CaliPoutine

I agree!! I Lurve Ann Arbor!! Eve( of Eve Restaurant) will be a contestant on Top Chef this upcoming season. I've never eaten there, but have heard great things about the restaurant.

Here is a bean salad recipe from my MIL. She always make its before xmas( like weeks before). It gets better the longer it sits. NancyH made it with canned green beans for a Mensa event and everyone loved it. Bean Salad: 1 can lima beans 1 can red kidney beans 1 can wax or butter beans 1 can cici beans or chick frey 1 can roman beans 1 stalk of celery cut fine( I use more) 1/2 cup onion cut in rings 1 green pepper sliced Sauce 3 cups white sugar 2 1/4 cups white vinegar 3/4 cup water 1 1/2 teaspoon salt Boil sauce and cool 1/2 hour. Pour sauce over bean mixture and let stand 24 hours

Dont feel bad, pizza really sucks in Ontario too.

I dont get the W network( unless I want to pay an additional 6.95 a month)

I just made them( just got home). They're for my meal at the end of August( cold plate). Wow, this was a lot of work. Dont think I'll do that again. I did take some pics and will post after I relax for a bit.

I'm going into the office tomorrow to make homemade cherry pies with the other cook from my town. Should be interesting. I hope I can get out of there in a few hours.

How about some Jewish comfort food? egg noodles and cottage cheese( I add a dollop of sour cream too), with fresh black pepper. I always eat this cold. Noodle kugel( although I prefer this warmed) or Kasha and bows?

The lowest I've paid( regular price) is .64 each. Right now they're about .77-1.00 depending on what supermarket. But, and here is the big but, they're almost always on the clearance rack. I once got 10 for 1.00. People here just dont get into avocados as much as they do in Cali so they turn black pretty fast. The clerks dont realize how perfect they are when they're black so they throw them on the reduced rack. The last bunch I got I paid 2.00 for 6. eta pic. Here is a pic from a few months ago.

I'd like to make this, but only have access to frozen wild blueberries. Is there something I should do to the berries to help prevent bleeding when I add them? So far I've only used them in blueberry pancakes, and I always get bleeding, even when I add them at the very last minute and stir very lightly. ← Omg, I totally forgot about this recipe. I have tons of blueberries in the freezer too. But, I'm sure the WW points on these would be too high. No blueberry muffins for me, but please enjoy. This recipe is so good. ← I'm wondering if this recipe made in loaf pans would freeze well. I need to make things to freeze ahead at this point and wondered about blueberries. I still have 2 pounds unfrozen. Thanks. ← Yep, they'll freeze well. The last time I made them, I made them into mini loaves.

Were I from the US, I would not go up to Toronto just for a day thing. I'm from Winnipeg and I wouldn't even do that. But if it's a full weekend of fun and activities, I'd go for it. I suspect most eG types who go to these gatherings either have passports or are people for whom not having one at the moment would not be a deterrent to coming. It's a year away--plenty of time to apply for one. ← Thats true, but as you said previously, its NOT the Heartland. And, I wanna go to the US!!! LOL.

What channel is this show aired on? I've never heard of it( except someone who mentioned it on another message board).

That seems pricey--this morning at the farmer's market in Somerville I got green beans for $2 a pound, and some really nice zucchini for $1.50/lb. ← Remember, she is in California where EVERYTHING is more expensive. I pay less for Haas avocados( in small town Ontario, Canada) than Katie probably does.

Marlene and I tried to organize a TO gathering( a day thing) years ago and we had close to zero response. There is also the passport issue to deal with as a passport is now required to travel BACK to the US from Canada. I'm pretty sure most people have one, but I know my two friends( from NY and MI) don't so they can't come see me!!

Who is hosting next year? I vote for Ann Arbor or Cleveland again( purely selfish reasons for me though!!)

What about Grimaldi's( under the Brooklyn Bridge). They have long communal tables.

I'm not a big brownie lover,( I'd rather have cake), but there are two brownies that I've made that I do love. Zingerman's magic brownie recipe( on my foodblog) and Alice Medrich's recipe which I think is more of a technique. You plunge the almost baked brownie pan into cold water to shock them and stop the cooking. They come out very fudgy!!

MelissaH has one( and a blog about her renovation). There is also a few websites out in the web that offer lots of help with design.

I'm waiting with baited breath to hear about dinner at Lidia's. I was most looking forward to that ( and the Saturday meal as well). Anyone?

Me too!! I've been to the last 4 and I can't believe I'm missing this one!!

