Pam R

Poultry in Canada is controlled by the poultry marketing boards. They control the supply and essentially set the prices for domestic consumption. (Just be thankful you don't have to buy kosher poultry.)

Pebble Beach Food & Wine Event March 27-30, 2008 Ticket prices range from $165 for a single event pass to $12,400, based on double occupancy, for a three-night stay with the VIP ticket package, which provides access to all events and exclusive after-hour parties with the chefs and winemakers. To purchase tickets to Pebble Beach Food & Wine, or for more information on ticket packages, visit www.pebblebeachfoodandwine.com or call 1-866-907-FOOD (3663).

We're looking for Wine events to post in the eGullet Forums Calendar. Click here to view this month's calendar, or click the "Calendar" link at the top of any eG Forums page. You may click on any entry in the eG Forums Calendar for detailed information on each individual event listed in the Calendar. We are looking for: *Charity events based on wine *Professional conferences *Unique Classes and Seminars Let's fill up the Calendar with your favorite special events. If you have an event to suggest, please contact a Wine host by PM or email. Please include the following information to enable us to make the listing on the calendar. 1. Title of the Event (limited to 40 characters) 2. Starting Date 3. Last Day (if a more than one day event) 4. URL(s) if applicable. 5. Price of admission (if any) 6. Open to the public (or restrictions)? 7. Summary description of the event Thanks!

I've been spending all of my time in the kitchen working on non-soup recipes lately, but the cold weather has hit and I was in the mood. Homemade chicken broth, with a little soy, chicken, vegetables, rice. Simple, and it hit the spot.

My chicken rolls that I forgot to post . . I made them in the slow cooker - excellent. Put them together in the morning, set the timer for 8 hours and they were on 'warm' when I got home. Similar to the last batch, but chicken instead of beef, napa instead of . . er. . regular green cabbage, and sliced button mushrooms instead of shortribs. As I said in an earlier post, these were lighter than the last batch. Very good. Sad photos, but tasty rolls.

You didn't know because it isn't true. Dominion is part of A&P, along with Food Basics and Ultramart. d. ← I remember when we used to have Dominion stores in Winnipeg, and I assumed they were a different company. But according to the website, the Dominions in Atlantic Canada are part of the company. This Wiki entry also lists it as part of the company:

Hey Randi -- do you by any chance have MasterCook (recipe software). I use it for typing up my own recipes, but I just noticed this morning that one of the cookbooks already in the system is "Food for Fifty". I'm not sure if it's the same one that you already have in book form, but there's 607 recipes. (I think I picked up the latest version for about $20.The program also lets you rescale all of the other recipes in the other cookbooks - there's over 1000 recipes in there.) As for your desire to make lasagna and salad for a meal. Is there any chance that you could do some sort of baked pasta as a side dish? Maybe a chicken breast with a side of baked ziti or something? This way they're still getting their meat and side, and you can run the pasta by them and get a real response. If they like it, next time you do lasagna. Just a thought . .

I forgot about the puff. And their filo/phyllo dough (along with Sobey's Our Compliments brand) is some of the best stuff I've used.

Loblaws, Superstore, No Frills, Extra Foods, Fortinos, The Real Canadian Wholesale Club and Dominion (who knew?) are all part of the company (Extra Foods in Manitoba is like No Frills in Ontario, so there may be other names in other provinces.) They do have some really good PC products. A couple of my favourites are a sparkling Orange or Lemon drink (like Orangina), and they make some damn good cookies.

The 48 hour exemption was definitely changed to $400 this year. I do 4-6 corss-border shopping trips every year, and have done 2 since the change -- but the brochures at the border had $200 crossed out and $400 written in by hand the last time I picked one up. I guess they have to use up the paperwork before they can get more. Marlene - thanks, I'll check the machine/box when I get home.

I went to North Dakota last month and bought a Pro 600. It was $300 at Kohl's (I couldn't find it for less than $650 here). If you stay in the US for 48 hours, you're allowed to bring back $400 CND in goods, no tax, no duty. Grocery items are usually duty free/tax free, but you're only allowed limited amounts of dairy, meat, eggs, and I'm sure there are more things on the limited list. You can pick up a booklet on the Canadian side that tells you all the restrictions. On top of the mixer and other items, I brought several hundred dollars worth of grocery items and paid no tax or duty. My mixer has a North American warranty -- so I assume (though I'm sure I might be wrong on this) it's the same one that I would buy in Canada. I would have liked to buy it in Canada, but at $300-400 savings, that MORE than paid for the hotel room and a bunch of other things when I was down there for the weekend.

