CaliPoutine

*raising hand* I know, I know. Its Burton Cummings!!! What do I win?

Hey Marlene, Im near London and I started a bunch of stuff from seeds last week. Basil( already about 2 inches high), oregano, dill, sage, thyme, and mint. They sprout very fast. They are in my sunroom now, I used one of those seed started kits, just add water and drop in the pellets and then when its all ready, just replant. I plant in pots and move outdoors after May 2 4. My parsley, rosemary and chives all wintered over fantastically. I used them all year round. Amazing, since the sunroom isnt heated. Good Luck. PS: I started some Lupine, delphiniums and columbine too. They are all perinnials and I will plant those in the ground. I also started some bell peppers and after May 24 I will plant zuccini and cucumber outside. Seeds are so cheap and you get a lot for your money. Canadian tire often has seeds for 39cents as we get later into the season. Ok, the seedlings I started about 2 weeks ago., the top is basil. You can see that it really took off. The other photos are my parsley and chives from last year.

Do you have any middle-eastern stores close by? If so, then you should be able to find whole powdered milk there. Look for KLIM or NIDO brands. If all else fails, I think skim should be ok. I could be wrong, but I believe it is the proteins in the powdered milk that gives the ice cream a good texture. Skim milk still has those. Elie ← LOL, I wish there was a middle eastern store close. No such luck. Im in the middle of the country in Southwest Ontario. The closest large town is London. Anyway, I abandoned this recipe for now and pulled one off the web that calls for cornstarch. Im sure it wont be as good But it will have to do for now. I waited until the last minute to decide what to serve.

Hi all, Dorie are you out there? Im about to make the chocolate ice cream but I have NO powdered milk. The bulk store in town recently closed and I am loathe to spend 6.99 on a bag of something I'll never use. Additionally, our town only carries powdered skim milk. Can I sub something else? Thanks

Im wondering how much the chicken costs? I've posted before on another topic regarding the high cost of chicken in Canada. ( Mostly for boneless skinless breasts). Thus, I rarely buy that kind of chicken here, rather I skip over to Michigan and bring back a stock. Id love to eat Kosher chicken year round( to me, the flavor is uncomparable), but alas there is NO place in this small town and driving to London when I feel in the mood isnt feasible( especially in winter).

Ok, Im a bit confused. I'm Jewish too and even though I dont keep kosher and I hardly even recognize the holidays( Im more culturally Jewish than anything) I thought Passover starts on April 23rd. Do you mean it starts for you because of your preparation?

I just bought your grilled cheese book today. Yummy, cant wait to try some of those fabulous sandwiches.

My very favorite place is the bookstore. I visit 2 local bookstores every Monday on my day off. I really like magazines because they come out monthly (usually) and so theres just sooooo much information every month to catch up with. I look thru every cooking and baking magazine there and at the grocery store. I also like to look at the ladies home magazines because they also feature desserts. Then on a daily basis I look thru my book collection. I've got a great deal of them memoried (that word being used loosely) from studing them so much. I REALLY LOVE anything Martha Stewarts put out.!!!!!!!!!! She's had a tremenous influence on me. Looking at her first books showed me making food could involve the visual arts. She was ground breaking when her first books came out. No one what displaying food in baskets, with themes, not on mirrors or silver trays. I believe she's has as much, if not MORE impact on the food industry and home cooks then Julia Child or James Beard. I think she's constantly showing the most creative work that's not in the "elite" pastry books. Her wedding cakes have become the standard for the industry. Brides everywhere bring us photos of the cakes shes published begging us to reproduce them. I feel bad that people judge her magazines and her personality and crimes and can't get past that to really take a good look at how she's impacted Cooking and Baking. I don't care any which way about her personal life or if she is or isn't arrogant. I get soooo much creative imput and ideas out of each of her magazines...they're the most exciting thing that arrives in my mailbox. Sometimes I can't wait for my subscription to arrive at home and I buy the copy at the bookstore because I have to go home and devour the info. imediately. ← I really love Martha Stewart as well. I bought that Entertaining book when it first came out and I was just enthralled with her techniques. However, do you really think that all the ideas in the magazine are hers? She has such a huge team of creative people working for her that I truly wonder how much she really contributes these days. Btw, have you ever made her coconut cake. Im searching for the perfect coconut cake recipe.

I bought the same machine for my honey for V-day. We made ice cream once, a triple vanilla egg based. It was good, but very heavy. BTW, I ordered the vanilla beans from www.saffron.com. 40 beans for 24.75( shipping included)

What brand did you buy? Do you mind posting or PMing me the recipe for the chocolate/pistachio gelato? Id love to try that.

show us everything!!

I make great matza balls, but my soup often tastes like " dead water" according to my dad. I use parsnips, onion, carrot, celery and dill. I've taken to enriching the stock with a maggi cube. I cringe when i see how much sodium it has, but I dont know what else to do.

Only sweet for me, although I use splenda now. I use hot water, soak for a minute, pour it off. Add a beaten egg mixed with cinnamon, vegetable oil. I serve with sugar free syrup( mixed with a bit of real maple), or light jam.

I know this is going to sound really tacky, and I thought that as well, but this is what we did. Btw, it came out wonderful. For my wedding last year, we had the option of either renting glasses or getting our own. So, what we did ( because we had a year before the event) was to go to yard sales and thrift shops. We got 125 glasses this way and rarely spent more than 25 cents each. We let ppl take home their glasses if they wanted. We still had about 50 leftover and in fact, a work associate of my spouse just asked if we still had those glasses as she needs them for her sons engagment party. Anyway, I know its short notice, but you could probably check salvation army or goodwill or similar. I had a few conditions before I agreed. No colored glasses, and nothing with promotional sayings on them. We ended up with some really nice glasses. It worked out really well and so many ppl commented on how beautiful and interesting the tables looked.

I really hate to admit this, but I make a tater tot hot dish that won me first prize in a turkey recipe contest( i use ground turkey). This was my description submitted with the recipe " It looks gross, but tastes fabulous"

Hi Kris, Can you list the prices of the bento boxes you picked up for the kids? What was in the large box that your son picked?

Yummy, grilled cheese. What's the name of your restaurant? For me a grilled cheese isnt a grilled cheese without tomato soup AND some potato chips. In fact, I cant eat a sandwich without some chips.

A friend of mine sent me the link to dream dinners because she thought it would be a perfect for me to start something like this where I live. I think its a fab idea, although I wouldnt like it because I love to cook. However, I could totally see people who really didnt enjoy cooking going for something like that. I believe they also push the "social aspect" of it too. Bring a bunch of girlfriends and gab away while making take and bake dinners.

I've never tried it either, but I have seen it here in London, ON. Im curious, your kids have American names, or are those the Japanese translations?

The soup looks good, but it does seem strange not to have anything else. How much did this meal cost you?

Your meal looks so yummy. Do you use a regular or english cuke for the salad? When I make kebabs, I like to make tzaki(sp?) sauce using yogurt cheese, peeled, seeded, shreeded english cukes, lots of garlic and lemon juice, salt, pepper and evoo. Btw, I'll be up in AA next week, I can always drop you off some more crunchie bars if you'd like. Im thinking of attending Zingerman's cheese dinner( waiting for an email of the menu, before I decide)

Where's Tammy? Is it over already?

Omg, that is the funniest thing I've heard all day.

I dont think I'll ever make anything from Craft of cooking. Don't know what possesed me to buy it, maybe because it was 1 buck on ebay. Im willing to send it to someone who would use it though. Just drop me a PM.

Im curious, what kind of work do you do? Do you eventually want to work in the food industry (assuming you dont already).