FauxPas

I guess my other question is whether anyone is concerned about the use of palm oil in dairy? There is nothing illegal about giving palm oil to cows, though little research has been done on how giving palmitic acids to given to dairy cows could compromise the health of both animals and humans. What we do know is that palm oil may increase certain heart disease risk factors in some people. The effects of palm oil production on the environment, health and lives of Indigenous people in different parts of the world are well documented and deeply concerning. https://montreal.ctvnews.ca/opinion-buttergate-and-the-hard-truth-about-canadian-butter-1.5320211

Yes! Saw him play at several Cactus League Spring Training games in Tucson, also!

That is what I wanted and I did include a smilie emoji to soften my comment. 😀 But do you think this guy is completely off-base? He is some kind of food researcher. For food researcher Sylvain Charlebois, suspicion began last year when he noticed differences in comparing an organic stick of butter with a regular one. "Is it me or is #butter much harder now at room temperature?" Charlebois, the senior director of Dalhousie University's Agri-Food Analytics Lab, tweeted in December. While he says that more testing is needed, Charlebois, who dubbed the saga "buttergate," is convinced that an increased use in palmitic acid — a byproduct of palm oil that's commonly added to cow feed — is the most likely culprit. https://www.npr.org/2021/02/24/971018428/baffled-canadians-spread-reports-of-hard-butter

Welcome! I grew up in Maple Ridge.

Well, thanks for assuming that I'm a complete fool who just imagines things 🙂 ,but I think there has been a change. I noticed it some months back but thought it was because my husband was doing more of the grocery shopping and brought home a couple of brands I wouldn't have purchased. One was Walmart's Value brand and maybe it's good at times or to other people but I thought it was pretty awful. It seemed waxy, hard and with an off-taste. But I thought maybe it's just a not-great product. But I've tried Lactantia and Dairyland (as has the new poster here whose post isn't fully visible yet) and they are brands I used to think were pretty decent and now they act and taste different. They are similar to the Value Brand which, as I said, did not taste very good to me and had a weird texture. My husband hates me grocery shopping these days because I'm a real browser and spend too long in food stores during these pandemic times, but I'm going to try and get some other brands and some organic and see if I notice a difference. Which brands are you folks using? And I think you are mostly central or eastern Canada? Wonder if this varies in different provinces? I honestly don't know where some of the butter sold here is actually made, though maybe I should.

Has anyone else commented about this on eGullet? Several articles on how Canadian butter seems to have changed lately. It's harder, less melty. I agree. Not pleasant, it seems waxy or something and even the taste is a bit off. May be due to use of palm oil in feed. What do other Canadians think? Is this happening in other regions, other countries? Some say this isn't just happening in Canada. https://www.bbc.com/news/world-us-canada-56175784 https://www.theglobeandmail.com/life/food-and-wine/article-is-your-butter-not-as-soft-as-it-used-to-be-the-pandemic-and-our-urge/

If you look under the Community Q & A section for that item, you can see further information on installation. Here's the photo and text from there. You really only need to attach the base part to the back of the cabinet. In this photo, you can see the screwholes at the back. The front ones are optional and in a snug spot, possibly not needed. The Easy Mount installation method includes a bracket that screws to the back of the cabinet with two screws (included). Two extra screws are included if the customer would like to add them to the front of the bracket base for additional support, but this is optional, not required.

Ooooh! I really like that one. It could work in a spot I have here in this house, too. Oh no, look what you've done. Hahahaha 😺

@Smithy, would something like this help with your spice storage issue in the RV? https://www.containerstore.com/s/kitchen/pantry-organizers/pull_down-spice-rack/12d?productId=11007766

They are labeled that way here, but I cook them quite differently. A thin chop gets a quick pan fry, a thick one is SV, followed by a quick sear. But I look for a pork shoulder steak whenever I make Filipino adobo, a fave of ours. It's usually braised for quite a while. I think that maybe pork shoulder is more often sold as a roast in some regions?

