Cool LOTDDiane Duane (out of ambit) is absolutely right. This is a
fun thing. Wordle is a toy for generating “word clouds” from text that you provide. The clouds give greater prominence to words that appear more frequently in the source text. You can tweak your clouds with different fonts, layouts, and color schemes. The images you create with Wordle are yours to use however you like. You can print them out, or save them to the Wordle gallery to share with your friends.
Is it safeThere's been a lot of press about the safety of plastics.
National Geographic has a Q&A over here. I keep looking at the price of glass containers and wincing. I'm too cheap, so I'll be sticking to plastic containers. But the fear of plastics does bring up some problems: how do you bring home something wet and messy (like a rotisserie chicken, or frozen foods) without plastic to provide a catch-all container? We now use recycled bags (made from either cloth or plastic) about 90% of the time (we do forget to return said bags to the car from time to time).
We buy a lot of rotisserie chicken (especially in the summer) and it always comes home in a plastic bag. Lately the stores around here have started selling insulated bags for either hot or cold foods; but I'm cheap--and spending 5 bucks for a specialty bag is problematic for me. We're trying to get into the habit of putting all the frozen goods into the same big recycled plastic shopping bag, and the rotisserie chicken into its own bag--but using plastic in these instances is easy; but maybe I'm looking at it the wrong way. We get 5 cents for every recycled bag we use (typically we use 7-8 in a weekend of shopping). So the more I use, the more I save.
Produce bags. I don't mind not using them for some items, but they're handy for grouping things together and some foods (like lettuce) will end up shredded in your cart if you don't bag it.
Cheese. We buy it and deli meat at a deli. Could I bring my own containers and have them fill them? I'll have to ask. I know I've been tempted to ask for my deli meat to be stacked in a container. Rather than puzzle out how many grams of lunch meat I want, it would be great to hand over the container and say "fill it please".
The butcher. He wraps everything in butcher's paper. And I usually wrap things in cling film before putting them in the freezer. The meat would probably freeze ok in a plastic container, assuming it would fit. I've got a couple of long(ish) containers I'm going to try, but I think I'll need something (wax paper maybe) to line the bottom and place between the layers
to avoid the frozen goods turning into a solid block of ice. And then there's freezer burn -- the more air in a container (and the thinner the product) the more likely freezer burn will occur. Sounds like another point on which to experiment.
Zip-lock bags. Handy to freeze chicken carcases (for making stock later), things packed as snacks for lunch. Some things I can put in a plastic reusable container, but the habit for grabbing a zip-lock bag is strong and hard to break.
Aluminum foil is another problem. I only use it to line my roasting pan to catch drips and such. It makes clean-up a lot easier. I know there are silicone roasting racks, but I've yet to find a silicone roasting pan (the cake pan I have is too wide and not long enough to fit my tiny roaster.
Enough ranting. Back to work.
FailFoodsThe first post I see today from Fail Foods (introduced to me from Slashfood) makes me laugh so loud that I get coworkers peeking over my shoulder. I don't see this as a fail. But it is funny.
citruside.
Burnt, scary, Baby, food (and no, I didn't mis-type that).
The VGT Omnivore’s Hundred (see
here for the meme):
1.
Venison. My father use to hunt. My mother has an amazing recipe for venison mince meat.
2.
Nettle tea. Drank it at a survival outting in Explorers (think Brownies, but more religious).
3.
Huevos rancheros.
4.
Steak tartare5. Crocodile
6.
Black pudding7.
Cheese fondue8. Carp
9.
Borscht10.
Baba ghanoush11.
Calamari. I'm picky about Calamari and rarely eat it at restaurants for fear it will be over-chewy.
12.
Pho.
13.
PB&J sandwich.
14. Aloo gobi
15.
Hot dog from a street cart. Outside the Toronto Convention Center, Torcon2.
16. Epoisses
17. Black truffle
18.
Fruit wine made from something other than grapes. Apricots, Peach and Nectarine (3 different ones).
19.
Steamed pork buns. My favorite.
