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Everything posted by Badiane

  1. Actually, the brand is Mrs. May's naturals, and they are called Ultimate Crunch. They are a sugar cube sized compression of cashews, almonds, and walnuts with rasperries, cranberries, goji berries, blueberries, pomegranates and acai bound together with evaporated cane juice. Very yummy, and dairy, wheat and gluten free, kosher, celiac safe, vegan and high in protein. What more could you ask for in a resealable bag for 9 bucks
  2. Costco here in Abbotsford BC is good for only three things: Parchment Paper, Mrs. May's nutty snacky things and Gasoline. We save about four times our Costco membership price every year just in the discount gasoline. And the parchment paper is only 12 bucks for a roll that lasts me about 3 months, and I use it all the time.
  3. My Larousse...over six thousand recipes in a book that fits in my purse. I love that!
  4. I agree with Emmalish...that's exactly how it was at our house. Raised on the farm by mennonite depression survivors, Supper it was, and supper it remains, but I always thought it was an interchangeable term, and indeed, in this area, it seems to be. Of course since I went and married a foreigner, we call it tea at our house, but he's working class British, so that's the way it is. My sister married an Eton man, and over at her house, it's dinner. Tea is what the nanny feeds the children in the nursery while you are getting quietly drunk on sherry in the drawing room. and really, who cares what it's called, as long as the food is good.
  5. No way. I wouldn't dream of insinuating myself into someone elses kitchen, especially when I am an invited guest and NOT getting paid. I wouldn't want to embarass anyone with my obviously superior skills, and I never give it away for nothing I agree with Scubadoo, Bruce - you would have a thing or two to show off!
  6. At our house, we call mise en place 'weasel hats'.
  7. You do nothing beyond frying bacon the first morning they are home. That should take care of the issue right there Just cook what you are cooking and try not to chew the inside of your cheeks raw from the stress of it all. No college student has ever starved to death on a visit home. Last one that came into my house piled his plate with everything except the turkey, then slathered the whole plate with gravy. Apparently vegetarian is a rather elastic concept for some kids A big pot of lentil soup in the fridge should help fill any nutritional gaps. And if you are really hard up, I can send you my recipe for pineapple and peanut butter stew with kale. Very vegetarianesque.
  8. It's probably called for because it's easily available and in general, a household in Australia or the UK would probably already have that on hand. In her series where she travelled around China cooking in various places, she used Chinese Black Vinegar in everything - again, availability. And, if she's sneaky like me, she changes the vinegar (or whatever other ingredient) in her recipes so that the dish is still good, just not as good as it is if she makes it
  9. Badiane

    Sesame Candy

    Sounds like it might be a version of Sukaryiot Soomsoom, which is typically made with honey, and may have some corn syrup added to make it chewy rather than crunchy. I would venture the guess that the dried fruit is stirred in after the pot has been off the heat for a few minutes, or perhaps even spread on the pan with the syrup poured over it.
  10. We like smashed up Sesame Snaps...and nuts, croutons, fried noodles and just about anything else. But the Sesame Snaps are our go to crunchie.
  11. Actually, that's a cultural thing...my husband uses his knife an just another means of getting food into his mouth - he uses it in conjunction with his fork in some sort of crazy and occasionally frightening way. That's the way he was raised. Oh well...as he always says, "I'm European, we're wierd that way".
  12. http://www.peabutter.ca/ We have pea butter here that is a great substitute - I don't know if you can get it in the US, but here's the website. I have used it for everything requiring peanut butter including peanut butter cups, and it works great.
  13. I'm don't think it's a chronological age thing...it feels to me like it's an experience thing...I think the longer you have been cooking, and the more skill you develop in the kitchen, the less inclined you are to view things like deconstruction as interesting. Kind of a 'been there, done that, not doing it again' sort of vibe. My personal take on deconstruction, molecular gastronomy and the like is that it is the purview of the super enthusiastic newer to the game chef. Not to say unskilled or lacking in any way, just fresher and less jaded. Unless you are Heston Blumental. Then you are just a knob
  14. It looks great to me...but since it's coming out too late to be of use in creating holiday treats, I decided to wait and see it before I order it. I have recieved two Jamie Oliver cookbooks that I find completely useless. The food is attractive, but I just don't make fish pie or bangers all that often.
  15. Badiane

    Whole Chinook Salmon

    Filetting a Chinook of that size wouldn't be that hard...You just slice down the back until you hit the spine, then keep your knife at an angle and follow the skeleton. No harder than deboning a chicken, really. But perhaps you would like to practice on a cheaper fish first Living less than three miles from one of the most prolific steelhead and salmon rivers in BC, we eat a lot of salmon - my husband caught four last Sunday in the space of an hour. Here's some good Canadian recipes for you, from Canada's favorite women's magazine - and no, I don't work there Just a bit of Canadiana for you. Canadian Living
  16. Looks like a vanilla spritz cookie with a cherry on it. Either way...I could eat a dozen of them
  17. I have about 25 kinds of salt. I'm not sure how it started, but it's getting a bit out of hand. I also have an excessive number of tart pans and rolling pins.
  18. It really does work, but with the microplane, I don't bother. I just leave the skin on unless it's particularly thick and nasty. It's also a lot easier to microplane frozen ginger, so I store mine in a bag in the freezer - that way it stays fresh and it's ready to go. If you really don't want to use the peel, you can peel a whole bunch at the same time and stuff it in a zippy and put it in the freezer.
  19. These days, when we are dining with friends, I prepare a nice selection of nibbles at home and they bring the wine. We do dinner out and then back to our place for dessert. If it's just my husband and I, we never order apps or dessert, and since we don't really drink that much, we don't order alcohol. Really cuts down the cost of the bill. Of course we live in a town with maybe three decent dining choices, so I can't say what would happen if I lived in Seattle or New York or somewhere with decent food.
  20. Apparently, you too can be a Chef at Home...right there in the actual house where it's filmed. Only $3500 a week!! http://www.farmhousecove.com/index.htm
  21. As a diabetic, I would say this: Don't make anything special. Just make what you are making and put it on the table. We know what it is. If it fits our plan for the day, we will eat it. If it doesn't, too bad. We will probably eat it anyway. But that isn't your issue I just HATE going to an event where someone has gone ahead and made something that is 'diabetic friendly' or 'sugar free'. I then feel compelled to have that and only that, because everyone is watching me. And I gotta tell you, it tastes like crap every single time, and I end up upset because I didn't feel I could have what I wanted to have. Believe me, a tiny piece of chocolate cake is way better than a wacking slice of something awful. But that's just me.
  22. I am comforted to know that I am not the only one out there with a cluttered table. Ours is about 7 feet long and 4 feet wide - and there are just the two of us :-) Right now we have: A two tiered cake plate filled with medication to return to the pharmacy for demolition. A lovely oak lazy susan filled with old bills and mail. A bunch of medication Assorted other medical paraphernalia of various descriptions This year's income tax forms - finally filled out but not yet mailed. Assorted cooking magazines, library books, cook books and flyers One half dead plant Two bags of Brazil Nuts Two bras and a bag of new clothes that I bought yesterday I think the table had developed a sag in the middle
  23. A semi ripe mango will work great - you want it on the hard side, but not rock hard. Julienne it and dress it. Fantastic!
  24. None. Ever. Why? I have a wierd disconnect somewhere in my brain that either shuts me down completely and I just stand there like a post, or it triggers a rage response that makes me just the tiniest bit irrational. I'm okay if I don't have to concentrate on anything - I can just sit and listen to music but that's all I can do. If I need my brain for anything else, forget it, it has to go off. Makes me REALLY popular in some kitchens, let me tell you
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