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jayhay

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Posts posted by jayhay

  1. Thanks for the recipes...I intend to make them all eventually. :smile:

    Yesterday it was Claire's recipe:

    I found that chilling the batter, then rolling into balls before baking, worked best for me. They spread too much in the initial batch, using the un-chilled dough & dropping by teaspoonfuls.

    Also, the baked cookies, after sitting overnight, were much closer to the texture I was looking for, soft & chewy. Right after baking, they were a little brittle(not sure if it was because I might have over mixed them), but still, they had delicious flavour.

    Thanks Claire!

  2. Forgive me if these have already been discussed, but I couldn't find them on RecipeGullet.

    I'm looking for a dark chocolate cookie, with or without chocolate chips. A friend of mine is having serious health problems, so I thought a batch of her favourite type of cookies might brighten her day.

    Any good chewy recipes I should try?

  3. I hope everone here is referring to restaurants only. I've a selection of lovely coloured napkins that I keep out of the glassware, but circled with napkin rings. Is this allowed?

    Oh well, doesn't matter...my family & friends are impressed by the fact the napkins are cloth & not paper. :raz:

  4. So, I went to Las Vegas last week & won a little money at the new Wynn Hotel & Casino. This is very unusual for me...in fact a first.

    I can't believe I did the unthinkable & put the money in my wallet & walked away! That means I have approx $600 CDN to spend on anything I want....& of course for me, that means something for the kitchen/dining room. I've thought about a cappaccino machine, knives, a new set of stainless steel cutlery, or new placemats & napkins, but haven't decided yet.

    These are ways I might spend it...what would you do with the money if it was yours to spend?

  5. a group from another internet food site whooping it up ! ( Crazy internet people ! ).

    First time out with members of this group, & we chose HSG, because of eGullet. Finally got to taste the Gingerbread Pudding, & it lived up to the hype! One particular member of the group (you know who, Neil), literally licked his plate clean! Too bad we were too embarrassed to take a picture...you could have used it in your ads. :wacko:

  6. Thanks Ling, I'll be looking for your recipe.

    The only change I made to Claire's recipe (because supply was low), was to use about 1/2 cup coarse light brown cane sugar, as well as 1 1/2 cups brown sugar, for the 2 cups brown called for. The cane sugar gave the pie a nice crunch, almost like toffee bits had been added....might do it again.

  7.   I, as usual, was stressed-out to the max about the food and only saw the mistakes I made in the preparation,    :smile:

    Why do we do this to ourselves? I'm the same way, & I'm sure our guests don't even notice the little things we refer to as "mistakes" or "blunders."

    We had a Mennonite free range turkey from Stong's, which I cooked breast-side down for 2/3 of the time, & breast up final 1/3. Beautifully moist even without brining...which I have done on several occassions, & find makes for very salty gravy.

  8. I used Claire's recipe last night & it was a huge hit with everyone at our Canadian Thanksgiving dinner table. I've made many pecan pie recipes over this years, & this is one of the best. Thanks Claire!

  9. was in to pick up a gift certificate on the weekend. 

    Just heard back from the recipients of said gift certificate, son & daughter-in-law. They used it last night, & by all accounts each had a great meal. Halibut for her (enjoyable, that's all I know), for him a short rib pasta dish, lots of rib meat, great flavour & a $17 price tag.

    Said they were busy...still meaning to get there myself.

  10. I'm having a "ladies" lunch to celebrate a birthday next week, & have been thinking of this as the main course. Does anyone have a recipe they'd care to share? I thought it would be an easy do-ahead dish, along with a green salad (any dressing ideas here?) & an orange chiffon cake for dessert.

  11. On the spur of the moment today, I baked Sara's recipe. I first spooned the flour into a one cup measure, then put it on the scale to see what it weighed & it came to 4.5 oz. I decided to use 4 oz, (x 4), seeing as how that weight seemed to be the consensus.

    When I took them out of the pan, one layer started to crumble, so I got to sample. The cake tastes great, much like shortbread, which I assume is because of the large amount of butter. I'm thinking maybe I should have used the one cup measurement, instead of weight. By the way, my KA is 260 Watt, but I still used the times posted for the more powerful one.

    I'm going to use the one intact layer tomorrow....splitting & layering with whipped cream & fresh nectarines for a friend's birthday party. I'm sure it'll be a hit!

  12. We found ourselves in Burnaby on Saturday, so decided to check out Cioffi's.

    I was looking for a beef roast for a dinner I was having that night, so talked the man behind the counter for his best choice. He suggested a Baron of Beef , & just happened to have one already cut, & in the case. I mentioned that it seemed to be a very bright shade of rosy red, & not the deep shade of burgundy that I usually look for. He assured me that it was just because they'd cut it down from a larger roast, & tender it would be! Not so! We could barely cut the roast with our steak knives, even though I'd taken it out of the oven at 110F, so it certainly wasn't overcooked.

    Should have stuck with my usual choice, which is Stong's. :angry:

  13. Yesterday I tried CaliPoutine's recipe & the muffins were delicious! Made exactly as printed, except used 1 cup frozen blueberries & 1 cup frozen raspberries....couldn't wait until I'd been to the store. Oh, also added grated peel from 1 lemon, which I find perks up blueberries.

    Now I want to try CI's recipe.

  14. Kokopelli on Dunbar: New place for sweets and other treats and bring the kids!

    There's a new coffee shop on Dunbar across from Stong's.

    Zuke

    Thanks for the info Zuke...I've been looking over at the place & wondering about it. How did you hear about Kokopelli?

    Who gets around town more than you do?

  15. There's nothing wrong with dip-and-sweep. I think most recipes assume that cups will be meaured that way, so if you spoon your flour into the cup, you could end up using too little flour.

    Are you sure about that? I've always been lead to believe you should spoon lightly into the cup, then level off.

    One more reason to start weighing, me thinks.... :blink:

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