Darienne
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Posts posted by Darienne
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Are all the Pistachio trees in the world infected? The recalls for pistachios just keep coming and coming.
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1 hour ago, Smithy said:
The hits just keep on coming. Sno-Pack Organic Frozen Spinach and Del Mar Organic Frozen Chopped Spinach are both being recalled for Listeria contamination. Both products have been dsitributed nationwide in the United States. For details, see this article.
I wonder if it's hit Canada. I put frozen spinach on this week's grocery list but Ed never got it. Oh well...
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5 minutes ago, rotuts said:
there is another aroma here , gladly a rare one : the dead mouse MC did not
put for display .
Speaking of mice, it's October, annual dead mouse season. Our farmhouse is probably 150 years old and although Ed has rebuilt the entire interior living quarters...it had zero insulation...the bottom layer is a cellar, not a basement, certainly not a rec room...and every fall the little critters come into the cellar. How they get in I really do not know, but they do, some years seemingly by the carload.
Back to the topic at hand. This morning when Ed did the morning rounds, the worst possible occurrence...besides the dead mousies, ...there were two traps missing and no signs of mouse nor trap. (Ed has designed trap containers so that the mouse will for the most part meet its end head first and quickly.) So now we have dead mice somewhere in the cellar...
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To finish my crumbly cookie recipe... @Tropicalsenior informed me that the recipe contained a major flaw. It called for 2 tablespoons of butter when it should have called for 1/2 cup. I heated it up, added 6 tablespoons of butter and Bob's your uncle. It's still too sweet for me but Ed thinks it's fine.
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From Mr. Google: "To use a food mill without peeling, simply wash and quarter the apples, then cook them until soft. After cooking, the food mill will remove the skins and seeds from the cooked apples as you turn the crank, leaving the applesauce behind."
Apparently not if you use the largest of your three inserts for the job. In that case it will grind up and put through the skins and even worse it will shred the seeds, thus releasing the amygdalin, which can turn to cyanide in your system.
I will never again forget that I knew that and be forced to throw out a large bowl of pulverized apples. I know, I know, you have to eat a great many seeds to be poisoned, but I also knew that I'd never eat any of that batch or serve it to anyone else.
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14 hours ago, pastrygirl said:
The 'chocolate' is cocoa powder, so there's nothing to melt. You could crumble it up and glue it back together with actual chocolate 🤷♀️
I actually already tried that route and it didn't work. No doubt I didn't use enough. I felt that any more chocolate would be simply wasted as I already found the mixture too sweet for my taste.
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I need some advice. I was making a no bake cookie recipe that popped up on my Facebook download. The video said to work quickly because the mixture would set up rapidly. Well, it set up right in the pan while I was adding the last ingredient. Can I rescue this mixture by reheating it or adding liquids or fats to it? More peanut butter? Ed says it would be great sprinkled on ice cream. I have enough for five years.
Thanks for any help.
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4 hours ago, chromedome said:
...and another (Dubai chocolate).
https://recalls-rappels.canada.ca/en/alert-recall/dubai-brand-pistachio-knafeh-milk-chocolate-recalled-due-salmonella-0Do you know what stores stock this chocolate?
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Interesting topic. I've used both the basic ICE-100 with the bowl you put into the freezer and now the fancy Cuisinart Commercial Quality Ice Cream and Gelato Maker also an ICE-100 ( a gift from an American friend who as given it and who never made ice cream) and never had firm ice cream as a result. I put it in the Dog Freezer (coldest freezer, holds our dog food) to harden. Gets put in the kitchen fridge freezer for serving. Never even gave it a thought.
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So I'm back to see the latest response to this topic and my eye drops to the first "Similar Content" line and it's there, my topic from 2018, Chiles Rellenos, Tex-Mex style. Fun reading posts from that time.
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Can you have a real Hatch Chile which is not from New Mexico?
Our local Sobeys. an Atlantic-based chain now in Ontario, carries Poblanos and we use them in a number of dishes: Chile Rellenos casserole, Chile Rellenos (made them once...had them in every Mexican restaurant we ever ate in), rajas (roasted and then frozen, and added rajas in just about everything I could think of. Had them this week in Chili.
As for roasting them in a traditional manner....I'm ashamed (mildly) to say that I don't.
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The local hospital carries those traction socks and hands them out to patients. I think I must have 4 or 6 pairs of them now. I really like them.
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Well, 'bog-standard' was a new one for me.
And as for Butter Tarts - I don't like them...the level of sweetness sets my teeth on edge. How's that for an early morning disagreeable comment? And I am a avowed true blue Canadian.
