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HeatherM

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Posts posted by HeatherM

    Aprons: Do you use one?

    in Kitchen Consumer

    Posted

    I'll often wear an apron if I'm working in the kitchen, mainly because I hate having to try to get stains out of clothes. I find many aprons to be too heavy on my neck. This one is my current favourite.  It has shoulder straps, so no weight on my neck, and I can throw it in the wash. 

    Fondant ruffles

    in Pastry & Baking

    Posted

    On May 7, 2016 at 10:44 PM, JeanneCake said:

    For the ruffles themselves, I would make a long strip, maybe about 3 inches wide at least, then start folding it like the shirt ruffles.  Alternatively, you can cut circles out of the fondant, and then fold them and just layer them so it looks like the shirt.

     

    Making the ruffles from a strip will certainly work, and will be the easiest way. 

    In sewing, to get ruffles like the shirt, it's common to cut doughnut shaped pieces of fabric and split them so you can sew the short edge to the garment and the long edge becomes the ruffles. You get the ruffles without the bulk. 

     

    If if you do a search for circular ruffles, there are many sites that show the technique. Like this

    • Like 1

    Old Log Cabin Canadian Whiskey

    in Spirits & Cocktails

    Posted

    Well, I guess the short answer is it is and it isn't still being produced.

    A bit of googling brought me HERE, which suggests that Old Log Cabin Canadian Whiskey was actually Canadian Club Whisky which was re-labeled by the Purple Gang in Detroit and sold to Al Capone.

    So, Canadian Club is still being produced, but you won't find a contemporary Old Log Cabin Whiskey.

    In Detroit for 3 weeks work–help with food experiences?

    in The Heartland: Dining

    Posted

    I forgot to mention that there are a lot of wineries in the Windsor area. If you do a search on line you should be able to come up with a few to visit if that's something you're interested in.

    For nightlife I'd agree that Royal Oak would be a possibility, although Pontiac is also a possibility depending on what your interests are.

    I'll second the other poster's note that good Greek food can be found in Detroit, but I'm not familiar with the scene there anymore.

    Heather

    In Detroit for 3 weeks work–help with food experiences?

    in The Heartland: Dining

    Posted

    Hi guys,

    I was hoping you could help me out. Next week I will spend 3 weeks working in Windsor (at the Ford Essex plant - which is a couple of miles south of the river. Google map here) as well as a bit in Dearborn. I haven’t quite decided if I’ll stay in the Windsor or (greater) Detroit area yet.

    Adam

    I know very little about each city, but if you are actually WORKING in Windsor, I would also stay in Windsor. One thing I would NOT want to do is to cross the border twice every day. Sometimes the line-ups are horrendous.

    DH wants me to add that it can take an hour or more to cross.

    I lived in Windsor & commuted to one of the Ford offices in Dearborn for 4 years (2000-2004). It's not a great situation, but it's not bad. I'll send you a PM with some information.

    But back to the food! Dearborn is a great place for middle eastern food. It is one of the things I miss most about not working in that area any more.

    As for Windsor, I'm not sure if it exists anymore, but one place that I liked in Windsor was the Cook's Shop on Ouelette st (Windsor's main street). Another place many people liked (but was never one of my favorites) was Tunnel BBQ for the ribs. It's just a block or so off Ouelette. Windsor's also got a lot of asian restaurants near the University (at the foot of the Amassador bridge), but I don't know much about them.

    Trying to create a round top cake

    in Pastry & Baking

    Posted

    If you wanted to add some better heat conduction to the center of your cake (like the Wilton pan does with the aluminum rod), you could try dropping a flower nail (see here) upside down into the bottom of the bowl before you bake it. Depending on the size of the bowl you may have room for more than one. I think I've seen examples in these forums of people using aluminum foil folded into a T shape for the same purpose also.

    Goldfish

    in Ready to Eat

    Posted

    Goldfish = gateway drug.

    I was on a road trip with some friends last summer when we stopped at a truck stop. My friends went in with instructions to buy goldfish for me. They're great road snacks. The store didn't have goldfish, so my friends came back with Cheezits.

    I live in Canada. I can't get Cheez-its. It's taken months to get over the cravings for Cheez-its. :blink:

    But I still love Goldfish! :laugh:

    I haven't tried the parmesan ones yet, but I see that happening soon.

    Caramel Popcorn

    in Pastry & Baking

    Posted

    I tried making Jaymes' recipe last night with great success! YUM!

    I don't have a bowl big enough to fit all of the popcorn in (with room to mix), so I split it between two bowls. My bowls are too big to both fit in the oven at the same time, so I had to bake one bowl first, and then the other, but there didn't seem to be too much of a problem with that.

    I also added 1-1/2t of chili powder to 1/2 of the batch, just sprinkled over the corn & syrup before baking. It was good, but I think I might add a bit more, or add a bit of cayenne to add a bit more heat to it. I also think I'll probably add it to the caramel mix before I pour it over the corn to try to get more even distribution.

    I think that I am going to be a popular girl at work tomorrow, and I think I'll be making more of this very soon.

    Jaymes - thanks for sharing this recipe!

    What's In Your Trunk?

    in Food Traditions & Culture

    Posted

    Right now in my trunk (as far as I can remember) I have a bottle of rum I picked up at duty free over the weekend, and have forgotten to take in, a couple of collapsible coolers and a bunch of the grocery store reusable bags.

    I think I will take a couple of suggestions from some of the other posts and add a bag with a couple of dish towels, a mini cutting board, small knife, bottle opener and other utensils and condiments. With the number of road trips I take, those would come in really handy.

    Nova Scotia’s Traditional Foods

    in Eastern Canada: Cooking & Baking

    Posted

    Another transplated Nova Scotian here, but my family left when I was very young. One of the things I looked forward to most, when we would go back to visit family, is oatmeal pudding (looking it up on-line, it's also known as mealie pudding or white pudding). It's a sausage skin stuffed with oatmeal, suet, onions and seasonings. We'd cut it into disks & fry it or slit the skin & bake it. Yum. I always preferred it fried - it would get so nice and crunchy.

    I guess it's not exactly "Nova Scotian", but it's the first food I think of when I think of my times there.

    One of my friends had to go to Nova Scotia on business, so I had him looking for it, and he did bring me back one, although he was quite disgusted by it and wouldn't try any.

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