Or maybe I should leave a cake out in the rain.
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Or maybe I should leave a cake out in the rain.
The cake is a lie.
Smoked gouda is not. It's excellent with grapes. The smokiness of the gouda contrasts nicely with the sweet/tartness of the grapes.
You don't see as many fondue parties anymore. I'd think "keto" dippers could revive the fad. Low carb vegetables, chicken breast cubes, etc.
How strong is the inverse correlation between fondue parties and beards?
In the '70s fondue parties were usually part of a double-date. Often a follow up to some cross-country skiing or ice skating. It was seen as more mature than sipping cocoa and playing Euchre, leaving minds more free for listening to music and conversation. It was also a pretty simple thing to set up in a dorm room.
I hesitate to imagine what goes on in college these days.
When I was in the store a few days ago there was a huge display of those foam "pool noodle" toys. What the heck are those for? I've seen a few kids bashing each other over the head with them, but not much else. Who buys these?
I guess I have seen some of them used as raw material in different craft and DIY projects. So a cheap source of shaped foam as long as you buy the "smooth" ones instead of those shaped with ribbed or spiraled or "ringed shank" surfaces that don't seem as potentially useful.
You find those in any commercial hot spring pool in Idaho. I've found them to be quite useful. I took a few of them and wove a simple chair that allowed me to float, mostly submerged, in a nearly fully reclined position. It was amazing after a long day of hiking. I was floating around in warm water, so thoroughly relaxed that I could fall asleep, while looking up at snow-capped peaks towering above me.
I also use one for a physical therapy exercise for my shoulder. Basically, I lay the noodle flat on a hardwood floor, then lie on it such that it runs the length of my spine. This elevates my shoulders off the floor, at which point I can do a series of core exercises.
I see that now. Good to know.
I'd like to imagine they are made by recycling plastic. I wouldn't place a bet on that though.
I'd be surprised if they were.
So "Grimace's Shake" is a thing now? I hear it's become a meme for killer corporate crap that induces delayed vomiting and seizures. Oh, those kids and their TikToks and their VR goggle phones.
I guess "kids" is a relative term. I know people in their 40's that are fans of Tik Tok.Quote:
Originally Posted by dilettante
They're buoyancy aids. They're quite fun to use as extra obstacle at a climbing wall though.Quote:
What the heck are those for?
Whew. Several exotic variants of candida entering the food supply. It's a yeast, or fungus, or bacterium depending on who is talking. These "new" ones seem only to be new to people who grew up in Europe and N. America. They don't have as much resistance to it.
It's most often seen in "baby carrots" that were peeled and bagged in South America. They look fine when purchased, but a few days in the fridge white colonies may be seen developing. The carrots may feel slimy to the touch long before the white bloom can be seen.
Bleh.
Of course that isn't a new thing in itself. Slimy peeled carrots have been with us now for three decades. The difference now is the rise of new variants on store shelves.
I guess you're supposed to scrub them in plenty of cold water, rinse, dry, and then bag tightly in a bit of hydrogen peroxide solution. Refrigerate and use them up as quickly as possible.
Of course restaurants just dump them onto their salad bars right out of the oozing sacks.
slimy carrots are a thing? urgghhhh sounds awful.Quote:
Of course that isn't a new thing in itself. Slimy peeled carrots have been with us now for three decades. The difference now is the rise of new variants on store shelves.
I guess you're supposed to scrub them in plenty of cold water, rinse, dry, and then bag tightly in a bit of hydrogen peroxide solution. Refrigerate and use them up as quickly as possible.
I dont know what Is happening with your food in the US but you will never catch me rinsing my veggies in bleach !!!!!
They seem to last a loooong time for me. A month, no problem. They don't turn slimy, usually they get rubbery. I don't wash, dry, bag.
But I don't hardly ever eat them raw, mainly for stews, pot roasts.
Natural unpeeled carrots that were washed and dried before bagging normally last a long time if kept cool. At least until they begin to sprout and grow hair roots. But you can even trim and scrape those or peel them at time of use.
Rubbery? Yeah, those are probably done for.
You should marinate your carrots in VERY salty water. Do this for a couple days. Then you won't have to worry about bacteria...since after you tie your carrot in a knot, no sane person would eat it....but I expect that college kids would.
True fact, carrots used to be purple (though also red, black, and white varieties). They're only orange because the Dutch House of Orange thought that would look cool. We've been messing with food for a loooong time.
I would definitely turn away from a slimy carrot though. Not to be trusted.