CaliPoutine

In what way are they deceptive? In the US, labeling of ice cream is defined by milkfat content. It's not a very high standard--ten percent is the minimum. Obviously, the usual sources of milkfat are cream and milk, but others are allowed. Breyer's regular ice cream, which Ms. Poutine poo-poos, qualifies. They list the ingredients of the natural vanilla as "Milk, Cream, Sugar, Natural Tara Gum, Natural Vanilla Flavor." (Note the tara gum was added by Unilever). Admittedly, they make a variety of dessert items and "low-fat" products that do not qualify, and are labeled appropriately--they are not allowed to be called ice cream. Bryers regular ice cream is NOT the ice "cream" that is being sold in Canada. What is sold in Canada is a totally different product. Its called "frozen dessert". It says so on the package. There are limited amounts of regular Bryer's sold and its 6.99-8.99. Sometimes it went on sale for 3.99.

Here is a great one, especially for Canada. The dairy industry is regulated by the govt, thus dairy is expensive. Bryers ice cream isnt really ice cream, the majority of it is frozen dessert. Same goes for some sour "cream". They are made with modified milk ingredients( those leftover from the production of milk). Bryers cant call it ice cream, because there isnt that required percentage of milk. When the classic Bryers would go on sale for 1.99, everyone thought they were getting a bargain. Ben and Jerry's and Haggaz daz are imported from the US so they cost a lot more( and they are real dairy) When I lived in Ontario, this used to bug the everloving crap out of me. I used to show people in the grocery store all the time. They had no clue. Dryers/Edy's does the same thing here with "frozen dessert". I called Bryers when I lived in Canada and they said they changed their formula because customers wanted less trans fats. Yeah, right.

Big Lots has some Del Monte jars that contain sugar free peaches( 80 cents each). I do like the peaches, I eat them with cottage cheese. The jars are BALL with a nice metal lid.

I just bought a small jar too( at Ross). I'll have to check my package when I get home.

I cant believe you cant find it where you live. We had it in Exeter( pop 4400). Although, they called it Corriander( on the reciept). That bugged me because thats the seed, not the leaf. When I lived in Exeter, I could even get jicama too.

I got a HUGE bunch of basil at the Farmer's Market for 1.25. I couldnt even find a bunch that big at the grocery store, let alone for that price. I also bought a bunch of tops on Carrots for 2.00 and a giant leek for 1.00. The leek might have been cheaper than the grocery store price.

I had trouble growing cilantro in SW Ontario. It never took off. Its so cheap at Food Basic I never bothered again. I only have a balcony now( vs. a yard when I was in Ontario) and I wouldnt bother wasting a precious space now with Cilantro. Especially when I can get it for 25 cents a bunch at the Mexican markets.

When I plate cookies for a function, I always shingle them around a circle on a platter. I can really pack a platter that way.

I used to like it a lot for that reason too, but now the chips are chocolate FLAVORED. They are NOT even real. Waste of time and calories to eat fake chocolate. So dissapointing. So much of the Breyer's in Canada isnt even ice cream. Its frozen dessert. I called the company and complained and they said that is what the customer wants, less trans fat that way. Total BULLSHIT. The dairy industry in Canada is regulated and dairy is expensive. So, companies make this shit with "modified milk ingredients" and then they have to call it frozen dessert. It went on sale in Ontario all the time for 1.99 and everyone thought they were getting a deal. I used to point out to people( in the supermarket) all the time that its not even real ice cream. I hate Unileaver for that reason alone. Dryer's AKA Edy's does the same thing in the states. Half of it is frozen dessert. The best ice cream from the market is Hagan Daz Just 5. Trader Joe's has the caramel and strawberry Just 5 for 1.99.