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You are a good sister. all best to your brother and his wife.
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I still think we win in the category of old appliances which still work. Our cellar chest freezer is still going strong since 1978. Forty-seven years and counting.
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Mr. Ed does all the meat cooking so I'll show this site to him. thanks, Shel.
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I hated milk as a child and I have never drunk a glass of milk as an adult. Fortunately while carrying our offspring I was never exhorted to drink milk...in fact there were never any food issues at all, and not a word about smoking, liquor or drugs of any kind.
Ed, on the other hand, cannot eat a cookie or a piece of cake without the mandatory glass of milk.
And neither of us will eat any seafood.
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I was lucky enough to have a longstanding relationship with John. Many years ago now I asked him for help in making what i thought would be a nostalgic meal for my friend Annette's dear father Carl. Carl had lived for many years in SA and was now at 99 years old living with Annette in Canada. The two of them, plus two somewhat disagreeable Border Collies, came once a month for lunch. The joke turned out to be on me. Carl's late wife had been British, a terrible cook, and Carl had never eaten any South African dishes at all. He did what I made and seemed very pleased.
I also received a lot of information from John about his intended voyage to this side of the globe. Sad to say, it never took place.
Just this morning I received a lovely long letter from John's partner, Elizabeth. She is also an enthusiastic cook and liked to hear about John's relationship with eGullet. I have a feeling she might well join the forum.
We will all miss John's always interestings posts and I will miss a dear man who had become a friend.
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2 minutes ago, chromedome said:
I'm working on it (he says forlornly, scratching at the crusty patch on the thigh of his just-washed jeans...).
Been there, done that, but usually on my T-shirt or sweater.
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Yes I wear a long apron which has a bib, with long ties that do up at the front. I'm not as steady as I used to be and this keeps my clothes clean. I do have a collection of aprons including one which alludes to my former status as an amateur chocolatier.
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Soft boiled eggs...also hard boiled which then takes in Devilled Eggs. Runny egg whites in any guize.
I had an unfortunate episode with runny egg whites when I was three or four years old and WWII was going on. A British baby sitter, straight no doubt from food deprived Great Britain and food coupons, insisted that I eat this soft boiled egg she had made for me. She wasn't going to allow this little obstinate girl to waste a precious egg. Well, the egg finally went down and then came back up and I don't think I had an egg in any form until I was...well I don't recall when.
Now I love fried eggs...cooked in the way Ed cooks them...which is the way his French-Canadian mother fried them. And omelets and scrambled...I do my own. And Egg Foo Young which I make when we make Chinese food.
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I've been dragging this forum and not reading it for some time now. Today I did. Great fun. I've used a cornstarch base for many years now with great success. paulraphael was my first ice cream mentor. Two years ago a friend from NJ gave me the Cuisinart Commercial Quality Ice Cream & Gelato Maker. She had no intentions of ever using it. And I gave away my much used second-hand machine with the bowl you have to freeze first (can't remember its name, purchased for $5 in Moab, Utah, our old stomping grounds, at our favorite second hand store).
I've no idea any more of where I found my recipe originally and of course I've changed it somewhat to satisfy my ice cream loving husband. I couldn't begin to tell you how many hundreds of batches of ice cream I have made.
Go for it eGers!
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12 minutes ago, ElsieD said:
Both Compiments and President's choice are on the list. Off to check my carrots.
What are you checking them against? Are they listed somewhere? I can't find them on the article that Chrome Dome posted.
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Went to this topic and read most of it going back one day. I'm not cooking anymore at all except for gluten free brownies...bad timing on Ed's part, ending up gluten intolerant at 84...and ice cream. I've been basically bedridden since the summer with no idea when it will end...if at all. Ed is doing all the cooking and food prep now. Life is not fair and that's that.
Some of you know my story. Surgery followed by loss of ability to function as I had my entire life. I'll just leave it there as this is both public and about cooking.
I miss the cooking. I miss the forum but can't push myself to follow any of it. Some things just don't get better or have solutions. There is still a small ray of hope left but this weekend saw a decrease in that small ray. Sorry all. And thanks for so many good years.
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Food recalls
in Kitchen Consumer
Posted · Edited by Darienne (log)
We do business with Iran?
Apparently we do. Mr. Google reports:
Canada Imports from Iran was US$36.99 Million during 2024, according to the United Nations COMTRADE database on international trade. Canada Imports from Iran - data, historical chart and statistics - was last updated on October of 2025.
....and contaminated pistachios it seems.
Added....and so does the US but far less: United States Imports from Iran was US$6.29 Million during 2024, according to the United Nations COMTRADE