CaliPoutine

Wow, that totally sucks. I go to MI a couple times a month and I always bring back butter, milk and cheese. Knock wood, I've never been asked if I have diary products and I always declare my groceries( I just say groceries).

I havent done that yet, but I will. That doesnt solve my problem about frosting the cupcakes for the party. I need a frosting that will be really nice and high when piped. Know of any?

I'll play too. I'm in a small town( 4,000ppl) in rural southwestern Ontario. I'm located about 25 miles from London, ON and about 61 miles from Port Huron, MI. I do buy a lot of dairy products in MI because they are a lot cheaper( even with the exhange rate). For instance, the regular price of a bar of philly cream cheese is 3.00, in MI its usually on sale for 1.00. Cheese is inexpensive in MI, almost triple the price here. Same with Milk. I knew all these prices without even looking. Because I'm a personal chef, I'm in the store almost every day. beef (chuck) Meat is inexpensive, we're in farm country. bacon 4.49 chicken, whole roasting ranges from 1.99lb( sale) to 3.29lb Boneless skinless breasts are expensive around 6.99lb regular price salmon 6.99lb( average) shrimp 6.99lb 31/40 cabbage 69 cents lb carrots 1.29 2lbs chiles 1.99lb jalapeno's corn 12 for 3 dollars( in season, fresh, we're in a big corn county) 12 for 2 bucks at the grocery store. Garlic 1.99lb mushrooms 2.99lb olives 1.49 can black from spain onions 1.29 3lb bag potatoes 1.99-2.99 10 lb bag PEI potatoes. Squash 49cents lb( winter), summer is 1.19lb apples 99 cents lb bananas 59cents lb coconuts havent seen these here. lemons 3/99 cents limes 6/99 cents mangoes 99 cents oranges 99 cents lb tomatoes 1.29lb- 2.99lb beans (dried) 99 cents lb flour 4.99 5kg pasta/noodles (dried) 50-1.99 depending on brand rice 1.99lbs brown short grain sugar 1.69-2.19 2kg cooking oil 2.97 olive oil 14.99 3 L Costco sesame oil soy sauce 99 cents vinegar 1.99 4L NO Name brand butter 3.59 lb cream heavy 2.19 pint eggs 1.50 farm fresh, 1.99 in store yogurt 89 cents small container milk 4.19 4L cinnamon - I cant help on the spices, I buy them from the bulk store in small amounts or penzey's paprika pepper saffron 2.99 5grams vanilla beer 34 bucks, tax included for 24 blue light bread 1.29-2.29 wheat sandwich bread( premium). coffee 7.99lb whole bean juice 2.99 OJ, tropicanna tea

I have a question about an Italian buttercream I made the other day. I used the recipe in the latest issue of Fine Cooking, but I cut it in half. I used 2 1/2 egg whites 1/2 plus 1/8 cup sugar 1 1/4 cups butter 1/4 cup plus 1tbls corn syrup. Everything seemed to go ok, I dribbled in the sryup after whipping the whites. Then I incorporated the butter and added some vanilla paste and then at the last minute I added some homeade vanilla extract. So then I tried to pipe it on my cupcake's using a star tip and it wasnt that stiff. Ok, no problem. I stuck the entire pastry bag in a glass and back in the freezer. I was able to pipe it, but it still wasnt that thick and it was flat. I threw the rest in a tupperware and pulled it out that evening to frost a couple more and it looked really unattractive, it totally separated. The client did hire me and I have to frost 60 cupcakes for a cupcake tree. Should I give up on the Italian buttercream and just go with a regular butter/powdered sugar deal or does anyone have a better suggestion? Thanks!!

A lot of brownie recipes don't have any added leavening like baking powder or soda. I would think that the batter could hold without much if anything happening to it. However, most recipes also say to cool brownies for a period of time before cutting them. There is a recipe in an Alice Mederich book where the brownies go into the freezer right after coming out of the oven. That one might work for your situation. ← I've made an alice medrich recipe ( i got it from a fellow food blogger) that is amazing. The brownies go in a cold water bath as soon as they come out of the oven. ( not sure if its the same recipe you're talking about).

Cider vinegar works really well too. That's how I make it.

I'm glad you like it. I usually just remove the skin because I can't stand it. Robin loves skin though so I might have to try your technique.

May I suggest the Sherry Vinegar Chicken from A New Way to Cook. Its fabulous, dead simple to make, tastes wonderful even days later and its low in calorie/fat. What more could you ask for? I often serve it with a saffron orzo pilaf.

