Customs and Cooking

I wanted to start off by going back to a Blog post that I wrote in October of 2021. Not many are familiar with Gefilte Fish. Therefore, from a Customs perspective, not many may know how to properly declare Gefilte Fish to Customs. https://customsandcooking.blogspot.com/2021/10/smells-fishy.html As I just made a batch of gefilte fish (see picture), I thought I would bring up the Blog posting from October. That takes us to the current Customs issues. Proper classification of goods being imported under the HS/HTS nomenclature is always a hot topic within Customs compliance. The current focus in Canada, however, is the CBSA Assessment and Revenue Management project (CARM). See  https://customsandcooking.blogspot.com/2021/05/cheese-cake-and-carm.html for some initial information about CARM. Very recently, I attended a webinar and a question about Customs compliance was posed: "What happens if our company does not have the budget for Customs compliance?" Goes without saying that t...

Change can occur quickly. For example... Take a look at the pictures below. The first one was taken just before take-off at the airport in Fort-Lauderdale. The second was taken just after landing in Montreal. Within about 3.5 hours, the change in weather was mind-boggling. In Fort-Lauderdale, it was a balmy 26 degrees Celsius. In Montreal, a frost-biting minus 14 degrees Celsius. A change of 40 degrees. Again, the change occurred in under 4 hours. That is the weather. Can you imagine leaving a cake in the oven for too long? The cake can go from being nice and spongy to black and burnt in a matter of minutes. (I'd rather not show any pictures of my cooking where the outcome was so disastrous that the place where the dish went was straight into the composting bin.) Monitoring a dish in the oven, on the stove top, or even the bar-b-q is essential because a slight deviation of the time used to cook/bake the dish can result in having to use Uber Eats for a "quick fix" ensuring...