Sister Erin commented on how long the previ-ous post, about Subway UK’s foray into Load-ed Baked Potato territory, came out. But I countered that the Baked Potato is a won-drous and mysterious creation. And even more could be said…Read More →
Many factors determine the acceptability of foods to the human palate. One is texture – actually a sub-component of overall ‘mouth feel’. We tend not to think too much about it – but it may be more important than we might have assumed…Read More →
The current US egg crisis has triggered a whole new top-10 category among Google search requests: ‘egg substitutes’… But few if any have really addressed the look and feel issues surrounding faux eggs. Now, a reliable source recommends a reasonable option…Read More →
It’s about time! As faithful readers will know, I’ve been ranting about so-called ‘American’ Cheese for years. How it’s not ‘real’ cheese. Now, dairy behemoth Sargento is claiming a breakthrough making American Cheese ‘with-out any additives’!Read More →
It’s becoming an eagerly-anticipated annual fan favourite here at the Fab Food Blog… Instacart’s yearly tally of America’s Favourite Pies! The list for 2024 just came out… This time, there were a few surprise changes in rankings, if not in the overall roster…Read More →
We’ve covered the potentially vexing issue of how to tell Canadian products from those made in the US – and, therefore, subject to Trump tariffs. But now, Loblaw’s and the Government have additional info for us on confusing ‘Made In Canada’ labelling…Read More →
Canadian Beef producers have maintained a pretty low profile since their prices went through the roof. Now, they’re taking cautious steps to get ‘back in the good books’ with con-sumers and restaurants – with a ‘Best Beef Recipes’ contest…Read More →
The lady we introduced yesterday, who spe-cializes in Middle-European ‘cabbage recipes you never heard of before’, has another one she says tastes better than meat. And she may well be right. Feel free to add more cheese! And see for yourself…Read More →