But at least we were pretty much in agreement! 😃

Here, I think pork chops are usually identified as loin, while pork steaks are usually shoulder. But I'm certainly not a butcher!

Or here, this pull down storage rack for spices? https://www.containerstore.com/s/kitchen/pantry-organizers/pull_down-spice-rack/12d?productId=11007766

Maybe one of those tiered shelving units? Ideally, one that could be pulled out, not sure if such a thing exists. And depends on cabinet dimensions, of course. This one has a bit of a lip but maybe not high enough for a travel trailer in motion. 🙂 https://www.containerstore.com/s/kitchen/pantry-organizers/idesign-linus-expandable-cabinet-and-spice-organizer/12d?productId=10035511

I'd be interested in seeing that! 🙂 Maybe others would be, as well.

I would love to have room for a full-size refrigerator only, plus a separate upright freezer. And good pantry space. I find I don't need a very big kitchen if I have decent storage space and a decent stretch of counter space away from sink and stove, etc so that you can spread out when you need to. I also like lots of natural light so I'd be looking for a kitchen that has good windows and access to a patio/deck. We once rented a house in Tucson with a lovely big patio, but it was off the living room with the kitchen on the other side. We spent a lot of time outdoors and entertained there a fair bit and it was super annoying to have to carry food and drink across the living room and its off-white carpet to get between kitchen and patio. I'm induction cooktop all the way and would love to have a built-in convection steam oven or a larger countertop one in a dedicated space. I'd love a butler's pantry, wonderful when you're entertaining, but probably not a common feature in smaller homes, ha. But kitchen nooks or breakfast areas may allow for flexibility and expansion of kitchen or functions if you have a separate dining area.

What part of Arizona, if you don't mind saying?

I don't even watch football, just browsed this thread to see what snacks or appies people were making. And I've been meaning to say how much I appreciate David Ross sharing his recipes the way he does. He's very generous with his time and techniques and presenting things in a standard recipe format as he does makes it super easy to print them off for cooking/keeping. Just because of the way that my life is right now, I haven't tried many of his recipes though I have printed and saved them and I'm always careful to note where they came from. I'm sure others have commented on his helpfulness, but I wanted to make a point of adding my voice. Thanks, David! As for Super Bowl, my husband will watch it but his food preferences for it are pretty simple. He said he wants a hot dog or two, nothing too fancy. Just decent buns and weiners with some hot mustard and fried onions. Well, I can handle that pretty easily, ha.

I am also very sorry to hear this! She was very helpful and knowledgeable, she passed on information about books she thought I might like. Sad news. 😮😟

Was the ER busy? Hope you didn't have to wait long! Burns can be so painful, can you wear slippers? Aside from pain and loss of your lovely sauce, the clean-up sounds messy as well. 🙁

Not at all! But we had a couple of new Fry's stores not too far away and they were both very large ones. They definitely had similiarites in store layout and product brands, etc. I had a bit of a love/hate thing for those stores - they would have baffling shortages of some products that no one could explain, even long before the virus issues. They would move things around in the store far too often and in ways that made absolutely no sense. And the quality of the produce was really inconsistent. I hope your 'local' is less frustrating!

@Smithy, how do you juice your pomegranates? That Fry's store looks really similar to the one we used to go to south of Tucson. 😃

I was born in St. Paul's but grew up mostly NE of the city - Maple Ridge, Belcarra, Port Moody.

Mine, too! I like small potato chunks but I have made tourtière with grated potatoes, similar to this Chatelaine recipe.

Here's the Amazon link for it. (eG-friendly Amazon.com link) That one seems to go to Amazon.com - here is the Amazon Canada link (I hope). https://www.amazon.ca/gp/product/B00CR6N04I?pf_rd_r=TVDWCG61WAH93Y73WNFS&pf_rd_p=05326fd5-c43e-4948-99b1-a65b129fdd73&pd_rd_r=9f28b810-5b00-4c11-bffb-eae44d4e3d09&pd_rd_w=5D4QG&pd_rd_wg=LhPS3&ref_=pd_gw_unk