Kayaksoup

Don't eat ot much, but: Friday, Lunch at Hon's Wonton, BBQ pork, noodle soup Two weeks ago, the roast lamb dinner takeout from Appolonia, Lamb, salad, pita, tzaziki, rice, potatoes-perfect dinner for two. Two months ago some place at Port Sidney, can't remember the name. Grilled chicken breast with sundried tomatoes, on a whole wheat roll. Couple of Margaritas.

I admit it. We went. Only for the food Lets see. Corn dogs, minidonuts (1 bag for 2-gotta save room), Hunky Bills, and Wiggle chips.... Of course I had to check out the animals. Then it was off home. Fun, silly, that is what it was about for us. Oh yeah, and I took pictures.

I think you're talking about Apollonia. They've recently remodelled, so I think perhaps a visit is due for wife & I. Arne No expert on Greek Cuisine, but love Apollonia for the neighbourhood restaurant feel. And I have probably only once had a meal that I was not 100% happy with there..

We pick up the Canada Prime at Armando's In GI Market. You have to ask for it, but it is worth it. Also, he has managed to procure all sorts of things for us including suckling pig

I just came back from a fabulous meal at Cru (my first) to find this thread. I have never eaten at a place like this, although I enjoy preparing and reading about wonderful food. I don't know the "right" words to describe what I tasted and experienced, so please bear with me. I have to share this meal that we had tonight. We went out to celebrate 2 years of not smoking, and we went to a place that my boss reccomended. Bear in mind that we don't really eat out at higher end restaurants on a regular basis. Our restaurant of choice was Cru . We went with the small plates menu and asked our server to just bring us whatever wine went with what we were eating. The special was Seared Foi Gras with an Okanagan Cherry and Caramelised Onion Sauce. My SO chose that plus the Lamb Duo and the Seared Scallops. I chose Tuna Tartare and Wild Mushrooms on Crostini. The server brought us an Alsacian(sp) Pinot Blanc to go with the Scallops, Foie Gras and Tuna Tartare. The first thing that blew me away was the wine pairing. We had three distinctly different dishes with the same wine and it was amazing the way the flavour changed with each dish. With the Foie Gras, the sweetness of the wine came to the front. With my tuna, the acidity was the first thing that I noticed. and with the scallops, it took on a whole new dimension, with a buttery soft flavour. The food itself was an experience. I almost cried at the first "course". I have never eaten ANYTHING that tastes like those three dishes. Next up was the Wild Mushrooms and the Lamb Duo. I was given an Italian red of some description. I was too overwhelmed at this point to even catch the name. My SO got an Australian Shiraz. Again, excellent wine pairing. My mushrooms had a sweet flavour that balanced perfectly with my wine and judging from the look of sheer delight on my SO's face, he was experiencing the same thing. We decided to finish off the meal with the cheese plate, opting for all four cheeses. The Server (he now warrants captilisation) brought us a Tawny port (Taylor Fladgate) to accompany. O my God. The blue was a BC cheese, a firm, sharp blue which was even better with the quince paste. My favourites were an English Goat cheddar, reasonably sharp, and a Taleggio from Lombardy, Italy. The Taleggio was a semi-soft cheese with a mild, almost nutty flavour. We could not even finish the cheese plate, so The Server offered to wrap it to go. we get to enjoy it all again tomorrow!! Thank you for listening to my babbling. It really was the best meal I have EVER eaten and I had to share my joy with someone.....

I finally did it... I special ordered Mes Confitures today. In one week it will be mine!

Although i have yet to secure myself a copy of Ferber's book, I would say that I could not do preserves without a water bath. I would spend the rest of their shelf life obsessing over wether they would last or not

Trillium, I made red currant jelly last week and was also pleasantly surprised that it actually had flavour! Now I just need to find a good recipe for Cumberland sauce.....

A rather sad pitiful 5. Give me time though. Give me time.

The big pot of green split pea on the stove, cornbread in the oven. That smell, coming home from school on a crappy rainy day. That's my old comfort food. My new comfort foods are lamb stew, spicy lentils, risotto. hmm. There seems to be a soupy theme going on here.

Suzanne, I actually got the recipe from someone on another board. I use lime juice instead of the lemon when I make it: * Exported from MasterCook * Ginger Marmalade 1 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh gingerroot -- (about) 2 tablespoons lemon juice 1 package powdered fruit pectin -- (1 3/4 ounce) 5 cups granulated sugar -- (2 1/2 pounds) Thinly pare gingerroot; slice about 1/4 inch thick. In a 5 to 8 quart pot generously cover ginger with cold water; bring to a boil; boil gently for 15 minutes; drain in a strainer. Return ginger to pot, and generously cover with fresh cold water; boil until gingerroot is tender-crisp enough to be pierced with a fork --- about 45 minutes; drain in a strainer. Again return to pot and generously cover with fresh cold water; let stand 15 minutes; thoroughly drain in a strainer. Place in a processor, pulse until it is the size of rice grains, do not puree. This can be done by chopping with a knife. Turn 2 1/2 cups of the finely chopped ginger into the clean dry saucepan; add 1 cup cold water, the lemon juice and fruit pectin. Over high heat, stir until mixture comes to a full boil. Stirring constantly, immediately add all the sugar and bring to a full rolling boil; stirring constantly, boil hard for 1 minute. Off heat, with a metal spoon, skim off the foam. Quickly ladle into clean hot, wide mouth 8 -ounce preserving jars, filling to within 1/4 inch of the top. With a clean cloth wipe tops and threads of jars. Adjust covers ( caps and screwbands). Process in a boiling-water bath for 5 minutes. Cool on a wire rack. Store in a cool dry place. Makes 6 to 7 eight ounce jars. Andy's note: I finely chop the ginger rather than use the food processor - I love the tiny chunks of ginger. - - - - - - - - - - - - - - - - - - - I wish I had the confidence to work without a recipe. But at this point, I have only a years experience under my belt. With time, I hope to be able to run on instinct.

Thank you for the welcome. My local book store does not have the book I wanted, in fact has only one book on preserving/making jam, so i think I will have to head up to Chapters and see if I can find anything. This A Passion for Preserves sounds fascinating as well.. I have some new fruit to play with, red currants and some gorgeous fat gooseberries. That'll be my Tuesday project. Someone asked earlier what people do with all the jam they make. I use a lot in cooking, plus I am the only person in my circle of friends and family that does this, so I have lots of victims. In fact, I can't keep up with the demand for Ginger Marmalade!

I am new here, but this thread is what inspired me to join. I am currently obsessed with canning, making jams etc.. And now, thanks to you, I think I have to buy Mes Confitures Looking forward to hearing more about everyone's preserving adventures.