choux
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Posts posted by choux
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Vanilla Food Company in Ontario has some Valrhona, and does break down 3kg bags into smaller quantities. They do stop shipping chocolate in warm weather, which is probably soon.
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Are the recipes in weights?
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To pick up from another thread... Nuts especially pecans are a really good price. Usually between $12-15 for a 1.2 kilo bag for pecans. Hazelnuts only appear before Christmas, and the dried fruit is good too.
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There's also one in Park Royal in the 'Market' area near the grocery store.
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The corn tortillas are really good. They actually smell and taste like corn, rather than the cardboard rounds you get in Canada.
Edited to add: You have to try Fage yougurt. Liberte is good, but Fage is better.
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I just got a notice from Amazon.ca saying mine has shipped.
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I've found pearl sugar at the Gourmet Warehouse.
As far as Penzey's, I'm pretty sure I paid duty, it might have just been GST. (plus Canada Post's service charge) I don't think Penzey's is carried at reatilers as such, but they do have their own stores.
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I don't understand at all how you equate these 2 things together. Could you explain please?
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I made the CI blueberry pie today, using frozen blueberries from Costco. It sliced perfectly, no oozing at all. I have half left and the empty half is perfectly clean. I wonder what the difference was? The pie is totally awesome, Dad and brother were swooning.
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I'm very glad I read this in the morning before heading to the city, changed from the Willingdon Costco to go to the downtown one. Got my Vita-mix today, I've been waiting a couple years to find them at Costco.
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Well it is in Canada and with the exchange that's not that bad...
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My Beaterblade squeaks until it gets 'greased' up with the butter. I've tried adjusting and it didn't seem to make a difference either way. I think the Sideswipe would be a pain to clean batter off all those ridges...
For Canadians, the Beaterblade is available at Golda's Kitchen.
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The Scoop'n'Save has a lot of pans available for rent. It's way out in Langley though.
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I got mine from Amazon.fr back in September and shipping was 10.90 Euros. I'm pretty sure I had to pay GST at the post office, another 8-9 dollars, including the $5 service charge at the PO.
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Cadbury Popping Mini Eggs. 2 days, 2 bags. I love these things.
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I made the "Old Fashioned Roast Pork" from Cook's Country. It was far and away the best roast pork ever. It takes 2 days, but is worth it. The recipe is on the Cook's Country TV website.
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Downtown Costco had 2-packs of large bottles of Real lemon. Don't remember the price, maybe $6-8?
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I did mine with Roger's golden syrup and it crystallized. Still tastes good, but not quite right. Next time I'll use a mix of golden syrup and corn syrup. This stuff is totally addictive.
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If it's just a flat round cake pan I only ever line the bottom with parchment. No butter, no flour. If it's a bit stuck on the sides I use a knife to loosen. I've never had anything stick this way. I can't figure out why there are directions out there to grease the pan and then line it with parchment. Is there sticky parchment out there? It boggles my mind.
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I have a whole liter bottle that I've used 1/2 teaspoon out of. If you need some give me a shout. Fondant is just not my thing.
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I mentioned this a while ago, but I made frames from a couple of $3 Ikea cutting boards. Hubby cut out a 7 1/4 by 9 1/4 space in the middle with a dremel tool cutting disc. The overlap is just so that I have a little safety margin in case they aren't lined up completely straight. The boards are about 1/4 inch thick, so using 2 is the perfect way to make 2 layer fillings.
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Your tip may be clogged with cocoa butter, use hot water to flush the tip and the tube separately and then if they are running clear dry them and see how it goes. Also, the position of the tip relative to the air nozzle takes some adjustment. Have you tried spinning the tip around to different heights? I find when the tip is slightly above the air nozzle it works well. I'll attatch a pic to help.
So the tip and the air nozzle aren't directly aligned, and you can twist it around to find where it works for you. Apparently I last used red!
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I know, each picture is better than the last! My egg whites are waiting in the fridge for a week.
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It has a great step-by-step photo section of the process. It's 32 photos and 11 pages long!
Pierre Hermé's "Macarons"
in Cookbooks & References
Posted
Just got an email saying my copy from amazon.ca has shipped.