" I live in between Noe Valley and Glen Park" One of my favorite breakfast places in SF is Savor in Noe Valley, Have you ever eaten there? They have wonderful crepes and huge muffins. Totally worth the long wait to get a table.

Today it's 149.99 on the Friday Sale. click There might be an offer for 25 off a purchase of 150.00. You'd have to find something for 1 dollar though.

Has anyone tried the new cake's from the latest issue of Fine Cooking? There is a yellow and a chocolate version with an Italian buttercream.

The recipe's I used were from Cook's Illustrated and did not use any cornmeal.

is it this? click

i get 229.99 plus free shipping. the kiwi color is 219.99. Its funny, I have this same pot and I ONLY paid 129.99 minus 25 dollar coupon off housewares and it also came with a free skinny grill pan. I got a great bargain. I'm in Canada, but my address is set to Michigan where I have my items shipped. edit: I just noticed the 7 1/4 round blue pot with free skinny grill costs 199.99 but there IS a shipping charge as it ships from J&R music and computer world

Here is a quick cupboard chowder I made this morning. Bottled clam juice, bacon, onion, shallots, fresh thyme celery, flour, whole milk, canned clams and baking potatoes. I also threw in some herbes de provence and tobasco. I *wish* we had access to fresh clams around here, but sadly, we dont.

Am I the only one who 'glues' the thin sliver that remains of the bar of soap on to the new one? No, I do that too. I also do the red wine in tomato paste cans.

I dont screape out every last bit, but I do save the jar until I have 2 and then let me dogs have a go at them. After they have licked and licked and licked and cant get their little dachshund faces further down into the jar, we cut the jars in half and let them finish it off. I also save my mayo jar's and when I make coleslaw, I throw the vinegar in there and shake it all up. I'm turning into my mother i swear, she used to do that with salad dressings( with water) when we were kids.

and dont forget this to hold your banana. clicky

check out this thread for more informationsan marzano

Wow, what a coincidence, I just made the following recipe today for a client. This is my go to recipe, simple and delicious. Big Bob Gibson's Bar-B-Q Baked Beans Serves 20 Big Bob Gibson Bar-B-Q, an Alabama restaurant, has been serving this classic comfort food since 1925. 3 twenty-eight-ounce cans baked beans, preferably Bush’s 1 medium green bell pepper, seeded, deveined, and cut into 1/4-inch dice 1 small onion, cut into 1/4-inch dice 1/2 cup Worcestershire sauce 1/2 cup Big Bob Gibson Championship Red Sauce 1/2 cup packed light-brown sugar 2 tablespoons yellow mustard 1. Heat oven to 350°. Combine ingredients in a large, shallow baking dish or a bean pot. Stir to combine. Bake uncovered for 45 minutes. Stir, and cook for an additional 30 minutes. Serve warm.

Uhh! What is it? ← a spice mixture used as both a condiment and a seasoning. Harissa contains chiles which are ground with cumin, garlic, coriander, and olive oil. It becomes a thick paste that is used as is in cooking or diluted with oil or stock to be used as a condiment.

How about Mac N Cheese? There are so many variations, baked, stovetop, with crumbs, with add ins, etc, etc.

Chufi, Do you get Who wants to be a Millionaire there?( the one with Merideth Viera). Anyway tonight the 25,000 dollar question was this: Bitterballen, a fried meatball served with a mustard sauce is a specialty of what european country. Choices a. sweden, b.switzerland c. poland. d. the netherlands. of course because of this thread I knew it was D. The woman asked the audience and they picked A. So, she picked A and she LOST!! LOL. I thought it was so funny because I NEVER would have known the answer had I not read this thread.

wants his or her cake and eat it too. best thing since sliced bread. thats how the cookie crumbles.

Here in Exeter, Ontario( about 25 miles from London) Milk is 4.19 for 4L, 1.99 for a dozen eggs, cheese is ridiculously expensive. I've seen 225( aprox 8 oz) grams of shreeded cheese for over 5 bucks. Flour tortillas are about 2.29 for 10 soft taco size. Gas??? Forget about it. You think you're paying a lot. Today its 83.9 cents a liter. 83.9 x 3.75 liters to a gallon = 3.14 a gallon. However, I rarely buy milk or cheese here. I travel to MI( border town is 62 miles away) 2-4 times a month and there milk is 1.99 gallon on sale, cheese is often $1.00 for 8 oz( store brand). Kraft is usually on sale 3 for 5$. Its amazing the price differences. Don't even get me started on how much chicken costs here.