Great to meet you today Heidi. It was a happy coincidence that I was going to be in Long Beach for the next week(dog sitting). Normally, I'm in Santa Clarita which is about 50 miles away. My aunt bakes those cookies for Primal Alchemy caterers( In Long Beach) and he sells them to various coffee shops around town. Her profesional version looks very different. They are bigger too. 3 of them sell for 3.50. My aunt developed the recipe. There is some port wine in the filling. I'll send you a picture of what they normally look like when my aunt gets back from her trip.

re:Penzeys. We went in Santa Monica on Thursday so we could use the coupons they sent us( any half cup jar for free). I gotthe Vietnamese Cinnamon and Fox Point. They also gave us 2 magnetic stickers. Love People, Cook them good food. I planted a dwarf meyer lemon tree on my balcony.It has tons of flowers. I hope next Winter I'll have lemons.

Do you still have that Gorgeous dog in your profile pic? I could never leave my trash out. My dachsunds would find it in a hot second. Looking forward to reading about The South Bay. I've been to the Penzey's in Torrance, but that is about the extent of my knowledge of the area.

I only buy Daisy light or Knudsen light. They both dont have any stablizers, gums, etc. Just milk, cream, salt.

And this is the main reason I avoid red velvet cake(and cupcakes)like the plauge. I can taste the food coloring and to me, its just so nasty.

I used to shop there too, all the time when it was Mrs. Gooch's. I loved it, even though it was tiny.

I blew out my 15yr old KA making bagel dough so when I replaced it, I went with the Cuisnart. I wanted something with more watts and a better warranty. No complaints so far.

My favorite, besides my own dish, was the shrimp with the avocado sauce. The shrimp was large and perfectly cooked. I liked the candied bacon ice cream too. Everyone liked the avo gazpacho, but Im not a fan of cold soup.

I think its absolutely disgusting, but I'm not about to turn in my foodie card. Taste is so subjective. The thought of even eating skin makes me gag a little. I also can't stand blue cheese, raw tomatoes and Kalmata olives and I dont eat any beef( or organ meat) Like I said, taste is subjective.

Here was the menu. here is the amazing menu: * avocado gazpacho served in martini glasses w grilled veggies * bacon-wrapped chicken livers w avo and peanut butter+port reduction * shrimp tossed w avo + bacon * bacon-wrapped prawns w avo sauce + peach chutney sauce * watercress soup + sandwich of proscuitto, fresh mozza and argula * bacon, asiago + chive soft prezels w spicy honey mustard * bacon choco mini croissants * candied bacon ice cream, avo ice cream with salted caramel choco cake" I won in a 4 way tie with the liver, and both shrimp dishes.

Ok, I made some soft pretzels and I added crisp cooked applewood smoked bacon( trader Joes), asaigo cheese and scallions. The dough will rest overnight in the fridge. I used Alton Browns recipe, subbing some High Gluten flour for part of the AP flour and reducing the yeast to allow for an overnight rise( more flavor). Hopefully, they will come out good.

I do this all the time at the Farmer's Market. I sample it, then I buy. I tried a Shun Knife at Sur La Table in San Fran over xmas. Bought it( it was on sale and it was soooooo sharp, very different from my Wustof). I usually end up buying the cheese at Whole Foods after I sample it.

What is Lucuma? Ive never heard of that.

For me, its Mexican food now that I'm back in Cali. Especially corn tortillas. There are a number of Mexican markets that make them fresh( by machine). I just bought 50 of them for .99. When I lived in Ontario, Canada, I made Mexican food all the time because I couldnt find it where I lived. I also made bagels then and I still do now( using high gluten flour). I like mine better than any bagel shop. I also can't make Chinese food like I can get in Garden Grove, CA so I dont even try anymore.

I offered up my ice cream maker and I got a message from the organizer that someone else is doing ice cream and there is to be no cooking done on site. I was thinking about a peanut butter bacon cupcake, but that is so predictable.

The recipe doesnt have to contain both secret ingredients. I'm leaning towards your amatriciana since I'm sure I can find guanciale and bucatini in LA. I can keep the sauce warm in a crock pot and throw the pasta in some boiling water( to rewarm) at the event. I also have some great san marzano tomatoes(canned) that I brought back from Canada. Good memory, I dont eat RED meat. I do eat pork, white meat chicken, and seafood( just not raw)