So that beautiful cherry pie, Randi, appears to have a bit of a crumble/crisp/streusel type topping as opposed to a 2-crust pie...is that right? ← Yep, it has a crumb topping. Its from the August 05 issue of BA, but its not on the website. I paraphrased it for my blog back when I made it. I think the original recipe calls for sour cherries, but you can sub bing with a slight reduction of the sugar. Tender Pie Crust makes 2 dough disks, enough for 2 pie crusts 3 cups ap flour 2tbls sugar 1 3/4 tsp salt 1 cup plus 2tbls butter chilled unsalted cut into 1/2 inch cubes( I used 1 3/4 cup of butter and the rest crisco) 8tbls water 1 1/2 tsp cider vinegar blend flour, sugar, and salt in processor. Add butter using on/off turns, process until course meal forms. Add 8tbls ice water and vinegar and blend until moist clumps form. Gather dough together. Turn dough out onto work surface, divide dough in half. form each half into a ball and flatten into a disk. Wrap in saran wrap. Chill at least 1 hour( I made these the day before and took one out before I made the pie) Sour Cherry Streusel Pie You can use Bing cherries, add 1tbl of lemon juice to the filling. 1 crust Streusel 1 and 1/4 cup flour 6tbls light brown sugar 1/4 cup white sugar 3/4 tsp cinnamon 1/4 tsp salt 1 stick unsalted butter, melted. 1/4tsp vanilla extract Mix first 5 ingredients in a bowl. Add melted butter and vanilla. Rub with fingertips until small clumps form. Filling Oven at 375. Place foil lined baking sheet in bottom of oven to catch spills( I baked mine on a foil lined cookie sheet) 1 cup( scant sugar). ( I thought that 1 cup was too much. Next time I'd use less) 3 1/2 tbls ap flour( I used instant tapioca) 1 tsp cinnamon 2 1/2 lbs sour cherries( I used bing) Mix first 4 ingredients in blow. Add cherries, toss to coat. Let stand about 10 min until cherries release their juice. Transfer to crust, mounding in center. Top with streusel. Bake 20 min, tent loosely with foil and bake until top is golden about 1 hr 10 min.

Here is a bing cherry pie( I'm sure you can use Rainer). Its from an older issue of Bon Appetite. I made this for the eG heartland gathering in 2007 eta: Edsel took the photo!!

We ate at Terroni( on Queen) Thursday night and I wasnt impressed. We shared an appetizer of frito misto( stuffed squash blossems, arracini and a few miniscule pieces of baby zucchini that werent fried). A salad of arugula, mushrooms and parmsean with lemon dressing and a marhgarita pizza with 1 basil leaf. The squash blossems had the oddest taste, very boozy, but when I enquired, they said there was no booze. They almost tasted fermented. Just plain weird. The pizza was good, but I was put off by the lack of basil( 1 leaf? Seriously). The salad was basic and a tad expensive at 9.95. My MIL and 11yr old niece had the lasagana with asparagus, peas, speck and bechimel. It tasted like ham and scalloped potatoes and the portion was ridiculous for 15.95. Very small. I wasnt impressed and would not eat their again.

When I saw the topic, I thought you were talking about Activia yogurt. LOL.

When I was in NYC last October, we had lunch at Juniors across from the Marriott in Times square. It wasnt my choice( we were being treated by a friend who lived in NJ), but it was tasty. I'm sure I've eaten at the Brooklyn location when I was a kid( my parents are from Brooklyn), but I have no recollection of that. Is the Times square location new? Any opinions?

This was a great meal( if I do say so myself). No complaints, well, I take that back. The one lady who always complains called me over to show me the chicken bone that was dark( from the blood). I explained to her that when the butcher cuts the chickens up, sometimes the bones bleed. Its cooked, and it doesnt effect the actual chicken meat. Mind you, her entire bone was picked clean!! I cooked the chicken perfectly. It turned the oven off when the chicken reached 165 and it was great. I had people asking for more. The salad was good too. I used( loosely) the recipe in the latest penzey's catalog. Cider vinegar,brown sugar, granulated garlic( my addition), celery seed( my addition), pepper, salt and a no-salt seasoning blend( similar to Mrs. Dash's but its the store brand). I did NOT use flour before coating the breasts. It worked fine, the mayo ( I used light) really clung to the chicken. The coating is a box of cornflakes, parmesean cheese, fines herbs( penzey's) and that salt free seasoning mix, salt and pepper. I didnt have that much help, so those were the only pics I got. I served mashed potatoes( I made them ahead and kept them warm in a crock pot). I added a container of sour cream and 1 bar of cream cheese to them. The veg was frozen I've somewhat given up on making fresh( except asparagus). It takes too much out of my budget and they like them cooked till they're mush anyway. I had one lady( another known complainer) ask if the angel food cakes were from scratch. Sure lady, I just happened to have 4 dozen egg whites laying around and I own 4 tube pans to make them from scratch!! She is diabetic anyway so she wouldnt be eating them. All in all, I'm pleased with the way the meal turned out.