Pam R

Sounds delicious. I love trying to recreate foods that I enjoy that others have prepared. What's for dinner?

What is this spicy pumpkin butter you speak of?

OK, here are a few more images. The blog starts tomorrow - will anybody guess before it begins?

What is this particular flavour? Vanilla or something more exotic? I admit I've had no interest in immersion circulators but you seem to use them often. Is it a daily-use piece of equipment for you? What's on for dinner tonight?

Our next blogger starts next week. Here are a few shots from him/her. They were generous enough that I'll add a few more images if nobody guesses this one . . .

Please do.

Home made? Do you eat out much or do you cook most meals?

Are you planning a remodel? And will we get a fridge shot?

Sheesh. And I thought this one would be much tougher.

I've thoroughly enjoyed this week. Thanks for condensing so much into your week, your cooking and photography were wonderful -- but, if you do another week at some point, I'd love to see what your mother does for for a family meal.

OK - I think this one will be a little harder to figure out. Next week we'll see: And:

Is a Bakewell the same as a Frangipane? Seems like the filling is the same but the Frangipane may take liberties replace the jam with fruit or use both.

I like them too. The closest TJ's is about 8 hours from here, but when there, a container is always picked up for the trip home.

Grace, thanks for sharing your week with us!

Grace, did you have the Cornish last night or is that tonight? How did you decide to cook them?

I use small notebooks for recipe writing. The type that you can easily pull pages out of. I always start with a list of ingredients. No quantities. Flavours that I think will work well together. Either flavour combinations I've had before or just flavours that make sense in my head. I'm in the middle of writing a slew of soup recipes. I've already written a cookbook made up entirely of soups -- so I have a basic template that I work with. But basically, I take the ingredients and weigh/measure what I will start using. Always make sure to leave big spaces for additions or changes. Then I start to write out the basic steps, using my own shorthand and leaving spaces for qualifiers and cooking times. As I cook, I constantly make changes and write everything down as I do. Sometimes it's a little hard to make out my own chicken-scratches. Some recipes, things that I make all the time but never write down, may only need one official test batch. Some things need only a couple of tests because you can adjust as you cook (soups, sauce, salads, etc.) Recipes that get put together and baked or roasted or slow cooked can take many more tests because the adjustments might have to come at the beginning of the process. Leftovers? Recipes always get handed around to family members for critique. My family members (all in the food business) can be brutal. For most recipes, I like to freeze some of the batch -- that's part of the recipe! Good to note if it thaws ok - any special instructions for freezing or thawing.

That would be me. Was the panda a dead give-away?

Are leftovers a typical breakfast for you? I love to find something in the fridge that'll work well for breakfast -- and this looks great.

Does he do any of the cooking? I mean your guy, not your dog. Slaw sounds great. Please tell us about the fish. I'm always looking for new ideas for fish.

You're welcome! Please let us know if you find anything.

OK. I get this sort of thing from a supplier in Montreal, but I'm sure somebody is bringing some of these items into the US. Most of these products are made in countries like Thailand, then they go to Israel and then on to Canada and the US. The list I have lists Chili Sauce and Sweet Chili Sauce under "Oriental Food" brand -- I'm not sure if that's actually the brand, but I have one bottle of "Healthy Boy Brand" chilli sauce that has "Imported by: Oriental Food Importers LTD" on the back -- in Tel Aviv. Look into Taste Of Asia too - my supplier doesn't list chili sauce from that company, but they do have coconut milk, nori, curry pastes, etc. listed. They may have more products that aren't carried by this company. Finally, listed as both Willi Food and Thai Dee. Willi is another Israeli importer, so some things are sold under their brand, some aren't. I just found their website. I downloaded their catalogue and sweet chilli sauce is listed (in the pages 11-20 section, in what looks like a gallon), but no regular chilli sauce (btw, all of the lists spell it chilli). There is an email address on the page so you can contact them and see if they have it and if anybody is importing it. But, I have a suggestion. If you're in the NY area, go to KosherFest next week. Somebody might have it, but if not, I wouldn't be surprised if they could point you in the right direction.

Great advice/info about the glass. I'm actually concerned (a little bit) about it being so reflective. Might make it difficult to take pictures. But I'm still interested and am waiting for a quote on it. If not sheets, I'll probably go with glass tiles.

Or check with your mashgiach. Sometimes they can be a great resource. Sometimes not so much. Do you need to get this in industrial sizes or is retail packaging OK/cost efficient? I can check my supplier's lists tomorrow, but I think everything is retail.

Thanks to Steven/Fat Guy for kicking off the new season of eG Foodblogs. We'll be having a short break before the next one begins, but keep watching this forum for some more great eG Foodbloggers. And as Steven said earlier, if you'd like to participate please get in touch!

Thanks, folks. I like the look - I wonder why the glass is painted vs. the wall. Any ideas?