Pam R

I suggest reading the Canadian Food Inspection Agency's website, specifically the food imports page. There might be no restrictions on chocolate, but it doesn't hurt to check the regulations beforehand.

An answer to a question sent to his website was answered by his "Enquiries Team" yesterday. There are no plans for another season at the moment (so it's just the 2), but they aren't ruling it out completely.

I was kind of wondering. Thanks, Rona.

When I make large apple apple strudel with phyllo (instead of stretch dough) I overlap the sheets to make it almost double the size. Sometimes I make it even longer and make the strudel into a circle. Just alternate adding the sheets to the left side, then the right side, left, right, overlapping by an inch or 2.

I find them to be consistent too -- but not in the same way. I find the staff consistently rude (not unfriendly, I mean really rude) and the food consistently cold. I was talking with a friend and she reminded me that Kum Koon was the place we went this summer, and it wasn't a good experience.

Good question. Are they? I don't have any experience with the butter blends, but I bake some pretty great things with good quality margarine due to dietary restrictions. Don't assume that the quality will go down in everything if you switch. Sure, certain things like buttercream need butter. But many baked items will be just fine.

I generally start the garlic going in the robot coupe, add a little oil to get it nice and smooth, then add the basil and pine nuts, season, more oil, etc. Cheese at the end. I've never had a problem with it splitting. I'm of the 'why clean more than one thing when one thing will get it done' school.

When we had a deli and were bringing smoked meat in from Montreal, we found that the best way to warm individual, sliced servings was in a cambro container on a drain shelf with some water in the bottom of the container and a lid on. Or another, similar contraption would work. Steamed to order.

I know Elite has a s/f honey on their list. It must be available somewhere, no?

Why?

I think it's certainly worth attempting. Brisket and short rib meat have similar qualities, both being tougher cuts that benefit from long slow cooking.

I just read the instructions a little closer, and I take that back. It has you process the matzo meal with the nuts, so it's basically going to turn the meal into cake meal. I'd try it with flour, but maybe start the nuts processing before adding it. And I'd bump the flour up by about 2 Tbsp.

If the recipe calls for matzo cake meal, I would say give it a shot, substituting flour for the cake meal -- adding extra flour. Cake/matzo meal absorbs more liquid than flour. But since it specifies matzo meal, not cake, I don't think the flour would work. Graham cracker or breadcrumbs wouldn't make a good sub either. If you wanted to, you could probably bake some 'matzah' and pulse it in a food processor. Only ingredients in matzah are flour and water.

Yes. I can only think of one dim sum visit for me this summer, and it wasn't great. I can't even remember where we went. I think that I OD'ed on dim sum a couple of years ago and it's not usually first choice for a Sunday brunch like it used to be. But it might be time to try Victoria again. Depending on your review.

My mom cooks shoulders from frozen occasionally (first post in that topic) -- usually for TV dinners we make for seniors (mostly). And she cooks them until just the underside of well. They stay nice and moist. We don't heavily salt, but our meat is kosher, so it's already been salted.

I think you should make some early this year and share with us. My grandmother used to make it, but her recipes were never written down (shame on us) and my mother never made it. I need help.

Less than a month to go. Anybody know how to make some good teiglach? I haven't had much success.

That's a shame. It used to be the best place for brunch, but I don't think it's as good as it was. Have you ever been to Tavern for their Sunday brunch? I've had a few good ones there . . though, of course, that will probably be changing now with the management switch.

How about Icelandic Vikings? I remember Carlos Rota's Great Canadian Food Show did a show in Gimli, home to a large Icelandic community. According to foodtv.ca, they made rulla pylsa and mysoustur on the show, but no information about what they are. Maybe a search will come up with some recipes. I still say you can get away with lutefisk, or some nice smoked fish instead.\ eta : found a recipe for rullapylsa here.

Lutefisk and lefse. The last (ok, only) time I was at the Norsk Hostfest, they were both plentiful. Smoked salmon.

How early will you be eating them? You can cut them in half and dry them in the oven until very, very dry. Then fill with really stiff cream and refrigerate until ready to eat, you know, for breakfast. Any later than that, just fill in the morning.

Marcia, that looks like a really nice light summery version. Do the flavours 'meld' as it sits? I like the idea of grilling or smoking (lightly) the vegetables. The vegetables used would all seem to benefit from some of that charred flavour.

From Busboy: Congratulations, Heather. Good luck in the pickle business!

I marinate beef for the grilling (BBQ) with sugar all the time (soy, ginger, garlic, green onion, sesame oil and lots of brown sugar), and have used hoisin without any burning problems. It just gets nice and caramelized.

What about asking a kosher butcher? They have to be using it (or something similar) for their kashering.