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Everything posted by jayhay

  1. Thank you for posting the link to all the food blogs, I hadn't seen it before. I just scanned the names & it brought back happy memories - Mayhaw Man, Marlene, Ling, Abra, Mooshmouse, Fat Guy etc. Those were the days!
  2. It's been a long time since your trip Kim, but it's still a great travelog. What with Covid restrictions, it's been ages since we were able to, or wanted to, travel again. Your journey brought back many happy memories of one of the first of our several trips to Great Britain . We loved the the pubs & small villages we found using B Roads throughout England. Like everywhere else these days, if you read the news things have changed since then & not for the better.
  3. September 2003 for me. I first heard about eGullet when our local paper ran Fat Guy's column's about his eating trip across Canada. We were planning our first trip to the Atlantic provinces at the time, so we used many of excellent his recommendations. The Vancouver forum was very lively in the old days, but is pretty much dead now. Too bad, it was a great group.
  4. I thought I was the only one whose feelings are hurt if my contribution isn't eaten. I now make sure my husband knows it's his duty to take a huge portion of my dish. Lately I've been taking crostini, topped with herb cheese, & either smoked salmon, cold roast beef or ham. I don't have to worry, as they are always very popular.
  5. I have a GIANT bag on my counter! Go to Costco, snacks aisle. The one in Richmond or Grandview Hwy should have it. Thank you for the info, I'll give them a try!
  6. I'm trying to track down a snack food called JOHN WM. MACEY'S CHEESE CRISPS. Any idea where they're available in the Vancouver or Vancouver Island area?
  7. And here I was envious of Americans being able to buy puff pastry that just needed to be unfolded. Here in Canada, the brand you usually see in the grocery store is sold in a solid block & you roll it to size. Sounds like that's the way to go.
  8. Thanks for writing this up Kim, brings back a lot of memories. In 1983 when we travelled to England for the first time, I picked up a copy of the latest GOURMET magazine at the airport. Those were the days when they published detailed travel articles, & to my surprise this particular issue featured small English villages. I already had with me a copy of the since defunct CUISINE magazine containing an article & maps of southern England to use a guide, so between the two, we searched out places we'd never have found on our own. The Red Lion Pub was one of many on the list, & I remember we enjoyed our pub lunch there. Our driving experiences were very similar to Mr. Kim's!
  9. I just want to say I'm really enjoying reading this Jerry. Love your style!
  10. "Throwdown with Bobby Flay"....I agree! The whole idea is terrible, & Bobby is full of himself - smirking & puffed up when the crowd realize there is a "star" in the crowd. I recall one show in particular, where he was trying to come up with better food than a food cart was serving. No expense was spared on Bobby's part, so there was no way he could have sold the item for the $5 or so that the vendor was charging. How fair is that? It's just a mean-spirited show in my opinion. The food channel isn't worth watching anymore, I still like PBS. Love Lidia Bastianich , especially when she cooks with her grandchildren.
  11. Ooops, you're right - I do mean under cabinet, not under counter. Thank you for your advice. I read that Black & Decker had their UC coffee makers recalled. Hopefully they have a newer model.
  12. I'm looking to free up counter space in my kitchen. Does anyone have recommendations for space-maker under counter coffee makers or toaster ovens?
  13. In the Vancouver area or on Vancouver Island, does anyone know where to buy an under- the -counter mounted coffee pot & also toaster oven?
  14. Ann, Moe is one lucky guy. Judging by all the cooking you do for him, he must weigh 350+...well worth it I'm sure!
  15. Thanks for the advice everyone. I still haven't had the chance to open the salmon & use it, so I'll refreeze & see what happens with the texture.
  16. Last weekend I defrosted an 85 gram package of thinly sliced, smoked salmon lox , (processed in Canada...reading off the pkg.) but ending up not using it. It came in a shrink-wrapped, well sealed package, so I'm wondering if I can still use it, or should I toss it. It does say on the package to use it within 3 days after opening, but I haven't opened it yet, only defrosted. What would you do?
  17. Thanks for doing this Grace, looking forward to seeing what you'll be cooking this week. Do you have a particular cuisine you come back to most often for your spicy fix? Where do you usually find your recipes, from the cookbooks you said you love to read, or online? I usually go online for recipes, when I'm ready to cook, even though I love reading cookbooks! I think it has something to do with the rating system websites such as Epicurious offer.
  18. I love this show too! It's been on our Canadian women's channel for months & never fails to make me laugh. What we see is 5 diners prepare meals - one each weeknight, with the winner announced at the end of the last episode , on Friday. On the weekend there is an omnibus of the previous week, which is what I watch when I have time. It gets it's humo(u)r from the mixing up of dis-similar personalities & the problems that can ensue. I can't see it translating well to North America, even though they keep advertising for people to sign up. The combination of the narrator, & the very British setting is what makes it for me.
  19. I've found adding alcohol to the base mixture helps keep ice crystals from forming. In the highly recommended book THE PERFECT SCOOP, David Lebovitz advises 3 tablespoons of vodka, rum, etc. to one quart of custard or sorbet, etc. to keep the mixture from freezing too hard.
  20. jayhay

    Food making parties

    How about Cabbage Rolls? I remember my mother & aunts getting together to make a large batch for sharing.
  21. I've been on a frozen yogurt kick lately. I made strawberry, blueberry, & mango in the last few weeks & we've loved them all. For the mango, I followed the strawberry yogurt recipe in the book, substituting frozen mango cubes, & using a little more lemon juice. I find the recipes just a little sweet, so tend to cut the sugar slightly. I use Liberty 2.5% fat organic yogurt & find the finished product to be just rich enough to satisfy, yet lets the fruit flavour shine through. Love this book!
  22. The best recipe in 2009 for me so far, is FLAKY CHEESE BISCUITS from the Fine Cooking site .... http://www.finecooking.com/recipes/flaky-c...rms=52404,50048 I've seen them mentioned on eGullet before, but had never tried them. Tender, flaky, almost croissant-like, we couldn't stop wolfing them down! Best served warm, so re-heat in toaster oven, & they're just like fresh-baked.
  23. jayhay

    Dinner! 2009

    All the meals look delicious! Ann you've been missed - SO happy you're back! Your pork roast looks particularly delicious, with that fat-cap. Where on the island did you get it? I'm over there once in a while, so would like to purchase some superior pork if I can. I'm pretty certain it didn't come from a regular supermarket.
  24. I have a frozen-bowl Cuisinart machine & I have good results - but - only after I read here on eGullet about adding a little alcohol to my mixture to keep it from forming those dreaded ice crystals.
  25. Thank you Peter, loved reading about your experiences "back home." Come again - soon!
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