CanadianBakin'

Also, remember to put only a very thin layer of jam. The flavour is strong enough next to a butter cookie that you don't need much.

I'll 3rd HSG. After going together to try the Hangar steak, my husband thought it was so good he took 3 of his buddies there to try it out and they all thought it was amazing as well!

It feels weird suggesting this, i'm not sure why, but Watkins sells what I think is very good cinnamon. The company has been around for a million years so you never know, it might be the same kind your Grandma used to buy. And it does come in a can.

Thanks for all the help! What Mizducky said is kinda what I thought. That potato/onion bin was just an example. They do come just solid without the screens as well but it's good to know that potatoes should be in the dark. Currently my potatoes and onions are stored in the bags they come in on different steps down my back (inside) stairs. They hold up pretty good. Definitely better than if they are both on the same stair. I just thought it would be nice to have something tidy to store them in. Anyone have any creative ways of storing potatoes, onions and apples that doesn't take a ton of room?

I just stumbled upon this thread and I'm so glad! I thought it was just me. That maybe my kitchen just wasn't clean enough. I'm so thrilled I'm not the only one. Kitchen Queen - thanks for the tip about the FoodSaver. I've been contemplating getting one for freezing bulk meat, etc, but hadn't considered it for my pantry items. It would be paid for with all the stuff thrown out in one infestation. Just last week I had a sealed bag of sliced almonds with moths in it. I don't know if they were in it at the store or were here and ate through the plastic. Such an inconvenience when you're in the middle of a recipe and find now that all the nuts are infested so you can't use an alternative and have to run to the store mid-recipe.

You know those Potato/Onion Storage Bins you can buy at the Farmer's Market, etc. Well, I'm interested in buying one but I was wondering if anyone knows if I bought one with 3 drawers (if I can find one) if it would be ok to store apples in one of the drawers as well? I don't have a large kitchen and storing the apples by the bananas makes them all ripe too fast. I just don't know if they would store well with onions and potatoes or would they have the same effect on the potatoes as they do on bananas?

WOW!! What beautiful and inspiring work!

I was just checking Galloways site for chestnut flour for the last post. They don't have flour but they do have chestnut puree as well as whole canned chestnuts. Might be a bit cheaper than the other sources although you have to go to Richmond to get them. The prices are on their site so you can compare before making the trip.

I'd be tempted to leave the sugar white and only sub 1 or 2 tbsp of molasses in for the corn syrup. You don't want the molasses to totally overwhelm. I think a small amount will help with the colour and the flavour as well as hopefully not affecting the texture too much. I'd also suggest putting your spices through a very fine seive. I've made cinnamon marshmallows and depending on the brand of spices it can be a bit gritty. That said, probably less is more as far as spices go as well. Just make sure you've got the right blend. Let us know how they turn out.

I'm not sure if you need to dust them, but I wanted to make sure you know you don't have to dust them at all. I just make sure the pan, knife and all surfaces are lightly oiled. I roll most of mine in shredded coconut.

Could you please give me a link? I've tried twice but I can't find it. ← Just click on the linked text in Chufi's sig. ← Thanks, I've got it! I didn't realize Chufi had two blogs. I was searching the archives and only the February blog came up.

What about boiling a can of sweetened condensed milk for some mock "Dulce de Leche"? It's delicious between cookies made with nuts. Even better with some bittersweet chocolate drizzled on top.

Could you please give me a link? I've tried twice but I can't find it.

Lorna, your tart looks great and you did a super job of taking the picture!

I gave these a try yesterday and they are very good. I took a bunch to work and they devoured them. I liked that they were chewy without me wondering if they were cooked through, like fudgy ones do. However, they were almost a bit too chewy for me. I think there might be a fine line between chewy and tough. Which leavener should I reduce to get them just slightly less chewy(or tough)?

Chufi, that looks delicious!! I've never heard of Frisian Sugarbread. If you have time, could you please post the recipe?

Thanks for all the sources! I should have mentioned that I live in Mission so Vancouver isn't that handy, although I do make trips in from time to time. Chilliwack will be a bit closer.

Here's the link with pictures. As Lorna said, it's from Pierre Herme's Chocolate Desserts.

lemoncurd made one that looked amazing. I think it is in the pierre herme thread. I'll take a look for it later.

Mango Cheesecake and Spiced Pumpkin Cheesecake, both from epicurious.com are very good. Instead of using fresh mangoes, I just bought pureed mangoes from the ethnic section at the grocery store and they worked a treat.

I have Baking Illustrated and the recipes are the same as on cooksillustrated.com.

Where do I find fresh quince? I see them featured in British magazines but have never seen them fresh here. Any ideas?

It also tastes really good if you use about 70% quick oats and 30% rolled oats. It gives a really nice texture.

I'm pretty sure this has to do with melting it over water that is too hot. Flo Braker suggests 120F as the temperature of your water. I have disregarded this info in the past and ended up with the yellow glop you mention. Not so bad when it's in a truffle but really bad if you are planning to coat petit fours with it.

...and for the bakers among us - Serious Foodie Pastry Course- in March! I guess enough people besides me asked for one. I am going to do my very best to be there. I can hardly wait! edited to say: I've tried twice. I can't get it to link to the course description page. Hopefully you can find it from the link.