jayt90

I don't know a source, but I have to ask if you want green or ripe olives. I wouldn't go near green olives, because they are so bitter and need to be lye-treated to become brine-worthy. What do you have in mind (I know the answer will be interesting ?)

Does the new one have vulnerable plastic parts?

Another fine meal, Cali, considering what you have to work with. It is too bad there are cost pressures on you, as the bean counters are never going to thank you, but will regret if you leave I have noticed that the more upscale marts like Sobey's and Costco often sell off their fresh turkeys at $1/lb after the big day (Thanksgiving, Xmas, Easter). I buy a small bird, cut it up, and freeze it. Maybe you could get several if they are available, and save for a future meal. It is good that the meal prices are adjusted, but will the seniors come in the same numbers, or grumble??

Lard is great for pastry, often better than butter. But you have ti look at the source, as some is partially hydrogenated when it doesn't need to be. This is strictly for shelf life.

Small expectations. What do you expect for $5, more than carb comfort?

One cup equals eight fluid onces Is that too hard for drip coffee makers? We, and they, are not interested in making espresso thimbulfulls; just a morning mug of decent grog. So wise up, Braun et al, a cup is 8 oz. and you should provide appropriate instructions

What internet sources are they fond of using? Please let us know how your appeal goes...

I make my own with a can of Arctic surf clams, red tipped, from A&P in Canada. They are delicious, and a good substitute for fresh clams. The flavour is subtle, and lost in Manhattan, so I always do New England.

My mom's internment in neighbouring Alvinston was in June. Some visitors enjoyed a diner on Centre St.; I forget the name Flo's or something like that, but good home cooked meals, and friendly service. It's in the building that was Tiny Prince's garage. If you are heading back to Chicago through Sarnia, there is Salvatore's, a family run place under the Blue Water Bridge in Point Edward. There is no menu, you have their selection. All reports on this place are good.

Mike, if you get rotisserie chicken you are indeed lucky. Most large stores (and other chains) use a convection steam oven, more efficient but not as good as rotisserie. In Ontario, the warehouses sell Montreal smoked meat sandwiches on a 7 grain triangular roll for $5 or $6. A good price for what you get. I buy a box of the same meat (Dunn's Montreal Smoked meat) and it is quite good at home, steamed, on fresh rye. (I have a wonderful baker from Hong Kong, 4 blocks away ).The pouches contain a good piece of meat, thinly sliced, with the right amount of fat.

A few things that annoy me: Packers or cashiers who browse through my magazines; Being behind the person who is trying to pay while on a cell phone, and having to do it twice. And they are rude to everyone around them. Management and clerks paying little attention to the overscanning regulation. In my domain if there is a price overscan the customer gets a $10 adjustment, and the right price, but only if they insist on their rights.

Some supermarket chains in Canada have tried that approach and abandoned it. All it takes is one person to leave a cart in a parking space, forfeiting their coin, and soon there is a whole row of carts attached to the first one. The CEO of a major big box chain has always had carts gathered by a lot crew, as a matter of customer service.

Glad to see this report. Not many of these come my way, but I should beable to find Meaux (Pommery) again. No Grey Poupon?

I think zipper back is a commercial term used by Presidents Choice for (usually) frozen Tiger shrimp with back vein removed by a 2-3mm cut or slash in the shell. This type of shrimp is often the only thing available in Ontario, if a good fish store is not close by.

I haven't tried a salt bake yet, but I understand that the skin of the fish with its scales, moisture and fat, will form a crust with the salt, and can be discarded when served. There shouldn't be any excess salt on the fish, unless the skin was torn. Did Alton leave the shells on the shrimp? It seems to be a good way to do zipper back shrimps.

I would like to try Cumbrae's Wagyu, though I'm sure it costs more than their regular beef. I have heard that Wagyu benefits from an Angus cross, because purebred Wagyu cows are not very attentive mothers ed. to add, Wikipedia states that the Angus cross makes the animal suitable for outdoor feedlot ranching, which is not done in Japan.

Too sweet for me even worse when ketchup goes in. But a decent casoulet...perfect for fall.

Golda's Kitchen in Mississauga has it. Click here.

Amazon has Clear Jel $4/lb. Instant Clear Jel is not recommended for canning.

Most shrimp, farmed and frozen, seems to have a brackish taste, from the water they live in.

Thanks for the suggestion. I'm going to check out my local organic stores to see if they carry Pomona pectin. I read the site and it looks good in that you can use less sugar on uncooked berries. ← Every recipe on that site requires boiling, with the single exception of a salad dressing. That is why your refrigerator berries did not gel.

Follow the Certo instructions. You will probably have to cook it to almalgamate the pectin. Then freeze.

Nor will I Does anyone know of more reasonable price per pound offerings? There are nicely marbled strip loins at Cumbrae's for $24/lb., looking almost as good.

The Alton Brown method has worked well for me, and I would do it with a really good Porterhouse, rather than Weber charcoal: Preheat the oven and the cast iron pan to 500F. This will take about 30 minutes. Pan grill the seasoned steak, searing in oil such as grapeseed, on high gas or electric burner, for 3 or 4 minutes, each side. Finish in the oven (it can be backed off to 400F) for several minutes, until the internal temp. is 115F. Let the steak rest for a few minutes, while you make a finishing sauce in the cast iron pan. A silicon mitt is helpful to move the hot iron pan.

No one has mentioned "NO DOUBLE DIPPING!!" And that particular cultural phenomenon is the reason we might not enjoy these meals. It is recent, and won't be wiped out overnIght, as long as there is a chance of disease spreading. I have heard 'No D.D. ' in my workplace lunchroom for several years, and it definitely slows things down.