chromedome

It looks like a rutabaga to me, but if you don't recognize it then perhaps not.

Now that's love...

Well...I would add the phrase "...by those in the know." So IMO you're both right.

LOL Feeling for you, hon, I'm feeling for you. FWIW, my GF has spent most of the past couple of years on some variation of the Atkins/keto theme. Her weight remains unchanged. I have been eating just a balanced diet, heavy on the veg (and lots of legumes and whole grains, because that's what I like). I've shed 10% of my starting body weight, and it's staying off. So, you know...no one plan works for everybody. Sooner or later, you'll find what works for you.

Could have put this in a few different spots, but this seemed most appropriate:

I'm sure it's less about the cookware than the cooktop. Glass cooktops are easily marred if the underside of the pot is ribbed or rough.

Pork is cheap and plentiful in Canada, but Mexican restaurants as a rule are pretty scarce outside of the big cities. Everywhere else it's basically just Taco Bell. Even at that, they're usually shared KFC/Taco Bell, and I don't believe they even have the full TB menu (I don't know for sure).

Nothing wrong with it, as such, but too far from salt water for my taste.

LOL Yeah, ketchup routinely lasts 2-3 years in my house (barring extended visits from grandkids). Vinegar and sugar are both preservatives, after all, and there's plenty of each in ketchup.

Yeah, conditioning is a wonderful thing. One night last week I made Ukrainian-style cheese-filled crepes for my GF, who'd acquired a taste for them while living in Alberta. As I was getting the meal ready she looked at the casserole dish, with its egg-rich crepes stuffed to bursting with cheese and smothered in a sauce of cream and even more cheese ('cause that's how she likes 'em), and asked - with utterly no self-consciousness or irony - "What are we having with it for a protein?"

It kind of depends. If I'm using the grains as an add-in in a loaf of bread or something, I'll usually soak them so they won't be hard and chalky when I bite into them. With seeds, it's more or less a by-feel thing. If they're pleasant to eat as-is, I"ll likely leave them whole. Otherwise I might pulse them in my rotary-blade spice grinder just to bust 'em up a little. Unless you're buying some kind of grain that often contains pebbles and/or other debris, what you're rinsing off is basically just flour that has been "milled" through friction. If you're making flour anyway, there's no point in trying to remove it.

I'm guessing it's unskilled bakers who plan to use it with a chocolate cake box mix.

LOL The "salt" part, I get. Kosher? Not so much...

Your experience doesn't sound at all like my FoodSaver (which itself is at least 4-5 years old now). I just slide the open end of the bag into the front of the machine, and it does the rest. Probably pretty much like the one you're using. I have the option of doing things manually for tricky items like baked goods, where a full vacuum would just smoosh them. Also there's some sort of nozzle for getting a vacuum in a rigid container, though I've never used that.

I had deadlines on Easter weekend, so we had our belated dinner last night. A duck (sheet pan method) with caramelized parsnips - only a few left now from last autumn's harvest - carrots, roasted asparagus and (of course) duck fat-roasted potatoes. No photos, but I'll be taking my cousin's online introductory course soon (he's a pro photographer and teaches regular classes when he's not working) and may actually stir myself to start taking food pics.

My parents' FoodSaver came to me when my father died a few years ago. I don't use it a lot, but I *do* use it pretty consistently. For soups and such, I'll often freeze them in a container and then vac-seal them once they're frozen (to save space, extend storage life, and get my containers back into circulation). I also take meats, fish, poultry etc out of their styrofoam trays and vac-seal them for the freezer. Chamber sealers do things a FoodSaver can't, I guess, but it's certainly all I need at present. If this one crapped out, I'd probably buy another.

One of our granddaughter's favorite things is eggs that are "dyed 'n' fried." First, separate the egg. Next, choose a food coloring (this is the fun part, for little ones) and put a few drops into the egg white. Whisk the white with the food coloring until it's evenly dispersed, then pour it into a preheated skillet. Once it begins to set, tip the yolk back into place. Voila! A bright red/blue/green/yellow/whatever egg. Perfect to go with that green ham...

Rob (Gfron) has more experience of running a restaurant than I have, but I've closed a couple...for what that's worth. I think everybody who has posted upthread has amply made the point that it's a very, very risky time to launch a restaurant venture. There's likely to be room in the market for "early mover advantage" once things loosen back up, so there's that on the positive side of the ledger. Much of the former competition for your diner's dollar will have collapsed, and people certainly *will* tire of the fast-food chains before this is all over, and even if the numbers are smaller than they were pre-COVID there'll be less competition to divide up that dollar. So for the survivors (and gutsy new ventures) the metaphorical pie may well prove big enough. That in no way invalidates anything that's been said above. Deep pockets are essential, and Rob's recommendation of a full years' operating expenses in the bank on Day One is probably the best advice you'll get (lack of capital is what scuppered my two establishments). If you *do* opt to move forward, nail down every conceivable advantage you can get on your lease (or is it a purchase?) of the current diner. Most of the value of such a business applies only if it's a "going concern," which is no longer the case. Remember, the industry-wide average is 5-8% retained earnings, so every dollar you save up front on your fixed costs is like $90+ in revenue.

For the benefit of any Canadian peeps who have access to one, Bulk Barn has yeast. You're limited to a pre-measured 1 cup, but that's certainly enough to be going on with.

I use ham broth in a "summer borscht" I learned from my ex's grandmother: add new baby potatoes, beet/turnip tops or other early greens, and a big handful of fresh dill. Serve with a splash of buttermilk. I *do* make ham gravy, which ordinarily goes with my ham meal (duh) but is also great with biscuits, mashed potatoes and suchlike. You can also use it in smaller quantities to lend flavor to the bechamel in casseroles, or as a subtle flavoring element in savory baked goods.

https://www.forbes.com/sites/katedingwall/2020/04/13/canadian-restaurant-industry-covid19/#54beff4e42a8

Stackability. Plays hell with the whole "remove top and bottom and flatten can" thing, of course.

A look at some of the things they have to think about on the industry/regulatory side. It's Canada-specific, but similar discussions will be taking place in other countries as well. https://business.financialpost.com/news/retail-marketing/shockproofing-canada-empty-grocer-shelves-dont-signal-food-security-issues-but-there-are-challenges-looming

Ours was Eggs Bennie with chard and pan-fried potatoes, just because neither of us was up for much fuss yesterday (I've got deadlines...). The intended duck will happen at some point over the next few days, instead.