Darienne

Hi CD. I do now get the Canadian downloads but always read your posts also. Consider this my last thank you to you for a while.

Your sweetie would not fare all that well in our house. My memories of my Mother's cooking, besides the daily shoe-leather steak, were a lot of sauces from soups: cream of mushroom, celery and chicken. My mouth forms that horrible shape of extreme rejection even when I think of them. You are a brave and generous gentleman.

Would appear to be a good idea not to eat commercially prepared foods. Ya think?

Hello all, We checked the numbers on our package of Kirkland veggie burgers and although the UPC number is a match...the code on product is not at all. So, I am assuming ours are completely fine. One always wonders how metal and rubber and plastic bits, etc, etc, etc, get into the mix. Thanks again chromedome. I am actually getting these Canadian recall warnings also but I do appreciate the trouble that you, and Toliver, go to on our behalf. (Also I am still not actually 'online' until after I get hand surgery...if I do before the next millenium...)

First time ever a recall has touched our family. Thanks chromedome.

My favorite and there is nowhere where I live to get a decent apple fritter. These are making my mouth water as I look at the picture. If you didn't live so far away, I would be pounding on your front door.

I have the lop-eared bunny mold and each year at Easter make some for our Easter dinner guests.

I've tried some of the recipes on this website with success including making cream cheese and cottage cheese. Here the chef gives a recipe for making clotted cream. I've not tried it. I have no idea of what clotted cream even tastes like...but you could try it. https://www.biggerbolderbaking.com/clotted-cream-recipe/

Thanks @JoNorvelleWalkerfor telling me that. I did not know. How very interesting. I thought I was using it in place of eggs. On the other hand, I have no background in either chemistry or cooking and so have only slowly learned how food items work. Because it was less expensive to make with constarch and because I could have a basically unlimited amount on hand as opposed to eggs so to speak...although that not does explain the use of both half and half and heavy cream...but then why should I make any more sense than anyone else...once I found that recipe using cornstarch, I never looked back and it is my go-to base. On my own, I would have used simply 3 cups of half and half, but it was Ed, my husband, raised by a French-Canadian Mother, who loves things which are very rich and quite sweet, who insisted that I use half heavy cream. And actually I don't eat ice cream much at all. Which is more than you wanted to know. Thanks again.

Had to Google that one. Interesting (if I can use the word) foodborne illness in that it can take up to 70 days to appear. By that time one would have no idea what caused the illness.

I've been following this thread because I am a home-made prolific ice cream maker...husband eats a lot of it and I give it as gifts in our neighborhood. Make a large amount and many flavors each August for our Annual Dog Weekend. I have never used stabilizers ...just don't...no real reason...and my little machine, complete with separate bowl to be frozen pre-churning, I bought second hand years ago. It's so old that the only words still legible on the front of it are 'Cuisinart' and 'Ice'. My point is that I have never had ice crystal problems. Not once. (Watch out for the next batch...) And paulraphael has been my ice cream mentor since Day One.

I'm like Okanagancook except that I'm more like to spill if I am wearing good clothes than working clothes and if I am working with oil...I'll get it on cotton clothes far more than on acrylic or some kind of synthetic. Of course, that's because it washes out of acrylic sweaters and such with no problem and is much harder to get out of cotton. Yes, I have a small supply of increasingly ugly aprons. Mostly I take off the original back ties and replace them with ties that will go around and tie in the front. Oh,, and they all go up behind my neck also seeing as my top front is where I get most of the damage.

However, I have read articles concerning contamination of the actual soil involved in these types of cases. That is something to keep in mind also.

My thoughts exactly....

Hello smithgirl. Ask away and some one will answer you for certain.

I have no answer for you @EmmMax except to say that there are NO dumb questions. We all had to learn at some point.

Hello @EmmMax. You live in my favorite state (I'm Canadian). My home away from home is Moab. Welcome to the forum. We have a wonderful eG chocolatier from northern Utah, Chocolat. So you'll be in good company.

I believe that much cheap honey is not honey at all....????

Welcome, mjmmc. Sorry about the rusty backside.

Welcome to eGullet from me also. Lovely work.

Done and thanks.

Thanks CD. Are you taking on this task of reporting food recalls for Canada as Toliver does for the USA? If so, many thanks.

But aren't these products over-processed if you buy them at a grocery store and thus deleterious to one's health? What the article is missing to me is any mention of the fact that you can actually make all of these products at home from scratch...well, maybe not hot dogs... And there's no 'instant' when you make them.

Good heavens. Exactly what I was going to say!

Welcome MichaelB23. I've made only one steamed cake but was amazed at how simple the process is and how well it turned out. Who knew?