Jake

You would have more than enough time to do the duchess potatoes after the turkey comes out of the oven to stand...

For duchess potatoes I do not use cream. I boil potatoes in their jackets, drain, peel and puree/mash while hot. I mix in about 3 egg yolks and maybe 2 or so ounces of butter for every 4 large potatos. Season with salt, white pepper, nutmeg if you choose, pop in a pastry bag with a rosette tip and pipe rosettes onto a non-stick baking sheet. Bake/broil in oven until brown. They can be made ahead and warmed and broiled at the last. If you make them ahead be sure to bring to room temp and add extra butter during the mixing stage so they do not dry out. Best to make just a while ahead and stand at room temp until service.

^those potatoes sound good, but I doubt they would really compliment turkey and gravy.

Umm, maybe. I've never used it, but if they're essentially the same I'm sure I could. Off to google them.....thanks.

Potato madelaines sounds pretty awesome. How about dauphine potatoes, you've got the fryer? Or duchess potatoes for lovely presentation? Make-ahead mashed for ease and convenience?

Hi all, hope everyone's enjoying the lovely weather.....the army should be in soon! Here's my problem. I'm almost out of dark Karo syrup, and I can't seem to find it here. I usually have a family member bring it up from the south on the Xmas trip, but of course, I forgot. I have to make a number of pecan pies over the next couple weeks, and although I can get cane syrup up here, the recipients of said pies prefer the Karo syrup ones. Can anyone help?? tia.

But of course we did! Can one dine without? Seriously, I know one time I ordered and it was off list, something from Portugal of course, that they only had in limited quantities....I'm sorry, the name escapes me now as it has been awhile. The other time was with bus. acquaintances and I don't recall the wine being anything unusual, likely just a mid priced bottle one could find at any TO restaurant. I imagine the list is okay, as I think I would recall if it was not.

I HOPE you sent the S.O.B.s a bill! ← I wish. We didn't even get breakfast the next morning, although it was suggested I "whip something up" as "that's what you do". Doubtful I'll be returning soon.

I have eaten at Adega twice in the past year, both times the meal and the service were great. The grilled octopus (main) was cooked perfectly and absolutely delicious, and we all know how bad overcooked octopus can be. Another time I had some sort of fish of the day, don't recall having any complaints. Their gilled sardines (app) were also terrific and perfectly cooked. All in all, both times a nice evening at a reasonable price.

I agree, Jay. I don't have a Highland Farms near me, but was in one recently while visiting a friend in North York and was truly impressed, especially by the vast quantity of different ethnic ingredients. The store was very neat and clean as well.

I haven't tried many S American places in Toronto, however I love the Columbian bakery on Dufferin south of Lawrence (same plaza as Lady Yorke Foods. I popped in one day for a cafe con leche (excellent) and a milk bun (also excellent). They have a variety of homemade savouries as well, empanadas with different meats and crusts, all delicious. Staff is very helpful, even with my limited Spanish, although most of them do speak english.

Call Nella, perhaps? Although if the others don't have it... Know any good Italian bakeries and/or pastry chefs in your area? Perhaps they could direct you?

I do that all the time—not just hambones, but osso buco, steak, pork chops. (I’m also still a bit upset that my brother called the turkey carcass at Thanksgiving.) I’ve received everything from strange looks to inquiries about what I’ll be making. My only problem is resisting the temptation not to just sit down there and gnaw off every last bit of meat off. ← Both of my SO's brothers think I take all the prime rib bones home to make something. Helloooo, I EAT the damn things!! They can both cook a perfect (rare to med rare) prime rib, and NONE of them eat the bones. A sprinkle of Maldon, some horseradish on the side....heaven. I occasionally share with the dogs.

I've been told Celestin's are good, but I haven't partaken...

I have no idea where you find the time to do all that Daniel. You guys must not sleep. However, the meal looks absolutely delicious as always and is making me crave shrimp and grits in a big way! Not to mention pork/ham and I have a big ole ham bone in the freezer I rescued from a dinner over the weekend. (Don't ask, people look at you strangely when you leave with the bones!)

Awesome, glossy. Looks like it came from a prof. bakery. That one is surely next on my list now.

Looks great, Marlene. What do you marinate your beef roll-ups in? What cut of beef are you using?

Geoff, I read about that over the weekend and had hoped to attend but have an unfortunate previous committment. Please report back if you can.

Are you mad?!?!? Hope you enjoyed your vacation. I'm on a cooking strike today. Went to Ottawa over the weekend to visit and attend a turkey/ham buffet dinner for 50. The gentleman with whom we were visiting was supposed to be preparing all the food with 3 friends (one is a prof. chef). The guys all cancelled due to various emergencies. Our friend had no clue how to plan it out. Guess who cancelled her day at the spa and cooked 2 24 lb turkeys, 1 22 pound ham, potatos, dressing, gravy, carrots, beans, squash, broc. & cheese sauce, cranberry sauce etc? Yep, lucky me. To make it even more fun, I didn't have my knives with me (theirs suck) and they only had 3 pots! I had to send the SO out to buy more pots among other things. Our hostess mingled and drank wine and went to bed when the guests left leaving everything to us. Nice.

Welcome to the board, Dave. Hope you'll post on your experiences with reviews.

I havn't heard anything about Stadtlander's book, but "Bones" looks really good, I want to pick that up.

Guppy, that looks awesome. How about your recipe for Banh Xeo? Pretty, pretty please.

Must admit I have not been that far east in a long time. Would definitely go explore if anyone can provide some info/tips....

Looks outstanding, Elie. I'll definitely have to try that combo.

Thanks for starting the thread, Kev. Are you cooking Sri Lankan food at home? Where do you find your ingredients, and what are your favourite dishes to make? Can't wait to hear the results of the field trip. Rashnaa is also the only Sri Lankan resto I know of off hand.