CaliPoutine

Ok, maybe I'm going crazy. I thought for sure that the CI potato salad calls for Russets. The first time I made it, thats how I did it. Then, I thought I saw another recipe that calls for Yukon Golds. What does it call for?

I agree!! I make this version a lot!!

True, but that's not the closest Whole Foods to the church. There is another Whole Foods about two blocks north of the church, at 1640 Chicago Avenue. It's not only slightly closer, but it's also on the way from the Farmers Market to the church. Yes, they carry gelato at both. If you're driving, parking is generally easier at the one south of the church, although there is a city garage (first hour free) kitty-corner from the one north of the church that is a good bet on Saturdays when the WF lot is crowded.In case you're wondering why there are two Whole Foods in such close proximity, the one further south was previously a Wild Oats Market and was acquired with that chain. ← I'm not driving, so maybe someone else can pick it up. Or, I can walk over and get it. eta: nsxtasy, can you be my personal tour guide this weekend???? LOL

I'd love it too. I REFUSE to order pizza in my small town. I grew up with NY style pizza and I'm always looking for something to either repilcate it or to satisfy my cravings. I live 2 doors down from the most horrible pizza chain in Canada.

Thanks. If you can't find it dont worry about it. I dont need it for my dish, just for my house.

Hi All, I'm in need of some tamarind concentrate( not the pulp). If anyone who's going on the Ethnic tour comes across it, could you pick me up a bottle? I'll reimburse when I see you at the church. I've looked in London, ON for it and can't find it. I'd really appreciate it. Thanks!!

What did you think of the flavor of the dough? Like I said, I thought it was bland. I wonder if it has to do with the Canadian flour I used. Its from a local mill and has a lot of the bran left in it( even though its AP flour).

I'd like to serve ice cream/gelato with my dessert. Will I be able to find that anywhere near the church? Would it be better for someone else to pick it up and bring it?

Nope, the yeast is brand new. The dough rose both times no problem. I might have left it on the counter too long( after removing from the fridge) the first time. It didnt stick at all to this pan( its the gold touch by Williams Sonoma, I LOVE THIS PAN). I used maybe 1tbls of oil on the pan. The crust was nice, the flavor was just bland. I hope you try it so you can let me know what you think. Everyone on the CI message board just loves it and they're making it as written. eta: yes, the flavor was better in the first dough, it was just like a cracker.

I made the pizza bianca from the latest issue. I made in on Sunday as the recipe was written using the overnight rise. I topped it with olive oil, salt and rosemary. I must have overproofed it, because it didnt rise in the oven. It was more like a cracker. I tried it again today, using the regular 2.5 hr rise. I made it like a pizza, making a quick sauce with canned italian cherry tomatoes and fresh mozz and basil. I didnt love it This is probably the first CI recipe that I didnt love. The dough was bland. Its a very wet dough and it was easy to work with( you just pour it on the sheet pan). But, the flavor just wasnt there. I think the overnight rise would have helped. I much prefer Peter Reinharts foccacia recipe. CI calls this pizza, but I think its more like a foccacia dough. Anyone else try it?

AW, MAN! That looks friggin' awesome! Ronnie, I'm guessing you told them to make everything authentically spicy? ← Whoa there, some of us(maybe just me) are Supertasters. I can't handle a lot of spice.

They look great K!!! What brand of veggie sausage did you use?

That's great, Tammy. We'll still need a way of knowing if the train is simply too late, even with a ride from the hotel. Perhaps you and Kerry could decide on the absolute latest possible arrival time, then the participants could call Amtrak (1-800-USA-RAIL, train #365) to check. ← Totally OT, but how can a train be 2.5 hrs late??? Its not like there is traffic. Oy, its going to be a long day

I could use it too for the fish portion of my salad.

I was planning on shopping at the Farmer's market. I know my dessert will be fruit based and so far I think I'm going to make a salad nicoise and/or another type of composed salad. So, I was pretty excited about some heirloom veggies/fruit.

LOL Judiu! I know, I know. I'm one of the few people that don't lose their appetites in heat--I baked it after the sun set, so it was only about 95 outside Cali! How did you like it? I like mine even better today after it seasoned up a bit. ← It was ok. I used some store brand extra sharp, some mayo, pepper and pimento. Thats it. I really didnt follow a recipe. I took it to a family bbq and everyone loved it. Its not know in these parts.

I have a tellicherry pepper grinder that I bought for a catering job. Its plastic, from Costco and I'd planned to bring that along. I can also bring some fleur de sel. ETA: Ronnie, does the church have enough platters? I'll probably need two for my main dish salad. I have some plastic ones from the dollar store that I can bring if need be.

← Also, I want to remind those who do know and inform those who do not know that the church is not air conditioned. Right now, the forecast for next Saturday is 79 F and partly sunny, so while that could obviously change, hopefully the weather won't be an issue. In any event, prepare to dress accordingly. =R= ← Anyone plan on bringing some fans?

Shelby, we're on the same wavelength. I've never made pimento cheese in my life and I made some this morning for a family BBQ.

I find produce really cheap in Canada, even the stuff thats imported from the US. I just bought a cantalope here for .99 and it came from the US. The same melon is over 2.00 in MI. Broccoli and cauliflower are both local right now and are .99 each.

Isn't it because of price controls from dairy boards in Canada? I always thought that was the reason our dairy was so much more than in the US. Anyway, it's nothing compared to what I pay here in Japan. Butter, when I can find it, is 398 yen for 200 g - around $3.70 US - things like sour cream and whipping cream are so expensive, I never even consider buying them. ← Yes, you're right. The dairy board does control prices in Canada. Same with chicken, its very expensive too. The regular price of boneless, skinless breasts is 6.99-8.99lb.

I shop almost every day so I have a pretty good idea of prices. Here are a few everday things I buy. Eggs 2.15 dozen in Ontario. 1.78 doz in MI Milk 4.79 4L at the grocery store in Ontario, 3.99 at the drugstore. 3.59 in MI Half gallon of Organic milk 3.89 bought in MI( I had a free coupon) 2lbs of basmati rice( in MI at Wal*Mart 3.34) Here in Ontario, 5.99 Banana's are .79lb both places KA flour is 3.98 in MI( not sold in Ontario). Gold Medal is 2.79 Sour cream is 1.79 for no name( in MI) Dairy is outrageous here. 1L(1US quart) of heavy whipping cream is 6.09. Half and half is 2.69 for 500ML( 1 us pint). I just paid 1.88 for 1 quart in MI.

I'm curious as to what education has to do with who buys what baked good?

I've been selling my baking at a local flea market. I packed up my squares 6 to a package and charged between 4-4.50. I had someone order a whole whack of stuff and these are the prices I came up with. Keep in mind that butter/dairy is expensive here which is why I priced the Tres Leches cake the way I did. Do you think these are fair prices? Pecan squares 9x 13 pan- 18.00 Coffee cake (qty. 2) 9.00 (2 loaf pans) Caramel brownie squares 18.00 9x13 pan Foccacia 12.00 sheet pan Banana Bar w/ cream cheese icing 15.00 9x13 Black magic cake 15.00- bundt cake Cookie dough (I will bake them during week 2 of their visit) 12.00- oatmeal choc. chip Tres leches Cake 22.00

While not a restaurant, Pulix supermarket chain used to( not sure if they still do) have a sign up that said " No Tipping". They always( where I grew up in FL) provided carry out service for your groceries.