CaliPoutine

Have you tried the Astro Balkan style yogurt? I think it tastes as good as Fage and its so much cheaper. I just got it on sale for 2.50 for 750ml.

Funny, I just made this last night. I just finished posting about it on my personal blog. I thought it was very lemony and a bit oily. It was ok, nothing thrilling. I don't think I'll make it again. Here is my review

And yet another vote for Crocs. I have the full style( no holes) and I wear them to work( I cater). My feet never hurt after 8+hrs on my feet.

I bought this one about two months ago. I gave one away and I'm still on my first bottle. All I've used it for so far is on grapefruit and in my oatmeal. I bought it because I'm diabetic and it has a low glycemic index as Andi stated above. I've never baked anything with it, but I'm not opposed to it.

Congratulations! In one fell swoop, you managed to: 1. Make yourself feel superior about your food tastes 2. Make your in-laws feel INFERIOR about theirs 3. Place your husband in the uncomfortable position of having to choose between defending your, yes, rudeness, or your mother-in-law's (which doesn't make yours ok, by the way). My, that's a damned good day's work for about 30 seconds. Don't you feel better now? Yes, you were rude. People are more important than food, in this lifetime or any other, and given the choice of being remembered as "gosh, she was a nice person" or "gosh, she only ate the very best of the best," I'll take the nice person moniker any day of the week. But maybe that's just me? Now imagine this scenario: you go to the restaurant with your in-laws, nothing looks inviting, but there's a Cobb salad you might eat half of. You say "gosh...I'm just not terribly hungry...tell you what, honey (to husband), if I get the Cobb salad and can't finish it, will you help me out? Or maybe we can take it home?" Problem solved, no one's feelings ruffled, you proceed to enjoy a nice lunch with your in-laws. Sorry, but I cannot understand or sympathize with someone who would rather be rude (and, I'm guessing, knowingly pick a fight, but that's just a guess) than make nice during what, one weekend? with the in-laws, fachrissake. K P.S. I agree with Genny. WWBD? Even though now I have to go wipe Coke Zero off my keyboard, thanks. ← OMG, who is being rude now?

Wow, I think you're all being really hard on the topic starter. I don't drink and ppl are always trying to push booze on me. I also don't eat red meat and whenever I go to a BBQ, its the same, someone will say " eat a hotdog", its not red meat. Am I rude? Everyone is entitled to turn down food if they don't feel comfortable eating it. When I first moved to rural Ontario, my gf( at the time, now my spouse) would take me to places where I found nothing acceptable to my palate. I'd rather eat nothing than eat crap food.

Just an FYI, That chocolate cake is also called Black Magic Cake from Hershey's cocoa. You can find it on hershey's wesbite as well as a number of other places. I was kinda surprised when I noticed that the recipe is exactly the same. I make that cake a lot at home and I've introduced it to my work. I usually make Hershey's one bowl buttercream with it.

Thanks Anna!!

Thanks. I do know that I can order online. I have a PO Box in MI because they dont ship to Canada. I thought I could save myself a few bucks by making it from stuff I already have at home.

I can't believe I've never made Hamantashen.( and I'm Jewish too). We're going to Ft. Lauderdale March 13th( to see my family) and I'd love to make a whole whack of these to bring them about a week before I go. Do you freeze well? Is there any fillings I should avoid?

My spouse eats a large salad for lunch everyday( she's on South Beach). She absolutely loves Ranch dressing. I refuse to buy bottled dressing. I had some Penzey's Ranch Dressing mix and I made that (add buttermilk, mayo and dressing mix) until I used it up. Unfortunately the nearest Penzey's is 2.5hrs away in MI. Anyone have a great recipe?

How about some paella?

If you're a fan of kettle brand chips, check this out. They are selling a party pack for 14.95 (includes shipping). You get your choice of 5 flavors, mix and match. 4 of the flavors are unreleased, 1 of them( Island Jerk) will be out on the market( it might already be availble in stores).

I bought some mini panetone papers( they were brown) that I used for cupcakes. I got them at beryls.com

me too!!

Not where I live. Not even in McDonald's or other fast food restaurants. When I first started traveling here to visit my spouse, I was shocked that everyone working in fast food places were white. ← White does not equal Legal. I live in Miami and there are plenty of illegal white people working in the hospitality industry (both FOH and BOH). It's the kind of industry that's very hospitable to illegals for many obvious reasons. ← ok, maybe I wasnt clear enough. They are caucasian Canadians.

