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absolutely - members all have different 'expertise / experience' in diverse areas so put the up topic/question - most likely someone has "been there/done that"

Since there's at least one person who lives in Montreal, I might as well ask here instead of trusting random stuff from Google: any areas I should avoid at night time?

Autumn pilau with squash, kale and smoked garlic from Meera Sodha’s East. I added some chopped nuts for crunch. A big bowl of brothy ramen with spinach, mushrooms, scallions and roasted broccoli with chili crisp for spice

They are a big, big, negative. Borderline dealbreaker, to be honest, which is why I said we might not go back. They are not on the main beaches where the resorts are, but we like to go off the beaten track a bit. They roam all around the neighborhoods too. All the properties are gated, including the house we rented. On St. John some of the properties are gated, but it’s to keep wild donkeys and goats out, not feral dogs. We actually had a random donkey try to come inside the first we ever rented on St. John 😂. I will take donkeys and goats over angry dogs any day.

Hi, there. I love pastry and baking, and meat. But I am a beginner here. I came here because ChatGPT said me this is a serious place to learn things about cooking. I saw there are a lot of people very experienced. I'd like to learn from you.

Mini Tuna Melts for the Ladies double Luge run

Recipe attached. Italian meringe method. 60 g whites, 120 g sugar, syrup at 120°C. Macaronage to ribbon stage. Oven stable at 150°C (analog thermometer). Result: lateral blowouts, intact central dome. Initial hypothesis: overmacaronage, but I am uncertain whether the failure originates at batter stage or oven stage. Note: Italian meringue built with 60 g whites. After initial macaronage I incorporated 5 g additional raw white to loosen the batter. Oven entry 150°C (verified with analog thermometer). Conventional gas oven, no fan. Am I misreading the structural failure?” I have repeated this process over several months with similar lateral blowouts. At this point I am trying to determine whether this is a common stage in mastering macarons, or if I am consistently misidentifying the failure mechanism.

Thanks! I don’t go there often but the WM neighborhood market is the closest grocery store and their parking lot is so easy to get in and out of that I sometimes run in when I’m in a hurry.

Feral dogs are a negative.

So I'm reviving a Walmart thread to mention that the retailer seems to be trying to get into Trader Joe's type food items. Their WM line is called bettergoods and it does have some interesting items. I am not sure in to the long run if this will work out for them. I shop WM through the pickup program because I shop for elderly relations and they have certain items they want from WM. Occasionally, I will shop through the website to see if there's stuff I will use (ie Tillamook cream cheese, Girard's champagne dressing, cheap frozen veg, etc). I've tried the bettergoods Spicy Maple Bourbon Pickle Chips (very good); bettergoods Soft Baked Cinnamon Roll Cookies (lovely tender cookies); bettergoods made in italy bronze cut pastas. The frozen chicken wings were ok, but that was the first time I've tried frozen prepared wings from any producer, so not a good measure. I want to try the olives stuffed with orange and lemon peel, and garlic lemon peel in the future. I think there are about 350+ items in the line. Lots of plant based, organic, vegan stuff too. I am not a WM shopper but since I do interface the store for other people, I've been pretty pleased and intrigued by the bettergoods stuff and the prices are quite good for the quality.

Can’t wait!!! It’s finally in my home town! I did a course at the academy 8 years ago wth Phillipe Vancaysel. It was fantastic! The facility is truly stunning. Thank you once again Kerry for organizing this!!

Indeed it is - for some reason the reply I posted yesterday isn't here! Oh wait - there it is!

Variation on Bolognese from a German cooking magazine - made with ground beef, shredded vegetables (red bell peppers, zucchini, onions, garlic), bacon, diced tomatoes, tomato paste, red wine, oregano, bay leaves, sugar and vegetable broth. Served over spaghetti and with some pecorino.

Thanks - Ilove the planning part.

I have not, sorry! I will say that everyone I know that has been to Croatia loved it. Good luck in planning your next adventure.

There is a light on the thing that starts out green when and, when you get to the bottom, it turns red. When that happens you bring the spinner back up until it turns green again at which point you release the spinner. When I did the vanilla one there was hardly any ice.

Could it be because the spinner doesn't quite reach the bottom?

Here is the peach yogurt. The texture was spot on, nice and creamy but a little lacking in the flavour department. Next time I will increase the peach to yogurt ratio. There was also an icy layer of about 1/4" on the bottom which I was disappointed in. I have had a bit on an icy layer on the ice cream I have made with my Creami but never this much. Any idea why it would form an icy layer? I don't have any bases made at the moment but will be making some up tomorrow, so I'll be spinning some on Thursday.

Now that I've looked at Shelby's kit, and looked into fermented tea leaves, I see it isn't something I'm likely to be able to buy easily except through mail order*. I'm pretty sure all that stuff is available at one or both of the grocery stores adjacent to the place I visited today for that salad. I am NOT going back there, at least not this time around. *Of course Amazon has oodles of kits. I've no idea which one(s) would be good. (Maybe copying what Shelby has would make sense.) Arbitrarily, here's one (eG-friendly Amazon.com link). Now that I see the selection, I'm more inclined to think that going back to the nearby grocery store would make sense. Too bad. I'm tucked in for the night, and hope to leave in the morning.And I already have loaded cabinets!

From the February 16 & 23 New Yorker:

I've never heard of tea leaf salad but I'm pretty sure I need one now!

Beans and rice. Rancho Gordo black turtle beans. Guacamole. Fajita vegetables. Middle son did most of the finish work. He did great. Super proud.

One thought re the bean salad -- I don't love the texture of traditional 3-bean salad. However, I do like crunch and sour; you could consider using dilly beans (I believe this is the generic name for pickled green beans) instead of regular green beans.

I kind of avoid the microwave for melting butter but also use a silicone lid. I most often use Kerrygold butter and their foil wrappers work fine for greasing pans but I’m not sure about the microwave. I thought the tip to soften cream cheese by submerging it in hot water was interesting. Probably best with a new package vs one I’ve already opened for a little schmear on a bagel!