Pam R

*sigh* My kebab making turned into a comedy of errors. I had planned on making them for Shabbat dinner on Friday, but that didn't happen. Then I thought last night - but no. So finally tonight. I had no official plans - I didn't have to work - all set. I mixed up two batches. One beef with (I think - though I can't be certain) salt, pepper, garlic, some chunks of bread, kosher salt, black pepper, cumin, coriander, sumac and a pinch of clove. No egg. Second one was lamb and ended up with some lemon zest & juice, parsley, kosher salt, black pepper, oregano, garlic and some chunks of bread - and some fresh mint. I tried to find metal skewers. No go. I soaked some bamboo ones for about 3 hours and used two per skewer: (sheesh. that's blurry. sorry) Once they were formed - and they formed easily - I stuck them in the freezer for about an hour. When I was ready, I went out to start the gas BBQ ... umm. Should have checked the tank before I planned the meal. There was enough fuel to last about 5 minutes, so I slammed the kebabs on the grill, hoping they would pick up a little flavour. Meanwhile, I set the oven to broil . When the fuel went pffffft, I grabbed the kebabs and onto a baking sheet, under the broiler. Ended up with these: They look a little anemic - but I didn't want to overcook them! At this point they were just cooked and perfectly juicy - so not bad considering. Dinner: Some warm pita, one of each skewer, a simple tomato/onion salad and some Mejadara (from a packet! ). I also slapped a little tehini on some of the pita.

A good rule of thumb is that when a school has the word 'college' in the title it often, though not always, will also have the word 'technical' or 'community' along with it. Thanks for a wonderful blog ladies! Always nice to see what people are doing and eating in other parts of your own country.

We're looking for Pastry and Baking 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 food *Large cook-offs *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 Pastry & Baking 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!

You're in a tough position. I understand your situation from both the employee and employer perspective. You may have referred to the paycheck as 'cheesy' but you need to realize that it is their business. They are in it to make money. The cost of ingredients and employee wages is significant. Has anybody looked at raising the prices to cover wages? In our business we've always maintained the highest quality at significant cost - we have an outstanding reputation for quality, but profitability has always been an issue. Unless you're doing a huge volume (unlikely in a small town) something has to give. It's commendable that you don't want to be associated with low-quality products - but it's not your business. About your recipes - I'd hesitate before pulling them from the recipe book. As others have stated, it seems unlikely that they'll be able to pull them off without you. As Patrick mentioned, a list of ingredients is not copyright-able, nor is it what makes a recipe. All pulling the recipes will do is burn bridges and the joy that you may get from doing it won't last long. Other than the recipe issue - are you leaving on good terms with your bosses? Have you thought about asking them if you could continue to 'rent' the kitchen during their down-times? If there is any chance of this, don't spoil it by pulling your recipes in the heat of the moment.

Thanks Abra! My local grocery store actually had a hook that said "metal skewers" marked on it last time I wanted them. The hook was empty though. I was going to swing by yesterday and see if they had them - but yesterday did not go as planned! Which means today I will try again to get some - I may even have to go to my favorite kitchen store dangit! It also means I didn't get my kebabs done last night - so I will try again tonight - but it's pouring outside - so it'll have to stop doing that. Michelle, I like thyme. I don't think anybody else around here does though. I like the baharat idea ... this is going to be an adventure today! We'll see what I come up with, if the lightening stops!

That's the silliest thing I've seen in a long time. Are the pizzas good enough to overcome their names?

OK. I have 1 lb. of ground lamb and 1 lb. of ground beef waiting to be seasoned. Any suggestions? I was thinking of trying sumac... and what? I'd like to do something different with each. I still don't own any metal skewers, but I'll make a stop on my way home to see if the store got any more in. And hopefully the rain will stop long enough to grill tonight.

Thanks for sharing the pictures with us. And if I get to Portland I'll take you up on the offer .

Geez... that exact bag of pecans goes for about $17.95 here! That is a damn good bargain. Carrot cake looks great. Baby Duck is a fizzy, pink, inexpensive wine that a lot of Canadians grew up on. There's actually a funny CBC archive clip about it (funny to me that is): clicky - haven't seen or had any in years.

There are also limits on eggs, dairy, poultry and I'm sure more. I went down for the day once and spent over $4 per liter for whipping cream, and then had to pay about the same for each litre in duty. For most other grocery items there is no duty. I always exceed my limits, but since it's usually grocery items I rarely pay duty. Always declare. How long will you be in AA for? Think of all the stuff you can bring home!

