chromedome

I note they have explicit frying instructions for Control Freak users. Is there a corporate connection, or simply a big shared chunk of Venn diagram between the two sets of users?

Works for me. Welcome aboard....

https://thewalrus.ca/a-warning-from-the-chickens-of-the-world/

Okay, your mention of "pots" threw me. So...ramekins then, or something similar? The 9X13 is 14 cups, so that's pretty easy to convert to 8 oz (1:1) or 4 oz (1:2) ramekins, and 6 oz aren't much harder.

I've used it many times as a reference in food-related writing.

https://www.joyofbaking.com/PanSizes.html Oh wait, you were talking stovetop weren't you? Never mind, then...

I was struggling for a tactful way to make that point, so I'm glad you're already aware of it. My GF and I are hoping to purchase a property for our "forever home" within the next 5 years, and have set 100-150 feet above sea level as our minimum.

LOL I looked at the photo and thought "Hmm, interesting double curve on that slicer." ...then I realized it was a printed catalogue, and that the slicer spanned the center fold. Duh.

Hmm. Not to be a downer, but that sentence should read "Everybody currently has insurance." Insurance companies can stop offering coverage from one year to the next, or the cost may become prohibitive. It's something to be aware of.

To my mind, the significant "real world" advantage is durability, especially for those who use their V'mix to grind grain. It mucks up the polycarbonate ones pretty badly, it seems. That being said, I know from spending time on the Vitamix site (I've written some pieces for them) that a small but noisy minority has been lobbying for a steel jar for years, because they don't consider plastic in any form to be suitable for food contact. Whether you consider this to be a "real world" advantage or not a question of individual perception.

Yowza, that's steep. Not in the cards for me anyway, because my Vitamix is a vintage model that has the original, old-school stainless steel container.

When my grandmother was alive but battling dementia, my parents lived with her and provided in-home care for many years. A neighbour once asked my dad how he kept the lawn so green ("I never see you working on it..."). Dad: I use all low-maintenance native plants, so it doesn't really take much work. Neighbour: That's really smart! (leaves) Me: ... ... So that's how you tell a neighbour "I've let it run to weeds," without making them upset? Dad: Pretty much, yup.

Doncha hate it when you get home from the supermarket and realize you've forgotten the ferric orthophosphate? Again? (Have to think that would be a fun substitution to discuss with your Instacart shopper, too...)

I read about this last week, when they were still threatening to make him take it out. Presumably support from all of the neighbours except "that one person" (there's always one, right?) turned the tide. https://atlantic.ctvnews.ca/moncton-man-s-urban-garden-inspires-others-to-follow-suit-1.5011633

I throw them into sandwiches with cold cuts.

Have you tried stuffing them with crab? That's my personal favorite.

I grew up eating peanut butter and molasses on toast, or fresh-baked bread, as a cherished snack. It's always interesting how those things translate across cultures.

At bottom the difference between heavy cream and half-and-half is basically just water. You could probably reduce your lactose free half-and-half to achieve a similar fat content. There'd probably be a bit of a "cooked" flavor to the end result, but I'm guessing you could mask that with appropriate flavoring ingredients.

It's the same in Saint John, where I live. People who live on one or the other side of the Harbour Bridge tend to stay there, and the insularity of those west of the bridge is a particular source of teasing. One local radio station, playing on this, has an audio "tag" that says "Like a West-sider crossing the Harbour Bridge...we refuse to do anything but rock!"

LOL I"d be deeply shocked if someone isn't working on it, somewhere. At least as something that can be sold in "pre-cooked" form, to avoid the whole complication of streaks of fat (difficult to replicate, essential to the cooking). Up here one of our major meatpacking companies, Maple Leaf, is the owner of the Light Life brand of faux-meat products. They've recently begun selling 50/50 mixes of real and faux meat, as I believe I've mentioned upthread, presumably for those who want to reduce but not eliminate their meat consumption. I had the opportunity to buy a 2-pack of the burgers at a deep discount ($2.99 instead of $6.99 or $7.99) so we tried them the other night. They weren't bad. The texture was slightly off compared to a conventional burger, but the veg content (like Beyond, the Light Life product is built from pea protein) actually may have worked in its favor...pre-formed supermarket burgers often have a distinctively "chewy" texture, which in this case seems to have been negated by the veg protein. My GF is under orders to keep red meat consumption to a minimum to a) address her suddenly-high cholesterol, and b) skew her diet in a less inflammatory direction to reduce the risk of her RA flaring up; so this is something we'll probably eat repeatedly through the summer. I also have a pack of the 50/50 ground beef mixture that was purchased at a 50% discount, so that'll probably become meatballs or lasagna or something.

It's important to know when you're out of your league, that's for sure. I had a Polish neighbour years ago, and was at some pains to drive home the message that I was done after two shots of vodka. He was incredulous at first, but eventually accepted that it was just how I roll... (and we still bonded over the food side of things). If you ever watch the Keith Richards doc "Under the Influence," there's a segment that involves Tom Waits (no slouch himself) being wryly amusing on the subject of trying to go drink-for-drink with Mr. Richards.

Might have to switch to whiskey sauers.

I know that was a typo, but it gave me an amusing mental image of Heston glaring at the pot in fierce concentration, willing it to poach the egg, like an out-take from The Men Who Stare at Goats...

(Shrug) It's not really my thing. I'll eat one if it's put in front of me, but I surely won't pay a premium for 'em. My former neighbours back in the seaside area where my restaurant was located were mainly lobstermen, so sometimes I manage to cross paths with the right person at the right time and get one for below-market price.