Pam R

We do get RR's shows - but we don't get all FTV US shows. Hopefully FTVC will fit it into their schedule so we get a chance to see it. Thanks.

Jason, Any idea if we'll be able to see the show in Canada?

A whisk with a little elbow grease. I add the liquid slowly, making sure I get rid of all the lumps - then let rest. ← This morning a customer told me that she uses an immersion (stick) blender for her batter. I had one of those 'why didn't I think of that?' moments!

They used to get their meat from Levitt's. In fact, looking at their website, it says they have Levitt's hotdogs. But Levitt's went out of business a few years ago - so I'm interested to know where they're getting their meat from too.

And you could check out the Vancouver Island Thread too. Information from last year and this year.

bake flourless chocolate cake in cupcakes - top with frosting.

That's such a great line. You're probably in the midst of it now. It sounds wonderful - I can't wait to see the reports.

My Lime Salad Dressing in RecipeGullet. I didn't include cilantro in the dressing, just tossed whole leaves in the salad - but you could chop some up and add it.

Summers here and .... I'm eating more salads. A bed of mixed greens, mango, cucumber, red onion, yellow pepper, thinly sliced rib-eye steak cooked on the bbq and topped with a bunch of cilantro. Dressed with lots of fresh lime juice, sweet chili sauce, ginger, garlic, and oil.

Pam's Lime Salad Dressing 2 T fresh lime juice 1 T fresh lemon juice 1 tsp fresh ginger, finely grated 1 large garlic clove, crushed 1 tsp brown sugar 2 tsp sweet chili sauce 2 tsp tamari soy sauce 1/4 c canola oil Simply combine all ingredients in a small mixing bowl, measuring cup or jar. Use right away or refrigerate for a few days. Toss with salad or serve on the side. Keywords: Condiment, Salad ( RG1734 )

It is so rare that we sit down en famille for a Shabbat dinner, that I grabbed the camera and took a couple of pictures! Started with Sunomono salads. I wanted to try out the mock crab meat - it wasn't bad, but didn't have much flavour. And then we had haddock fillets baked in 'sauteed eggplant' (mix of eggplant, tomatoes, onions, garlic, etc.), with garlic roasted cauliflower and new potatoes simply with butter and parsley. The fish doesn't photograph well, but it was delicious! Shabbat Shalom! edited because haddock and halibut are not the same thing - and these were halibut, not haddock

I was thinking that as I typed it! I guess it depends on what % of milk and cream you're talking about. My 1/2 and 1/2 would be more like 16%! But it's the basic idea. I use it a lot in soups - or to make a lighter cream sauce.

I think taxes are why the standard tip in these parts is 15%. Tax at the moment is 14%, so it's easy to compute. Our taxes are going down though, so maybe all hell will and nobody will know what to tip

In my commonwealth country it's 10% fat content. I assume it's supposed to mean 1/2 milk, 1/2 cream .

I can't think of a better outcome to pantry cooking than burekes! They look so good.

A whisk with a little elbow grease. I add the liquid slowly, making sure I get rid of all the lumps - then let rest.

I made some crepes for lunch. My camera is at home so I couldn't take pictures. They were lovely. Really . Filled them with a mushroom/onion/cream/swiss mixture. Delicious. I hope to make some blintzes in the near future. They're a crepe. I use a wheat flour-free batter with potato starch instead.

Thanks for you posts Jenna. I know from doing some TV and radio, that I sound like a completely different person from who I think I really am. I seem to go into 'tv mode' no matter what I do to avoid it. I don't really have an opinion of Anthony. Honestly, he didn't annoy me or impress me. But again, the time issue could be at fault here. I guess we'll have to wait and see what they do with him at FTVC. BTW - I really liked your book cover. Very cheeky! Good luck and keep us posted.

It is different here, though I can't speak for the rest of the provinces. Min. wage is the same across the board here.

if I'm not mistaken (and I may be) the winner was given an option and chose to go work at one of Ramsey's other restaurants rather than open one in LV.

I have no idea what happened. I took pictures today, uploaded them to my computer, deleted them from my camera and can't find them now. So instead, why don't I just direct you to the Osem website? Soup Croutons or Shkedai Marak. They're really tiny - I guess you could consider them mandlen, but I like them much more.

You can negotiate different fees and rates with different companies. We pay 1.75-2.0% percentage on credit card transactions (with no minimum). Each debit transaction is a straight charge of .08 cents each. (Plus .08 cents a day). I also try to tip in cash when possible (even if I use a card). Without getting into tax issues - some restaurants will deduct a percentage of the 'fees' from the servers tip if it's left on the card.

I still think that a tip is supposed to reflect the service. There are so many jobs out there that only pay min. wage - I don't think this is reason enough to assume that I should tip a certain percentage. For regular, average service, I tip in the 15% range. For better than average service, I tip more. For dreadful service, I may tip less. That's what tipping is supposed to be. A monetary thank-you for appreciated good service. Having said that, I think I can count the number of times I've tipped less than 15% on one hand. Dining and tipping with others - My friends and I divide the bill equally or pay our own share. With most of the POS systems that restaurants have these days, even the smaller places , the orders are punched into the system by the seat anyway. It takes no more than the server selecting the option to print the bill by person. (obviously this isn't the case in every situation). I have been out to eat with others and felt the need to add more than 'my share' of the tip. But more often than not, we all pay using credit or debit cards (do people really use cash these days?) and I don't know how much the other diners are tipping. When I plan ahead, I try to take some cash with me because I hate a table of four paying with 4 cards - but honestly, that's rare. btw - I used to wait tables. I think because of that I get even more annoyed when I get crappy service - why reward it?

Does FTV in the US run his shows? And do they bleep them? I never watched Hell's Kitchen when it aired on FTV Canada - because watching it once was enough - and I don't know if they aired it un-bleeped. But Kitchen Nightmares is shown with all the swearing left in.

I have no doubt that when my father was growing up (in Poland, then on a farm in Saskatchewan) shmaltz was shmeared on bread. Of course, if any part of the meal contained meat in it, there would be no butter. Olive oil? Are you kidding? And margarine was not part of my Baba's pantry. He just corrected me. He said he rarely used shmaltz on bread. I said "What did you put on your bread?". He said "butter". I asked "with a meat meal??" He replied "why do you need to put anything on your bread with a meat meal?" Sometimes it's annoying sharing an office with my father! We definitely ate griebenz in the good old days - but the shmaltz in our family was used more for cooking. Lots of onions were cooked in shmaltz. And my father says as a treat, the night before Passover, every year, dinner was mashed potatoes with shmaltz.