No. It’s probably an 60/40 split between stills and video, at least in my feed.
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If you are aiming to get more followers/interactions in Instagram reels/short videos are the way to get more noticed/displayed by the algorithm
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In WFD I posted about a new find: Mutti ketchup. I noticed it in the local indie supermarket, and since I like everything Mutti does, I got some. It’s got deep tomato flavor, and doesn’t seem as sugary as others. I didn’t price compare, but it’s more expensive than others; I don’t use much ketchup, so that isn’t a concern for me.
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I’d love to hear how long it stays “good”. I don’t use ketchup much either, but it’s nice to have around. Do you keep it in the refrigerator?
Yes, in the fridge. My previous favorite ketchup was Sir Kensington’s (discussed uptopic), and it was still good after more than four years.
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Cool story! I’ve been learning more about Southern Ontario and nearby in this book!
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Curious thing: I snagged both Melinda’s Habanero Ketchup and Melinda’s jalapeño ketchup and compared. The jalapeño was hotter, not expected, and quite vegetal, as expected. The habanero was still hot enough but had that fruitiness I love in both habaneros and ghost peppers. Now I cannot find the habanero. I may have to order some online.
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How interesting. I haven’t read the book yet.
We did learn about the Underground Railroad in grade school. I have visited some of the museums and historic sites.
The Christmas market I visited took place in Dresden, ON, which is one of the towns that has a strong history connected to the Underground Railroad.
I also visited Kingsville and Leamington last June.
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I don’t know where else to put this, but I had to share. I just saw Top Chef runner up Sarah Bradley make a condiment with a whole lemon (quartered, cored and seeded, pureed) , some Aleppo chili, a bit of oil and some sugar. It was on Tournament of Champions. 
I haven’t tried it yet but I will! It reminds me of a preserved lemon paste available commercially that I’ve been tempted to buy, but looking for a recipe to use the ones I make instead.
I think a preserved lemon would be great in this!
Anyone tried this?
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I love this stuff, which I was introduced to by a Rwandan friend. The flavour is so nice. I do think they shouldn’t sell it in those little bottles which resemble eye drops bottles - it would be excruciating if anyone accidentally mistook it for eye drops. I get the taller bottle with the red cap. Just a few drops really elevates the flavour of something plain like rice and lentils.
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Have always had a mixed reaction to sweet Thai chili sauce, at least from some of the restaurants I’ve visited. I had a lot of chilis still leftover and found a recipe online to make a homemade version, and this was so much better. Less goopy than the ones I’ve had, and had a much better balance of heat and sweet. Would highly recommend if anyone likes this sauce. Had it with a chicken empanada and it was fantastic.
I think calling that stuff a “chili” sauce is false advertisement.
Travel size? Chile or chili (with one ‘l’)?
I wouldn’t use it, but it might be a good deer deterent.
Yes, it was always more sweet than anything, which is why I never cared for it. Make your own! This thing was hot (I threw in a few extra peppers, thinking the sweetness would overwhelm the heat). My mouth was almost on fire - in a good way - when I was eating it. Delicious!
If I’m gonna make a spicy condiment for my Thai food, it’s likely to be nam jim jaew. I could drink that stuff! 
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Also sounds like a vague riff on yuzu kosho.
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