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Everything posted by chromedome
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I can't speak to that because I usually piped the fillings for mine. I can say that I usually had to use less filling than called for, otherwise I'd struggle to get them sealed. If I'm making them regularly (ie, when I had 'em on my menu at the restaurant) I eventually get to the point where they can be filled-to-the-brim, otherwise I'd just make the ravioli larger than necessary and then trim them down to size so the ratio of pasta to filling would be right.
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Up here they sell 'em at the Dollarama chain of dollar stores. I keep meaning to buy some one of these days, but I never remember when I'm actually in the store.
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I also use Finish pods. No rinsing, no pre-soak, no special treatment, no Jet-Dry, no problems. My dishwasher is an elderly Kenmore portable, so it's not as if the machine's raw power compensates for any shortcomings in the detergent.
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Learning there's a clam species called the "incongruous ark" made me as happy as a clam.
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Hot cereals..Malt-o-Meal, Cream of Wheat, Oatmeal
chromedome replied to a topic in Food Traditions & Culture
An interesting thread...I went back to the beginning and read it all. I grew up in Nova Scotia, and hot cereal of various kinds was our usual cold-weather breakfast. My sister and I favored oatmeal (always rolled oats, then) while my mother preferred Cream of Wheat. We also had multi-grain Red River or Vita-B (nobody's mentioned the latter, so it might have been an Eastern Canadian thing) as a change of pace. My ex-wife grew up with lumpy Cream of Wheat, so I had to learn to make it for her with just the right size and number of lumps. As an adult I discovered that I enjoyed steel-cut oats much more than rolled, so that's now my default breakfast year-round. My usual batch is one cup of oats to 4 cups of water, which gives me five mornings' breakfasts. I usually make it during the day, then glop it into a plastic container and refrigerate it after it cools. In the morning I microwave to reheat it while my toaster does its thing. A bowl of oatmeal and two small slices of homemade ww toast sees me through quite nicely until lunch (on those infrequent occasions when I have some variation of the Standard Egg Breakfast™ instead, I feel bloated for an hour or two and then ravenous for the rest of the morning). -
Freeken: (v.) 1. The act of cooking freekeh. 2. A reaction to badly cooked freekeh.
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The most "local" one I know of is in Fredericton, an hour or so away depending on the roads. For now, I'm perfectly happy with the cracked variety.
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Sounds like you probably need to replace the seal. They do wear out over time.
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I love the name, and the label. If I saw that in a store I'd have to try it. I recently brought home a bottle of this one for similar reasons...saw the label, and had to give it a try. Same thing with Shawinigan Handshake, though the name requires a bit of explanation for non-Canadians. Also a bit more.
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We eat a lot of it, too, but I haven't seen it here in whole-kernel form. Bulk Barn and Superstore carry it in a cracked version.
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That's the matchup I'd picked. If it goes that way, I'd take the Pats over Atlanta despite their high-octane offence.
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One of my favorite SB memories is of my then-young daughter watching the Rolling Stones' halftime show with me. After watching Jagger dance and writhe across the stage for 20 minutes (or whatever it was) she opined gravely, "He's a wiggly person."
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Yup, good matchups tonight. Packers would be an easier choice if their secondary was healthy, though. Tough to favor a banged-up unit against Matt R et al. That being said, Atlanta's secondary is less than stellar. Should be a wildly entertaining game, however it ends.
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FWIW, I tried the one-ingredient banana ice cream with mango last year. I found that the combination was less than the sum of its parts...the woodsy, pine-like note in the mangos brought out the similar note in dead-ripe bananas, and somehow the whole thing was astringent like over-steeped tea. I've always found underripe bananas rather astringent as well, but I suspect you could probably make it work with just-ripe bananas and some kind of additional sweetening. I wasn't interested enough to pursue it further at that time.
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No news to anyone here... http://www.npr.org/sections/thesalt/2017/01/18/509675621/not-just-a-crock-the-viral-word-of-mouth-success-of-instant-pot?utm_source=pocket&utm_medium=email&utm_campaign=pockethits
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They're good when stuffed with sausage or lamb and baked. You'll find any number of recipes for savory stuffed apples (or quinces) if you poke around a bit.
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It's a bilingual country..."ailes" and "poulet" are available options as well.
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Yeah, it's more of a broad analogy than an equivalency.
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There's a Chinese restaurant up the road in Fredericton that sets those out on its buffet. My late California-bred wife didn't know what they were called either, so we just referred to them as "Chinese tamales."
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It was my late wife who finally taught me -- in my late forties -- to enjoy zucchini, as opposed to hiding it in sauces and suchlike. ...and, in one of life's little ironies, my current gf is allergic to them, so now that I actually like them (in some preparations) I never eat them.
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Here in my neck of the woods, figures ("toys") of barley sugar have been a Christmas tradition for the best part of a century. One or two companies still make them...I have a couple of bags destined for my step-grandkids in California (I'm a bit late getting them in the mail).
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You need a colander with fairly large holes to make it work properly. If the bits of batter dropping into the water are too small, I find they tend to just disperse and give you starchy water. An alternative is to pipe from a bag through a small tip. I found that worked better, so it's the method I used until I got the proper tool for the job (mine's a round plastic one, sized to fit on top of the pot, and you use a flexible scraper to force the batter through). You can also just cut the batter off a cutting board, but I never really got the hang of that technique.
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When my restaurant was open, I had a wonderful local tea vendor...an elderly couple who sold at the city market, and imported directly from a distributor in China. They carried all the "10 famous teas" (actually 16 or 17 of them...I understand there's a lot of disagreement over exactly which teas belong on the list) as well as other noteworthy but more mainstream offerings. I didn't taste my way through them as systematically as you're doing here, and lacked the experience to brew and taste them this critically in any case, but they were remarkable.
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My long-ago best friend in Vancouver, a first-generation Italian-Canadian from Friuli, insisted on fine-to-medium white cornmeal for polenta. Coarse yellow cornmeal, he sniffed, was fine for the coarse peasants of more southerly climes.
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I favor good-quality canned whole tomatoes, because here in Atlantic Canada garden-fresh tomatoes come and go in a few weeks and store-bought are usually pretty blah. I use canned rather than diced, because diced tomatoes have calcium chloride added to firm up the cell walls and keep the chunks from breaking down. I look for a smooth rather than a chunky texture in mine, hence whole tomatoes (or even crushed, in a pinch).