lexy

I read in a cookbook once that it keeps "virtually forever" (a Deborah Madison one, I think). I have a tub in my fridge that I've had for 6 months (opened), and it still tastes ok to me.

Wasn't it Krusty the Klown grape cough syrup?

sort of sounds like a beer and clamato juice cocktail, which is almost respectable (I have to admit I'm a little grossed out though )

Whoa, that's incredible! (where's the smiley with the dropping jaw?) How do you cut a cake like that, did you have to remove the top pot before cutting? (sorry to dwell on its demise, but I've always wondered)

Is there such a thing as a sweet dessert terrine? (Sort of like jello puddings I suppose). If it's not too sacriligious, a rose petal dessert terrine might be nice.

It is fun - the everyday stuff in my fridge suddenly seems more exotic and interesting now that I'm seeing it in the foodblog

One trick for packing sandwiches is to make the sandwich with frozen bread. It keeps the filling cool, but if you make it in the morning, it's thawed by lunchtime.

You're in farming country, right? You must just be beginning to be able to get local produce. Do you often have to drive to somewhere bigger to stock up on less-common food supplies?

I just wanted to add my congratulations Kevin - I hadn't checked up on this thread in a few months, and I'm really impressed with your dedication, I know that if this had been my resolution, there's no way I would have done such a thorough job or kept it up for more than a few weeks.

← I was thinking the same thing as I read the recipe - gotta love a recipe that instructs you to keep on topping up

I'm pretty sure there's a recipe for a malted milk ball cake in one of Nigella Lawson's books - Feast, I think. I'll check this weekend. Whoops, I see KatieM beat me to this. Let us know how your cake turns out - I love maltesers.

Who would answer "yes" to this!? My favourite "supermarket snooping" was at the Chinese supermarket during Chinese new year. People were buying colossal amounts of food, and it was fun to imagine what sort of feasts they were going home to prepare.

Today's NOW Magazine does a little Cinco de Mayo special, and reviews a couple of Toronto Mexican restaurants. They liked Emporio Latino, and a few others that I can't find online at the moment.

I don't over-order much (I don't have the money to eat out much, let alone over-order - unless someone else is picking up the bill ), but I am an incurable, compulsive over-shopper. Even though I'm cooking for myself only most of the time, I always buy more than I need - a cabbage big enough to feed me every night for a week, peanut butter by the pound, 3 or 4 carrots when I really only need one … it's like some survival mechanism in my brain stem takes over when I'm grocery shopping, and screams, "You've got to fill the burrow with food for when winter comes!"

Wow, fantastic start - this is going to be a great blog! I'm excited about your Mint Julep recipe - I've been wanting to try making them for some time, but they're really just not the kind of thing you want to drink in the middle of a dark Canadian winter. I don't know much about the Derby (or Kentucky for that matter), is it like Ascot in Britain, where all the society ladies try to one-up each other with ridiculous hats and fancy outfits?

Thanks for the recommendation, I've been by the place a bunch of times, and I always think, 'I should check that out … naww, it's probably just going to be disappointing". Now I will definitely stop by.

Is there something special about McCann's oats? I buy my steel-cut oats in bullk from my dry-goods store, and while I can't recall the exact price at the moment, it's certainly not expensive.

Cream cheese and jam sandwiches are a major staple for summer camping trips. Once you run out of perishable sandwich materials, those are pretty much the only ingredients you're left with - tasty though!

I'm pretty sure I've seen tubs of miso in A&Ps. You might have to go to a larger one that has more selection though.

Caramelized bananas with crepes and cream and/or chocolate sauce are very nice. And I'm a sucker for a nice banana split, although I realize it's not exactly classy restaurant fare.

has anyone tried barbequeing pizza? I seem to remember reading somewhere (probably on eG) about someone rigging a barbeque to sort of approximate the effect of a wood oven.

It's an almond cake, so I'm worried it will be a little more crumbly and less springy (and therefore less forgiving) than, say, a basic poundcake. Luckily, although one I'm making to give to a friend, the second is for myself, so if I botch one through experimentation, it's not a big deal.

*mops drool off keyboard* forget studying for finals, I know what I'm doing this weekend!

Perhaps it's small size makes it less intimidating for those of us who are less knife inclined. Just a thought. ← That's probably it - it looks downright cute sitting between the chef's knife and the foot-long bread knife.

Most cakes only need a few minutes before being unmolded. How long do you usually wait? You can cool down the cake pan in an ice bath or under running water for quicker turnover. I do this al the time as I am also of the who- needs- two school.. good luck ← I didn't realize this (can you tell I don't bake cakes much? ), I've always just let them cool to room temperature, assuming bad things would happen if I fooled around with them fresh out of the oven. This pretty well solves the problem - thanks!