The food service malt we used to use at the ice cream parlor back when I was a clueless teen wasn't far off Horlick's. If you can find a restaurant supply that stocks dry goods, or find a way into Restaurant Depot you can probably get a 5 gallon bucket of the stuff. 

Rural canada doesn’t have milkshakes?

“that they skimp on the malted milk powder”

Yeah it’s an odd take.

“Even King Author Baking recommends 1-3 beans per 6oz.”

That’s what my sister uses most often for basics. And she’s a crazy balls baker that does a little professional pastry work. She keeps two or three different vanillas around, minimum, for different uses.

You generally need more than “about 10 beans” to make proper vanilla extract. And the price on vanilla has been skyrocketing lately. Looks like grade b beans are going for around $100-200/lb right now.

Yeah. Prefer honey. Don’t much like the flavor of maple (except as a smoking wood).

That is only true of trademark.

We get their house brands. Bigger bottle, cheaper and generally better. McCormick products tend to be ridiculously priced and not great.

I honestly don’t like maple much. And would generally take pancake syrup over the real deal a lot of the time. Just because it tastes less mapley.

You don’t *have* to spend $50 for an 8oz bottle. We get 16oz bottles of decent, real vanilla for 20 or 30 bucks at BJs or Costco.

“they’re owned by AB/InBev”

“So customers leaned on readily available macrobrews from purveyors like Anheuser-Busch and Molson Coors, both of which posted high sales numbers in 2020"

The mist stressed tuna species (chiefly Atlantic Blue Fin, Bug Eye and a couple of other “giant” species) don’t get canned (or packaged in pouches).

The thing about bycatch that makes it so problematic is they generally can’t sell it. Without a quota for the species it’s illegal for boats to even bring it to port. Then therr are species without a markelthose that are illegal to fish.

That’s what we always did. Made a mess of strawberry rhubarb “sauce”, basically loose jam. Useful for baking or serving with ice cream or on cakes and shit.

I wouldn’t really considered canned or bagged tuna to be that sort of seafood product.

And who the hell specializes in tuna salad?

Given the lawsuit started with the same sort of test a finished sandwich approach. I don’t see any reason not to assume it’s just the same cheap packaged tuna school cafeterias use.

Yeah but what I’m saying is even if there was DNA to be had.