Betts

Wouldn't you have an attitude too if you'd been named after Edsel Ford. Must be a story there.

I am planning to be in the Birmingham/ B'field Hills area this week end ( if the blizzard lets up and the plane flies) got any recs. I used to live in Royal Oak and have loved this thread.

I have one of the long gel mats and LOVE- LOVE-LOVE it!!! Cooking in bare feet - yikes

I also picked up one of those off brand oval Dutch ovens fron Homegoods and it is chipped in several spots but it turns out a really fine product and it is one of my favorite pieces. A case of "dance 10, looks 0"

Are we talking salmon patties or the much fancier citified " croquettes". I grew up on them in Southern Ontario and always assumed that they were fast, dirt cheap, kid tolerated and a pantry staple ( when people actually had pantries). It was fast food when not much came in boxes, cans and packets.

I second the street food in Bangkok - you can see what it is - lots of grilled bits and wonderful fresh fruit.

You know those useless butter curl gadgets .. they are truly wonderful for reaming the seeds out of squash and pumpkins and getting all the flesh off watermelon rind if you need to carve one for a fruit salad. Since I'm a little vertically challenged, tongs work to retrieve all sorts of things from high and low places. Silicone hot pads can be used to snuff out chafer fuel, and other assorted kitchen or BBQ emergencies.

Mini savory scones are a hit with my customers - try rosemary and black pepper, cheddar or other cheese and serve with a flavored butter.

I couldn't hold out any longer - I bought the book on Monday and thank goodness I have been catering for a group of 12 all week. They are so lucky!! I have made the Chunky Peanut Butter and Chocolate chippers twice but used salted peanuts instead of chocolate chips. Completely delish. Today I made the applesauce spice bars - I LOVE THESE - what else can that glaze go on besides my fingertips.?? Thank you for this book. I really want to make the brioche raisin snails soon and then just work my way through the recipes.

Canadian flour is distinctly higher in protein than American - something like 20% I think.

I love the breezy British writing style and the " take the time to get good ingredients and then put them together with a minimum of fuss" philosophy. Count me as a fan.

Kropotkin - you are a gem. Thank you for sharing your experience and knowledge.

Thanks for the quick reply

If you found yourself unexpectedly in Rome over the upcoming Jewish holiday - where would you want to eat? Are there any especially memorable restaurants in this area and/ special dishes for this time of year. Thanks

Try http://www.ener-g.com this is a very reputable company. Yes - you can make your own rice bread but I highly recommend buying the company's product if it meets the food profile. I had a customer similar to yours and she adored these: OATMEAL COOKIES 4 cups oat flour 1 1/4 cups granulated sugar 1 tsp baking soda 1 cup butter ( you could use the dairy free margarine) 1 1/3 cups apple juice 1/2 tsp salt 1/4 cup quick oats 1 generous cup raisins Beat sugar and margarine together and then add all the rest of the ingredients. Let stand a half hour. Bake at 350 for 10-13 minutes. Let cool completely before removing from the tray.

What about a chutney? Fresh onions, apples etc and the dried fruit with spices, vinegar and sugar. Seems like it would work better.

Why do you have to do all of it? Your friend is responsible and you are doing a big chunk - tell her to enlist another volunteer. Explain that you are at full capacity and beyond that is a public health risk - that should get her attention.

I do tiny chocolate cups filled with mousse, small piped meringue kisses tinted pink with the bottoms dipped in chocolate, and tiny Canadian butter tarts with currants instead of raisins. The best thing is to think about a mix color, textures, and shapes on the table

The CI burgers with panade are the most palatable burgers I've ever had and they even reheated well the next day. I think that meatloaf usually has a greater percentage of panade ( or whatever) than the CI recipe.

I've been having a cinnamon roll problem also but am almost embarrased to ask. My problem is falling center rolls - try as I might I think I've got the pan done ( thump sounds hollow) and then 5 minutes later the middle 2 sink. I really hate overdone rolls but what is a realistic baking time and temp for cinn rolls and sticky buns? I've been doing 350 for 20-25 min for a rectangular pan of 12. If I bake longer, aren't the corners too done?

I just had to have one of those expensive French mandolines. Tried once but I really liked my cheapo V slicer better.

Beautifully done. Parsnips are critical and I'll have to consider dill rather than parsley.

An elegantly designed and executed research project. Bravo!

Ellen - I am also on the straight and narrow, nutrition and healthwise so I'll try to tune into your energy. Loved the last blog and I bet this one is even better. I have noticed that the more attention I pay to getting enough calcium, fruit and veg the less hungry I am for the temptation foods. Does that work for you. How long have you been on the new regimen? Do your knees feel better?

Canadian corn syrup is vastly superior to the American stuff. The US has a clear white variety and a dark one but neither has the flavor ( perceived ?) that the golden corn syrup from Canada has.