on top instead. And yeah, I'm not above using canned soup if I'm in that kind of a mood (my GF grew up with the canned-soup version, so for her it's even *more* comforting when it's made that way). Bottom line, if you can put it on the table and enjoy it and not have to think or work too hard, sometimes that's all that's required.

Everyone decides where to draw the line for themselves.

In fairness, the laser was once derided as "a problem in search of a solution." A few years before that, it was thought that the world market for computers might max out at 6 to 12 machines. They could be a mainstream product in a few years, who knows? The pineapple equivalent of a Honeycrisp apple, as opposed to this year's square watermelon.

Followed that batch with another dozen pints a few nights ago. My running tally of greens from the garden is up to 11.6 kg blanched and frozen for winter consumption. Locally grown buttercup squash were on for 25 cents/pound at a local indie grocer this past week, so I bought a LOT of those and have frozen several bags (didn't bother to weigh them) of the cooked squash for later use.

We had two nights in a row of seriously hard frost, and as expected my squashes have reached the end of the road. My improvised cover for the tomatoes seems to have done the job, though, and they still look to be doing fine. Several are on the verge of ripeness, and should be ready to go when I get home from NS on Friday. The peas are also hanging in just fine, and of course all of my sturdy greens (chard, beet tops, broccoli raab, kale) remain green and sturdy.

https://www.foodandwine.com/news/pink-pineapples-buy-online

Sounds about right. I have 6 in the same-sized bed, and that was pretty full. They'd have had more room to expand if I'd gone with 4 or 5 in larger cages. As it was, the two at the rear didn't get as much sun and stayed relatively smaller (next time I'll know to stagger them left-right just a few inches, so they'll have more equal exposure).

We've all been there with one or another piece of equipment. Often more than once.