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Pam R

eGullet Society staff emeritus
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    Winnipeg, Canada

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  1. No help here, but just another hour from the border and you can probably load up in Grand Forks. Or maybe even at that gas station/duty free store in Pembina? The one on the north side of the road seems to have a larger selection. Seems strange that it's completely unavailable here. though not completely shocking. Have you asked the folks at the MLC?
  2. It's been a while since I've posted - life got in the way and I wasn't at work much for a few months. But we did put together some different samples for the venue, including: assorted macaronchocolate dipped pretzels with toffee and pecanssweet & spicy nutsmarshmallow/cereal bars with dried cranberries, chocolate chunks and pumpkin seedshomemade marshmallows (assorted flavors, most half dipped in chocolate)caramel/nut cornspecialized sugar cookies (Wicked just came through town and we did huge witches hat cookies)From that, he selected the caramel/nut corn, the marshmallow treats and the Witch's Hat cookies (which we will do in other shapes for other events) .. plus the 7" assorted cookies. They keep ordering more, so we may add some of the other items (or other ones) in the future. They seem to be open to other ideas, so if anybody has any, don't hesitate to post 'em. Thanks for the help!
  3. Happy 7-11 day. We are officially the Slurpee capital of the world for the 15th year in a row. It's been a while since I've had one, but it's a beautiful summer day and a free Slurpee to celebrate may be in order.
  4. Why not? As an unknown (ie: don't host a cooking show or own a well-known restaurant), it's getting harder to find a publisher who will take a chance -- or one that will throw their resources at you.
  5. I don't know about Dana, but I think that's a great post. Thanks for sharing it, Janet.
  6. I'm trying to come up with some new 'gourmet' snack ideas for a local theatre, and one of the ideas is hard pretzels dipped in chocolate (and/or various other things). I'm not sure if I can source the pretzels, so I've tried baking them . . .and I'm having problems. They taste great in soft pretzel form, but I can't get them to bake long enough to turn into hard pretzels without them getting way too brown. I'm using an old recipe and haven't worked out the weights yet, but in volume, here it is: 3 cups AP flour 1 tsp. instant dry yeast 1 tsp. salt 1 Tbsp. brown sugar 1 (+) cup warm water Mix everything up, knead and leave to double, about 1 hour. Then I cut and form sticks (about 1/2 inch thick) and let them rise again while I get the water solution ready: 8 cups water 1/2 cup baking soda 2 Tbsp. brown sugar Dip the pretzels in the water solution and leave for 15-20 seconds. Back onto a baking sheet and I've been sprinkling them when salt. The original recipe calls for baking at 375 for about 30-35 minutes. I use commercial convection ovens, so the first batch went into 350 oven and were too brown within 10 minutes. I tried another batch at 325 -- too brown. Today I preheat to 300, put the pretzels in and reduced the temperature to 275. These baked for about 20 minutes before they were too brown and still soft. Tried turning the oven oven off and letting them stay in while it cooled (like meringues) but they were still too brown. Any suggestions? Might it be the sugar in the water-bath? How do you get crunchy (thick) pretzels that aren't too dark?
  7. Food is not actually allowed in the theatre itself. Food/drink must be consumed in the lobbies during intermissions.
  8. Welcome to the forums, Jennifer02! Do you have any particular food or cooking interests?
  9. Not movie theatre, but live performance theatre. Plays, concerts, opera, symphony plays there and private events (we'll cater a fundraiser for 1000 there next month). The cookies are 7 inches and we use cellophane bags that have a sticky strip across the top - you pull off a strip of plastic and then fold the top over to seal it. We got lucky and one of our suppliers had the bags that fit the cookies perfectly.
  10. Thanks for the suggestions! I should have pointed out that the items are ordered every couple of weeks, so items like cream puffs won't work. But, I love the nuts idea and when I saw pretzel a light went off. I tried baking my first batch of pretzel today -- the oven temperature was WAY off, and they browned way too much before they were able to crisp up, but the flavour was great. I'll try another batch next week because I was thinking of large pretzel sticks, dipped in chocolate/caramel/crushed nuts/candies/etc. Brittle is also a great idea or, I was thinking, barks. I like some of the other suggestions too -- but I'm going to start testing these ones and go on from there. Thanks!
  11. Right now, we bake 7" cookies that are sold at snack stands at a large theater in town. (By snack stand i mean that they sell specialty coffees and wine and a few food items.) The FOH manager has asked us for some other ideas for items he can sell. He has already tried our caramel-nut-corn at a couple of functions we've catered at the theater, and he's interested in that as well. But I'm stumped on other ideas. The items need to have a pretty good shelf life, though there is a freezer in the building that things can be stored in. All ingredients need to be kosher and the items should be somewhat high end. Any ideas? Thanks!
  12. Yeah, does the box say kosher for Passover or NOT kosher for Passover? I just checked a box of Streit's regular matzo that is kosher for Passover and the ingredients are flour and water. And I don't think a north American company would use canola oil in something like regular matzo that is kosher for Passover (it's still considered kitniyot by many in NA).
  13. Dana, if it's something you want to do, do it. These days there are a lot of different options. When I decided to write my first book (over ten years ago, so a lot has changed since then) I started the work on it and when I had about 40 recipes tested and written out, I got a copy of Writer's Market and using it as a guide, put together a submission and then found about 100 publishers through the book that accepted unsolicited submissions and sent them out. There were many rejections, but there were also a few offers to publish and I ended up with both a Canadian publisher and an American publisher buying the US rights. The first run of 10,000 copies sold out and a few years ago a second edition was put out by my publisher. The second book I did had a much narrower focus and wasn't a good fit with my publisher, so I decided to self-publish it. The book-writing was very similar in both books, but self-publishing the second came with a lot more work when it was time to sell the books (I printed over 6000 copies and still have stacks). I was lucky that sellers knew who I was from the first book, so took a chance on the second. As a first time writer, it would be more difficult to get your book into stores. But these days, there are great options. One I'm looking into for my next book is a program Amazon runs. Basically your book goes up on their site as an e-book, but they also print on demand. So if somebody wants to order a hard copy of the book, they order it from Amazon and then it gets printed. There are other companies that are POD, but for my purposes, I think the Amazon program makes the most sense. (https://www.createspace.com/) Lots of options, even if you are an unknown. But if it's something you really want to do, start working on it.
  14. Too late for the seders, but still almost a week to go. This year, for the first time, I did a quinoa pilaf that I really liked. Steamed the quinoa, sauteed a lot of red onion, mushrooms, celery and orange/red peppers with some salt, black pepper and fresh garlic. Tossed it altogether and added heaps of toasted almonds. Delicious. There are all sorts of things you can do with potatoes -- I like reds or baby potatoes and of course, sweet potatoes. And then there are kugels and salads. And roasted vegetables and latkes and gnocchi and . . . lots of ideas.
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