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Everything posted by Dianne
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Thank you for saying this, Ian. I have pretty well given up brining in favour of presalting because I like the flavour much more. And, of course, the heirloom pork and real freerange chickens I can get at the farmer's market during the season don't need any fancy help. Dianne
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I'm an old fart and I think they look fine. I would sit down at your table and look forward to the meal . Dianne.
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Do you know, if I had that wonderful butcher block, I would purchase a mezzaluna and use it for herbs, nuts etc. I think the hollow would be just right with a mezzaluna. Dianne.
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Malene, you are one hell of a friend. Wish you were mine. What a feast you provided. I hope you have your feet up and are being treated well. Dianne.
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We'll be joining friends at their cottage on Lake Joseph in Muskoka for David's deep fried turkey, a dish I have never had before. Dianne.
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In the Saint Lawrence Market, Chris Cheese, west side on the upper floor, south of Carousel bakery, carries the truffled cheeses that you are looking for. They are connected to Alex farms in some way and they have a large stock of Italian cheeses and Quebec cheeses too. Dianne.
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thanks Raj and Akebono. I will pass this on to my friend. I have Barbara Tropp's book and love it. I hope it is still in print. I have never heard of Kan Yit So book, but I will look for it. Dianne
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Thanks Chris. I had read about the book, but had not seen it. I will pass this along to my friend. Dianne.
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I have a friend who would like to learn about wok cooking and has asked me to recommend a good book for the beginner. The books I learned from are old and out of print. What current books should I suggest? What about Breath of the Wok ( is that the right name?)? Thanks for your help Dianne Ross
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eG Foodblog: therese - Hey, wanna play a game?
Dianne replied to a topic in Food Traditions & Culture
Your dinner at Watershed looked wonderful. I would have been hard pressed to choose, but I think I would have found a way to have grits. Here is one Canadian who LOVES grits. Thanks for the pics. I have the cookbook which I love. It is great to see the presentation. -
Imagine! Here in a small town in Ontario, Canada, there is a pork purveyor at the Orillia Farmer's market who is raising Large Blacks. We are LOVING the roasts and chops so far. I have some bacon to try tomorrow.
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oh, Marlene, good for you. I have bad memories of life in a tent, but your kind of camping is right on. But still, I will stay at the cottage. Dianne.
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I have been following Ms. Wolfert's directions, which I clipped from some magazine, for a couple of years now. The resulting eggs are delicious and the method is brilliant.
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Thanks for these directions, Dave the Cook. This is what I am going to do with my short ribs. Dianne Ross
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Beautiful pictures, Abra. That is one of my favourite recipes from this book, and now my go-to technique for fatty fish of all kinds. I love the rhubarb and cucumber salad too.
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Just saw the Century episode and the room looks gorgeous; the food divine. I am way over here in the Toronto area, but I would love to come if I ever get to Vancouver.
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Oh Mayhaw Man, how I wish I was coming to your city to eat. What wonderful food we had there the one time we made it. Dianne.
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You can buy harissa at any Middle Eastern shop. Ararat is the best known one in TO. Where are you Vox?
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I made the Cumin Coriander patties too, but I made the pork variation. Great.
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I love it. I got the book for Christmas and have made a number of the recipes. Every one has been delicious; although mild by my standards. They do say that they cut back on the heat from their own peference, but that is easy to adjust if you like more fire. The pictures are glorious again as are the essays throughout. One of the things I like are the serving suggestions which often fit a dish into a more Western context. I have found this somehow very liberating. For some reason I seem to get stuck in my thinking and believe I have to make a completely Indian meal which is fairly daunting for me. It is a large book like Hot Sour Salty Sweet. Hope this helps.
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I will share the recipe, but any book on southwestern food will have one. The press is used for corn tortillas made from masa harina (or fresh masa, but I don't know of a source here). You can't really role out masa; you sort of pat it into rounds and it is a skill I think you have to aquire from your grandmother while you are a child. That's where the press comes in, since unskilled sorts like me can work with a press. And the aluminum kind are fine. That's all I saw in the Mexican markets when I was there a couple of years ago. Send me a PM if you want my recipe, as I use the one from Rick Bayless and I believe that we can't post such recipes here Dianne.
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Anna, you don't need a press for flour tortillas. They get rolled out with a short dowel in the southwest, but I just use my regular rolling pin. They are really easy and much better than store bought. Dianne Ross
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For gold products for baking, try Bonnie Stern. Web site is www.bonniestern.com phone is (416)484-4810