Pam R

Two more images for next week:

If you haven't checked into Pierogi's blog yet, get over there! And here are a couple of teasers for next week:

Er, right.

Not to mention that it's the whitest slate of contestant's I've ever seen, though I imagine that's at least partly self-selection... Lord, I was so focused on the male to female ratio I didn't even notice. That's ridiculous.

Hmmm ... you may be on to something. Last teasers before our blogger starts tomorrow:

Let's see if these help:

The list of competitors is up. Two women, 14 men. Hmm. Any thoughts on Mark McEwan being the head judge?

After a short break we have a new eG Foodblog starting this weekend. Here's the first image our foodblogger provided for us. Any guesses?

It's a good enough reason for me. Now I wish I hadn't already purchased a faucet for my new kitchen. I've never seen a Pavlova recipe that calls for water - what does it do? And is a 'proper' pavlova crisp throughout or chewy in the center?

Lovely kitchen, Leslie. Are the main cook or do you share the honors with Jane? You sink tap is very cool. Is there a practical reason behind it or is it just cool?

I second that request. Your dinner looked beautiful, I'd like to see where you prepared it. And what did you eat today?

Beautiful shots of the market - I'm envious of any place that has good markets (as we don't) and Wellington just hit the top of the list. Does the produce have distinct growing/selling seasons or does the climate mean most things are available year-round?

I always add the skin to the stock pot, but you could use it as a wrapper. There's an old peasant dish that made a stuffing and then stuffed it into the skin from a turkey neck. If you have large pieces of skin you could make up some sort of stuffing, roll it up and pin it closed then cook.

Was the edge of the universe a dead giveaway? lesliec it is!

OK, perhaps that was too vague. Luckily our next blogger has provided us with several more. Here's a few - any guesses?

Thanks for filling in for me last week, Erin -- and for your fantastic foodblog! We have another one starting this weekend, and here's your first clue:

Hmmm, you've given me an idea - white mustard . I believe the tortellini things are "pelmeni". See, this is where I get confused. I think the place I was in today is Polish. When I asked what the dumplings were called, I don't think he said Pel'meni, because they're Russian in origin. Then I mentioned I was out in Brighton Beach and had some dumplings that started with a "V,"; he knew right away that it was Vereniki, another dumpling of Russian origin. Any other name it could be? In my family (and at work) we call the potato/onion ones verenekes and the cottage cheese or meat filled ones kreplach (see my kreplach demo). The verenekes are shaped like perogies and the kreplach have the ends pinched together like a tortellini. Polish on one side, Russian on the other.

In case you missed the first day, johnder, slkinsey and weinoo are blogging this week!

Final three shots from our next 3 foodbloggers: PS: One of the three people blogging next week has been mentioned . .

Kosher salt is courser because it's used to 'kasher' meat -- draw the blood out of raw meat. Courser, larger crystals work better. I use Diamond or David's.

One more from each of them:

No blog this week, so we're going to try to make up for it by having a trio blog for you next week. Here's an image from each of them:

That's one of the things I enjoyed the most this week - we're in the middle of a cold, snowy winter here. -20C and colder this weekend; pot roasts and soups on the menu. Thanks for transporting us all to sunny Oz for the week and sharing the markets and your fabulous cooking!

Amazing assortment - not something we see here, smack in the center of north America. What did you buy?

Is it called Chicken Salt because it's meant for chicken or because it tastes like chicken? Or both? The first (maybe the only) time I saw chicken flavoured chips (crisps) and crackers was in Melbourne.