FauxPas

We've had some non-summery meals, because we had some cooler weather and had some things to use up. Red wine-braised short ribs last night, for example. These looked prettier after adding a bit of parsley and some sliced tomatoes, also had some gravy on the side. Fresh corn was excellent, mashed some new potatoes. Weather is warming up again, though.

That's my point exactly. It is poorly (and possibly, incorrectly) written. I am sure they would never ask $400. Minnesota State explains how to calculate a percentage off here. However, this is only valid if $100 is indeed 75% off retail. Which I 'm sure it isn't, but it seems like the best way to calculate, based on the info they give. Again, I am sure the info is poorly worded, at best.

If $100 represented 75% of the retail price, then yes $133 or so would be the retail price. They said if you pledge $100, you will get one for "75% off retail price." So they said off, not of, so I calculated based on $100 being the retail price after a 75% reduction (ie retail price - 75% of retail price = $100). Also they say if you pledge $150, it is still below the retail price. So we know the price is higher than $150. You are right, it is silly not to just say what the retail price will be. And annoying as hell that they probably didn't give the correct info to calculate it. Even though the actual selling price may vary from the original retail price, I'd still like to know what they think the number should be.

rotuts, they say that the Early Bird price of $100 is 75% or 3/4 off retail. That would mean: Rp = Retail price Rp - 3/4 Rp = 100 1/4 Rp = 100 Rp = 400 And working back, 400 * .75 = 300. $400 less $300 would be $100, giving a reduction of a full 75% off the Retail price. But i doubt very much if this is what they actually meant. I suspect the retail price is $175 and they mistakenly said 75% instead of $75 off retail. That's giving them credit that they know how percentages work, because people screw them up all the time! I know I do! So they may have said 75% off Retail price, thinking that $75 is 75% of $100. But an item that is discounted from $175 to $100 is actually being discounted by 43% or so. My head is starting to hurt. Can anyone tell me if I am wrong here?

I've done that, will see what response i get. Though I think Fox is the best chance. Still haven't found a good contact email. Anyone else?

Shelby, I just used macaroni because I had some that had been languishing in the cupboard though I did think of getting something more interesting! And the beans were some frozen pinto beans that I had initially cooked a month or two ago. I think a white bean would have looked nicer, though. Simply Recipes got me started on it, with this suggestion.

I did receive a reply from the Director of Client Services (Regional Advertising) in Hong Kong, and he says: So, maybe someone in Asia could get further? Or maybe it would be worthwhile for someone else to try to contact Nat Geo US? I haven't found a good contact list for US programming yet. Anyone else willing to give it a shot?

It was served as a warm soup, but I like your idea too!

This was both lunch and dinner, because I made too much for one meal and we both enjoyed it. Summer Minestrone soup with fresh tomatoes, green and yellow pattypan squash, green beans. Pasta and dried beans, of course. I had a nice piece of Parm rind that simmered in the stock. We've had a couple of cooler days, so it was nice to have soup. Served with a bit of grated cheese and fresh basil.

My fave was probably cheesecloth for jelly-making, but cheesecloth seems to vary a lot in quality (weave). It always needed to be doubled (or tripled at times) and I had to make sure i had a starting piece that was big enough to do that and still tie it at the top. Some are sold as long narrow pieces that are awkward to work with. And unless you shopped at the right place, it could be kind of expensive. I did try a pillow case a couple of times also - one with a lower thread count.

How did the currant jamly turn out? (jamly = 1/2 jam, 1/2 jelly) If you don't like it as a jam or jelly, maybe a glaze for meat?

Very interesting! I'd never heard of this before. Shelby, will be interested to see what you do with it. (And I love any picture that has Newman in it.)

As to the induction burner, in the comments Dave Arnold mentions that they did the test on a "cheapie Mr Induction" countertop induction unit. It's a 1650W countertop unit with limited power control and a small burner size. And again: I don't know what we are being told other than it is best to match pan to element size. And as Shel_B says, pretty much everyone already knows that. Edited to clean up formatting.

I looked at the link for the Kenji comment and it was some tweeted comments from April, 2015. He did initially say it could be a game changer, but then said: Then the cinder people say they will get him a test unit soon. From here: https://twitter.com/thefoodlab/status/583409927668031489

I think it did. Same cofounder posted on both threads. See also: http://forums.egullet.org/topic/150863-another-new-toy-cinder/

I'ts available for pre-order now for $249 US. Not that I am interested in buying one, but just thought I would pass the info along. https://cindercooks.com/ Top Right, click on Pre-order. I'd be interested in reading a real review, once it's in production.

I know that Canada is not the only country. I just posted a quick YouTube Video link that was about Canada using bagged milk. But I'm pretty sure I had milk in bags when I lived in Norway some years ago. I just looked at Wiki for 'milk bags' and I see other countries listed also. And even within Canada, it varies. You don't see a lot of bagged milk here in BC.

Milk in bags - it's a Canadian thing.

I also think it looks fabulous. I fired off a few emails to various people involved with Fox Int'l Channels Asia and also National Geo People, based on contact info on the sites. I am not sure that I will even get a reply let alone info about being able to view, but at least they will know there is some interest in the show outside of the viewing region. But because of broadcast restrictions, it may not be possible to rebroadcast. Still, I will remain hopeful. I could not see any other way of viewing it. although someone at Chefsteps said this: https://www.chefsteps.com/forum/posts/new-tv-show-the-worlds-best-chefs

Thanks for the stepstool advice, mine may bite me yet! I will be careful. I seem to recall that Canadian Tire did try to enter the US market a few years back but it did not work out well. Still, their odd business model seems to work here. It's a bit like London Drugs in Western Canada - it's a place you go to find almost anything, but if you don't find it you aren't usually disappointed because you find so many odd and interesting things along the way plus a few really well-priced necessities that you end up spending some money anyway.

We've got too much fresh fruit in the house so I made a little bit of cherry butter. Maybe it should be called jam, but it was mostly fruit with a bit of sugar and cooked down for almost an hour, so I think I would call it a fruit butter. I've never done that with sweet cherries before, but we really liked the result. We had a little bit with some bread and cheese but also added it to ice cream and fresh peaches and that was really tasty. I think it would also be good with pork or chicken. I started with about 4 cups of pitted cherries and added 1/2 cup sugar and a bit of lemon juice and lemon zest, so we're definitely not talking about big batches here! Refrigerator storage only, though of course it could be modified for longer term storage.

It was a warm evening and we didn't really want to cook much. We had some bread and cheese and dessert became the focus. Home-made cherry butter with fresh peaches and ice cream. So good!

Beautiful photos! That spicy beef woke me up.

Very simple dinner, but some nice local produce. And very tasty little pork sausages, made by a local grocery. We were surprised how much we enjoyed this meal.

I have exactly the same folding stepstool, I think. But I adore mine and don't think I have ever been bitten. Not sure what you mean, Smithy? I keep mine at the end of a counter run where there is a bit of space before the patio door. It fits there perfectly and doesn't actually need to be folded most of the time, so maybe it doesn't get many opportunities to bite me. Also, Kerry and Anna - I love Canadian Tire. I think they could use the motto "keep Canadian Tire weird." Because they really are a bit weird. But it works. I can never stay away from there for long. And I often find stuff there that I really like. Their store here is the smallest square footage in the whole country or something and they are crazily creative when it comes to stacking merchandise. They are supposed to take over the defunct Target store and I hope that happens because I get a serious kink in my neck every time I shop in their current store.