AlaMoi

is this perchance an off-shoot of the "horrid black plastic utensil" debate?

for years we bought/used Faust label canned red salmon (sockeye...) Trident has apparently bought itself into a monopoly on canned salmon. old labels are "discontinued" - new labels now abound. [see tridentseafoods dot com if you're interested] looking on Amazon, for example, many brands are now shown as "discontinued" I'm not a label freak - I'm a quality of contents freak.... seems most of the old labels have been 'replaced' by "Icy Point" tried Icy Point multiple times - one a bit iffy, the others just fine. it's not the label that is the problem. the problem is the physical can(s) - seems in the process of buying up all the competition and shutting down their facilities, Trident has installed/commissioned some off-standard canning equipment - none of the Icy Point cans will open with an OXO side opener. how and why a company would migrate to non-industry standard cans/seal dimensions is a total mystery - other than the probability the Chinese canning equipment was cheaper . . . I'm using a WW2 C-Rat P-38 can opener to get at my sockeye salmon . . . it's not pretty . . . I emailed Trident presenting the issue - no response. long time no response . . . anyone know of a good quality canned sockeye/red salmon that isn't "Trident" made?

32 minutes for a soft boiled egg . . . I'll pass - and stick with 4:45 out of the fridge.

poorly designed ovens that allow the heat from a self-clean, or other, to destroy their electronics . . . question on that....? the biggest decision should hinge on who, within my local area, will service this device? I have a "Professional" grade Viking. the nearest company that will service the junk wants one hour travel time to, and one hour travel time from, plus on site time to 'diagnose' and order parts, plus one hour to/from, plus repair time. some modern junk is much more expensive, long term, than other modern junk...

the bubbles say it's ready.

funny thing happened on the way to this thread . . . . my grandparents - born 1898/1899 - lived thru 'the depression' with a family of 2+five. my grandfather raised/bred/slaughtered rabbits to keep the family in meat (and a little trading . . .) repeated that again, during WW2 rationing (and a little trading . . .) he was a welder, building two Liberty ships per day, exempt from the draft.... altho,,, at 40+ . . . . fast forward to 1986 - my parents+grandmother visiting us in Germany, at a resto with "Wild" dishes, my grandmother ordered rabbit. stating, she had not eaten rabbit since 194x - as she got real tired of it . . . it was a good tasty dish and she enjoyed it! history makes for odd things . . .

keep in mind . . . spices/herbs come in all shapes and sizes of 'containers' many McCormick items come in short jars . . . if you stack two shorts in the rack, it may well transpire that the top shortie is above the wire retainer - and falls out on a door swing type mounting. I have my "shelves" divided into "shorts" and "talls" - all the "short" shelves have a vacant 'spot' so I can move a top short and get the the bottom short without turning the whole world upside down.... new, not so neat anymore . . .

. . . . Oh. Waiter . . . why is my breakfast taking so long?

PSA for those using non-stick bake ware . . . . every spray product mentioned that I've tracked . . . has lecithin as an ingredient. it is an 'emulsifier' - used to ensure all the other spray ingredients 'behave as one' if you have encountered a brownish unremovable coating - turning your non-stick into to stickware, , , , it's likely the lecithin component. not even pure Teflon 'sheds' lecithin. fwiw

I've always enjoyed it in German "salads" - the 'tossed green salad' ala the common USA dish of lettuce/onion/tomato/cuke/etc... is essentially unknown instead, two options: "Feld salad" - "field salad" "Krautsalat" / "Unkrautsalat" / "Kraeutersalat" - weed/non-weed/herbal salad, sorta' most of these include shavings/slice of celery root/celeriac - adds a touch of licorice flavor. good stuff . . .

if it works so well, why do you desire knowledge of 'options?'

I pour some oil into the pan/form/whatever and smear it round with a finger. for really heavy duty, softened butter.

hmm, haven't tried that . . .

sigh.... found this pot with a bottom stamp - much info has been obliterated. however comma and so forth, it cites "National Sanitation Foundation" . . . enlarge enlarge enlarge . . . which may could possibly sorta' provide some help on the company . . . nsf.org

the commercial culture of mushrooms is done in sterilized medium - typically horse manure&straw. so the 'dirt&stuff' is highly unlikely to be an issue. 'oh but companies cheat!' - true, however when mushroom companies cheat and don't thoroughly sterilize the growing medium . . . they lose the whole crop to diseases/<whatevers> I use varieties of dried mushrooms - simmered/steeped/wrung out for the 'mushroom liquor' - used in gravies/sauces. not a fan of the mushy rubbery texture of reconstituted dried 'schrooms . . .