20.
Pistachio ice cream.
21.
Heirloom tomatoes.
22.
Fresh wild berries. Every summer at my Parent's house. Wild strawberries are so very tiny!
23.
Foie gras. In Quebec? Who hasn’t.
24.
Rice and beans. Red beans and rice, black beans and rice - hey this one's a budget saver.
25.
Brawn, or head cheese. Too salty.
26. Raw Scotch Bonnet pepper
27.
Dulce de leche.
28.
Oysters. Not a fan, they're better lightly steamed than raw to my taste. Funny - I like oysters, but I don't like muscles.
29.
Baklava.
Yes. Oh yes. A thousand times yes!30. Bagna cauda. Ever since I saw this one on Babylon 5 I've wanted to try it.
31.
Wasabi peas.
32.
Clam chowder in a sourdough bowl. Didn't Timmy's offer this as a lunch a while back?
33. Salted lassi
34.
Sauerkraut.
35.
Root beer float.
36.
Cognac with a fat cigar. Don't smoke. Don't want to start. Regardless of the reason. Or my sister will kill me.
37.
Clotted cream tea.
38.
Vodka jelly/Jell-O.
39.
Gumbo 40.
Oxtail41.
Curried goat42.
Whole insects Chocolate covered they're OK. Toasted maggots taste like popcorn. Except for the black bit. That part grossed me out.
43. Phaal
44.
Goat’s milk. Yuck. I prefer Goat's cheese.
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu. No interest. I'm not interested in eating something just because if cut improperly you could die (if I were, I'd be hunting skunk).
47.
Chicken tikka masala48.
Eel Eel sushi.
49.
Krispy Kreme original glazed doughnut Once. Never. Again.
50.
Sea urchin Sushi.
51. Prickly pear
52. Umeboshi
53.
Abalone54. Paneer
55.
McDonald’s Big Mac Meal. As a kid - often. It was the go-to place for lunch on car trips. I could spot the big M miles off.
56.
Spaetzle. My mother-in-law is german.
57. Dirty gin martini
58.
Beer above 8% ABV Microbreweries abound in Montreal.
59.
Poutine. In Montreal? Who hasn't had a coranary experience.
60.
Carob chips.
61.
S’mores62.
Sweetbreads. I prefer the gland nearer the heart.
63. Kaolin
64.
Currywurst65. Durian
66.
Frogs’ legs.
67.
Beignets, churros, elephant ears or funnel cake. Made 'em.
68.
Haggis.
69.
Fried plantain70.
Chitterlings, or andouillette.
71.
Gazpacho. Yuck.
72.
Caviar and blini.
73. Louche absinthe
74. Gjetost, or brunost
75.
Roadkill. Yes. On a survival course (we were taught how to tell good meat from bad). I accidently killed a rabbit with a tracker. We had it
for dinner.
76. Baijiu
77.
Hostess Fruit Pie78.
Snail79. Lapsang souchong
80. Bellini
81. Tom yum
82.
Eggs Benedict. My favourite breakfast.
83.
Pocky84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86.
Hare. Yes (see Roadkill). But I've had it lots of times.
87.
Goulash88.
Flowers. Rose hips are particually nice.
89.
Horse. Hello? Quebec.
90. Criollo chocolate
91.
Spam. Guilty.
92. Soft shell crab
93. Rose harissa
94.
Catfish.
95.
Mole poblano96.
Bagel and lox It's a popular breakfast in Montreal.
97.
Lobster Thermidor98.
Polenta. My father-in law is Italian.
99.
Jamaican Blue Mountain coffee Coffee = Ick.
100.
Snake.
Three more I haven't tried and don't ever want to eat:
Brains. Scared of BSE. Very scared in fact.
Eyes. Seen it done. Found it disgusting.
Face. OK, I admit I'd eat it; just don't make me prepare it.
Some I highly recommend
LabnehScallopsSome I want to try
Ostrich
Buffalo/Bison
Meat cake
Chocolate Tahini quickbread