Not where I live. Not even in McDonald's or other fast food restaurants. When I first started traveling here to visit my spouse, I was shocked that everyone working in fast food places were white.

Not here in Ontario. The waitresses where I work make 8 bucks an hour plus tip. They tip out the kitchen a measly 10% that is split between myself( the sous chef) and another prep cook and the dishwasher. The split tips are based on the number of hours worked. I work for a caterer who has a banquet facility. The weekend of Feb 11th, we had a Sunday brunch. I worked 15hrs total and my tip was a whopping 7.50cents. Not even 1 extra dollar an hour. My boss( the owner) says that she would no way want to wait on ppl. I still go out into the FOH and talk to customers so basically I do have contact with ppl even though I'm making way less money in the kitchen. I've heard for around these parts I'm paid well. I've seen line cook positions adverstised for 4 bucks less an hour than I make. There is NO way in hell I'd work for that. My spouse says to me that people are hiring a cook not a lawyer who cooks which is why I probably think I'm way underpaid( I cant practice law in Canada because my degree is from the US)

I actually made some marinara tonight. I sweat a diced onion, 1 diced carrot and 4 cloves of garlic in about 4tbls of Olive Oil. I add some dried oregano. Next comes 2 cans of san marzano tomatoes. Tonight I added some frozen red wine and a rind of parmesean reggiano. Since I can't get decent basil now, I used some frozen cubes of basil too. I added half of a STAR brand Porcini mushroom cube. A few pinches of kosher salt and a pinch of sugar. I pureed this with my braun immersion blender after it simmered for awhile. It was amazing if I do say so myself.

Well, technically they werent fried, more like sauteed. They looked too slimy to me after I thawed them, I thought the texture that way would be more of a turnoff. Any salad suggestions for the next meal?

I can't believe I did this, but I just used 1lb of 2% velvetta to make a huge pot of broccoli cheese soup. It melts well, way better than regular cheddar cheese.

That is truly shocking. I also would have expected them to be familiar with perogies - aren't they made in every church kitchen across Canada? (or is that only on the Prairies?) ← Shock here as well. But, did they like them? ← I think they did. I allowed 3 per person, but there were a lot left over. Maybe they didnt like the sour cream I put on the side. One man came into the kitchen and said " You're always giving us food we've never had before". I said " But do you like it" and he said " Oh yes, its delicious".

I cooked yesterday for the Seniors. As usual, the weather was fine in the morning( it was raining) and by the afternoon it was horrible. Thus, we had 18 cancellations. I bought enough food for 48ppl. The menu: Sausage w/onions and peppers and assorted mustard apple coleslaw potato and cheddar perogies with sourcream and bacon frozen peas cupcakes and black cherry icecream. Overall this meal was pretty easy. I had previously baked and frosted the cupcakes for the last meal that was cancelled. I bought 8 bags of coleslaw mix( too much) and I used 6 apples. I've been making this coleslaw for a few years. I use light mayo, apple cider vinegar, splenda( or sugar), salt, pepper and lots of celery seed. This kitchen has NO frying pans. I brought one from home and I basically cooked everything in this one pan, transferring food to other pans to continue cooking in the oven or to keep warm. I made 75 sausages. I bought mild Italian and honey garlic. After the sausage was browned, I did the onions, then peppers and transferred them into a big pot. For the perogies, I thawed them in hot water, then browned them in the leftover bacon fat. Most of the senior have NEVER had perogies. I was stunned. I thought they were a food most older folks would be familar with. One senior asked the coordinator if they were having potatoes too *sigh*. She told them the perogies were filled with potato and cheddar. I bought 2 bottles of mustard to pass around with the sausage, but only 2 ppl ended up taking some. No picture of the peas, because they were just frozen peas( at least I used butter on them). The dessert pic was posted upthread after I baked the cupcakes 2 weeks ago. I made 1 package of sugar free jello ( 4 half cup servings) and I was asked if there was any more jello * double sigh* I did take an informal poll regarding a preference for either lasagna or spagetti and meatballs. Lasagna won hands down. The meal for March 8th is Roast Chicken( I got roasters on sale for 99cents lb), mashed spuds. I havent figured out the salad or veg yet. I'm aiming for bread pudding for the dessert and either corn muffins or biscuits for the bread.