Pam R

I don't know where you live, but search for a government product development program. I was researching this last summer and don't have the information handy, but I know there is funding available for small business -- and I believe I was quoted around $100 per product for testing. eta: my post about some of my findings re: recipe testing/labelling

Nice try Rob, but I've had the book for months (and I got it from amazon.ca). Having said that, from your initial post, I didn't think you were necessarily limiting it to books that are published in 2008, but those you are interested in reading in 2008. Both of these are appealing. I hope somebody posts a report this year.

Smithy -- mine is Archer Farms. I haven't seen it around here, but spotted it on a shopping trip at a Target on your side of the border.

Ha! It does look like a knife, but it's just a reflection from the light above. I made another pot on Sunday - still one of the best things to make on a cold winter day.

Loving the blog. Unlike many of the other posters, I love to see all the snow ONLY because it shows me that other places have as much as we do! I'm sorry if I missed it, and haven't had a chance to really look through your website (which I will do, as I'm one of those sort-of freelance food writers), but have you contributed to a cookbook? Do you use it for anything else? I just spotted and picked up my first jar at Target and haven't done anything with it other than place a few crystals on my tongue to see if it really did taste smoky (it does!!).

Lior, what a story! Thanks for sharing the good and the bad. The final chocolates and packaging look wonderful -- what does the sheet say? Does it describe the chocolates in the box?

Society member Stephanie Crocker (sugarseattle) and her new bakery, Crocker's Sugar Bakery and Cafe just got a great plug in the Seattle Post-Intelligencer. Check out the link above for the rest of the story -- and a recipe for some of those scones. Congratulations, Stephanie!

Great link - thanks mhjoseph. I'm going to email them to see if they ship to Canada.

What kind of cheeses are you looking for? US companies - Haolam, Miller, Normans US & Canadian - Mehadrin Israeli - Tara, Tnuva, Strauss, Gad, Sabra (feta) There are many more, but availability can be an issue (it is here). I have also heard from an Orthodox rabbi that most cheese in Wisconsin is kosher, even if it's not supervised -- but that opinion will vary from rabbi to rabbi.

Thanks Lior. Since posting I've ordered a case of fish gelatin. I'm still interested in getting some of the beef gelatin though, so if you do know the size/weight, that would be great!

lcdm: how was it wrapped? If it's gas-flushed and or/cryovaked it would have a longer shelf-life than one cooked in a home.

Can you tell us what made it so strange?

I think a jug of pancake mix could be awesome if you're camping. . .

Yeah, I think it's been hanging around too long. My re-heating suggestion is for a turkey that's been cooked a day or 2 in advance. A week in the fridge is a long time. If it was frozen, that would be a different story.

Pille, is that quinoa on the side?

Let's say there was no safety issue - it was cooked yesterday and you wanted to serve it tomorrow - this is what I would do: Carve the bird. Slice it up and place the slices in a pan, covered with either the natural juices or some turkey of chicken stock if there are no juices. Cover with foil, and warm in a 300-325 oven until hot. Keeps it nice and moist.

I saw a blurb on FTV Canada about a new season starting this week. That doesn't mean it really will . . . but, I saw about 3 minutes of a show last night and he was roasting duck and squash in the outdoor oven, dressed in flannel. In Canada we've already seen the summery shows, so maybe we're on to fall? (Or else I missed this episode when it first aired, which is completely possible.)

I've never worked with gelatin, because I've never been able to find a source of kosher gelatin. I now have a source, but when I was asked what mesh size and bloom strength I wanted, I was stumped. Any advice? I want to use (and sell) it for marshmallows, mousses . . . And I only want to order one type. Thanks.

As reported in yesterday`s Winnipeg Free Press, Makoto Ono, the winner of the Gold Metal Plates competition in 2007, has left Gluttons and is off to open a 360-seat luxury Japanese restaurant in Beijing. (Click) According to the article, he left Gluttons in October. Was there any chance of keeping him here once he was discovered outside of Winnipeg? Is there anybody to take his place?

Thanks, but I'm going to order some from the processor. Once I figure out exactly what it is I need to order. Can somebody tell me . . the right mesh size and bloom strength?

I was hoping you'd say no, you used agar agar or something. I think I have a line on kosher gelatin - not easy to find here. But I have to order lbs. of it to get it. They look delicious.

Lior, sorry if I missed it, but did you use regular gelatin?

We make them and freeze them at work (and at home) all the time. Boil, drain and toss with just a smidge of oil. Single layer on parchment lined baking sheet. Thaw in boiling water (or not) then fry with butter. Meat filled ones are for chicken soup and don't get fried.

These are a version of a successful buttermilk pancake, though they will vary. 1 cup flour 2 Tbsp. sugar 1/4 tsp. kosher salt 1 tsp. baking powder 1/2 tsp. baking soda 1 large egg 1 1/2 cups buttermilk 2 Tbsp. butter -- melted 1/2 tsp. vanilla In a large mixing bowl, combine all the dry ingredients. In a smaller bowl, whisk together all the wet ingredients. Make a well in the center of the flour and pour the liquid in. Use a whisk or fork to combine, mixing until it just comes together. If there are a few small lumps, it's okay. Place a large, non-stick frying pan over medium-low to medium heat. Spray with vegetable spray and then pour in as much batter as you like. If you use a heaping 1/3 C., it will produce approximately 8 large pancakes. Making silver-dollar size pancakes will make many, many. Cook the pancake until the edges start to brown and there are lots of bubbles on the surface (1-2 minutes). Use a spatula to flip it over and cook until the second side is golden brown. Serve right away or keep in a warm oven until they're all cooked. Serve with butter and maple syrup.

Yes, you can. Just make sure you cut off any bruised areas when peeling - they will change colour overnight. If you're really concerned, you can cover them with water, but it's not necessary.