Thanks for posting Joe. I've been meaning to get back to this bread for a while now, but haven't. The 48 hour rise is intriguing . . I'm assuming it helps to develop more flavour?

I made a batch of chicken ones last week. I liked them a lot -- they were lighter than the beef ones (obviously?). I'll try to get the pictures up tonight.

I go with freezing after cooking as well.

I'd guess that very few people whip out a scale when they're cooking. Yes, it annoys me that a publisher says 'nobody has a scale', but the fact is that many people don't. Or if they do, they're not using them. Unless you're baking, where precision is important (or is it?), I'd guess a lot of people are happy with '2 small potatoes' or '1 cup of diced onion'. That's why I like the idea of giving options. Have the recipe set up so that it gives weights, volumes and '2 cloves'. Or, have a chart somewhere in the book that lists what the average size of a small, medium, large potato weighs. jsmeeker - I think you're right. I don't see how a recipe can be everything to everyone. But as I'm writing my recipes, I want to make it so that it appeals to as many people as possible.

Flying saucers!! When you get to a camping site and have to set up after dark, a flying saucer cooked over a lantern is a wonderful thing (or over the campfire). I think my parents sold our similar contraption when they sold the cottage and I haven't seen one since. Lovely.

I realize that I forgot to tell you that these sounded really good. What happens to the texture of the pine nuts as they're cooking? Was the rice cooked or raw? Why aren't there any pictures?

This is always an interesting topic, and I've been thinking about it a lot as I work on a cookbook. As it's been pointed out, how a recipe is written, is not often the writer's choice. When I sent in the manuscript for my first book, I was told I had to replace all my weight measurements. Everything had to be by volume or by the piece (ie: 2 potatoes). The standard line is that homecooks do not have scales. Then, because I was working with an American and a Canadian publisher, everything had to be in metric and Imperial. With all of that, you might end up with a line that looks like: It can be confusing for some readers. Though I'd rather have too much info than not enough. It also may not fit into the 'look' that the publisher uses for all their books. I'm not sure how it works with more experienced writers. As somebody who was working on my first book, I was only willing to fight so much. In the end we compromised and there's a little chart with some basic weights (1 small carrot = x oz., 1 med carrot = xx oz., etc.).

I ordered a few books last week, and the first arrived today. 'Cooking with the Kosher Butcher's Wife' by Sharon Lurie. I've only had a chance to read and look through some of it so far, but I like what I see. First of all, it's a beautiful book. Lots of colour photos of meat (and all courses - soups, salads, sides, desserts). There's even a section called 'Awesome Offal'. What's not to love? The entire book is meat and parve - and she uses dairy substitutes and the like, which I have no problem with. I'm looking forward to reading the whole thing and trying some recipes. I'll report back later. I haven't gotten to the other books yet, but will report on them when I have a chance to look at them. Anything new out there?

I used long-grain. I was thinking of trying something else, but, well, Baba didn't. I want to do another batch, similar to the last one, but with ground chicken instead of meat. I may try a different rice and I think a nice napa/savoy cabbage. I assemble the rolls by placing a line of filling along the bottom of the cabbage leaf (the part that's closest to me), then roll it up, so that the filling is covered in cabbage, then fold each end in and finish by rolling it the rest of the way up.

I'm afraid you were . They're tv dinners. I think they sell for about $3 at my local Superstore (part of the Loblaws chain). I'd head over to their kitchen equipment area and take a look there. They had some cool, inexpensive sushi sets there this summer -- maybe a bento box will show up some day.

Rob - first of all it's gorgeous. I can't tell from the picture -- did the apples get nice and soft? And did the cinnamon stick flavour the whole thing? No extra sprinkling?

Turkey is great schnitzeled. Very thin, with flavourful crumbs. All it needs is lemon to squeeze on right before eating.

I would use olive oil if it were appropriate for the dish, but if you need it to taste like butter, that wouldn't work. And some margarines are about as good for you as vegetable oil, or even contain olive oil. ← I use olive oil where possible, but there are times where you'd rather use butter, but can't. If you keep kosher and you're having a meat meal, that means you need something else for the mashed potatoes, baked potatoes (should we get into soy sour cream?), cookies, cakes, icings, etc. I swear by Earth Balance. I use the sticks for baking and the tubs for other stuff. I also sell a lot of it.

I saw Honeycrisps for the first time yesterday, at a local grocery store (Sobey's for the Canadians). The stickers on them said they were from BC. I bought a few, to see what the fuss was or was not about. Had one last night - it was ok, but nothing special. Reminded me of a Mac or Spartan. This morning I had another. It was delicious. Crisp and just sweet enough and just tangy enough.