Ontario isn't alone in their handling of alcohol. I think all provinces (except Alberta) have a version of the LCBO. Here it's the MLCC (Manitoba Liquor Control Commission). And I think it's pretty common for Canadians to stock up at the Duty Free on their way home. Since you can buy things in the US for less than you can at home, where they are made, why wouldn't you buy it across the border?

How funny. I just saw these the other day. I didn't really look at them and assumed it was just another way to sell romaine. Now I'll have to give them a try. I make a lettuce-wrapped chicken/rice noodle thingy - and I usually use iceberg (only thing I like to use iceberg for) but getting the leaves off without tearing can be a problem. I'll pick some up at Superstore this week. I realize Hansen's sign says 'Independent', but that's a President's Choice product. Is it part of the Real Canadian Superstore (Loblaws) stores?

I like Bruegger's .. bring them back from Minneapolis when I go. And they freeze well - so you can bring back more and have them more often! In my opinion (give that the weight you think it deserves) the only donuts that are good at Timmy's are the donut holes. We discussed this somewhere else - the regular donuts aren't great. I like to get an iced cap made with chocolate milk. But I never have cash on me, so I rarely go there. Are they cash only where you are or is that only in the 'Peg?

Fantastic - a Canadian Tag Team (with bonus cross-border trips). Randi - it's always nice to see you blogging. I'm going to try to keep up this week. We're having the hottest summer I can remember in years ... when it's so hot, do you cook less? Pookie - I hope we get to see more of London through your pictures. My father went to Western and it's nice to see his old stomping grounds. About the Maple Leaf Products book in your picture - I'm intrigued. Is it 101 way to use bacon?

Hey folks - For now, I'm letting all posts stand. Of course we are not limited to positive reviews here - at the same time, I hope that we can give criticism positively. Please keep things civil. Thanks, Pam

You can freeze cream that's been whipped (though I would freeze it on a cake, and not in a bowl expecting to use it later). You cannot freeze cream that hasn't been whipped.

Did you roll it warm or wait until it cooled? I don't use genoise for jelly roll, but when I make them, I roll the cake on a towel (dusted) while warm. Let cool, unroll, fill, re-roll.

OK. I want to work on some Middle-Eastern inspired kebabs. But I've noticed almost all recipes either use yogurt in the marinade or are served with a yogurt sauce. While tasty, and something I'd eat at a restaurant, it's no-go in my kosher kitchen. I remember enjoying shishlik in Jerusalem, but for the life of me can't remember what was served with it. I'm looking for alternatives to serve with it. Any suggestions? Something with Tehini? Or do I just need to make the meat itself tasty enough that it doesn't need a sauce?

Of course! Different takes and opinions always helpful. But I do prefer not leaving one end open . Sorry - I'm not in the PNW at all. I'm in the middle of the continent - and it's generally pretty dry here. There's no doubt that making the dough in different places will require some tweaking of liquid/dry contents. Did I neglect to mention this? My apologies. (by the way, I use Robin Hood AP flour) Keep on stretching! They look great. Rugelach ... one day. Maybe we can perfect them together.

Wow. What a project! Please do add your final results to RecipeGullet. And let me ask you this - once you've finally perfected the recipe, do you think you may be sick of orange muffins for a while?

You'll only get a significant amount of fat out of a soup if you put a significant amount of fat into the pot. That means lots of skin and pieces with lots of fat. Don't be ashamed, btw. The best part about rendering shmaltz from skin and fat in the second method, is getting to snack on the pieces of chicken cracklin' after!

I'm not Lorna, but if you make chicken soup, never trim the fat off the chicken and throw in lots of wings. Not only will it make a good soup, it should produce some good shmaltz. Strain the liquid and chill. All the fat will rise to the top and you can take it off in chunks. OR, save up all your chicken skins and scraps from trimming and freeze until you have a good bag full. Thaw and place in an oven-safe dish. Put it in an oven at about 350 and let it cook until all of the fat has rendered out and you have chicken cracklins (greiven) (you can do this in a pot or frying pan on the stove as well). Strain the solids from the liquid fat. You can cook this with onions as well - if you want onion flavoured schmaltz.

Save it! It will stay in the fridge for a while, but freeze it ... well, it'll last as long as it takes you to use it up (which shouldn't be too long)

Nobody told me it was satay night! They look great (all of 'em)!

No - but I have wondered why he buys them some kitchen gadget that gets used right out of the box or bag without washing it first. I have learned a lot from people like Sarah and Jacques - and I think it's wonderful that teaching is a large part of their shows. But, they aren't on FTV (any longer). I think FTV is more interested in the entertainment aspect than the teaching aspect. If the hosts are able to throw in some technique lessons, great - but I don't think it's required of them. PBS seems to do this sort of thing better - perhaps they have more time to teach, not having to fit in commercials.