Pam R

Am I the only one who bakes them for 2 hours at 200?

I'm also trying to figure out where to go for dinner this weekend - the Gates on Roblin just got highly recommended.

I never add additional salt to my chicken stock - but I use salted chickens (kosher). So, I say go for it.

Yep - that's Gluttons. I tried to get a reservation this weekend and couldn't. Some ideas (mentioned earlier by Rona): Seven 1/4 (French Bistro) 725 Osborne Street, 777-2525 In Ferno's 312 Des Meurons, 262-7400 I've not tried Sydney's - and heard mixed reviews. Please feel free to test it for us and report back. Sydney's Second Floor, Forks Market, 942-6075 Mise is also on my list of places to try. For winding down in the evenings - how about heading over to Corydon, picking a patio that looks good to you and enjoying the oddly gorgeous early May weather (which is supposed to return to us by Saturday)? Or are you looking for something else?

I had my first chocolate dipped grape at a bat mitzvah last week. It was great. I've never thought of grapes in chocolate before. I like pineapple in chocolate too.

Last year I made my first-ever batch of sausages - and they were chicken. They were fanfreakintastic. I basically followed Doc-G's helpful instructions/recipe here. This post has my final recipe and pictorial. It's time to order more casings . . . thanks for reminding me.

Very sad indeed. (great email) I don't use scissors. I use a box cutter (even on the bags with an easy-tear stitch). I think you need to accept the fact that a sharp blade is the way to go.

Chicken and Apple Sausages A little experimenting resulted in some tasty chicken sausages. 200 g chicken skin and fat 1 kg chicken meat (2 breasts and 6 or 7 thighs) 18 g kosher salt 2-1/2 g black pepper 2 g allspice (I added some more after a taste test - but didn't measure) 2 g onion powder 8 sage leaves (and added another 4 after taste test) 230 g Granny Smith Apple, peeled and diced (2 apples) ( RG1971 )

I never roast or cook the bones. Though you can, of course, but it's not the type of stock I'm going for. I use raw. There's enough meat in the wings and on the bones for flavour. A mixture of the bones, meat, fat and skin is a good thing.

An alternative is not to buy the meat at all. I've done a side-by-side comparison with whole chickens (and additional bones) and just the bones. Using equal weights of chicken in each pot, the results have been very similar. Check your butcher shop for chicken feet, necks, backs or bones. Get a bunch and then throw in some wings.

New email from Crampton's Market. They have local fiddleheads - and will be open from 11-1 tomorrow if you want to pick some up. (Not officially open for the season yet.) Opening for the season on Wednesday, May 9th. (Mon-Fri 9 AM-9PM, Sat-Sun 9AM-6PM)

I think it was called "The Best" (maybe). I loved it. Miss it. I just saw the email today asking me to fill out this survey. I'll do it soon. I want to keep answering them - see where it goes (hopes are not high, but I can be optimistic, non?)

I use the Toppit frozen herbs all the time. There's a topic about them here. I use them in sauces, soups, pastas, dressings - they're convenient and I don't end of throwing out bunches of fresh herbs that get stuck in the back of my fridge.

or better yet, a copy of 'Eat, Shrink and Be Merry'. I think you have to sign up for that draw separately . . .

Another one today. Questions were on: Glutten for Punishment Eat, Shrink & BE Merry Ramsay’s Kitchen Nightmares Questions: Have I heard of them? Have I watched? Then a brief description of the shows and it asks how likely I am to tune into them. When I select not too likely, it asks why. The only one of the 3 I said I've watched is Ramsay. So it asked me how I like the new season. Then whether I'm familiar with the hosts of the other shows, and more specific questions about them (do I find them entertaining, do I like them, do I think they're credible). The email from FoodTV also tells me that I'll be receiving newsletters soon. Apparently, it'll keep me in the loop on things before the rest of the public, including letting me know about casting calls and free giveaways.

Peeling hard boiled eggs - sometimes there are eggs that just won't peel. I just peeled 12 dozen and 143 peeled were perfect. They all came out of the same case ('old' eggs, so to speak), were cooked in the same pot (one batch) and I used my standard smash against the stainless steel sink technique. One of the suckers would not give up the shell. At least half of the egg went into the garbage with it.

My mother uses a similar technique. She whacks the heck out of one against the edge of her butcher-block baking table. Never warns anybody she's about to do it and scares the heck out of me every time. But, there are easier methods. I don't have one, but there are such things as chocolate chippers, like this one or this one. I believe I've seen Martha use one on the old cooking show . . . looked like it worked really well.

Well done - they're gorgeous. Did they hold up well?

Abra - I was served soft, pureed chickpeas under slow-cooked shortribs a couple of months ago. It was a great combo. Perfect base for the sauce and meat.

Grapefruit - not my favourite flavour, but I know my customers will like it so I'll add it to my next order. I agree with you about the price. I drink so little soda that I'm willing to spend a little more for a really good one. I wonder how the ginger soda is . . .

We seem to be an exception. Though we no longer do wedding cakes, when we did, they were priced by the cake, not per person. 3 layer - rectangle is so much 3 layer - round is so much 4 layer - square is . . . etc. Then that base price would get tweaked depending on what the customer wanted for decoration. Obviously the more intricate or heavily decorated cakes cost more.

I sampled three flavours of GUS today. I generally drink water or iced tea, and rarely go for the carbonated stuff. GUS sodas are dry (lightly sweetened with cane sugar) and refreshing. The flavours I tried today were Meyer Lemon, Pomegranate and Valencia Orange. These are completely new to me - and I'm wondering if they're readily available elsewhere. If you've tried them, what are your favorites? I can order the other flavours, and I'm happy to try them, but I'm pretty happy with the ones I have on hand. Last question for the moment - at almost double the price of a regular soda (Coke, Pepsi, etc.), do you think they're worth the price?

I don't think it's as easy as subbing Splenda for sugar. I think the syrup is there for more than just sweetening baklava. I'm wondering if you could try using some date syrup . . . you'd have to check with your dietitian or doctor, but I know some diabetics can use it. With the right nuts, it could make a really good baklava.

annimal - Brisket. You are spot on. That's the one recipe that nobody in the family will mess with. Ours doesn't have chili sauce, and we use a different brand of onion soup mix - but it's a recipe used by all the relatives.

Just got an email from Crampton's Market - they're set to open during the second week in May. In addition to the produce and bread, they'll be selling Mario's Gelato by the scoop. I'm looking forward to my first visit this summer and I'm hoping they'll have some new things to try.