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Nyleve Baar

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    Millbrook, Ontario

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  1. They might use some of that for moutarde, but not nearly enough for the mountains of moutarde that they export.
  2. They are not growing the mustard between the grape vines. They are getting it from Canada. 80% of mustard seed used to produce Dijon mustard are grown in Canada.
  3. Nyleve Baar

    Homemade Granola

    Absolutely the best. I've been making this Maple and Olive Oil Granola for a couple of years - easy, delicious. I have to keep a jar filled with it at all times or there is hell to pay. https://food52.com/recipes/15831-nekisia-davis-olive-oil-maple-granola
  4. Several years ago we were in Turkey where freshly squeezed pomegranate juice was available from vendors in Istanbul. It was done in a press exactly like that. Maybe needs a little more straining to eliminate the seeds. But it was delicious!
  5. Wow carp. My parents were Hungarian and we ate a lot of carp at our house. My mother would poach it with carrots, onions, celery, etc. And then serve it cold. The liquid gelled. I could probably eat that again if someone put a gun to my head. (No offense - maybe yours is good.) As for the paprika, I would go for the first one you listed - kulonleges - for everyday cooking (paprikas, gulyas) as it has the typical sweet paprika flavour that you are probably most familiar with. The others will have varying degrees of spiciness, bitterness. I would get a selection, maybe 3, the first one, then ma
  6. After Pepperplate shut down, I imported all my saved recipes to Cookbook App. I need something like this so that I have access to my favourite repeat recipes from anywhere on my phone or iPad. Cookbook works very well, easy to use, pretty intuitive and simple to edit. You can import recipes directly from websites too, which works perfectly about half the time. You just enter the url and everything comes through, even the photo of the dish. Also it's either free or very cheap (I can't remember which, but I know I didn't want to spend a lot of money on a recipe app.) Recommended. htt
  7. Looks like our wood stoves are cousins. Mine is a Elmira Sweetheart - slightly smaller than the Oval. We originally had an antique Findlay Oval, which I loved, for over 20 years. Then our insurance company decided to send out an inspector who told us that we had to remove it or lose our coverage. I was distraught. Fortunately we were able to find the Sweetheart, which is a modern reproduction of the original Findlay model and built to code so that it could be legally installed. What a relief. This stove is the centrepiece of my kitchen, providing heat in the kitchen and a handy cooking surface
  8. I would let bread cool just a bit before slicing. You'll find that when it comes out of the oven the crust is very crisp - so when you try to cut the bread it might squish down too much and mash the bread. Maybe that's what they mean about messing up the crumb. But hey - it's bread! Do what you want with it. Seems to me that the structure sets a little as well, once it's cooled a bit.
  9. The chef thing makes me crazy. I am a food writer and good home cook. And people will almost invariably introduce me as a chef. I argue to the point of embarrassing the person who introduced me and then I have to stop arguing. People just WANT to call any competent cook a chef. You can't stop them. Not sure where this came from but I'm guessing TV.
  10. Ok this has been bothering me. So I’m going to ask. What’s the difference between a grain and a seed?i know that all grains are seeds. Wheat, oats, barley...all of them are seeds. Why are some seeds not considered to be grains? Someone (see above) said that technically quinoa and buckwheat are not grains but they’re seeds. But WHY are they not grains just because they’re seeds?!? Sorry for yelling. I don’t understand.
  11. Is this a blinking red light that shines on the floor? Mine shines the red light on the floor - blinking when interrupted or door open and steady red when running. It only appears when you’ve started a cycle and maybe opened the door. You have to press “start” and then shut the door. The light should remain red but not blinking. if it needs Jet Dry it gives you a mysterious code on the display. I google the code (for example “h1 error code Bosch dishwasher”) and that should tell you what the code means.
  12. Nyleve Baar


    Ok got it. This is Yellowfoot Chanterelle. So yes, safe and edible. Not the classic type of chanterelle one normally sees but still ok.
  13. Canadian here. For the first time in over 40 years we had to cancel our usual Thanksgiving-of-Multitudes. I even had to dis-invite our son as he's a filmmaker and was working on a big shoot with lots of people. We had two other couples over for a very small Thanksgiving dinner that was nice-ish. But not right. Worst part of it is that there were no crowds to eat the day-after-leftovers so I ended up feeding stuffing to the chickens. Which is completely tragic. NEXT YEAR. Dammit.
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