CaliPoutine

Did you wife eat this? I love all your chicken dishes because they use white meat ( Don't hate me egulleters). I remember you saying your wife only likes the breast as well.

Well the chances of you getting a TJ's in KC are about a million times better than TJ's coming to Canada..... Or Chipoltle for that matter. I'd even take a TJ's in Ft. Lauderdale since we travel there a few times a year.

Wow, I thought the same exact thing. I went there specifically looking for the grits to bring back for a friend and was really dissapointed. I didnt buy anything because like you I didnt think anything looked really good. I'll just order my grits from Anson Mills or Hopping John.

I have one and so do most of my friends. Not sure why no one has them where you are. ← This area isnt exactly "rich". It is pretty rural here. Although, my MIL lives in Goderich right on the lake and she doesnt have one either.

All my life I've always had a garbage disposal. I grew up in Florida and California. When I moved to Ontario, Canada I was stunned to learn nobody has a disposal. I finally was at my first house that had one. The owner is a plumber.

I've never used Death by Chocolate, by desaulier(sp?). I've always intended to, but just never got around to making any of the desserts.

I work for a caterer and I cook for senior citizens. I ALWAYS put my hair up, in either a clip or a ponytail. Furthermore, I always put my hair up when I cook in my own kitchen too. However, I noticed that most of the female "chefs" on the food network( both in the US and here in Canada) don't bother putting their hair up. I'm curious? Do you?

speaking of Sniglets.... whatever happened to those. Here is one Mcmonia = the scent you get when eating at a fast food place and a worker comes by to mop under your table.

I think in that case, they're asking you if you can serve a hot entree. Instead of say soup/salad. At my work, we host lunches for a theater guild and the women are always wanting a hot dish in the winter. The last lunch we served chicken ala king in puff pasty cups with a really great mixed green salad, fruit and assorted desserts.

The first Hot Dish I ever made( and still make) is a Tater Tot hot dish. My ex's mom gave me the recipe( they're from Minnesota). I've changed it up a bit, using ground turkey instead of beef, adding mushrooms, onions, etc. My sister now makes it( she lives in Florida) and my neice up here in Canada absolutely loves it. I entered it in a recipe contest for turkey products and I won 100 bucks. LOLOLOLOL.

Spices etc sells an apple flavoring. Cook's Illustrated recommended their coconut extract for a recipe because it was a natural flavor. I believe most of their extracts are natural.

The spinach lasagna( bechamel sauce) from Cook's Illustrated is amazing. I've made it numerous times. Sometimes I change it up a bit and add seafood. Let me know if you want the recipe as the CI website is subscription only

ebay. There are a lot of vendors that will ship to Canada and they care very cheap.

Thankfully, I didnt buy the peppers yet. I bought 8 bags of coleslaw mix and a bag of onions. The onions will keep, and they're going to ask the other cook to use the coleslaw mix at her program.

I hate winter!! The roads are closed and the dining program is cancelled for today. I'll have to freeze everything that I can and buy all new produce in 2 weeks.

Tomorrow I cook for the seniors again. Tonight I made the cupcakes for tomorrow. I wanted to pipe on the icing, but it was too stiff for the tip I had. So, basically, the cupcakes look like crap, but they taste good. I'm supposed to allow only 1 cupcake per person. I also bought 2 half gallon containers of black cherry ice cream. My very funny spouse thought I should use this heart shape cylinder mold I have and cut the ice cream into hearts. LOL. I would have had to do that 4 times as each mold can make 12 slices. Ummm, nice though, but no thanks. I'm going to really laugh when I watch the seniors read the messages on the hearts. I bought the hearts at Target, I'm not sure if they sell them in Canada. So tomorrow I have to make the coleslaw/dressing, cook the onions and peppers, cook the pirogies and bacon , make some sugar free jello and cook the saugage. Not too labor intensive. I still have to go to the grocery store for more items. I'm not going into work until 1pm since the cupcakes( most labor intensive item) are already finished. more pics tomorrow night. btw, I wanted to mention that the cost of fresh produce is outrageous. Last week I paid 50 cents for a cucumber. Today it was 1.29. Last week celery was 1.69, today I saw it for 3.99. Can you believe that, 4 bucks for a freaking bunch of celery????? I'm hoping the grocery store has red/green peppers on the reduced rack in the morning. If not, I'm going to have to pay 3.99lb for red peppers.

That's a good question. I've read they use E. Guittard chocolate too. If you're ever in Cali and walk into a See's, they'll hand you a sample without you having to ask for one. My favorites are scotch mallow, coconut buttercream, and california brittle. I think I might need to order myself a box.

I'd have to agree with Jaz, I'd gladly take See's over Godiva any day. See's is one of the things I miss about living in California.

Hershey's make a dutch process cocoa. Its called Hershey's dark.

When I was in college in Long Beach, CA I worked for a company called Entree Express. They contracted with various restaurants for reduced rates. But, when the client ordered, they paid the full menu price plus a 3-5 dollar delivery charge. We then paid the restaurant the reduced rate and the client paid us the full price. I made great tips on top of the delivery fee. I currently live in Podunk( pop 4k) and there is NO delivery what so ever( except the cardboard that is called pizza). Even if there was, there is nothing here even worth spending money on.

Loonie? Wow, its only a quarter here. Btw Pam, the kasha and bows( ditalini?) look great. I'm totally craving that now

This question is for Bob or Chad or Russ Have you read the article entitled " A better chef's knife" in the latest issue of Cook's Illustrated. The reviewed 7 chef's knives with innovative designs. They recommended as a best value the victorionox fibrox 8 inch chef knife for 22.95. They also recommend a Glestain, Kershaw Shun Ken Onion, a MAC and another Kershaw Sun( alton brown) Then in a sidebox they talk about a 475$ chef's knife from Bob Kramer( Olympia, WA). They love that knife. I must say its really beautiful. Any thoughts on their reccomendations?

Cook's Illustrated recomends the KA hand blender with the price tag of 49.99. Probably not the model Old Timer mentions above.

Or S. Florida? Or N. Florida? Or South Carolina. I've tried that same panko made by Ian's. In fact, I bought it at a whole foods in Aventura, FL. I bought it because it was availble in Whole Wheat. However, it is not a japanese panko, definately not the same.

Is that smoked trout? Btw, crocs also come in a model that is holeless( is that even a word). I love my purple crocs and wear them while I'm cooking at work. They're very comfortable. I even wear them out in the snow, but they do get just a bit slippery.